food
W H A T'S CO O KIN G
W rap and Go
A tightly sealed foil packet holds in ju ice s so flavors can
blend in an a ll-in -o n e meal. U se this technique to cook fish
filets, chicken tenderloins, or a m ix of veggies and herbs
w ith a bit of liquid, su ch as juice, broth, or w ine.
BACON & EGG PASTA
start to finish: 35 MIN.
12
oz. dried linguine or thin spaghetti
5
pieces thick-sliced bacon, chopped
V
4
cup drywhite wine
3
cloves garlic, minced
V
4
tsp. crushed red pepper
1
i
cup finely chopped red sweet pepper
4
eggs, lightly beaten
3 /
cup half-and-half or light cream
i
cup fresh baby spinach
Vi
cup Asiago cheese, shredded
(2
oz.)
V4
cup chopped fresh Italian (flat-leaf)
parsley or basil
1
hard-cooked egg, peeled and chopped
Shredded Asiago cheese (optional)
Freshly ground black pepper
1
.
Cook pasta according to package
directions. Drain, reserving 1 cup cooking
liquid. Return pasta to pan; keep warm.
Meanwhile, in large skillet, cook bacon
until crisp; remove bacon with slotted
spoon and drain on paper towels. Reserve
1
tablespoon drippings in skillet; discard
remaining drippings. Add wine, garlic, and
crushed red pepper to drippings in skillet.
Return to heat. Bring to boiling. Reduce
heat; boil gently, uncovered, 3 minutes or
until most of the liquid has evaporated.
Stir in red sweet pepper; cook and stir
1 minute. Reduce heat to low.
2
.
In medium bowl whisk together eggs
and half-and-half. Add egg mixture to
skillet and cook, stirring constantly,
1
to
2
minutes or until egg mixture coats a
metal spoon (160°F). Do not scramble.
3
.
Add egg mixture to pasta along with
bacon, spinach, the V2 cup Asiago, and
parsley. Cook over medium heat 1 minute
just to heat through, tossing with tongs to
combine. Add reserved pasta cooking
liquid to pasta mixture as needed to make
creamy. Top with hard-cooked egg,
additional Asiago, and black pepper. Serve
immediately. SERVES 4 TO 6.
EACH SERVING
564 cal, 17 g fat (8gsat. fat),
92 mg chol, 618 mg sodium, 71 g carbo, 4 g fiber,
28g pro. Daily Values: 66% vit. A, 93% vit. C,
22% calcium, 26% iron.
170 MAY
2009
BETTER HOMES AND GARDENS
_^
SHRIMP AND BEAN PACY1TY
PREP: 15 MIN. BAKE: 20 MIN. OVEN: 350oF
1
V
4
lb. medium fresh or frozen shrimp
1
15
-oz. can cannellini beans, rinsed
and drained
1
large fresh tomato, thinly sliced
V
4
cup sliced green onions (about
2
)
V
4
cup chicken broth
1
tsp. finely shredded lemon peel
1
Tbsp. lemon juice
1
tsp. olive oil
1
tsp. Old Bay or seafood seasoning
4
slices country-style bread, toasted
Fresh basil and/or shredded
Parmesan cheese (optional)
| 1
.
Thaw shrimp if frozen. Peel and devein
shrimp; set aside. Preheat oven to 350°F.
Fold four 24x18-inch sheets of heavy-duty
foil in half. On center of foil, evenly divide
beans, tomatoes, shrimp, and onions.
Drizzle with broth, juice, and oil. Sprinkle
seasoning, lemon peel, and
black pepper.
2
.
Allowing room for steam to build, fold
together narrow ends of foil; seal with
double-fold. Place packets on baking sheet.
Bake 20 minutes or until shrimp are opaque.
Carefully open packets. Serve with bread.
Top with basil and Parmesan. SERVES 4.
EACH SERVING
335 cal, 5 gfat (1 g sat. fat),
216 mg chol, 891 mg sodium, 35 g carbo, 6 g fiber,
39 gpro. Daily Values: 14%
vit. A, 20% vit. C,
16%
calcium, 33% iron.
