Recipe(tried): Pasta Pachinko, Baby Greens with Apples, Gorgonzola and Walnuts and Raspberry Vinaigrette, and Pumpkin Cake

Good Evening Everyone!

It has been raining for the past 2 days and the grass looks very green and tall...luckily, it did not rain this afternoon so I had a chance to mow and edge my lawn. That way I don't have to do anything yard-wise during the week.

I have been using Splenda lately in all desserts with great results. I use the Splenda for baking and you cannot tell the difference. I figure the less calories consumed before the big holiday dinners, the better. For every cup of sugar, you substitute 1/2 cup Splenda. I made the Pumpkin Cake back in November 2001 and did not post it. But my notes on the recipe include the comment, "excellent moist cake bursting with flavor". I did notice in this month's Bon Appetit an advertisement for brown sugar Spenda, how about that!

My DH named this pasta dinner Pasta Pachinko because it is part pasta and part chicken. It cooks quickly and is on the table in no time. It is quite tasty and the sauce begs for bread to go along with it! I made it up as I went along using leftover items in the fridge and it came out delicious!!

Here is tonight's dinner menu:

Pasta Pachinko
Baby Greens with Apples, Gorgonzola and Walnuts and Raspberry Vinaigrette
Garlic Toast
Mama's Sweet Iced Tea
Pumpkin Cake Dusted with Confectioners' Sugar

Happy Sunday! Gina

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PASTA PACHINKO
Servings: 6-8

2 boneless, skinless chicken breasts, cut into bite size pieces
1 tsp. seasoned salt
4 Tbsp. extra virgin olive oil
1/2 large yellow onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 cloves garlic, minced
8 green pimiento-stuffed olives, sliced
1 tsp. oregano
1 tsp. basil
4 cups fresh diced tomatoes
1 small jar of diced sweet pimiento
1/2 jar Ragu Pizza Sauce
1 Tbsp. balsamic vinegar
1 small can tomato sauce
1/2 tsp. fresh ground black pepper
1/4 tsp. red pepper flakes
1 lb. ziti pasta
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese

Sprinkle the seasoned salt over the chicken and set aside.

In a large saute pan, heat the oil and add the onions, peppers, garlic, and olives. Saute until limp but not brown.

Add the chicken and cook until chicken is done about 5 minutes.

Add the oregano and basil and stir well. Add the diced tomatoes, the pimientos, and the half jar of Ragu pizza sauce. Add the balsamic vinegar and the tomato sauce and stir. Last add, the black pepper and 1/4 tsp. of red pepper flakes. Taste sauce and adjust seasonings if need be. Let it simmer on low while the pasta cooks.

Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to directions.

Drain, and add the well drained ziti to the sauce pan and stir to blend well. Sprinkle the mozzarella cheese and parmesan all over and bring to the table.

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BABY GREENS WITH APPLES AND WALNUTS AND RASPBERRY VINAIGRETTE
Servings: 2-4

1 bag mixed baby greens
1/2 cup chopped walnuts
1 apple, cored and chopped
dried cranberries
garlic and cheese croutons
gorgonzola cheese crumbs
1/2 cup carrot shavings
handful of sunflower seeds
Wishbone Raspberry Vinaigrette Dressing

Mix all and divide into salad bowls. Drizzle 2 Tbsp. dressing over each salad.

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PUMPKIN CAKE
Adapted from: The New Firefighter's Cookbook by John Sineno
Servings: 8-10

2 cups sugar (or 1 cup Splenda for Baking)
1 1/4 cups vegetable oil
1 1/2 cups canned pumpkin
4 eggs
3 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
(I added: 1 tsp. allspice and 1/2 tsp. fresh ground nutmeg)
1/2 cup dark raisins
1/2 cup golden raisins
1 cup walnuts, chopped

Preheat oven to 350. Grease and flour a bundt pan.

Beat the sugar, oil and pumpkin in a large bowl. Add the eggs one at a time, beating well.

Sift together all the dry ingredients and stir into the pumpkin mixture. Fold in the raisins and nuts. Pour into prepared pan.

Bake for 50 minutes.

When cooled, dust lightly with confectioners' sugar.

Delightful with a cup of coffee ort a glass of ice-cold milk!