String Bean and Carrot Medley
Mad Hungry
Simple seasoning allows the flavors of the string beans and carrots to really stand out.
From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).
Ingredients
Makes 6 servings.
* 1 pound string beans
* 4 carrots
* 2 tablespoons butter
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Directions
1. Wash and remove the ends from the beans and slice them diagonally into 1-inch pieces. Peel the carrots and slice them into thin discs. Toss the two vegetables together and place them in a steamer or a pot with 1/2 inch of water. Cover and cook gently until just tender, 4 to 5 minutes.
2. In a bowl, toss the vegetables with the butter, salt, and black pepper, and turn them onto a large serving plate.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, March 7, 2011
Spaghetti Bolognese
Spaghetti Bolognese
Mad Hungry
Lucinda's version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the pantry.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4 to 6.
* 1 tablespoon extra-virgin olive oil
* 1/2 onion, finely diced (1/2 cup)
* 1 carrot, finely diced
* 2 celery stalks, finely diced
* 4 ounces pancetta, finely diced (optional)
* 1 pound ground beef, or a combination of beef and pork
* Coarse salt
* 1/2 cup red or white wine
* 1 28-ounce can best-quality tomatoes, pulsed in a blender
* 1/2 cup cream or milk
* Freshly ground black pepper
* 1/4 teaspoon crushed red pepper flakes
* 1 pound spaghetti or other pasta
* 1 1/2 tablespoons unsalted butter
* 1/2 cup freshly grated Parmesan cheese
Directions
1. Heat a saucepan over low heat. Add the olive oil, onion, carrot, and celery and saute over low heat until lightly caramelized, about 12 minutes. Add the pancetta and beef and cook, separating the meat into small pieces, until browned, 10 to 15 minutes. Drain off most of the fat. Stir in 1 teaspoon salt.
2. Pour the wine into the beef mixture to deglaze the pan; stir to loosen the browned bits on the bottom of the pan. Cook for about 2 minutes, until the wine is almost evaporated. Add the tomatoes and stir in the cream, black pepper, and red pepper flakes. Gently simmer for about 40 minutes, until the sauce has reduced and thickened.
3. Start cooking the spaghetti when the sauce is within 10 minutes of being done. Bring a large pot of water to a boil over high heat. Add the spaghetti and a generous pinch of salt to the boiling water and cook until al dente, about 8 minutes. Drain.
4. Stir the butter into the bolognese sauce and season to taste with salt and pepper. Spoon the sauce over the pasta and serve with grated Parmesan cheese on top.
Mad Hungry
Lucinda's version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the pantry.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4 to 6.
* 1 tablespoon extra-virgin olive oil
* 1/2 onion, finely diced (1/2 cup)
* 1 carrot, finely diced
* 2 celery stalks, finely diced
* 4 ounces pancetta, finely diced (optional)
* 1 pound ground beef, or a combination of beef and pork
* Coarse salt
* 1/2 cup red or white wine
* 1 28-ounce can best-quality tomatoes, pulsed in a blender
* 1/2 cup cream or milk
* Freshly ground black pepper
* 1/4 teaspoon crushed red pepper flakes
* 1 pound spaghetti or other pasta
* 1 1/2 tablespoons unsalted butter
* 1/2 cup freshly grated Parmesan cheese
Directions
1. Heat a saucepan over low heat. Add the olive oil, onion, carrot, and celery and saute over low heat until lightly caramelized, about 12 minutes. Add the pancetta and beef and cook, separating the meat into small pieces, until browned, 10 to 15 minutes. Drain off most of the fat. Stir in 1 teaspoon salt.
2. Pour the wine into the beef mixture to deglaze the pan; stir to loosen the browned bits on the bottom of the pan. Cook for about 2 minutes, until the wine is almost evaporated. Add the tomatoes and stir in the cream, black pepper, and red pepper flakes. Gently simmer for about 40 minutes, until the sauce has reduced and thickened.
3. Start cooking the spaghetti when the sauce is within 10 minutes of being done. Bring a large pot of water to a boil over high heat. Add the spaghetti and a generous pinch of salt to the boiling water and cook until al dente, about 8 minutes. Drain.
4. Stir the butter into the bolognese sauce and season to taste with salt and pepper. Spoon the sauce over the pasta and serve with grated Parmesan cheese on top.
Lemon Tarragon Roast Chicken with Vegetables
Lemon Tarragon Roast Chicken with Vegetables
Martha Stewart
You can prepare two of these chickens at the same time: one to eat for dinner tonight and one to save for sandwiches, soups, and salads.
Ingredients
Serves 4 to 6.
* 1 garlic bulb, halved horizontally
* 2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves
* 1 whole chicken (3 to 4 pounds), rinsed, trimmed of excess fat, and patted dry
* 3 tablespoons unsalted butter, softened
* 1 shallot, finely chopped
* Coarse salt and freshly ground black pepper
* 2 lemons (1 halved, 1 thinly sliced)
* 2 large red onions
Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, and chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
3. Squeeze juice from lemon halves over chicken; place in cavity. Season bird with 1 teaspoon salt and 1/2 teaspoon pepper.
4. Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan or baking sheet to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
5. Roast chicken, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees Fahrenheit and juices run clear, about 1 to 1 1/2 hours.
6. Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted onions on a platter. Spoon pan juices over meat.
Martha Stewart
You can prepare two of these chickens at the same time: one to eat for dinner tonight and one to save for sandwiches, soups, and salads.
Ingredients
Serves 4 to 6.
* 1 garlic bulb, halved horizontally
* 2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves
* 1 whole chicken (3 to 4 pounds), rinsed, trimmed of excess fat, and patted dry
* 3 tablespoons unsalted butter, softened
* 1 shallot, finely chopped
* Coarse salt and freshly ground black pepper
* 2 lemons (1 halved, 1 thinly sliced)
* 2 large red onions
Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, and chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
3. Squeeze juice from lemon halves over chicken; place in cavity. Season bird with 1 teaspoon salt and 1/2 teaspoon pepper.
4. Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan or baking sheet to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
5. Roast chicken, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees Fahrenheit and juices run clear, about 1 to 1 1/2 hours.
6. Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted onions on a platter. Spoon pan juices over meat.
Bean-and-Veggie Sliders
Bean-and-Veggie Sliders
Mad Hungry
Prep: 20 minutes Total: 25 minutes
These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and ginger. Top them with cilantro and sliced mango for the brightest burgers ever.
Ingredients
Makes 12.
* 2 cups cooked kidney beans
* 1 cup steamed jasmine or basmati rice
* 1/2 cup shredded carrot
* 1/3 cup shredded broccoli
* 2 tablespoons grated ginger
* 2 tablespoons finely chopped fresh cilantro
* 1/2 recipe flavor base
* 1 tablespoon vegetable oil
* 12 small whole-wheat rolls, split
* Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro
Directions
1. Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.
Mad Hungry
Prep: 20 minutes Total: 25 minutes
These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and ginger. Top them with cilantro and sliced mango for the brightest burgers ever.
Ingredients
Makes 12.
* 2 cups cooked kidney beans
* 1 cup steamed jasmine or basmati rice
* 1/2 cup shredded carrot
* 1/3 cup shredded broccoli
* 2 tablespoons grated ginger
* 2 tablespoons finely chopped fresh cilantro
* 1/2 recipe flavor base
* 1 tablespoon vegetable oil
* 12 small whole-wheat rolls, split
* Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro
Directions
1. Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.
Beans and Greens
Beans and Greens
Mad Hungry
Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.
Ingredients
Serves 4 to 6.
* 1 1/2 tablespoons olive oil
* 1 small onion, thinly sliced crosswise into half-moons
* 1 tablespoon minced garlic (about 2 cloves)
* 1 head escarole, washed well and stems trimmed
* 1 1/2 cups chicken stock
* 1/2 teaspoon dried thyme
* 3/4 teaspoon salt
* 1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
* Grated Parmesan cheese, for garnish
Directions
1. In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.
Mad Hungry
Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.
Ingredients
Serves 4 to 6.
* 1 1/2 tablespoons olive oil
* 1 small onion, thinly sliced crosswise into half-moons
* 1 tablespoon minced garlic (about 2 cloves)
* 1 head escarole, washed well and stems trimmed
* 1 1/2 cups chicken stock
* 1/2 teaspoon dried thyme
* 3/4 teaspoon salt
* 1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
* Grated Parmesan cheese, for garnish
Directions
1. In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.
Pot of Beans
Pot of Beans
Martha Stewart
Prep: 10 minutes Total: 2 hours 10 minutes (or overnight)
Straight from the pot, beans make a meal. Serve cannellini beans Italian-style, with crostini and escarole sauteed in garlic and olive oil. Sprinkle with Parmesan cheese, and finish with fried rosemary sprigs and a little more oil.
Ingredients
Makes 6 cups.
* BEANS
* 1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
* 8 to 10 cups water, plus more for soaking
* FLAVOR BASE
* 2 tablespoons extra-virgin olive oil
* 1 onion, chopped
* 3 garlic cloves, chopped
* 1 fresh chile, chopped
* Coarse salt
* Optional flavor add-ins (see below)
Directions
1. Make the beans: Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. Drain. (For a quick soak, cover beans in a saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour. Drain.)
2. Make the flavor base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes.
3. Add beans, 8 cups water, and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat. Simmer, partially covered, adding water as needed to keep submerged, until tender, 35 minutes to 2 hours, depending on type of bean. (Start checking for doneness after 30 minutes.)
Martha Stewart
Prep: 10 minutes Total: 2 hours 10 minutes (or overnight)
Straight from the pot, beans make a meal. Serve cannellini beans Italian-style, with crostini and escarole sauteed in garlic and olive oil. Sprinkle with Parmesan cheese, and finish with fried rosemary sprigs and a little more oil.
Ingredients
Makes 6 cups.
* BEANS
* 1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
* 8 to 10 cups water, plus more for soaking
* FLAVOR BASE
* 2 tablespoons extra-virgin olive oil
* 1 onion, chopped
* 3 garlic cloves, chopped
* 1 fresh chile, chopped
* Coarse salt
* Optional flavor add-ins (see below)
Directions
1. Make the beans: Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. Drain. (For a quick soak, cover beans in a saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour. Drain.)
2. Make the flavor base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes.
3. Add beans, 8 cups water, and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat. Simmer, partially covered, adding water as needed to keep submerged, until tender, 35 minutes to 2 hours, depending on type of bean. (Start checking for doneness after 30 minutes.)
Minestrone
Minestrone
Mad Hungry
Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.
Ingredients
Makes 8 servings.
* 4 tablespoons extra-virgin olive oil, plus more for drizzling
* 1 onion, chopped (about 1 1/2 cups)
* 3 cloves garlic, minced
* 4 small zucchini, trimmed and quartered lengthwise, chopped into 1/2-inch pieces
* 3 celery stalks (the tender inner stalks with leaves), sliced crosswise into 1/4-inch slices
* 1 small head cauliflower, cored, florets removed and separated into bite-sized pieces
* 6 ounces green beans, sliced in 3/4-inch pieces (about 1 cup)
* 1 small head cabbage, cored, outer leaves discarded, and thinly sliced
* 16 ounces fresh or canned tomatoes, chopped (about 2 cups)
* 2 tablespoons coarse salt
* 1/2 teaspoon freshly ground black pepper, plus more for serving
* 1 rind of Parmesan cheese (optional)
* 1 1/2 cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained
* 2 large whole basil sprigs
* Freshly grated Parmesan cheese
Directions
1. Place 2 tablespoons of the olive oil, the onion, and garlic in a large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini and the celery and keep cooking, stirring occasionally, for 2 minutes more. Add another tablespoon of the olive oil and the cauliflower and cook 5 minutes, stirring occasionally, as the vegetables slowly begin to soften. Stir in the green beans, cabbage, and remaining olive oil and cook, stirring occasionally, for another 2 minutes. Stir in the tomatoes and 2 cups water and simmer until all of the vegetables are softened, 5 to 8 minutes more.
2. Add the salt, pepper, and Parmesan cheese rind and stir. Add more water if needed for the desired consistency -- it should be very thick. Cover and simmer 30 minutes. Add the chickpeas and basil sprigs and cook until chickpeas are heated through, 5 to 6 minutes. Serve in bowls with the Parmesan cheese grated over top and freshly ground pepper, and drizzle with olive oil.
Mad Hungry
Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.
Ingredients
Makes 8 servings.
* 4 tablespoons extra-virgin olive oil, plus more for drizzling
* 1 onion, chopped (about 1 1/2 cups)
* 3 cloves garlic, minced
* 4 small zucchini, trimmed and quartered lengthwise, chopped into 1/2-inch pieces
* 3 celery stalks (the tender inner stalks with leaves), sliced crosswise into 1/4-inch slices
* 1 small head cauliflower, cored, florets removed and separated into bite-sized pieces
* 6 ounces green beans, sliced in 3/4-inch pieces (about 1 cup)
* 1 small head cabbage, cored, outer leaves discarded, and thinly sliced
* 16 ounces fresh or canned tomatoes, chopped (about 2 cups)
* 2 tablespoons coarse salt
* 1/2 teaspoon freshly ground black pepper, plus more for serving
* 1 rind of Parmesan cheese (optional)
* 1 1/2 cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained
* 2 large whole basil sprigs
* Freshly grated Parmesan cheese
Directions
1. Place 2 tablespoons of the olive oil, the onion, and garlic in a large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini and the celery and keep cooking, stirring occasionally, for 2 minutes more. Add another tablespoon of the olive oil and the cauliflower and cook 5 minutes, stirring occasionally, as the vegetables slowly begin to soften. Stir in the green beans, cabbage, and remaining olive oil and cook, stirring occasionally, for another 2 minutes. Stir in the tomatoes and 2 cups water and simmer until all of the vegetables are softened, 5 to 8 minutes more.
2. Add the salt, pepper, and Parmesan cheese rind and stir. Add more water if needed for the desired consistency -- it should be very thick. Cover and simmer 30 minutes. Add the chickpeas and basil sprigs and cook until chickpeas are heated through, 5 to 6 minutes. Serve in bowls with the Parmesan cheese grated over top and freshly ground pepper, and drizzle with olive oil.
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