Recipes from Southern Living

I got my Southern Living in the mail last week and there are several recipes in it that I want to try, but I don’t want to save the magazine, so I am typing them up here.  If you try them before me, let me know how they are and which ones to keep and which ones to lose.

Fast Sausage Ragu
1 lb of rigatoni
1 lb of ground pork sausage
1 medium, diced onio
1 medinum, diced zuchinni
2 medium, diced carrots
3 pressed garlic cloves
1/4 tsp of dried crushed red pepper
1 6 oz can of tomato paste
1 C of dry red wine (I will probably use broth)
1 28 oz can diced tomatoes with basil, garlic, and oregano
freshly grated parmesan cheese

cook pasta according to package directions.  drain and reserve 1/2 C of hot pasta water.  Cook sausage in a large skillet over medium heat until no pink remains.  Add onion, zucchini, and carrots.  Cook stirring often for 8 to 10 minutes or until tender.  Add garlic and red pepper, cook until garlic is tender.  Add tomato paste and cook, stirring constantly for 1 to 2 minutes.  Add wine and reserved pasta water.  Cook for two minutes, stirring to loosen bits from bottom of skillet.  Add tomatoes and bring to a boil.  Reduce heat to medium and simmer, stirring occasionally for 10 minutes.  Add salt and pepper to taste.  Spoon over pasta and sprinkle with cheese. 

Quick Chicken Noodle Bowl
6 cups of chicken broth
1 lb of skinned and deboned chicken
1/3 C sliced fresh ginger
2 sliced cloves of garlic
1/8 tsp of Chinese five spice
1  package of soba noodles or angel hair pasta
1 T of soy sauce
 2 to 3 T fresh lime juice
thinly sliced sugar snap peas, fresh cilantro, thin sliced green onions, thin sliced red peppers
Bring the first 5 ingredients to boil over medium heat.  Cover and reduce heat to low and simmer for 6 to 8 minutes or until chicken is done.  Remove chicken, garlic and ginger, reserving broth in pan.  Discard garlic and ginger.  Let chicken cool and shred.  Return to broth and bring to boil.  Add noodles and soy sauce.  cook 4 to 5 minutes or until noodles are softened.  Serve in bowls and add desired toppings.  Stir in lime juice to individual bowls. 

Burst Tomato and Herb Spaghetti
2 medium chopped zuchinni
2 T of olive oil
3 sliced garlic cloves
1/4 tsp of crushed red pepper
1 tsp of kosher salt
3 pt of grape tomatoes
1/2 tsp of black pepper
1 package of spaghetti
1 c chopped fresh basil
1/4 c of chopped fresh parlsey
parmesan cheese

Saute zuchinni in 1 T of olive iol for 5 minutes.  Add garlic, red pepper and 1/4 tsp of kosher salt.  cook for about 5 minutes, stirring often.  Remove from skillet
Add tomatoes, black pepper and remaining 1 T of oil and remaining kosher salt.  Cook for abouut 2 minutes then reduce heat.  Cover and cook for 10 minutes or until tomatoes burst. 
cook pasta according to package directions, drain, reserving 1/’4C of pasta water.  Add pasta, pasta water, and zuchiini to skillet.  top with basil, parsley, and parmesan. 

Lemon Crumb Cake
1 1/2 C all purpose flour
2/3 C granulated sugar
1 T lemon zest
1 T orange zest
1/8 tsp salt
1/2 C cold butter cut in pieces

1/2 C softned butter
1 1/2 C granulated sugar
3  large seperated eggs
1 1/2 C all purpose flour
1/8 tsp baking soda
1/2 C plain greek yogurt
1 T lemon zest
3/4 C of lemon curd
1/4 powdered sugar

Preheat oven to 350.  Combine first 5 ingredients, cut cold butter into flour mixture with a pastry blender until crumbly .  set aside until ready to use.
Beat softened butter at medium speed until creamy.  Add 1 1/4 C granulated sugar, and beat until fluffy.  Add egg yolks, 1 at a time.  Beat just until the yellow disappears.  Stir together flour and baking soda.  Add to butter mixture alternating with yogurt, beginning and ending with flour.  stir in lemon zest.  Beat egg whites at high speed until foamy.  Gradually add remaining granulated sugar 1 T at a time beathing until stiff peaks form.  Fold into batter.  Pour into prepared 9 inch pan.  Dollop with lemon curd and gently swirl with a knife.  Sprinkle crumb topping over top.  Bake for 45 to 50 minutes or until a toothpick inserted in teh middle comes out clean.  Removed from oven and dust with powdered sugar before serving. 

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