W H A T’S CO O K IN G
Making two mealsat
once—onefornow,
one for later—saves
time. Use half thesauce
nowfortheshrimpand
freeze the other half to
useasasauceinwhich
tosimmerchicken,
Italian sausage,or
mushrooms.
paste, onion, garlic, chopped olives,
V
a
cup snipped parsley, capers, anchovy
paste, basil, cayenne pepper,
Va
teaspoon
salt,
and
V
a
teaspoon
ground black pepper.
2. Cover and cook on low-heat setting 8 to
10 hours or high-heat setting 4 to 5 hours.
3. Remove half of sauce (about 5
V
2
cups).
Set aside for additional meals.
4. If using low-heat setting, turn to
high-heat setting. Add shrimp and halved
olives to sauce in cooker. Cover and cook
5 minutes more or until heated through.
Serve over hot cooked pasta or rice.
Sprinkle with shaved Parmesan cheese.
M AKES
6
SERVINGS PLUS 5
V l
CUPS
LEFTOVER SAUCE (4 TO
6
SERVINGS).
EACH SERVING (W IT H SHRIM P)
257cal, 4 gfat
(1 g sat. fat), 94 mgchol, 874 mg sodium, 36 g
carbo,5gfiber, 20 gpro. Daily Values: 23%
vit. A, 33% vit. C, 13% calcium, 18% iron.
EACH SERVING (SAUCE ONLY)
33 cal, Ogfat,
2 mgchol, 355 mg sodium, 7gcarbo,2 gfiber,
1 gpro. Daily Values: 11% vit. A, 17% vit. C, 2%
calcium, 3% iron.
mm.
iBLE
CASS
LE
V
GE
PREP: 20 M IN . COOK: 4 HR. ON LOW;
2H R .O N H IG H
2
19-oz. cans cannellini beans
1
19-oz. can garbanzo or fava beans
Va,
cup purchased basil pesto
1
medium onion,chopped
4
cloves garlic, minced
1
V2
tsp. dried Italian seasoning, crushed
1
16-oz.pkg. refrigerated cooked plain
polenta cut in y2-inch-thick slices
1
large tomato, thinly sliced
1
8-oz. pkg. finely shredded Italian
cheese blend (2 cups)
2
cups fresh spinach
1
cup torn radicchio 1
2
1
. Rinse and drain beans. In large bowl
combine beans, 2 tablespoons of pesto,
onion, garlic, and Italian seasoning.
2. In 4- to 5-quart slow cooker layer half of
bean mixture, half of polenta, and half of
cheese. Add remaining beans and polenta.
Cover; cook on low heat setting 4 to 6 hours
or on high heat setting 2 to 2
V
2
hours. Add
tomato, remaining cheese, spinach, and
radicchio. Combine remaining pesto and
1 tablespoon
water.
Drizzle pesto mixture
on casserole. Let stand, uncovered,
5 minutes.
M AKES
8
SERVINGS.
EACH SERVING
360 cal, 12gfat (6gsat. fat),
26 mgchol, 926 mg sodium, 46gcarbo, 10 g
fiber, 21 gpro. Daily Values: 25% vit. A, 16%
vit. C, 36% calcium, 19% iron.
BIG-BATCH
PUTTANESCA SAUCE
This sauce will keep up to 3 days in the
refrigerator or 3 months in the freezer.
PREP: 30 M IN . COOK:
8
TO 10 HR. ON LOW;
4 T O 5 HR. ON HIGH
3
28-oz. cans diced tomatoes
V2
of a6-oz. can (V^cup) tomato paste
1
large onion, chopped
4
cloves garlic, minced
Va
cup pitted kalamata olives, chopped
Va
cup snipped fresh Italian
(flat-leaf) parsley
2
Tbsp. capers, drained
1
Tbsp. anchovy paste
2
tsp. dried basil, crushed
Va
tsp. cayenne pepper
i
lb. fresh or frozen cooked shrimp,
thawed, peeled,and deveined
Va
cup pitted kalamata olives, halved
Hot cooked pasta or rice
Shaved Parmesan cheese
1. In 4- to 6-quart slow cooker stir
together undrained tomatoes, tomato
1 9 4
OCTOBER
2008
BETTER HOMES AND GARDENS
