Pasta Perfection - Dreamfields Pasta

Transcription

Pasta
Perfection
The Best of Dreamfields Pasta
For the online version, click here.
2
dreamfieldsfoods.com
welcome!
We are delighted to bring to you our first-ever Dreamfields Pasta
eCookbook! Hopefully it will be one that you use (and share!) for years
to come. All of us at Dreamfields have a passion for simple, delicious
food. We also have a desire to create recipes that are a little bit better
when it comes to our health, so we look for ways to incorporate more
good-for-you ingredients without compromising on taste. Some recipes
may be a little indulgent, so please enjoy in moderation!
For me, pasta is the ultimate food because it goes with
everything! It’s my go-to when we have “nothing to eat” or
when planning a special dinner with family or friends. I have
been fortunate to work with amazing chefs and foodies over
the years and they continually inspire me to appreciate
different ingredients and ways to prep and cook tasty meals.
In addition to their fabulous recipes, we’ve included many of
their handy tips throughout the book; make sure to look for the
video icons for bonus videos and cooking pointers, too!
All of these recipes in our inaugural eCookbook are fantastic, but one
of my personal favorites is Penne with Roasted Eggplant and Savory
Mushroom Ragu. I grow eggplant in my garden just for this! Creamy
Roasted Carrot Pasta is an amazing way to serve a side of veggies and
pasta that complements any grilled meat. Chicken Piccata with Angel
Hair is super easy and calls for ingredients I usually have on hand. I could
keep going…but now it’s time for you to enjoy your soon-to-be favorites.
P.S. Click here to access the online version of our eCookbook which is
device compatible.
Alla Vostra Salute!
Liz Housman
Dreamfields Director of Marketing
1
durum wheat 101
Field to Table: Durum Wheat to Dreamfields Pasta
You’re likely familiar with iconic imagery of America’s amber waves of
grain. Additionally, you know high quality pasta by the golden hue, firm “al
dente” texture and slightly nutty flavor. But how does it get from field to
table?
Dreamfields pasta starts as premium quality durum wheat grown in North
Dakota and Montana by third- and fourth-generation farm families. The
region is world-renowned for producing superior quality durum wheat
thanks to its fertile sandy-loam soils; long, warm arid days interrupted by
short cool nights and timely rain showers.
When the wheat is harvested, it’s brought to a state-of-the-art mill and
processing facility to be ground into semolina, the coarse flour that gives
pasta its firm texture. The semolina is then mixed with water, added fibers
and protein to make Dreamfields’ unique dough. That dough then gets
pressed through different dies to make one of our seven pasta shapes.
Finally, the pasta is dried slowly and packaged in our signature black
boxes. This entire process takes less than 20 hours, from milling the
wheat to packaging the finished pasta.
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3
salads...for every season
Pasta salads are versatile dishes that can grace your table year-round.
Dreamfields has great recipes for any dining occasion, from picnics to
potlucks, for family or entertaining. We even have one that makes a great
breakfast. Some are accompaniments, others are main dishes. Inspired
by seasonal produce or pantry staples, there’s a pasta choice to pair
perfectly with every ingredient, every dressing!
4
Lemony Peas &
Pasta Salad
Potluck Pasta Salad
p. 8
p. 6
Fruit & Yogurt
Elbow Salad
Angel Hair &
Tomato Toss
p. 10
Steakhouse
Pasta Salad
BLT Pasta Salad
p. 16
p. 12
p. 14
5
lemony peas & pasta salad
Need a new idea for pasta salad? Go healthy and go green
with fresh sugar snap peas, garden peas, arugula and herbs tossed with
penne pasta and flavorful lemon vinaigrette.
PREP TIME 20 MINUTES
If fresh peas are
out of season or
unavailable in your
market, frozen sugar
snaps and green peas
can be substituted.
Add them to the
pasta during the last
3 or 4 minutes of
cooking just like you
would with fresh peas.
Use any baby greens
you prefer—if kale is
more to your liking,
use it. Dark leafy
greens are
antioxidant rich, and
a healthy complement
to this salad.
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COOK TIME 10 MINUTES
1 box Dreamfields Penne Rigate
2 cups sugar snap peas
2 cups fresh or frozen green peas
1/4cup fresh lemon juice
2 teaspoons lemon zest
1/2teaspoon salt
3 tablespoons olive oil
4 cups baby greens (arugula, spinach or
a blend)
1/4c up chopped fresh herbs (optional, see
note)
Shaved Parmesan cheese
Additional lemon zest (optional)
Note: For herbs, use one or a combination of: chopped mint, thyme, chives, basil, parsley or
other favorites.
Nutrition Information (1/6 of recipe): 330 calories; 12 g protein; 56 g carbohydrates;
8 g total fat; 1 g saturated fat; 0 mg cholesterol; 220 mg sodium; 9 g total dietary fiber.
Watch the recipe video
MAKES 6 SERVINGS
1. C ook pasta according to package directions, adding sugar snap and green peas during last
3 minutes of cooking. Place pasta and peas in large bowl; set aside.
2. Meanwhile, combine lemon juice, zest and salt in small bowl. Whisk in oil. Toss with pasta
and peas. Gently toss in greens and herbs, if using. Garnish with shaved Parmesan and
additional zest, if desired.
Lemony Peas & Pasta
Salad makes a light
entrée salad. Or,
serve smaller portions
as a side salad. Great
for potlucks!
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7
potluck pasta salad
Anything goes in this versatile Potluck Pasta Salad from Dreamfields. Mix-ins make
it easy to please any palate—just choose 4 cups of your favorites.
It will be your go-to toteable salad; the ingredients can change every time you make it.
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1 box Dreamfields Rotini or Penne Rigate
SUGGESTED MIX-INS
(Add 4 cups total
mix-ins.)
Crisp-tender cooked
vegetables: green
MIX-INS:
1 cup cubed cooked ham
1 cup sliced cucumber
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MAKES 8 SERVINGS
1 /2cup sliced squash
1 /2cup green peas
1 /2cup pitted black olives
1 /2cup thinly sliced bell pepper
Herbed Vinaigrette (see recipe below)
beans, broccoli,
asparagus, corn,
sugar snap peas,
green peas, edamame,
zucchini, yellow
squash
1. Cook pasta according to package directions. Place pasta in large bowl; set aside.
2. Add mix-ins and half of Herbed Vinaigrette dressing. Toss to coat. Serve immediately or
cover and refrigerate up to 8 hours; toss again before serving. Add additional dressing, as
desired.
Raw vegetables:
shredded or sliced
carrots, tomatoes,
cucumber, bell
pepper, celery,
avocado, spinach,
radish, onions
Other: olives,
cheese—shredded or
crumbled, herbs
Meats: salami strips,
cooked chicken, tuna,
shrimp, crabmeat,
ham, beef steak slices,
prosciutto
Try our Homestyle
Peppery Buttermilk
Dressing for another
tasty homemade
dressing option.
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Herbed Vinaigrette
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MAKES 3/4 CUP DRESSING
1/2cup white wine vinegar or rice vinegar
1/3cup olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4c up finely chopped fresh herbs such as
thyme, basil, rosemary, parsley
1. In small bowl, whisk together vinegar and oil. Whisk in mustard and garlic. Add herbs.
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angel hair & tomato toss
What a simple, quick, and delicious way to make salad a little bit better for you!
Just cook up some nutritious Dreamfields Pasta; add fresh tomatoes,
greens and lemon-infused vinaigrette. On the table in 20!
It’s a perfect accompaniment to chicken or seafood.
Arugula is a source
of vitamins C, A and
K, as well as calcium,
iron and potassium.
The darker green
leaves offer greater
nutrient density than
lighter greens such as
iceberg lettuce. Try
substituting peppery
arugula in place of
mildly flavored greens
like spinach in your
favorite recipes.
Toss in chopped
cooked chicken or
shrimp for an added
punch of protein.
Did you know that
tomatoes are a
source of vitamin
C and A as well as
niacin, folate, vitamin
B-6 and lycopene? All
have been shown to
provide a variety of
healthy benefits.
10
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COOK TIME 5 MINUTES
1 box Dreamfields Angel Hair
1/3cup olive oil
1/4teaspoon salt
2 cups packed baby arugula
2 cups halved cherry and/or grape
tomatoes, assorted colors if possible
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MAKES 8 SERVINGS
1/3cup freshly shredded Parmesan cheese
1/3cup toasted pine nuts (optional)
Salt (optional)
Pepper (optional)
1. Cook pasta according to package directions. Place in large bowl; set aside.
2. Meanwhile, in small bowl, whisk together olive oil, lemon juice and salt. Toss with pasta.
3. Add arugula, tomatoes and cheese to pasta. Toss gently to combine. Sprinkle with pine nuts
and season with salt and pepper, if desired. Serve at room temperature or chilled.
11 g total fat; 2 g saturated fat; less than 5 mg cholesterol; 140 mg sodium; 5 g total dietary
fiber.
11
fruit & yogurt elbow salad
Who says pasta salads have to be savory?
This tasty salad has a touch of sweetness and is chock-full of nutritious
ingredients like fresh fruit, yogurt and almonds. This versatile salad
is perfect as a light lunch, side dish, dessert or even breakfast!
Greek yogurt is
thicker and
creamier than
traditional yogurt,
but either will work
just fine. Plain non-fat
yogurt can be used if
a tangier, less sweet
salad is preferred.
No sliced almonds?
Use whatever you
have on hand—
unsalted pecans,
walnuts or pistachios
taste great. Or, omit
the nuts entirely.
1
1
1
1
1/2
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COOK TIME 8 MINUTES
box Dreamfields Elbows
cups low-fat vanilla yogurt (see notes)
tablespoon honey (optional)
teaspoon ground cinnamon
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MAKES 8 SERVINGS
4 cups fruit (see notes)
1/4 cup chopped fresh mint (optional)
1/3 cup sliced almonds, toasted
2. Meanwhile, in medium bowl, stir together yogurt, honey and cinnamon. Toss with elbows.
Add fruit and mint, if desired; toss gently to combine. Sprinkle with almonds. Refrigerate
leftovers, covered, up to 1 day. (Let stand at room temperature 10 to 15 minutes before
serving if refrigerated.)
Notes: Either Greek or traditional yogurt can be used.
Choose one or more favorite fruits cut into bite-sized pieces. Suggestions: apples, blueberries,
cantaloupe, grapes, kiwi, nectarines, peaches, raspberries, strawberries. Or try adding a
sprinkling of pomegranate seeds or dried fruits.
4 g total fat; 1 g saturated fat; less than 5 mg cholesterol; 45 mg sodium; 6 g total dietary fiber.
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13
BY AVERAGE BETTY
steakhouse pasta salad
Bring the flavors of your favorite steakhouse home! Lean, tender strips of beef,
creamy blue cheese dressing, fresh tomatoes and al dente pasta add up to a pasta
salad special enough for company. The penne pasta’s tube shape and ridged
exterior are just right for capturing the blue cheese dressing inside and out.
Prepare the beef on
the grill instead of a
skillet if you prefer.
The smoky grilled
flavor will be a
delicious complement
to the salad.
For best results when
cooking steak, use
an instant-read
thermometer to
check the
temperature: 145°F
for medium rare;
160°F for medium.
Remove beef from
heat when temperature
registers 10°F less
than desired end
temperatures: 135°F
for medium rare;
150°F for medium as
the beef will continue
to cook when removed
from the heat.
Lean beef such as
top sirloin steak is a
nutrition powerhouse,
providing protein, iron
and B vitamins to the
diet.
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1/2 3/4 to 1p ound boneless beef top sirloin steak, 1/2 about 1 inch thick (see note)
1 1/2 Salt
2 to 3
Pepper
MAKES 6 SERVINGS
cup crumbled blue cheese
cup prepared or homemade vinaigrette
cups halved cherry tomatoes
cups arugula
2. Meanwhile, heat large nonstick skillet over medium until hot. Season steak with salt and
pepper, as desired. Place steak in skillet. Cook 10 to 12 minutes, turning occasionally, for
medium rare to medium doneness (or cook to desired doneness). Remove steak from skillet;
allow to stand 10 minutes, then carve into thin strips.
3. Add blue cheese to vinaigrette; stir until dressing begins to look creamy, breaking up some
of crumbles.
4. Toss pasta with tomatoes, then arugula. Add dressing and toss to coat. Top with steak
slices and toss. Serve immediately.
Note: Leftover grilled or broiled beef steak, cut into thin strips, can be substituted for
pan-broiled boneless beef top sirloin.
15
BY BAKED BREE
blt pasta salad
Love a BLT sandwich? Then this salad is for you! The classic bacon,
lettuce and tomato trio is tossed with tangy, garlicky vinaigrette and rotini pasta.
It’s a yummy translation of the original sandwich.
Use center-cut bacon
or turkey bacon and
reduced-fat Cheddar
cheese to reduce the
amount of fat.
If sodium is a
concern, look for
reduced-sodium
bacon or reduce the
amount of bacon and
cheese.
Don’t have all five of
these fresh herbs on
hand? No problem,
just use whatever is
available.
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MAKES 6 SERVINGS
1
box Dreamfields Rotini
VINAIGRETTE:
1/4pound bacon, cooked crisp and
1 to 2 tablespoons Dijon mustard
crumbled
3
cloves garlic, minced
2
cups cherry tomatoes, halved
1/4 teaspoon sea salt
1
cup shredded Cheddar cheese
Ground black pepper
1/4cup chopped herbs (basil, parsley, dill, 1/4cup raw apple cider vinegar or
chives and oregano)
regular apple cider vinegar
Butter lettuce
1/3 cup extra virgin olive oil
1. In small bowl, whisk together Dijon, garlic, salt and pepper. Add vinegar. Slowly whisk
in olive oil until combined; set dressing aside.
2. Cook pasta according to package directions. Drain and pour half of vinaigrette over warm
pasta. Let cool to room temperature.
3. Add bacon, tomatoes, cheese and herbs to pasta. Toss to combine. Add more vinaigrette
if needed. Add additional salt and pepper, as desired. Serve on a bed of butter lettuce.
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comfort food
Every recipe repertoire should include a few feel-good, comfort dishes
like savory, warming soups and stews or macaroni and cheese…the foods
that bring back fond memories of similar meals shared with family and
friends. And the good news is that Dreamfields’ comforting choices are
ready in 45 minutes or less, no long simmering or baking required, and
no compromise on flavor…that’s a promise.
18
Healthier Mac & Cheese
Salsa Verde
Pork & Pasta Stew
p. 20
Lasagna Soup
p. 24
p. 22
Turkey Mac Soup
Seafood Stew
with Rotini
Buffalo Chicken
Mac & Cheese
p. 28
p. 30
p. 26
19
BY CABOT CREAMERY
healthier mac & cheese
Who doesn’t love mac & cheese, especially when it’s super quick to prepare—
and better for you! The no-cook light cheese sauce tossed
with fiber-rich elbows will be a family fave!
Spice up the flavor of
the sauce by using a
different cheese such
as Pepper Jack.
Cut down on the fat in
the recipe even more
by using 1% or skim
milk instead of 2%.
Kids can help make
this recipe! Let
them stir the cheese
mixture together.
|
COOK TIME 8 MINUTES
1 box Dreamfields Elbows
6 o unces Cabot Sharp Light Cheddar,
grated (about 1 1/2 cups)
1/2c up Cabot Plain Greek-Style Yogurt or
Cabot Lowfat Plain Greek-Style Yogurt
1/3 cup reduced-fat (2%) milk
|
MAKES 6 SERVINGS
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 medium cloves garlic, excess papery skin
removed but not peeled
1. Combine cheese, yogurt, milk, mustard, salt and pepper in medium bowl; whisk until well
combined.
2. Meanwhile, cook pasta and garlic cloves according to package directions. Drain pasta and
return to pan. Remove garlic cloves.
3. Slip garlic cloves from skins; mash garlic into paste. Stir into cheese mixture, then stir
cheese mixture into pasta.
4. If mixture has cooled, return pan to low heat and stir elbows just until warmed through
(do not overheat or mixture will be less creamy). Serve immediately.
20
21
salsa verde pork & pasta stew
Two favorites, pork and pasta, team up with South-of-the-border flavors to make
this spicy stew. It’s perfect for casual entertaining on a chilly night, but the quick
prep time makes it easy enough for a weeknight family dinner.
If you prefer a spicier
flavor, add more
smoky chipotle chili
powder.
No black beans?
Substitute pinto or
kidney.
Dress up the sour
cream with some
shredded lime peel…
guests will notice the
extra tasty special
touch.
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1
2
teaspoons ground cumin
1
teaspoon chipotle chili powder
4
teaspoons olive oil, divided
1 pork tenderloin (about 1 pound),
trimmed (cut into 1-inch pieces)
1
medium onion, coarsely chopped
1 1/2 c ups reduced-sodium, fat-free chicken
broth
|
MAKES 6 SERVINGS
1 1/4 cups prepared salsa verde
1 can (about 15 ounces) black beans,
rinsed, drained (optional)
6
lime wedges
Chopped avocado (optional)
Light sour cream (optional)
Chopped cilantro (optional)
1. Cook pasta according to package directions; set aside.
2. In medium bowl, stir together cumin, chili powder and 2 teaspoons of the oil. Add pork;
stir to coat completely. Set aside.
3. Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot.
Add pork. Cook about 5 to 7 minutes or until browned and cooked through, turning
occasionally. (Reduce heat if pork is browning too quickly.) Remove from skillet; set aside.
4. Add onion and 2 tablespoons of the broth to skillet; cook and stir over medium-high heat
(stirring up any browned bits from pan) about 3 minutes, until onions are crisp-tender. Stir
in salsa, remaining broth, and beans, if using. Bring to boil. Reduce heat; simmer 5 minutes,
stirring occasionally.
5. Return pork to skillet; heat through. Place equal amounts pasta in individual serving dishes.
Top with hot stew. Serve with lime wedges. Garnish with avocado, sour cream and cilantro,
if desired.
22
23
BY MOTHER THYME
lasagna soup
Lasagna fans are going to love this twist on tradition! All the flavors and ingredients
of lasagna, but in a soup, that’s ready in a lot less time than the baked version!
It’ll be requested frequently, so keep the ingredients on hand!
If you like your
“lasagna” with a little
heat, use hot Italian
sausage or add some
crushed red pepper
flakes to the soup as
it cooks.
Ground Italian
sausage can be used
in place of links—no
casing to remove!
Add a spinach or
mixed green salad
to complete the
meal. Fresh seasonal
fruit makes an easy
dessert.
|
8
Dreamfields Lasagna noodles
2
tablespoons olive oil, divided
1/2 pound (90%) lean ground beef
1/2pound mild turkey Italian sausage,
casing removed (about 2 sausages)
3/4 cup diced onion
3 to 4 cloves garlic, minced
32 ounces low-sodium, fat-free chicken
broth
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) no-salt-added tomato sauce
1
tablespoon tomato paste
|
MAKES 6 SERVINGS
1 1/2 teaspoons dried basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1
bay leaf
Salt
Freshly ground black pepper
8
ounces reduced-fat ricotta cheese
1/2 cup shredded part-skim mozzarella
cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried parsley flakes
1. Break each noodle into 4 or 5 pieces. Prepare pasta according to package directions; set
aside. 2. Heat 1 tablespoon of the oil in large nonstick Dutch oven or other large saucepan over
medium heat. Add ground beef and Italian sausage. Cook 8 to 10 minutes or until browned
and cooked through, stirring occasionally, breaking beef and sausage into large crumbles.
Remove from pan; set aside.
3. Heat remaining 1 tablespoon oil in same pan over medium heat. Add onion; cook 4 to 5
minutes or until crisp-tender, stirring occasionally. Add garlic; cook 30 to 45 seconds
longer; do not brown. Stir in broth, tomatoes, sauce, paste, basil, oregano, thyme and bay
leaf; bring to boil. Stir in cooked beef and sausage mixture. Reduce heat; simmer 10
minutes. Season soup with salt and pepper, as desired.
4. Meanwhile, in small bowl, combine ricotta, mozzarella, Parmesan and parsley flakes. Season
with salt and pepper, as desired. Refrigerate until ready to use. Bring to room temperature
before serving.
5. Place equal amounts lasagna noodles in serving bowls. Discard bay leaf and ladle hot soup
into bowls over noodles. Top each with dollop of ricotta mixture. Note: If a thinner soup is desired, add additional broth or reserved cooking liquid to thin to
desired consistency.
24
25
turkey mac soup
Nothing comforts like homemade turkey or chicken soup, but who has time to
simmer for hours? Dreamfields’ version is quick, but no one will know just how quick!
Vegetable-laden broth simmers for just minutes while the secret ingredient, poultry
seasoning, provides an extra flavor punch! Add cooked turkey, and this delicious,
hearty soup is ready to ladle over family-favorite elbows—30 minutes, start to finish!
Use leftover turkey
from the holidays—or
substitute rotisserie
or other cooked
chicken—for this
soup.
Save time by picking
up most of the
vegetables pre-cut
at the supermarket
salad bar.
Broccoli slaw is available
pre-packaged in the
produce section of
most supermarkets.
1
1
1
1
1
1
2
2
|
tablespoon canola or vegetable oil
cup chopped onion or leek
cup chopped carrots
cup sliced celery
cup chopped bell pepper
cups broccoli slaw
teaspoons poultry seasoning
|
MAKES 6 SERVINGS
6 cups reduced-sodium, fat-free chicken
broth
3 cups chopped or shredded cooked turkey
Salt
1. Cook pasta according to package directions. Reserve 1 cup cooking liquid before draining;
set aside.
2. Meanwhile, heat oil in Dutch oven over medium-high heat until hot. Add onion, carrots,
celery and bell pepper; cook 2 minutes, stirring occasionally. Add broccoli slaw; continue
cooking 1 minute or until vegetables are crisp-tender, stirring frequently. Stir in poultry
seasoning.
3. Add chicken broth; bring to boil. Reduce heat; simmer 5 minutes. Stir in turkey; heat
through. Add reserved cooking liquid if more liquid is desired.
4. Place equal amounts pasta in serving bowls. Ladle hot soup over pasta. Season with salt
and pepper, as desired.
26
27
seafood stew with rotini
Inspired by the Mediterranean favorite bouillabaisse, Dreamfields’ savory, flavorful
version of this fish stew is exceptional. Shrimp and fish are simmered in a garlicky
tomato sauce, with a subtle hint of orange, and served over al dente rotini.
A dollop of aïoli adds an extra special finish.
When cooking
seafood, look for
sustainable options.
Some of the readily
available sustainable
species include
certain types of cod,
flounder, haddock,
halibut, shrimp, tuna,
plus others. Ask before
you buy if it is not
labeled “sustainable.”
Aïoli is optional but
it elevates the dining
experience by adding
silky texture and an
extra layer of flavor.
It’s worth the 10
minute prep time.
Traditional bouillabaisse
is served with aïoli
spread on toasted
bread, but this pasta
version brings
everything together
in one bountiful bowl.
|
1 box Dreamfields Rotini
1 cup finely chopped carrots (about 3 carrots)
1 cup chopped leeks or onions
4 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 cup reduced-sodium, fat-free chicken broth
1 bottle (8 ounces) clam juice (1 cup)
(see note)
|
MAKES 6 SERVINGS
1 cup dry white wine
1 tablespoon orange zest
1/2 teaspoon crushed red pepper flakes
3/4 p ound cod, cut into approximately
1 1/2-inch pieces
3/4 p ound raw shrimp, peeled, deveined,
tails removed (21-25/pound)
Orange wedges
Aïoli (optional; see recipe below)
2. Meanwhile, heat oil in Dutch oven over medium-high heat. Add carrots and leeks. Cook
2 to 3 minutes or until leeks are lightly browned, stirring occasionally. Stir in garlic; cook
1 minute.
3. Stir in tomatoes, broth, clam juice, wine, orange zest and red pepper flakes. Bring to boil;
reduce heat and simmer 10 minutes to blend flavors.
4. Add cod and shrimp; cook 3 minutes or just until cooked through (fish flakes easily when
tested with fork).
5. Place equal amounts pasta in individual serving bowls. Ladle hot stew over pasta. Serve
with orange wedge and Aïoli, if desired.
Note: Additional broth can be substituted for clam juice.
Nutrition information (1/6 of recipe): 470 calories; 36 g protein; 63 g total carbohydrates;
Aïoli
|
1/2 cup light mayonnaise
Watch the
recipe video
MAKES 6 SERVINGS
2 teaspoons orange juice
1/2 teaspoon red pepper flakes
1. Stir all ingredients together in small bowl. (May be made a day in advance. Refrigerate
covered; bring to room temperature for serving.)
Nutrition information (1/6 of recipe): 65 calories; 0 g protein; 2 g carbohydrates;
28
29
BY DOUGHMESSTIC
buffalo chicken mac & cheese
Easier than wings, but with the same great zesty flavors, this mac & cheese is made
for feeding a hungry crowd! It’s a perfect new addition to your party spread.
Move over guacamole and chips, there’s pasta on the table!
No whole milk on
hand? Substitute with
2% or 1% milk, and
save some fat and
calories, too.
Use half-and-half in
place of cream to
save a few calories
and reduce fat.
Part-skim mozzarella
cheese works great in
this recipe.
|
1
2
tablespoons extra virgin olive oil
2
teaspoons garlic powder
1
teaspoon onion powder
2 pounds boneless, skinless chicken
breasts, cut into bite-size pieces
1/2 cup low-sodium Buffalo sauce, divided
3
tablespoons butter
1
tablespoon all-purpose flour
1 1/2 cups whole milk
|
MAKES 12 SERVINGS
1/2 cup heavy cream
8 ounces shredded mozzarella cheese
(about 2 cups)
Salt
Pepper
1/2 cup fat-free ranch dressing
3
tablespoons chopped fresh cilantro
Shredded mozzarella cheese (optional)
Celery sticks (optional)
1. Heat oil in large nonstick skillet over medium heat until hot. Add garlic and onion powders
and chicken. Cook about 6 to 8 minutes or until chicken is golden brown, stirring frequently.
Add 1/4 cup of the Buffalo sauce. Reduce heat to low, stirring occasionally.
2. Prepare pasta according to package directions; set aside.
3. Meanwhile, melt butter in large saucepan over medium-low heat. Whisk in flour, whisking
constantly for 1 minute. Slowly add milk and cream, continuing to whisk constantly.
Increase heat to medium; bring mixture to boil. Reduce heat to low; stir in cheese. Season
with salt and pepper, as desired.
4.Add cheese sauce, ranch dressing, remaining Buffalo sauce and chicken to pasta. Stir
until well combined. Top with cilantro, and additional cheese and celery sticks, if desired.
30
31
classics…every day
and special occasion
These classics are inspired by flavors and ingredients found in traditional
Italian, Spanish, Thai, and American favorites. We’ve given them our own
unique twist to make them more contemporary in ingredients or cooking
style… and a little bit better thanks to Dreamfields.
32
Chicken Piccata
with Angel Hair
Thai-Style Curry
Beef & Pasta
p. 34
p. 36
Roasted Vegetables
with Rotini & Rosemary
Pesto
p. 38
Angel Hair
con Tilapia
Spaghetti
with Wild Mushroom
Sauce
Creamy Mushroom &
Caramelized Onion
Lasagna
p. 42
p. 44
p. 40
Spanish Charcuterie
Pasta Salad
p. 46
33
chicken piccata with angel hair
A timeless classic from northern Italy, Chicken Piccata is deliciously doable in 30
minutes. The brightness of lemon juice and briny flavor of capers contribute to a
superb pan sauce, which complements the chicken and angel hair pasta. So simple,
you can invite friends for a healthy pasta dinner on the spur of the moment.
For a complete meal,
why not start with an
arugula salad? Serve
roasted asparagus or
steamed green beans
to accompany the
pasta. Another option:
cherry tomatoes
sautéed briefly in
olive oil.
Wine? Choose a
light white like Pinot
Grigio.
Important! Make sure
to pound the chicken
breast halves to an
even thickness so
that the entire piece
cooks through in the
same amount of time.
If there are uneven
areas, the thin areas
can overcook before
the thicker portion is
done.
|
1/2box Dreamfields Angel Hair
4 b oneless, skinless chicken breast halves
(about 1 pound)
1/3 c up all-purpose flour
1 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon unsalted butter
MAKES 4 SERVINGS
1/3 c up chopped green onions
1/2cup dry white wine or chicken broth
1 tablespoon capers
2 tablespoons chopped fresh parsley
Shredded Parmesan cheese
1. P lace chicken pieces between two pieces of plastic wrap. Using meat mallet, pound chicken
to even thickness (about ¹/₂ inch thick).
2. Combine flour, pepper and salt. Lightly coat chicken pieces with flour mixture; shake off
excess.
3. In large skillet, heat oil and butter over medium-high heat. Cook chicken about 5 to 6
minutes, turning once or until chicken is golden brown and cooked through. Remove from
skillet; set aside.
4. Add green onions and garlic to skillet; cook and stir 1 minute. Stir in wine, lemon juice,
capers and any pan juices from chicken. Bring to boil. Reduce heat; simmer 1 to 2 minutes.
5. Meanwhile, cook pasta according to package directions.
6. Serve chicken with pasta; pour sauce over top. Sprinkle with parsley and Parmesan cheese,
as desired.
13 g total fat; 3.5 g saturated fat; 70 mg cholesterol; 450 mg sodium; 5 g total dietary fiber.
34
|
35
thai-style curry beef & pasta
Curry in a hurry! Tossed with a sauce featuring favorite Thai ingredients, spaghetti
is the perfect base for a beef and vegetable stir-fry. The taste bud tingling flavors of
ginger, coconut milk, chili pepper and red curry paste are irresistible.
Top sirloin is a very
flavorful, tender cut of
lean beef, perfect for
stir-frying. Sirloin tip
steak or flat iron can
be substituted for the
top sirloin.
For easier slicing,
partially freeze beef
about 30 minutes
before slicing.
Use different colors of
nutrient-rich peppers
to give this dish even
more health benefits
such as vitamins C,
A and B-6, as well
as an appetizing
appearance.
Broccoli is a cruciferous
vegetable, as are
cauliflower and
cabbage, all of which
are a rich source of
vitamins and minerals.
|
1 box Dreamfields Spaghetti
1 pound boneless beef top sirloin steak,
about 3/4 to 1 inch thick
2 tablespoons canola or vegetable oil, divided
3 cups broccoli florets
1 medium bell pepper, cut into 1/2-inch
thick strips
1 medium onion, cut into 8 wedges
2 to 3 teaspoons minced fresh ginger
1 serrano or other hot chili pepper, minced
1 can (14 ounces) light coconut milk
1/4 cup red curry chili paste
Finely chopped roasted peanuts (optional)
MAKES 6 SERVINGS
2. Meanwhile, cut steak in half lengthwise, then crosswise into 1/4-inch thick slices. Toss with
garlic; set aside.
3. Heat 1 1/2 teaspoons of the oil in large nonstick skillet over medium-high heat. Add half of
beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove from skillet.
Repeat with remaining beef and 1 1/2 teaspoons oil. Remove from skillet; keep warm.
4. Add remaining 1 tablespoon oil to skillet. Add broccoli, bell pepper and onion. Cook and stir
1 minute. Add 1 to 2 tablespoons water; continue cooking and stirring 1 minute. Stir in
ginger and chili pepper. Add combined coconut milk and curry paste to skillet. Bring to boil;
reduce heat and simmer 3 to 5 minutes or until vegetables are crisp-tender. Return beef to
skillet; remove from heat.
5. Toss beef mixture with pasta. Garnish with peanuts, if desired.
Find curry paste in the
ethnic section of most
large supermarkets or
specialty food stores.
36
|
37
roasted vegetables with
rotini & rosemary pesto
A combo of root and cruciferous vegetables, this meal-in-one pasta dish is ready to
serve in about an hour. Delicious fresh pesto clings to the spirals of the rotini and
the vegetables, so you taste the rustic flavors in every bite.
For a vegetarian
version omit sausage,
and add extra
vegetables.
Prepared pesto can
be used in place
of homemade. Use
about 2/3 cup.
Try different kinds
of sausage such as
turkey or pork.
Making your own
pesto is easy, and
you can control the
fat content by using
fewer walnuts, less
cheese or oil. Just
taste as you go.
1
2
8
8
1/2
|
tablespoons plus 2 teaspoons olive oil
cups vegetables (see note)
large cloves garlic
teaspoon salt
|
MAKES 8 SERVINGS
Coarsely ground black pepper
3/4p ound fully-cooked chicken sausage links,
each cut in half crosswise on the diagonal
Parsley-Rosemary Pesto (see recipe
below)
1. Preheat oven to 425°F.
2. Line large rimmed baking pan (17x12x1-inch) with aluminum foil. Brush lightly with
2 teaspoons of the oil.
3. Place 8 cups vegetables (any combination) plus garlic cloves in large bowl; toss with
remaining 2 tablespoons oil, salt and pepper. Place vegetables and garlic cloves in single
layer in baking pan. (Remove broccoli and cauliflower, if using, and reserve for step 3.)
Roast in oven 15 minutes.
3. Stir vegetables. Add sausage, reserved broccoli and cauliflower, if using. Continue roasting
15 to 20 minutes or until vegetables are lightly browned and tender.
4. Meanwhile, cook pasta according to package directions. Return to pan. Toss with pesto.
Add vegetables and sausage. Transfer to platter.
Note: Choose 8 cups of any combination of vegetables: fennel bulbs, cut into quarters; parsnips,
cut into 2-inch lengths; carrots, cut into 2-inch lengths; medium onions, quartered; broccoli
florets; cauliflower florets; sweet potatoes, cut into 2-inch pieces, See Roasting Veggie Tips.
Parsley-Rosemary Pesto
|
MAKES 2/3 CUP
1 cup packed Italian parsley
1/3 cup packed fresh rosemary, stems
removed
3 cloves garlic
1/3 cup walnuts
1 ounce chunk Parmesan cheese (about
1/4 cup shredded)
1/3 cup olive oil
Place all ingredients except oil in bowl of food processor. Pulse until well combined. With
processor running, add oil in slow, steady stream until well combined.
Watch the
recipe video
38
39
angel hair con tilapia
Poaching is an easy cooking method in which fish simmers in a sauce while
absorbing moisture and flavors from the sauce. Serve the fish and spicy marinara
sauce with quick-cooking angel hair pasta and you’ll have the flavors of
Italy on the table in less than 30 minutes.
Any favorite firm
white fish such as
grouper, flounder,
striped bass, halibut
or cod can be
substituted for
the tilapia.
Look for fish that
has been “certified
sustainable” seafood.
There are several
methods for
seafood to be
certified sustainable.
If this certification is
not evident at the fish
counter, ask before
you purchase.
|
1/2cup chopped green onion
1/2cup julienne or thickly shredded carrots
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1/2t easpoon crushed red pepper flakes,
or to taste
Salt
Pepper
|
MAKES 6 SERVINGS
1 cup (8 ounces) marinara sauce
2 tablespoons sliced fresh basil
1 pound tilapia fillets (2 to 4 fillets)
1/2cup dry white wine
1/2cup shredded Parmesan cheese
1/4cup toasted sliced almonds
1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, carrots,
parsley, and garlic; stir well. Add red pepper flakes, salt and pepper, as desired. Continue
cooking about 5 minutes or until onion is browned, stirring frequently. Add marinara sauce
and fresh basil. Cook 4 minutes, stirring occasionally. Meanwhile, cook pasta according to
package directions; set aside.
2. Place tilapia fillets in skillet. Pour wine and lemon juice over fish. Cook 2 minutes; turn
carefully with spatula. Continue cooking 2 minutes or until cooked through (fish flakes
easily when tested with fork). Remove from heat. Remove fish from skillet. Cut into 1-inch
pieces.
3. Toss pasta with sauce in skillet. Gently stir in fish. Top with Parmesan cheese and toasted
almonds.
Note: To toast almonds, spread on rimmed baking pan. Place in 350°F oven 8 minutes or until
lightly browned, stirring occasionally. Remove from oven; cool completely.
40
41
spaghetti with
wild mushroom sauce
The region of Umbria, located in the heart of Italy, is the inspiration for this dish.
Mushrooms grow abundantly on the mountainsides and provide exquisite earthy
flavor to this “company’s coming” pasta dish.
Store dried mushrooms
in a cool, dry place up
to 12 months.
Dried mushrooms will
increase by 3 to 4
times when hydrated.
Save the liquid to add
flavor to sauces.
Need a wine suggestion?
Try Sangiovese; it’s
lightly fruity and a bit
earthy, a delicious
complement to the
mushroom-tomato
combo.
Mushrooms provide
a variety of nutrients
depending on the
type of mushroom.
These include
vitamin D,
potassium,
B vitamins and fiber.
|
1 box Dreamfields Spaghetti
1/2cup chopped fresh parsley
1/2cup chopped red onion
1 cup halved red and/or yellow cherry
tomatoes
3 c ups sliced porcini (dry), shiitake (fresh),
portobello (fresh) or white (fresh)
mushrooms, in any combination, stems
removed (see note)
MAKES 6 SERVINGS
1/2cup dry white wine
1 teaspoon pepper
1/2teaspoon salt
1. Heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, onion and
garlic; cook 1 to 2 minutes or until sizzling. Add tomatoes; cook 2 to 3 minutes or until
tomatoes start to soften. Stir in mushrooms; cook until tender, about 5 minutes, stirring
frequently.
2. Stir in wine and lemon juice. Simmer 5 minutes, stirring frequently. Add pepper and salt.
Remove from heat.
3. Meanwhile, cook pasta according to package directions. Add to skillet. Toss with mushroom
mixture and Parmesan cheese. Note: To hydrate dried porcini mushrooms, cover mushrooms with hot water. Allow to stand
about 20 minutes to soften; drain. Or use room temperature water and allow to stand
45 minutes to an hour. Drain.
Nutrition Information ((1/6 of recipe): 320 calories; 12 g protein; 52 g carbohydrates;
42
|
43
BY THREE MANY COOKS
creamy mushroom &
caramelized onion lasagna
Having a celebration? Dreamfields has the perfect main dish.
This special occasion lasagna pairs sweet caramelized onions with a creamy
mushroom medley—the result is party-perfect.
Dried mushrooms are
bold in flavor, and
must be hydrated
before using. Keep
some on hand, like
shiitakes, porcini or
chanterelles. They
are convenient and
will elevate the flavor
in sauces or stews.
Use the soaking liquid
in place of broth or
wine.
To lighten up the
cheese, use half
fontina and half
low-fat, part-skim
mozzarella or replace
all of the fontina with
mozzarella.
Lighten up the milk by
using 1% instead of
2% milk.
Round out the meal
with a mixed green
salad and a lighter red
wine such as Pinot
Noir.
|
15 uncooked Dreamfields Lasagna noodles
7
tablespoons olive oil, divided
2 medium-large onions, halved and thinly
sliced (4 heaping cups)
Salt
1
teaspoon dried thyme leaves, divided
2 pounds baby bella or cremini mushrooms, cleaned and sliced
8
cloves garlic, minced, divided
|
MAKES 12 SERVINGS
2 1/2 cups 2% milk
1 1/2 c ups reduced-sodium, fat-free chicken
or vegetable broth
1/2 ounce dried mushrooms, finely chopped
5
tablespoons all-purpose flour
1 1/4 cups grated Parmesan cheese, divided
2 1/2 c ups grated fontina cheese (about
10 ounces)
1. Cook pasta according to package directions. Lay noodles out in single layer on clean kitchen
towel to prevent sticking. Meanwhile, heat 2 tablespoons of the oil in large skillet over
medium-high heat. Add onions; sauté 8 to 10 minutes or until golden brown, stirring
occasionally. Reduce heat to low; season onions lightly with salt and pepper as desired, and
1/2 teaspoon of the thyme. Continue cooking about 10 minutes or until onions are caramel
brown color. Transfer to bowl; set aside.
2. Return skillet to stovetop. Heat 2 tablespoons oil over medium-high heat until hot. Add baby
bella mushrooms; sauté about 10 to 12 minutes until all liquid evaporates and mushrooms
start to turn golden. Lightly season with salt, pepper, 2 of the minced garlic cloves (about
2 teaspoons) and remaining 1/2 teaspoon thyme towards the end of cooking. Remove
mushrooms from heat; set aside.
3. Microwave milk, broth and dried mushrooms in microwave-safe bowl on HIGH power about
5 minutes until liquid is steamy hot and mushrooms are soft. Heat remaining 3 tablespoons
oil and remaining minced garlic in large saucepan or small Dutch oven over medium-high
heat. When garlic begins to sizzle and turn golden, whisk in flour until smooth, then
vigorously whisk in milk mixture. Cook and stir until sauce starts to bubble and thicken.
Stir in half of Parmesan cheese; season to taste with salt and pepper. Remove from heat.
4. Adjust oven rack to upper middle position. Preheat oven to 425°F. Smear 1/4 cup sauce
over bottom of 9x13-inch baking dish. Assemble next 4 layers in the following order:
3 noodles, 2/3 cup sauce, 1/4 of the onions, 1/4 of the mushrooms, 1/2 cup fontina and
2 tablespoons Parmesan. Assemble final layer with remaining noodles, sauce and cheeses.
Seal lasagna with foil that has been sprayed with nonstick cooking spray. Bake 25 to 35
minutes or until bubbly. Remove foil; continue baking until cheese is spotty brown, about
10 minutes longer. Let stand 10 to 15 minutes. Cut and serve.
44
45
BY IN SOCK MONKEY SLIPPERS
spanish charcuterie pasta salad
Key ingredients of Spanish cookery shine in a salad that’s just right for
casual entertaining. Ready in about half an hour, this savory, flavorful penne pasta
salad is a complete meal…just pour the wine and enjoy!
Make the boiled eggs
a day ahead and
refrigerate. Cut into
quarters just before
serving.
While Spanish olives
have their own unique
flavor profile, you can
substitute your
favorite variety of
olives.
Chorizo and jamón
serrano ham can
be found in the deli
department of most
large supermarkets
and specialty food
stores.
Serve salad
immediately after
preparing or chill until
serving time.
46
1
1/4
2
2
1
1
1
1
1
1/4
|
box Dreamfields Penne Rigate
cup extra virgin olive oil
tablespoons sherry vinegar
tablespoons minced shallots
large clove garlic, minced
tablespoon chopped fresh oregano
tablespoon fresh thyme leaves
tablespoon Dijon mustard
teaspoon smoked paprika, or to taste
teaspoon salt
|
MAKES 8 MAIN DISH SERVINGS
Freshly ground pepper
1 cup cherry tomatoes, halved
1/2 c up thin slices dried Spanish chorizo, cut
in half
1/3 cup sliced Spanish olives
3 ounces shaved jamón serrano ham or
prosciutto
4 hard-boiled eggs, cut into quarters
Fresh oregano and thyme for garnish
(optional)
2. In small bowl combine oil, vinegar, shallots, garlic, oregano, thyme, mustard, paprika, salt
and pepper, as desired. Whisk vigorously until well mixed; set aside. 3. Add tomatoes, chorizo and olives to pasta. Whisk dressing; add to pasta mixture and toss
to combine. Arrange salad on large platter. Tear ham into strips. Arrange ham and egg
quarters on salad. Garnish with a sprinkling of fresh oregano and thyme, if desired.
14 g total fat; 2.5 g saturated fat; 100 mg cholesterol; 580 mg sodium; 5 g total dietary fiber.
47
veggie-licious
For the love of vegetables! These irresistible dishes bring new depths
and flavors to enjoying seasonal produce. From hearty main dishes to
clever and delicious sides, Dreamfields makes it easy to enjoy more
veggies every day and every way!
48
Fresh Tomato
and Basil Pasta
Creamy Roasted
Carrot Pasta
p. 50
p. 52
Penne with Roasted
Eggplant & Savory
Mushroom Ragu
p. 54
Butternut Squash
With Linguine
Rotini with Broccoli,
Peas, Basil &
Goat Cheese
p. 56
p. 58
Creamy SpinachArtichoke Penne with
Garlic-Thyme
Breadcrumbs
p. 60
49
fresh tomato and basil pasta
Serve this easy angel hair pasta as an entrée or side dish. The four ingredient
no-cook sauce takes just minutes to prepare, and the angel hair pasta cooks
in only 5 minutes. Such a fresh simple way to eat a little bit healthier!
Tomatoes are a
nutrition powerhouse.
They are a good
source of fiber,
potassium and
vitamins A and C.
For an extra nutrition
boost, add other
vegetables to the
tomato mixture.
Try fresh corn, cut
off the cob; thinly
sliced green onions;
chopped bell peppers.
For extra protein
and fiber, add rinsed
drained canned
cannellini beans to
the tomato mixture.
|
COOK TIME 5 MINUTES
5 c ups coarsely chopped tomatoes
(see note)
¹/₂ cup chopped fresh basil
MAKES 6 SERVINGS
Salt
Shredded Parmesan cheese (optional)
1. Cook pasta according to package directions. Toss with 1 tablespoon of the oil; set aside.
2. Meanwhile, in large bowl, toss together tomatoes, basil, garlic and remaining 1 tablespoon
oil. Add salt and pepper, as desired. Arrange pasta on platter; top with tomato mixture.
Sprinkle with Parmesan cheese, if desired.
Note: Use fresh, firm, ripe tomatoes. Use heirlooms, grape, cherry, etc.
Make It:
Greek-Style—Use fresh oregano instead of fresh basil. Top with crumbled feta cheese instead
of Parm.
Tex-Mex—Use fresh cilantro instead of fresh basil. Top with queso fresco instead of Parm.
50
|
51
BY BELL’ALIMENTO
creamy roasted carrot pasta
This savory puree of roasted carrots, garlic and bell pepper makes the perfect pasta
and vegetable side to grilled meats or fish. It’s such a simple pasta sauce,
but so flavorful thanks to the caramelized flavor of roasted carrots,
bell pepper and garlic. Just toss the sauce with rotini, garnish and serve!
Kids won’t even notice that you’ve snuck in vegetables!
Great for a
vegetarian meal;
just omit the bacon
garnish and use
vegetable broth in
place of chicken
broth.
Since the oven is
heated up, add a few
more vegetables to
the roasting pan.
Simply reheat the
extra roasted
vegetables a night
or two later and toss
with cooked rotini
or penne. Add some
shredded cheese or
pesto if you like. Voila!
Dinner in minutes!
|
1
6
medium carrots, peeled
1
medium red bell pepper
1
large clove garlic
1 1/2tablespoons olive oil
Kosher salt
Black pepper
|
MAKES 12 SIDE DISH SERVINGS
1 1 /2 to 2 c ups reduced-sodium, fat-free
chicken broth
Parmigiano-Reggiano shavings
(optional)
Fresh thyme (optional)
Crumbled cooked bacon (optional)
2. Place carrots, bell pepper and garlic on rimmed baking sheet sprayed with nonstick cooking
spray. Drizzle with oil. Season with salt and pepper, as desired. Toss to coat. Bake 25 to
30 minutes or until tender, stirring once halfway through cooking.
3. Meanwhile, cook pasta according to package directions. Reserve ¹/₂ cup cooking liquid
before draining; set aside.
4. Remove skin and seeds from roasted pepper; discard. Place carrots, pepper and garlic in
food processor or blender. Add 1 cup broth and pulse until pureed; continue adding broth
until mixture reaches a creamy consistency. Season with salt and pepper, as desired.
5. Place pasta and pureed carrot sauce in large bowl. Toss to coat. If sauce is too thick add
reserved cooking liquid, a small amount at a time, to reach desired consistency.
6. Garnish with Parmigiano shavings, fresh thyme and bacon, if desired.
52
53
penne with roasted eggplant
& savory mushroom ragu
Roasted eggplant and an earthy mushroom medley are the perfect pairing for a
healthy, rustic penne pasta meal. Each variety of mushroom is delicious on its own,
but intensifies in flavor when combined with other varieties. This happens thanks to
the umami component in the mushrooms.
Umami is now called
the fifth taste, after
sweet, salty, bitter
and sour. It is often
described as a rich,
meaty, savory flavor
such as that from
mushrooms.
Spraying the eggplant
with nonstick cooking
spray, then roasting is
an easy way to cook
it without using as
much oil as sautéing
requires.
No need to peel the
eggplant; the skin will
become tender during
roasting.
Choose a mediumbodied red wine to
serve with this dish—
Cabernet Franc or
Merlot.
This dish is robust
enough for an entrée,
or can complement a
roasted pork loin or
chicken, grilled Italian
sausage or lamb
chops.
54
|
1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
1 tablespoon each: chopped finely chopped
red onion, fresh rosemary and minced
garlic
1/2 cup chopped fresh parsley
1 cup each: sliced porcini (dry), portobello
(fresh) and shiitake (fresh) mushrooms
(see note)
|
MAKES 6 SERVINGS
1/2cup dry red wine
2 cups (16 ounces) prepared marinara
sauce
1 teaspoon pepper
1/2teaspoon salt
Shredded Parmesan cheese (optional)
2. Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on
nonstick baking sheet or foil-lined baking sheet. Bake 15 minutes or until tender. Remove
from oven. Place eggplant on paper towels. When cooled, cut slices in half.
3. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, rosemary,
garlic, parsley and mushrooms. Cook 5 minutes, stirring occasionally. Stir in wine; cook
2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with
pepper and salt. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring
occasionally. Remove from heat.
4. Meanwhile, cook pasta according to package directions. Toss with eggplant sauce and
1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about
20 minutes to soften; drain.
55
butternut squash with linguine
This elegant linguine pasta dish is a flavor powerhouse—butternut squash accented
with sage, goat cheese and toasted walnuts. It’s appropriate for special occasions,
but don’t save this recipe for the holidays; it’s great for family meals, too!
To save time, look
for butternut squash
already cut up in the
produce section or in
the frozen food aisle
of the supermarket.
Pecans would also be
delicious in this recipe.
To toast walnuts or
pecans, spread nuts
in a single layer on a
rimmed baking pan.
Bake in 350°F oven
for about 8
minutes, or until
lightly browned,
stirring occasionally.
|
1/2 box Dreamfields Linguine
2 teaspoons olive oil
4 cups butternut squash pieces (about
1-inch pieces)
1/2 cup dry white wine or vegetable broth
1/4 teaspoon salt
1/4 c up chopped fresh sage or 4 teaspoons
dried sage
56
MAKES 4 SERVINGS
1/4 c up crumbled goat cheese, blue cheese or
shredded Parmesan cheese
Cru m bled cooked prosciutto or bacon
(optional)
Additional cheese (optional)
Toasted chopped walnuts (optional)
2. M eanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic; cook
and stir until fragrant, about 1 minute. Stir in squash, wine and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage. Remove from heat.
3. Toss squash with pasta and 1/4 cup goat cheese. Sprinkle with prosciutto, additional cheese
and walnuts, if desired.
You can also toast on
the stovetop. Heat
nuts in a heavy skillet
over medium heat for
1 to 2 minutes or until
golden brown and
fragrant. Stir nuts
constantly to avoid
burning. Transfer to a
bowl to cool.
Dark yellow butternut
squash is a very good
source of vitamins A
and C, as well
as potassium.
Remember—darker,
more vibrant colored
fruits and vegetables
are the most nutrient
dense!
|
57
BY HEALTHY GREEN KITCHEN
rotini with broccoli, peas,
basil & goat cheese
Nutritious green veggies plus good-for-you rotini pasta are a delicious duo
especially when accented with goat cheese and fresh basil. The goat cheese melts
when tossed with the just-cooked vegetables and pasta, and makes a tangy light
sauce. Dress it up with the optional toppings or not—it’s delicious either way.
Make sure vegetables
are crisp-tender
so they provide a
crunchy complement
to the al dente pasta.
Chopped broccoli
rabe (rapini) can be
substituted for the
broccoli for a more
pronounced flavor
profile.
Toasted almonds or
walnuts are also a
delicious complement
to this dish.
Goat cheese
contains less lactose
than cow’s milk and
cheese, making it
easier to digest.
58
|
1/2box Dreamfields Rotini
1 cup freshly shelled snap peas (or frozen
peas)
1 large or 2 small shallots, minced
1 cup chopped broccoli
1/2cup loosely packed, fresh basil, chopped
|
MAKES 4 SERVINGS
1/4c up crumbled fresh goat cheese
Crushed red pepper flakes
Toasted pine nuts
Crumbled fresh goat cheese (optional)
Olive oil (optional)
Sea salt (optional)
1. Cook pasta according to package directions, adding peas during last 30 seconds of cooking;
set aside.
2. Heat olive oil in heavy skillet over medium heat. Add shallots; cook 1 minute, then add
broccoli and continue cooking 2 to 3 minutes, stirring occasionally. Remove from heat.
3. Toss pasta and peas with broccoli mixture. Add basil and 1/4 cup goat cheese; toss to mix
well.
4. Spoon pasta onto serving dishes; sprinkle with crushed red pepper and pine nuts, as
desired. Finish with additional cheese, a drizzle of olive oil and sea salt, if desired.
59
BY THREE MANY COOKS
creamy spinach-artichoke
penne with garlic-thyme
breadcrumbs
Does this dish sound familiar? The ingredients are much the same as
those in the quintessential favorite, spinach-artichoke dip. We’ve turned the dip
ingredients into a sauce, then tossed with penne rigate to make a creamy,
cheesy meatless main dish with a crunchy topping. Yummy!
Reduce the amount
of Parmesan cheese
in the sauce to 1/4
cup to decrease fat
and sodium if that is a
concern for you.
Serve with a simple
cherry tomato salad.
Toss cherry tomatoes
with olive oil, a drizzle
of white balsamic
vinegar and chopped
fresh herbs such as
parsley, thyme or
chives and finish with
a few grinds of black
pepper.
This recipe also
makes a delicious
side dish—just simply
serve smaller
portions.
1 can (14 ounces)
artichoke hearts,
drained and
coarsely chopped
can be substituted
for frozen artichoke
hearts.
60
|
2 tablespoons olive oil, divided
1 cup panko breadcrumbs
5 cloves garlic, minced, divided
1/4teaspoon dried thyme leaves
Salt
Ground black pepper
8 ounces fat-free or light (Neufchatel)
cream cheese
|
MAKES 6 SERVINGS
1 pound frozen chopped spinach, thawed
(not drained)
1 package (10 ounces) frozen artichoke
hearts, cooked, drained, coarsely chopped
6 tablespoons finely grated Parmesan
cheese
Grated Parmesan cheese for garnish
(optional)
1. Cook pasta according to package directions. Reserve 1 cup cooking liquid before draining;
set aside.
2. Meanwhile, heat 1 tablespoon of the oil in large skillet over medium heat. Add panko and
toast 2 to 3 minutes until light golden brown, stirring frequently. Add 2 minced garlic
cloves (about 2 teaspoons), thyme and a sprinkling of salt and pepper; continue toasting
1 to 2 minutes longer until fragrant and golden brown, stirring occasionally. Transfer to
medium bowl; set aside.
3. Return skillet to stovetop. Heat remaining 1 tablespoon oil and remaining minced garlic over
medium heat; cook just until garlic sizzles and turns golden. Add cream cheese, spinach
with liquid, and the artichoke hearts. Cook until mixture melts to a simmering sauce, stirring
frequently. Stir in 6 tablespoons Parmesan cheese.
4. Add sauce to pasta; toss to coat. Add enough reserved pasta cooking liquid to make a light
creamy sauce, if necessary. Adjust seasoning, including salt and pepper, to taste. Serve
immediately, sprinkling generously with toasted breadcrumbs and additional Parmesan
cheese, if desired.
9 g total fat; 2 g saturated fat; 10 mg cholesterol; 740 mg sodium; 9 g total dietary fibe r.
61
stovetop saviors
Oh, those busy days when a quick meal is a must! No worries.
Dreamfields has you covered. No oven needed, just the stovetop.
These family-friendly favorites are delicious, quicker than carry-out
(30 minutes or less) and prepared with readily available ingredients,
including better-for-you pasta. Dinner’s on the table in a snap!
62
Stovetop Mac & Cheese
Rotini with Ground
Beef & Spinach
Chicken & Veggie
Spaghetti Skillet
p. 66
p. 68
Cheesy Pasta with
Chicken & Broccoli
Linguine Carbonara
p. 64
Quick Chili Mac Skillet
p. 70
p. 74
p. 72
63
stovetop mac & cheese
Just four ingredients make this quick and simple mac & cheese that's
destined to be a family favorite.
Raid the pantry or
fridge for your
favorite add-ins.
Possible add-ins
include: cooked
chicken, turkey, ham
cubes, hot dog
pieces, meatballs,
cooked chicken
or turkey sausage,
cooked broccoli
florets, green peas,
chopped tomato or
halved cherry
tomatoes.
|
MAKES 6 SERVINGS
1 box Dreamfields Elbows
1 cup prepared light Alfredo sauce
2 cups shredded reduced-fat Cheddar cheese
or part-skim mozzarella cheese or a combination
1/2 cup skim milk
2. Add Alfredo sauce, cheese and milk to pasta pan. Cook and stir over low heat until cheese
is melted. Remove from heat. Add pasta; stir to combine. Add additional milk if necessary
for desired consistency. Serve immediately.
64
|
65
rotini with ground beef & spinach
Family hungry? No time to cook? This quick pasta meal can be on the table in half
an hour, and it’s made from scratch—not a packaged mix.
Ground chicken or
turkey breast can be
substituted for the
ground beef.
No oregano? Use
Italian seasoning
instead.
Have frozen
spinach on hand?
Thaw and drain well;
use in place of fresh
spinach.
Just add fruit for
dessert to round out
the menu.
|
1 box Dreamfields Rotini, Penne Rigate or
Elbows
1 tablespoon olive oil
1 cup chopped onion
3 large cloves garlic, minced
1 pound (90%) lean ground beef
1 can (8 ounces) no-salt-added tomato
sauce
1 teaspoon dried oregano
|
MAKES 6 SERVINGS
1 package (10 ounces) fresh spinach
leaves, shredded
1/4c up shredded fresh basil or 1 tablespoon
dried
1/2t easpoon crushed red pepper flakes, or
to taste
Salt (optional)
1/3 cup shredded Parmesan cheese
2. Meanwhile, heat oil in large heavy skillet over medium heat. Cook onion and garlic
5 minutes, stirring occasionally. Add ground beef; cook 8 to 10 minutes or until beef is
cooked through, stirring occasionally, breaking beef into large crumbles.
3. Stir in tomato sauce and oregano. Continue cooking 5 minutes, stirring frequently.
Add spinach, basil and red pepper flakes; continue cooking 3 minutes. Season with salt,
if desired. Remove from heat.
4. Add pasta to skillet; toss with beef mixture. Sprinkle with cheese.
66
67
chicken & veggie spaghetti skillet
A healthy spaghetti supper, complete with a light, fresh zucchini-tomato sauce
and chicken is table ready in just 30 minutes.
Who says sauces need to simmer for hours? Enjoy!
Most any fresh
tomato will work in
this recipe, whatever
is on hand—cherry
or grape tomatoes,
plum tomatoes, even
heirlooms. You’ll
need about 2 cups
chopped.
Unexpected
company? Double
the recipe and treat
guests to a special
spaghetti meal!
Add crushed red
pepper flakes for a
little added heat.
|
1/2b ox Dreamfields Spaghetti
2 teaspoons olive or vegetable oil
2 teaspoons minced garlic
1 medium zucchini, cut lengthwise in half,
then into 1/2-inch thick slices
3 medium tomatoes, coarsely chopped
1/2 c up reduced-sodium, fat-free chicken
broth or vegetable broth
2 cups cooked chicken pieces or strips
Salt
Pepper
1/4 cup sliced fresh basil
2 tablespoons shredded Parmesan cheese
MAKES 4 SERVINGS
2. M eanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic. Cook
and stir 1 to 2 minutes, until garlic is softened. Add zucchini; cook and stir 1 minute. Add
tomatoes and broth; cook 3 to 5 minutes until zucchini is crisp-tender, stirring frequently.
Remove from heat.
3. A dd pasta to skillet; toss. Add chicken; toss. Season with salt and pepper, as desired.
Sprinkle with basil and Parmesan cheese. Use rotisserie
chicken, packaged
pre-cooked chicken
strips, or leftover
grilled or baked
chicken cut into
pieces for this recipe.
68
|
69
quick chili mac skillet
Pantry staples like Dreamfields pasta, canned tomatoes and kidney beans
make this skillet easy to assemble in a hurry! Kids and grown-ups
will dig right into this Tex-Mex style meal.
Ground turkey or
chicken breast can
be used in place of
ground beef.
If you have Pepper
Jack or Cheddar
cheese on hand,
shred it and use
instead of the
packaged cheese
blend.
Chopped avocado
and fresh cilantro
tossed with salad
greens and vinaigrette
make a perfect
accompaniment.
Add-ins: frozen
corn kernels, diced
chipotle peppers in
adobo sauce, sliced
green onion.
70
1/2 1/2 1
1 to 2
1
|
pound (85% lean) lean ground beef
medium onion, coarsely chopped
teaspoons chili powder
c an (14.5 ounces) diced tomatoes,
undrained
|
MAKES 4 SERVINGS
1 can (15 ounces) kidney, pinto or black
beans, rinsed and drained
Salt
1/4 cup shredded Mexican cheese blend
2. Meanwhile, heat large nonstick skillet over medium heat. Cook ground beef and onion
8 to 10 minutes or until beef is cooked through and onion is tender, stirring occasionally,
breaking beef into large crumbles. Stir in chili powder then tomatoes. Cook and stir
2 to 3 minutes to blend flavors. Add beans; heat through. Remove from heat.
3. Toss beef mixture with pasta. Season with salt and pepper, as desired. Sprinkle with
cheese.
71
BY CABOT CREAMERY
cheesy pasta with
chicken & broccoli
This weeknight winner is kind of like mac & cheese,
but with the addition of chicken and broccoli for a tasty twist on tradition.
It’s a great go-to family dinner for busy weeknights.
If you have leftover
chicken from another
meal, substitute it for
the packaged chicken
strips.
Use frozen broccoli
cuts or a vegetable
blend if you don’t
have fresh broccoli on
hand.
Experiment with other
varieties of cheese,
like part-skim
mozzarella or Swiss.
72
1
3
1
1
1 |
box Dreamfields Penne Rigate
cups small broccoli florets
teaspoon olive oil
teapoon minced fresh or prepared garlic
(9-ounce) package cooked chicken breast strips (about 2 cups)
|
MAKES 6 SERVINGS
4 ou nces Cabot Sharp Light Cheddar,
grated (about 1 cup)
Salt
1. Cook pasta according to package directions, adding broccoli during last 2 minutes of
cooking. Reserve 1/2 cup cooking liquid before draining; set aside.
2. Return empty pasta pan to heat. Add oil and garlic; cook and stir over medium heat until
fragrant, about 10 seconds. Add chicken, cheese and reserved pasta cooking liquid. Cook
and stir until cheese is melted. Remove from heat. Stir in pasta. Season with salt and
pepper, as desired. Serve immediately.
73
linguine carbonara
It's a classic; so easy to make and so delicious. Bacon, eggs and linguine
are the defining ingredients in this time-honored favorite
that tastes just like it came from the neighorhood trattoria. It's that good!
If the idea of
undercooked eggs
concerns you, the
solution is simple. Use
in-shell pasteurized
eggs in carbonara
and other recipes that
call for undercooked
eggs. Or use 1 cup
egg substitute which
is the equivalent of
4 whole eggs.
To cut down on fat,
eliminate the olive
oil or the bacon
drippings, or reduce
the amount of each.
No thyme? Use
parsley or other
favorite herbs.
Serve with a salad
for a quick dinner.
74
1
1
6
4
|
box Dreamfields Linguine or Spaghetti
tablespoon extra virgin olive oil
strips good quality bacon, diced
large eggs, at room temperature
|
MAKES 6 SERVINGS
1/2 cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme leaves
Salt
1. Heat olive oil in small skillet over medium heat; add bacon and cook until crisp; reserve.
2. Meanwhile, in large metal bowl, beat eggs until well combined. Beat in cheese and thyme.
3. Cook pasta according to package directions. When the pasta is cooked, drain and add
immediately to egg mixture, along with bacon-olive oil mixture; toss well, until sauce
thickens and coats pasta.
4. Season to taste with salt and pepper, as desired. Serve immediately in warm bowls.
75
How Dreamfields Calculates
the Nutritional Analysis of a Recipe
Nutrition information for Dreamfields’ recipes is calculated by an
independent company using proprietary nutrition analysis software.
Values are approximate due to variations in ingredients, measurements
and brands. The analysis is presented per serving of the recipe, not for
the entire recipe.
Nutrition information is provided for the following: Calories, Protein,
Carbohydrates, Total Fat, Saturated Fat, Cholesterol, Sodium and Dietary
Fiber.
Additional factors :
If there is a range in the amount
of an ingredient, the smaller
amount is used in the calculation.
If a choice of ingredients is
provided, the first ingredient is
used in the calculation.
Optional ingredients are not
included in the calculation.
Ingredients, including garnishes,
without an amount provided are
not included in the calculation.
76
If a brand name is included for an
ingredient, the calculation will be
made using that brand’s nutrition
information.
Serving sizes for recipes are based
on several factors, including: is the
recipe meant to be an entrée or
side dish; the amount of protein
included; and the overall volume of
the final dish. In general, entrées
are approximately 1 1/4 to 1 3/4
cups; side dishes are approximately
1/2 cup.
Contributors
Thank you to the following folks who have created many of the fantastic recipes
included in this book and on our website.
We cherish our relationship with you and appreciate your impeccable culinary skills.
Average Betty
Baked Bree
bell’alimento
Cabot Cheese
Chef Antonio Cecconi
Doughmesstic
Healthy Green Kitchen
Mother Thyme
In Sock Monkey Slippers
Three Many Cooks
Click here to access the online version of our eCookbook
which is device compatible.
77

Pasta Perfection - Dreamfields Pasta

Transcription

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