email this pagePizza Puttanesca with Mushrooms and Cheese
High Cotton Food Styling & Photography
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Ingredients
1 tablespoon olive oil
1 (8-ounce) package sliced mushrooms
1 (14-ounce, 11 1/2-inch) pizza crust (Boboli original)
1 cup tomato-basil pasta sauce
1/4 teaspoon crushed red pepper
1/4 cup coarsely chopped kalamata olives
1 tablespoon capers
1 cup part-skim ricotta cheese
3 tablespoons grated Parmesan cheese
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
Instructions
1 (8-ounce) package sliced mushrooms
1 (14-ounce, 11 1/2-inch) pizza crust (Boboli original)
1 cup tomato-basil pasta sauce
1/4 teaspoon crushed red pepper
1/4 cup coarsely chopped kalamata olives
1 tablespoon capers
1 cup part-skim ricotta cheese
3 tablespoons grated Parmesan cheese
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1. Preheat oven to 450F. In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms and cook, stirring occasionally, 6 minutes or until browned.
2. Place pizza crust on a baking sheet.
3. Combine pasta sauce and pepper; spread on crust leaving a 1-inch border. Top with mushrooms, olives and capers. Combine ricotta and Parmesan and dollop on top. Sprinkle with mozzarella and bake 15 minutes or until cheese is melted and begins to turn golden brown. Cut in wedges. Serves 4.
By Jean Kressy, "Good Food Fast," February 2006
Nutritional Information
2. Place pizza crust on a baking sheet.
3. Combine pasta sauce and pepper; spread on crust leaving a 1-inch border. Top with mushrooms, olives and capers. Combine ricotta and Parmesan and dollop on top. Sprinkle with mozzarella and bake 15 minutes or until cheese is melted and begins to turn golden brown. Cut in wedges. Serves 4.
By Jean Kressy, "Good Food Fast," February 2006
Per serving: 388 calories, 20g fat, 18.5g prot., 36g carbs., 2.5g fiber, 1092mg sodium.
Turkey Meat Loaf with Spinach and Bacon
High Cotton Food Styling & Photography
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Ingredients
1 1/4 pounds ground turkey
1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out
1/3 cup chili sauce
1/4 cup seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 garlic clove, pressed
1/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
4 turkey bacon strips
Instructions
1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out
1/3 cup chili sauce
1/4 cup seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 garlic clove, pressed
1/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
4 turkey bacon strips
1. Preheat oven to 350F.
2. In a large bowl, combine all ingredients except bacon. Shape into a loaf and place in a shallow baking dish. Arrange bacon across top.
3. Bake 1 1/4 hours or until a meat thermometer inserted in the middle registers 160F. Serves 6.
By Jean Kressy, "Good Food Fast," February 2006
Nutritional Information
2. In a large bowl, combine all ingredients except bacon. Shape into a loaf and place in a shallow baking dish. Arrange bacon across top.
3. Bake 1 1/4 hours or until a meat thermometer inserted in the middle registers 160F. Serves 6.
By Jean Kressy, "Good Food Fast," February 2006
Per serving: 248 calories, 12g fat, 25g prot., 10g carbs., 1g fiber, 1014mg sodium.
Black Bean and Rice Burritos
High Cotton Food Styling & Photography
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Ingredients
3/4 cup instant whole grain brown rice
1 cup water
1 (15 1/2-ounce) can black beans, rinsed and drained
2/3 cup plus 6 tablespoons salsa, divided
3/4 cup (3 ounces) shredded sharp Cheddar cheese, divided
6 (10-inch) flour tortillas, heated
6 tablespoons sour cream
Instructions
1 cup water
1 (15 1/2-ounce) can black beans, rinsed and drained
2/3 cup plus 6 tablespoons salsa, divided
3/4 cup (3 ounces) shredded sharp Cheddar cheese, divided
6 (10-inch) flour tortillas, heated
6 tablespoons sour cream
1. In a large saucepan, combine rice, water and beans. Cover and bring to a boil, reduce heat and simmer 10 minutes or until rice is tender. Stir in 2/3 cup salsa.
2. Sprinkle 2 tablespoons cheese down center of one tortilla. Top with about 1/2 cup bean mixture, 1 tablespoon salsa and 1 tablespoon sour cream. Roll up burrito style. Repeat with remaining ingredients. Serves 6.
By Jean Kressy, "Good Food Fast," February 2006
Nutritional Information
2. Sprinkle 2 tablespoons cheese down center of one tortilla. Top with about 1/2 cup bean mixture, 1 tablespoon salsa and 1 tablespoon sour cream. Roll up burrito style. Repeat with remaining ingredients. Serves 6.
By Jean Kressy, "Good Food Fast," February 2006
Per serving: 430 calories, 12g fat, 16g prot., 56 carbs., 10g fiber, 981mg sodium.
Pasta with Fire-Roasted Vodka Sauce
High Cotton Food Styling & Photography
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Pasta with vodka sauce is an American invention that combines tomato sauce with a splash of vodka and cream. The addition of fire-roasted tomatoes adds a subtle smoky flavor.
Ingredients
1 tablespoon extra-virgin olive oil
1 cup diced onion (about 4 ounces)
3/4 cup diced carrots
1/3 cup vodka
1 (14-ounce) can diced fire-roasted tomatoes, undrained
1 (14-ounce) can diced tomatoes with roasted garlic, undrained
1 cup water
1 tablespoon tomato paste
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/4 cup heavy cream
6 cups hot cooked penne (about 12 ounces)
Instructions
1 cup diced onion (about 4 ounces)
3/4 cup diced carrots
1/3 cup vodka
1 (14-ounce) can diced fire-roasted tomatoes, undrained
1 (14-ounce) can diced tomatoes with roasted garlic, undrained
1 cup water
1 tablespoon tomato paste
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/4 cup heavy cream
6 cups hot cooked penne (about 12 ounces)
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and carrot; cook, stirring occasionally, until onion is softened, about 4 minutes. Add vodka and next 7 ingredients (vodka through pepper); bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Add cream; stir. Serve over hot penne. Serves 6.
By Jean Kressy, a food writer in Ashburnham, Mass.
Winter Pantry, Feb. 2006, Cheap Eats, Jan. 2009.
Nutritional Information
By Jean Kressy, a food writer in Ashburnham, Mass.
Winter Pantry, Feb. 2006, Cheap Eats, Jan. 2009.
Per serving: 439 calories, 10g fat, 10g prot., 63g carbs, 4.5g fiber, 877mg sodium.
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