Farfalle with Spicy Broccoli

Of course the day after I post a note saying I'll be away for a while I get this amazing cookbook, A Year in a Vegetarian Kitchen, and find a great recipe for Orecchiette with Spicy Broccoli (I didn't have any Orecchiette so I'm substituting with Farfalle).  I mean, I have to start cooking sometime, right?

One of the neat things about Calorie Count is that I can create recipes.  This feature helps me figure out the nutrient content of my recipes -- pretty cool.  So after entering in the information for this dish I see that it's 434 calories a serving, provides 32% of my daily requirement of carbohydrates, and 28% of my dietary fiber -- based on a 2,000 calorie diet. I think I'll start adding this info at the bottom of each recipe.

I liked the dish but I did have to add one thing to my serving-- 2 teaspoons of shredded Parmesan cheese!  Pasta without Parmesan is just a travesty (in my humble opinion).  The recipe suggests adding some capers, olives, or lemon zest for variety which all sound good, but I think next time I make it I'll add some roasted red peppers.  I've changed the nutritional information listed below to include the added cheese.

Farfalle with Spicy Broccoli
A Year in a Vegetarian Kitchen
Yield:  4 Main Course Servings

1 1/2 pound broccoli
1/4 cup extra virgin olive oil
6 medium garlic cloves, minced
1/4 tsp hot red pepper flakes, or to taste
1/2 cup water
Kosher salt
1 pound Farfalle

     Follow directions of packaging to prepare pasta, and reserve 1 cup of the cooking water when draining the pasta.
     Separate the broccoli florets from the stalk.  Remove woody end from stalk, and peel.  Cut the stalk in half lengthwise, and then again into small bite-sized pieces.  If necessary separate the florets into smaller segments.
     Heat the oil, garlic, and pepper flakes in a large skillet over medium heat.  Cook until the garlic is golden, about 2 minutes.  Add the broccoli and stir to coat well with the oil.  Cook until the broccoli is well seasoned, 1 to 2 minutes.  Add the water, cover the pan, reduce the heat, and steam until the broccoli is tender, about 4 minutes.  If the broccoli is not tender and the pan runs dry add a few tablespoons more water and throw the cover back on.  Adjust the seasonings, adding salt and pepper flakes to taste.
     Toss the pasta with the broccoli and 1/4 cup of the cooking water.  Add more water as needed to moisten the pasta and serve immediately.

Nutritional Information Per Serving:
Calories: 43
Total Fat: 16.4 grams
     Saturated Fat: 2.1
Cholesterol: 1 gram
Sodium: 70 grams
Total Carbohydrates:  96.8 grams
     Dietary Fiber:  7 grams
     Sugars: 5.4 grams
Protein: 19.4 grams
Vitamin A: 21%
Vitamin C: 255%
Calcium: 10%
Iron: 10%

Paul Cooks!

I have the best husband!  I haven't been feeling well this past week, and haven't cooked much of anything (at least that I can blog about).  Yesterday Paul told me he was taking care of dinner -- nice!

We had a roast from Paul's two for one shopping extravaganza and he, unlike me, pulled it out of the freezer in plenty of time to defrost, and made Roast Pork with Gravy, Basmati Rice, and Mixed Green Salad with Balsamic/Garlic Dressing!  He found a recipe on E How Food -- it was delicious!  You can find the recipe here.

I'm hoping to get back on track this week -- cross your fingers!

Ziti with Roasted Onions

I'm very impressed with The Roasted Vegetable.  Two nights, two recipes, two keepers!  Unfortunately I used all of my onions so tomorrow I'll have to go shopping!

This was not a saucy pasta dish.  The pasta was nicely coated from the oil and butter used to roast the onions.  I had saved some of the pasta water in case the dish became too dry, but I didn't have to use any of it.  The cheese added a nice salty, creamy element, and the roasted onions were so tender and sweet -- yummy.  I would make only one change to this recipe:  the fresh rosemary is a little overpowering if it's not cooked (in my opinion) so I think I'll add the rosemary with the white wine and let it cook for a bit.

For the white wine I used Pinot Grigio.  I'm not a white wine drinker so I like to buy those little bottles of wine that come four to a package.  I like the Pinot Grigio from Bella Sera (Cavit Collection) that's imported from Italy.

This morning I found the container that held the leftovers from last night's dinner (my son is a late night snacker).  I have a feeling that tomorrow I'll find the container holding the leftovers from tonight's dinner empty too.


Ziti with Roasted Onions
The Roasted Vegetable
Yield:  Serves 4 to 6

6 cups thinly sliced onions (1 1/2 pounds)
2 tbsp butter, melted
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper
1 pound ziti, penne, or other tubular pasta
1/2 cup dry white wine
1/4 cup chopped fresh parsley leaves
1 tsp chopped fresh rosemary leaves
1/2 cup freshly grated Pecorino Romano or Parmesan cheese

Preheat the oven to 425.  Lightly oil a large shallow roasting or half sheet pan.

In a large bowl, combine the onions, butter, and oil.  Season with salt and pepper to taste.  Toss to mix well. Arrange in a shallow layer in the pan.

Roast for about 30 minutes, until the onions are golden and meltingly tender, stirring occasionally for even cooking.

Meanwhile, cook the pasta in plenty of boiling salted water until al dente.  Drain well.

When the onions are tender, stir in the wine and return to the oven for another 5 minutes, until the wine is mostly evaporated.

Transfer the pasta to a large serving bowl.  Add the onions, parsley, rosemary, and cheese and toss well. Taste and adjust the seasonings, being especially generous with the pepper.  Serve hot.

Baked Orzo with Roasted Fennel and Red Peppers

What is not to love about this dish?  Pasta, roasted vegetables, cheese, and olives -- sounds like a delicious combination to me!  Baked Orzo with Roasted Fennel and Red Peppers from The Roasted Vegetable is a really easy dinner to prepare.  It took a little over 30 minutes to prep the veggies, roast them, and cook the pasta, and then another 30 minutes in the oven to finish the dish.

I love orzo, but I have to confess that I find it difficult to cook.  It's so easy to overcook (well at least for me it is).  Luckily for me I timed it just right tonight!  When I tossed all the ingredients together the smell was just amazing!  I was tempted to eat it right then, but I'm glad I waited.  

This dish was delicious and rich.  The feta was salty and creamy, and the olives and capers added a nice bite to the pasta.  I've never had roasted fennel, and it was so tasty -- sweet with just a touch of licorice flavor!  I can't wait to make this dish again, but as good as it was I can't help but think of ways to modify it.  Maybe add roasted artichokes?  Or chicken?  How about I skip the baking part, add some lemon juice, and serve as a pasta salad -- yum!

Baked Orzo with Roasted Fennel and Red Peppers

The Roasted Vegetable

Yield:  4 to 6 servings

1 medium size fennel bulb, cut into matchsticks, stalks discarded, and feather leaves chopped

1 medium size red bell pepper, cut into matchsticks

1 shallot, thinly sliced

1 garlic clove, minced

3 tbsp extra virgin olive oil

Salt and freshly ground pepper

1 pound orzo

2 medium size ripe tomatoes, peeled, seeded, and chopped

4 ounces feta cheese, crumbled (about 1 cup)

1/4 cup chopped brine-cured black olives, such as Kalamata

1/4 cup chopped fresh parsley leaves

1 tbsp capers, drained

Preheat the oven to 425

     Combine the fennel bulb, bell pepper, shallot, and garlic in a 9 x 13 inch baking dish.  Add 2 tbsp of the oil and toss to coat.  Season with salt and pepper to taste.  Arrange in a shallow layer.

     Roast for 15 to 20 minutes, until the vegetables are lightly browned and tender, stirring once or twice for even cooking.  Remove from the oven and reduce the temperature to 350.

     Meanwhile, cook the orzo in boiling salted water until al dente.  Drain well.

     Add the orzo and remaining 1 tbsp oil to the baking dish and toss to coat.  Add the tomatoes, cheese, olives, parsley, capers, and 1 tbsp of the chopped fennel leaves.  Toss together.  Taste and adjust the seasonings.  Cover tightly with aluminum foil.

     Bake for 20 to 30 minutes, until cheese is melted.  Serve hot.

Now I know I said I was only going to cook three to four days out of the week from cookbooks, but I couldn't help but notice the recipe on the facing page:  Ziti with Roasted Onions.  Okay, I have to try that, so tomorrow we're having pasta again!

Tomorrow Night:  Ziti with Roasted Onions