christmas pasta

courtesy of: rachael ray
submitted by: missi
serves: 4-6

- salt
- 1lb rigatoni
- 2tbsp extra virgin olive oil
- 1/4lb pancetta, chopped
- 1/4lb hot bulk italian sausage
- 1/2lb ground sirloin
- 1/2lb ground veal
- 1/2tsp allspice
- pepper
- 1 carrot, finely chopped
- 1 med yellow onion, finely chopped
- 4 cloves garlic, crushed
- 1/2c dry red wine
- 1c beef stock
- 28oz canned crushed tomatoes
- 1/4c flat leafed parsley, finely chopped
- 1/4c grated pecorino romano cheese, plus extra to pass at the table

1. bring a large pot of water to a boil and salt it. add the pasta and cook to al dente.

2. while the water and pasta work, heat a large nonstick skillet over medium heat. add 1 tbsp olive oil, then add the pancetta to half the pan and the hot sausage to the other half. break up the sausage while the pancetts renders fat; combine and cook together for another minute. remove with a slotted spoon to a plate.

3. add the remaining tbsp of oil to the same skillet the pancetta/sausage was cooked in. brown the veal and beef. crumble the meat and season it with allspice, salt and pepper. add the carrot, onion, garlic and cook another 5-6 min to soften the veggies. return the sausage and pancetta to the pan, draining off some of the fat.

4. deglaze the pan with some wine, scraping up the browned bits with a wooden spoon.

5. stir in the stock and then tomatoes. check the seasoning and simmer for 10 min. stir in half of the parsley.

6. drain the pasta and return to the pot. ladle a few spoonfuls of the sauce over the pasta and add the cheese. stir to coat. transfer the dressed pasta to a large serving dish and top with remaining sauce and parsley. serve with extra cheese.

image: everyday magazine

red and green winter stew

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 1/4c extra virgin olive oil
- 2 large russet potatoes, peeled and thinly sliced
- 2 medium-large onions, quartered and thinly sliced
- 3 springs fresh rosemary, finely chopped
- salt and pepper
- 1 bay leaf
- 4 c vegetable stock
- 1 bunch kale, stripped from thick veins and stems and coarsley chopped
- 28oz crushed tomatoes
- 3 large roasted red peppers
- 4 slices crusty whole grain bread, cut on a bias
- 2 large garlic cloves, peeled and halved
- 1 c shredded asiago cheese

1. heat the olive oil in a medium soup pot over med-high heat. add the potatoes and onions, season with rosemary, salt and pepper, and bay leaf. cook the potatoes and onions until soft, stirring frequently, 7 min. add the stock to the pot and bring to a boil, 2-3 min. wilt in the kale, 1-2 min then stir in the tomatoes.

2. preheat the broiler.

3. puree the peppers in a food processor and stir into the soup pot. reduce the heat to med-low and simmer for 10 min, adjust the seasoning and remove the bay leaf.

4. while the stew simmers, toast the bread on both sides then rub the garlic on and top with cheese. melt the cheese in the oven, about 1 min.

5. serve the stew in shallow bowls. the toast can be placed in the bottom of the bowl or on top.

image: everyday

ancho black bean chili

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 2 dried ancho chiles, seeded and tops discarded
- 2 c vegetable broth
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 large garlic cloves, chopped
- 1/3 c currants or raisins
- 3 tbsp tomato paste
- 1 c dark beer
- 45oz black beans, rinsed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 pinches ground cinnamon
- salt and pepper to taste
- 1 avocado
- 1/2 c sour cream
1/3 c chopped cilantro
- grated peel and juice of 1 lime

1. in a med saucepan, bring the ancho chiles, veggie broth, and 1 c water to a boil, then simmer for 20 min.

2. meanwhile, in a soup pot, heat the olive oil over med-high heat. add the onion and garlic and cook until the onion starts to brown, about 7 min. stir in the currents (or raisins) and tomato paste, cook 1 min. add the beer and cook until reduced slightly, 1 min. stir in the black beans, cumin, coriander, cinnamon, and season with salt and pepper.

3. using a food processor, puree the ancho broth mixture and stir into the black bean chili. simmer over med-low heat until thickened, about 3-5 min.

4. rinse out the food processor and add the avocado, sour cream, lime peel, and lime juice; puree until smooth.

5. ladle the chili into bowls and top with the avocado cream. serve with tortilla chips.

image: everyday

hearty chicken-veggie soup

courtesy of: everyday
variations courtesy of: missi
submitted by: missi
serves: 4

- 1 lb plum tomatoes, quartered lengthwise
- 1/4c extra virgin olive oil
- salt and pepper
- 1 lb skinless, boneless chicken breasts
- 2 onions, chopped
- 1 lb carrots, peeled and sliced 1/4" thick
- 1 lb yellow potatoes, peeled, halved lengthwise, and thinly sliced crosswise
- 32oz chicken broth
- 1/2 lb green beans, trimmed and halved crosswise
- 1/3 c chopped flat leaf parsley

1. position a rack in the middle of the oven and preheat to 500. arrange the tomatoes cut side up on a parchment-paper-lined baking sheet and drizzle 2 tbsp olive oil on top; season with salt and pepper. roast until tender, about 20 min. transfer the tomatoes and any juices to a bowl.

2. meanwhile, in a large saucepan, heat 1 tbsp olive oil over medium heat. season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 min; transfer to a work surface. let cool, then shred.

3. in the same saucepan, heat the remaining tbsp of olive oil over medium heat. add the onions, season with salt and cook until just tender, about 5 min. add the carrots, potatoes, and chicken broth bring to a simmer and cook for 5 in. add the green beans and tomatoes with their juices, partially cover and simmer until the potatoes are tender, about 10 min. stir in the chicken and parsley; season with salt and pepper.

*variations: add pasta just before you partially cover and simmer for chicken noodle vegetable soup. add a can of black beans and corn (both drained) for a chicken southwestern vegetable soup. for a veggie friendly version; replace the chicken stock for veggie broth and trade the chicken for quorn brand naked chicken, grilled and cubed, adding in the last 5 min of cooking time.

image: cardias gourmet