Monday, March 28, 2011

Linguine with Eggplant

2 eggplants (about 2 pounds)
1 pound linguine pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
One 14.5 oz can chopped tomatoes
Salt and pepper
1/3 cup chopped fresh parsley

1. Preheat the oven to 350 degrees. Pierce the eggplants all over, place on a baking sheet and cook until very soft about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.

2 Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes. Stir in the eggplant; heat through. Season with salt and pepper.

4. Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.

Adapted from Everyday with Rachael Ray

Kale-Walnut Pesto Pasta

1/2 bunch kale, stems discarded and leaves coarsely chopped
1 pound gemelli pasta
1/4 cup chopped walnuts
1 clove garlic, chopped
1/2 cup grated parmesan cheese, plus more for sprinkling
Salt and pepper
1/4 cup extra-virgin olive oil

1. In a large pot of salted water, cook the kale until tender, 4 o 5 minutes. Using a slotted spoon, transfer the kale to a colander and rinse with cold water. Add the pasta to the pot and cook until al dente. Drain, reserving 1/3 cup the pasta cooking water. Return the pasta to the pot.

2. Meanwhile, squeeze the kale to remove the excess water. Ina food processor, combine the kale, walnuts, garlic, and parmesan until almost smooth; season with salt and peeper. With the machine running, add the olive oil.

3. Add the pesto to the pasta, along with enough pasta cooking water to loosen the pesto as necessary. Serve sprinkled with more parmesan.

Chicken Broccoli Couscous

I am a big couscous fan!  I loved this recipe because it reminded me of fried rice.

1/4 cup extra virgin olive oil
1 pound skinless, boneless, chicken breast
Salt and pepper
3 cups chicken broth
One 10 oz box couscous
1 onion, finely chopped
1 head broccoli, broken into small florets
1/4 cup chopped flat-leaf parsley
1/3 cup sliced almonds

1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes. Transfer to a work surface, let cool, then shred; reserving the skillet.

2. Meanwhile, in a large saucepan bring 2 cups chicken broth and 1 tablespoon olive oil to a boil; season with salt and pepper. Add the couscous, cover and remove from the heat; let stand for 5 minutes, then fluff with a fork.

3. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken broth and simmer for 5 minutes. Stir in the chicken, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.

Bacon-Kale Minestra

This was sooooo good!  The best part was the boys LOVED it!  They kept asking for more kale.  This will be a regular on our rotation.

1 tablespoon extra virgin olive oil
6 slices of bacon, chopped
1/2 pound of potatoes cut into small cubes
1 medium onion chopped
4 cloves of garlic, finely chopped
1 pound of kale, stemmed and chopped
6 cups of chicken stock
1 (15.5 ounce) can cannellini beans, rinsed
Salt and pepper
Grated parmigiano-reggiano cheese for serving

Directions:1. In a soup pot, heat oil over medium high heat. Add the bacon and cook until browned about 5 minutes. Stir in potatoes, onion and garlic, cover and cook for 5 minutes. Add the kale, cover and cook until wilted, about 5 minutes. 

2. Stir in the chicken stock, beans, and season with salt and pepper. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Serve with the cheese on top.

Adapted from Everyday with Rachael Ray