Pasta Fagioli

The following recipe was posted on my myspace page during this past year’s Easter season…

As we approach the final few weeks of the Lenten season, when Catholics are to abstain from meat on Fridays, I thought I would share a few meals that have become tradition for this time of year in our house. Pizza, of course, has always been the fall-back/safety food. Grilled salmon, flounder or any other choice of fresh fish obviously work well. Tuna salad, egg salad, mac & cheese and fish sticks are also quick solutions. But for me, it is also a time that allows for some creativity in the kitchen.

First up for this season is Pasta Fagioli (also pronounced Pasta Fazool – meaning “pasta and beans”). It is a traditional Italian dish, made with cannellini beans, small pasta (elbow macaroni or shells works well), garlic, olive oil and tomato sauce. There are various ways to make this dish, which may also include stewed tomatoes, spinach, or celery. Chickpeas are also a delicious substitute for the beans.

For this post, I thought it would be fun to include a link that offers a few variations of the dish, so you could decide which you would like to try.

Enjoy!

http://www.cooks.com/rec/search/0,1-0,pasta_fagioli,FF.html

Cherry Pretzel Dessert (aka Cherry Pretzel Stuff)

My Aunt Sal and her family are the ones who are mostly responsible for fun and creative foods at most of our family parties. Her in-laws have always been on the forefront of trendy party dishes, appetizers and cocktails. So when it comes time for parties on our side of the family, my Aunt Sal (as well as her kids/my cousins) are the go-to people. The connection.

One dish that has become not only a standard, but also a must-have, is her Cherry Pretzel Dessert. To this day, the demand for it’s presence at family gatherings is astonishing. The only problem is…it doesn’t really have a name. It started off as, “Hey, can you bring that…stuff…you know, the stuff that’s made with cherries and pretzels,” or, “man, I hope Aunt Sal makes that…stuff…with the cherries and pretzels.” So, we christened it Cherry Pretzel Stuff. Why we went with Stuff, I don’t know. I guess Cherry Pretzel Thing sounds too much like a Stephen King novel, and who really has the time to ask for another helping of Cherry Pretzel Whatchamacallit. So we went with Stuff. I’m also proud to say that various other crafty dessert concoctions have adopted the “Stuff” label. More on them in future posts.

Not only is Cherry Pretzel Stuff a huge hit in our family, it has also done very well for itself when served to friends. Every time we have brought it to or served it at a party, we’ve been asked for the recipe. And it’s always the same story. “Hey, can we have the recipe for that…um, stuff…that you brought to our house?”

So in honor of my Aunt Sal, I am proud to give you …Stuff.

1 Cup Margarine
3/4 cup sugar
3 cups crushed pretzels
8 oz cream cheese
1 tsp vanilla
1/2 cup 10X (Confectioner’s) sugar
2 cups Cool Whip
1 can Cherry Pie filling.

Melt Margarine and sugar in saucepan. Add Pretzels.

Beat Cream Cheese, 10X sugar and vanilla until fluffy. Fold in Cool Whip.

Spread 1/2 of the pretzels in a 9X13 inch pan.

Layer cream cheese mixture on top.

Layer rest of pretzels.

Top with Cherry Pie Filling.

Chill and enjoy eating.

Harvest Ratatouille for Two

I came across this recipe a few years back, and it has since become a regular in the weekend rotation. It’s a fun, simple and healthy meal. There is a good bit of chopping prep involved, so it’s also one of the few times when I get to use the little pre-measured ingredient dishes that they use on all of the cooking shows. BAMMM!!!!!!

Be sure to serve with plenty of crusty bread. You can also serve it over hot cooked linguine. Goes well with a nice bottle of Pinot Grigio.

2 tablespoons olive oil
1 small red or green bell pepper, coarsely chopped
½ cup chopped onion
1 garlic clove, minced
1-1/2 cups diced eggplant
1 cup diced zucchini
1 cup diced yellow summer squash
1 medium tomato, chopped
1 tablespoon chopped fresh Italian Parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh dill weed
1/8 teaspoon black pepper
2 tablespoon grated or shredded fresh Parmesan cheese

Heat oil in medium skillet or wok over medium-high heat until hot. Add bell pepper, onion and garlic; cook and stir 2-3 minutes or until crisp-tender.

Stir in eggplant, zucchini and summer squash; cook and stir 5-7 minutes or until crisp tender.

Stir in all remaining ingredients except Parmesan cheese; cook until thoroughly heated. Sprinkle with Parmesan cheese.

Chicken Crescent Squares

When I was a kid, Saturday night dinners in our house were always fun, quick, kid-friendly food events. Stuff that you would brag about to your friends who were stuck eating boring, home-cooked foods, just to make them jealous. Hot dogs, burgers, sloppy joes, tacos, or the almighty Swanson TV dinner (pizza was the Friday night staple). I still remember the first time my mom raised the bar and bought me a Hungry Man-sized TV dinner. It was a proud moment, one that was only equaled at the time by my first bike ride sans training wheels, or being allowed to stay out past 8:30. I wasn’t just a young man…I was a HUNGRY young man!

In the past years, frozen entrees have taken on a whole new life: hot pockets, lean cuisines, bagel bites, frozen paninis…it’s as if the frozen food aisle is endless.

Well, thanks to this recipe, our trips to the frozen food aisle have been slashed. It’s a fun recipe that is easy to make, and is not only a quick meal solution, but also works well as an appetizer for dinner parties. Below is the original version, followed by a couple of variations that I have tried. Feel free to add your own mixture or favorite hot pocket filling!

1 (3 oz) package light cream cheese, softened
3 tablespoons melted butter
2 cups cooked, cubed chicken breast (I suggest the Perdue pre-cooked strips)
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons chopped chives
1 teaspoon chopped pimento
1 (8 oz) can crescent rolls
¾ cups seasoned bread crumbs, crushed

Preheat oven to 350º. In a bowl, blend cream cheese and 1-1/2 tablespoons melted butter. Add the chicken, salt, pepper, chives and pimento. Mix well. Separate the crescent rolls. Pull and flatten slightly. Spoon ¼ cup mixture into center of each. Pull cornets to top center and twist slightly. Seal edges. Brush tops with remaining butter, dip into crushed crumbs and bake on an ungreased cookie sheet for 20-25 minutes.

Alternate fillings:

3 oz cheddar cheese spread (I use WisPride Sharp Cheddar), softened
2 cups frozen chopped broccoli, defrosted
(omit chives and pimentos, season w/ salt & pepper to taste)

3 oz cheddar cheese spread, softened
2 cups cooked ham, sliced into small pieces
(omit chives and pimentos, season w/ salt & pepper to taste)

1 (3 oz) package light cream cheese, softened
2 small cans crab meat
¼ cup slivered almonds
(omit chives and pimentos, season w/ salt & pepper to taste)