Recipes from Cooking with Doyle Moore on Focus 580

March 3, 2004:  One-Dish Meals Using the Oven

BAKED SESAME CHICKEN NOODLES

• 8 oz uncooked noodles

• 1 tbsp dark sesame oil (regular)

• 1 Cup red bell pepper strips

• 8 oz. Fresh shiitake mushrooms (slice caps only)

• Boneless chicken breast cut into ½ in pieces

• 1 tsp minced fresh ginger

• 3 garlic cloves minced

• ¼ cup soy sauce

• 1 Cup chicken broth

• 1 tbsp cornstarch

• 2 tbsp Cream sherry

• Rice vinegar

• Red pepper

• 2 cups sliced bok choy

• Green onions

• Sesame seeds (toasted)

• Ponko (Japanese bread crumbs)

• Butter

Spray dish with cooking spray.  Cook pasta.   Combine broth and cornstarch and stir with a wire wisk.  Add broth mixture to pan with bell peppers, chicken, ginger and garlic. Sautee and stir in soy sauce.  Let thickened broth cook for about 2 minutes and remove from heat.  Stir in sherry, vinegar, crushed red pepper and pasta.  Spoon mixture into baking dish and cover with breadcrumbs to form a crust. You can mix butter with breadcrumbs (optional).

Bake at 400° for 20 minutes.

CASSEROLE DISH

• ground beef

• garlic

• oregano

• hot pepper

• olives

• raisins (optional)

• tomatoes (optional)

• cornmeal or corn masa

Cook and break up meat in pan on top of stove until completely brown.  Add spices and ingredients as desired.  Make a bread batter.  Using cornmeal or corn masa, make mixture in separate bowl.  Put meat into a baking dish and pour batter on top, making two separate layers.  Bake at 350-375° for 30-45 minutes and serve.

EASY RAVIOLI BAKE

• 2 (9 oz) packages refrigerated chicken ravioli (Monterey Pasta Company)

• cooking spray

• 1 cup chopped onion

• ½ cup chopped green bell pepper

• ½ teaspoon dried oregano

• 4 garlic cloves, minced

• ¼ cup dry white wine

• ½ teaspoon dried basil

• ¾ teaspoon salt

• ¼ teaspoon black pepper

• 4 (14.5 oz) cans no salt-added whole tomatoes, undrained and chopped

• 6 tablespoons tomato paste

• ½ cup (2 oz) shredded part-skim mozzarella cheese

Cook pasta separately in pot of water.  Heat Dutch oven coated with cooking spray.  Add onion, bell pepper, oregano, and garlic.  Sauté 5 minutes.  Add wine and next 6 ingredients.  Bring to boil.  Simmer 20 minutes, stirring often.  Remove from heat and add pasta to tomato mixture. Spoon pasta mixture into an 8-in square-baking dish lightly coated with cooking spray, sprinkle evenly with cheese.   Bake at 400° for 30 minutes.

TORTILLA PIE

• 8-inch tortilla

• 1 can kidney beans

• chili powder

• refried beans

• ¼ c to 1/3 c salsa

• cheese (sliced or shredded)

• taco sauce

Spray an 8-inch round cake pan.  Make dish into three layers of tortillas, bean mixture and cheese.  Add salsa to top layer.  Bake at 375° for 30-45 minutes.  Let cool 5-10 minutes after baking.

MUSHROOM RIGATONI BAKE

• 8 oz uncooked gigli or radiatore pasta

• 2 teaspoons butter

• ¼ cup sliced shallots

• 8 oz sliced shiitake mushroom caps

• 4 oz sliced cremini mushrooms

• 1 tablespoon chopped fresh thyme

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 3 garlic cloves, minced

• 1 tablespoon dry sherry

• ¼ cup all-purpose flour

• 2 cups 2% reduced-fat milk

• 1 cup (4 oz) grated Asiago cheese, divided

• cooking spray

• thyme sprigs (optional)

Cook pasta.  Melt butter in non-stick skillet.  Add shallots; sauté 3 minutes.  Add and sauté mushrooms, thyme, salt, and pepper, and garlic. Add sherry; cook 1 minute.  To make sauce, wisk in flour to heated milk.  Add ½ cup cheese. Put pasta and mushroom mixture into cheese mixture.  Use 8-in square baking dish.  Bake at 375° for 30 minutes.

NACHO PIE

ground beef

chopped onion

1 can tomato sauce

taco seasoning

1 tube 8 oz crescent rolls

1 cup 8 oz. sour cream

4 oz cheddar cheese

In a large skillet cook ground beef and onions until done.  Stir in tomato sauce and taco seasoning; bring to a boil.  Reduce heat and simmer for 5 minutes.  Separate the crescent dough into 8 triangles.  Place in a greased in 9-in pie pan.  Press into bottom and onto sides.  Sprinkle 1 cup of chips over crust and top with meat mixture.  Spread sour cream over meat mixture.  Then sprinkle with cheese and remaining chips.  Bake at 350° for 20-25 minutes.

ITALIAN SAUSAGE PUTTANESCA

• 8 oz uncooked penne pasta

• 8 oz hot turkey Italian sausage

• 1 cup chopped onion

• 1 cup chopped green bell pepper

• 3 garlic cloves, minced

• Cooking spray

• 2 (14.5 oz) cans no salt-added whole tomatoes, undrained and chopped

• ½ cup halved pitted kalamata olives

• 2 tablespoons tomato paste

• 1 tablespoon capers, drained

• 1 teaspoon anchovy paste

• ½ cup (2 oz) finely shredded Parmesan cheese

Cook pasta according to package directions, omitting salt and fat.  Drain well.  Remove casings from sausage.  Place sausage, onion, pepper, and garlic in a Dutch oven coated with cooking spray over medium-high heat; sauté 8 minutes, stirring to crumble.  Add tomatoes, olives, tomato paste, capers, and anchovy paste to pan; bring to a boil.  Reduce heat, and simmer 5 minutes.  Remove from heat.  Add pasta, tossing well to combine.  Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray; sprinkle evenly with cheese.  Bake at 400° for 15 minutes, or until cheese melts and begins to brown.

CREAMY GRUYERE AND SHRIMP PASTA

• 8 oz uncooked cavatelli or orecchiette pasta

• ¼ cup all-purpose flour

• ½ teaspoon salt

• 2 cups 2% reduced-fat milk

• 1½ cups (5 oz) shredded Gruyere cheese, divided

• 1 tablespoon butter

• 1½ pounds large shrimp, peeled and deveined

• 3 garlic cloves, minced

• 2 tablespoons dry white wine

• ¼ teaspoon ground red pepper

• 2 cups frozen green peas, thawed

• cooking spray

• parsley sprigs (optional)

Cook pasta according to package directions, omitting salt and fat.  Drain well.  Combine the flour and salt in a Dutch oven over medium heat.  Gradually add milk, stirring constantly with a whisk; bring to a boil.  Cook 1 minute or until slightly thick, stirring constantly with a whisk.  Remove from heat. Stir in ¾ cup cheese, stirring until melted.  Heat butter in a large nonstick skillet over medium-high heat.  Add shrimp and garlic; sauté 3 minutes.  Stir in wine and pepper, and cook 1 minute or until shrimp is done.  Add pasta, shrimp mixture, and peas to cheese mixture, tossing well to combine.  Spoon the pasta mixture into a 13 X9 inch baking dish lightly coated with cooking spray sprinkle evenly with remaining ½ cup cheese.  Bake at 375° for 20 minutes or until cheese melts.  Garnish with the parsley, if desired.  Serve immediately.

BAKED ZITI WITH SHRIMP AND SCALLOPS

• 8 oz uncooked ziti (short tube-shaped pasta)

• ½ cup hot water

• 1 (12 oz) bottle roasted red bell peppers, drained

• 1 (8 oz) block fat-free cream cheese, softened

• 1 tablespoon olive oil

• 1/8 teaspoon salt

• 8 oz large shrimp, peeled, deveined, and chopped

• 8 oz bay scallops

• 4 garlic cloves, minced

• 1 tablespoon chopped fresh parsley

• cooking spray

• ¾ cup (3 oz) shredded sharp provolone cheese

Preheat oven to 400°.  Cook pasta according to the package directions, omitting salt and fat.  Drain well.  Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides.  Heat the oil in a Dutch oven over medium-high heat.  Add salt, shrimp, scallops, and garlic; sauté 2 minutes or until shrimp and scallops are almost done.  Add pepper mixture to pan; bring to a simmer.  Reduce heat; cook 2 minutes, stirring frequently.  Add pasta and parsley to shrimp mixture, tossing well to combine.  Spoon pasta mixture, tossing well to combine.  Spoon pasta mixture into an 8-inch square-baking dish, lightly coated with cooking spray, and sprinkle evenly with cheese.  Bake at 400° degrees for 20 minutes or until cheese melts; remove from oven.  Preheat broiler.  Return dish to oven; broil 2 minutes or until cheese begins to brown.  Remove from heat; let stand 10 minutes.

ROASTED BUTTERNUT SQUASH AND BACON PASTA

• ¾ teaspoon salt, divided

• ½ teaspoon dried rosemary

• ¼ teaspoon freshly ground black pepper

• 3 cups (1-inch) cubed peeled butternut squash

• cooking spray

• 6 sweet hickory-smoked bacon slices (raw)

• 1 cup thinly sliced shallots

• 8 oz uncooked mini penne (tube-shaped pasta)

• ¼ cup all-purpose flour

• 2 cups 2% reduced-fat milk

• ¾ cup (3 oz) shredded sharp provolone cheese

• 1/3 cup ( 1½ oz) grated fresh Parmesan cheese

Preheat oven to 425°.  Combine ¼ teaspoon salt, rosemary, and pepper.  Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture.  Bake at 425° for 45 minutes or until tender and lightly browned.  Increase oven temperature to 450°.  Cook bacon in a large nonstick skillet over medium heat until crisp.  Remove bacon from pan, reserving 1½ teaspoons drippings in pan; crumble bacon.  Increase heat to medium-high.  Add shallots to pan; sauté 8 minutes or until tender.  Combine squash mixture, bacon and shallots; set aside.  Cook pasta.  Combine flour and ½ teaspoon salt in a Dutch oven over medium-high heat.  Gradually add milk, stirring constantly with a whisk; bring to boil.  Cook 1 minute.  Remove from heat.  Add provolone, stirring until cheese melts.  Add pasta to cheese mixture tossing well to combine.  Spoon pasta mixture into an 11 X 7 inch baking dish lightly coated with cooking spray; top with squash mixture.  Sprinkle evenly with Parmesan cheese.  Bake at 450° for 10 minutes or until cheese melts and begins to brown.