Santa Fe Penne Primavera Wcumin Ancho Chile Cream Sauce Food

SANTA FE PENNE PRIMAVERA W/CUMIN-ANCHO CHILE CREAM SAUCE

Steps:

• Have all of your ingredients prepped and ready to go before you start cooking.
• (Start boiling the water for your pasta and cook it according to package directions.) Meanwhile, add approximately 1 Tbsp of extra virgin olive oil and 2 Tbsp fresh chopped garlic to a large,heavy,deep nonstick skillet and set the heat to medium-high.
• Add the ground meat to the pan and cook, stirring often,to brown the meat, breaking up any lumps with your spoon so it crumbles.
• Once the meat has fully cooked (about 5 minutes or so), use a slotted spoon to remove it to a small bowl and set aside; drain any remaining fat/oil from the pan and wipe dry with a paper towel (watch out for your fingers).
• Using the same skillet, add approximately 1 teaspoon more oil to the pan, along with 1 teaspoon of garlic and all of the chopped red onions.
• Saute,over medium-high heat, about 2 minutes or until onion is translucent& lightly browned, stirring often.
• (Don't forget to check on your pasta).
• As soon as the onions have softened a bit and are lightly browned, add the peppers to the pan and continue to stir about 1-2 minutes more.
• Add the zucchini and the corn, stirring to coat well.
• Add the seasoned salt and about 8 grinds of black pepper, stirring well to coat the vegetables.
• Let the veggies cook about 5 minutes- stirring often- until they are still a bit crisp, but just beginning to soften& brown.
• (Check on your pasta again).
• Return the meat to the pan, and also add all of the remaining spices (cumin,Cajun seasoning, Ancho Chile powder,and a 2-4 splashes of hot sauce to taste), stirring to combine.
• Lower the heat just a bit to medium and slowly pour in the evaporated milk, stirring constantly to blend.
• Add the sour cream and the cheese and stir until everything has blended together.
• Raise the heat back to medium-high and let the sauce cook down just a bit- about 5 minutes or so, stirring- it will be quite thin, you may a dd a little more sour cream if you prefer it a bit thicker.
• Test the flavor for seasonings- adding a little more salt, hot sauce, cumin,etc if needed to suit your tastes.
• Toss drained, hot pasta with a little olive oil or butter to taste- just enough to keep it from sticking together (optional step).
• Divide pasta among 4 large dinner plates and ladle out the sauce into the center of each.
• Place a dollop of sour cream in the very center of each portion and sprinkle some freshly chopped cilantro leaves over all.
• Serve immediately.
• NOTE:*You may use prechopped, bottled fresh garlic if desired.

PENNE A LA SANTA FE

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente.
• Roast the green chiles over a flame until blackened. Let cool in a paper bag, then peel but do not rinse. When cool enough to handle, chop and set aside.
• Toast the pine nuts until golden in a dry pan over low heat. Dice the roast chicken and the sun-dried tomatoes.
• Add the olive oil to a large pan and saute the onion and garlic until golden. Stir in the chicken, sun-dried tomatoes, and green chile and cook for 1 minute. Season with plenty of salt and pepper, to taste. Drain the penne and add it to the pan. Toss until all of the ingredients are evenly mixed. Transfer to a serving bowl and garnish with toasted pine nuts... Buon Appetito!

ANCHO CHILE TOMATO SAUCE

Steps:

• Core tomatoes and cut in half - squeeze out and discard seeds. Cut tomatoes in chunks. One-third at a time, place tomato chunks in food processor bowl or blender container. Process with several on/off turns; tomatoes should remain chunky. Transfer to medium bowl. You should have about 3 1/4 cups tomatoes. Set aside.
• In a medium saucepan, heat oil over medium heat. Add onion; cook and stir until tender but not brown (3 minutes). Stir in garlic and chile powder; cook and stir for 1 minute. Stir in tomatoes. Bring to boiling; reduce heat. Simmer gently; uncovered, about 15 minutes or until sauce is thickened. Stir in basil and salt; heat through. Makes 3 cups.
• Hint: You can double the recipe and make several batches of sauce to store. Cover and refrigerate up to 1 week, or freeze up to 3 months. You can put the sauce in a jelly jar, add a label with storage directions and give as a gift from your kitchen. Your friends will thank you.

SANTA FE PASTA SAUCE

Steps:

• Add oil to a large nonstick skillet; heat over medium heat.
• Add in onion and garlic; stir/saute for 5 minutes.
• Lower heat to medium-low; stir in salsa and tomato sauce; cook 20 minutes, stirring frequently.
• Stir in corn and next 4 ingredients; cook 4 minutes or until well heated; keep sauce warm.
• Season chicken breasts w/ salt and pepper; place chicken on a heated grill with grill rack that has been coated with cooking spray; cook 5 minutes on each side or until done.
• Slice chicken lengthwise into 1/2-inch wide strips.
• Place pasta on individual plates; spoon sauce over pasta; top with chicken strips and garnish with jalapeno slices.

SANTA FE RED CHILE SAUCE

Steps:

• In medium saucepan place all ingredients and simmer for 10 minutes until flavors are well blended. Puree in blender or using immersion blender.

PENNE PRIMAVERA

Steps:

• Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
• In a pot, bring the vegetable broth to a boil.
• Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente.
• Remove and discard garlic clove.
• Transfer the partially cooked pasta and broth to the skillet.
• Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender.
• Toss with the Parmesan cheese to serve.

GREEN CHILE CREAM SAUCE

Steps:

• heat chiles in small sauce pan with butter until butter is melted.
• simmer over low heat for about 2 minute.
• slowly add flour and stir in to make rioux.
• add milk and garlic then mix and simmer until desired consistancy is reached.
• season with salt and pepper.

CREAMY PENNE PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
• Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.