Mrs. Angela's Recipe Book

Spaghetti and Meatballs

Ingredients

* 1 pound spaghetti
* Salt, for pasta water
*

Meatballs:

* 1 1/4 pounds ground sirloin
* 2 teaspoons Worcestershire sauce, eyeball it
* 1 egg, beaten
* 1/2 cup Italian bread crumbs, a couple of handfuls
* 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
* 2 cloves garlic, chopped
* Salt and pepper
*

Sauce:

* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1/2 teaspoon crushed red pepper flakes
* 4 cloves garlic, crushed or chopped
* 1 small onion, finely chopped
* 1 cup beef stock, available on soup aisle in market in small paper boxes
* 1 (28-ounce) can crushed tomatoes
* A handful chopped flat-leaf parsley
* 10 leaves fresh basil leaves, torn or thinly sliced
* Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
* Crusty bread or garlic bread, for passing at the table

Directions

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

Marsala Chicken-and-Mushroom Casserole

Ingredients:

* 2 tablespoons butter
* 10 ounces sliced mushrooms
* 1 1/2 tablespoons flour
* 1/2 cup marsala wine or white wine
* 1/2 cup heavy cream
* 2 tablespoons chopped flat-leaf parsley
* Salt and pepper
* 1 cup long-grain rice
* 2 packed cups coarsely chopped rotisserie chicken
* 2 tablespoons grated parmesan cheese

Directions:

1.

Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
2.

In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Chicken-Zucchini Alfredo

Ingredients

* Kosher salt
* 3 tablespoons extra-virgin olive oil
* 2 cloves garlic, minced
* 2 zucchini, thinly sliced into half-moons
* 4 4-ounce thin skinless, boneless chicken breasts
* Freshly ground pepper
* 12 ounces fettuccine (preferably whole wheat)
* 1 tablespoon all-purpose flour
* 1 cup cold low-fat milk (1%)
* 1/2 cup evaporated nonfat milk
* 3/4 cup freshly grated parmesan cheese
* 1/4 cup chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g

Almost-Famous Maple-Butter Blondies

Ingredients
For the Blondies:

* 10 tablespoons unsalted butter, at room temperature,
* plus more for the pan
* 1 cup walnut pieces
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 cups packed light brown sugar
* 3 large eggs
* 2 tablespoons vanilla extract
* 6 ounces white chocolate, cut into chunks
*

For the Topping:
nocoupons

* 1/3 cup maple syrup
* 6 tablespoons unsalted butter
* 1/4 cup heavy cream
* Vanilla ice cream, for serving
* 1/2 cup walnut pieces

Directions

Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.

Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.

Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.

Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.

Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.

Photograph by Kana Okada

Carrot-Pineapple Bundt Cake with Sour Cream Frosting

Ingredients:

* 1 cup flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon, plus more for sprinkling
* 1/4 teaspoon plus 1 pinch salt
* 1 cup packed light brown sugar
* 1/2 cup sour cream
* 1/4 cup vegetable oil
* 1 egg, at room temperature
* 1 teaspoon pure vanilla extract
* 1 cup loosely packed shredded carrots (about 2 medium)
* 1/2 cup chopped fresh or canned pineapple
* 1/2 cup chopped walnuts
* 1 cup confectioners’ sugar, sifted
* 3 tablespoons unsalted butter, softened

Finish off the cake with a sprinkling of spice—or finely chopped and drained pineapple.
Directions:

1.

Preheat the oven to 350° and lightly grease a 6-cup nonstick Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and 1/4 teaspoon salt.
2.

In a large bowl, whisk together the brown sugar, 1/4 cup sour cream, the oil, egg and vanilla until smooth. Stir in the carrots, pineapple and walnuts. Stir in the flour mixture until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Transfer to a rack to cool for 15 minutes, then invert onto the rack, remove the pan and let cool completely.
3.

Using a wooden spoon, beat the confectioners’ sugar and butter until smooth. Whisk in the remaining 1/4 cup sour cream and 1 pinch salt. Drizzle the frosting on top of the cake and sprinkle with cinnamon.

Eggplant Parm Bread Pizza

Ingredients

* 2 small, firm eggplants
* 1/4 cup extra virgin olive oil (EVOO), divided
* Salt and pepper
* 1 onion, finely chopped
* 2 large cloves garlic, finely chopped
* One can diced fire-roasted tomatoes (14.5 ounces)
* 1/3 cup basil leaves (a generous handful), torn
* 1 loaf ciabatta bread, split
* 1/2 cup freshly grated or shaved Parmigiano Reggiano cheese
* 8 slices smoked mozzarella cheese

Preparation

Pre-heat the oven to 450°F.

Halve the eggplants lengthwise and, using a small, sharp knife, score into small crosshatch cubes, being careful not to cut through the skins. Drizzle with 3 tablespoons EVOO and season with salt and pepper. Place cut side down on a baking sheet and roast for 20 minutes.

Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium heat. Add the onion and garlic and cook until softened, 6-7 minutes. Stir in the tomatoes and season with salt and pepper. Stir in the basil leaves until wilted. Keep warm over low heat.

Scoop out the eggplant flesh and spread it on the bread. Top with the tomato mixture, Parmigiano Reggiano and mozzarella. Place the bread pizzas on the baking sheet and toast in the oven until the cheese melts, about 5 minutes. Cut each loaf half into four pieces.

Ingredients
Quick Chicken with Gouda Gravy
* 4 baking potatoes, peeled and cut into 1-inch chunks
* Salt
* 1 head broccoli—cut into 1-inch florets, stalks peeled and cut into 1/2-inch cubes
* 4 skinless, boneless chicken breast halves (6 ounces each)
* 2 tablespoons fresh thyme or 1 teaspoon dried
* Pepper
* 2 tablespoons extra virgin olive oil (EVOO)
* 2 tablespoons butter
* 2 tablespoons flour
* 1/2 cup chicken broth
* 1 cup milk or half-and-half
* 1 cup shredded gouda cheese

Preparation

In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer for 10 minutes. Add the broccoli and cook for 8 minutes. Drain and return the vegetables to the saucepan.

While the vegetables are cooking, season the chicken with the thyme and salt and pepper. In a skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook for 6 minutes on each side.

In a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and 1/2 cup milk and cook until thickened, 2-3 minutes. Season with salt and pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from the heat.

Add the remaining 1/2 cup milk to the broccoli and potatoes and mash together; season with salt and pepper.

Cut the chicken on an angle into 1/2-inch-thick slices and place on plates. Top with the gouda gravy. Serve with the brocco-tatoes.

Rosemary Pork Tenderloin

*
Cook Time:

30 min
*
Level:

Easy
*
Yield:

6 servings

Close
Times:

Prep
15 min
Inactive Prep
1 hr 10 min
Cook
30 min
Total:
1 hr 55 min

* 1/3 cup Dijon mustard
* 2 tablespoons freshly ground black pepper
* 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
* 5 large garlic cloves, 2 cloves minced, 3 cloves smashed
* 2 pork tenderloins, about 1-pound each
* 4 slices maple bacon

Directions

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.

Preheat oven to 375 degrees F.

Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.

Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

Chicken and Dried Cherries

* 4 Servings
*
* Prep 10 min
*
* Cook 20 min

Ingredients:

* One 10-ounce box couscous
* 2 tablespoons flour
* 1 1/2 teaspoons curry powder
* Salt
* 3/4 pound skinless, boneless chicken thighs, cut into cubes
* 1 tablespoon plus 1 teaspoon extra-virgin olive oil
* 1 small onion, thinly sliced
* 2 ribs celery, sliced, plus chopped leaves for garnish
* 1/4 cup chopped dried cherries
* 1/3 cup evaporated milk

Directions:

1.

Prepare the couscous according to package instructions. Meanwhile, in a bowl, combine the flour, curry powder and 1/2 teaspoon salt. Add the chicken and toss to coat.
2.

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook, turning once, until browned and just cooked through, 5 minutes. Transfer the chicken to a plate.
3.

Add the remaining 1 teaspoon olive oil to the skillet and heat over medium-high heat. Add the onion and sliced celery and cook, stirring, for 3 minutes. Add the cherries and 1/2 cup water and bring to a boil. Stir in the evaporated milk and chicken along with any juices; season with salt. Serve over the couscous and top with the celery leaves.

Chicken Potpie Casserole

* 4 Servings
*
* Prep 25 min
*
* Bake 15 min

Ingredients:

* 2 tablespoons extra-virgin olive oil, plus more for brushing
* 1 small onion, finely chopped
* 2 stalks celery, halved lengthwise and cut into 1/4-inch pieces
* 1 large carrot, peeled, quartered lengthwise and cut into 1/4-inch pieces
* Salt and pepper
* One 8-ounce container sliced mushrooms
* 2 tablespoons flour
* 3/4 cup heavy cream
* 1 store-bought rotisserie chicken, meat torn into 1/2-inch pieces (about 4 cups)
* 2 tablespoons finely chopped flat-leaf parsley, plus more for sprinkling
* 1/2 cup grated parmesan cheese, plus 2 tablespoons for sprinkling
* Six to eight 1/2-inch-thick slices Italian bread

Directions:

1.

Arrange a rack in the lower third of the oven and preheat to 400°.
2.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion, celery, carrots, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until crisp-tender, about 5 minutes. Increase the heat to medium-high. Add the mushrooms and cook until tender, about 6 minutes. Sprinkle the flour on top; stir for 1 minute. Stir in the cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in the chicken, parsley and parmesan; season with salt and pepper.
3.

Transfer the chicken mixture to an 8-inch-by-10-inch baking dish. Trim the bread slices to fit on top of the chicken mixture in an even layer. Brush with olive oil and sprinkle parsley and the remaining parmesan on top. Bake until crispy, about 15 minutes.