Ten Minute Tasty Asparagus and Brown Rice

I made this with brown rice, but you could certainly substitute other grains. I suspect quinoa or millet would make nice substitutes (or even a short whole-grain pasta?). Seeking out the pre-cooked brown rice in the freezer section helps shave quite a lot of time in this recipe, but feel free to go from scratch with your favorite rice. Use two cans of chickpeas/garbanzo beans if you love them like I do - one can if you're only a general enthusiast.

• 3 tablespoons extra-virgin olive oil
• 1 or 2 14-ounce cans of chickpeas, drained
• 2 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1 bunch asparagus, cut into 1-inch segments
• 3 cups pre-cooked brown rice
• 1 cup almond slivers, toasted
• fine grain sea salt

Tahini Dressing

• 1 garlic clove, smashed and chopped
• 1/4 cup tahini
• zest of one lemon
• scant 1/4 cup freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons hot water
• scant 1/2 teaspoon fine grain sea salt

If you're using frozen rice (did I just say that?), heat it on its own in a pot or per package instructions.

Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely). Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.

Serves 4-6.

from 101 Cookbooks

Spicy Lamb Kofte

• 1 medium onion, chopped
• 3 cloves garlic
• 1 cup flat leaf parsley leaves
• 1 1/4 tsp aleppo pepper* or 1/2 tsp red pepper flakes
• 1 tsp ground allspice
• 1 tsp sea salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground cumin
• 2 lbs ground lamb

In a food processor, pulse the onion and garlic until finely chopped. Add the parsley, aleppo pepper, allspice, salt, cinnamon and cumin. Pulse until combined. Add the lamb and pulse just until well mixed.

Heat the oven to 350 degrees F. Divide the lamb mixture into 12 portions. Form each portion into a ball, then roll into a cigar shape. Place the sausages onto a baking sheet sprayed with non stick cooking spray.

Lamb Kofte can be grilled or broiled also. Skewer each sausage, then grill or broil 5-8 minutes, turning occasionally, until done.

Bake the kofte for 20 minutes, turn over, and cook another 10 minutes.

Serve your kofte with pita bread, hummus, chopped tomatoes and chopped onions. Rice pilaf is also a nice side dish with the kofte.

*Aleppo pepper is a mild, bright red pepper with a fruity, balanced flavor. Aleppo pepper can be found in Middle Eastern stores.

Weekend Apple Pancake

• 2 large or 3 medium apples, preferably Granny Smith
• 3 tablespoons white sugar
• 1 teaspoon cinnamon, fresh ground if possible
• 1/2 teaspoon ground ginger
• 1/3 cup butter
• 1/2 cup brown sugar
• 5 eggs
• 1 cup milk
• 3/4 cup flour
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon vanilla

Heat the oven to 400°F. Peel and slice the apples; you should have about 3 cups. Mix the fresh cinnamon, ginger and sugar in a small bowl and set aside.

In the oven, or over a burner, melt the butter in an 8x8" pan or a deep cast iron skillet, tilting to coat the bottom and sides with melted butter. Add the brown sugar to the butter in the bottom of pan. Spread the apples on top of the sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to start the apples cooking.

Beat the eggs until foamy with a whisk or eggbeater. Fold in the flour, salt, and sugar gradually while mixing. Add milk and vanilla and beat just until smooth. Let rest for a couple minutes.

Take the pan out of the oven and pour the batter over the apples. Sprinkle more cinnamon or cinnamon sugar on top if desired. Bake for about 20 more minutes or until center is set and sides are lightly browned. If the top browns before the center sets, tent with foil for the duration of the baking. The pancake will puff up dramatically but fall after you take it out of the oven.

Serve with powdered sugar or more cinnamon sugar.

serves 3-4

From Apartment Therapy

Pinto Bean and Zucchini Hummus

• 1 cup dried pinto beans
• 5 or 6 sun-dried tomatoes
• 4 or 5 whole dried red chilies
• 1 small zucchini, chopped
• 3 cloves garlic, crushed
• 1/4 cup tahini
• 2 tablespoons whole fat yogurt
• juice from one lemon
• 3 tablespoons olive oil
• 1 teaspoon sea salt

Rinse the pinto beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain the beans and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft. Drain.

Meanwhile, cover the sun-dried tomatoes and dried red chilies with hot water in a small bowl and soak for 20 minutes. Drain.

Combine the sun-dried tomatoes, chilies, zucchini, garlic, tahini, yogurt and lemon juice in a small bowl. In a food processor, blend with the beans, olive oil and salt until smooth. If necessary, process the mixture in batches. Serve with flatbreads, pitas, crackers or vegetables.

Makes approximately 3 cups of hummus.

from Lisa's Kitchen: Vegetarian Recipes

NOTES: Tried 1/10: meh

Orange Syrup

• 1 cup sugar
• 2 teaspoons grated orange rind
• 1/2 cup orange juice
• 1 tablespoon lemon juice
• 1 tablespoon corn syrup
• 1/2 teaspoon vanilla extract
• 2 tablespoons orange liqueur (optional)

Combine first 6 ingredients and, if desired, orange liqueur in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, 5 minutes or until sugar dissolves.

Top fat-free yogurt with orange segments and Mixed Fruit Granola; drizzle with syrup.

From Southern Living

Gingerbread Waffles

• 3/4 cups all-purpose flour
• 3/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoons ground cinnamon
• 1 teaspoons ground ginger
• 1/4 teaspoon freshly grated nutmeg, eyeball it
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup packed dark brown sugar
• 1/2 cup canned pumpkin puree
• 2 tablespoons applesauce
• 2/3 cups milk
• 2 tablespoons melted butter, plus some to butter the iron
• Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 3 waffles. Serve with toppings of choice.

Adapted from Rachael Ray

French Potato Salad

If fresh chervil isn't available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of minced tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallot and herbs.

• 2 pounds (about 6 medium or 18 small) red potatoes, scrubbed and cut into 1/4-inch-thick slices
• 2 tablespoons salt
• 1 medium garlic clove, peeled and threaded on a skewer
• 1 1/2 tablespoons champagne vinegar or white wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 1 small shallot, minced (about 2 tablespoons)
• 1 tablespoon minced fresh chervil leaves
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced fresh chives
• 1 teaspoon minced fresh tarragon leaves

1. Place the potatoes, 6 cups cold water, and the salt in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium. Lower the skewered garlic into the simmering water and blanch, about 45 seconds. Immediately run the garlic under cold tap water to stop the cooking process; remove the garlic from the skewer and set aside. Simmer the potatoes, uncovered, until tender but still firm (a thin-bladed paring knife can be slipped into and out of the center of a potato slice with no resistance), about 5 minutes. Drain the potatoes, reserving 1/4 cup cooking water. Arrange the hot potatoes close together in a single layer on a rimmed baking sheet.

2. Press the garlic through a garlic press or mince by hand. Whisk the garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper together in a small bowl until combined. Drizzle the dressing evenly over the warm potato slices; let stand 10 minutes.

3. Meanwhile, toss the shallot and herbs gently together in a small bowl. Transfer the potatoes to a large serving bowl. Add the shallot-herb mixture and mix lightly with a rubber spatula to combine. Serve immediately.

Serves 4 to 6

Grilled Pork Chops

• 4 garlic cloves, minced
• 3 tablespoons vegetable oil, plus more for grates
• 2 tablespoons light-brown sugar
• 2 tablespoons coarse salt
• 2 teaspoons paprika
• 1/2 teaspoon ground pepper
• 1/2 teaspoon cayenne pepper
• 4 bone-in pork loin chops (3 pounds total)

In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to 3).

Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 5 minutes per side for medium. Let rest 5 minutes before serving.

Makes 4 servings

from Everyday Food

My Very Favorite Asparagus Vinaigrette

I can think of no more superlative recommendation for this recipe than its title. I’m happy eating it every day of asparagus season, at almost any time of the day or night.

Yield: Makes 6 to 8 servings

• 1 tablespoon balsamic vinegar
• 1½ tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small clove garlic, finely minced
• ½ cup fruity olive oil
• 1 plum tomato, seeded and diced
• Salt and freshly ground black pepper to taste
• 2 pounds medium asparagus, trimmed and bottom portion of stalks peeled
• 1/3 cup freshly grated Parmesan cheese

1. For the vinaigrette, whisk the vinegar, lemon juice, and mustard together in a small bowl. Add the garlic. Gradually whisk in the olive oil, then stir in the diced tomato. Season to taste with salt and pepper. Let mellow at room temperature at least 30 minutes.

2. Blanch, steam, or microwave the asparagus just until crisp-tender, 3 to 5 minutes. Drain. Arrange the hot asparagus on a serving platter and pour the vinaigrette over all. Sprinkle with the Parmesan cheese. Let sit at least 10 minutes before serving. The asparagus may be served warm or at room temperature. I often make it about 30 minutes ahead of serving and let it sit while I attend to the rest of my meal.

yummy celeriac, apple & fennel bake

• 1 large celeriac, sliced
• 1 fennel bulb, sliced
• 1 apple (sharp variety such as Granny Smith), sliced
• 180ml whipping or double cream
• salt
• freshly ground black pepper
• 125g grated cheese (optional)

Serves: 4

1. Preheat oven to 190C/Gas mark 5 and steam the celeriac and fennel for 5 minutes to soften slightly.

2. Put a layer of celeriac into a buttered gratin dish and season. Then layer the apple slices over the top and sprinkle with salt. Next, spread a layer of fennel on top of the apple.

3. Repeat step 2 with the remaining celeriac, apple and fennel. Season and pour the cream over the bake.

4. Bake for about 35 minutes until soft. If adding cheese, finish the bake off under the grill until the cheese bubbles.

Recipe by Amy Brooks, a box customer from Reading. This 'yummy' bake was the winning recipe of our 2009 recipe competition held at the Field Kitchen in Devon.

Spinach and Sweet Potato Salad with Warm Bacon Dressing

• 2 large sweet potatoes, peeled and cut into bite-size pieces
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• 2 thick slices of bacon
• 1 small red onion, halved and thinly sliced
• 1 tablespoon peeled, minced fresh ginger (optional)
• 1 teaspoon ground cumin
• one orange: half juiced, half sliced
• 8 ounces fresh spinach leaves

1. Heat the oven to 400°F. Put the sweet potatoes on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with salt and pepper, and toss to coat. Roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep them on the pan until ready to use.

2. While the potatoes cook, put the bacon in a nonreactive skillet and turn the heat to medium. Cook, turning once or twice, until crisp. Drain on paper towels and pour off the fat, leaving any darkened bits behind in the pan. Put back on medium heat, and add the remaining oil to the pan. When it's hot, add the onion, and ginger to the pan. Cook, stirring once or twice, until no longer raw, then stir in the cumin and the reserved bacon. Stir in the orange juice and turn off the heat. (The recipe can be made up to an hour or so ahead to this point. Gently warm the dressing again before proceeding.)

3. Put the spinach and orange slices in a bowl large enough to comfortably toss the salad quickly. Add the sweet potatoes and the warm dressing and toss to combine. Taste and adjust seasoning, and serve.

- serves 4 -

Adapted from Food Matters: A Guide to Conscious Eating by Mark Bittman.

Hangover Soup

• 2 large heads garlic
• 6 cups chicken stock
• 3 whole cloves
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 3 sprigs parsley
• pepper, to taste
• 2 cups tomato juice
• 3/4 cup uncooked orzo pasta or alphabet pasta or other small shell pasta
• 3 egg yolks
• 6-8 whole wheat bread croutes
• 4-6 ounces sharp cheddar cheese or monterey jack cheese, shredded
• finely minced fresh parsley or cilantro, for garnish
• 1 ripe avocado, pitted, peeled and sliced, for garnish (optional)

In a large stock soup pot combine the garlic, stock, cloves, sage thyme, and parsley. Bring to a boil, lower the heat to medium-low, and let simmer gently, uncovered for 45 to 60 minutes. Strain the soup, pressing down the solids with the back of a wooden spoon to extract most of the garlic from the peels. Scrape garlic purée from the underside of the strainer into the broth. Discard the garlic peels and the spent herbs.

Add the tomato or V8 juice to the strained soup and bring it to a boil. Drop in the pasta and let it cook until done – 5 minutes for alphabets and 8-10 minutes for the larger shapes.

Meanwhile beat the egg yolks in a small bowl.

Put a croûte in each soup bowl and top with a handful of grated cheese.

When the pasta is done, ladle out a little of the hot soup into the beaten egg yolks. Whisk together, and then whisk this mixture into the soup pot. The soup should thicken almost immediately. Remove the pot from the heat, and ladle the soup over the cheese-covered croûtes. Garnish each serving with a sprinkle of parsley and/or cilantro, and top with a few slices of ripe avocado. Enjoy!

Yield: 6 servings

from Soup & Bread by Crescent Dragonwagon

Shrimp Scampi

• 1 1/2 pound jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 4 teaspoons minced garlic
• 1/2 cup dry white vermouth
• 2 tablespoon freshly squeezed lemon juice
• 4 teaspoons finely chopped flat-leaf parsley leaves
• 1/2 teaspoon grated lemon zest
• Pasta, to serve

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.

Yield: 4 servings

Adapted from the Food Network

Fesenjen Chicken (Chicken with Walnuts and Pomegranate)

• 2 lbs of chicken thighs (about 8), skin and excess fat removed (I bought them boneless and skinless and they were fine. )
• 3 cups of walnuts
• 1 bay leaf
• 1/2 cup of sugar
• 1/3 cup of pomegranate molasses (I used about half of this)
• 1/2 cup fresh pomegranate seeds or dried barberries, for garnish

Put chicken thighs in 4-Quart Slow Cooker.

In a large skillet, toast the walnuts over medium-high heat, stirring constantly for 3 minutes. Transfer the walnuts to a food processor and finely chop them. Add the walnuts and bay leaf to the cookers. Pour in 1 2/3 cups water (I used chicken stock to compensate for the lack of bones) and cook, covered, on the low setting for 3 to 4 hours.

Using tongs, remove the chicken thighs to a board and put the meat off the bone in large chunks. Set aside.

Turn the cooker to the high setting. Stir the sugar and pomegranate molasses into the sauce and cook, uncovered, for 1 hour until the sauce is thickened. Return chicken to slow cooker and cook until heated through. (You can speed this up and get a thicker sauce by pouring the slow cooker juices, molasses and sugar into a large saucepan, bringing it all to a boil over high heat, boiling it for 25 minutes, then adding the chicken to heat through.) Discard the bay leaf. Serve hot, sprinkled with pomegranate seeds.

Serves 4, Or 2 Big Eaters

Adapted from Secrets of Slow Cooking

Easier Chicken and Dumplings

STEW

• 2 1/2 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breast
• 2 1/2 tablespoons unsalted butter
• 2 carrots, peeled and sliced 1/4 inch thick
• 1 small onion, chopped fine
• 1/2 teaspoon salt
• 2 cloves garlic, pressed (about 1/2 tablespoon)
• 3 tablespoons flour
• 3/8 cup dry sherry
• 1/6 cup heavy cream
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon black pepper
• 4 ounces frozen peas (about 3/4 cup)
• 2 tablespoon minced parsley

DUMPLINGS

• 1 cup flour
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 2/3 cup heavy cream

1. FOR THE STEW: Bring broth to a simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate and tent loosely with foil. Transfer broth to a large bowl.

2. Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaf, and pepper, and bring to a boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes.

3. FOR THE DUMPLINGS: Stir flour, baking powder, and salt together in a large bowl. Stir in cream until incorporated (dough will be very thick and shaggy).

4. TO FINISH: Discard bay leaf and return stew to a rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and half the parsley. Shape dumplings by dividing into 9 equal pieces and rolling each into a ball. Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.

serves 3 to 4

adapted from Cook's Illustrated

Winter Vegetable Soup

• 4 slices bacon in 1-inch piece
• 4 tb unsalted butter
• 2 c diced leeks
• 1 1/2 c diced onions
• 1 c diced celery
• 1 1/2 ts dried tarragon
• 1/2 ts dried thyme
• Salt and pepper to taste
• 5 c chicken stock (homemade preferred)
• 2 1/2 c diced potatoes
• 1 lb rinsed spinach 1/8 inch slivers
• 1 1/2 c sliced carrots*
• 1 1/2 c shredded cabbage*

1. In large soup pot, cook bacon till fat is rendered (5 min), remove & discard.

2. Add butter, then leeks, onion and celery. Cook over low heat till wilted (15 min). Season with tarragon, thyme salt & pepper. Stir well.

3. Add stock, potatoes & carrots. Simmer till tender but not mushy (15 min).

4. add half the spinach and the cabbage, simmer 1 minute.

5. Remove from heat. Puree half the soup in a food processor or blender & return to pot.

6. Simmer over low heat and add the remaining spinach and the cream. Heat well but don't boil. Adjust seasoning and serve.

Serving Size : 6

Recipe found in “The New Basics” cookbook Lulins/Rossi *ingredients added by me! Mark in NJ

Wheat Berry, Lentil, and Kielbasa Salad

I improvised this one. I liked it warm for dinner, but should work well at room temp for lunch. The orange flavor from the infused olive oil was especially nice. Next time try adding sections of orange for serving. Was not a hit with husband or toddler.

• 1 cup cooked green lentils
• 2 cups cooked wheat berries
• 1 small red onion, chopped
• 3 medium carrots, peeled and chopped
• 1/2 bag baby spinach, chopped
• olive oil
• light or turkey kielbasa
• orange olive oil
• white balsamic vinegar
• feta cheese

Cook onion and carrots in olive oil until softened. Add spinach and stir until wilted. Add cooked lentils wheat berries to warm. Meanwhile, in a separate pan, cook kielbasa until browned and warmed through. Combine all ingredients and dress with orange olive oil and vinegar. Sprinkle feta cheese on for serving, if desired.

[To cook lentils: Place in slow cooker with water to cover by 1 inch. Cook on high setting for 2 hours. Drain and season to taste with salt.

To cook wheat berries: Place in slow cooker with water (1:4 ratio). Cook on high setting for 4 hours. Drain and season to taste with salt.]

Cowboy Christmas Breakfast

Sausage, egg, scallion, and cheese are layered over garlicky "Texas toast" in the heartiest take on savory bread pudding we've ever come across — just the sight of it could stir a cowboy-size appetite. This stick-to-your-ribs breakfast for a crowd can be completely assembled the night before.

• 1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
• 1 (1-lb) package bulk breakfast sausage (not links)
• 1 (15-inch-long) loaf Italian bread (about 4 inches wide)
• 1 garlic clove, chopped
• 2 dozen large eggs
• 1 cup whole milk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large bunch scallions
• 1/4 lb sharp Cheddar, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of bread into 1-inch-thick slices and reserve remaining half for another use. Pulse butter (1/2 stick) and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, tightly covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and custard is set in center, about 20 minutes more. Transfer baking dish to a rack and let stand 10 minutes. Cut into 12 squares and serve immediately.

Cooks' note: Dish can be assembled (but not baked) 12 hours ahead and chilled, tightly covered with buttered foil. Bake as directed above.

Makes 12 servings (or 8 for cowboys)

Active time: 30 min, total time: 1 1/2 hr

From Epicurious

Sausage, Spinach and Cheese-Stuffed Shells

• 12-ounce box jumbo pasta shells
• 1 tablespoon olive oil
• 1 cup finely chopped yellow onions
• 1 pound hot or sweet Italian sausage, casings removed
• 1 tablespoon minced garlic
• 1 large egg
• 16-ounce container part-skim ricotta cheese
• 10-ounce box chopped frozen spinach, thawed and squeezed dry
• 1 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/4 cup unseasoned bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 32-ounce jar pasta sauce (4 cups)

If serving immediately, heat the oven to 375 degrees.

Bring a large stockpot of salted water to a boil. Cook the pasta shells according to package directions. Drain and rinse under cold water. Set aside.

In a large skillet over medium-high, heat the oil. Add the onions and sauté until softened, about 5 minutes. Add the sausage and cook, breaking it up with a spoon, until no traces of pink remain, about 5 minutes.

Add the garlic and cook for another minute. Remove the skillet from the heat and set aside to cool.

In a large bowl lightly beat the egg. Add the ricotta, spinach, 1/2 cup of the Parmesan cheese, dried basil, bread crumbs, salt, pepper and the reserved sausage mixture.

Spread 1/2 cup of the pasta sauce over the bottom of each of two 9-inch-by-13-inch or similarly sized shallow baking dishes. Fill each of the reserved shells with the sausage and ricotta filling.

Arrange half of the shells in each of the baking dishes, then spread half of the remaining pasta sauce over each dish of shells. Cover the pans with foil and bake for 30 minutes, or until hot and bubbling.

Uncover and sprinkle each dish with 1/4 cup of the remaining Parmesan cheese. Bake for another 10 minutes.

Alternatively, one or both baking dishes can be frozen for up to 4 months. The dishes should be covered tightly with foil and plastic wrap before freezing. When ready to serve, heat the oven to 375 degrees. Remove the plastic wrap (leaving the foil) and bake directly from the freezer for 1 hour, or until hot and bubbling. Uncover and sprinkle each dish with 1/4 cup of Parmesan cheese. Bake for another 10 minutes.

From and tested by the Associated Press. 523 calories (40% from fat), 23 grams fat (8 grams sat. fat), 54 grams carbohydrates, 27 grams protein, 1,562 mg sodium, 69 mg cholesterol, 383 mg calcium, 6 grams fiber.

Serves: 8 / Preparation time: 40 minutes / Total time: 1 hour, 20 minutes

Herbed Cream Cheese

• 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh basil
• 2 tsp. chopped fresh chives
• 1 clove garlic, minced

MIX all ingredients except crackers; cover.

REFRIGERATE at least 1 hour.