3 1/2 ounces fine noodles (1 3/4 cups)

1 pound boneless skinless chicken breast halves

– OR turkey breast tenderloin steaks 7 1/2 ounces canned
tomatoes — undrained

4 ounces canned sliced mushrooms — drained

1/3 cup tomato sauce

1/4 cup dry red wine

1 tablespoon cornstarch

1 1/2 chicken broth cube

1/2 garlic clove — minced

1/4 teaspoon dried basil — crushed

3/4 cup small frozen whole onions

Advance preparation time: 30 minutes Final preparation time: 10
to 60 minutes

Cook noodles according to the directions on the package, except
use 4 cups of hot water in a large pan.
Drain and rinse with cold
water, and drain again.
Meanwhile, slice the chicken into 3/4-inch
strips.
Spray a cold, large non-stick skillet with cooking spray,
add the chicken and cook over medium-high heat just until tender
and no longer pink (about 4 minutes) turning the pieces
occasionally.
Drain the mushrooms.
Cut up the tomatoes but remember
to save the juice.
In a saucepan, combine the tomatoes and juice,
the drained mushrooms, tomato sauce, wine, cornstarch, bouillon
granules, garlic, and basil.
Cook and stir over medium-high heat
until the mixture thickens and is bubbly.
Cook and stir for another
2 minutes.
Remove from heat.
Stir in the chicken and the onions.
Spoon the pasta to one side of 4 individual shallow baking dishes*.
Spoon the tomato-chicken mixture on the other side.
Cover with
clear plastic wrap and then foil.
Seal, label, and freeze.

*Use microwave-safe dishes if the casseroles will be reheated in
the= microwave.

RE-HEATING: Conventional oven: Remove plastic wrap.
Cover with
foil.
Bake frozen casserole, covered, in a 375=B0 F.
oven for 1
hour or until heated through.
Microwave oven: Remove foil.
Cover
with vented plastic wrap or wax paper.
Cook on 70% power
(medium-high) for 9 minutes (1 serving) or 16-18 minutes (2
servings) or until heated through, turning the dishes once.

Per serving: 276 Kcal 4g fat (0.8g sat fat) 11% CFF 749mg Na
(31.7g PRO/3.3g FAT/26.7g CHO)

2 Roasted bell peppers

1 c Pitted imported olives

6 c Tender fresh spinach or

-arugula, washed with tough -stems removed 1 lg Garlic clove,
finely minced

Greshly ground black pepper, -to taste 1 cn Anchovies, drained
(2 oz)

1/3 c Extra-virgin olive oil

8 oz Rigatoni or other wide-tube

-pasta Coarsely grated Parmesan -cheese, for garnish (opt) When
buying cheese for grating, get the best quality - Parmigiano
Reggiano.
A wedge will keep for a long time in your refrigerator if
it’s very well wrapped in plastic.
As it may be expensive, consider
that you’ve made a worthwhile investment.
1.
Cut roasted peppers
lengthwise into 1/4″ strips.

2.
Coarsely chop the olives.

3.
Place the spinach or arugula in a large bowl.
Sprinkle with
minced

garlic and season generously with black pepper.
Add the pepper
strips and chopped olives.
Toss everything together well.
4.
Cut
anchovies in half crosswise and add to spinach mixture.
Toss

the mixture with olive oil.
5.
Before serving, bring a large pot
of salted water to a boil and

cook the pasta until AL DENTE.
Drain pasta and rinse under warm
water to remove excess starch; toss with the spinach mixture.
Serve
immediately, sprinkled with coarsely grated Parmesan cheese, if
desired.
Per serving: 330 calories, 17 grams fat, 7 milligrams
cholesterol.

—–Stock—–
1/2 cup dried vegetable soup mix

3 cup slightly aged chopped white mushrooms

3 cup water

—–Stew—–
1/2 rutabaga — halved then thinly s

1 cup white mushrooms — slightly aged, halve

6 small shitake — coarsely chopped

1 tablespoon olive oil

salt and pepper to taste 5 garlic cloves — finely chopped

1/2 cup dry sherry

1 medium yellow onion — cut into large piece

1 medium carrot — peeled, 1/2″ slices

2 medium russet potatos — in 1/2 of 1/2″ slice

1 medium fennel bulb — quartered, in 1/2″ s

2 tablespoon fresh thyme — chopped or 2 tsp dri

2 tablespoon fresh marjoram — chopped or 2 tsp dri

2 tablespoon fresh parsley — chopped or 2 tsp dri

This began last night as an effort to make the Winter Vegetable
Pie recipe

in the _Fields of Greens_ cookbook just acquired (and thanks to
those who sent advice on the book last month).
As usual, however,
we varied a great

deal, so the result is greatly different from the book’s–but
was wonderful.
We realized that the recipe started with “Mushroom
stock,” which would take 3 hours to make.
Since it was already 7 in
the evening, that was out.
The celery root we thought was in the
vegetable bin was a rutabaga; we had six shitake to use up.
So we
improvised: Stock: Gently simmer, until reduced to about 2 cups
liquid.

Heat 1 tablespoon of the olive oil in a large skillet; add the
mushrooms, pinch of salt, 2 or 3 grinds of pepper.
Sear the
mushrooms over high heat

until golden.
Add half the garlic and deglaze the pan with half
the sherry.
When the pan is almost dry, transfer the mushrooms to a
bowl.
Heat the remaining tablespoon of olive oil in stew pot and
add the onion, pinch of salt, 2 grinds of pepper; saute until onion
is transparent.
Add the remaining garlic, rutabaga, carrot,
potatos, and fennel, saute for 5 minutes.
Add the mushrooms, herbs,
and the reduced stock.
Cover and simmer until vegetables are soft
and flavors melded, about 30 minutes over

medium/medium low heat.
Serve over grain, pasta, or polenta (we
used a mixed spiral spinach pasta and basmati rice left over from
previous meals), with crusty bread, bread sticks, or pretzels.
The
_Fields of Greens_ book takes its mixture, pours it into a 9 inch
round baking dish, then covers it with a white pastry cover, with
an egg wash on it (there goes the vegan listing!), then bakes in
375 degree oven for 40 minutes.
Our variation worked well; we ate
at about 8:45 (which is fairly normal for us), a rich and warming
stew with the temperature outside at -5, wind chill -37.
We’ll try
some different root vegetables next time, and perhaps add tofu
slices as well.

In a large saute pan, saute turkey italian sausage until completely
cooked.
Crumble.
Drain and set aside.

In a large mixing bowl, add ricotta cheese and mix in eggs whisking
one at a time to blend well.
Add parmesan cheese, mozarella cheese,
parsley, sugar, honey, salt, italian seasoning, pepper, and mix
well.

In a very large (roasting pan size) baking pan, add 1/2 cup of the
sauce to the bottom.
Line the bottom with lasagna noodles; add 1/2
of the cheese mixture, and then add 1/2 of the sausage on top of
the cheese.
Add 1 to 1 1/2 cups of sauce over this layer, top with
noodles and repeat process.
When the final layer of noodles is
added, top with sauce and additional mozarella cheese and parmesan
cheese, if desired.

Heat oven to 400 degrees.
Bake for 30 minutes covered, then uncover
and bake for an additional 30 minutes or until cheese is
bubbly.

Serve in 4×3 inch squares.

1 c Reduced chicken broth

- (boil 2 cups down to 1) 1 tb Cornstarch

6 oz Peas in the pod, shelled

2 oz Carrots, cut into 1/4″ dice

(approximately 1/2 cup) 2 oz Zucchini, cut into 1/4″ dice

(approximately 1/2 cup) 2 oz Golden squash, cut into 1/4″

-dice (1/2 cup) 2 oz Button mushrooms, cut into

-1/4″ slices (1/2 cup) 1 c Low-fat yogurt

1 oz Grated Parmesan cheese

2 tb Fresh Italian parsley,

-chopped 2 tb Basil leaves, shredded fine

Freshly ground pepper Cooked spaghetti, linguine -or penne Pour
1/4 cup of the broth into a small bowl or cup, and stir in the
cornstarch until dissolved.
Set aside.
In a medium saucepan, bring
the remaining broth to a boil over moderate heat.
Add the
vegetables and simmer until tender-crisp, about 3 minutes.
Stir in
the broth-cornstarch mixture, the yogurt, Parmesan, and herbs, and
simmer just until thick, 1 to 2 minutes.
Pour the sauce over cooked
pasta.
Season to taste with black pepper.

2 ea Cucumbers

1/2 c Onions, chopped

8 oz Yogurt

1 ts Dill

1/2 ts Salt

1/4 ts Dry mustard

1/4 ts Pepper, black

2 tb Vinegar, white

Coarsely chop cucumbers.
Combine cucumber and onion; set aside.
In small bowl, stir together yogurt, seasonings, and vinegar; beat
lightly with wire whisk until smooth.
Stir 1/2 cup yogurt dressing
into pasta mixture and toss well.
Cover and chill, stirring
occasionally.
May add 1 c cooked macaroni if desired.