Tuesday, August 16, 2011

Grown Up Mac & Cheese

6 servings
•PREP TIME: 45 minutes •TOTAL TIME: 1 hour 5 minutes Recipe by Rozanne Gold

•1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
•2 garlic cloves, halved, divided
•1/2 cup panko (Japanese breadcrumbs)
•3 tablespoons unsalted butter, room temperature, divided
•1/2 cup freshly grated Parmesan cheese, divided
•3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
•1/4 teaspoon ground ancho chiles
•1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
•1 cup (packed) coarsely grated whole-milk mozzarella
•8 ounces medium shell pasta or gemelli
•ingredient info
Look for panko at supermarkets and at Asian markets. Ground ancho chiles are available in the spice section of supermarkets and at Latin markets.
•Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
•Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
•Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
•Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
•Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.


Sunday, August 7, 2011

Strawberry (or other berries) Pie

pie before it's set
Prep Time: 10 minutes
Cook Time: 6 minutes
Yield: 8 servings
* 1 can(s) Crushed Pineapple
* 1 package(s) sugar-free cook-and-serve vanilla pudding mix
* 1 package(s) sugar-free strawberry jell-o**
* 4 cup(s) sliced fresh strawberries**
* 1 package(s) graham/or chocolate cracker crust (8 inches)
* 1/2 cup(s) reduced-fat whipped topping
Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups. In mixing bowl, whisk in the pudding mix and jell-o with juice/water until combined. Cook in microwave for 6-8 minutes, stirring after every 2 minutes (until thick). Stir in pineapple. Cool for 10 minutes.
Add the strawberries (berries); toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.
**Also can substitute pie with peaches, using 4 cups peaches, and peach flavored jell-o.
**Another substitution can be blackberries and raspberries (2 cups each), and Blackberry Fusion or Raspberry flavor jell-o...