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Friday, January 18, 2013 — The Weekender
Rigatoni with beef and green olives Hearty rigatoni topped with lean ground beef and a sauce studded with piquant green olives makes quick, filling dinner during the cold winter months. • Salt • 1 large (10- to 12-ounce) onion • 1 cup green olives, jarred and pitted • 3 cloves garlic • 1/3 cup red pepper, roasted and drained • 12 ounces 90-percent lean ground beef • 12 ounces rigatoni pasta • 1 teaspoon dried oregano • Pepper • Chopped parsley, for garnish 1. Heat large covered saucepot of salted water to boiling on high. Chop onion and garlic. Reserve 1 tablespoon olive brine; drain olives. Halve olives; thinly slice red pepper. 2. To 12-inch nonstick skillet, add beef and 1/8 teaspoon salt; cook on medium 5 to 6 minutes or until browned, stirring and breaking up meat with spoon. With slotted spoon, transfer beef to medium bowl. 3. Add pasta to boiling water. Cook 2 minutes less than minimum time that
label directs, stirring occasionally. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. 4. To same skillet, add onion, oregano and 1/8 teaspoon freshly ground black pepper. Cook 3 minutes, stirring occasionally. Add garlic; cook 2 to 3 minutes or until golden, stirring often. Return beef to skillet. Stir in olives, red pepper and reserved olive brine. Cook 2 minutes or until heated through. 5. To pasta in pot, add beef mixture and reserved cooking liquid. Heat on medium 2 minutes or until pasta is cooked, stirring often. Serve in shallow bowls; garnish with parsley. Serves 4. Time-saving tip: To peel garlic faster, press down on it with the side of a chef's knife; the peel will slide right off. • Each serving: About 540 calories, 14g total fat (4g saturated), 55mg cholesterol, 790mg sodium, 73g total carbs, 5g dietary fiber, 30g protein. For thousands of triple-tested recipes, visit our website at www.goodhousekeeping.com/recipefi nder/. © 2013 Hearst Communications, Inc. All rights reserved
Choucroute Garni For sauerkraut lovers! Serve this filling, homey dish, best made during the cold winter months, with boiled potatoes, a pot of good-quality mustard and a loaf of crusty bread. • 4 slices bacon, cut 1-inch pieces • 1/4 cup water • 1 large (12 ounces) onion, thinly sliced • 2 McIntosh apples, each peeled, cut into quarters and thinly sliced • 2 bags (16 ounces each) sauerkraut, rinsed • 1 1/2 cups fruity white wine, such as Riesling • 6 juniper berries, crushed • 1 bay leaf • 6 (4 ounces each) smoked pork chops, 1/2-inch thick • 1 pound kielbasa (smoked Polish sausage) 1. In nonreactive 5-quart Dutch oven, combine bacon and water; cook over medium-low heat until bacon is lightly crisped, about 4 minutes. Add onion
and cook, stirring frequently, until onion is tender and golden, about 7 minutes. 2. Add apples and cook until tender, about 3 minutes. Stir in sauerkraut, wine, juniper berries and bay leaf and heat to boiling. Reduce heat; cover and simmer 15 minutes. 3. Nestle pork chops and kielbasa into cabbage mixture; cover and cook until pork is heated through and sauerkraut is tender, about 20 minutes. Discard bay leaf and serve. Makes 6 maindish servings. • Each serving: About 524 calories, 37g total fat (13g saturated), 106mg cholesterol, 3,151mg sodium, 19g carbohydrate, 27g protein. For thousands of triple-tested recipes, visit our website at www.goodhousekeeping.com/recipefi nder/. © 2013 Hearst Communications, Inc. All rights reserved
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