Ravioli with Pesto Sauce

Ev wrote:

I know this looks awful.  Cheese-filled ravioli and pesto sauce from Costco with the addition of sliced red pepper and just-picked tomatoes from my balcony tomato plant to try to help the whole thing along.  But basically this pesto is too greasy for me. It was like warm, mushy baby food which is always a comfort in spite of how it looks. Oh, and then there was the red wine and salad, so not a complete loss.

Here’s a prettier sight.  My tomato plant is still going strong.  It’s got new flowers as well as some tomatoes ready to eat.

Published in: on September 8, 2010 at 4:46 pm  Leave a Comment  
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Salmon w/ Pesto Glaze

Something we never tried – just a teaspoon of that pesto seen earlier (pesto was way too salty so only the smallest amount used) smeared on the salmon – a different seasoning, and it worked! Combined w/ the left-over rice-a-roni rafforzata. Hey when you make the whole package of Rice -a roni for only two people, you get to enjoy it a few times!

Published in: on December 9, 2009 at 1:44 pm  Leave a Comment  
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Turkey Pesto Loaf with ‘Rice-a-Roni Rafforzata’

Turkey Meat Loaf

Luigi wanted me to use up pesto from Trader Joe’s that was way too salty.  I had made this meat loaf before, and he thought it would be a good way to get rid of this salty pesto.  He was right!  Not only did it taste OK, it looked really pretty with the tomato sauce on the outside and the green pesto and mozzarella cheese on the inside. Recipe is in my Black Recipe book. (3 years later – 2012 – HA! that comment about the recipe being in my black recipe book was written before I decided I needed to make this an online recipe book to save all my good recipes from the day that the books get burned in a fire or get lost in a move. So, I will add the recipe now.)

Pesto Meatloaf

  • 1-1/4 lb. ground turkey
  • 1 large onion, chopped (fine)
  • 1 cup seasoned bread crumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup tomato sauce (divided use)
  • 4 tblsp prepared pesto
  • 1 cup shredded mozzarella cheese

Preheat oven to 350 degrees.

Lightly oil a nonstick cookie sheet with sides

In a large bowl, combine the turkey, onion, bread crumbs, eggs and 1/3 cup of the tomato sauce.  Mix well.

On a large piece of aluminum foil, spread the mixture in a rectangle about 12 inches by 10 inches. Spread the pesto sauce over the meat mixture. Top with the shredded cheese. Leave a 1-inch margin around the loaf to prevent the cheese from  seeping out during the baking. (fat chance; it always seeps out for me.)

Roll up the meat mixture jellyroll style. Smooth seams with wet hands.

Place the loaf on the cookie sheet and bake 50 minutes. Pour remaining tomato sauce over the loaf. Bake another 15 minutes. Let the loaf sit 10 minute before slicing.

(From the Great American Meatloaf Contest Cookbook; Hearst Books)


Rice – a- Roni Rafforzata

As a side dish I wanted to make a mushroom risotto, but didn’t have time to go to the store to buy arborio rice.  So, I gave up on the idea and decided to just serve Rice-a-Roni with the meat loaf.  But then I realized that Rice-a-Roni also has short round rice like arborio rice and I thought I’d try the mushroom risotto recipe with the packaged  rice-a-roni.  I combined risotto recipes with the directions on the Rice-a-Roni box  and came up with an enhanced Rice-a-Roni, but it sounds so much better in Italian — Rice-a-Roni Rafforzata!

Here’s what I did:

  • 1 package Rice-a-Roni (chicken, low sodium)
  • 1  1/2 cup quartered mushrooms (crimini and white button mushrooms)
  • 1 medium onion chopped
  • 1 glove garlic, minced
  • 1/3 cup dry marsala wine
  • 2 cups water (may need to add another 1/4 cup)
  • 1/4 cup parmesan or other Italian blended cheese
  • minced parsley

Saute onions in olive oil for a few minutes.  Add Rice-a-Roni and saute, stirring constantly until vermicelli starts turning golden.  Add 3/4 minced garlic.  Stir another 2 or 3 minutes till garlic is aromatic.  Add marsala wine. Stir until wine evaporates.  Slowly add the water, about 1/2 cup at a time, stirring constantly until the water simmers. When it starts to simmer, repeat, adding the next 1/2 cup  and stirring until all two cups are in the pan.  Add about 3/4 of the seasoning mix. Cover and let simmer for 15 minutes.

In the meantime, slice the mushrooms and saute with the remaining minced garlic.  Set aside.  Stir into the rice after it has cooked for 15 minutes.  Add more liquid if necessary.  Let simmer another 5 minutes or until rice is cooked to perfection.  Add cheese; adjust seasonings to taste.  Just before serving stir in parsley.   Enjoy  Rice-a-Roni Rafforzata, a San Diego treat!

Published in: on December 4, 2009 at 3:57 am  Leave a Comment  
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