Baked Ravioli

From the kitchen of One Perfect Bite...This simple preparation is a godsend for busy cooks who feed teenage athletes or youth groups. It is almost effortless to make and it always pleases its target audience who are generally more hungry than discerning. This is a can't fail recipe, much like a lasagna, but with a looser appearance. The recipe relies heavily on prepacked ingredients that make it possible to have a pan of baked ravioli on the table in a little over 30 minutes. You can add a bit more flavor to the casserole by using ravioli that is stuffed with something other than plain cheese. I favor the cheese and spinach combination that is usually available in supermarkets in my area. I also use Romano rather than Parmesan cheese. I think Romano is more assertive and it is an easy way to boost flavor in this type of casserole. This is not a dish that will have universal appeal, but if you are very busy and have to feed a group of kids, this is the way to go. Here is how this version of baked ravioli is made.

Table for Two - Hamburger Noodle Bake

From the kitchen of One Perfect Bite...This simple casserole is perfect for two hungry people, especially if they have healthy appetites. The Silver Fox and I spent most of the day doing a final clean-up of the hillside before our scheduled move at the end of the month. If anything else falls from the trees, we're going to consider it an act of God and let the new owners address the issue. Working on the hillside is hard work and we were really hungry when we called it a day. This casserole, which comes courtesy of Taste of Home magazine, came to mind because it is filling and easy to make and, more importantly, right-sized for two people. I'm posting the recipe as it first appeared in the magazine, but feel free to season the casserole to suit your own taste. Obviously, the type of cheese and its quantity is also up to you. I usually add a healthy quantity of freshly cracked pepper to the dish and I omit the sugar because I find it oddly out of place in this casserole. If you are looking for recipes designed to feed a couple, I think you might want to add this one to your collection. Here is how this simple dish is made. 

Frugal Foodie Friday - Slow Cooker Southwestern Chicken Spaghetti

From the kitchen of One Perfect Bite...While this inexpensive casserole was not developed for peckish eaters, if you are feeding a gang or have teenagers at your table, you might want to give this simple recipe a try. You will need a blender and slow cooker to prepare this nearly effortless casserole. The recipe comes from Good Housekeeping magazine, and while it calls for chicken breasts, I actually prefer to use boneless thighs to make this dish. The chipotle chiles give the casserole some heat, but much of it is absorbed by the spaghetti as it cooks, so all but the very young will enjoy it. It is important not to over cook the thin spaghetti. Buy the product actually labeled thin spaghetti to assure proper cooking of the pasta. Avoid capellini at all costs if you decide to make this casserole. It will turn to mush and you will not speak or think kindly of me. If you are looking for an effortless and inexpensive family meal,  this Frugal Foodie Friday recipe has you name on it. Here is how the casserole is made.

Remains of the Day - Turkey, Mushroom and Noodle Casserole

From the kitchen of One Perfect Bite...I probably should buy smaller turkeys. While we are not traditional turkey lovers, my gang so loves the leftovers that are crafted from turkey remains, that I dare not bring anything less than an 18 to 20 pound bird into the house. I try, as best I can, to vary the dishes I make from leftover turkey, so each year I deliberately add a few new entrees to my permanent rotation. I gave this turkey casserole a trial run tonight, and my taster extraordinaire has given it his much coveted "Spousal Seal of Approval" That means it is good enough to share with you and will again appear on my table. The Silver Fox has been busy of late and he can now add dictation,  data entry and all-around good-nature to his skill set. He has made it possible for me to continue sharing recipes and chatter with you and despite my pirate patch and restricted activities, I am getting better, much better. Hopefully, next week I'll be back in fighting form and once again able to read and comment at will, at least until the next transplant is done. I know you will love this casserole. It is rich and creamy and it is a wonderful way to dispose of those last handfuls of turkey. I can't help but think it would be a marvelous dish to tote a church supper or pot luck and if you have a large family they'll be on clouds nine from first to last bite. If yours is a group of two or four, make two smaller casseroles and freeze one of them for later use. I really hope you'll give this casserole a try. You won't be sorry. Promise! Here is how it's made.

Turkey Noodle Casserole...from the kitchen of One Perfect Bite Courtesy of Fine Cooking magazine

Ingredients:
4 tablespoons unsalted butter; more for the baking dish
Kosher salt
3/4 cup coarse dry breadcrumbs
2 tablespoons extra-virgin olive oil, divided use
1 tablespoon freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh sage
Freshly ground black pepper
1 pound assorted fresh mushrooms, cleaned and sliced 1/8 to 1/4 inch thick
3 tablespoons minced shallots
2 medium cloves garlic, minced
1/2 cup all-purpose flour
6 cups low-fat milk
3-1/2 ounces (1-1/2 cups) grated sharp white Cheddar
3 tablespoons finely chopped fresh flat-leaf parsley
8 ounces pappardelle pasta or wide egg noodles
3 cups shredded or diced roast turkey

Directions:
1) Position a rack in the center of oven and preheat oven to 350 degrees F. Butter a 3-quart baking dish. Bring a large pot of well-salted water to a boil over high heat.
2) Mix breadcrumbs, 1 tablespoon olive oil, Parmigiano, and sage in a small bowl. Season to taste with salt and pepper. Set aside.
3) Heat a large (12-inch) skillet over medium heat. Add remaining 1 tablespoon olive oil to pan and then add e mushrooms. Cook, stirring frequently, until softened and golden on edges, about 10 minutes. Reduce heat to medium low and add shallots and garlic. Cook, stirring until softened, about 2 minutes. Season to taste with salt and pepper and set aside.
4) Melt butter in a 4-quart saucepan over medium heat. Add flour and whisk constantly until it colors slightly, about 2 to 3 minutes. Remove pan from heat and gradually whisk in enough milk to form a thick, smooth paste. Set pan back over heat and whisk in remaining milk in a steady stream. Add 1 teaspoon salt. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium low and simmer for 3 minutes, whisking constantly. Turn off the heat and stir in Cheddar and parsley. Season to taste with more salt and pepper. Set aside.
5) Cook pasta in boiling water until al dente, about 1 minute less than package timing. Drain and spread pasta in an even layer on bottom of prepared baking dish. Sprinkle turkey and mushrooms over pasta. Pour sauce on top and use a fork to distribute it evenly.
6) Sprinkle breadcrumbs over entire casserole. Set on a baking sheet to catch drips and bake until golden-brown and bubbling, about 50 to 60 minutes. Let rest 20 to 30 minutes before serving. Yield: 6 to 8 servings.

      

                                                    Older Posts

                  One Year Ago Today:                                                     Two Years Ago Today:

         Leftover Turkey Sweet Chile Sloppy Joes                          Pumpkin-Apple Streusel Coffee Cake
                  

               Three Years Ago Today:                                                     Four Years Ago Today: 

                          Kheer                                                                         Butterscotch Pudding

Creamy Chicken and Broccoli Casserole

My Thought for the Day can be found, here. If you like it, please let us know with an official  thumbs up.

From the kitchen of One Perfect Bite...This is a nice recipe to have on hand when you are short of time and have a hungry crew waiting to be fed. I found the recipe in Family Circle magazine and make it once or twice a year. It is not a recipe that will make or break your reputation as a cook, but it is simple and satisfying and children love its creaminess. The casserole can be on the table in about 30 minutes from start to finish. While the dish is moist and creamy, there is not a lot of sauce, so you'll probably want to serve it with a side of rice rather than noodles. I like to keep a handful of recipes like this on hand, specifically for busy days. I hope you'll file this recipe for busy days of your own. Here's how this very simple casserole is made.

Creamy Chicken and Broccoli Casserole...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 large onion, chopped
4 cups broccoli florets
1 can (14.5 ounces) petite diced tomatoes, drained
1/4 cup reduced-fat scallion and chive cream cheese (such as Philadelphia)
1 tablespoon + 1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon flour
1/2 teaspoon dried thyme

Directions:
1) Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook for 4 minutes or until browned. Remove chicken from skillet.
2) Reduce heat to medium and add 1 teaspoon oil, onion and 1/4 teaspoon each salt and pepper to skillet and cook for 5 minutes or until softened. Add flour to skillet and cook 1 minute, stirring. Add broccoli, thyme and 1/2 cup water to skillet. Cover and cook for 4 minutes or until broccoli is crisp-tender.
3) Remove cover and add chicken, remaining 1/4 teaspoon salt, tomatoes and cream cheese to pan. Stir until well blended. Yield: 4 servings.












One Year Ago Today: Strawberry and Lemon Crush


















Two Years Ago Today: Stuffed Anaheim Peppers and Homemade Enchilada Sauce














Three Years Ago Today: Spoonbread with Leeks and Gruyere Cheese

















Four Years Ago Today: Cotes de Porc A L'Auvergnate - Braised Porkwith Cabbage and Cream

Frugal Foodie Friday - Tuna Casserole

From the kitchen of One Perfect Bite...Tuna casserole was a dish that made a weekly appearance on my mother's table. It was never a favorite of mine and shortly after I was married it was laid to rest. It remained completely off my radar until the SNAP challenge set me to thinking about low cost family meals. The challenge also set me to thinking about ways the old classic could be improved and made more appealing. Around that time Grace Parisi featured a recipe for a tuna cazuela in Food and Wine magazine. While her casserole sounded delicious, the ingredients she to used make it were too expensive for those on a limited food budget. I decided to adapt the recipe, using less costly ingredients that would make it possible for more people to enjoy the casserole. This is an extremely easy dish to make and you can have it on the table in a bit more than 30 minutes. To avoid a pasty white sauce, I simmer it for about 10 minutes to make sure the flour cooks and the flavors have a chance to blend. The sauce will appear thin to you, but rest assured, the macaroni will absorb it most of it as it cooks. This makes a nice meatless meal, and with Lent upon us, I thought some of you might like to give this dish a try. Here is how it is made.

Tuna Casserole...from the kitchen of One Perfect Bite inspired by Grace Parisi and Food and Wine magazine

Ingredients:
8 ounces elbow macaroni
4 tablespoons olive oil or butter, divided use
1 cup finely chopped onion
2 tablespoons all-purpose flour
3 cups whole milk
1-1/2 cups frozen peas, thawed
2 large roasted bell peppers, sliced
1/2 teaspoon smoked paprika
1 cup grated Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 (6-ounce can)solid white tuna in oil, drained and flaked
Salt
Freshly ground pepper
1/2 cup coarsely grated bread crumbs, toasted

Directions:
1) Preheat oven to 450 degrees F. Cook elbow macaroni in a large pot of boiling salted water until al dente. Drain.
2) While pasta cooks, heat 3 tablespoons olive oil in a large saucepan. Add onion and cook over high heat, stirring, until softened, about 3 minutes. Add flour and cook, stirring, for 1 minute. Add milk and bring to a boil. Cook sauce over moderate heat, stirring occasionally, until thickened, about 10 minutes. Stir in Jack cheese and smoked paprika.
3) Add elbow macaroni, peas, sliced peppers, Parmigiano cheese and tuna and season with salt and pepper. Transfer mixture to a large baking dish or 4 individual gratin dishes.
4) Toss toasted bread crumbs with remaining remaining tablespoon of olive oil. Sprinkle crumbs over casserole. Place casserole in oven and bake until bubbling, about 10 to 15 minutes. Serve right away.
Yield: 4 to 5 servings.








One Year Ago Today: Panfried Catfish with Garlic and Lemon Butter














Two Years Ago Today: Giant Lemon Sugar Cookies


















Three Years Ago Today: Shrove Tuesday Buns

Savory Corn Crumble with Butternut Squash, Spinach and Feta

From the kitchen of One Perfect Bite...The stars must have been aligned. The butternut squash I'd purchased for the holiday was never used and still sitting in the vegetable bin of my refrigerator. Rather than repeat the same ol' same ol', I went searching for something new and found Ivy Liacopoulou's recipe, Savory Corn Crumble with Butternut Squash, Spinach and Feta, on her blog Kopiaste...to Greek Hospitality. Those of you who enjoy the food of Greece and Cyprus should visit her blogs and browse through her cookbooks. I have good reason to suspect you won't be disappointed. I never have been. This recipe combines savory fall ingredients and tops them with a crumble that you will love. The dish is gluten free and it makes a vegetarian meal that's perfect for Meatless Monday or toting to holiday gatherings. If you like the gutsy flavors of the Mediterranean I think you will really enjoy this casserole. Here's how Ivy makes this savory meal.

This sponsorship is brought to you by GLAM Media who we have partnered with for this promotion.

Savory Corn Crumble with Butternut Squash, Spinach and Feta, recipe by Ivy Liacopoulou of Kopiaste…to Greek Hospitality

Preparation time: 30 minutes
Baking time: 1 hour
Serves: 1 baking dish (about 12 pieces)
Ingredients:
Filling:

• 2 lbs butternut Squash, grated
• 1 lbs spinach, squeezed
• ½ cup olive oil
• 2 eggs
• 1 lbs feta, crumbled
• ½ cup parsley, finely chopped
• ½ cup fennel fronds, finely chopped
• Salt (with caution) and freshly grated black pepper
• A pinch of cumin

Crumble:

• 1.5 lbs corn meal
• 1 cup extra virgin olive oil
• 200 ml Greek yogurt 2%
• 4 eggs
• 1 tbsp salt

Additional ingredients:

• 3 tbsp margarine divided (to grease the baking tin and to add on top)

Directions:

1. Grate the pumpkin and mix all the filling ingredients.
2. In a large bowl add the crumble ingredients and mix using your hand until the ingredients are well blended to form the crumble. If you still see corn meal, add more olive oil, if necessary.
3. Grease a 35 x 25 cm baking tin with 2 tbsp margarine. Add half of the crumble on the baking tin.
4. Add the filling on top and sprinkle the remaining crumble on top of the filling.
5. Add the remaining margarine in small pieces scattered all over the baking tin.
6. Preheat oven to 180o C / 350o F and bake for about 1 hour or until the crumble is golden on top.

Serve as a main dish, a side dish or a snack.

Smoky Chicken and Potato Casserole

From the kitchen of One Perfect Bite...This is the first quiet day I've had this month. Between visitors and a PAC commitment, time has been hard to come by, and I am woefully behind in my reading and correspondence. Hopefully, I'll be caught up and back on schedule by this weekend, so please bear with me for another day or so. I rarely feature recipes from magazines that are still on newsstands, but I made several exceptions this month. A handful of dishes caught my eye and I wanted to try them while we had visitors here. Tonight's casserole, which appears in the September issue of Family Circle Magazine, was well received and I thought it was worth sharing, especially with those of you who are actively seeking new recipes to try for your families. The main components of this dish pair well together, but, make no bones about it, the star of the casserole is the smoked paprika. If you are a fan of its robust flavor you'll really enjoy this meal, though it will be a hard sell to younger children. Information regarding smoked paprika can be found, here. The casserole can be assembled in about 15 minutes and on the table in less than an hour. If you follow the instructions, this is a foolproof meal. That makes it a perfect choice for a busy weeknight dinner. I enjoyed this and will be making it again because it is so easy to do. Here's the recipe.

Smoky Chicken and Potato Casserole...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
1-1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1-1/2 pounds baking potatoes, unpeeled, cut into 1/2-inch pieces
1 sweet onion, cut into 8 wedges
1 green pepper, cored, seeded and cut into 1/2-inch strips
4 cloves garlic, sliced
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges, plus more for serving (optional)
1/2 cup parsley, chopped

Directions:
1) Heat oven to 450 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2) Add chicken, potatoes, onion, green pepper and garlic. Toss with olive oil and season with paprika, salt and pepper. Squeeze lemon wedges over top and scatter wedges over casserole.
3) Bake, uncovered, for 30 minutes or until chicken reaches 160 degrees . Stir once after 20 minutes.
4) Scatter parsley over top. Serve with additional lemon, if desired. Yield: 4 servings.

One Year Ago Today: Scandinavian-Style Cucumber Pickle

Two Years Ago Today: Chapatis and Pooris

Southwestern Soft Taco Casserole

Our grandsons...a happy band of brothers.

From the kitchen of One Perfect Bite...I am back home and ready, really ready, to take up whisk and spoon and create again in my own familiar and well-equipped kitchen. The break from routine and repetition was really needed and the time spent with family was simply priceless. As you can see, our grandsons are growing like over-fertilized weeds and our time with them, while short, is treasured. On reflection, I, too, am often tempted to say to the passing moment, "Stay, thou art so fair." Instead, I worked my way through blog related email tonight and hope to catch up with your comments and questions tomorrow morning. Thanks so much for your patience and continued support in my absence. The posts for the remainder of this week will be simple, but scrumptious, vacation fare. Next week, at the request of the Silver Fox, who, at the moment, is up to his ears in pasta and ground beef, I'll be featuring dishes from France and the Mediterranean. They are not at all toney, but I know you'll enjoy them.

The recipe I'm featuring tonight is one my younger daughter prepared for us while we were in New Hampshire. It is fast, easy and delicious and, better still, quantities can be doubled or tripled when you have a gang to feed. It can be made well in advance of serving and it also freezes well, freeing you for other chores or time with family and friends. Her version of the recipe uses just 7 ingredients, and, while it varies slightly, I think the recipe first appeared in Taste of Home magazine with a slightly expanded ingredient list. Optional ingredients in the recipe below are highlighted in red. If you have not yet sampled this casserole, I hope you'll give it a try. Here's the recipe.






Southwestern Soft Taco Casserole...from the kitchen of One Perfect Bite courtesy of Melissa Mabe and Taste of Home magazine

Ingredients:
1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) Mexican diced tomatoes, undrained
1 can (15 ounces) corn, drained
6 flour tortillas (8 inches), cut in half
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend

Directions:
1) Preheat oven to 350 degrees F.
2) In a large skillet, cook beef, and, if using, green pepper and onion, over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans, tomatoes and corn. Simmer, uncovered, for 10 minutes.
3) Place four tortilla halves in bottom of a greased 13 x 9-in. baking dish. If using, spread tortillas with half of refried beans. Then spread with half of beef mixture and sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
4) Cover and bake for 25-30 minutes, or until heated through and cheese is melted. Yield: 9 servings.

One Year Ago Today: Orange and Rhubarb Bread

Two Years Ago Today: Blueberry Buckle

Chicken Spaghetti

From the kitchen of One Perfect Bite...This casserole is the lazy cooks answer to Chicken Tetrazzini. As you glance through the recipe, you'll see just how easy this is to make. A deli rotisserie chicken is the main source of protein in this entree, but additional amounts of it come from the dairy products that are used to make a quick and fail-proof version of bechamel. The bechamel, or white sauce, is quickly made with an instant or quick-blending flour and it is used to replace the condensed soups that are used in most versions of this recipe. This dish can be drier than I like, so to prevent that, I add a can of low-sodiun broth to the final mix of ingredients. It works well. This casserole is not at all fancy but it is delicious and can be made hours in advance of serving. It can also be frozen. We'll be on the water for the most of the day today and it's really nice to know that all that's left to do for dinner is to pop this in the oven. I'll serve it with a huge platter of tomatoes and a bowl of tossed greens. If I'm feeling energetic I might even whip up a loaf of garlic bread. If you've never had chicken spaghetti, I hope you'll give it a try. It's a family friendly casserole and, if you get the seasonings right, it is delicious. Here's the recipe I use.

Chicken Spaghetti...from the kitchen of One Perfect Bite

Ingredients:

One-Step White Sauce

4 tablespoons butter
1 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
3 cups cold milk
1/4 cup quick-mixing flour
1 teaspoon seasoned salt
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon dried tarragon or thyme leaves
1/2 cup Parmesan cheese

Casserole Mixture

12 to 16-oz. dry spaghetti snapped in half
3 to 4 cups cubed cooked chicken from a deli rotisserie chicken
3 cups shredded sharp Cheddar cheese, divided use
1 (14.5-oz.) can reduced sodium chicken broth

Directions:
1) Preheat oven to 400 degree F. Lightly spray a large heat-proof casserole dish with cooking spray. Set aside. Bring 4 to 6-quarts of water to a rolling boil.
2) To make white sauce: Melt butter in a large saucepan set over medium heat. Add onions and bell peppers and saute until softened, about 3 to 5 minutes. Add garlic and saute until fragrant, about 30 seconds longer. Add milk and whisk in flour, stirring until smooth. Stir in salt and black and cayenne pepper. Bring to a boil, stirring constantly, over medium heat. Boil and stir for 1 minute longer. Remove from heat and stir in lemon juice, tarragon and Parmesan cheese. Adjust seasoning to taste.
2) To make casserole mixture: Cook pasta in boiling salted water according to package instructions. Drain pasta and place in a large bowl. Add white sauce and 2 cups of cheddar cheese, tossing to combine. Finally, add chicken and canned broth. Stir well to combine. Turn contents into prepared casserole dish. Sprinkle top with reserved cheddar cheese. Bake for about 30 minutes, or until heated through and bubbly. Yield: 8 servings.

One Year Ago Today: Peanut Butter and Oatmeal Picnic Bars

Two Years Ago Today: CowboyCaviar

Three Years Ago Today: Pork Burgers Indochine

Moroccan Meatball Tagine

Orcas Island Trilogy


From the kitchen of One Perfect Bite...Orcas Island is a wonderful place for those who love fresh air, water sports and nature. At this time of year the weather is beautiful and the island is still quiet, though residents are bracing themselves for the onslaught of summer visitors. A day on the water is sure to stimulate the appetite and when the sun sets it's really nice to have a meal that will warm the body and the soul. This tagine is a perfect way to end the day and it is an easy dish to prepare, even in a strange kitchen. The meatballs are what makes this a special meal. They are moist, tender and extremely flavorful. If you like Moroccan cooking, I really think you'll love them. I certainly hope you will give them a try. The dish improves with age, so whenever possible, I'll make it the day before I plan to serve it. That gives all the flavors a chance to meld and it also allows me to degrease the sauce. The meatballs are made with 80% ground beef so, I can guarantee you'll want to degrease the sauce. If you use ground meat with less fat, the meatballs will be dry and unappealing. The sauce, by the way, will be thin. I usually will thicken it with a tablespoon or two of an instant-blending flour just before I serve it. The tagine should be ladled over bowls of couscous or rice, though on occasion I've been known to serve it in pita pockets. This is a great family meal that teens will enjoy, though I don't think the spicing will appeal to younger children. I do hope you'll give this a try. Here's the recipe.

Moroccan Meatball Tagine...from the kitchen of One Perfect Bite courtesy of Bon Appetit

Ingredients:

Meatballs

1-1/2 pounds ground beef (20% fat)
1/3 cup coarsely grated onion
1/3 cup panko (Japanese breadcrumbs)*
1/4 cup chopped fresh cilantro
1 large egg, beaten to blend
2 garlic cloves, minced
1 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground ginger
Stew
1 tablespoon olive oil
3-1/2 cups chopped onions
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron threads, crumbled
2 cups beef broth
1 (14.5-ounce) can diced tomatoes in juice
1/4 cup golden raisins
2 cups 1/2-inch-thick carrot slices (cut on diagonal)
1/4 cup chopped fresh cilantro plus additional for garnish
1 5-ounce package baby spinach leaves
Garnish
Chopped cilantro
Lemon wedges

Directions:
1) To make meatballs: Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1-1/2-inch meatballs. Arrange meatballs on sheet.
2) To make stew: Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
3) Preheat oven to 350 degrees F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Serve over couscous or rice. Yield: 6 servings.

This post is being linked to Outdoor Wednesday, a weekly feature on the blog, A Southern Daydreamer.

One Year Ago Today: Smoked Salmon and Scrambled Egg Pizza with Red Caviar

Two Years Ago Today: Cream Cheese and Pepper Jelly Spread

Three Years Ago Today: Swiss-Style Two Grain Bread

Chicken and Noodles with Parmesan and Tomato Cream Sauce

From the kitchen of One Perfect Bite...It has been such a lovely week. The Silver Fox is feeling better, the staples have been removed from his incision and he is strong enough to pace up and down the ski-slope we laughingly call our driveway. While it has been been damp, occasional sun breaks dry the flowers still clinging tenaciously to our  trees.  The apple trees have begun to lose their blossoms, and when the wind gusts, petals drop in waves like fragrant snow. Spring here is a season of aching beauty that I wish all of you could see. There is other good news to report as well. Most of us laugh at the phrase, technical support. Believe it or not, it actually exists. I had a pleasant and productive encounter with the support team at Photobucket this week. They were pleasant and professional and I want to publicly thank Peggy and her team for solving a problem I could not handle on my own. Kudos, guys.

We've been eating a lot of noodles and pasta the past few weeks. This recipe is one of my own and my healing husband thought it should be added to the collection I maintain here. While the recipe is original, the idea behind it comes from a butter enriched tomato concasse  that Craig Claiborne featured in the original New York Times Menu Cookbook. That recipe used nearly a stick of butter and a half cup of heavy cream. I cannot lie to you, it was delicious, and back in the day when our metabolisms ran quicker than common sense, I made it often. It was so flavorful that I've worked at developing a recipe that had the flavor, if not the richness of that fondly remembered dish. At this time, the only thing the two recipes have in common is the use of tomatoes and egg noodles. This is a lovely quick casserole for a family supper. Deli rotisserie chicken eliminates the need to poach a chicken, and most of the butter and all of the cream have been eliminated, so, this stand-in bears almost no resemblance to its prototype. Is it as good? Honestly, no, but it is delicious in its own right and it is much better for you than Craig's version. One of the ingredients I use in the recipe is a concentrated sun-dried tomato paste made by Amore. It adds enormous flavor to the sauce that binds the chicken and noodles together and I urge you to use it if you can. I am not being compensated for my recommendation and I rarely specify a brand in my recipes. When I do, it's because I've found the product to be best of show. I hope you'll you'll give this dish a try. It is a great family meal. Here's the recipe.

Chicken and Noodles with Parmesan and Tomato Cream Sauce...from the kitchen of One Perfect Bite

Ingredients:
One-Step Sauce Aurore
1-1/2 cups cold milk
2 tablespoons quick-mixing flour (i.e. Wondra)
1 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon concentrated sun-dried tomato paste (i.e. Amore)
1 teaspoon dried tarragon leaves
1/2 cup Parmesan cheese, divided use
Casserole Mixture
1 tablespoon butter
1 tablespoon vegetable oil
1 pint cherry tomatoes, cut in half
1 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons chopped parsley
3 cups cubed cooked chicken
4 cups cooked egg noodles

Directions:
1) Preheat oven to 400 degree F. Light spray a 1-1/2 quart casserole with cooking spray. Set aside.
2) To make sauce Aurore: Combine milk, flour, butter, salt and pepper in a 2-quart saucepan and bring to a boil, stirring constantly, over medium heat. Boil and stir for 1 minute. Stir in sun-dried tomato paste, tarragon, and 1/4 cup Parmesan cheese, stirring until smooth. Adjust seasoning to taste.
2) To make casserole mixture: Heat butter and oil in 12-inch skillet. When butter has melted, add onions and cook until transparent. Add garlic and cook until fragrant, about 30 seconds. Sir in tomatoes and parsley. Cook until tomatoes soften, but do not cook them to a pulp. Season to taste with salt and pepper. Add chicken and cooked noodles to pan. Add tomato sauce and stir until all ingredients are combined. Transfer to prepared casserole dish. Top mixture with reserved 1/4 cup cheese and bake until heated through, about 20 to 30 minutes. Yield: 4 servings.

This post is being linked to Flowers for Leontien at A Rural Journal.

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