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Easy and Delicious Recipes to Boost Folic Acid Intake
Fusilli with Broccoli and Prosciutto
Makes 4 servings
Kosher salt
1 large head broccoli, rinsed
12 ounces fusilli (3/4 of 1-pound package)
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced paper-thin (about 1 tablespoon)
1/4 pound prosciutto di Parma (about 8 slices), cut into strips
6 ounces Parmigiano-Reggiano cheese, coarsely grated (about 2 cups)
Freshly milled black pepper
Bring a large pot of salted water to a boil. Cut the broccoli into small florets; reserve the stems for another use. Add the broccoli to the boiling water and cook 2 minutes. Transfer the broccoli to a shallow bowl using a slotted spoon. Add the fusilli to the same boiling water and cook until al dente, 8 to 10 minutes. Drain, reserving 3/4 cup of the cooking liquid.
When the fusilli is almost done, combine the oil and garlic in a deep skillet. Place the mixture over low heat and cook until the garlic is fragrant and just beginning to turn light golden. Add the prosciutto di Parma strips and broccoli; sauté, stirring, 3 minutes. Add the fusilli, reserved cooking liquid, cheese, and salt and pepper to taste the broccoli mixture; toss until combined and heated through. Transfer to a large serving bowl or 4 individual pasta bowls and serve.
Developed by Sara Moulton, "Sara's Secrets for Weeknight Meals," Broadway Books, 2005
3 fresh tomatillos, husked, rinsed and quartered
4 scallions (white and light green part), coarsely chopped (about ½ cup)
1/3 cup rinsed, dried and coarsely chopped cilantro (stems and all)
2 tablespoons vegetable oil
1 tablespoon fresh lime juice
½ jalapeno or 1 serrano chile, seeds removed, if desired
1 small garlic clove, minced (3/4 teaspoon)
kosher salt and freshly milled black pepper
Combine the tomatillos, scallions, cilantro, oil, lime juice, jalapeno and
garlic in a food processor and pulse until the ingredients are almost smooth
with a few small chunks. Add salt and pepper to taste.
Cover and refrigerate until ready to serve.
Developed by Sara Moulton, "Sara's Secrets for Weeknight Meals," Broadway Books, 2005
Fried Eggs and "Refried" Bean Burritos
Makes 4 servings
Four 7-inch flour tortillas
1/4 cup vegetable oil
1 small onion, finely chopped (about 1/2 cup)
1 teaspoon ground cumin
1/2 teaspoon chili powder
One 15-ounce can pinto beans, drained and rinsed
Kosher salt and freshly milled black pepper
8 large eggs
4 ounces cheddar cheese, grated (about 1 cup)
1 cup bottled green salsa
1 cup crumbled tortilla chips
Preheat the oven to 300ºF. Wrap the tortillas in aluminum foil
and set aside.
Heat 2 tablespoons of the oil in a medium skillet over high heat
until hot. Reduce the heat to medium; add the onion and cook, stirring
occasionally, until softened, about 5 minutes. Place the wrapped tortillas
in the oven to warm.
Add the cumin and chili powder to the onion and cook 1 minute. Add
the pinto beans and 1/2 cup water and cook for 5 minutes or until most of
the water has evaporated. Remove from heat and mash with a potato masher
or fork until the beans are smooth with some lumps. Add salt and pepper
to taste and keep warm while you cook the eggs.
Heat the remaining 2 tablespoons oil in a large skillet over high
heat until hot. Reduce the heat to medium-low, break the eggs into the
pan, and cook, covered 5 minutes, or to desired doneness. Season
with salt and pepper. To serve, spread some of the pinto bean mixture
on each tortilla and top with 2 eggs, some of the cheese, salsa and crumbled
tortilla chips. Roll up and serve.
Developed by Sara Moulton, "Sara's Secrets for Weeknight Meals," Broadway Books, 2005
Homemade Baked Pita Crisps
¼ cup olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons paprika
Three 6-inch pita breads with pockets
Kosher salt to taste
Preheat oven to 400°F. Mix ¼ cup of the olive oil with the cumin and paprika in a small bowl. Split each pita bread horizontally into 2 rounds and brush the rough sides with equal amounts of the oil mixture. Cut the rounds into small triangles and arrange in 1 flat layer on a large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt when just out of the oven.
Southwestern Bean Dip
Makes about 2 cups
2 tablespoons vegetable oil
2 garlic cloves minced
½ large red bell pepper, finely chopped
½ medium onion, finely chopped
1 ½ teaspoons ground cumin
1/8 -1/4 teaspoon cayenne or to taste
two 15-ounce cans pinto beans, rinsed and drained well
2 to 3 tablespoons fresh lime juice or to taste
¼ cup packed fresh coriander sprigs, washed well and spun dry
1/2 teaspoon salt
2 tablespoons water
baked pita crisps as an accompaniment
Heat the oil in a large skillet over high heat until hot. Add the garlic,
pepper and onion, turn down the heat to moderately low and cook until the
vegetables are softened, about 5 minutes. Add the cumin and cayenne and cook,
stirring, for 1 minute more.
Blend the beans, lime juice, coriander, salt and water in a food
processor until smooth, adding more water if necessary to achieve the desired
consistency. Add the vegetable mixture and pulse until just combined. Serve
with baked pita crisps.
Developed by Sara Moulton for the Grain Foods Foundation
Welsh Rabbit with Toasted Walnuts and Tomatoes
Serves 4
4 small plum tomatoes, sliced 1/3 inch thick
kosher salt
¼ cup chopped walnuts
6 ounces sharp cheddar cheese, grated (about 1 ½ cups)
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
8 slices enriched white bread
3 tablespoons olive oil or butter
Preheat oven to 350°F. Sprinkle the tomato slices lightly on both sides
with salt; arrange them on a wire rack over a tray to drain for 10 minutes
and then pat dry with paper towels.
Meanwhile, spread the walnuts in a pie plate or baking pan and toast
in the preheated oven for about 8 minutes or until fragrant. Toss the cheese
with the Worcestershire sauce, mustard, cayenne, walnuts and salt to taste. Arrange
one fourth of the tomato slices on half of the bread slices. Mound one fourth
of the cheese mixture on top of the tomatoes and top with the remaining bread
slices.
In a large skillet heat the oil or butter over moderately high heat
until hot. Add the sandwiches, turn the heat down to moderately low and cook
the sandwiches until golden on both sides, about 3 minutes a side.
Developed by Sara Moulton, "Sara's Secrets for Weeknight Meals," Broadway Books, 2005
Serves 1
2 slices enriched white or whole grain bread, crusts removed
2 tablespoons ricotta cheese
2 tablespoons light cream cheese
1 teaspoon sugar
¼ teaspoon cinnamon
1 tablespoon butter, melted
Preheat oven to 375°F.
Roll out bread with a rolling pin until flattened to about 1/16 of
an inch. Stir together both cheeses, sugar and cinnamon until
smooth. Brush some of the butter on the edges of the bread. Mound one half
of the cheese mixture just right of center in the middle of each piece of
bread. Fold over the bread to form a triangle and enclose the filling. Pinch
the edges of the bread firmly together to form a seal. Arrange in one layer
on a small baking sheet and brush the top of each turnover with the remaining
butter. Bake the turnovers in the middle of the oven for 20 to
25 minutes or until pale golden.
Developed by Sara Moulton for the Grain Foods Foundation
Serves 1
2 slices enriched white or whole grain bread, crusts removed
2 tablespoons chopped dried apples
1 tablespoons dried cranberries
1 tablespoon butter, melted
vanilla yogurt for garnish, optional
Preheat oven to 375°F.
Roll out bread with a rolling pin until flattened to about 1/16 of
an inch. Stir together apples and cranberries. Brush some of
the butter on the edges of the bread. Mound one half of the dried fruit mixture
just right of center in the middle of each piece of bread. Fold over the
bread to form a triangle and enclose the filling. Pinch the edges of the
bread together firmly to seal. Arrange in one layer on a small baking sheet
and brush the top of each turnover with the remaining butter. Bake the turnovers
in the middle of the oven for 20 to 25 minutes or until pale golden. Top
each turnover with a spoonful of vanilla yogurt, if desired.
Developed by Sara Moulton for the Grain Foods Foundation
