Pasta with Arugula and Goat Cheese July 9, 2008

I’ve made the following recipe with both arugula and Red Russian kale. If you like the sauce a bit more juicy, add some sour cream to thin it out. I get country-style bacon from a local butcher and freeze it in packs of three slices each, perfect for adding to dishes for a bit of flavor.

Ingredients:

• 1½ tablespoons extra virgin olive oil
• 3 thick country-style bacon slices, cut into 1/2-inch pieces
• 1 medium onion, finely chopped
• 1 tablespoon finely chopped garlic
• 1 teaspoon thyme
• ¼ teaspoon dried crushed red pepper
• 1 can (14.5 ounces) Italian style diced tomatoes in juice
• 2½ cups coarsely chopped fresh arugula (about 3 ounces)
• 1 9-ounce packages fresh fettuccine
• 3 ounces soft fresh goat cheese, crumbled
• Freshly grated Parmesan cheese

Preparation:

1. Heat oil in heavy large skillet over medium-high heat.
2. Add bacon; cook until translucent and nearly crisp, about 3 minutes.
3. Add onion and garlic to same skillet and sauté until tender, about 3 minutes.
4. Add thyme and crushed red pepper; sauté 1 minute. Add canned tomatoes with juice. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
5. Add goat cheese, toss to combine.
6. Meanwhile, cook pasta in large pot of boiling salted water until al dente (tender but still firm to bite), about 3 minutes. Drain.
7. Transfer pasta to large bowl. Add sauce and season with salt and pepper.
8. Serve, passing Parmesan separately.

Serves 2-3

Shrimp with Tabbouleh, Tomatoes, and Feta June 14, 2008

Bulgur is cracked wheat that has been parboiled and broken into different size granules: fine, medium and coarse. And because bulgur is partially cooked, it has a nutty, roasted flavor.

Fine bulgur is used in breads and desserts. Medium bulgur is the all-purpose form that can be used in salads, stews, chilis and soups. Coarse bulgur is chewier than the other forms and also can be used in salads, soups, and works well in pilafs and stuffings.

Ingredients:

• 1 cup Bob’s Red Mill 100% Whole Grain Quick Cooking Bulgur Wheat
• 1 cup water
• 1/4 cup plus 1 tablespoons fresh lemon juice (about 2 lemons)
• 2 tablespoons plus 2 teaspoons olive oil
• 3 tablespoons chopped fresh mint, divided
• 1 teaspoon celtic sea salt, divided
• 10 cooked peeled deveined large shrimp
• 2 plum tomatoes, seeded, coarsely chopped
• 1/2 cup chopped arugula
• 1/4 cup crumbled feta cheese
• 2 green onions, chopped
• 1 garlic clove, minced

Preparation:

1. Mix 1 cup water with 1 cup of bulgur in a saucepan. Bring to the boil, cover, then turn the heat on very low and cook for 15 minutes. Fluff with a fork to separate the grains.
2. Remove the bulgur from heat and put in a large bowl. Add 1/4 cup lemon juice, and 2 tablespoons oil , stir and cover.
3. Meanwhile, whisk together remaining 1 tablespoon lemon juice, 2 teaspoons oil, 1 tablespoon plus 1 and 1/2 teaspoon mint, and 1/4 teaspoon salt in medium bowl. Mix in cooked shrimp.
4. Marinate shrimp for 30 minutes, stirring occasionally.
5. To the bulgur, mix in tomatoes, arugula, feta, green onions, garlic, remaining 1 tablespoon plus 1 and 1/2 teaspoon mint, and 3/4 teaspoon salt. Season salad to taste with pepper.
6. Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.

Serves 2

How to choose shrimp - see Poison Shrimp Cocktail

Creamy Lime-Chile Dressing May 7, 2008

Two of my favorite flavors, lime and chili. You can make this dressing up to 2 days in advance. Use it as a dressing for Margarita Shrimp Salad.

Ingredients:

• 6 tablespoons reduced-fat sour cream
• 3 tablespoons lime juice (approximately 2 limes, depending on juiciness)
• 2 teaspoons minced seeded jalapeno or serrano pepper
• 1 teaspoon chili powder
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon fresh cilantro, chopped

Preparation:

1. A lime at room temperature gives the most juice (1 1/2-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand.
2. Whisk all ingredients in a small bowl.

 

Pasta with Fava Beans April 16, 2008

I know what you’re thinking, Fava beans would go well with liver and a nice chianti. Remember, it’s only a movie.

Fava beans are a good source of protein, fiber, vitamins A and C, potassium and iron. They also contain levodopa (L-dopa), a chemical the body uses to produce dopamine (the neurotransmitter associated with the brain’s reward and motivation system).

Very popular in Italy in the spring and known as avas in Mexico, fava beans are a little work, but well worth it. For the freshest fava beans try a farmers’ market or farm shop. Choose crisp-looking unwithered pods. Depending on the size of the bean, approximately 1 pound of fresh beans will yield about 1 cup of shelled beans. The beans have a buttery texture, slight bitterness and lovely, nutty flavor.

The outer shell is not edible so first shell the beans. Split the pods and remove the beans. To remove the pale inner skin, blanch the beans in boiling water for one minute and then rinse in cold water. Then pinch off a little of the skin at the base and squeeze the bright green beans out. 

Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 large Portobello mushroom caps (de-gilled), cubed
• 3 garlic cloves, minced
• 1 medium onion, chopped
• 1 tablespoon finely chopped fresh oregano
• 1/2 cup sundried tomatoes in olive oil, drained and chopped
• 1 cup chicken stock or canned low-salt chicken broth
• salt and freshly ground pepper
• 2 cups cooked, peeled fava beans
• 9 ounce package fresh fettuccine
• 4 oz. piece Parmesan cheese

Preparation:

1. Clean the mushrooms with a damp cloth. Remove the stems. Remove the brown gills with a spoon, otherwise, they will turn your sauce a lovely brown.
2. Heat the olive oil in a medium saucepan over medium-high heat until hot. Add garlic and onion to the pan. Saute until lightly brown.
3. Add the cubed Portobello mushrooms and saute until lightly browned. 
4. Stir in the fava beans, sundried tomatoes and the oregano. Add the stock. Season with salt and pepper. Simmer to blend the flavors, about 3 minutes.
5. Meanwhile, bring a large pot of water to a boil. Add salt and olive oil to the water. Once boiling, add the pasta and cook until al dente, about 8 minutes for dry pasta, 4 minutes for fresh. A minute or two before your pasta is supposed to be ready, remove a piece of pasta from the water and bite through the pasta to see if it’s done. Drain.
6. Serve immediately and grate the cheese over the top at the table.

Makes 4 servings

‘Sausage,’ Collard Greens, and Penne April 11, 2008

Collard Greens are one of the non-head forming members of the Brassica family along with broccoli, cauliflower, brussel sprouts and kale. They are various loose-leafed cultivars of the cabbage plant. Collard leaves are rich in calcium (226 mg per cup, cooked), vitamins B1, B2, B9, and C (which may be leached by cooking, however), as well as beta-carotene (pro-vitamin A).

Look for collard greens that have firm, unwilted leaves that are vividly deep green in color with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavor.

Ingredients:

• 4 Italian-style Tofurky sausages, sliced. If using real turkey sausage, remove the casings and chop it into pieces as it cooks.
• 6 large mushrooms, sliced. I prefer cremini mushroom but white mushrooms work just as well.
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 small bunch young collard greens, stems removed and chopped
• 1/2 minced fresh parsley
• 1/2 teaspoon minced fresh basil
• 1/4 teaspoon marjoram
• 1/2 teaspoon oregano
• Salt and pepper, to taste
• 1 14-oz. can Italian-style chunky tomatoes, undrained
• 1/2 pound penne pasta, cooked and drained
• Grated parmesan cheese to garnish
• 2 teaspoon extra-virgin olive oil

Preparation:

1. Brown the “sausage” slices in a large deep pot until browned on each side. Remove from the pan and drain any fat.
2. Add the oil to the same pot and heat over medium heat. Add the onion and garlic and sauté until the onion is deep golden, about 5 min.
3. Add the mushrooms. Cook until the mushroom are browned, about 5 min.
4. Return the “sausage” slices to the pan and add the collards, parsley, basil, marjoram, oregano, salt and pepper, and the tomatoes and juice.
5. Cook, stirring as needed, for approximately 10 minutes.
6. Add the pasta and toss well.
7. Garnish with parmesan cheese before serving.

Makes 4 servings

Braised Kale with ‘Sausage’ and Potatoes April 11, 2008

Kale is one of the non-head forming members of the Brassica family along with broccoli, cauliflower, brussel sprouts and collards. Kale is considered to be closer to wild cabbage than most domesticated forms.

Kale is very high in beta carotene, vitamin K, vitamin A, vitamin C, lutein and zeaxanthin and reasonably rich in calcium.

This recipe is especially good with tender Red Russian kale.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 4 Italian-style Tofurky sausages, sliced. If using real turkey sausage, remove the casings and chop it into pieces as it cooks.
• 1 medium onion, chopped
• 4 Red or Yukon Gold potatoes, chopped
• Pinch dried red chile flakes
• 1 pound kale, stemmed, leaves roughly torn
• 1 cup homemade or low-sodium canned vegetable or mushroom broth
• 3 cloves garlic, minced
• Freshly ground black pepper to taste

Preparation:

In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion, garlic and red chile flakes; sauté until the onion is deep golden, about 5 min. Add the potatoes and the sausage meat. Cook until the sausage meat has browned, about 5 minutes. Add the kale; toss with tongs to mix the leaves into the pot. Add 1 cup broth and bring to a boil. Cover, reduce the heat to medium low, and simmer until the leaves are tender, about 10 min. (thicker-leaved varieties may need longer, check the pan, adding water or broth if necessary).

Raise the heat to high, and boil uncovered until the pan is dry. Season with ground pepper and serve.

Makes 4 servings

Mediterranean Pasta with Cauliflower February 6, 2008

Cauliflower is at its best from December through March when it is in season and most plentiful in your local markets. Cauliflower is a member of the cruciferous family of vegetables like broccoli, cabbage and kale. It has a compact head (called a “curd”), usually about six inches in diameter that is composed of undeveloped flower buds.

Ingredients:

• 1 pound pasta - rigatoni, shells, or spaghetti
• 1 medium head cauliflower, trimmed and cut into florets
• 1 tablespoon extra virgin olive oil
• 3-4 cloves garlic, minced
• 1 medium red bell pepper, chopped
• 1/4 teaspoon red pepper flakes
• 1 can crushed or diced tomatoes, 14.5 oz.
• 1/4 cup kalamata olives, pitted and slivered
• 1 small jar artichoke hearts, marinated 
• 2 teaspoon fresh oregano, chopped
• 4 cups fresh spinach
• 3/4 cup crumbled feta cheese
• freshly cracked black pepper

Preparation:

1. Cook pasta as directed. 3 minutes before pasta is done, add cauliflower florets to water. Continue boiling for remaining 3 minutes. Drain pasta and cauliflower. If you prefer, you can blanch the cauliflower in a separate pot of boiling water for 3 minutes.
2. Meanwhile, heat olive oil. Add garlic and peppers; sauté until tender.
3. Add red pepper flakes, tomatoes, olives, artichokes (in juice) and oregano. Cook for another 4 minutes.
4. Stir in spinach and cook until wilted.
5. Toss sauce with pasta and cauliflower. Add feta and stir. Season with cracked pepper.

Makes 4-6 servings

Thai-style Tofu Stir Fry January 30, 2008

I make a variation of this recipe on a regular basis. Ingredients vary depending on freshness and availability of vegetables.

Ingredients:

• 2 tablespoon sugar
• 2 tablespoon tamarind water (substitute 4 tbsp lemon juice)
• 1 tablespoon lime juice
• 2 tablespoon light soy sauce
• 1 tablespoon sunflower oil (substitute peanut oil or extra virgin olive oil)
• 1 teaspoon hot chili sesame oil (substitute regular sesame oil)
• 1 medium onion, chopped
• 4 cloves garlic, diced
• 2-3 Serrano or Thai chile peppers (substitute 1 Jalapeno), minced
• 1/2 teaspoon dry red pepper flakes
• 6-8 cremini mushrooms (substitute white mushrooms), sliced.
• 1 green pepper (substitute red, yellow or orange for more color)
• 1-2 baby bok choy, chopped (substitute celery)
• 1/2 cup pea pods or snap peas, chopped
• 1 package chopped baked tofu (Hickory or Savory flavor)
• 1/4 cup chopped dry roasted peanuts (substitute cashews)

Preparation:

1. Mix the sugar, tamarind water, lime juice, and light soy sauce.
2. Heat both the oils together in a wok or large, heavy skillet over high heat. Add the onion, diced garlic, diced chilis and red pepper flakes. Cook until onions are translucent and slightly browned.
3. Add the mushrooms. Cook 2-3 minutes until mushrooms are softened.
4. Add the baby bok choy, pea pods or snap peas, and tofu. Stir for another minute. Vegetables should be tender but still crisp.
5. Add the sauce from step #1. Bring to a boil and stir for 1-2 minutes until thickened.
6. Serve immediately, garnished with the peanuts.

Makes 4 servings