Page 20 - Florida Sentinel 5-4-18

Recipes
An easy one-pot beefy pasta dish in a creamy tomato sauce that's ready in no time.
Ingredients:
1 1/2 pounds fresh extra lean ground beef
crushed tomatoes
2 cups water
2 cups medium shells un- cooked (about 1/2 of a 1 pound box)
2 tablespoons Italian season- ing mix
1 cup heavy cream or half and half
1/2 cup shredded Parmesan cheese optional
1 tablespoon olive oil
1/2 cup yellow or
onion chopped
2 tablespoons garlic chopped 1 teaspoon sea salt
1/2 teaspoon ground black pepper
2 cups tomato sauce or
white
Preparation: In a large pot or skillet, saute the onions in olive oil until soft Add ground beef, and cook until brown
Add the garlic, salt and pepper
Stir in the tomato sauce, pasta and water
Cover and cook on high for about 10 minutes or until pasta is al dente (mostly cooked) Add the Italian seasoning, reduce heat to medium low, and stir in the cream
Cook on low heat until sauce begins to thicken
Add the Parmesan cheese, and serve
Creamy One- Pot Shells and Beef
There is a lot to celebrate in the month of May.
May is named for the Roman goddess Maia, who oversaw the growth of
plants.
May 1 is May Day. Marks the return of spring.
Cinco de Mayo is (“The Fifth of May”)
Sunday, May 13, is Mother’s Day!
Monday, May 28, is Memorial Day.
So, mark your calendars. Tis the season to celebrate more, and be in the
kitchen less. Here are some one-pot meal to try.
This recipe is quick, easy and delicious. Spoon over white rice and enjoy."
Ingrdients:
2 tablespoons olive oil
1 green bell pepper, chopped
1 small onion, chopped
2 (14.5 ounce) cans diced toma- toes
3 cooked andouille sausage, cut into quarters
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons Cajun seasoning, or to taste
2 teaspoons salt
2 pounds peeled and deveined medium shrimp (30-40 per pound)
Directions: Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 min- utes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.
Smothered Okra With Shrimp
Blackened Salmon Pasta
This dish is super easy and a play on the classic chicken piccata. I just put a twist by blackening the salmon and serving it over a nice alfredo.
Ingredients:
1 stick unsalted butter
4 salmon filets 6-8 oz.
2 tablespoons creole season- ing 1 1⁄2 teaspoons per filet
1 tablespoon rosemary chop- ped
4 tablespoon olive oil
1 shallot diced
2 garlic cloves minced
1 zest of lemon
1 juice of lemon
1 cup unsalted chicken stock 2 tablespoons capers drained 1⁄2 cup parsley chopped
Alfredo:
1 lb. angel hair pasta cooked 2 cups heavy cream
1 stick unsalted butter
1/2 cup shredded parme- san plus more for garnish 1/4 teaspoon salt
1/2 teaspoon white pepper
Directions: Melt 2 tablespoons of butter and lightly and rub over both sides of salmon. Season salmon evenly on both sides with creole seasoning, sprinkle rosemary evenly on all fish.
Heat a non-stick skillet over high heat, once skillet is hot place 2 tablespoons of butter in skillet add salmon add salmon skin side down and cook for 2 minutes, flip and cook for 1 minute. Remove and sit to the side. (If you have a small skillet repeat this step and sit salmon to the side.)
Reduce heat to medium add shallots to skillet and cook for 1 minute, stir in garlic, lemon zest, lemon juice, chicken stock and capers. Cook for 1-2 minutes until sauce begins to thicken, add salmon back to skillet and baste with sauce. Cut off heat and let rest while you make alfredo.
In a sauce pot over medium heat add all ingredients to pot, bring to a boil. Reduce heat to low- medium heat, mixture should coat the back of a spoon. Reheat pasta over medium heat for 1 minute then stir in pasta sauce, coat evenly and serve garnish with parsley, parmesan.
A good, hearty lasagna made with fresh spinach and freshly grated Parmesan cheese.
SAUCE: Ingredients:
3/4 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil 1/2 teaspoon dried thyme 1/2 teaspoon dried rose- mary
FILLING: Ingredients:
4 bags (10 ounces each) fresh spinach, or same amount from your garden
6 to 7 lasagna noodles
2 tablespoons dried pars- ley flakes
1/4 teaspoon black pep- per, or to taste
1 teaspoon (sea) salt, or to taste
1 can (35 ounces) peeled Italian tomatoes
2 small cans tomato paste
Directions: Saute onion and garlic in olive oil. Add other ingredients and simmer for half an hour.
1 teaspoon dried basil
1 teaspoon dried oregano
Directions: Wash and trim spinach. Steam 1 bag at a time briefly, until wilted. Drain very well, or lasagna will be too juicy. Cook lasagna noodles and drain. Add 1 to 2 tablespoons parsley to each pound of ricotta cheese and mix well. Assemble layers in a 14x10-inch buttered baking dish in this order: 3 lasagna noodles 1⁄2 of the spinach 1 pound ricotta cheese 1⁄3 of the Parmesan cheese 1⁄2 pound mozzarella cheese slices 1⁄2 of sauce Repeat, using an extra noodle if needed. Top with remaining Parmesan cheese. Bake at 375 degrees F for 35 to 40 minutes.
2 to 4 tablespoons dried parsley flakes
2 pounds ricotta cheese or cottage cheese
3/4 to 1 pound Parmesan cheese, freshly grated 1 pound mozzarella cheese, sliced
Spinach Lasagna
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MAY 4, 2018