Creamy Spicy-ish Beans and Tomatoes with Greens

I have been blogging so long that the kids are all gone now. While I miss them terribly, it does give me some flexibility around the pickiness. This recipe came up on the New York Times and it sounded so good. I made it tonight, and it was delicious! A perfect weeknight cold winter dish.

Easy, cheap, delicious -- I actually think all the kids would love it and they should all make this at their homes! Guys, buy 2 cans of beans, 1 carton of arugula, a little can of tomato paste, a lemon, cheese and heavy cream and you are good to go.

Ingredients

4 T. olive oil

2/3 c. panko bread crumbs

Salt and pepper to taste

1 onion, minced

4 garlic cloves, minced

1/4 t. red pepper flakes

6 oz can tomato paste

2 (14 oz.) cans cannellini beans, rinsed

1 c. heavy cream

1/2 c. chopped sun dried tomatoes in oil

2/3 c. pecorino grated

3 oz. baby arugula (or arugula and spinach combined)

2 t. lemon zest + juice of 1/2 a lemon

Directions

1. Use a skillet to heat 2T of olive oil over medium heat. Add the panko and toss. Season with salt and pepper. Keep tossing until the panko is toasted and golden brown (about 4 minutes). Remove panko to a plate lined with a paper towel.

2. Add another 2T of olive oil to the same pan, add the onion, garlic and crushed red pepper. Season with salt and pepper. Cook, stirring frequently, until the onions are softened (another 4 minutes)

3. Add the tomato paste and stir until darkened and combined (about 3 minutes)

4. Add the beans, heavy cream, sun-dried tomatoes, 1/3 c. water and simmer, stirring occasionally until flavors meld (about 5 minutes). Stir in half the cheese.

5. In a medium bowl combine the arugula, panko, lemon zest, lemon juice and and remaining cheese. Massage it all together.

Serve in bowls; beans topped with greens. 

Recipes I want to add

 Persillade from Cook's Illustrated

Boursin and Tomatoes pasta

Bulgogi

Caramelized Shallot Pasta

 Kate made this one night when no one was in the mood to cook. It came together quickly and was absolutely delicious. I would put this in rotation weekly if I could get away with it. It was supposedly the New York Times most downloaded recipe -- but that sneaky Alison Roman has it on her site too. Yummy.

1/4 c. olive oil

6 large shallots, thinly sliced

5 garlic cloves, 4 thinly sliced, 1 chopped

salt and pepper to taste

1 t. red pepper flakes

1 2-oz) can anchovy fillets, drained

1 6oz can tomato paste

10 oz. pasta

1 c. parsley

Heat oil in a Dutch oven over medium heat. Add shallots and garlic, season with salt and pepper. Cook, stirring occasionally until everything is softened and caramelized. 15 to 20 minutes

Add red pepper and anchovies. Stir to melt fish into shallots about 2 minutes

Add tomato paste and season with salt and pepper. Cook, stirring, about 2 minutes. Remove from heat and transfer 1/2 the mixture in a resealable container. 

Cook pasta in a large pot of boiling water. When it's done (more al dente than usual) transfer to the Dutch oven with the tomato mixture. Reserve some cooking liquid from the pasta -- stir pasta around for a few minutes (3 to5) until pasta is thick and sauce is reduced. Top with chopped garlic and parsley.

Cranberry Jalapeno Dip

 Weird but delicious! My niece made this for Thanksgiving and I could not get enough of it! When I asked her what it was, she said "heaven" and she isn't wrong. 

INGREDIENTS

12 ounces fresh cranberries

4-5 green onions, chopped

¼ cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely diced

1 cup sugar, more or less to taste

½ teaspoon ground cumin

2 tablespoons fresh lemon or lime juice

¼ teaspoon salt

2 (8-ounces each) packages (454 g) cream cheese, light or regular, softened

Crackers, for serving

Use a food processor to chop the cranberries first.

Then add everything else, process until it's all combined 

Pop into the fridge for a few hours to mascerate

Spread the cream cheese in the bottom of the serving plate (I used a pie plate)

Pour off the extra juice and then spread the cranberry mixture on top

ENJOY!

Spinach Souffle

This one is a recipe from my childhood. I remember my mom making this for special occasions, and I fondly remember loving it. I had the recipe in an old recipe box for years, and pulled it out for Christmas this year -- lo and behold my son loved it. I'm going to make it way more often.

2 T. finely chopped onion

1 small carton cottage cheese

3 eggs beaten

4 T. butter cut into large chunks

1 pkg chopped frozen spinach, thawed and thoroughly drained (I squeeze it with my hands)

3 T. flour

1/2 lb. of grated cheddar cheese

Melt butter and saute onion, let cool while placing cottage cheese, eggs and cheese in a bowl. Add onion and butter, mix well. Add drained spinach and flour, mix. Pour into a greased 1 1/2 qt. casserole. Bake at 350 degrees for 60 minutes.

Easy Elegant Potatoes

 While wrapping Christmas presents this year, I tuned into America's Test Kitchen, and caught them making these gorgeous potatoes. The words they used to describe them was Spanish, and I have no idea what it actually was -- but I put these potatoes together that night and they really are quite lovely.

2 lb. Yukon Gold potatoes peeled and sliced about 1/4" thick

1 medium onion sliced

Salt

3 T. Olive oil

1/2 c. white wine

Combine potatoes, onions, olive oil and salt in a bowl, mix well to cover (don't be afraid of the salt, be liberal in its use)

Transfer to a 8x10 baking dish, cover tightly with foil and bake for 45 minutes in 450 degree oven.

After 45 minutes, remove foil and pour wine onto potatotes. Return the pan with foil on top (but no longer tightly sealed) to oven for another 15 minutes

Voila! Easy Elegant Potatoes.

Delicious Homemade Clam Chowder

 As part of my ongoing pledge to make more soup, I found an absolutely delicious (and really easy) recipe for Clam Chowder the other week. I improvised with a few of the ingredients and think it was a winner. 

Diced Pancetta

2 celery ribs, diced

1 onion, chopped

1 clove garlic, minced

3 small potatoes peeled and cubed

1 c. chicken stock

1 bottle (8 oz) clam juice

1/4 t. pepper

1/4 t. thyme

1/3 c. flour

2 c. half and half

2 cans undrained chopped clams

Cook pancetta over medium heat until crisp. Remove to paper towels to drain.

Saute celery and onion in drippings until tender. Add garlic; cook a minute longer. Stir in potatoes, chicken stock, clam juice, pepper and thyme. Bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender (15-20 minutes)

In a small bowl combine flour and 1 c. half and half until smooth. Gradually stir into soup, bring to a boil, cook and stir until thickened. 1-2 minutes

Stir in clams, pancetta and remaining half and half. Heat through and serve.