Jess's Recipes

2 tsp canola oil 1 lb uncooked Italian turkey sausage links 1 cup chopped onion (about 1/2 onion) 1 16 oz bag frozen pepper strips 1 cup water 1 4.5oz can diced tomatoes 1 Tbs. dried basil 1 tsp dried oregano 1 tsp garlic powder 1/8 tsp black pepper 1 tsp Worcestershire sauce 1 lb. dried penne pasta 1. Heat a pan on medium high. Add oil and sausage cook until brown on all sides, 4 minutes. Stir in onion; saute for 1 minute. Add peppers, water, tomatoes, basil, oregano, garlic powder, black pepper and Worcestershire sauce. Cover; bring ingredients to a boil. Lower heat; simmer 10 minutes. 2. Remove sausages; slice. Return to pan and simmer, uncovered for 20 minutes, or until liquid is slightly thickened. Cook pasta according to directions on package; drain and return to pot. Toss sausage mixture with pasta. Serves 8. Nutrition per serving: 231 calories, 11g protein, 5g fat, 35g carbs, 41mg calcium, 5mg iron, 471mg sodium Parents magazine, Jan 2010

Pizza Dough 1 TBS dry active yeast 1 1/2 cups warm water 3 1/2 cups flour 1 TBS olive oil 1 tsp salt Toppings 1/4 pound sliced guanciale (unsmoked Italian bacon) 1/4 lb grated Parmesan cheese 1 lb mozzarella, diced 4 eggs 4 oz. canned black truffles 1 oz truffle oil Sprinkle the yeast in the warm water. Set aside for 5 minutes. Sift the flour into a large bowl; pour the water and yeast mixture into a small well in the center of the flour. Add olive oil and salt. Mix with a spoon then with your hands to make dough. Sprinkle work area with flour, and knead the dough until it is no longer sticky. Place the dough in a clean bowl and cover with plastic; let rest for 2 hours. Punch the dough down and cut into 4 pieces. Roll out each piece with a rolling pin or wine bottle coated with flour. Heat oven and pizza stone, if you have one, to the highest setting. Otherwise place shaped pizzas on oiled sheet trays and bake at 450 degrees. Top dough with sliced guanciale, Parmesan cheese and moz...

2 lbs ground veal 1/2 lb ground pancetta 2 onions, small dice 6 cloves garlic, chopped 1 cup celery, grated 1 cup carrots, grated 1 teaspoon rosemary 1 teaspoon thyme 1 teaspoon anchovy paste 1 cup white wine 1 cup tomato sauce 1 cup heavy cream Saute ground veal and pancetta, remove from pan and drain fat Add onions, garlic, celery and carrots to the same pan, and cook through, 15 minutes. Add rosemary, thyme and anchovy paste. Return cooked meat to the pan and add white wine and reduce Add tomato sauce and simmer 1 1/2 hours Add cream, simmer 10 minutes Serve with pappardelle or your favorite pasta, serves six

TACO SOUP 3 FROZEN chicken breasts - I used 4 1 envelope ranch dressing mix 1 envelope taco seasoning mix 1 medium onion, diced 1 can rotel tomatoes 1 can black beans 1 can cannellini (or any white) beans 1 can kidney beans 1 can vegetarian baked beans 1 can kernel corn Put everything in crockpot in order listed. Do NOT rinse or drain beans. DO NOT STIR. Cook on low for 6 to 8 hours. Take chicken out and shred with two forks. Put chicken back in, stir, and eat. Freezes well