Tuscan Pasta with Tomato-Basil Cream

Ingredients

• 1 (20-oz.) package refrigerated four-cheese ravioli
• 1 (16-oz.) jar sun-dried tomato Alfredo sauce
• 2 tablespoons white wine
• 2 medium-size fresh tomatoes, chopped
• 1/2 cup chopped fresh basil
• 1/3 cup grated Parmesan cheese

Preparation

1. Prepare pasta according to package directions.

2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese.

Lasagna Soup

Ingredients:

2 teaspoons olive oil
1 pound soyrizo
1 onion, chopped
3 cloves garlic, minced
1 (32-ounce) container vegetable broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese

Instructions:

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the soyrizo, onion, garlic, broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan.

Serves 4

Serving size- about 2 cups

Stanford Inn Enchilada

This recipe makes an extra 1 1/2 cups of Salsa Cruda; try it on tempeh or polenta.

Chipotle Salsa
1 Tbs. olive oil
1 small yellow onion, diced (1 cup)
1 1/2 cloves garlic, minced (1 1/2 tsp.)
1 Tbs. dried oregano, chopped
2 tsp. ground chipotle chile powder
1 1/2 tsp. Sucanat natural cane sugar
1 tsp. ground black pepper
1 14.5-oz. can diced tomatoes

Salsa Cruda
1 1/2 lb. Roma tomatoes, diced (4 cups)
1 small red onion, diced (3/4 cup)
1/2 cup chopped cilantro
2 Tbs. lime juice
1 1/2 tsp. minced jalapeño chile

Enchiladas
2/3 cup quinoa
12 oz. fresh spinach leaves, rinsed
8 6-inch corn tortillas

DIRECTIONS

1. To make Chipotle Salsa: Heat oil in saucepan over medium heat. Add onion; sauté 5 to 7 minutes, or until translucent. Add garlic; sauté 2 minutes. Add oregano, chipotle chile powder, sugar, and pepper; sauté 2 minutes more. Stir in tomatoes and 3/4 cup water; reduce heat to medium-low. Simmer 20 minutes. Remove from heat, and purée until smooth in blender or food processor.

2. To make Salsa Cruda: Combine all ingredients in large bowl. Season with salt and pepper, if desired. Set aside.

3. To make Enchiladas: Bring quinoa and 1 1/3 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 15 minutes, or until water is absorbed.

4. Steam spinach in large skillet 3 to 4 minutes, or until wilted but still bright green. Drain excess liquid; keep warm.

5. Bring Chipotle Salsa to a simmer in skillet over medium-low heat. Dip tortillas, one at time, into Chipotle Salsa, turning to coat. Leave in skillet 3 minutes to soak. Cool slightly.

6. Set 1 tortilla on work surface; fill with 1/4 cup each quinoa and spinach; roll up. Repeat with remaining tortillas, quinoa, and spinach. To serve, place 2 Enchiladas on each plate; top with 1/4 cup Chipotle Salsa and 1/4 cup Salsa Cruda.

Serves: 4
Serving size: 2 enchiladas with 1/4 cup chipotle salsa and 1/4 cup salsa cruda.

**** WARNING!!!! *****

This recipe took me almost TWO HOURS to make!!! It was delicious, but very loooooooong. I would make it again but maybe starting on a Saturday afternoon instead of a weeknight!

Jamaican-style Black Bean and Coconut Cornbread Bake

2 Tbs. olive oil, plus more for greasing pan
2 15-oz. cans black beans,rinsed and drained
1 14.5-oz. can diced tomatoes with mild green chiles, juices included
1 1/2 cups frozen yellow corn, thawed
1/2 tsp. jerk seasoning, or more to taste
1/2 tsp. salt, divided
1/8 tsp. ground black pepper
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbs. sugar
1 1/4 tsp. baking powder
2/3 cup light coconut milk

DIRECTIONS

1. Preheat oven to 350°F. Lightly oil 8-inch-square baking dish with olive oil.
2. Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 tsp. salt, and pepper in medium bowl. Adjust seasonings with more jerk seasoning, if desired. Spread in prepared baking dish.
3. Whisk together flour, cornmeal, sugar, baking powder, and remaining 1/4 tsp. salt in separate bowl. Add coconut milk and 2 Tbs. oil, and stir until just combined—do not overmix. Spread batter over bean mixture with spatula. Bake, uncovered, 30 minutes, or until topping is lightly browned and toothpick inserted in center of topping comes out clean. Let stand 5 minutes before serving.

Serves: 6
Serving size: 1 cup
Calories: 346
Fat: 9g
Protein: 13g
Carb: 57g

*** (out of 5-star rating)

I made this for dinner- I couldn't taste the coconut very much (which may be good for those who don't favor the coconut so much) but all in all this was pretty good and definitely filling!

Baked Ziti with Zucchini, Chickpeas, and Olives

• 8 oz. whole wheat ziti, rigatoni, or penne pasta
• 1/2 lb. zucchini, coarsely chopped (2 cups)
• 1 1/2 cups cooked chickpeas, or
• 1 15-oz. can chickpeas, rinsed and drained
• 1 14.5-oz. can diced tomatoes with basil, garlic, and oregano, juices included
• 1 cup tomato purée
• 1/4 cup chopped green olives, divided
• 1 Tbs. olive oil
• 1 Tbs. tomato paste
• 2 cloves garlic, minced (2 tsp.)
• 2 Tbs. Italian-seasoned breadcrumbs

DIRECTIONS

1. Preheat oven to 350°F. Coat 11- x 7-inch baking dish with cooking spray. Set aside.
2. Cook ziti according to package directions for al dente in large pot of boiling salted water. Drain, rinse under cold water, and drain again. Return ziti to pot, and set aside.
3. Meanwhile, combine zucchini, chickpeas, tomatoes and juices, tomato purée, 2 Tbs. olives, oil, tomato paste, and garlic in large saucepan. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally. Stir zucchini mixture into ziti, and season with salt and pepper, if desired.
4. Transfer ziti mixture to prepared baking dish. Sprinkle with breadcrumbs and remaining 2 Tbs. olives. Bake 20 to 25 minutes, or until pasta is heated through and breadcrumbs are golden brown.

Serves: 6

Serving: 1/6 of casserole dish

Calories: 349

Fat: 9g

Protein: 14.5g

Carb: 53g

***1/2 (Star-rating out of 5) From the meat-eating, fast-food-loving husband

****1/2 (Star-rating out of 5) From me

I made this for dinner tonight. The husband actually said it was pretty good. I think he gave it 3-1/2 stars because he's not a big fan of beans with pasta but he knows I always like to throw in protein with each meal so he's trying to get used to it. I thought it was delicious! I love, love, love green olives and think they give everything a nice flavor but you can substitute black olives if you prefer.