Saturday, June 19, 2010

Calzone with Broccoli and Prosciutto

Calzones are so fun to make at home! Just like pizza, you can use any topping and ingredients you have on hand to make a delicious and filling dinner. Calzones from restaurants are not very healthy, but I'm never one to give up a yummy food for this reason. I just make them at home! This version is packed with broccoli, onions, garlic and Italian prosciutto. Have fun with the ingredients, just about anything tastes awesome when it's wrapped up in pizza dough!

Calzone with Broccoli and Prosciutto
Yummy ingredients wrapped up in an pizza dough package and baked!
Makes 2 big calzones

1 tube refrigerated pizza dough, such as Pillsbury
1 cup broccoli florets
1/2 red onion, diced
3 garlic cloves, minced
4 thin slices of prosciutto, ham or Canadian bacon, chopped
1/2 cup pizza sauce
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 tsp dried Italian herbs
Extra virgin olive oil
Kosher salt and pepper

Heat oven to 375 degrees. Roll out pizza dough and cut in half to make two squares. Combine veggies, meat, pizza sauce, cheese and herbs in a bowl. Sprinkle with salt and pepper. Place half of filling on the bottom half of each dough square. Fold top half of dough over toppings and press to seal all around.

Brush calzones with olive oil and poke a few holes in it with a fork. Place on a baking sheet in oven and cook for 20 minutes or until golden brown. Sprinkle with extra Parmesan cheese, cut in half and serve with extra pizza sauce.

Recipe by Sarah Saubert

Sunday, June 13, 2010

Pappardelle with Vodka Sauce and Italian Sausage

I love pasta sauces that use ingredients I always seem to have on hand. A can of tomatoes, Italian sausage, cream, parmesan cheese and vodka- yes, I always have these items on hand! It's fun and easy to throw them together into a yummy sauce that satisfies the age old question- tomato or cream sauce? Well, vodka sauce is both! It's a hearty tomato sauce with a gentle kick from the vodka, tang from the Parmesan cheese and a mellow softness from the fresh cream. Adding good sausage really bulks up this sauce, and tossing it with a thick and silky noodle such as pappardelle really transforms it from a college kitchen to a chef's kitchen's dish. Next time you're in the mood for an Italian dish this one is definitely worth a try!

 Pappardelle with Vodka Sauce and Italian Sausage
A hearty and flavorful creamy tomato sauce that tastes great on all pasta!
Serves 3

1/2 pound Pappardelle pasta, or any other pasta
1/2 pound ground Italian sausage
1 onion, diced
2 garlic cloves, minced
1 T olive oil
1 (28 oz) can crushed tomatoes
2 T. tomato paste
1/4 cup vodka
1/3 cup heavy cream or half and half
1/4 cup grated Parmesan cheese
Fresh herbs, such as basil, parsley, rosemary and oregano (optional)
1/2 tsp sugar
Kosher salt and pepper

Heat olive oil in a large skillet over medium heat. Add onion and saute for 2 minutes, then push to side and add ground sausage to middle of pan. Cook for 4 minutes then mix with the onion. Add the garlic and cook another 2 minutes until the sausage is cooked through. Stir in the tomato paste until combined. Reduce heat to medium-low then add the crushed tomatoes, the sugar, and a good sprinkle of salt and pepper. Stir in the oregano and rosemary (if using), Parmesan cheese and vodka. Let simmer for 15 minutes.

Meanwhile, cook the pasta according to package directions. When it's almost finished cooking remove a 1/4 cup of pasta water from the pot and add it to the pasta sauce. This will thin it out a bit.

Stir the cream into the sauce. Add the fresh parsley and basil, if using.

Drain the pasta, then add it into the sauce skillet. Toss well to coat. Top with extra cheese and serve hot.

Recipe by Sarah Saubert

Saturday, June 5, 2010

Shrimp Creole with Blue Cheese, Apple and Celery Slaw

If you're ever in the mood for a spicy and sweet New Orleans-style dinner, this is the perfect meal! The Shrimp Creole has all of the flavors of New Orleans- succulent shrimp, slow simmered veggies, caramelized cayenne pepper and soul-food comfort. The Blue Cheese, Apple and Celery Slaw is a perfect accompaniment to the spicy entree with it's creamy dressing, sweet apples, crunchy celery and salty blue cheese. I'm warning you now- you may eat the whole bowl! This meal is so satisfying because of all of the complimentary flavors, and it is also interesting and exciting. But the best (and most unbelieveable) part? It's healthy! The Shrimp Creole is bursting with good-for-you veggies and low-fat shrimp, and the Slaw is made healthy with light mayo and buttermilk (which is low in fat). The meal is also very easy to make- you only need one pot for the Shrimp Creole, and while it simmers you can make the slaw. You'll even have time to enjoy a big glass of white wine! Cheers to the cook!

Shrimp Creole
Flavorful New Orleans ingredients in a healthy one-pot meal!
Serves 4 to 6

2 T olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 tsp. cayenne pepper
2 cups seafood or shrimp stock
1 (28-ounce) can whole tomatoes in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
1.5-2 pounds medium shrimp, peeled and deveined
4 T. green onions, sliced
1 c. white or jasmine rice, prepared

Heat a large pot or Dutch oven over medium heat. Add oil. Cook garlic, onions, celery and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the stock, tomatoes, Worcestershire, hot sauce and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add the shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions. Serve in a large bowl with a scoop of rice on top.

Recipe adapted from Food Network

Blue Cheese, Apple and Celery Slaw
Crunchy, creamy and salty- the perfect cool down side dish!
Serves 4-6

4 ounces blue cheese
1/2 cup light mayo
1/2 cup buttermilk
1/2 tsp sugar
4 granny smith apples, thinly sliced
2 stalks celery, thinly sliced

In a small bowl, using a fork, combine the blue cheese, mayo and buttermilk until thick and lumpy. Combine the apples with the dressing, stir in celery, and refrigerate until ready to serve.

Recipe adapted from Rachael Ray