Cookin' with Carol recipes on NBC5 - February 2006
Red
Bean Dip
Serves
6 as an appetizer
Get ready for a Superbowl party with this tasty skillet-style appetizer.
2
teaspoons olive oil
1/4
cup chopped smoked sausage
1/2
cup chopped onion
1/2
cup chopped green bell pepper
1/2
cup chopped celery
2
cloves garlic, minced
1
(15-ounce) can red beans (with liquid)
1
teaspoon Cajun/Creole seasoning
1/2
cup sour cream
1/4
cup shredded cheddar cheese
Crackers
or chips for dipping
In a medium skillet (8-inch cast iron skillet works great) over medium heat, add olive oil, smoked sausage, chopped onion, green bell pepper, celery, and garlic and cook for 4 to 5 minutes, until sausage is browned and vegetables are tender. Add red beans (with liquid) and Cajun/Creole seasoning and simmer for 5 minutes, or until flavors have blended. Mash mixture slightly using a potato masher. Spread sour cream over the top and sprinkle with cheddar cheese. Serve with crackers or chips on the side.
(Air Date: February 4, 2006)
Chocolate
Swirl Candy
Serves
12
Chocolate
is beloved around the world, especially in
8
ounces semi-sweet chocolate
8
ounces white chocolate
1
cup slivered almonds, toasted
1/2
cup dried cranberries
In a microwave oven on 70 percent power, melt semi-sweet chocolate and white chocolate in separate glass bowls, uncovered, for 1 to 2 minutes, stirring halfway through. Watch carefully, so chocolate doesn’t burn. Stir in 1/2 cup almonds and 1/4 cup cranberries into each bowl. Line a baking sheet with foil, parchment paper, or wax paper. Alternately spoon semi-sweet chocolate and white chocolate on the lined baking sheet. Using a blunt knife, swirl mixture to create a marbled effect. Place baking sheet in the refrigerator and let chill for 1 hour, or until chocolate is set. Break chocolate into 2-inch irregular pieces and place in a decorative container.
Notes:
You can use any variety of nuts or dried bits of fruit in this chocolate candy, such as dried cherries, golden raisins, or chopped apricots.
(Air Date: February 11, 2006)
Italian
Sausage and Peppers with Wagon-Wheel Pasta
Serves
4
Celebrating
the Winter Games in
8
ounces Italian sausage
8
ounces wagon wheel pasta (uncooked)
2
tablespoons olive oil, divided use
2
bell peppers (any color), thinly sliced
2
cloves garlic, minced
1
(15-ounce) can tomato sauce
1
teaspoon dried oregano
Salt
and pepper to taste
1/2
cup whipping cream
Using a sharp knife, prick the surface of the sausage (so it will retain its shape while cooking). Place sausage in a saucepan and fill with water to cover by 1 inch. Bring to a simmer over medium-high heat and simmer for 8 to 10 minutes, or until sausage is almost cooked through. Remove sausage from water and pat dry with paper towels. Heat a large skillet over medium heat. Add 1 tablespoon olive oil and cook sausage for 2 to 3 minutes on all sides, until sausage is cooked through. Place sausage on a cutting board and let cool. Cook pasta according to package directions, drain, and reserve. Meanwhile, heat another large skillet over medium. Add remaining 1 tablespoon olive oil and swirl to coat pan. Add bell peppers and garlic and sauté for 3 to 4 minutes, until tender, stirring occasionally. Add tomato sauce, oregano, and salt and pepper to taste. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium, and simmer for 5 to 6 minutes, until flavors have blended, stirring occasionally. Cut sausage into diagonal slices, add to the tomato sauce, and simmer for 5 minutes, until flavors have blended, stirring occasionally. Add cream and cook for 1 minute, until warmed through, stirring occasionally. Add reserved wagon wheel pasta and stir to combine. Enjoy!
(Air Date: February 25, 2006)