Baked Ravioli
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
Salt and pepper
1.5 teaspoons dried thyme or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds ravioli
1.5 cups shredded mozzarella
.5 cup grated Parmesan
Preheat the over to 425ºF. Heat the oil in a large saucepan over medium heat. Add the onion and the garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the thyme (or oregano) and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced to about 5 and ½ cups, 20 to 25 minutes.
Meanwhile, cook the ravioli in a large pot of boiling water just until they float to the top (the pasta will continue to cook in the oven). Drain the pasta; return to the pot.
Toss the sauce with the pasta. Pour the pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with the cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
--From Everyday Food: Great Food Fast, 2007, page 313
Vegetarian Tortilla Soup
nonstick vegetable oil spray
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
4 cups canned vegetable broth (I've used chicken broth and chicken or vegetable bouillon cubes to prepare the broth, as well. The only thing is that if you use the chicken broth, it's not really "vegetarian" any more.)
4 tablespoons chopped fresh cilantro
4 6-inch corn tortillas, cut into 1/2-inch-wide strips
1 and 1/2 cups chopped tomatoes
2/3 cup canned black beans or pinto beans, drained, rinsed (I've always used black beans, just because I like them better.)
2/3 cup chopped zucchini
1 and 1/2 tablespoons minced seeded jalapeno chili (This is more for flavor than anything else, I think. It doesn't make the soup unbearably hot or anything.)
Spray large nonstick saucepan with nonstick spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, 15 minutes. (Can be made 1 day ahead; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeno to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season to taste with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons of cilantro and serve.
--From Bon Appetit Every-Night Cooking, 2001, page 69
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Tangy Beef Stew
Makes: 4 servings
Prep: 10 minutes (I think it takes more like 20-30 minutes because of the chopping.)
Slow-Cook: 4 hours on HIGH or 6 hours on LOW
1 large onion, cut into 1-inch pieces (I think I’ve used white, yellow, and red onions for this.)
1 pound boneless beef chuck, cut into 1-inch cubes (I’ve used round steak and it is very tasty, as well.)
1 tablespoon ground ginger
¼ teaspoon salt
3 medium-sized carrots, peeled and cut into 1-inch chunks
2 large celery stalks, cut into 1-inch slices
1 large beef bouillon cube
2 cups water
2 tablespoons red wine vinegar
¼ cup raisins (I have NEVER used raisins. It is delicious without them.)
¼ teaspoon black pepper
2 tablespoons cornstarch
Cooked egg noodles (optional) (I always make this with the egg noodles.)
1) Layer onions, beef, ginger, salt, carrots, and celery in slow cooker bowl. Add bouillon cube, water, vinegar, and raisins, (if adding raisins.) Cover and cook on HIGH for 4 hours or LOW for 6 hours until beef is very tender.
2) Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons of liquid from slow cooker and place in a small bowl. Whisk in cornstarch. Pour cornstarch mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles, if desired.
Per Serving (With Original Ingredients): 250 calories; 5 g fat (2 g sat); 27 g protein; 24 g carbohydrates; 3 g fiber; 653 mg sodium; 50 mg cholesterol
--Recipe from Family Circle, September 2008, page 202
