Pasta and Broccoli

Ingredients:

1 bunch broccoli
1 package (16 ounces/450 g) ziti macaroni
2 tablespoons (30 ml) olive oil
1 clove garlic, minced
¾ cup (3 ounces/90 g) shredded American or mozzarella cheese
½ cup (125 ml) grated Parmesan
¼ cup (60 ml) butter
¼ cup (60 ml) chicken broth
3 tablespoons (45 ml) white wine

Procedure:

1. Trim leaves from broccoli stalks. Trim ends of stalks. Cut broccoli into flowerets by removing each head to include a small piece of stem. Peel stalks, then cut into 1 inch (2.5 cm) pieces.

2. To steam broccoli, bring 2 inches (5 cm) of water in large saucepan to a boil over high heat. Place broccoli in metal steamer into saucepan. Water should not touch broccoli. Cover pan; Steam 10 minutes until broccoli is tender. Add water, as necessary , to prevent pan from boiling dry.

3. Cook pasta according to package directions. Drain in colander.

4. Heat oil in large skillet over medium - high heat. Cook and stir garlic in hot oil until golden.

5. Add broccoli; cook and stir 3 to 4 minutes. Add American cheese, Parmesan cheese, butter, broth and wine; stir. Reduce heat to low. Simmer until cheese melts.

6. Pour sauce over ziti in large bowl; toss gently to coat. Garnish as desired.

Makes 6 to 8 servings

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Crabmeat with Herbs and Pasta

Ingredients:

1 clove garlic
Fresh parsley
6 ounces (180 g) crabmeat
½ package (8 ounces/255 g) vermicelli

⅓ cup (75 ml) olive oil

3 tablespoons (45 ml) butter or margarine

1 small onion, minced

1 carrot, shredded

¼ cup (60 ml) chopped fresh basil or 2 teaspoons (10 ml) dried basil leaves, crushed

1 tablespoon (15 ml) lemon juice

½ cup (125 ml) coarsely chopped pine nuts (optional)

½ teaspoon (2 ml) salt

 

Procedure:

 

1. To mince garlic, trim ends of garlic clove. Slightly crush clove under flat side of chef's knife blade; peel away skin. Chop with chef's knife until garlic is minced. Set aside.

2. To chop parsley, place parsley in 1 - cup (250 ml) measuring cup. Snip enough parsley with kitchen scissors to measure 2 tablespoons (30 ml). Set Aside.

3. Pick out and discard any shell or cartilage from crabmeat. Flake with fork. Set aside.

4. Cook pasta according to package directions. Drain in colander.

5. Heat oil and butter in large skillet over medium - high heat. Cook and stir garlic, onion and carrot in hot oil mixture until vegetables are tender, but not brown.

6. Reduce heat to medium. Stir in parsley, crabmeat, basil and lemon juice. Cook 4 minutes, stirring constantly. Stir in pine nuts and salt.

7. Pour sauce over vermicelli in large bowl; toss gently to coat. Garnish, if desired.

Makes 4 servings

 

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Quick Yummy Beef Soup

Ingredients:

1 large onion
2 cloves garlic
1½ pounds (675 g) lean ground beef
1 can (28 ounces/875 ml) whole peeled tomatoes, undrained
6 cups (1.5 L) water
6 beef bouillon cubes
¼ teaspoon (1 ml) pepper
½ cup (125 ml) uncooked orzo
1½ cups (375 ml) frozen peas, carrots and corn vegetable blend
French bread or Any bread (optional)

Procedure: 

1. To chopped onion, peel skin. Cut onion in half though root with utility knife. Place cut side down on cutting board. Holding knife horizontally, make cuts parallel to board, almost to root end. Next, cut onion vertically into thin slices, holding onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (The closer the cuts are spaced, the finer the onion is chopped.) Repeat with remaining onion half.


2. To mince garlic, trim ends of garlic cloves. Slightly crush clove under flat side of chef's knife blade; peel away skin. Chop garlic with chef's knife until garlic is in uniform fine pieces. Set aside.

3. Cook beef, onion and garlic in large saucepan over medium - high heat until beef is brown, stirring to separate meat; drain drippings.

4. Place tomatoes with juice in covered blender or food processor. Process until smooth.

5. Add tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 20 minutes.

6. Add orzo and vegetables. Simmer 15 minutes more. Serve with French bread.

Makes 6 servings

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Thailand Chicken Fettuccine Salad

Ingredients:

3 boneless skinless chicken breast halves (about 15 ounces/440 g)
6 ounces (180 g) fettuccine
1 cup (250 ml) PACE® Picante Sauce
¼ cup (60 ml) chunky peanut butter
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) orange juice
1 teaspoon (5 ml) soy sauce
½ teaspoon (2.5 ml) ground ginger
2 tablespoons (30 ml) vegetable oil
Lettuce or savoy cabbage leaves (optional)
¼ cup (60 ml) coarsely chopped cilantro
¼ cup (60 ml) peanut halves
¼ cup (60 ml) thin red pepper strips, cut into halves
Additional PACE® Picante Sauce (optional)

Procedure:

1. Cut chicken into 1-inch (2.5 cm) pieces; set aside.

2. Cook pasta according to package directions. Drain in colander.

3. While pasta is cooking, combine 1 cup (250 ml) picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve ¼ cup (60 ml) picante sauce mixture.

4. Place pasta in large bowl. Pour remaining picante sauce mixture over pasta; toss gently to coat.

5. Heat oil in large skillet over medium - high heat until hot. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in center.

6. Add reserved ¼ cup (60 ml) picante sauce mixture; mix well.

7. Arrange pasta on lettuce - lined platter. Place chicken mixture on pasta. Top with cilantro, peanut halves and pepper strips.

8. Refrigerate until mixture is cooled to room temperature. Serve with additional picante sauce. Garnish, if desired.

Makes 4 servings

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