Getting the cooking bug back: ideas to try

Beans and ham hock

Beef winter soup

Red lentil dal (new favorite)

Lentil soup for a small planet

Meyer Lemon risotto

Meyer Lemon pasta

Sardines with potatoes (success!)

Fillet and soba noodles

Minestrone

Wild boar and lentil soup

Braised leeks

Aglio e Olio a la Brad’s Swingside Cafe

I highly recommend Brad’s Swingside Cafe – it’s the small, homestyle Italian restaurant across and down Fremont a bit from Paseo.  I had their aglio e olio on my only visit, and it’s fantastic.  It is very unique – it has roasted peppers, anchovies, and hazlenuts.  This was my attempt at it, and it came out pretty good.  I didn’t add the anchovies, but maybe next time.

Aglio e Olio with Peppers and Hazlenuts

6-8 cloves of garlic, minced

1 large shallot, minced

1/2 c. roasted red peppers, diced

1/2 tsp. red pepper flakes

1/4 c. lightly toasted hazlenuts, finely chopped

3 Tbs olive oil

Heat the oil on medium low and add the garlic.  Saute for about 1 minute and add the shallot.  Turn the heat to low and saute for about 5-10 minutes, until the shallot is translucent and the garlic is a nice golden color.  Add the peppers and red pepper flakes and cook for at least 5 minutes, and just leave on very low heat until ready to use.  Add the toasted hazelnuts a couple of minutes before using.  The sauce is good tossed with small pasta and some Parmesan cheese.  It would go great with some sausage, salami, or CasCiappo Brothers pepperoni (if only it still existed…).

Sausage and Tortellini soup

Calorie Estimate: 1800

Ingredients

• 1 lb italian sausage meat, broken into bite-sized pieces
• 9 oz package tortellini
• 1 14oz can of diced tomatoes
• 1/2-1/3 lb mushrooms, brown/portobello, bite-sized pieces
• 1 zucchini, 1/3 inch dice
• 1 carrot, 1/3 inch dice
• 1 green bell pepper, 1/3 inch dice
• 1 onion, diced
• 6 cloves garlic, minced
• 5 cups beef broth
• 1 T olive oil, if needed
• salt, pepper, italian seasonings to taste
• splash of balsamic vinegar

Preparation

1. Heat a deep soup pan over medium heat.  Dump the sausage meat in and break it up into bite-sized pieces with a wooden spoon.  Brown for a few minutes.
2. Dice all the veggies while the sausage is browning.  Add in onion and garlic, and extra oil if needed.  Cook for a few minutes.
3. Add in the mushrooms, the rest of the veggies, the canned tomatoes, and the broth.
4. Season a bit.  About 1 T dried basil, 1/2 T oregano, 1/2 T black pepper, etc.  Don’t overdo it now, tweak it later.
5. Cook for about 3o minutes until veggies are tender.
6. Add in tortellini and cook for 10 minutes.  Adjust seasoning during this time.
7. Take it off the heat and let it rest.  Perhaps in the bowl, add in a little fresh parmesan or pecorino cheese.  Also add in a splash of balsamic vinegar for a special touch of sweetness and tang.

Spaghetti with pecorino, tomatoes, and spinach

The best variant of the “simple pasta with cheese” trend yet!  I think the fresh pecorino was clutch (as opposed to parmigiano), as were the specific ratios posted below.  The flavors mixed perfectly.

Calorie Estimate: 750

Ingredients

• 1 box serving of spaghetti
• 2 T olive oil
• 1/4 medium onion, diced
• 2 cloves garlic, minced
• 3/4 cup cherry tomatoes
• 1 big handful of baby spinach
• 1 oz of pecorino romano, shaved/grated
• fresh basil (8-10 leaves)
• salt and pepper to taste (about 1 t, 1.5 t respectively)
• dollop of ricotta (or some fresh mozzarella)

Preparation

1. Boil pasta water and salt when boiling.  Cook pasta for recommended time.
2. While the pasta is cooking, in a skillet, heat 2 T of olive oil over medium high heat.
3. When the oil is warm, add onion and garlic and cook for a minute or so.
4. Add the tomatoes and cook for a few minutes until they get close to popping.  Stir often.  Add salt and black pepper to taste.
5. With about 2 minutes left on the pasta, add in the spinach.  It should look like way too much, but toss it with the hot oil and it’ll cook down really fast.
6. With about 30 seconds left, add in the pecorino and torn up basil leaves.
7. Drain the pasta.  Then, toss it with the sauce, and plate.  Put a dollop of ricotta in.  With long noodles, stir the dollop through for the best effect–a wonderful, flavorful, rich coating.

Piselli al Prosciutto

Peas and prosciutto

Calorie Estimate: 750

Ingredients

• 1 cup frozen peas
• 1-2 oz diced prosciutto (ends work and are cheaper)
• 2 cloves garlic
• twice as much chopped shallot as garlic
• 1 T butter
• 1 label servings pasta (bowtie/spaghetti)
• salt and pepper to taste
• possible extras: dollop of ricotta, grape tomatoes, parmigiano

Prep

1. Boil pasta water and place pasta in.
2. When you start the pasta, start a hot pan.  Melt 1/2 T of butter.  Add in garlic and shallot for a minute or two.
3. Add in prosciutto (small dice) for a minute or two.
4. Add in peas, turn down heat to medium.  Cook for a few minutes.
5. Drain pasta.
6. Toss everything together and add 1/2 T more of butter.  Salt (maybe) and pepper to taste.

I like this type of dish with a dollop of ricotta in the center of the bowl.  The savory dish goes great with the cool cheese.

Half a puttanesca

This is a quick, satisfying recipe that mixes salty, tangy pasta with cool, creamy ricotta.  A little fresh (well, it’s Seattle, supermarket fresh) mozzarella and prosciutto on the side and perhaps a glass of red wine, and you’re a happy man.

Estimated calories per my serving: 750

Ingredients

• pasta
• capers
• anchovy paste
• olive oil
• garlic and parsley (dried mixed)
• italian seasoning mix (red pepper, oregano, basil, salt, etc)
• dollop of ricotta
• mozzarella ball
• prosciutto

Preparation

1. boil the pasta, drain when al dente
2. warm a splash of olive oil in a skillet, add garlic and simmer.
3. Dump in pasta, add seasonings, anchovy paste, and capers to taste.  Toss well and plate.
4. Drop a hearty dollop of ricotta cheese in the center.