Lots of cooking and studying going on!

Michael has been cooking dinner when he can because of my studying schedule – he is doing a great job even though he is a bit out of his realm! Karl also made some great cookies! Three recipes to follow:

Pesto Pasta with Green Beans and Potatoes
“Penne pasta is tossed with fresh green beans and red potatoes in a creamy pesto-yogurt sauce. Different and yummy!”

8 ounces dry penne pasta
4 medium red potatoes, cut into 1/4 inch slices
¼ pound fresh green beans, cut into 2 inch pieces
1 tablespoon olive oil
1 clove garlic, minced
1 pinch salt and pepper to taste
½ cup plain yogurt
⅓ cup pesto
¼ cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.

2. Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.

3. Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.

4. Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.

– Prep: 15 Minutes
– Cook: 30 Minutes
– Ready in: 45 Minutes

Source: Allrecipes.com (4 servings)

Szechuan Salmon Stir-Fry

1 lb. salmon fillets, skinned and cut into 2 inch pieces
1 tablespoon minced garlic
1 tablespoon grated peeled fresh ginger
5 ounces ramen noodles
1 teaspoon sesame oil
½ cup fat-free less sodium chicken broth
1 tablespoon cornstarch
⅓ cup low-sodium teriyaki sauce
½ teaspoon crushed red pepper
¼ teaspoon salt
2 teaspoons vegetable oil
1 cup matchstick-cut carrots
1 large orange bell pepper, cut into 1/8 inch pieces
½ cup green onions, cut into 2-inch pieces

1. Combine first 3 ingredients in a bowl; toss well, and set aside.

2. Prepare noodles according to package directions, omitting salt and fat; drain well. Return noodles to pan; toss with sesame oil. Set aside, and keep warm.

3. Combine 1/4 cup broth and cornstarch, stirring until smooth. Stir in remaining broth, teriyaki sauce, red pepper, and salt; set aside.

4. Heat oil in a wok or large nonstick skillet over high heat. Add salmon mixture; stir-fry 4 minutes or until fish flakes easily when tested with a fork. Remove salmon. Add carrots, bell pepper, and green onions to pan; stir-fry 4 minutes or until crisp-tender.

5. Reduce heat; return salmon to pan. Stir in broth mixture; bring to a boil. Cook, stirring constantly, 1 to 2 minutes, or until sauce thickens. Top noodles with salmon mixture.

Source: 2002 Oxmoor House (4 servings)

Golden Sesame Cookies

3 tablespoons sesame seed
½ cup brown sugar
¼ cup white sugar
½ cup chunky peanut butter
1 large egg
1 ⅓ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon nutmeg
½ cup butter, at room temperature

Bake sesame seed in preheated oven at 350 degrees on an ungreased cookie sheet until golden brown, about 10 minutes. Set aside.

Cream sugars and butter until smooth. Beat in peanut butter and egg. Combine flour, 2 tablespoons sesame seed, salt, baking soda and nutmeg. Add to creamed mixture mixing until blended.

Dough may be shaped or dropped into 1-inch balls about 2 inches apart on ungreased cookie sheet.
Flatten crisscross-style with a floured fork.

Sprinkle with remaining sesame seed. Bake at 350 degrees for 10 to 12 minutes.

Source: Cookbooks On Line! (4 dozen)


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