Archive for December, 2011

Penne With Fresh Tomato Basil Sauce

Recipe

3 Dec

Title: Penne With Fresh Tomato Basil Sauce
Categories: Pasta, Tomato, Basil, Main dish
Yield: 6 Servings

4 tb Olive oil; divided
6 cl Garlic; minced
10 md Tomatoes; chopped into large
— chunks
6 tb Chopped fresh basil
Salt and freshly ground blac
-k pepper
1 ts Sugar
1 lb Penne
Fresh basil for garnish
Freshly grated parmesan
-cheese

Recipe by: www.detnews.com 8/22/95 Heat 3 tablespoons olive oil in large
skillet over medium heat. Add the garlic and saute until golden; do not
burn.

Add the tomatoes, basil, salt and pepper to taste, and sugar. Simmer over
medium-low heat for 15 minutes. Stir occasionally.

While sauce simmers, bring large pot of salted water to a boil. Add
remaining 1 tablespoon of oil to water. Add penne and cook 10-12 minutes
until al dente. Drain.

Spoon penne onto warmed plates. Top with the sauce, then Parmesan. Garnish
with basil.

Note: The analysis includes 1 tablespoon of Parmesan cheese.

Adapted from Summer Evenings, Summer Afternoons by Barbara Scott-Goodman
with Mary Goodbody (Chronicle Books, 1994)

Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
prepared for free-lance writer Barbara S. Dickson and family. The recipes
are Elwell’s unless otherwise noted. (From the Detroit News Web Page,
www.detnews.com, 8/22/95)

—–

Filed under: Italian, Main Dishes, Seafood

Moo Goo Gaipan #2

Recipe

1 Dec

Title: MOO GOO GAIPAN #2
Categories: Chinese, Chicken
Yield: 6 servings

1 lb Boneless, skinless chicken
-breast
1 tb Soy sauce
1 tb Fresh grated ginger
1 tb Corn starch
1 Head/bunch fresh bok choy
1/2 lb To 3/4 lb fresh mushrooms
1/2 lb Fresh snow peas, stringed
-halved
2 c Chicken stock/bouillon
2 tb Corn starch
2 tb To 3 tb peanut oil

Remove any fat or tendons from the chicken and slice
into pieces 1/4″ by 1″ or so (this works better if
chicken is partially frozen). Mix chicken with next
three ingredients and allow to marinate while you are
preparing the vegetables.

Wash bok choy thoroughly, trim off the tough ends of
the leaves and part of the base, and chop into
bite-size pieces including the green parts. Slice the
mushrooms. Cut the snow peas in half or slice after
the tips and strings have been removed. Mix the stock
and the corn starch in a shaker

Heat oil in wok until its almost smoking and then stir
fry the chicken until its almost cooked through. Then
add the vegetables and stir fry until the bok choy
leaves get sort of wilted down. Pour in the
stock/cornstarch mixture that was shaken just before
pouring it in. Stir constantly until the sauce
thickens. Serve immediately over cooked rice.

Note: You can add bamboo shoots, sliced water
chestnuts and all sorts of other stuff to this but I
like the plain version best. About the only thing I
change is to throw in some Mrs. Dash, which isn’t very
Chinese, but heh! Enjoy.

Posted by: Mike Hackmann 6/93

—–

Filed under: Desserts

Caribbean Vegetarian Curry

Recipe

1 Dec

Title: CARIBBEAN VEGETARIAN CURRY
Categories: Bananas, Main dish, Vegetables
Yield: 6 servings

3 ea Med Bananas, green tip, peel
1 ea Onion, halved, thinly sliced
1 ea Apple, tart, peeled, cored,
1 1/2 t Lemon peel, grated
1 t Coriander
1/8 t Red pepper, ground
1 cn Kidney beans, undrained, (15
1 c Yogurt, nonfat
3 c Hot cooked rice
3 ea Green onions, thinly sliced
1/4 c Peanuts, chopped
3 t Margarine, divided
2 ea Lg Garlic, cloves, pressed
1 1/2 t Curry powder
1 t Ginger, ground
1/8 t Tumeric
1 cn Black-eyed peas, drained (1
1/3 c Raisins
3 ea Hard-cooked eggs, halved, wa
6 ea Radishes, thinly sliced
1/2 c Cilantro, chopped

Calories per serving: 406 Fat grams per serving: 8.8 Approx. Cook
Time: Cholesterol per serving: 138
Cut bananas in half crosswise, then lengthwise to make 12 pieces.
Saute in non-stick skillet with 2 tsp margarine until lightly
browned. Remove to plate.
Add 1 tsp margarine to skillet. Saute onion, garlic, and apple
until soft.
Combine curry powder, lemon peel, ginger, coriander, tumeric and
red pepper. Stir into onion mixture.
Add black-eyed peas, undrained kidney beans and raisins. Cover;
simmer 5 minutes. Remove from heat, stir in yogurt.
Place egg halves on rice. Surround with sauteed bananas. Spoon
curry over. Top with radishes, green onion, cilantro and peanuts.
Serves 6 UPL by Dr. Jim Culveyhouse 73330,2525 9-91

MMMMM

Filed under: Soups

You are currently browsing the House Of Munch blog archives for December, 2011.

House Of Munch

Archive for December, 2011

Penne With Fresh Tomato Basil Sauce

Moo Goo Gaipan #2

Caribbean Vegetarian Curry

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends