One-Pot Spicy Rigatoni

I’m not a full convert, but I do dig this whole one-pot recipe craze. Especially with pastas, I find the noodles are particularly infused with flavor. We were inspired by this recipe, but made a few changes. I imagine it’s great with the chicken, but we’ve only ever had it without and it has never disappointed.

2 T olive oil
2 shallots, finely chopped
5 cloves garlic, smashed and chopped
2 roasted red bell peppers, roughly chopped
2 T tomato paste
1/2 c dry sherry
1 28 oz can stewed tomatoes
2 c water
2 T fresh oregano, finely chopped (or 2 t dried)
2 pinches dried red pepper flakes (3 if you like it spicy)
1/2 t salt
500 g Rigatoni (or other short pasta, tubes would be best)
1 T butter
10-15 basil leaves, torn
1/2 c Grana Padano, grated
3 T cream

In a deep pot, heat oil over medium-high heat. Sauté shallots and garlic until tender, then add peppers and cook for 2 minutes. Stir in tomato paste and cook until it begins to smell caramelized, then deglaze pot with sherry. Add tomatoes and break them up with a spatula. Add the water, oregano, pepper flakes and salt and bring to a boil.

Add the pasta and cook, stirring frequently, for 10-15 minutes or until almost tender. Turn heat down to low, add butter and basil. When butter is completely melted, add cheese and cream, stirring until integrated. Simmer for 5 minutes more, stirring all the time, then remove from heat. Let stand for a couple of minutes, then serve.

Orzo Asparagus Salad

Spargelsaison is fun, but it can be a little one-note if you don’t have a variety of preparations for the stuff. If you’re lucky enough to have grilling weather while the asparagus is as its peak, this is a fantastic way to serve it alongside burgers or sausages. I found the original here and have posted my version below.

1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
250 g orzo pasta
at least 500 g green asparagus, cut into bite-sized pieces
about 300 g artichoke hearts, drained and quartered
1-1/2 cups sun-dried tomatoes in olive oil, julienned
1 lemon, zested and juiced
1/4 cup sherry vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil

In a small skillet, heat olive oil to medium. Add shallot and garlic and cook until tender and fragrant. Set aside.

Cook orzo in salted water for 1 minute less than package directs. Add asparagus to orzo for last 2 minutes of cook time but no more! You want the asparagus to be bright green and still a little crispy when you drain the pasta. After draining the orzo and asparagus, run cold water over it immediately, agitating it frequently to make sure there are no pockets of heat. After draining and cooling, pour orzo and asparagus into a large salad bowl. Add artichokes and tomatoes to orzo bowl.

Remove shallot & garlic to a small deep bowl. Add lemon zest and juice, vinegar, salt and pepper to bowl. While whisking, drizzle in olive oil. Pour dressing over salad, stir thoroughly, cover and refrigerate for at least two hours. Stir again before serving.

Pasta e Fagioli (Pasta and Beans)

It is possible to eat too much pizza. For me, at any rate.

On our last jaunt through Italy, I kept meaning to order something that wasn’t pizza and failing spectacularly. Every region has different specialty toppings! I might miss out on something!! But when my body finally said NO MORE, I went for Pasta e Fagioli (pasta and beans) instead. And my goodness, was it ever rewarding. Borlotti beans are the creamiest, most flavor-absorbing beans I’ve ever come across. I plan to try making it sometime with dried beans, but this canned version comes together in a flash.

100 g diced pancetta or bacon
2 T olive oil
1 large or 2 small yellow onions, diced
3-4 cloves garlic, pressed
1/2 c/100 ml white wine
1/4 t red chili flakes
1 large sprig fresh rosemary leaves
4-6 sprigs fresh thyme leaves
2 bay leaves
1/2 t ground black pepper
4-5 c/1-1.25 L weak chicken broth
3 15 oz/400 g cans borlotti (cranberry) beans, drained and rinsed
1 generous c/250 g short pasta
1 c/200 mL boiling water (optional)
1/2 c/100 g grated Pecorino Romano or Parmesan cheese
1/4 c/50 g chopped parsley

Heat deep soup pot to medium heat. Add pancetta or bacon and cook, stirring frequently, until a little fat renders, then add olive oil. Turn heat to medium-low and add onions and garlic, stirring frequently until tender and translucent, but not browned. Add white wine, chili flakes, rosemary, thyme, bay leaves and black pepper, stirring until wine is mostly evaporated. Add chicken broth and beans and allow mixture to simmer for 10 minutes, stirring occasionally and turning down heat if necessary.

After 10 minutes, remove bay leaves and strip rosemary and thyme leaves from sprigs, returning the leaves to the pot. Either mash some of the beans with the back of a spoon or briefly use a stick blender, making sure to leave about half of the beans intact. Add the pasta (if there’s not enough liquid to cook the pasta or the soup is already too thick, add the extra water) and cook until almost done. Remove from heat and cover for 5 minutes. Serve with grated Pecorino or Parmesan and chopped parsley.

Garlic Lemon Cream Pasta

I’ve been on the hunt for a creamy lemon sauce for years and have tried a few that just didn’t do it. They either weren’t lemony enough or had way too much cream (Cliff has no gall bladder – too much cream or butter does him in). This one finally has the right balance of flavor and creaminess. Here’s the original, with my version below.

1 T butter
1 T olive oil
3 large garlic cloves, minced
1 shallot, chopped
Zest of 1 lemon
2 c chicken or vegetable broth
1/4 cup capers
Juice of 1 lemon
1 c artichoke hearts
1/4 cup cream
Salt and freshly ground pepper, to taste
1/2 t herbes des Provence
1 lb broccoli florets (optional)
1 lb pasta

Heat butter and oil to medium in a deep skillet. Sauté garlic, shallots and lemon zest until tender and fragrant. Add broth and simmer until reduced by half and syrupy*. Add capers, lemon juice and artichoke hearts and stir until heated through. Remove from heat and stir in cream and add salt, pepper and herbes. Set aside sauce. Cook pasta and broccoli to desired doneness, drain and toss with sauce.

*I wasn’t happy with the ‘syrupy’ texture and wanted the sauce to be a little thicker, so I added a cornstarch slurry (1 T cornstarch and 1 T water whisked until smooth). Pour the slurry into the simmering sauce and stir well until thickened, then proceed as above.

Cilantro Citrus Rice

Originally taken from here, but it wasn’t limey enough for my tastes. Also, if I crack open an orange or lemon, I’m going to use all its juice.

This is great as a side or as burrito filling.

3 cups jasmine rice
appropriate amount of water for 3 cups of rice in your rice cooker
2 bay leaves
3 teaspoons salt
3 tablespoons canola oil
juice of 4 limes
juice of 1 lemon
juice of 1 orange
all the cilantro, fresh and chopped

Do the rice in your rice cooker with the bay leaves and salt. Remove the bay leaves when the rice cooker thinks it’s done. Don’t worry if the rice is still a little chewy at this point; it’ll soften up some more if you keep it hot in the rice cooker (the warming setting, or just don’t break the seal). Fluff up the rice and stir in the juices and oil. Add in the cilantro just before serving.

In-Laws’ Baked Beans

This recipe came to us, in its original form, from my father-in-law’s sister-in-law’s mother-in-law (no joke!), from a region in the USA famous for its baked beans as a side dish to barbecue. I’ve modified it slightly to reduce the amount of sugar and up the mustard and cider vinegar to give it a little more zing.

For the last two years at a local July 4th party, there have been no left-overs.

Ingredients

3 medium cans (15oz. or 425g each) VanCamps Pork&Beans – excess liquid drained, but not rinsed
1 big handful brown sugar
1/2 cup (120ml) ketchup – or to taste, I usually add more
4 or 5 strips bacon
1 medium onion, diced
1/3 cup (75ml) white corn syrup
2.5 tablespoons cider vinegar
1.5 teaspoon yellow mustard

Instructions

  1. Fry up the bacon until it’s crispy but not completely burnt, keeping the grease in the pan. Chop the bacon into bits.
  2. Sauté the onion in the bacon grease — you want to cook the squishy crunch out of them, but not take them all the way to caramelization.
  3. Mix the onions, bacon, drained beans and everything else together in a large bowl, and bake uncovered at 350 °F for 1 hour in a 9″ x 9″ (23cm x 23cm) baking dish. If you’re scaling up the recipe, a 9″ x 13″ works well. In any case, stop baking when the texture has firmed up significantly from first having mixed the ingredients but bubbles are still burbling up from the lower layers.
  4. Let them cool in the pan and serve at room temperature.

Egyptian Red Lentil Soup

I just had my wisdom teeth out, so on top of not being so smart anymore, I have to eat soft food. Luckily, I know a few recipes for delicious soft food. The original recipe involves a fried onion topping, which looks wonderful yet chew-intensive. Luckily, lentils and a stick blender yield a gently textured, full flavored product that I’ll happily eat even with teeth.

3 T olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
3 cloves garlic, chopped
1 t ground cumin
1/2 t ground cinnamon
1 sprig fresh thyme (or 1/2 t dried thyme)
1/2 t cayenne pepper or ancho chile
1/2 t sweet smoked paprika
3 large, ripe tomatoes, peeled, seeded and roughly chopped
2 T tomato paste
8 c beef stock (vegetable stock makes this vegan!)
salt and pepper to taste (how much salt depends on your stock – taste often)
2 c red lentils
1 lemon, juiced

Pick over your lentils for any unwanted debris. Heat oil to medium high in a soup pot or deep dutch oven. Add onions, carrots, celery and garlic and sauté until soft. Add spices and stir well into vegetables, cooking for a couple of minutes until very fragrant. Add tomatoes and cook for a couple of minutes, until they begin to break down. Add tomato paste and stir well. Add stock and reduce heat to medium low – soup should not boil. Season with salt and pepper and add the lentils. Simmer 30-40 minutes (reducing heat to low, if necessary), until lentils and vegetables are very soft.

Remove soup from heat and process with immersion blender (or purée in batches in a heat-safe blender) until desired texture is achieved. Remember, it will thicken as it cools. If soup is still too thin, bring it back to a simmer for a few minutes. Check seasoning and stir in lemon juice. Serve with additional wedges of lemon and yogurt.