Rural Missouri - March 2011 - (Page 25)

H E A R T H & H O M E 1/2 cup low-fat cottage cheese 1/2 cup low-fat sour cream 1/2 cup grated Parmesan cheese Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm. While pasta cooks, put a large skillet on medium-high heat. Place olive oil, butter and liquid from artichoke hearts in skillet. When olive oil mixture is hot, add onion and garlic. Sauté until soft and lightly browned. Stir in artichoke hearts and sauté until heated through. Season with salt, black pepper, cayenne pepper and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese. Serve while hot. hile truly beautiful, an artichoke requires a bit of prep work and a great deal of patience to conquer. If you want to prepare them for cooking yourself, here are the steps: 1) With kitchen shears, cut off the sharp tips of the leaves and trim the base and the outer green layers of the artichoke stalk. 2) Place the artichokes in a pot with 1 inch of boiling, salted water and a dash of lemon juice. 3) Cover and steam until the bottoms of the artichokes can be pierced easily with a fork. This takes about 35 to 40 minutes, depending on their size. 4) Remove the artichokes and drain them upside down to remove excess water. 5) Serve the artichokes with melted butter, a vinaigrette or hollandaise sauce. 6) To eat, pull off a leaf, dip its fleshy stalk end into the sauce, and pull the stalk through your teeth and enjoy! To eat the artichoke heart, trim the inedible, hairy part from the bowl-shaped bottom and eat the heart and the stalk. Don’t worry — you don’t have to cook your artichokes to make the following recipes. Most stores carry canned artichoke hearts, making it easy for everyone to enjoy them. W by Heather Berry Crustless ‘Choke Pie 1 small onion, finely chopped 1 garlic clove, minced 2 teaspoons vegetable oil 4 eggs 1/4 cup soft bread crumbs 2 tablespoons fresh parsley, chopped 1/4 teaspoon salt 1/8 teaspoon dried oregano 1/8 teaspoon black pepper 1/8 teaspoon hot pepper sauce 8 ounces shredded cheddar cheese 1 14-ounce can water-packed artchoke hearts, rinsed, drained and chopped In a medium skillet, sauté onion and garlic in oil until tender; set aside. In a large bowl, whisk eggs, bread crumbs, parsley, salt, oregano, black pepper and hot pepper sauce. Stir in cheese, artichokes and onion mixture. Pour into a lightly greased 9-inch pie plate. Bake at 350 degrees for 25 minutes or until a knife inserted near the center comes out clean. Artichoke Dip 2 6-ounce packages fresh baby spinach (thoroughly washed) 1 tablespoon butter 8 ounces reduced-fat cream cheese 1 garlic clove, chopped 1 14-ounce can artichoke hearts, drained and chopped 1/2 cup light sour cream 1/2 cup shredded mozzarella cheese, divided Fresh pita wedges or baked pita chips Microwave spinach in a large, microwave-safe bowl on high for 3 minutes or until wilted. Drain well, pressing between paper towels to remove any excess water. Chop spinach. Next, melt butter in a non-stick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream and 1/4-cup mozzarella cheese; stir until cheese melts. Transfer mixture to a 1-quart shallow baking dish. Sprinkle with remaining 1/4-cup mozzarella cheese. Bake at 350 degrees for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips. A medium artichoke contains a mere 25 calories and is a good source of vitamin C. Artichokes Au Gratin amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4-cup cheese until melted. 2 14-ounce cans water-packed artichoke Pour over artichokes; sprinkle with hearts, rinsed, drained and quartered remaining cheese. 1 garlic clove, minced Combine bread 1/4 cup butter, divided crumbs and paprika; 2 tablespoons flour sprinkle over top. Bake, 1/2 teaspoon salt uncovered, at 400 1/4 teaspoon pepper For a bonus recipe, visit our degrees for 20 to 25 1-1/2 cups milk digital magazine at minutes or until heated 1 egg, lightly beaten through. 1/2 cup shredded Swiss cheese, divided 1 tablespoon bread crumbs Artichoke Pasta 1/8 teaspoon paprika 12 ounces spaghetti, uncooked In a small skillet, sauté the artichokes 1 tablespoon olive oil and garlic in 2 tablespoons butter 1 tablespoon butter until tender. Transfer to a greased 1 6-ounce can marinated artichoke 1-quart baking dish. hearts, cut into bite-size pieces In a small saucepan, melt the 1 small onion remaining butter. Stir in flour, salt 3 cloves garlic, chopped and pepper until smooth. Gradually 1/2 teaspoon salt add milk. Bring to a boil; cook and 1/4 teaspoon ground black pepper stir for 2 minutes or until thickened. 1/8 teaspoon ground cayenne pepper Remove from the heat. Stir a small 1 teaspoon dried oregano Artichoke Bread 1 tube (11 ounces) refrigerated French bread dough 1 14-ounce can water-packed artichoke hearts, rinsed, drained and chopped 1/2 cup seasoned bread crumbs 1/3 cup grated Parmesan cheese 1/3 cup reduced-fat mayonnaise 2 garlic cloves, minced 1 cup shredded mozzarella cheese Bake French bread according to package directions; allow to cool. Cut in half lengthwise and place on an ungreased baking sheet. In a small bowl, combine the artichokes, bread crumbs, Parmesan cheese, mayonnaise and garlic; spread mixture evenly over cut sides of bread. Sprinkle with mozzarella cheese. Bake at 350 degrees for 15 to 20 minutes or until cheese is melted. Search our archive of recipes on our website at MARCH 2011 25

Table of Contents for the Digital Edition of Rural Missouri - March 2011

Rural Missouri - March 2011
Docent of the Walking Cane Dulcimer
Out of the Way Eats
Mail Bag
The No-Dig (And Less Sweat) Gardening Alternative
Grow a Delicious Landscape
A Recycled Craft
Hearth and Home
News Briefs
The Gainesville Gunner
Around Missouri
Top Apps for Rural Missourians

Rural Missouri - March 2011