Pasta with Chickpeas

This is another one of those recipes where the well-stocked pantry pays off. I came back from the gym hungry for pasta, but none of the recipes I had chosen for the week were pasta. What to do? Raid the pantry, of course. And the Mark Bittman recipe collection.

If you feel like something spicy, cheap and simple, this is the recipe for you. Chances are you already have all the ingredients on hand - and if you don't, substitute freely. That's what it's all about! But the recipe as it is has loads of flavor, a variety of textures, and oodles of nutrients. It's pretty hard to go wrong with this one.

Pasta with Chickpeas
adapted from Bittman's How to Cook Everything Vegetarian
serves 3

INGREDIENTS:

salt
1/2 pound whole wheat penne (or other short pasta)
1 large clove garlic, minced or pressed
1/4 teaspoon cracked red pepper flakes
2 tablespoons EVOO
1 cup cooked chickpeas (canned is fine; rinse first)
1/4 cup chopped flat-leaf parsley

DIRECTIONS:

1. Bring a medium pot of water to a boil and salt it. Cook the pasta according to package directions, until just al dente. Reserve 1/4 cup of the pasta cooking liquid and drain the pasta. Return it to the pot.

2. Meanwhile, warm the oil, garlic, and red pepper flakes in a small skillet over medium heat. When the garlic starts to sizzle, reduce heat to medium-low and stir in the chickpeas. Cook, stirring occasionally, until garlic is puffed up and just browned, and chickpeas are warmed, about 4 minutes.

3. Toss the pasta with the garlic/chickpea mixture and stir in the parsley. Serve.

Easy does it. Enjoy!

Carrot Ginger Soup

Soup is not something you often hear described as "refreshing," but this one really is. You take a good quantity of fresh ginger and add it to just about anything, it will probably become at least a smidgen more refreshing than it otherwise was. In this case, that thing you add it to is fresh carrots, thyme, onion, garlic, and herbs. It's a beautiful medley of spring-like flavors with a hint of spice. Just what the doctor ordered on an overcast summer day.

Carrot Ginger Soup
adapted from Art Smith's Back to the Table
serves 3

INGREDIENTS:

1 tablespoon unsalted butter
1/2 large onion, chopped
3/4 pounds carrots (about 4 medium), peeled and sliced
1 1/2 tablespoons peeled and grated fresh ginger
1 garlic clove, minced or pressed
2 1/2 cups low sodium vegetable broth
2 sprigs fresh thyme
freshly ground pepper, to taste
1 bay leaf
1/4 cup skim milk
salt

DIRECTIONS:

1. Melt butter in a soup pot over medium heat. Add the onions, cover tightly, and cook, stirring occasionally, until onions are golden, about 5 minutes. Stir in carrots, ginger, and garlic and cook for 2 minutes. Stir in broth, thyme, pepper, and bay leaf. Bring to a boil over high heat.

2. Reduce heat to medium-low and cover the pot partially. Simmer until carrots are very tender, about 15 minutes. Remove thyme sprig and bay leaf.

3. Puree soup in batches in a food processor, or with a stick blender. Return to the pot and stir in the milk. Heat until very hot, and season with salt and pepper to taste. Serve.

This goes very well with whole wheat pita bread or naan. Enjoy!

Baked Couscous with Lemon Parsley Chicken

Forgive the poor quality of the photography on this one - perhaps it can be interpreted as a testament to how yummy this meal was, since I started eating before I realized I hadn't taken a photo. Either way, this meal is easy and quick, as we all love.

I haven't been doing a lot of cooking the past few days because we adopted two new kittens, and they've been keeping me out of the kitchen. But today, in spite of two little orange and white munchkins repeatedly trying to climb into the pantry and the refrigerator, I managed to churn out a really easy and tasty meal. The chicken has a lovely lemon, parsley, and caper topping that contrasts nicely with its bed of subtly flavored couscous. Simple and delish.

Baked Couscous with Lemon Parsley Chicken
adapted from Donna Hay's Off the Shelf
serves 4

INGREDIENTS:

2 boneless skinless chicken breasts, butterflied and halved
2 cups couscous
2 1/4 cups low sodium chicken broth
1 tablespoon EVOO (extra virgin olive oil)
cracked black pepper and sea salt
zest of 1 lemon
1/4 cup chopped flat-leaf parsley
1 tablespoon capers, chopped

DIRECTIONS:

1. Preheat oven to 400. Heat a little oil in a skillet and cook the chicken for 2 minutes on each side or until golden.

2. Spread the couscous in the base of a medium-sized casserole or baking dish. Pour the chicken broth and oil over it, and season with pepper and salt. Place the browned chicken on top of the couscous, and top with combined lemon zest, parsley, and capers.

3. Bake for 20 minutes or until chicken is cooked through. Fluff the couscous with a fork and spoon onto serving plates, topped with the chicken.

Enjoy!

Veggie Mac

I don't often discuss the true stars of this blog, the cookbooks. I recently spotted this cookbook in a Barnes & Noble and just knew I had to have it. Well, to be fair, I feel that way about most cookbooks. But this one really spoke to me. I've been wanting to expose myself to the wonderful world of casseroles - partially because a friend of mine just had a baby, and that seems like the perfect opportunity to flex my casserole muscle.

The cookbook is called The Best Casserole Cookbook Ever, and it's by Beatrice Ojakangas. This is the first recipe I've made from it, and it is appropriately simple and crowd-pleasing. I intend to get into the more complex ones in the near future.

This recipe is really a basic pasta and sauteed veggie dish, but there is something extra homey about it. Maybe because it's baked after cooking, or because it does have a roux-based sauce. Whatever the reason, with my tweaks, I can definitely report that it was tasty and a good go-to meal that doesn't take a whole lot of time or effort.

Veggie Mac
adapted from The Best Casserole Cookbook Ever
serves 3

INGREDIENTS:

Cooking spray
1/3 pound whole wheat elbow macaroni
1/2 tablespoon EVOO
3 scallions, chopped
2 cloves garlic, minced or pressed
1 small bell pepper, seeded and chopped
1/2 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon dried oregano
pinch ground cumin
1 bunch thin asparagus, cut into 2-inch lengths
1 medium-sized tomato, chopped
1 teaspoon unsalted butter
1 teaspoon whole wheat flour
1/2 cup skim milk
1/4 cup grated parmesan
freshly ground pepper

DIRECTIONS:

1. Preheat oven to 400. Spray a small-ish casserole dish (about 2 quarts) with cooking spray.

2. Cook macaroni according to package directions, until just al dente. Drain and transfer to the casserole.

3. Return the saucepan to the stove and heat EVOO over medium-high heat. Add chopped scallions, garlic, and bell pepper, and cook until soft but not browned, 2 to 3 minutes. Stir in parsley, oregano, cumin, asparagus, and tomato. Cook for another 2 to 3 minutes, stirring, until asparagus is just tender. Mix cooked veggies in with the pasta.

4. Return the saucepan to the stove again and melt the butter. Stir in the flour and cook for 2 minutes. Gradually add the milk and cook, whisking until sauce is thickened. Remove from heat and stir in the parmesan and pepper to taste. Stir the sauce into the pasta and veggies.

5. Bake, uncovered, for about 15 minutes, or until pasta is lightly browned and sauce is sizzling.

This is not a crazy cheesy macaroni dish; the sauce is delicate and the veggies play a major role. Enjoy!

Asian Turkey Lettuce Wraps

It is an occasional and beautiful thing where I startle myself with how effortlessly I pulled together a delicious meal. I realize it sounds like I'm being extremely egotistical, but I promise I'm not. This meal was just so insanely easy and quick. It only took about 10 minutes, including prep time. And it tasted so, so good. Not to mention the smell. Prepare to swoon!

This is a much healthier and simpler (yet better) version of those Asian lettuce wraps that seem to grace the appetizer menu at every major chain restaurant these days. I guarantee that once you try this recipe, you'll never waste $14.95 at P.F. Chang's again.

A little spicy, a little salty, with a delicate crunch and a heart of meaty goodness - I give you American-Asian fusion in a pinch.

Asian Turkey Lettuce Wraps
adapted from Williams-Sonoma Eat Well
serves 3

INGREDIENTS:

1 tablespoon neutral vegetable oil
1 tablespoon toasted sesame oil
1/2 cup thinly sliced green onions
1 1/2 tablespoons grated fresh ginger
2 small cloves garlic, minced or pressed
1/2 teaspoon red pepper flakes
1 1/4 pound extra lean ground turkey
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
6 large lettuce leaves (iceberg or butter lettuce)
handful fresh cilantro, chopped

DIRECTIONS:

1. Heat the oils in a large skillet over medium-high heat. Add onions, ginger, garlic, and red pepper flakes. Cook, stirring frequently, for about 2 minutes, or until fragrant but not browned.

2. Add turkey and stir with a wooden spoon to break it up into small pieces. Cook, stirring occasionally, until turkey is no longer pink, about 5 minutes. Add soy sauce and vinegar, stir, and cook another minute.

3. Serve the turkey mixture in the lettuce leaves, topped with cilantro.

Eat with your hands if you're a brave soul; otherwise you might want to go the knife-and-fork route.

Polenta with Chiles and Cheese

We've discussed polenta before, and my intense love of this apparently controversial grain. The texture isn't for everyone, I suppose. But for me it is like having cornbread in a more socially acceptable form for a side dish. Pretty fabulous. And it's more versatile than you might think; case in point with this recipe. Add some Mexican flavors, including cheese, chiles and cilantro, and you suddenly have a whole meal centered around this lovely little yellow grain.

I was hoping that by baking this casserole, the polenta would get firm and solid, but it still maintained its porridge-y texture. That didn't make it any less delicious, but I think next time I might make it with less liquid. Or perhaps bake it a bit longer and see what happens.

Serve this with a green salad and prepare for the party in your mouth!

Polenta with Chiles and Cheese
adapted from Bon Appetit's Fast Easy Fresh Cookbook
serves 4-6

INGREDIENTS:

1 1/2 cups skim milk
1 1/2 cups low sodium vegetable broth
3/4 cup yellow cornmeal (polenta)
2 garlic cloves, minced or pressed
1 teaspoon salt
1/4 cup freshly grated parmesan
1 7-ounce can whole green chiles, drained
1 cup frozen corn kernels, thawed
2/3 cup chopped fresh cilantro
4 oz. Monterey Jack cheese, grated
1/4 cup heavy whipping cream

DIRECTIONS:

1. Grease an 8x8 baking dish. Combine milk, broth, cornmeal, garlic, and salt in a heavy medium saucepan. Bring to a simmer over medium heat, whisking constantly. Cook until polenta is tender and thickened, stirring often, about 15 minutes. Season to taste with salt and pepper. Stir in parmesan.

2. Pour half of polenta into prepared baking dish. Cover with half of chiles and half of corn. Sprinkle with half of cilantro and jack cheese. Drizzle with 2 tablespoons cream. Spoon remaining polenta evenly over, top with remaining chiles, corn, cilantro and cheese, and pour remaining cream over the top.

3. Up to this step, you can prepare ahead, cover, and refrigerate. When ready to cook, preheat oven to 400. Bake uncovered until heated through, puffed, and golden brown, about 30 minutes.

Enjoy!

Zucchini Bread

When I was a child, there were hardly any vegetables that I really liked. I'm glad to say that has changed. But I went through the first couple of decades of my life convinced I didn't like zucchini. I had the good sense, at least, to recognize that there was an exception to the rule, and it came in the form of zucchini bread.

If you've never had zucchini bread, you might be skeptical. But you shouldn't be. Vegetables in sweet baked goods are not a new thing - perhaps you saw my carrot cupcakes last week? Well zucchini bread takes everything that is good about a zucchini - the color, the moisture, the nutritional value - and injects it in such a wonderful way into a dessert. Or more like a coffee cake, I suppose. Whatever you call it, it's delicious.

This is a simple, wholesome bread with a hint of spice. Make the two loaves and give one to a friend. Or keep it all for yourself; I won't judge.

An important note: I highly recommend shredding the zucchini in a food processor with the grater attachment. After you shred them, squeeze the shredded zucchini in paper towels over the sink to get out the excess moisture.

Zucchini Bread

adapted from Betty Crocker's Best of Baking

makes 2 loaves

INGREDIENTS:

Cooking spray

3 cups shredded zucchini (about 3 medium)

1 1/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups white whole wheat flour

1/2 cup coarsely chopped walnuts or pecans

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

DIRECTIONS:

1. Heat oven to 350. Spray the bottoms of two standard loaf pans with cooking spray.

2. Combine zucchini, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients. Divide between the two pans.

3. Bake for 50 to 60 minutes, or until a knife or toothpick inserted in the center comes out clean. Cool for 10 minutes, then transfer to cooling rack to cool completely.

These will keep, tightly wrapped, in the refrigerator for up to a week. Enjoy!