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Desperate Housewives Rundown, "Careful the Things You Say"

BuzzSugar — Mon, 09 Nov 2009 09:30:07 -0800

It's another typical week on Wisteria Lane in the latest episode of Desperate Housewives. It's not the most scandalous episode thus far, but there are still plenty of lies, secrets, betrayals -and it all ends up with Susan behind bars.

To discuss what else went down with the ladies, just read more.

Susan: After Angie's warning, Susan is now dedicated to making sure Katherine is investigated for Julie's attack. Unfortunately the cops seem less interested with Susan than with their sandwiches and pickles, but a female officer named Debbie offers to take the case. Of course, nothing is ever that simple with Susan, and it turns out that she made Denise's life hell back in high school by giving her the nickname of "Moose." Naturally, Moose still wants revenge and she gets it - by throwing Susan behind bars for shooting Katherine.

Lynette: Lynette's pregnancy is put on the back burner this week, and instead she finds herself deeper in the midst of Julie and Nick's drama. She tries to tell Nick to back of Susan's daughter, but when Nick threatens Lynette, she decides it's time to go to the police - against Julie's will. I was glad that she didn't let Nick scare her into silence with Tom, but I still think Susan won't be pleased when she discovers that Lynette has kept another secret from her.

Gaby: Gaby's life as a tutor quickly comes to an end. When Juanita refuses to learn from her mom, their new housekeeper Ivana steps in to help. Gaby is thrilled with her new life that doesn't involve teaching or scrubbing floors, though it's pretty amazing when Gaby has to do a few chores to get Ivana out of a bind. In the end she explains to Carlos that tutoring is ruining her relationship with Juanita, and Carlos lets her off the hook. Meanwhile, where are Celia and Ana? Suddenly behaving like perfect little angels?

Bree: Bree is put into an awkward situation when a dinner date with the Bolens turns out to be an audition for Angie to take Katherine's spot with Bree's catering company. Clearly put off with Angie's demeanor, Bree blows her off - until a client comes in wanting some old-fashioned Italian food. Bree tries to manipulate Angie into giving up the recipes, but Angie finds Bree out. The ladies learn they have more in common than they thought, and Bree agrees to give Angie a job. I'm enjoying this new partnership, especially since Bree is so uncomfortable around Angie. Meanwhile, Orson continues to try to unravel Bree's lie about the brooch, but doesn't make much progress.

Angie: I have to say that I kinda fell in love with Angie this week. Though she's clearly the hardass of Wisteria Lane, she seems genuinely sweet trying to impress Bree with her cooking skills and offering Lynette a glass of wine. She even takes Nick back after admitting that she knew about his affair with Julie all along - though not without a swift punch in the face first. She may have a checkered past, but Angie seems to be able to take care of herself just fine.

Did you like this week's episode? Are you starting to root for Angie or do you still think she can't be trusted?

Fast & Easy Dinner: Baked Pasta With Sausage, Tomatoes, and Cheese

partysugar — Wed, 17 Sep 2008 06:45:41 -0700

When it comes to baked pastas, most people think of lasagna or macaroni and cheese. However, ziti, a thick, tubular pasta, is ideal for baking, especially when coated with a dense, rich sauce.

This comforting version is made with turkey sausage and canned tomatoes. It's a no-fuss, simple dish that's sure to win over even the most finicky eaters. To make this for your family tonight, get the delicious MyRecipes.com recipe and read more.

Baked Pasta With Sausage, Tomatoes, and Cheese
From Cooking Light

Ingredients

1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Get more recipes at MyRecipes.com

Directions

Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Combine cooked pasta, sausage mixture, and basil.
Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers.
Bake at 350° for 25 minutes or until bubbly. Serve.

Serves 8.

Nutritional Information: Calories: 413 (26% from fat), Fat: 11.8g (sat 6.1g,mono 2.2g,poly 1g), Protein: 24.1g, Carbohydrate: 53g, Fiber: 4.5g, Cholesterol: 49mg, Iron: 7.9mg, Sodium: 941mg, Calcium: 265mg

Like the recipe above? Try out some of these other ones:

- Quick and Easy Meal Ideas
- 10 Chicken Dinners for the Busy Cook
- Dinner Tonight Recipes in 45-Minutes or Less
- Eat Smart at CookingLight.com

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Fast & Easy Dinner: Cavatappi with Prosciutto and Parmesan

partysugar — Tue, 20 Nov 2007 05:48:44 -0800

With Thanksgiving only two short days away, the last thing you need to be worrying about is what to make for dinner! To reduce stress, simply make this delicious and light pasta recipe tonight. It's a great last minute meal because it comes together in the amount of time it takes to boil and cook the pasta. Although it's quite uncomplicated, the ingredients - prosciutto and parmesan - make it elegant. Want the recipe? Please, read more

Cavatappi with Prosciutto and Parmesan
From Cooking Light magazine

1/2 pound uncooked cavatappi
Cooking spray
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ounce very thin slices prosciutto, cut into thin strips
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Cook pasta according to the package directions. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.
Heat a large saute pan over medium heat. Coat pan with cooking spray.
Add garlic to pan, and sauté 1 minute. Remove from heat.
Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes.
Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.

Serves 4.

Nutritional Information: CALORIES 313(30% from fat); FAT 10.4g (sat 2.7g,mono 5.6g,poly 0.8g); PROTEIN 12.4g; CHOLESTEROL 11mg; CALCIUM 103mg; SODIUM 555mg; FIBER 1.9g; IRON 2.1mg; CARBOHYDRATE 43g

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Fast & Easy Dinner: Gnocchi With Chard and White Beans

partysugar — Thu, 29 Oct 2009 06:50:38 -0700

If you think gnocchi is a dish that can only be enjoyed in restaurants, think again! These days most grocery stores offer packaged gnocchi in the fresh or regular pasta sections. Why not make this staple a part of your busy-cook pantry? Then when you're in the mood for a comforting Italian-style meal, make this dish! The gnocchi is combined with hearty chard, stewed tomatoes, and white beans. The recipe calls for a topping of mozzarella and parmesan cheese, but if you are trying to eat healthy, simply omit them. Sound delish? Wait till you read the recipe.

Fast & Easy Dinner: Tofu Parmigiana

partysugar — Thu, 17 Sep 2009 08:00:31 -0700

Sick of eggplant parmesan? Well get excited, this recipe is for you. It replaces the purple vegetable with tofu steaks. Instead of deep-frying them, the tofu is coated with bread crumbs and cooked in just one tablespoon of oil.

Store-bought marinara is enhanced with sauteed mushrooms and onions. Using part-skim mozzarella reduces the fat content of this Italian classic. To make it for your family tonight, get the recipe and read more.

Tofu Parmigiana
From Eating Well

Ingredients

1/4 cup plain dry breadcrumbs
1 teaspoon Italian seasoning
1 14-ounce package firm or extra-firm water-packed tofu, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 small onion, chopped
8 ounces white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce, preferably low-sodium
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil

Directions

Combine breadcrumbs and Italian seasoning in a shallow dish.
Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes.
Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

Serves 4.

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Fast & Easy Dinner: Sausages With Warm Potato Salad

partysugar — Fri, 10 Jul 2009 08:00:15 -0700

Who can say no to the classic combination of meat and potatoes? To get your weekend started, serve your family this hearty and satisfying meal. Although the ingredient list calls for Italian sausage, bratwurst, andouille, or any other kind of sausage would work well.

The recipe cooks the sausages over the stove, but don't hesitate to throw them on the grill. The warm potato salad is German-style and has no mayonnaise. To serve this meal with an icy cold beer, get the recipe now.

Fast & Easy Dinner: Sausage and Summer Squash

partysugar — Fri, 12 Jun 2009 09:15:53 -0700

After a long week, the last thing you need to worry about is preparing a complex meal. Instead, throw together this filling and simple dish. Although the recipe cooks the Polish sausage and Summer squash in a saute pan over the stove, feel free to bring the ingredients outdoors.

Grill the meat and veggies then toss with the Italian dressing. Char the bread on the grill and you've got a no-mess meal ready to eat in under 20 minutes. Sound scrumptious? Get the recipe when you read more.

Sausage and Summer Squash
From Better Homes and Gardens

Ingredients

1/3 to 1/2 cup bottled Italian salad dressing
2 cloves garlic, minced
12 oz. cooked Polish sausage links, halved lengthwise, sliced diagonally
3 small yellow summer squash and/or zucchini, quartered lengthwise
4 wedges Italian flat bread, split
1/4 cup sliced green onions
Fresh oregano leaves
1/4 cup coarsely shredded Parmesan cheese (optional)

Directions

Preheat broiler. In small bowl combine dressing and garlic.
In extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally.
Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture. Broil 3 to 4 inches from the heat for 1 to 2 minutes, until lightly toasted.
Serve sausage and squash with toasted bread. Drizzle remaining dressing; sprinkle green onions and oregano. Pass Parmesan cheese.

Serves 4.

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Fast & Easy Dinner: Chicken and Sun-Dried Tomato Orzo

partysugar — Wed, 10 Jun 2009 06:50:56 -0700

While purchasing a store-made pasta sauce is incredibly convenient, you'd be surprised how easy it is to throw together a delectable homemade tomato sauce. This recipe combines fresh tomatoes with their sun-dried counterpart. The sauce base is water, but it's flavored with garlic, herbs, and vinegar before being tossed with quick-cooking orzo and seared chicken.

To give your family a whole new take on rustic Italian cuisine, serve them this meal! Get the recipe and read more.

Chicken & Sun-Dried Tomato Orzo
From Eating Well

Ingredients

8 ounces orzo, preferably whole-wheat
1 cup water
1/2 cup chopped sun-dried tomatoes (not oil-packed), divided
1 plum tomato, diced
1 clove garlic, peeled
3 teaspoons chopped fresh marjoram, divided
1 tablespoon red-wine vinegar
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 9-ounce package frozen artichoke hearts, thawed
1/2 cup finely shredded Romano cheese, divided

Directions

Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

Serves 4.

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Fast & Easy Dinner: Penne With Triple Tomato Sauce

partysugar — Thu, 18 Jun 2009 08:30:14 -0700

If you love the taste of vine-ripened tomatoes, you'll enjoy this fuss-free vegetarian meal. Three (fresh, sun-dried, and paste) types of tomatoes are combined in the blender to create a quick, no-cook sauce. Tossed with piping hot pasta, the sauce coats each and every cranny.

For extra decadence, grate on some Parmesan cheese. Pair it with a simple green salad, crusty garlic bread, and glass of white wine, and you've got an ultimate Italian meal. Check out the recipe when you read more.

Penne With Triple Tomato Sauce
From Food & Wine

Ingredients

1 pound penne
2 medium tomatoes (5 ounces each), cut into 1-inch dice
4 oil-packed sun-dried tomatoes, drained
2 tablespoons tomato paste
4 large basil leaves
1 garlic clove
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Directions

In a large pot of boiling salted water, cook the penne until al dente.
Meanwhile, in a blender, combine the diced tomatoes, sun-dried tomatoes, tomato paste, basil, garlic and olive oil. Puree until smooth. Pour the tomato sauce into a large bowl and season with salt and pepper.
Drain the pasta, add it to the sauce and toss well to coat. Serve the pasta piping hot.

Serves 4.

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Talking Food With Cookbook Authority Sheila Lukins

YumSugar — Thu, 05 Feb 2009 16:15:00 -0800

Sheila Lukins is one of America's most prolific cookbook authors. More than 25 years ago, she published The Silver Palate Cookbook, which introduced the boomer generation to upscale at-home cuisine. In addition to publishing other blockbuster cookbooks, Lukins has edited the food pages of Parade magazine for over 20 years.

I had a chance to enjoy breakfast with Sheila on a sunny Saturday morning, while she was on tour for Ten, her latest (and seventh!) cookbook. Over coffee, she offered her best tips for home cooks, and talked about the ever-so-controversial seasonality issue. To see more of what she had to say, read more.

YumSugar: Why did you come out with Ten?
Sheila Lukins: My editor [Peter Workman], and I were talking about all the foods we craved. Everybody really has the same favorite foods; we all love noodles, ribs, Italian food. He said, there's a book in that - you could have 10 recipes for each of your favorite foods.

YS: You've got whole chapters dedicated to tomatoes, corn, asparagus. Should home cooks use seasonal vegetables year-round?
SL: I believe in eating seasonally; there's nothing like going to the farmers market and getting Silver Queen corn, but you get certain things year-round these days. It's not like I want to eat hard or yellow strawberries, but . . . certain tomatoes, let them ripen on the counter, and they're okay. I'm not going to say I'm never going to eat [an out-of-season] tomato.

YS: Why do you think your books resonate with people?
SL: The recipes are so clearly written; they are so specific. I make up every recipe, first with a yellow pad at the stove, at home, in my own kitchen - and they work. We go over it and over it and over it. You can't do bad recipes, and then have people spend money on ingredients and get a recipe that doesn't work well. That's so horrible.

YS: What were some of your most memorable moments in the kitchen?
SL: I got almost electrocuted by an eggplant. I wrapped it in aluminum foil and was baking it so I could make baba ghanoush. I opened the foil and got a horrible shock!

YS: What's your advice for the home cook?
SL: Find a couple things you enjoy making. Try them ahead of time, then make them when you're having people over. Don't feel like you have to make every dish in a cookbook. Most people don't; they have their favorites. Read recipes through, and be sure you have your ingredients. Make sure you check your cabinets, and keep things in stock so you don't have to keep shopping from scratch every time you want to cook.

YS: Where are your favorite places to eat out?
SL: In New York, I used to go downtown a lot, but now I go a lot less because there are such good places on the Upper West Side. I love Tom Valenti and his restaurants - that would be Ouest, and a new one, West Branch. Craft is very good for special occasions. Love Balthazar. I always get Chinese food from Shun Lee West, and I get pizza from Patsy's because they deliver, and it's near my house. Because I've lived on the Upper West Side, these are places that are very convenient to me, and also very delicious. We used to have no good food on the Upper West Side. Daniel Boulud just opened Bar Boulud, and I go there a lot.

Photo Courtesy of Francesco Scavullo