Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

 

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Ingredients

• 4 cups (1-inch) cubed peeled butternut squash
• 2 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon salt, divided
• Cooking spray 
• 8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
• 1 tablespoon butter 
• 2 tablespoons pine nuts
• 1 tablespoon chopped fresh sage
• 2 garlic cloves, minced
• 2 cups trimmed arugula
• 1/2 cup (2 ounces) grated fresh Asiago cheese 
• 1/2 teaspoon coarsely ground black pepper

Preparation

1. Preheat oven to 475°.
2. Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally.
3. While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 tablespoon cooking liquid.
4. Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon of salt, arugula, cheese, and black pepper; toss gently to combine. Serve immediately.

Bibliography: Pappardelle With Roasted Winter Squash, A. P. N., Squash, Vinegar, Oil, Salt, D., Spray, Fettuccine, Butter, Nuts, Sage, Garlic Cloves, M., Arugula, Cheese and Pepper. 2014. Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts | MyRecipes.com. [online] Available at: http://www.myrecipes.com/recipe/pappardelle-with-roasted-winter-squash-arugula-pine-nuts-10000000833317/ [Accessed: 16 Feb 2014].

Beef Carnitas Empanada

 

 

Ingredients

Filling:
Cooking spray
2 cups vertically sliced onion
1 cup sliced green bell pepper
1 cup chopped seeded tomato
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
3 cups Beef Carnitas

Dough:
9 tablespoons hot water
1/4 teaspoon saffron threads, crushed
1 teaspoon cider vinegar
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chilled butter, cut into small pieces

Preparation

• To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell pepper; sauté 5 minutes or until onion begins to brown. Stir in tomato, red pepper, and 1/4 teaspoon salt; sauté 2 minutes. Stir in Beef Carnitas; cook for 2 minutes, stirring frequently. Remove from heat; cool to room temperature.
• Preheat oven to 400°.
• To prepare dough, combine 9 tablespoons water and saffron; cool to room temperature. Stir in vinegar. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, sugar, and salt in a food processor; pulse 2 times to combine. Add butter; process until mixture resembles coarse meal. With processor on, slowly pour saffron mixture through food chute; process just until dough begins to form a ball (dough will be crumbly).
• Divide dough into 2 equal portions. Working with one dough portion at a time, press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
• Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap 1 dough portion; place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Repeat procedure with remaining dough. Place both portions in freezer for 5 minutes or until plastic wrap can be easily removed.
• Remove plastic wrap from 1 dough portion; place dough, plastic wrap side up, on a large baking sheet coated with cooking spray. Remove top sheets of plastic wrap. Spoon filling onto dough, leaving a 1-inch border. Remove top sheets of plastic wrap from remaining dough. Place dough, plastic wrap side up, over filling. Remove top sheets of plastic wrap. Pinch edges together to seal. Cut several slits in top of dough to allow steam to escape. Bake at 400° for 30 minutes or until crust is crisp and beginning to brown. Cut into 8 wedges.

Orange-Pumpkin Tarts

 Ingredients

• 1 cup crumbled sugar-free oatmeal cookies (5 cookies)
• 2 tablespoons butter or margarine, melted 
• Cooking spray
• 1 teaspoon all-purpose flour 
• 1/2 cup canned pumpkin
• 1/2 cup evaporated fat-free milk
• 1/4 cup measures-like-sugar calorie-free sweetener 
• 1/4 cup egg substitute 
• 2 tablespoons orange juice 
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup frozen reduced-calorie whipped topping, thawed

Preparation

1. Preheat oven to 375°.
2. Combine cookie crumbs and butter, stirring well. Coat 4 (4-inch) tartlet pans with cooking spray. Sprinkle flour evenly over bottoms of pans. Press crumb mixture into bottoms and three-fourths way up sides of pans. Bake at 375° for 5 minutes.
3. Combine pumpkin and next 5 ingredients, stirring well with a whisk. Pour evenly into prepared crusts.
4. Bake at 375° for 25 minutes or until set. Cool completely on a wire rack. Top each tart with 1 tablespoon whipped topping.

Sweet and Spicy Satsuma Turkey

Ingredients

• 3 cups thinly sliced red onion (1 large onion)
• 3/4 cup riesling or other slightly sweet white wine
• 2/3 cup fresh orange juice (2 large oranges) $
• 1/3 cup orange marmalade
• 2 teaspoons tamarind paste
• 1/2 teaspoon crushed red pepper
• 3 3/4 pounds bone-in turkey thighs, skinned
• 2 teaspoons five-spice powder
• 1 teaspoon salt
• 1 tablespoon canola oil
• 2 cups fresh Satsuma mandarin orange sections (about 7 oranges)
• 1 1/2 tablespoons cornstarch
• Sliced green onions (optional)

Preparation

1. Combine first 6 ingredients in a 5-quart oval electric slow cooker.
2. Rinse turkey with cold water; pat dry. Sprinkle turkey with five-spice powder and salt. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turkey; cook 3 to 4 minutes on each side or until browned. Place turkey in a single layer over onion mixture in slow cooker, overlapping slightly. Add orange sections. Cover and cook on LOW for 4 hours.
3. Remove turkey from slow cooker. Remove bones from turkey; discard bones. Place turkey on a platter. Pour cooking liquid and orange sections into a medium saucepan, reserving 1/4 cup cooking liquid. Combine reserved cooking liquid and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture into orange mixture in saucepan. Bring to a boil; cook, stirring constantly, 1 minute or until sauce thickens.
4. Serve sauce over turkey. Sprinkle with green onions, if desired.