Rookie Cookery

Pasta e Fagioli (pasta and beans)

This year I am adding more meatless meals to my repertoir.  Pasta e Fagioli  (pasta and beans) is a traditional Italian meal that is simple, hearty and healthy.  It has the added benefit of  using any leftover vegetables you might have on hand, as well as pantry staples such as pasta, canned beans and tomatoes.

Start your water boiling for your favorite pasta. A shaped pasta such as penne or bow ties  (rather than string style) pasta works best for this dish.

Mince onions and carrots, then saute in olive oil until cooked.

Add other vegetables as desired )I used chopped fresh asparagus this time) and a can of chopped tomatoes (reserve the liquid)

Add a can or two of red kidney beans to the saute

Add Italian herbs, salt and pepper to taste

Cook your pasta in the boiling water until al dente ("to the teeth", meaning cooked but not too squishy!)  and drain, (reserve some of the pasta water)

Combine the vegetable saute with the pasta and toss gently.  Add some of the reserved tomato juice or pasta water if a more loose sauce is desired.

Garnish with grated fresh parmesan or pecorino and enjoy!

Vegetable Crostata

This improvised vegetable crostata made a delicious main course meal recently.

First I defrosted a package of frozen spinach and squeezed out as much excess moisture as I could, and set it aside in a bowl.

Then I made a simple pie crust dough and let it rest in the fridge.

Then I sauteed a pan full of mushrooms and onions in olive oil, seasoned with salt and pepper,  until tender and carmelized.

When the vegetables were cooked, I took the pie dough from the fridge and rolled it out flat.

I spread the spinach out as a base for the crostata, leaving the edges of the dough empty. (Those edges would later fold over the top).

Then I layered the onions and mushrooms over the spinach.

Then I folded the edges of the dough over the top, leaving the center exposed, and baked it at 375 degrees F. until it was brown and lovely.  I also had brushed a little milk on the crust to help it brown.

I think we were all surprised at how tasty and satisfying this dish was to eat!

I was able to garnish my crostata with some delicious green tomato chow chow that my sister Karen had sent us for Christmas.

I had never had chow chow before, and it was fabulous! It was the perfect tart-sweet accent for the savory vegetable pie. 

One of my resolutions this year is to add a few more vegetarian main course meals to my  cooking routine, and this dish will go a long way toward satisfying that goal--as well as our stomachs!

Striped Bass with Oranges and Fennel

Last week I saw the sign at Whole Foods market: Celebrate Chinese New Year by serving whole fish, to symbolize prosperity and abundance for the coming year. That sounced like a great opportunity to cook and serve a whole fish, as I had recently seen on Helen's blog, Beyond Salmon. I took liberties, however, and substituted striped bass for sea bream in her recipe for Sea Bream with Fennel and Oranges. It was such a beautiful picture, and I love fennel and oranges, so I just had to give it a try, albeit with striped bass. I did study Helen's helpful chart about fish types and hoped that my slightly firm bass would be a suitable substitution. I decided it would be OK!

Using Helen's guidance, and remembering my fish monger's advice of ten minutes cook time per inch of thickness, I began by broiling the whole fish for five minutes on each side. Then I turned the heat down to 425 until it was done. (My family members tend to prefer slightly over-cooked fish, and I accede to their wishes.)

The result was a nicely cooked couple of fish, with the oranges and fennel slightly browned. Although I originally planned to serve the fish whole, this is where my nerve failed me. Some of my family members, (who shall remain nameless), are decidedly finicky eaters, and while I find a whole fish presentation elegant...I would have been in the minority.

So I pulled off the skin, heads, tails, etc. and removed what bones I could. Then I placed the resultant nicely cooked fish on each plate, and covered them up with the oranges and fennel. This disguise did well at masking the less than intact fillets on the plate. I will spare you the pictures.

The result was tasty fish, although I was surprised that the orange and fennel was not enthusiastically received. I learned that while I love fennel, I prefer it roasted more thoroughly. Nevertheless, I was proud that I stretched a bit beyond my comfort level in the kitchen and tried something new--one of my new year's resolutions.

The wine? Fish Eye Pinot Grigio was just right. Here's looking at you, kid. Have a prosperous new year!

Super Simple Chili Recipe

I don't know about you, but after the cook-a-thon of Thanksgiving, I'm ready to take a few shortcuts in the kitchen for a few days. This super simple chili recipe is my go-to dish when I don't want to do more than open a can. It is made with ground turkey, but make substitutions to suit your family's taste. It's warming and yummy too. Feeds four or five people.

CHILI

1 pound ground turkey (not too lean)
1 white onion
1 clove garlic
a few tablespoons olive oil
1 can red kidney beans, rinsed
1 can chopped or diced tomatoes (with Mexican peppers so much the better)
1 can tomatoe sauce
1 small can diced green chiles (or whole, which you dice yourself)
Optional: a half cup frozen corn kernals
2 tablespoons chili powder (or to taste)
a sprinkle of red pepper flakes (take care, they can be hot)
salt and pepper to taste
grated cheddar or Monterey jack with jalapeno cheese to garnish

Directions:

1. Chop and saute the onions in the oil
2. chop and add the garlic and saute briefly
3. add the turkey meat and brown thoroughly
4. add the canned items and mix thoroughly
5. add all the spices and seasonings

Serve in a bowl with grated cheese on the side for garnish. Also good with saltine crackers on the side.

Turkey Meatloaf Recipe

The temperatures are slipping and the menu is favoring warmer and heartier fare. This is our family's Turkey Meatloaf recipe, nothing fancy but always tasty. We use ground turkey meat to make it lower in fat and to suit our tastes.

Cooking Notes: When you chop the onion, make it a fairly fine dice, because if the pieces of onion are too big, your meatloaf will tend to break apart. (I owe that tip to Rachael Ray, and she's right!). Also, I find that it is preferable to use lean turkey meat (rather than the super-lean) for better taste and texture. To crush the saltine crackers, place them in a plastic pag and run a rolling pin, can of food or wine bottle over it. Or you can use a little mortar and pestle like I do!

Pre-heat oven to 350 degrees

Turkey Meatloaf

One pound ground turkey meat
One egg, beaten
One half white onion, finely chopped
Ten saltine crackers, crushed
One quarter cup ketcup (plus a few tablespoons to garnish)
salt and pepper to taste
Parsley to garnish (optional)

Mix all of the ingredients in a large mixing bowl thoroughly with a spoon, or your hands. Place the mixture on a baking sheet that has a good lip on it, or a metal baking pan. Shape the mixture into a loaf with your hands. (The finished size will be about five inches wide, ten inches long and two inches tall, but that is a rough guide.)

Garnish with a couple of tablespoons ketchup, spread evenly across the top of the loaf. For a decorative effect, press a few sprigs of fresh flat-leaf parsley into the surface. Place it in your pre-heated 350 degree oven for 45 minutes or so.

This will serve four hungry people, or if they aren't too hungry you will enjoy the leftovers in a cold sandwich the next day! Served with peas and mashed potatoes, it is a retro favorite every time.