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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Sept. 5, 2012)
Page 20______________ •___________________ Il!e ^ . ì o r t l a n ò ( © b s e r u e r continued Septembers. 2012 from page IO Pasta Pizzaz Farfalle pasta tossed with sauteed onions, fragrant garlic, zucchini, mushrooms and fresh tomato. Ingredients • 1 pound farfalle (bow tie) pasta • 1/3 cup olive oil • 1 clove garlic, chopped • 1/4 cup butter • 2 small zucchini, quartered and sliced • 1 onion, chopped • 1 tomato, chopped • 1(8 ounce) package mushrooms, sliced • 1 tablespoon dried oregano • 1 tablespoon paprika • salt and pepper to taste Healthier World's Best Lasagna Substitute lean ground turkey and turkey sausage for the meat. Also used lite mozzarella and cut out the egg and salt. Ingredients Directions 1. Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain. 2. In a large skillet over medium heat, melt the butter with the olive oil and saute the garlic, zucchini, onion tomato, mushrooms, oregano, paprika, salt and pepper for 15 to 20 minutes. Combine the pasta and sauteed vegetables and toss. NEW S E A S O N S J M A R K E T Look for • • • • • • • • • 1 pound turkey sausage 3/4 pound lean ground turkey 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 11/2 teaspoons dried basil leaves • 1/2 teaspoon fennel seeds • 1 teaspoon Italian seasoning • 1/4 teaspoon ground black pep per • 2 tablespoons chopped fresh pars ley • 12 lasagna noodles • 16 ounces ricotta cheese •3 /4 pound low fat mozzarella cheese, sliced • 3/4 cup grated Parmesan cheese THE SCHOOL FRUIT LOGO Directions in our stores, and support your schools! We donate 100% of the profits from specially marked, local apples and pears to your local Schools Foundations. Earn free money for your school! Purchase Scrip cards directly from New Seasons M arket and pocket 5% of the card sales! Ask us how! hi lM 471 S E A S O N S $1O O S C R IP CARD b Our < hildrvn a A R B O R L O D G E • 503 4674777 C O N C O R D IA • 503.288.3838 In te rs ta te Ave & Portland Blvd NE 33rd & K illin g s w o rth 1 1 e w se a so n s m a rk e t.c o m • C onnect w ith in 1. Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with ba sil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 11/2 hours, stirring occasionally. 2. Preheat oven to 375 degrees F ( 190 degrees C). 3. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. 4. Spread 11/2 cups turkey sauce in bottom of 9x 13 baking dish. Ar range 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 11/ 2 cups turkey sauce over mozza rella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with alu minum foil; make sure foil does not touch cheese to prevent sticking. 5. Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.
