Pasta Fagioli Casserole

Hello, September!  Hello Pasta Fagioli Casserole!  I have to confess, this year, I have no nostalgia for summer. I am so ready for the fall, and this a perfect dish to warm your belly on a chilly night.  Though, to tell you the truth, my chilly nights still come from the air conditioner.  Don't judge me people.  I like fall.

My mom made a great, quick pasta fagioli when I was growing up, and we had it sometimes before dinner and often as a meal.  It was a frequent request among my sister and me.  I've shared my love for that dish with my husband, and so we were both excited to try this warm, baked pasta fagioli.  It's closer to a baked pasta dish than a soup...the broth turns into a thin, but flavor-packed sauce.  The flavor of the red wine, celery, carrots, and rosemary are an incredible complement to the Parmesan cheese.

This can be made ahead and either refrigerated or frozen, which makes it a great dish for entertaining...or for a late work-night.  We made ours vegetarian (or almost vegetarian...I still used chicken broth).  But you could also add some Italian sausage or chicken or turkey sausage, sauteed before the aromatics are added to the Dutch oven.  I am really curious about trying it with a little turkey bacon...I'd cook it before sauteing the vegetables, remove it from the pan, crumble it, and sprinkle it on top with the Parmesan cheese before baking.

Do check out the cookbook this recipe comes from ...You've Got It Made, by Diane Phillips.  It's a great collection of elegant make-ahead appetizers, main-dishes, braises, casseroles, and desserts.  Make-ahead dishes are often my preference for entertaining, so that I can spend time with my guests.  I really love that this cookbook offers dishes that are worthy as guests!

Pasta Fagioli Casserole
serves 6-8
adapted very slightly from You've Got It Made, by Diane Phillips


Ingredients:
2 Tbsp olive oil
1 cup chopped onion
1 clove garlic
4 rips celery, chopped
2 cups chopped carrots
1 Tbsp chopped fresh rosemary
1/4 cup red wine
1 tsp salt
1 tsp freshly ground black pepper
1 14.5 oz can diced tomatoes in their liquid
1 14.5 oz can vegetable or chicken broth
1 small square Parmesan or Pecorino rind, cut into small pieces
3 14.5oz cans of beans (I used two can of chickpeas and one can of small white beans), drained and rinsed
1/2 lb elbow macaroni
1/2 cup grated Parmesan cheese

Directions:
1. Chop the vegetables and set aside.  Heat the oil in a large Dutch oven over medium heat.  Add the onion, garlic, celery, carrots, and rosemary.  Saute for 5 minutes, until the vegetables begin to soften.
2. Add the wine, salt, and pepper, and boil until the wine is reduced by half.  This will happen quickly, in about 2-3 minutes.  Add the tomatoes, and return the mixture to a boil.
3.  Add in the broth, cheese rind, and beans.  Simmer the mixture, uncovered, for 25 minutes.  Add the pasta, and cook for an addition 8 - 10 minutes, until the liquid has thickened and the noodles are al dente.
4. At this point, you may let the dish cool, and then cover and put in the fridge for up to 2 days, or the freezer for up to 2 months.
5. If baking ahead, defrost the casserole in the refrigerator overnight before baking.  Preheat the oven to 350 Fahrenheit, and allow the casserole to come to room temperature (around 40 minutes) before baking.
6. Cover the top of the casserole with the 1/2 cup grated Parmesan.
7. Bake for 25 minutes, until the sauce is bubbling and the cheese is beginning to brown.

Soft Pretzels

So this recipe comes from my other life, my 9-5 life (err, 8-3 life)...the one in which I can rattle off the names of a good 15 dinosaur species, make play-dough snakes, dance to a song about rocket ships, and wipe away countless tears, all in the name of making a living.  In my Pre-K classroom, we do a lot of cooking.  I love sharing my joy in cooking with my students, and it's also a great, authentic way for them to learn about math, literacy, and taking turns.  Out of all of the recipes we make, this is the one recipe that a good 98% of the children will actually eat very, very happily.

That's probably because the pretzels are really white.  And if I've learned one thing about feeding small people, it's that they have a natural inclination towards white foods.

This is really quick, easy, and fun to make, no matter how old you are.  My husband and I had a great time shaping pretzels while Irene cooped us up in the house for the day.  For kids, you can give them the dough to play with and shape however they'd like -- like play-dough.  Alphabet letter pretzels are always fun!

I've always made these with all purpose flour, but it would be fun and healthy to mix in a little whole wheat flour.  I think my husband and I would be happy with 100% whole wheat, but for my students, I'd try half whole wheat flour and half all purpose.  You can top these with salt -- coarse or kosher salts are best.  Little and big people also really like cinnamon-sugar blends.  I'm really curious to try them with a little Parmesan cheese or garlic or other herbs.

Pulled Barbecue Chicken Burritos

Hello!  I hope that all of you East-Coasters have fared well in the midst of Irene.  My husband and I were very lucky and haven't even lost power.  That meant that I could stay in the kitchen nearly all day!  While it was storming outside, I baked up a storm: Multi-Grain Banana Streusel Muffins, Classic Northern Cornbread, and Soft Pretzels.

This is what I threw together for dinner: warm whole-wheat tortillas with gooey melted sharp cheddar cheese around a sweet, tangy, spicy mixture of red barbecue sauce, pulled chicken breast, and sweet onions and corn.  This is not, by any means, made with authentic barbecued pulled chicken.  But is quick, fairly healthy, and delicious, especially to husbands.

Pulled Barbecue Chicken Burritos

serves 4

Ingredients:

1 Tbsp olive oil

1 medium onion, sliced

1 lb boneless, skinless chicken breasts (about 2 large breasts)

1 1/2 - 2 cups red barbecue sauce, or other favorite barbecue sauce

1 1/2 cups corn kernels, fresh or frozen

4 whole wheat tortillas, 8-10 inches in diameter

1/3 cup shredded low-fat sharp cheddar cheese

Directions:

1. Heat the olive oil over medium-high heat in a non-stick skillet.  

2. Add the onion slices and the chicken.  Turn the heat up to high.

3. Brown the chicken on both sides, cooking for 2-3 minutes on each side.

4. Add the barbecue sauce, and reduce heat to medium low.

5. Simmer the chicken breasts and barbecue sauce.  Turn the chicken after 10-15 minutes, and cook until no longer pink in the center.

6. Remove the chicken to a cutting board.  Using two forks, shred the chicken.  Meanwhile, turn the heat down to low, and add the corn kernels.  Return the shredded chicken to the pan so that it can remain warm.

7. Meanwhile, wrap the tortillas in a damp paper towel.  Microwave for 30 seconds.

8. Place each tortilla on the serving plate, and sprinkle shredded cheese on each.  Microwave each plate for 25 seconds, until cheese is melted.

9. Spoon about 2/3 cup of the chicken and vegetable mixture into the center of each tortilla, and wrap up and serve.

Sweet and Tangy Lettuce Wraps with Ginger-Soy Brown Rice

Hello, hello, how are all of you doing with this crazy weather?  In the Boston area, we felt a small earthquake earlier in the week, and are now getting ready for Hurricane Irene.  Or Tropical Storm Irene...whoever she is!

So, remember how we really like to eat appetizers for dinner?  Well, here we go again, more finger food for dinner!  But seriously, these lettuce wraps were a very successful dinner for my family, who, last week, included my sister who does not eat gluten.  They were quick and easy to make, with a sauce that tasted a little like a barbecue sauce but with Asian flavorings.  If you wanted a heartier meal, you could serve the filling in a whole wheat tortilla for extra-yummy wraps.  I served my lettuce wraps with a sweet, spicy, salty ginger-soy brown rice that was so tasty!

Sweet and Tangy Lettuce Wraps
serves 3 as a main dish, 6 as an appetizer
from The Stocked Kitchen, by Sarah Kallio and Stacey Krastins, with minor adaptations


Ingredients:
Glaze:
1/4 cup applesauce
2 Tbsp peach or apricot preserves
1 1/2 tsp honey
1/4 cup rice vinegar or white wine vinegar
2 Tbsp fresh grated ginger
1 Tbsp Worcestershire sauce
3 Tbsp soy sauce

12 oz boneless skinless chicken breast, chopped into bite-sized pieces
4-6 tsp vegetable oil
1/2 tsp garlic powder
1 bell pepper, sliced
3 scallions, sliced
1 cup cabbage and carrot mixture (bagged slaw mix)
Iceberg or Bibb lettuce leaves, for serving

Directions:
1. Mix together all the glaze ingredients in a medium bowl, and set aside.
2. Heat the oil in a non-stick skillet over medium-high heat.  When warm, add the chicken, and cook through until done.  Stir in the garlic powder, bell pepper, scallions, and slaw mix.  Cook for an additional 2-3 minutes.  Add the glaze and cook until just heated.
3. Spoon the chicken mixture into lettuce leaves for serving.

Ginger-Soy Brown Rice
serves 3
Ingredients:
2 Tbsp grated fresh ginger
2 Tbsp soy sauce
1 1/2 Tbsp brown sugar
2 cups water
1 cup brown rice
2 scallions, chopped
Directions:
1. In a small saucepan, combine the ginger, soy sauce, brown sugar, and water.  Cook on high until boiling.
2. Add the brown rice, and lower the heat to a simmer.
3. Cook for 45 - 50 minutes.  Add the scallions about five minutes before the rice is done so that they can cook through.

Sneak Peek at Next Week

I made sure to get my plan for next week done ahead of time to get to the grocery stores before there is no food left!  Everyone is going crazy around here with hurricane predictions.  I am hoping that all we get is a good rainy day -- I would not complain about being stuck inside doing a little bit of baking.

Here is my plan for the week.  My mother-in-law is coming for dinner Wednesday.  Which recipe do you think I should serve?

-- Hearty Minestrone Soup with Mediterranean-Parmesan Bread-sticks

-- Fast Veggie Pizza with Oregano Hummus

-- White Chicken Chili Blanca with Baked Tortilla Chips

-- Stovetop Tex-Mex Mac and Cheese with Toasted Cornbread Crumbs and Orange-Soy Broccoli

Cinnamon Toast French Toast Bake

I have become obsessed with make-ahead breakfasts, and french toast casseroles are among my favorites. They are great for having family or friends for brunch, but I think it's decadent and cozy to make one for just the two of us.  It is a great way to ensure that a weekend morning starts off slowly: one of us gets out of bed to put the casserole in the oven, and then we laze about and have coffee while the french toast bakes.  There are many, many wonderful ways to spend a weekend morning that do not involve standing over a pan frying up some french toast!

This baked french toast is warm and rich with the taste of cinnamon and brown sugar.  It's sort of like the Pioneer Woman's cinnamon rolls hooked up with french toast.  This french toast is a lot less sweet than the creme brulee challah french toast that I made a couple of weeks ago, which frees you up in terms of toppings...hello maple syrup!

Cook's notes: I adapted this recipe from The Stocked Kitchen, by Sara Kallio and Stacey Krastins.  Have you seen this book yet?  If you are interested in menu planning, saving money, and organizing your meal prep, then this is a great volume!  I lightened the recipe up a little.  Also...I didn't have white bread sitting around, but instead some hot cross buns on the verge of becoming stale.  This was a great way to use them up!  I cubed my rolls, so my casserole looks a little more like a bread pudding.  But you can go ahead and use sandwich bread, and put it flat into the dish, which will look more like classic french toast.

Cinnamon Toast French Toast Bake
serves 4
adapted from The Stocked Kitchen, by Sara Kallio and Stacey Krastins
Ingredients:
2-4 Tbsp unsalted butter, melted
2 tsp cinnamon, divided
1/2 cup brown sugar
8-9 slices bread, crusts removed according to your preference,
      or the equivalent cubed cinnamon bread or cinnamon rolls
3 eggs
4 Tbsp granulated sugar, divided
1 1/2 cups milk
1 tsp vanilla extract
Directions:
1. Spray an 8 inch square baking pan, or 7 x 11 baking pan, with nonstick spray.
2. Mix together the melted butter, 1 tsp of the cinnamon, and the brown sugar.  Spread one third of the mixture on the bottom on the baking pan.
3. Cover the cinnamon-butter-sugar mixture with 3 slices of bread (or the equivalent cubed bread).  Sprinkle another third of the cinnamon-butter-sugar spread on top.  Repeat, layering bread and cinnamon mixture, until both have been used up.
4. In a mixing bowl, lightly beat the eggs.  Add 2 Tbsp of the granulated sugar, the milk, and the vanilla.  Pour over the bread.
5. Mix the remaining 1 tsp cinnamon with the remaining 2 Tbsp sugar.  Sprinkle over the top of the casserole.
6. Cover, and refrigerate overnight, or for at least 2 hours.
7. Preheat the oven to 350 degree Fahrenheit.
8. Bake for 1 hour.  Let sit for 10 minutes, and then serve with maple syrup.

Cream of Roasted Tomato Soup

This is so simple...it's barely a recipe and just slightly more effort than opening up a can of Campbell's soup.  But the resulting soup is full of flavor and feels fresh: the sweet taste of roasted tomatoes combined with sauteed onions and fresh cilantro.  Like all good tomato soups, it begs for a grilled cheese sandwich, preferably dunked right into the soup.

You make this in the microwave, and then you wonder why microwave cooking has begun to seem so retro and not done.  When I was growing up, my mom and grandmother both had large microwave cookbooks and were constantly exchanging tips about how to cook in there.  My mom still makes the world's best macaroni and cheese in her microwave.  But now it seems like all people do in there is heat up a Lean Cuisine or make popcorn in a bag.

Beth Hensperger's book, Not Your Mother's Microwave Cookbook, is here to change that.  It presents a wonderful collection of microwave recipes that are fresh and contemporary.  The great thing about the microwave is that you can often cook with less fat, and that it cooks so quickly.  I frequently rely on my microwave for vegetable side dishes -- since I'm not usually quite organized enough to get them done on the stove in time for when the main course is recipe.  This book has a great vegetable chapter, and I have already used it frequently.

Cream of Roasted Tomato Soup
from Not Your Mother's Microwave Cookbook, by Beth Hensperger
serves 4


Ingredients:
1 cup chopped onion
1 Tbsp butter or olive oil
1 28oz can fire-roasted diced tomatoes (such as Muir Glen Organic Fire-Roasted Tomatoes) (undrained)
1 14 oz can chicken or vegetable broth
3 Tbsp cilantro leaves, chopped (or try basil or parsley)
1 to 11/2 tsp sugar
1/2 cup heavy cream or half-and-half (fat-free or reduced fat is okay)

Directions:
1. Combine the olive oil (or butter) and onion in a large microwave-safe casserole dish.   Partially cover with lid or plastic wrap, and cook on HIGH for two minutes.
2. Add the tomatoes and their juices, broth, cilantro, and sugar.  Microwave on HIGH for five to six minutes, until steaming hot.
3. Use a handheld immersion blender to puree the soup.  Add the cream.
4. Microwave on HIGH for one to two minutes, until steaming hot.