Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs

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Until a few years ago, I didn't think of cabbage as much more than sauerkraut, coleslaw, and a bed for sausage. But there's only so much slaw a girl can eat, and with 3+ pound heads arriving on a regular basis in my CSA boxes, I have to get a little more creative. There's certainly no lack of inspiration from cuisines all around the world, but I decided to start with something homey and comforting as I looked out on the first snowfall of the season.

Cabbage is delicious from raw and crunchy to slow-cooked and meltingly tender, absorbing flavors differently at each point on the spectrum. Cooking the cabbage in a generous amount of olive oil at a high temperature gives the cabbage a deep caramelized flavor while maintaining a bit of texture, a nice balance of the benefits of leisurely and quick cooking. The seasoned bread crumbs happily cling to every available surface, adding crunch, flavor, and savoriness to every bite. A generous helping of Parmesan ups the umami factor and adds a finishing richness that really brings this all together. Though certainly filling enough on its own, this dinner can be fortified for heartier appetites with the addition of grilled salmon or chicken and a salad on the side.

Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs
adapted from the New York Times
serves 4

5 garlic cloves, peeled and crushed 1/2 cup bread crumbs, preferably whole wheat panko 1 tablespoon finely chopped fresh or 1 teaspoon dried sage 1/4 teaspoon black pepper, plus more, to taste 8 ounces small whole wheat pasta (rotini, penne, etc.) 1/4 cup extra virgin olive oil 2/3 cup grated pecorino or Parmesan 1. Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper. 2. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain. 3. While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

Baked Chicken Nuggets

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Even as a grown adult, sometimes I have cravings for foods usually relegated to the kid's menu. This certainly doesn't mean I'll be ordering a PB&J or buttered noodles at a restaurant, but I have been known to whip up a batch of chicken nuggets or chicken strips at home. It's true that I could pop over to McDonalds to try and satisfy this craving, but deep-fried meat sponges aren't exactly what I'm looking for.

These chicken nuggets just take minutes to prepare, and achieve a crunchy, delicious coating even without the more cumbersome traditional flour-egg wash-bread crumbs coating procedure. Parmesan and whole wheat bread crumbs would provide enough flavor on their own, but a favorite seasoning blend is a great way to set a flavor theme and pair the nuggets with side dishes if you're feeling suitably sophisticated. Whether feeding actual children or just filling up on nostalgia, these healthified nuggets are a great way to get dinner on the table in a hurry without the ramifications of the drive-through version.

Baked Chicken Nuggets
adapted from SkinnyTaste
serves 4

1pound boneless skinless chicken breasts, cut into even bite-sized pieces
Salt and freshly ground black pepper
2 teaspoons olive or canola oil
1/2 cup whole wheat breadcrumbs, preferably panko
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon favorite purchased or homemade seasoning blend (seasoning salt, garlic salt, barbecue seasoning blend, etc.)
Olive or canola oil cooking spray

1. Preheat oven to 425°. Spray a baking sheet with olive oil spray.

2. Put the olive oil in one bowl and the breadcrumbs, Parmesan cheese, and seasoning in another.

3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

Chicken Nachos Blanco with Tomatillo Salsa

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AppId is over the quota

While I am a fan of authentic Mexican cuisine, particularly Oaxacan, I also indulge in foods that many Mexicans wouldn't even recognize. Nachos are a prime example. Rick Bayless has provided me with an ample supply of genuine recipes that combine cheese, tortillas, and salsa, but sometimes a Friday night just calls for some homemade bar snacks.

My winter CSA starts on Wednesday, so I've been steadily working through all the spoils of my summer garden that I've preserved in my freezer in order to make room for the bounty of the new season. My tomatillo plants were more than generous this year and though I've turned all my tomatillo sauces into chilaquiles and smothered burritos, I decided to make a little more room by digging into my cache of tomatillo salsas. Because nachos already lack authenticity, anything goes in terms of toppings, but sometimes you can't beat a simple combination of salsa, cheese, and chips, especially when made better with homemade and high-quality ingredients. Using a cheese sauce ensures that the maximum amount of surface area is coated with dairy goodness, and the spicy tomatillo salsa is just the right accent to cut through the richness. Layering the ingredients packs every bite with salsa, cheese, and chicken, and giving the finished dish a quick toast in the oven melds every flavor together.

It may take a little longer than melting some salsa and Velveeta together, but it's exactly the reward you deserve after a long day. And don't forget to whip up a fresh margarita while the nachos are in the oven.

Chicken Nachos Blanco with Tomatillo Salsa
serves 1

1/2 tablespoon butter
2 tablespoons finely chopped onion
1/2 tablespoon flour
Salt and freshly ground black pepper
1/2 cup milk
2 ounces shredded sharp cheddar cheese
2 ounces tortilla chips
1/2 cup shredded or chopped cooked chicken
1/2 cup tomatillo salsa

1. Melt butter in a small saucepan over medium heat. Add onions and a pinch each of salt and pepper and saute until the onions are tender, just a couple of minutes. Add the flour, stir to form a paste, and cook until any foaming stops, the raw flour flavor is gone, but the roux is not brown, about 2 minutes. Add milk, bring to a gentle simmer, and cook over low to medium-low heat until the mixture is thick, about 5 to 10 minutes. Add cheese, stir until melted and keep warm.

2. Preheat oven to 450 degrees. Place half the chips on an oven-safe dish and top with half of the cheese sauce, chicken, and salsa. Repeat layers with remaining ingredients. Bake until all ingredients are warmed through and cheese sauce is beginning to bubble, about 5 to 10 minutes. Remove from oven and serve promptly.

Pureed Beet Soup

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I celebrated the way most Americans do this past weekend - by stuffing myself to the gills. Vegetables were certainly part of the feasting, but a far higher percentage of my diet was dedicated to meat and starches than usual, so a veggie-packed week is definitely in order the balance things back out. Beets are the last vegetable remaining in any great quantity in my fridge before my next CSA delivery on Wednesday, and a hearty beet soup is the perfect remedy to both of those problems.

Beets are a somewhat polarizing vegetable, and one I only came to appreciate in adulthood. While there can certainly be a soil-like nuance, when cooked properly they are a wonderful balance of earthy and sweet. This soup is beautifully simple, the classic pureed soup formula exploiting both of those elements, with the oft-forgotten final addition of acid that is so important to letting all the flavors bloom. Vegans or those really looking to cut back can omit the sour cream, but that final touch is what really enriches this soup and makes it hearty enough for a light winter meal.

Pureed Beet Soup
adapted from Martha Stewart
serves 4 to 6

2 tablespoons olive oil
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
2 pounds beets, peeled and cut into 1-inch chunks
1 can (14 1/2 ounces) reduced-sodium vegetable or chicken broth
1 to 3 teaspoons fresh lemon juice or red wine vinegar
Sour cream, for serving (optional)

1. In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.

2. Add beets, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until beets are tender, about 20 minutes.

3. Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soup's consistency with a little water if necessary. Season with salt, pepper, and lemon juice. Stir in sour cream, if desired, and serve.

Black Bean, Quinoa, and Spinach Stew

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My New Year's Day started off on a wonderful foot with Whole Wheat Mixed Berry Muffins and continued right along its merry way at lunch with this fine dish. I've been a fan of Joe Yonan since I first came across his great book, Serve Yourself, which is full of amazing recipes for just one person. Some might say I over-think my diet, but even if I'm just cooking for myself, I take joy in preparing a proper meal.

And this recipe is certainly worth the relatively meager time and effort. Not only is this meal extremely healthy, packed with veggies, beans, and healthy grains, but it is bursting with flavor too. The smoked paprika makes the dish extremely hearty and earthy, with each different kind of paprika lending a unique character. This recipe can serve two modest appetites or one robust diner, and while I had good intentions of saving half for lunch the following day, I devoured the bowl in one sitting. While this generous meal might not prepared me for the Badgers loss in the Capital One Bowl, it did quickly satisfy a craving for chili on a cozy day at home.

Black Bean, Quinoa, and Spinach Stew
adapted from Joe Yonan at The Washington Post
serves 1 to 2

2 teaspoons extra-virgin olive oil
1 very small onion or large shallot, chopped
1 medium clove garlic, chopped
1 small carrot, chopped
1/2 to 1 teaspoon smoked paprika (pimenton, sweet or hot), to taste
1 small tomato, hulled and chopped
1/4 cup dried quinoa, rinsed and drained
1 1/2 cups homemade or no-salt-added vegetable or chicken broth
1/2 cup homemade or no-salt-added cooked black beans
Kosher or sea salt
Freshly ground black pepper
1 cup lightly packed baby spinach leaves, chopped

1. Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the
onion or shallot, the garlic and carrot; cook, stirring occasionally, until the onion is
translucent, 4 to 5 minutes. Stir in the paprika, tomato, quinoa, broth and black beans.
Season with the salt and pepper.

2. Increase the heat to medium-high and bring the liquid to a boil, then reduce the heat to low
so the mixture is barely bubbling around the edges. Cover, and cook until the quinoa has
swelled and is tender, 20 minutes. Stir in the spinach leaves and cook just until they are
wilted, a few minutes. Taste and season again with salt and pepper. Transfer to a bowl and eat.

Mashed Avocado Chickpea Salad

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AppId is over the quota
With so much food preservation technology, in terms of both additives and refrigeration, there aren't too many things that are immediately perishable anymore. But once you crack open an avocado, you better get to it. Not that this is a problem, mind you, but it does mean I have to challenge myself to make something other than ungodly amounts of guacamole, which I eat with reckless abandon. Avocado is a common healthy substitution for mayo, and I thought I'd give it a spin in my mashed chickpea salad, which has become a staple of my lunch diet.
Avocado adds a thicker creaminess than mayonnaise, but it comes with a lot more nutrition and flavor than even olive oil mayo. Lemon juice is there not only to prevent the avocado from taking on an unpleasant oxidated brown color but also to add a bright acidic note, punctuated by spice from the red pepper flakes. This sandwich is rich and filling enough as is, but it certainly wouldn't suffer if turned into a melt with a slice or two of oeey-goeey cheese.

Mashed Avocado Chickpea Salad
serves 1

1/2 cup cooked chickpeas, coarsely mashed
2 tablespoons finely chopped red onion
2 ounces mashed avocado (or 1 ounce mashed avocado + 1 T. mayo)
1/2 teaspoon freshly squeezed lemon or lime juice, or to taste1/2 tablespoon chopped fresh cilantro or other herb (optional)
Pinch red pepper flakes, or to taste (optional)Salt and freshly ground black pepper
Whole grain tortilla, bread, pita, or crackers for serving (optional)
Lettuce, greens, or alfalfa sprouts, for serving (optional)

1. Mix all ingredients together in a bowl and stir well to combine. Season to taste with salt and pepper. Top bread with chickpea mixture and greens, if desired, and serve.

Thanksgiving 2013 in Review - Leftovers Redux

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AppId is over the quota
When it comes to holiday feasts, I'm mostly a traditionalist. This year, as in years past, I cooked up an entirely homemade feast of turkey, mashed potatoes and gravy, candied sweet potatoes, roasted Brussels sprouts and squash, rolls, cranberry sauce, and pumpkin pie. While I relished each bite freshly prepared, the leftovers might be better than the main event. I ate my fill at dinner time and picked at leftovers throughout the day on Thursday, but Friday when was the experimenting began.

Leftovers found a new fate as soon as I woke up Friday morning, starting with oatmeal with candied sweet potatoes (made with butter, maple syrup, and walnuts) and cranberry sauce.

Sweet potatoes, turkey, and cranberry sauce found their way into my lunch in the form of turkey fried rice with sweet potatoes, peas, and a cranberry teriyaki sauce. If hadn't eaten all the squash and Brussels sprouts the day before, I would have used them here in lieu of the peas I had to retrieve from the freezer.

Cocktail hour is a fine way to start Friday night, with cranberry sauce finding a purpose there as well. In a take on a smash cocktail, I combined gin, cranberry sauce, lemon juice, and simple syrup, topped with an optional splash of soda water.

With my appetite properly whetted, I moved on to the main course - a turkey and Gruyere melt with cranberry sauce, a side of gravy for dipping, and candied sweet potato hash.

Saturday's lunch was a slapdash shepherd's pie, a fine place to use up turkey and any lingering veggies, or a way to sneak some fresh ones in.
The last of the mashed potatoes were devoured in a hearty Sunday morning breakfast of potato pancakes, dunked in the last of the gravy, and scrambled eggs with veggies.
Lunch was a bit lighter fare, the penultimate bits of turkey added to a spinach salad of red onion, dried cranberries, toasted walnuts, and blue cheese, topped with a cranberry sauce vinaigrette, and accompanied by the last of the rolls. Breakfast for dinner is in the works for tonight, the very last of turkey likely finding its way into a hearty clean-out-the-fridge hash or quinoa stir-fry, officially closing out Thanksgiving and helping me get ready for my next winter CSA delivery on Wednesday.

So tell me, how did you use your leftovers?