Whole Wheat Pasta with Cauliflower, Walnuts and Ricotta

I made this for the Robber today so that he will have food when I am gone in Utah this week. I'm trying to add more non-dessert recipes to my list of things to make, but I have a hard time getting excited about "pasta and..." However, this recipe caught my eye and it was surprisingly tasty given that most of the components are not of themselves particularly interesting. The Robber said, "I like this, it tastes kind of Asian." I didn't get the Asian vibe but maybe he means the garlic with the red pepper? It took my a little long to make this as I had to saute the cauliflower/onions in two batches because I have only a smaller skillet. We ate it with ricotta cheese and found that to be delicious although I'm sure the feta is good as well. I also threw in some carrots just because I had them which gave the dish more colorful. 

Note: You may ask, as did I, do I really need two heads of cauliflower? The answer is yes.

Originally from Chez Panisse Vegetables (Chez Panisse is a famous Bay Area restaurant) by way of Smitten Kitchen:

http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/

Ingredients:

2 heads cauliflower

1 medium onion

4 cloves garlic

1 lbs. whole-wheat pasta

Extra-virgin olive oil

Salt and pepper

1 pinch red pepper flakes

White wine vinegar

1/2 lemon

1/2 C. toasted chopped walnuts

4 oz. ricotta salata or feta cheese

Directions:

1) Put a large pot of water on to boil and while it is boiling do the following:

-- Cut the cauliflower into small flowerets. 

-- Peel the onion and slice it very thin. 

-- Peel and finely chop the garlic. 

2) Put the pasta on to cook. When it is done cooking, drain and run cool water over it to prevent it from clumping.

3) Saute the cauliflower in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed. 

4. Add the garlic and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water. 

5. Add a few drops each of vinegar and lemon juice and the toasted walnuts. Taste and correct the seasoning. 

6. Add the cooked pasta to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together and serve, with the cheese crumbled over the dish.

Serves 6. 

Asparagus Bread Pudding

About two weeks ago the Robber and I went to Whole Foods to buy him some chicken and I came across some asparagus bread pudding in the hot foods section and thought it looked delicious so I bought a little square to try it. The Robber said, "Oh that is a you food" by which he meant "This looks strange but it might turn out to be good." Hmmmmmph. I said. Hmmmmmph. And of course in the end the Robber loved it enough that I thought I should replicate it at home and this is how I did it. I looked at a few recipes online and then just kind of made things up as I went and was fairly pleased with the result, as was the Robber.

Next time I'll increased the liquid by 1/2 cup because this was a little bit dry and I won't precook the vegetables. As the Robber said, "If you make this again, I would be happy."

Ingredients:

1 lbs. bread, cut into 1/2-1" cubes and left overnight to dry out (alternately you can dry them out in the oven at 150F)

2 lbs asparagus, cut on the diagonal into 1" pieces

1 C. sliced green beans

1 C. buttermilk

1/2 C. chicken broth

1 C. heavy whipping cream

6 eggs

2 tsp. salt

6 oz. soft goat cheese

12 oz. feta cheese

Slivered almonds

Directions:

1. Prepare bread as above. I used sourdough hoagie rolls and thought they were quite delicious in the pudding.

2. In the blender, combine buttermilk, broth, cream, eggs, salt, and cheeses. Blend until smooth.

3. Pour egg mixture over bread cubes in large bowl. Allow to soak for minimum of 15 minutes, submerging the cubes entirely in the liquid mixture.

(Here I sauted the green beans and asparagus until slightly tender, but I wouldn't do that again.)

4. Preheat the oven to 375F. When oven is hot, scoop 1/2 of the bread mixture into an ungreased 9 x 13 glass baking pain. Spread 1/2 of vegetables over bread mixture. Repeat with second half of bread mixture and then vegetables. Generously sprinkle slivered almonds over the top of the pudding.

5. Bake at 375F for 45 minutes or until knife inserted in the center comes out clean. Remove from oven and allow to sit 15 minutes before removing from pan. Serve warm.

Black Beans With Roasted Tomatoes and Feta

I went through a two and a half month phase there where I didn't cook anything new at all. The cooking bug died in me. I ate. I slept. I worked. In different proportions. I worried about what I ate. But now that I am forced into feeding myself and only myself for a month here in Rochester, the desire to cook has returned again and with it, the digging into my file of recipes to try. This is one I found a while back but didn't make because when I asked the Robber if it sounded good he said, "Meh." There is nothing like a "Meh" for quashing one's plans. But as the Robber is not here I decided to make it for myself along with some pumpkin cornbread (previously posted on this blog) and eat it ala ratatouille-and-cornbread style, which is my new favorite way to eat roasted vegetables.

Truthfully speaking, this dish was a little "meh"-- good, but not great. Better with the cornbread, though perhaps not quite the exact right combination. Easy on the tastebuds, healthy feeling, and certainly worth making and eating again, but nothing stunning.

Notes: I doubled the feta and grape tomatoes (and oil but not the sugar)-- more out of what I bought than any rhyme or reason. When I roasted the tomatoes I was dumb enough not to put foil or parchment on the pan and a few of the tomatoes and some seeds stuck to the pan and now I am soaking it and paying the price. So next time self, foil it first.

From Super Natural Every Day by way of Annie:
http://annies-eats.com/2011/11/02/black-beans-with-roasted-tomatoes-and-feta/

Ingredients:

1 pint grape or cherry tomatoes, halved
2-3 T. olive oil
Pinch of kosher salt (I used sea salt)
2 tsp. sugar
3-4 C. cooked black beans (2 cans, rinsed and drained)
4 oz. crumbled feta
Juice and zest of one lemon
3-4 scallions, chopped

Directions:

1. To roast the tomatoes, preheat the oven to 350˚ F. Combine the tomatoes, olive oil, salt, and sugar on a rimmed baking sheet and toss well to coat. Bake for about 40 minutes, tossing once or twice during cooking. Remove from the oven and let cool.

2. In a large bowl, combine the beans, feta, lemon zest and juice, scallions, and roasted tomatoes. Toss well to combine. Adjust seasonings to taste. Serve cool or at room temperature (on an open slice of pumpkin cornbread, if you desire).

Greek Panzanella

The vegetables in this were delicious and I think would have been even better with a little onion (which I didn't have.) It felt good to eat on a cool summer night outdoors with some friends and is really very easy to make, just lots of chopping. The feta cheese could easily be replaced with goat or some other crumbly cheese, but is a great addition as is. A little untraditional for Americans but for me, almost any salad without lettuce is genius.

From Smells Like Home by way of Annie:

http://annies-eats.net/2010/08/12/greek-panzanella/

Ingredients:

For the salad:

2 T. olive oil

6 C. French bread cubes (1 inch)

Kosher salt

1 cucumber, peeled, seeded and sliced ¼-inch thick

1 red bell pepper, large diced

1 yellow bell pepper, large diced

1 pint cherry tomatoes, halved or quartered

½ red onion, sliced thin

6 oz. crumbled feta cheese

2.5 oz. can sliced black olives, drained (I omitted these)

For the vinaigrette:

2 cloves garlic, minced

1¼ tsp. dried oregano

½ tsp. Dijon mustard

¼ C. red wine or balsamic vinegar

1 tsp. salt

½ tsp. freshly ground black pepper

1/3 cup olive oil

Directions:

1. To prepare the salad, heat the olive oil in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over medium-low heat, tossing frequently, for 5-10 minutes, until nicely browned. Remove from the heat.

2. Combine the cucumber, bell peppers, tomatoes, and red onion in a large bowl.

3. To make the vinaigrette, combine the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Whisk in the olive oil to create an emulsion.

4. Pour the vinaigrette over the vegetables. Add the feta, olives, and bread cubes. Mix together lightly. Set aside for 30 minutes to let the flavors blend before serving. Best if served fresh but will store one day in the fridge.

Enchiladas

I decided to make enchiladas. I am on a Mexican food kick, having escaped the dreary North-ness of Rochester and come back to the land of mangoes and strawberry. I made Bob purchase some Mexican hot chocolate at the grocery store (they have Mexican hot chocolate! and tostada shells here!) and I have been drinking it, with my Mother's almond cookies and whipped cream, like a mad woman. What a world.

It turns out that enchiladas can be found in great variety, and upon reflection, don't require a recipe. Nonetheless, I went forth in search of enchilada recipes, and considered especially these listed below:

http://www.epicurious.com/recipes/food/views/Layered-Chicken-Enchiladas-with-Tomatillo-Cilantro-Sauce-232700

http://www.epicurious.com/recipes/food/views/Garden-Vegetable-Enchiladas-5672

http://www.wordofwisdomliving.com/home/beths-vegetarian-enchiladas.html

http://www.epicurious.com/recipes/food/views/Chicken-and-Green-Olive-Enchiladas-4965

http://joeandanna.blogspot.com/2008/06/beef-enchiladas.html

In the end, I parselled together a pan of chicken and a pan of beef enchiladas, with similarities between the two, out of what I had available. Unfortunately, as it was all parselly, I don't have recorded some of the exact measurements or amounts. It mattereth not. The Robber fell head over heels for the chicken variety-- thanks in part to the secret ingredient (feta cheese!)-- and I was, perhaps, more satisfied with the beef. A lovely meal that has stretched over dinners and lunches and only now is on its last legs. I present to you:

Chicken Enchiladas

Ingredients:

12 wheat tortillas (the medium size 8 inches?)

4 chicken breasts, boiled and diced
1 cup fresh spinach leaves
2/3 diced red bell pepper
5 green onions, chopped
1 green zucchini, chopped
1 container feta cheese (4-6 oz.)
1 big old can green enchilada sauce (removed 1.5 cups for topping)
8 oz. pepper jack cheese, grated
1 can olives, minus some for topping

On top I put:

1.5 cups green enchilada sauce
4 oz. pepper jack cheese, grated
Remainder of olives
2 small tomatoes, chopped
1/3 cup chopped fresh cilantro


Directions:

1. Mix all the filling ingredients together in a big bowl. Use 1/3 to 1/2 cup filling per tortilla, put all 12 tortillas in 9 x 13 pan. Top by pouring remainder of sauce over enchiladas evenly, then the cheese, and finally olives, tomatoes, and cilantro.

2. Bake at 375F for 25 minutes on middle rack, then increased temp to broil and broiled 5-10 minutes until top of enchiladas becomes light brown and toppings are crispened, just a little. Serve with sour cream.


Beef Enchiladas

Ingredients:

18 corn tortillas (smallest size 4-6 inches?)

1/3 diced red bell pepper
1/3 bag frozen corn, thawed
5 green onions, chopped
1 can black beans
8 oz. colby jack cheese, grated (use sharp cheddar in the future)
1.5 lbs. ground beef, browned and cooked with 1/2 of a chopped onion
1 big old can red (picante hot) enchilada sauce minus 1.5 cups
1 cup Mexican hot chocolate! (This was just a random add-in. So unnecessary, but why not?)

On the top I put:

1.5 cups of red enchilada sauce
4 oz. pepper jack cheese
2 chopped small tomatoes
1/3 cup chopped fresh cilantro

Directions:

1. Mix all the filling ingredients together in a big bowl. Use 1/4 cup filling per tortilla, put all 12 tortillas in 9 x 13 pan. Top by pouring remainder of sauce over enchiladas evenly, then the cheese, and finally olives, tomatoes, and cilantro. There was some filling left over, which we froze and hopefully can use in the future. Could also use bigger tortillas, maybe that would help use all the filling.

2. Bake at 375F for 25 minutes on middle rack, then increased temp to broil and broiled 5-10 minutes until top of enchiladas becomes light brown and toppings are crispened, just a little. Serve with sour cream.

Tomato-Watermelon Salad with Feta and Toasted Almonds

See link below. I made this for Mormon med school dinner. I added in some plums and pears, which I really loved in the salad, used grape tomatoes cut in half, and substituted balsamic for the red wine vinegar. I also omitted the arugula with no regrets. I venture to say that this was probably much, much better without it. Fabulous, but very watery so it is best eaten all in one sitting!

Ingredients:

• 8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)
• 3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
• 1 teaspoon (or more) fleur de sel or coarse kosher salt
• 5 tablespoons extra-virgin olive oil, divided
• 1 1/2 tablespoons red wine vinegar
• 3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)

• 6 cups fresh arugula leaves or small watercress sprigs
• 1 cup crumbled feta cheese (about 5 ounces)
• 1/2 cup sliced almonds, lightly toasted

Directions:

1) Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.

2) Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.

I tossed the watermelon with regular salt and placed it in a colander for some time while I cut up the plums, tomatoes, etc. I think this helped to reduce a little bit of the extra liquid, but even then it was still a pretty liquidy salad!

Read More http://www.epicurious.com/recipes/food/views/Tomato-Watermelon-Salad-with-Feta-and-Toasted-Almonds-235588#ixzz0yavoNMRa