All you need for easy meals

PAM ANDERSON | 9/30/2010, 1:18 p.m.
A few years ago I was teaching a...
Tangy Arugula Salad with Roasted Red Peppers

1/2 cup crumbled saltine crackers (about 12 crackers)

1/2 tsp. dried oregano

1 3/4 tsps. salt, divided

1 large egg

1 Tb. tomato paste

1/4 cup olive oil

4 thin slices prosciutto (about 2 ounces), minced

1 cup dry red wine

2 cans (28 ounces each) crushed tomatoes

1 pound penne pastaHeat a small skillet over medium-high heat. Add 3 whole garlic cloves and toast until spotty brown, about 5 minutes. Remove garlic from skillet, smash and mince.Meanwhile, break up ground turkey into a medium bowl. With a fork, mix in feta, cracker crumbs, oregano and 3/4 teaspoon salt. Mix egg, minced toasted garlic and tomato paste together; stir into turkey mixture with fork until thoroughly combined. Using a 2-tablespoon measure, such as a coffee scoop, form mixture into about 36 cylindrical drum shapes.Heat oil over low heat in a large heavy roasting pan set over two burners. A few minutes before frying meatballs, increase heat to medium-high. Add meatballs and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.Add remaining 5 minced garlic cloves, along with prosciutto, to roasting pan and cook, stirring, until garlic is golden. Add wine and simmer to reduce by half, about a minute. Add tomatoes and enough water to make a saucelike consistency. Bring to a simmer, add meatballs and cook, loosely covered with heavy-duty foil, to blend flavors, 10 to 15 minutes. Still on medium-high heat, add 6 cups water and remaining teaspoon of salt and return to a simmer. Add penne, cover loosely with foil and cook, stirring gently and frequently, until pasta is tender, about 15 minutes. Remove foil and continue to simmer until sauce is thickened to your liking. Serve, sprinkling each portion with feta cheese.YIELD: 6-8 SERVINGSInstant alternative to my book's Silky Chocolate Flan.1 cup heavy cream

2 Tbs. sugar

2 tsps. instant espresso powder

1 tsp. vanilla extract

32 Famous Chocolate Wafers

8 Tbs. whipped cream

8 foil muffin tins (papers removed)

Shaved or grated bittersweet or semisweet chocolateWhip heavy cream, sugar, espresso powder and vanilla extract in a medium bowl with an electric mixer to stiff peaks. Place 1 Famous Chocolate Wafer in each muffin cup. Top with 1 tablespoon whipped cream. Repeat three times, gently pressing cookie into whipped cream. Sprinkle final dollop of plain whipped cream with shaved or grated bittersweet or semi-sweet chocolate. Refrigerate until cookies soften, 3 to 4 hours. Serve.YIELD: 8 SERVINGS