Whole-Wheat Pasta with Sausage, Leeks, and Fontina

Posted on February 4, 2013 by Dr Cook

Whole-Wheat Pasta with Sausage, Leeks, and Fontina Whole-Grain Recipe

Ingredients

  • 6 quarts water $
  • 2 1/2 teaspoons salt, divided
  • 1 pound uncooked whole wheat penne or rigatoni
  • 1 tablespoon olive oil $
  • 1 (4-ounce) link sweet Italian sausage $
  • 2 cups chopped leek
  • 4 cups shredded Savoy cabbage (about 9 1/2 ounces)
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) shredded fontina cheese

Preparation

  1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain.
  2. While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Add leek; cook 2 minutes or until leek is soft, stirring frequently. Add cabbage; cook 2 minutes or until cabbage wilts, stirring frequently. Add remaining 1/2 teaspoon salt, broth, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender.
  3. Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese. Serve immediately.

Lidia Bastianich, Felidia, Becco, Esca, New York City; Lidia’s Kansas City; Lidia’s Pittsburgh, La Cucina di Lidia (Lidia’s Italian Kitchen), Lidia’s Italian-American Kitchen, Lidia’s Family Table, Cooking Light
DECEMBER 2004

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Eggplant Parmesan

Posted on February 4, 2013 by Dr Cook

Eggplant Parmesan Whole-Grain Recipe

Ingredients

  • Eggplant:
  • 2 large eggs, lightly beaten $
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
  • Cooking spray
  • Filling:
  • 1/2 cup torn fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten $
  • Remaining ingredients:
  • 1 (24-ounce) jar premium pasta sauce $
  • 1/4 teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 cup (3 ounces) finely grated fontina cheese

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
  3. 3. To make filling, combine basil and next 6 ingredients (through egg).
  4. 4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Kathy Kitchens Downie, RD,, Cooking Light
SEPTEMBER 2010

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Toasted Barley and Berry Granola

Posted on February 4, 2013 by Dr Cook

Toasted Barley and Berry Granola Whole-Grain Recipe

Ingredients

  • 1/4 cup unsalted pumpkinseed kernels
  • 1/4 cup unsalted sunflower seed kernels
  • 1/3 cup maple syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cardamom
  • 2 cups rolled barley flakes
  • 1/4 cup toasted wheat germ
  • 1/3 cup dried blueberries $
  • 1/3 cup sweetened dried cranberries

Preparation

  1. 1. Preheat oven to 325°.
  2. 2. Place pumpkinseed kernels and sunflower seed kernels on a baking sheet lined with parchment paper. Bake at 325° for 5 minutes. Cool seeds in pan on a wire rack.
  3. 3. Combine syrup and next 6 ingredients (through cardamom) in a medium bowl. Stir in toasted kernels, barley, and wheat germ.
  4. 4. Spread barley mixture in a single layer on a baking sheet lined with parchment paper. Bake at 325° for 25 minutes or until lightly browned, stirring every 10 minutes.
  5. 5. Remove from oven; cool granola in pan on a wire rack. Stir in dried blueberries and dried cranberries. Store in an airtight container.

Maureen Callahan, Cooking Light
MARCH 2010

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Whole-Wheat Tagliolini with Fresh Cherry Tomato Sauce

Posted on February 4, 2013 by Dr Cook

Whole-Wheat Tagliolini with Fresh Cherry Tomato Sauce Whole-Grain Recipe

Ingredients

  • Pasta:
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1 cup whole wheat flour (about 4 3/4 ounces)
  • 1 tablespoon plus 1/4 teaspoon salt
  • 5 tablespoons water
  • 2 tablespoons extravirgin olive oil $
  • 2 large eggs $
  • 6 quarts water $
  • Sauce:
  • 2 tablespoons olive oil $
  • 2 garlic cloves, minced
  • 5 cups quartered cherry tomatoes $
  • 1/2 cup thinly sliced fresh basil
  • 3 tablespoons drained capers
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon crushed red pepper

Preparation

  1. 1. To prepare pasta, lightly spoon flours into dry measuring cups; level with a knife. Combine flours and 1/4 teaspoon salt in a food processor; process 30 seconds. Combine 5 tablespoons water, 2 tablespoons olive oil, and eggs in a bowl, stirring well with a whisk. With processor running, pour water mixture through the food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead 5 or 6 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.
  2. 2. Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), press dough into a flat rectangle. Roll the dough into a 14 x 14–inch square, dusting with flour, if necessary (turning dough over occasionally and dusting surface with flour as needed). Lay dough sheet flat; fold ends so they meet in the middle. Fold the sheet in half like closing a book. Fold in half again to form 8 layers of pasta. Using a sharp knife, cut the pasta crosswise into 1/4-inch-wide noodles. Separate noodles, and dust with flour. Place noodles on a jelly-roll pan dusted with flour. Repeat procedure with remaining dough portions.
  3. 3. Bring 6 quarts water and remaining 1 tablespoon salt to a boil in a large Dutch oven. Place noodles in a sieve; shake off excess flour. Add noodles to pan. Cook 1 1/2 minutes or until done; drain.
  4. 4. To prepare sauce, heat 2 tablespoons oil in a large nonstick skillet over medium-low heat. Add garlic to pan; cook 3 minutes, stirring frequently (do not brown). Remove from heat. Stir in tomatoes and remaining ingredients. Toss with noodles.

Lidia Bastianich, Cooking Light
APRIL 2008

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