I've loved Pasta as long as I can remember. So, it makes sense to start the week off with six vegetarian pasta recipes. Check out the Baked Ziti, the Smoked Tofu Farfalle Casserole, along with the rest of today's recipes. Enjoy!
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important - unless you like disgustingly soggy pasta.
Note: This recipe is from my e-cookbook, Off the Wall Cooking.
Ingredients
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2green pepper, diced
1 T oregano
1 lb. angel hair pasta
Directions
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Note: This recipe originally called for 3 cups of chicken or vegetable stock. Since I’m posting this on a vegetarian blog, I dropped the chicken part of that.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
BAKED ZITI
This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."
Yield: 6 to 8 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.
Ingredients
1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces
Preparation
Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
Once tomato sauce is done, stir in reserved pasta water.
Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
Let cool slightly before eating with a big green leafy salad.
Tip
Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.
CAPELLINI WITH TOMATOES AND BASIL
This is from Ina Garten on her the Food Network show, Barefoot Contessa.
Yield: 6 servings; Level: Easy
To view this inline, go to https://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe-1949902.
Ingredients
Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving
Directions
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
SMOKED TOFU FARFALLE CASSEROLE
This is from Vegetarian Times. It begins, "Here’s a new twist on Mom’s beloved tuna noodle casserole. We lightened the cream sauce, added lots of veggies and replaced the tuna with smoked tofu, which adds richness and depth to the flavor."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.
Ingredients
4 tsp. olive oil
1 small yellow bell pepper, chopped (about 1 cup)
1-1/2 cups frozen baby peas
3 cloves garlic, minced (about 1 Tbs.)
2-1/2 tsp. minced fresh thyme
8 oz. farfalle pasta (bows)
1-3/4 cups low-fat milk
3 Tbs. all-purpose flour
3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
6 oz. smoked tofu, diced
3 Tbs. Italian-seasoned breadcrumbs
Preparation
Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.
Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.
Heat 1-1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.
Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.
MUSHROOM BOLOGNESE WITH FETTUCCINE
This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."
Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 cup diced onions
1/2 cup diced carrot
1/4 cup finely chopped celery
4-1/2 teaspoons finely chopped garlic
1/4 teaspoon salt
2 packages (8 oz each) baby bella mushrooms, coarsely chopped
2 packages (8 oz each) white button mushrooms, coarsely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
12 oz uncooked fettuccine (from 16-oz box)
1/2 cup shredded Parmesan cheese, if desired
1/4 cup thinly sliced fresh basil leaves, if desired
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Expert Tips
Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.
Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.
Showing posts with label Cannellini-Bean Pasta With Beurre Blanc. Show all posts
Showing posts with label Cannellini-Bean Pasta With Beurre Blanc. Show all posts
Monday, July 24, 2023
Monday, December 5, 2022
Pasta
I've loved pasta for as long as I can remember. There's just something satisfying about pasta with sauce, veggies, however you fix it.
Here are six pasta recipes to help you through the day, including Baked Ziti and Spinach Peppers and Cherry Tomatoes with Penne Rigate. Enjoy!
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Note: This recipe originally called for 3 cups of chicken or vegetable stock. Since I’m posting this on a vegetarian blog, I dropped the chicken part of that.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
BROCCOLI PASTA
This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."
Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Directions
Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
RIGATONI WITH BRAISED VEGETABLES
This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.
Ingredients
2 Tbs. olive oil
3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
1/2 lb. green beans, trimmed and halved (about 2 cups)
2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice
1 large onion, sliced (about 1 1/2 cups)
1 14.5-oz. can diced tomatoes
3 cloves garlic, minced (about 1 Tbs.)
2 Tbs. capers
1 15-oz. can cannellini beans, rinsed and drained
8 oz. whole wheat rigatoni pasta
1/2 cup torn fresh basil
Directions
Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.
Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.
Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.
Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars
BAKED ZITI
This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."
Yield: 6 to 8 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.
Ingredients
1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces
Preparation
Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
Once tomato sauce is done, stir in reserved pasta water.
Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
Let cool slightly before eating with a big green leafy salad.
Tip
Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.
VEGAN LEMON AND ASPARAGUS PASTA
This comes from Vegetarian Times, and begins, "This asparagus pasta recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving. It’s an easy and crowd-pleasing way to bring the brightness of lemon and fresh, green asparagus to your table." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-asparagus-pasta-with-lemon/.
Ingredients
5 Tbs. olive oil, divided
5 cloves garlic, minced (2 Tbs.)
2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths
3 Tbs. fresh lemon juice
1/4 tsp. freshly ground black pepper
8 oz. fettuccine
1 Tbs. grated lemon zest
Preparation
Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.
Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.
Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.
Here are six pasta recipes to help you through the day, including Baked Ziti and Spinach Peppers and Cherry Tomatoes with Penne Rigate. Enjoy!
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Note: This recipe originally called for 3 cups of chicken or vegetable stock. Since I’m posting this on a vegetarian blog, I dropped the chicken part of that.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
SPINACH, PEPPERS, AND CHERRY TOMATOES WITH PENNE RIGATE
This was in the November 2013 issue of Vegetarian Times (page 28). It begins, "Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/spinach-peppers-and-cherry-tomatoes-with-penne-rigate/.
Ingredients
2 1/2 cups penne rigate pasta (6 oz.)
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced
10 oz. cherry tomatoes, halved (2 cups)
4 cups packed baby spinach leaves (8 oz.)
1/4 cup chopped pitted kalamata olives
1 Tbs. finely chopped fresh oregano
1 1/2 tsp. grated lemon zest
1/4 tsp. freshly ground black pepper
Preparation
Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned.
Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally.
Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.
BROCCOLI PASTA
This is from the Food Network, and begins, "Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta."
Active Time: 10 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-pasta-12375930.
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Directions
Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
RIGATONI WITH BRAISED VEGETABLES
This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.
Ingredients
2 Tbs. olive oil
3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
1/2 lb. green beans, trimmed and halved (about 2 cups)
2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice
1 large onion, sliced (about 1 1/2 cups)
1 14.5-oz. can diced tomatoes
3 cloves garlic, minced (about 1 Tbs.)
2 Tbs. capers
1 15-oz. can cannellini beans, rinsed and drained
8 oz. whole wheat rigatoni pasta
1/2 cup torn fresh basil
Directions
Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.
Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.
Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.
Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars
BAKED ZITI
This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."
Yield: 6 to 8 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.
Ingredients
1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces
Preparation
Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
Once tomato sauce is done, stir in reserved pasta water.
Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
Let cool slightly before eating with a big green leafy salad.
Tip
Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.
VEGAN LEMON AND ASPARAGUS PASTA
This comes from Vegetarian Times, and begins, "This asparagus pasta recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving. It’s an easy and crowd-pleasing way to bring the brightness of lemon and fresh, green asparagus to your table." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-asparagus-pasta-with-lemon/.
Ingredients
5 Tbs. olive oil, divided
5 cloves garlic, minced (2 Tbs.)
2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths
3 Tbs. fresh lemon juice
1/4 tsp. freshly ground black pepper
8 oz. fettuccine
1 Tbs. grated lemon zest
Preparation
Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.
Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.
Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.
Monday, March 21, 2022
Monday Recipes
It's Monday, time to get the week started off. Hope your weekend was good. Somehow, it's never quite long enough, is it?
Here are six yummy vegetarian recipes to get your week started off just right, including Cannellini-Bean Pasta With Beurre Blanc and Vegetarian/Vegan Spicy Black Bean Burger. Enjoy!
CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS
This is from Yewande Komolafe on The New York Times cooking newsletter. Yewande wrote, "A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it’s pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it’s fresh and green, it’ll work just fine."
Yield: 4 servings; Time: 30 minutes
This was featured in "This One-Pan Meal Shows Just How Joyful Tofu Can Be", and can be viewed online at https://cooking.nytimes.com/recipes/1021200-crispy-tofu-with-cashews-and-blistered-snap-peas.
Ingredients
1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving
Preparation
Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.
TEX-MEX CORNBREAD
This yummy recipe is from Diana Rattray, who has contributed to About.com and The Spruce Eats for years. For this recipe, she wrote, "This is a moist and delicious cornbread, perfect to serve with beans, a bowl of chili, or a hearty soup or stew. Add more or less minced jalapeño to suit your taste. A cast-iron skillet makes the best crust, but a heavy baking pan could be used if necessary."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/tex-mex-cornbread-3054149.
Ingredients
1/4 cup canola oil plus 1 tablespoon for the skillet
3 large eggs
1 cup plus 2 tablespoons buttermilk, 9 ounces
1 small can (8 ounces) cream-style corn, or about 1 cup
1 tablespoon finely minced onion, red or yellow
2 tablespoons finely minced jalapeño peppers
1 1/2 cups stone-ground cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup (4 ounces) finely shredded Cheddar Jack cheese blend or a mild or sharp Cheddar cheese
Directions
Put 1 tablespoon of oil in a 10-inch cast iron skillet and put it in the oven. Heat the oven to 425 F.
In a large bowl, whisk the eggs with the remaining 1/4 cup of oil, the buttermilk, cream-style corn, minced onion, and minced jalapeño peppers.
In another bowl, combine the cornmeal, flour, salt, baking powder, soda, and cheese. Blend well.
Carefully take the hot skillet out of the oven and set it on a metal rack.
Combine the egg and buttermilk mixture and the dry mixture. Stir just until blended. Pour into the hot pan.
Return the pan to the oven and bake the cornbread for about 20 to 25 minutes, until browned and crisp around the edges.
Cut into wedges and serve.
Tips
A cast iron skillet will make the best crust, but a 9-inch baking pan can be substituted.
Use fresh jalapeño or canned, minced finely.
VEGETARIAN/VEGAN SPICY BLACK BEAN BURGER
This is from Jolinda Hackett on The Spruce Eats. She wrote, "These spicy black bean burgers with cornmeal are made with black beans and salsa for added flavor. The patty is formed by processing beans, cornmeal, salsa, and spices together. Next, just pan fry or grill as you would with a regular burger.
"The cornmeal and the whole wheat flour act as binders, so you can avoid those pesky crumbly veggie burgers. Feel free to use another binding method as well. If you've been frustrated with veggie burgers that just fall apart―it's a common issue for a lot of non-meat eaters―check out these tips for how to make the perfect veggie burger.
"This black bean burger recipe is courtesy of Bush's® Beans. It's a great veggie burger recipe that's also vegan and easy to prepare."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/vegetarian-and-vegan-black-bean-burgers-3378619.
Ingredients
2 (15-oz.) cans black beans (rinsed and drained)
1/2 cup whole wheat (or all-purpose) flour
1/4 cup yellow cornmeal
1/2 cup salsa
2 tsp. ground cumin
1 tsp. garlic salt
8 hamburger buns
Directions
Place beans in food processor and process them until they are fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt. Process until well combined.
Spoon the mixture into six balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.
Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a 4-inch-wide patty about 1/2-inch thick. Place the patties on the grill or in a pan and then cook until browned and heated through. This should take about 4 to 5 minutes per side.
Serve your black bean cornmeal patties on hamburger buns with your favorite toppings.
Tips
Don't use raw veggies in the burger. They contain a lot of moisture that, when heated, is released. This can lead to a soggy burger―a big no-no!
Avoid the crumble. In this spicy black bean burger recipe, we use cornmeal to keep things together and prevent the patty from breaking into pieces. Depending on your diet, adding eggs to a mixture of ground flax and water, oats, breadcrumbs or wheat germ works too.
Season the burger. Meat is flavorful and quite simply, beans aren't so much. That's why we include spices like the cumin, salsa and garlic salt. Avoid seasoning them with vinegar, Worcestershire sauce or soy sauce, as those can add too much mushy texture to the burger.
SPICY TOFU WITH VEGETABLES
This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen
To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.
Ingredients
3 Tbsp vegetable oil, divided
12 oz firm tofu, patted dry, cut in 1/2-inch cubes
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, cut in matchstick pieces
1/2 red bell pepper, seeded and cut in thin strips
1 C sliced asparagus or green beans, cut in 1-inch pieces
2 Tbsp soy sauce
2 Tbsp lime juice
2 1/2 tsp fresh red chilies, chopped
2 tsp granulated sugar
1/2 tsp black pepper
Directions
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
Return tofu to wok. Cook for 1 minute, or until combined and heated through.
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Note: This recipe originally called for 3 cups of chicken or vegetable stock. Since I’m posting this on a vegetarian blog, I dropped the chicken part of that.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
SIMPLE POTATO SOUP
This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30
Ingredients
1 tablespoon butter or extra-virgin olive oil
3 medium potatoes, any type, peeled and cut into small cubes
2 large leeks, well washed and chopped
Salt and freshly ground black pepper to taste
4 cups vegetable stock, preferably warmed
1/2 cup cream or milk
Directions
Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.
Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Adjust seasoning and serve hot or puree and serve cold.
Here are six yummy vegetarian recipes to get your week started off just right, including Cannellini-Bean Pasta With Beurre Blanc and Vegetarian/Vegan Spicy Black Bean Burger. Enjoy!
CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS
This is from Yewande Komolafe on The New York Times cooking newsletter. Yewande wrote, "A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it’s pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it’s fresh and green, it’ll work just fine."
Yield: 4 servings; Time: 30 minutes
This was featured in "This One-Pan Meal Shows Just How Joyful Tofu Can Be", and can be viewed online at https://cooking.nytimes.com/recipes/1021200-crispy-tofu-with-cashews-and-blistered-snap-peas.
Ingredients
1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving
Preparation
Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.
TEX-MEX CORNBREAD
This yummy recipe is from Diana Rattray, who has contributed to About.com and The Spruce Eats for years. For this recipe, she wrote, "This is a moist and delicious cornbread, perfect to serve with beans, a bowl of chili, or a hearty soup or stew. Add more or less minced jalapeño to suit your taste. A cast-iron skillet makes the best crust, but a heavy baking pan could be used if necessary."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/tex-mex-cornbread-3054149.
Ingredients
1/4 cup canola oil plus 1 tablespoon for the skillet
3 large eggs
1 cup plus 2 tablespoons buttermilk, 9 ounces
1 small can (8 ounces) cream-style corn, or about 1 cup
1 tablespoon finely minced onion, red or yellow
2 tablespoons finely minced jalapeño peppers
1 1/2 cups stone-ground cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup (4 ounces) finely shredded Cheddar Jack cheese blend or a mild or sharp Cheddar cheese
Directions
Put 1 tablespoon of oil in a 10-inch cast iron skillet and put it in the oven. Heat the oven to 425 F.
In a large bowl, whisk the eggs with the remaining 1/4 cup of oil, the buttermilk, cream-style corn, minced onion, and minced jalapeño peppers.
In another bowl, combine the cornmeal, flour, salt, baking powder, soda, and cheese. Blend well.
Carefully take the hot skillet out of the oven and set it on a metal rack.
Combine the egg and buttermilk mixture and the dry mixture. Stir just until blended. Pour into the hot pan.
Return the pan to the oven and bake the cornbread for about 20 to 25 minutes, until browned and crisp around the edges.
Cut into wedges and serve.
Tips
A cast iron skillet will make the best crust, but a 9-inch baking pan can be substituted.
Use fresh jalapeño or canned, minced finely.
VEGETARIAN/VEGAN SPICY BLACK BEAN BURGER
This is from Jolinda Hackett on The Spruce Eats. She wrote, "These spicy black bean burgers with cornmeal are made with black beans and salsa for added flavor. The patty is formed by processing beans, cornmeal, salsa, and spices together. Next, just pan fry or grill as you would with a regular burger.
"The cornmeal and the whole wheat flour act as binders, so you can avoid those pesky crumbly veggie burgers. Feel free to use another binding method as well. If you've been frustrated with veggie burgers that just fall apart―it's a common issue for a lot of non-meat eaters―check out these tips for how to make the perfect veggie burger.
"This black bean burger recipe is courtesy of Bush's® Beans. It's a great veggie burger recipe that's also vegan and easy to prepare."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/vegetarian-and-vegan-black-bean-burgers-3378619.
Ingredients
2 (15-oz.) cans black beans (rinsed and drained)
1/2 cup whole wheat (or all-purpose) flour
1/4 cup yellow cornmeal
1/2 cup salsa
2 tsp. ground cumin
1 tsp. garlic salt
8 hamburger buns
Directions
Place beans in food processor and process them until they are fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt. Process until well combined.
Spoon the mixture into six balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.
Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a 4-inch-wide patty about 1/2-inch thick. Place the patties on the grill or in a pan and then cook until browned and heated through. This should take about 4 to 5 minutes per side.
Serve your black bean cornmeal patties on hamburger buns with your favorite toppings.
Tips
Don't use raw veggies in the burger. They contain a lot of moisture that, when heated, is released. This can lead to a soggy burger―a big no-no!
Avoid the crumble. In this spicy black bean burger recipe, we use cornmeal to keep things together and prevent the patty from breaking into pieces. Depending on your diet, adding eggs to a mixture of ground flax and water, oats, breadcrumbs or wheat germ works too.
Season the burger. Meat is flavorful and quite simply, beans aren't so much. That's why we include spices like the cumin, salsa and garlic salt. Avoid seasoning them with vinegar, Worcestershire sauce or soy sauce, as those can add too much mushy texture to the burger.
SPICY TOFU WITH VEGETABLES
This is from Taste For Life. Prep Time: 25 minutes; Makes 4 servings. Recipe Source: Complete Book of Thai Cooking, by Linda Stephen
To view this online, go to https://tasteforlife.com/healthy-recipes/veggie/spicy-tofu-with-vegetables.
Ingredients
3 Tbsp vegetable oil, divided
12 oz firm tofu, patted dry, cut in 1/2-inch cubes
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, cut in matchstick pieces
1/2 red bell pepper, seeded and cut in thin strips
1 C sliced asparagus or green beans, cut in 1-inch pieces
2 Tbsp soy sauce
2 Tbsp lime juice
2 1/2 tsp fresh red chilies, chopped
2 tsp granulated sugar
1/2 tsp black pepper
Directions
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
Return tofu to wok. Cook for 1 minute, or until combined and heated through.
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Note: This recipe originally called for 3 cups of chicken or vegetable stock. Since I’m posting this on a vegetarian blog, I dropped the chicken part of that.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
SIMPLE POTATO SOUP
This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30
Ingredients
1 tablespoon butter or extra-virgin olive oil
3 medium potatoes, any type, peeled and cut into small cubes
2 large leeks, well washed and chopped
Salt and freshly ground black pepper to taste
4 cups vegetable stock, preferably warmed
1/2 cup cream or milk
Directions
Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.
Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Adjust seasoning and serve hot or puree and serve cold.
Friday, January 17, 2020
Friday Recipes
It's finally Friday. (Yay!) Here are six yummy recipes to help you through the weekend, including Cannellini-Bean Pasta With Beurre Blanc (say that five times fast!) and Vegetable Manicotti. Enjoy!
VEGETABLES IN THAI RED CURRY
This was in the September 2009 issue of Vegetarian Times, page 63, in an article, “The Zen Kitchen.” It begins, “This is one of Kent’s favorite recipes because it’s so simple and versatile. ‘Red curry makes a great base for whatever is fresh and seasonal,’ he explains. When buying red curry paste, check the ingredients list to make sure the brand you choose does not contain fish sauce. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent.” Makes 6 servings.
To view this online, click here.
Ingredients
1 small head cauliflower, cut into florets (3 cups)
1 cup green beans, stems removed and cut into 2-inch pieces
1 Tbs. canola oil
1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large)
1 14-oz. can light coconut milk
1-2 Tbs. Thai red curry paste
2 Tbs. brown sugar
2 Tbs. tamari or low-sodium soy sauce
1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
20-30 fresh Thai basil leaves
Preparation
Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Remove with strainer; rinse under cold water to stop cooking. Repeat with green beans in same pot of water; set aside.
Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.
In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.
TWICE BAKED POTATOES
This is from The Food Network and can be viewed online at http://www.foodnetwork.com/recipes/food-network-kitchen/twice-baked-potatoes-recipe-1942581.
Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
BLACK BEAN-BROWN RICE BURGERS
This comes from Hannah Verrinder on the Genius Kitchen site. Time: 40 minutes; Serves: 6; Yield: 6 patties
To view this online, click here.
Ingredients
1⁄2 cup uncooked brown rice
1 (15 ounce) can black beans, drained and rinsed
1 small onion, chopped (white or yellow)
1 garlic clove, minced
1 cup frozen corn
1 teaspoon salt
cayenne pepper (to taste)
1⁄3 teaspoon chili powder
1 egg
1⁄3 cup breadcrumbs (preferably seasoned)
Directions
In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil over medium heat and saute the onion and garlic about 5 minutes, until the onion is translucent and soft.
Add the corn and spices and cook until the corn is defrosted, another 5 minutes.
In a medium bowl, mash the drained beans with a fork or your fingers.
Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now, because once you put the egg in you could risk salmonella.
Add the egg and mix in well.
Add the breadcrumbs.
Form into patties by patting the desired amount of mixtured into a flat round. (I used a giant cookie scoop to make sure all the patties were the same size, but you can just divide the mixture into six sections).
Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).
VEGETABLE MANICOTTI
This is from the infamous long-since-forgotten emailing list. It begins, “A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.” Yields: 6 servings
1/2 cup carrots, shredded
1/2 cup zucchini, shredded
1 cup spinach, chopped
2 cups plain yogurt cheese
1 tablespoon Italian parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs
1 cup mozzarella cheese, shredded
12 manicotti shells, cooked
1 32oz jar tomato sauce
Using layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.
Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.
Preheat oven to 350°F. In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.
In large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper & eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese & vegetable mixture & place in the baking dish. Once shells have been filled, top manicotti with remaining tomato sauce. Bake for 25 minutes. Top with remaining shredded cheese & bake for an additional 15 minutes or until cheese is golden brown. Serve warm.
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. 'To counter anticipated protests,' Ms. Burros wrote a few years later, 'the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,' wrote a reader in Tarrytown, N.Y. 'Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.' We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This comes from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.”
Time: 35 minutes; Yield: 2 servings
This was featured in “How Do You Make Canned Beans Taste Luxurious? Beurre Blanc”, and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Note: This recipe originally called for 3 cups chicken or vegetable stock. Since this is a vegetarian blog, I've left this as 3 cups vegetable stock – without the chicken stock option.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
VEGETABLES IN THAI RED CURRY
This was in the September 2009 issue of Vegetarian Times, page 63, in an article, “The Zen Kitchen.” It begins, “This is one of Kent’s favorite recipes because it’s so simple and versatile. ‘Red curry makes a great base for whatever is fresh and seasonal,’ he explains. When buying red curry paste, check the ingredients list to make sure the brand you choose does not contain fish sauce. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent.” Makes 6 servings.
To view this online, click here.
Ingredients
1 small head cauliflower, cut into florets (3 cups)
1 cup green beans, stems removed and cut into 2-inch pieces
1 Tbs. canola oil
1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large)
1 14-oz. can light coconut milk
1-2 Tbs. Thai red curry paste
2 Tbs. brown sugar
2 Tbs. tamari or low-sodium soy sauce
1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
20-30 fresh Thai basil leaves
Preparation
Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Remove with strainer; rinse under cold water to stop cooking. Repeat with green beans in same pot of water; set aside.
Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.
In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.
TWICE BAKED POTATOES
This is from The Food Network and can be viewed online at http://www.foodnetwork.com/recipes/food-network-kitchen/twice-baked-potatoes-recipe-1942581.
Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
BLACK BEAN-BROWN RICE BURGERS
This comes from Hannah Verrinder on the Genius Kitchen site. Time: 40 minutes; Serves: 6; Yield: 6 patties
To view this online, click here.
Ingredients
1⁄2 cup uncooked brown rice
1 (15 ounce) can black beans, drained and rinsed
1 small onion, chopped (white or yellow)
1 garlic clove, minced
1 cup frozen corn
1 teaspoon salt
cayenne pepper (to taste)
1⁄3 teaspoon chili powder
1 egg
1⁄3 cup breadcrumbs (preferably seasoned)
Directions
In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil over medium heat and saute the onion and garlic about 5 minutes, until the onion is translucent and soft.
Add the corn and spices and cook until the corn is defrosted, another 5 minutes.
In a medium bowl, mash the drained beans with a fork or your fingers.
Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now, because once you put the egg in you could risk salmonella.
Add the egg and mix in well.
Add the breadcrumbs.
Form into patties by patting the desired amount of mixtured into a flat round. (I used a giant cookie scoop to make sure all the patties were the same size, but you can just divide the mixture into six sections).
Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).
VEGETABLE MANICOTTI
This is from the infamous long-since-forgotten emailing list. It begins, “A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.” Yields: 6 servings
1/2 cup carrots, shredded
1/2 cup zucchini, shredded
1 cup spinach, chopped
2 cups plain yogurt cheese
1 tablespoon Italian parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs
1 cup mozzarella cheese, shredded
12 manicotti shells, cooked
1 32oz jar tomato sauce
Using layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.
Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.
Preheat oven to 350°F. In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.
In large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper & eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese & vegetable mixture & place in the baking dish. Once shells have been filled, top manicotti with remaining tomato sauce. Bake for 25 minutes. Top with remaining shredded cheese & bake for an additional 15 minutes or until cheese is golden brown. Serve warm.
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. 'To counter anticipated protests,' Ms. Burros wrote a few years later, 'the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,' wrote a reader in Tarrytown, N.Y. 'Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.' We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This comes from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.”
Time: 35 minutes; Yield: 2 servings
This was featured in “How Do You Make Canned Beans Taste Luxurious? Beurre Blanc”, and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Note: This recipe originally called for 3 cups chicken or vegetable stock. Since this is a vegetarian blog, I've left this as 3 cups vegetable stock – without the chicken stock option.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
Thursday, December 5, 2019
Pasta Party
It's time for a Pasta Party. Today's six yummy recipes include Vegetable Manicotti and Cannellini-Bean Pasta With Beurre Blanc. Enjoy!
GRILLED SUMMER VEGETABLE PASTA
This is from Trisha Yearwood on the Food Network. Total Time: 40 minutes; Active Time: 40 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/trisha-yearwood/grilled-summer-vegetable-pasta-5425025.
Ingredients
Kosher salt
One 28-ounce can whole tomatoes in juice
2 tablespoons olive oil
1 small clove garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 sprig fresh basil plus 2 tablespoons chopped
1 sprig fresh flat-leaf parsley plus 2 tablespoons chopped
1 medium orange or red bell pepper, sides cut off from the core
1 medium yellow squash, trimmed and cut lengthwise into 4 planks
1 medium zucchini, trimmed and cut lengthwise into 4 planks
1/2 red onion, sliced 1/4 inch thick
1 pound penne pasta
Shaved or grated Parmesan, for topping
Directions
Bring a large pot of salted water to a boil.
Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.
CREAMY THREE-CHEESE SPAGHETTI
This is from Lindsay Funston at Delish. She wrote, “This ultra-creamy and cheesy spaghetti can be yours in just 15 minutes.”
Prep Time: 10 minutes; Total Time: 20 minutes; Yields: 4
To view this online, click here.
Ingredients
12 oz. spaghetti
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. low-sodium chicken broth
3/4 c. shredded Italian cheese blend
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped chives, for garnish
Directions
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water.
Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute, then add heavy cream, broth, and 1/2 cup of reserved pasta water. Add cooked spaghetti and toss until noodles are fully coated and liquid is simmering.
Remove from heat and stir in cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper and garnish with chives before serving.
FETTUCCINE ALFREDO
This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®
Ingredients
2 tbsp. Benecol® Regular spread
4 to 5 cloves garlic, thinly sliced
1 1/4 cups skim milk
3 tbsp flour
4 ounces fat free cream cheese
1/2 cup shredded Parmesan cheese
4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)
Directions
Heat Benecol and garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.
Meanwhile, combine milk, flour, cream cheese, and Parmesan cheese in blender; then puree until smooth.
Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.
Toss with fettuccine noodles.
PASTA WITH FRESH TOMATOES, BASIL AND ROASTED GARLIC
This was on page 37 of the August 1998 issue of Vegetarian Times, and posted online on May 1, 2017. It begins, “Our pasta dish can be as simple as the one presented here, or modified by adding diced avocado, chopped red onion, sliced black olives and chopped roasted peppers. Since pasta is not the best source of protein, this dish should be joined by a first-course that includes legumes, such as the Chickpea-Stuffed Mushrooms (p. 35, August 1998).” Makes 4 servings.
To view this online, click here.
Ingredients
10 cloves garlic
3/4 lb. ripe plum tomatoes
1/3 cup chopped fresh basil
1 Tbs. capers
1 Tbs. extra virgin olive oil
1 Tbs. balsamic vinegar
1/2 lb. rice pasta or whole-wheat pasta
Preparation
Place unpeeled garlic cloves in small baking dish and roast until soft and lightly colored, 15 to 20 minutes. Remove each clove as it is done. When cool enough to handle, peel and smash gently with flat side of knife.
Dice tomatoes and place in large bowl, retaining juices. You should have about 2 cups of tomatoes. Add roasted garlic, basil, capers, oil and vinegar. Let stand at least 20 minutes to allow flavors to blend.
Bring a large pot of water to a boil. When water boils, add pasta and stir to prevent sticking. Cook until al dente, stirring occasionally. Drain well and add to tomato mixture. Toss to mix and coat. Serve warm or at room temperature.
VEGETABLE MANICOTTI
This is from the infamous long-since-forgotten emailing list. It begins, “A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.” Yields: 6 servings
Ingredients
1/2 cup carrots, shredded
1/2 cup zucchini, shredded
1 cup spinach, chopped
2 cups plain yogurt cheese
1 tablespoon Italian parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs
1 cup mozzarella cheese, shredded
12 manicotti shells, cooked
1 32oz jar tomato sauce
Directions
Using layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.
Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.
Preheat oven to 350°F. In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.
In large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper & eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese & vegetable mixture & place in the baking dish. Once shells have been filled, top manicotti with remaining tomato sauce. Bake for 25 minutes. Top with remaining shredded cheese & bake for an additional 15 minutes or until cheese is golden brown. Serve warm.
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This comes from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.”
Time: 35 minutes; Yield: 2 servings
This was featured in “How Do You Make Canned Beans Taste Luxurious? Beurre Blanc”, and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Note: The recipe originally called for 3 cups of chicken or vegetable stock. For obvious reason, I've taken out the chicken stock option.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
GRILLED SUMMER VEGETABLE PASTA
This is from Trisha Yearwood on the Food Network. Total Time: 40 minutes; Active Time: 40 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/trisha-yearwood/grilled-summer-vegetable-pasta-5425025.
Ingredients
Kosher salt
One 28-ounce can whole tomatoes in juice
2 tablespoons olive oil
1 small clove garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 sprig fresh basil plus 2 tablespoons chopped
1 sprig fresh flat-leaf parsley plus 2 tablespoons chopped
1 medium orange or red bell pepper, sides cut off from the core
1 medium yellow squash, trimmed and cut lengthwise into 4 planks
1 medium zucchini, trimmed and cut lengthwise into 4 planks
1/2 red onion, sliced 1/4 inch thick
1 pound penne pasta
Shaved or grated Parmesan, for topping
Directions
Bring a large pot of salted water to a boil.
Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.
CREAMY THREE-CHEESE SPAGHETTI
This is from Lindsay Funston at Delish. She wrote, “This ultra-creamy and cheesy spaghetti can be yours in just 15 minutes.”
Prep Time: 10 minutes; Total Time: 20 minutes; Yields: 4
To view this online, click here.
Ingredients
12 oz. spaghetti
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. low-sodium chicken broth
3/4 c. shredded Italian cheese blend
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped chives, for garnish
Directions
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water.
Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute, then add heavy cream, broth, and 1/2 cup of reserved pasta water. Add cooked spaghetti and toss until noodles are fully coated and liquid is simmering.
Remove from heat and stir in cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper and garnish with chives before serving.
FETTUCCINE ALFREDO
This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®
Ingredients
2 tbsp. Benecol® Regular spread
4 to 5 cloves garlic, thinly sliced
1 1/4 cups skim milk
3 tbsp flour
4 ounces fat free cream cheese
1/2 cup shredded Parmesan cheese
4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)
Directions
Heat Benecol and garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.
Meanwhile, combine milk, flour, cream cheese, and Parmesan cheese in blender; then puree until smooth.
Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.
Toss with fettuccine noodles.
PASTA WITH FRESH TOMATOES, BASIL AND ROASTED GARLIC
This was on page 37 of the August 1998 issue of Vegetarian Times, and posted online on May 1, 2017. It begins, “Our pasta dish can be as simple as the one presented here, or modified by adding diced avocado, chopped red onion, sliced black olives and chopped roasted peppers. Since pasta is not the best source of protein, this dish should be joined by a first-course that includes legumes, such as the Chickpea-Stuffed Mushrooms (p. 35, August 1998).” Makes 4 servings.
To view this online, click here.
Ingredients
10 cloves garlic
3/4 lb. ripe plum tomatoes
1/3 cup chopped fresh basil
1 Tbs. capers
1 Tbs. extra virgin olive oil
1 Tbs. balsamic vinegar
1/2 lb. rice pasta or whole-wheat pasta
Preparation
Place unpeeled garlic cloves in small baking dish and roast until soft and lightly colored, 15 to 20 minutes. Remove each clove as it is done. When cool enough to handle, peel and smash gently with flat side of knife.
Dice tomatoes and place in large bowl, retaining juices. You should have about 2 cups of tomatoes. Add roasted garlic, basil, capers, oil and vinegar. Let stand at least 20 minutes to allow flavors to blend.
Bring a large pot of water to a boil. When water boils, add pasta and stir to prevent sticking. Cook until al dente, stirring occasionally. Drain well and add to tomato mixture. Toss to mix and coat. Serve warm or at room temperature.
VEGETABLE MANICOTTI
This is from the infamous long-since-forgotten emailing list. It begins, “A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.” Yields: 6 servings
Ingredients
1/2 cup carrots, shredded
1/2 cup zucchini, shredded
1 cup spinach, chopped
2 cups plain yogurt cheese
1 tablespoon Italian parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs
1 cup mozzarella cheese, shredded
12 manicotti shells, cooked
1 32oz jar tomato sauce
Directions
Using layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.
Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.
Preheat oven to 350°F. In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.
In large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper & eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese & vegetable mixture & place in the baking dish. Once shells have been filled, top manicotti with remaining tomato sauce. Bake for 25 minutes. Top with remaining shredded cheese & bake for an additional 15 minutes or until cheese is golden brown. Serve warm.
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This comes from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.”
Time: 35 minutes; Yield: 2 servings
This was featured in “How Do You Make Canned Beans Taste Luxurious? Beurre Blanc”, and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Note: The recipe originally called for 3 cups of chicken or vegetable stock. For obvious reason, I've taken out the chicken stock option.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
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