June 2009 - "Make a New Recipe" Night

June 2009

"Make a NEW Recipe" Night

At the home of: Angela Rivers

Tomato and Olive Penne

From the kitchen of: Angela Rivers

(Recipe found in the Everyday Food - Great Food Fast Cookbook)

Ingredients:

1/2 tsp salt

1/4 tsp pepper

1 lb penne or other short pasta

1/4 cup olive oil

2 garlic cloves, thinly sliced

2/3 lb cherry tomatoes (2 cups), halved or quartered

1 tsp dried oregano

1/4 tsp crushed red pepper (optional)

1/4 cup Kalamata olives, pitted & sliced  *** would use black olives instead ***

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese, plus more for serving

1. In a large pot of boiling salted water, cook the penne according to package instructions until al dente, about 13 minutes. Drain.
2. Meanwhile, in a large skillet, heat oil over med heat. Add the garlic, and cook, stirring, until just golden, about 1 minute. Add the tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low and cook, stirring, until tomato juices run, about 3 min.
3. Add the remaining items to the skillet and toss to combine. 

Stuffed Spinach Wontons

From the kitchen of: Shana Hart

(Recipe found on the package of the Azumaya Square Wraps)

1 Tbsp oil

1 small clove garlic, minced

2 carrots finely chopped

1 med onion, minced

2 cups chopped fresh spinach

3 Tbsp sesame seeds

1 egg

1/2 cup breadcrumbs

1/2 Tbsp fresh ground ginger

3 Tbsp soy sauce

1 Tbsp sherry (optional)

1 package square wraps

Oil for frying

Saute 1st 6 ingredients on medium heat for 5 minutes. Combine the rest of the ingredients up to sherry in a bowl and stir. Combine both mixes in the bow and stir. Wet the squares. Add a little over a teaspoon of filling and fold as preferred. Fry in 1/4" of oil. Flip when you can see brown on the bottom edges. Enjoy!

It's Ready Already Alfredo

From the kitchen of: Becky Maher

(Recipe found in the Magic Bullet recipe book)

1/4 cup heavy cream

2 Tbsp butter

1-2 cloves garlic

1/2 cup Parmesan cheese

3 springs fresh parsley

salt/pepper to taste

Can use Magic Bullet, a blender, or cook over the stove. Soften butter and blend all ingredients until smooth. Heat in microwave 1-2 minutes. Serve over warm pasta. Delicious!

Cajun Shrimp & Rice

From the kitchen of: Becky McKenna

(Recipe found in Fitness Magazine)

28 oz can diced tomatoes

14 oz can chicken broth

1/4 cup water

1 box Uncle Bens Wild Rice & seasoning packet

1 lb shrimp

1 cup diced green pepper

1 cup chopped onion

2 garlic cloves, minced

1/2 tsp cajun seasoning

Add everything but shrimp to Crock Pot. Can cook on low for 5-6 hours or high for 3-3.5 hours. Add shrimp and cook for another 15 minutes. Enjoy!