Braised Cabbage with Chorizo and Beans

I made two cabbage/bean/chorizo recipes in a row. This one came from Mark Bittman's Kitchen Express. This is a great little cookbook. I think it's a great book for people just learning to cook seasonally and wish I had seen this book long ago. I actually halved this recipe - because Bittman doesn't really make clear how many or how much is a serving. I wish I would have cut the cabbage into slightly smaller chunks, I think it would have helped speed up the cooking. I used Mexican chorizo instead of the smoked Spanish chorizo it describes - all was well, my friends. I used breadcrumbs that I had made from an old hard rock French loaf. With the breadcrumbs sprinkled on top, I found pure comfort in a real winter dish on a cold night. [To make it gluten free - just use Parmesan instead of breadcrumbs.]

Are you still just making slaw with your cabbage? Shame on you!

Braised Cabbage with Spanish Chorizo and Beans
(Serves 3-4)

Sliced smoked chorizo into quarter-inch-thich pieces, then cook in olive oil until it begins to crisp. Slice a head of green cabbage into weight wedges and put it on top of the chorizo; add a couple of cups of cooked or drained canned cannellini or other white beans, spreading to surround the cabbage; cover and cook for a few minuages, then flip the cabbage and stir the beans. Continue cooking until everything is warmed through, season with salt and pepper, and serve topped with toasted breadcrumbs or croutons and a drizzle of olive oil.

Quick Roast Chicken & Root Vegetables

I made this recipe one weekend when Mallory was gone. I had just cleaned up the kitchen really well and was ready to try a new recipe. I found this new winter favorite from  the book EatingWell on a Budget. I actually made several changes. I roasted a chicken last summer and it was delicious. I couldn't believe people weren't roasting chickens every other day! I put the leftover chicken on sandwiches and I am pretty sure some of the meat found its way into a fritata. I am not a big fan of having a lot of leftovers (because it invites food waste), but there was no reason any of that chicken was going to be wasted.

I used chicken legs and thighs instead of breasts, substituted oregano for the marjoram, used half a red onion instead of a shallot, and balsamic vinegar for the red wine vinegar. Trust me - none of the substitutions took away from the recipe. I halved the recipe - but my proportions were still a little off. I used three chicken pieces when I should have just used two. And I think I cut up too many turnips and potatoes. I got about three servings out of it and that is pretty much what I ate all weekend. I served it with  beer braised cabbage. It's too good not try people!

Do you roast chicken and vegetables regularly?

Quick Roast Chicken  Root Vegetables
(Serves 4)

1 pound turnips, peeled and cut into 1/2-inch chunks
1 pound baby potatoes, quartered
2 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
2 bone-in chicken breasts (12 ounces each), skin and fat removed, cut in half crosswise
1 large shallot, chopped
1 tablespoon Dijon mustard
2 teaspoons red- or white-wine vinegar

1. Preheat oven to 500°F.


2. Toss turnips, potatoes, 1 tablespoon oil, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl. Spread in an even layer on a large baking sheet. Roast for 15 minutes.

3. Meanwhile, place flour in a shallow dish. Transfer 2 teaspoons of the flour to a small bowl and whisk in broth; set aside. Season chicken with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)

4. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until well browned on the bottom, about 5 minutes. Remove from the heat.

5. After the vegetables have been roasting for 15 minutes, stir them and place one piece of chicken, skinned-side up, in each corner of the baking sheet. (Set the skillet aside.) Return the vegetables and chicken to the oven and roast until the chicken is cooked through and the vegetables are tender, about 20 minutes more.

6. When the chicken and vegetables have about 10 minutes left, return the skillet to medium heat. Add shallot and cook, stirring, until fragrant, about 1 minute. Whisk the reserved broth mixture again, add to the pan and bring to a boil. Cook, stirring occasionally, until reduced by about half, about 8 minutes. Stir in mustard and vinegar. Serve the chicken and vegetables with the sauce.

Per serving: 333 calories; 10 g fat (2 g sat, 6 g mono); 72 mg cholesterol; 29 g carbohydrates; 31 g protein; 4 g fiber; 770 mg sodium; 1033 mg potassium.

Napa Cabbage and Carrots with Rice Wine-Oyster Sauce

The last few weeks I have not received a box of vegetables due to the holidays and this outrageously icy week we've been having. So I am scraping bottom. Potatoes, carrots, and cabbage are what remain in my kitchen. Thankfully, I put a bunch of stuff in the freezer. I assure you, Mallory and I are not starving.

Determined not to let cabbage become a wallflower, I was ready to see what else I could do with it. I used half a head of cabbage and one carrot. I substituted some red onion for the shallot and dried ginger for the fresh. I think it's supposed to be a side dish, but I served it on top of some steamed rice and decided it served two. However, Mallory and I got about three meals out of it.

What's left in your fridge? Did you stock up on bread and peanut butter?

Napa Cabbage and Carrots with Rice Wine-Oyster Sauce
(Serves 4)

2 tablespoons canola oil
1/4 cup thinly sliced shallot, (1 large)
2 teaspoons minced garlic
4 cups thinly sliced napa cabbage, (about 8 ounces)
1 cup thinly sliced carrot, (1 large)
1 teaspoon sesame oil

1 tablespoon Shao Hsing rice wine, or dry sherry

2 teaspoons oyster-flavored sauce, or vegetarian oyster sauce
1/4 teaspoon sugar
1/8 teaspoon salt


1. Rice Wine-Oyster Sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl. Set aside.

2. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add shallot and garlic and stir-fry for 10 seconds. Add cabbage and carrot and stir-fry until the cabbage just begins to wilt, about 1 minute. Stir Rice Wine-Oyster Sauce and swirl it into the pan; cook for 30 seconds. Stir-fry until the cabbage and carrot are tender-crisp, 1 to 2 minutes. Stir in sesame oil. Serve immediately.


Nutrition Info
Serving - 1/2 Cup
Calories - 119
Fat - 8
Fiber - 2

Winter Fish Tacos

Fish tacos are one of my favorite foods. My dad lived in San Diego for most of my life and whenever I visited I love getting baja style fish tacos. Some Mexicans I know sneer at the idea of fish tacos because "that's not Tacos! That's Tex Mex". Well, the taste is so good I can't help but eat them up. So when I found a recipe in Recipes from the Root Cellar for winter fish tacos - I knew it was time!
Okay, so I feel kind of bad. A lot of the recipes lately haven't been specifically tailored for two. However, I try to post recipes that cut in half easily or freeze well. This recipe is super easy to cut in half. Yes, it serves three - but come on! Leftover fish tacos? Is that really something to complain about? I didn't think so. I actually made the full recipe because I had some beloved friends over.

First, the pickled red onions. They were probably my favorite part of the whole meal. Who knew I would love pickled red onions quite so much. I have already vowed to make a whole jar full to keep in my fridge for any given moment. Okay... so I did have to look up what non-reactive meant. I still don't know exactly what that means, but I used a small glass pan to make them. I am sure any ovenproof casserole dish would work. It's well worth it my friends!

The fish and marinade are easy enough. I just used a fish called whiting (??) because that is what Aldi had available. Like it says, any white fish will do. Okay, lets talk about the sour cream sauce. I made exactly what the recipe asked for, but four people barely put a dent in it. Unless you have some sort sauce crazy friends - you should probably make just enough. For example, 1/2 cup sour cream 1/8 cup mayonnaise for four people OR 1/4 cup sour cream and 1 or 2 tablespoons of mayonnaise for two people. I think I might shred up some cabbage and just make a slaw with the leftover sauce - because there is a ton of it left. And yes mayonnaise haters - you could probably just leave it out completely or use something else. I got my tortillas from a local Mexican grocery store (where I ate a tongue taco - it wasn't bad!), but they look too perfect to be made fresh. Next time I'll just buy mission tortillas and be happy about it.

I served these with a carrot salad (coming soon) and black beans. Good friends and good food, life aint too shabby!

 

 

 

Winter Fish Tacos
(Serves 6)

Pickled Red Onion
1 small red onion, halved lengthwise and thinly sliced
1/2 cup rice vinegar
Juice of 1 lime
2 teaspoons sugar
1 teaspoon salt
Dash of hot pepper sauce

Fish and Marinade
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1 1/2 pounds mahimahi or other white fish fillet

Sour Cream Sauce
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons lime juice
1 teaspoons (packed) finely grated lime zest
Pinch of salt
Dash of hot sauce

Tortillas and Garnishes
18 small flour or corn tortillas
2 cups shredded green or savoy cabbage
Salsa

1. To make the pickled onion, combine all the ingredients in a small nonreactive saucepan and bring to a boil. Remove from heat, transfer to a serving bowl, and let cool.

2. To prepare the fish, combine the oil and lime juice in a large, shallow, glass baking dish. Add the fish and turn to coat. Set aside and let marinate for 15 minutes.

3. To prepare the sauce, combine all the ingredients in a small bowl and stir until will combined. Set aside.

4. Preheat a large skillet over medium-high heat. Transfer the fish from the marinade to the hot pan, skin-side down. Cook the fish for 4 minutes on the first side, flop, and drizzle with the marinade. Cook on the second side for 3-5 minutes, depending on thickness of the fish. Let rest for a few minutes, then flake with a fork.

5. To warm tortillas, stack them between damp paper towels and microwave about 60 seconds.

6. Serve the warm tortillas, fish, pickled onions, sour cream sauce, cabbage, and salsa in separate bowls and allow diners to assemble their own tacos.

Turkey and Dressing

So this is what it's all about! Turkey and dressing. Yes, this recipe calls it stuffing - but here in Alabama we call it dressing. Deal! The wonderful thing about cooking for two - no leftover turkey. (Though if you do have leftover turkey you should make Turkey Curry).

Remember those corn muffins I posted about the other day? Yup... that's right, I used them for this EatingWell Serves Two recipe. This was very simple to make and very tasty! You should probably ask for the cookbook next Christmas, because it NEVER lets me down.

As a group of Southern taste testers sat around the table with me to eat this food, almost everyone agreed that this was good. All in all... there wasn't anything left of my Christmas Dinner - which is why I love cooking the Tiny Tables way!

How do you like your dressing? Simple and classic? Or complex and new? Leave a comment, people!

Turkey and Dressing
(Serves Two)

4 teaspoons extra-virgin olive oil, divided
1 small onion, chopped
1 stalk celery, sliced
2 small, homemade corn muffins or 1 large store-bought corn muffin, crumbled
1 tablespoons minced fresh sage or 1 teaspoon dried rubbed sage
1/4 cup dried cranberries
1 cup reduced-sodium chicken broth, divided
8 ounces turkey cutlets
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
1/2 cup dry white wine
1 teaspoon Dijon mustard

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and celery. Cover and cook, stirring occasionally, until softened, about 4 minutes. Add corn muffin and cook, stirring often, until lightly toasted, about 3 minutes. Add sage, cranberries and about 1/2 cup broth and cook, stirring, until heated through, about 2 minutes. Transfer the mixture to a medium bowl and cover with foil to keep warm. Wash and dry the pan.

2. Season turkey with salt and pepper. Place flour in a shallow dish and dredge the turkey in it. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add the turkey and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate and over with foil to keep warm.

3. Return the pan to medium-high heat. Add the remaining 1/2 cup broth, wine, and mustard. Cook, scraping up any browned bits, until slightly reduced, to 4 minutes. Serve the sauce over the dressing and turkey.

Sauteed Chicken with Radishes

I was actually getting to the point where I had at least one recipe for every vegetable that was coming in the box. Then Grow Alabama put radishes in the box and they wouldn't let me swap them for anything else.

I mean come on, radishes? They are probably one of my least favorite vegetables. I don't care for them in salads and no matter how many times it's suggested - I don't want to dip them into hummus. There just isn't much you can do with these things. And truly... looking for a recipe that actually cooked them was kind of hard. Finding one that was scaled down for two? Even harder!

I finally came across a recipe in a cookbook simply called Cooking for Two. I have used this book before and before I discovered Eating Well Serves Two, it was the one I had the most success with.

This is a very simple recipe, so simple it took me less than 20 minutes to put together. I used actual white wine and regular white vinegar because I couldn't find either Vermouth or any of the suggested vinegars at Western. Mallory had never eaten a radish until I sliced her off a peice the other day. She claims she really liked this recipe. I served it with green beans I froze earlier this summer and sweet potatoes that I baked last week. It was a simple and easy dinner.

Do you like radishes? Do you cook with them? If so, how? Share your tips and tricks for radish cookery in the comments below.

Sauteed Chicken with Radishes
(Serves Two)

Two 6-ounce boneless, skinless chicken breast halves
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
4 large radishes, washed for sand and thinly sliced
1/4 cup dry vermouth
2 teaspoons Champagne vinegar, or white whine vinegar
1 tablespoon unsalted butter, at room temperature

1. Place a sheet of plastic wrap on your work surface, lay the two chicken breasts on top with about 4 inches between them, and cover with a second sheet of plastic wrap. Pound the breasts to a 1/4-inch thickness, using the smooth side of a meat mallet or the bottom of a heavy saucepan. Remove from the plastic wrap, season the breasts with salt and pepper, and set aside.

2. Heat a large skillet or saute pan over medium heat. Swirl in the oil, then slip the seasoned breasts into the pan. Saute for 3 minutes, then turn and saute for 3 more minutes, or until lightly browned and cooked through. Transfer to two dinner plates with tongs or a slotted spoon, tent the plates loosely with foil to keep the breasts warm, and return the pan to medium heat without removing any of the pan's residual fat.

3. Stir in the sliced radishes and saute for about 2 minutes, or until they begin to go limp and are very fragrant. Pour in the vermouth and scrape up any browned bits on the bottom of the pan. Bring the vermouth to a simmer, cook for about 15 seconds, just until slightly reduced, then pour in the vinegar. Stir once or twice, then swirl in the butter and take the pan off the heat. Keep stirring until the butter is melted and incorporated into the sauce. Remove the foil from the breasts and pour the sauce evenly over each of them, spooning radishes onto the plates as well. Serve at once.

Nutrition Info:
Calories - 378
Fat - 18g
Fiber - .4g

Turkey Curry with Carrots and Green Beans

Okay honestly... I stumbled upon this recipe while thumbing through a cookbook. Usually, when I have a cookbook checked out from the library I am hunting for ingredients that I have on hand. But sometimes I just flip through page by page to see if there is something I might want to make once the vegetables come into season or something that might be a good pantry recipe. This usually happens when there is nothing on TV, it's cold outside, and I just want to be quiet. It's usually good times.

So... when I found a recipe in Cooking for Two: 2009 that included leftover turkey and gravy, I knew I had to keep reading. It also said the magic word 'Carrots', because I currently have a small collection I need to use up. Then it said the word that sometimes makes me cringe - curry. Whenever I see curry I always scan to see if we're talking Thai curry or Indian curry. I love Thai curry, could eat that stuff all day long. But I am still warming up to Indian curry. (Thanks to my friend, Joseph - front runner of I Believe in Birmingham, for sending me this fun little link.)

And I am not really sure if it's the taste I don't care for or the lingering smell in my apartment. But I am usually hesitant to try curry dishes. However, I had some leftover turkey and gravy from Thanksgiving. Forced upon me by my family who always cooks too much (don't ask me why we cook a ham and a turkey, we just do!). And I had everything else needed for the recipe, except cilantro. I went sans cilantro this time. I used dried ginger instead of fresh. And even though the recipe specifically said not to use low fat or fat free yogurt, I did. I just put the yogurt in a paper towel lined colander to drain off some extra liquid. I was excited to use some green beans I froze this summer when I was swimming in produce. It's smart to think ahead.

This is an America's Test Kitchen recipe and shame on me for doubting them! It turned out quite yummy - both my room mate and I gobbled it up with no problem. It makes quite a bit of food, but I served it with rice. So now we have a little bit leftover.

How do you use up leftover turkey from holday feasts? Please tell me all about it in the comments section.









Turkey Curry with Carrots and Green Beans
(Serves Two)

2 tablespoons vegetable oil
1 small onion, halved and sliced thin
1 carrot, peeled and sliced 1/4 inch thick
2 tablespoons raisins
4 teaspoons curry powder
Salt
2 teaspoons grated or minced fresh ginger
1 cup low-sodium chicken broth
1/2 cup gravy
3 ounces green beans, cut into 2-inch lengths (about 1/2 cup)
10 ounces cooked turkey, shredded (about 2 cups)
1/3 cup plain whole-milk yogurt
2 tablespoons chopped fresh cilantro

1. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion, carrot, raisins, curry powder, and 1/2 teaspoon salt and cook until the vegetables are softened, 5 to 7 minutes. Stir in the ginger and cook until fragrant, about 30 seconds.

2. Add the broth, gravy, and green beans. Bring to a simmer, cover, and cook until the green beans are tender and the mixtures has thickened slightly, 8 to 10 minutes. Stir in the turkey and cook until heated through, about 2 minutes. Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve.

Nutrition Info:
Calories - 411
Fat - 20q
Fiber - 5g

Braised Pork Chops with Turnips and Apples

First off, I am posting this as pork chops because that's the meat listed in the recipe. I didn't have pork chops, so I decide that chicken thighs (with skin and bones) would have to work.

I will take this moment to talk about how much I love a good boned meat (ooh la la...). I am effing tired of boneless skinless meat. I know I know, it's healthier, cooks faster, and generally easy to use in recipes. However, my aging taste buds are craving something with a deeper flavor. Bones provide wonderful flavor, and if you save them you can make homemade broth. There is also something great about tearing meat off a bone.

What I also love about this recipe, is that it embraces a winter root vegetable. Since my family never ate a lot of greens, I never saw the root. Last year at some point I just received the roots and I actually had to use the Internet to identify them. The little purple and white bulbs smell kind of bitter when you peel and cut them, so you might be hesitant to try them. Don't be! I am always shocked at how much I enjoy turnip roots.

This recipe is another from Not Your Mother's Slow Cooker: Recipes for Two. All you do is sear the meat, saute the onions, and them dump everything into the slow cooker. Then you can go to work or clean up your apartment, or just sit on the couch all day like I did.

As for changes to the recipe, I used chicken thighs instead of pork. I used half of a white onion in place of the shallots, and I used low fat sour cream instead of cream fraiche.

The flavors come together nicely. The chicken was great and I could imagine how good a pork chop could be as well. The apples kind of lost their shape, but the turnips held together nicely. I served it alongside some multi-grain pilaf and dug in. Yummy!

Are you tired of boneless skinless meat? What are some of your favorite winter vegetables? How do you use them in the kitchen? Please share with us in the comments section!







Braised Pork Chops with Turnips and Apples
(Serves Two)

Cooker: 1 1/2 to 2 quart
Setting and Cook Time: LOW for 6 to 7 hours

1 tablespoon olive oil
1 tablespoon unsalted butter
Two 1-inch thick boneless center-cut pork chops or shoulder chops
Salt and freshly ground black pepper to taste
2 shallots, sliced
1 tart cooking apple, peeled, cored, and sliced into wedges
1/4 cup apples juice or apple cider
2 teaspoons Dijon mustard
2 to 3 tablespoons creme fraiche

1. In a heavy skillet over high heat, melt the olive oil and butter together and quickly sear and brown the pork chops on both sides. Place in the slow cooker. Sprinkle with salt and pepper.

2. Quickly saute the shallot in the pan and place in the slow cooker, along with the apple and turnip. Blend the apple juice with the mustard and pour into the crock. Cover and cook on LOW for 6 to 7 hours, until the meat is tender.

3. Transfer the chops, apples, and turnips to a platter. Turn the cooker to HIGH and whisk in the cream fraiche. Add salt to taste and pour the sauce over the pork. Serve immediately.

Risotto with Pancetta and Potatoes

Winter means potatoes! And right now... I have more sweet potatoes than I know what to do with. I am probably going to make a double batch of Black Bean and Sweet Potato Burritos and freeze them on a pan before I put them in a zip top bag. Doing this keeps them from sticking together and then the room mate and I can just eat them on nights when I start bitchin' about cookin'. (Don't worry, that happens maybe once a week!) Freezing stuff like that allows me to save money, reduce food waste, and have perfectly portioned meals for one or two!

But... today's recipe actually uses some white potatoes. This nifty little recipe came from Not Your Mother's Slow Cooker: Recipes For Two. I used it earlier this summer to make Corn Risotto. That was so good I decided to give another one of their risotto recipes a try, potato and pancetta risotto.

This is super easy to make. You melt butter, cook onions and bacon, stir in the potatoes, and then the rice. Once the rice gets glossy, you dump it in your slow cooker, pour broth on top, turn on the cooker, and walk away!

However, I had the same problem with my last risotto. I think it was over cooked. The recipe says 2 to 2 1/2 hours. But I think for my slow cooker, it really only takes 1 1/2 hours. But... every slow cooker is a little different. I used bacon instead of pancetta and use dried parsley instead of fresh. My room mate liked it a lot, and I liked it more once I put a little balsamic vinegar on it (don't ask me why I did that - it just sounded right!).

This meal is perfect for anyone who gets off work between 3-5 or a great weekend dinner. For 9-to-5ers, you'd be pushing it to make this a weeknight meal. Unless you eat dinner around 7:30 (which is about the time I ate this). It takes a little planning. This is perfect for anyone who keeps a nicely stocked fridge and pantry. I didn't have to make a special trip for anything. It makes enough for two large servings, or 3-4 regular servings (depending on how carb conscious you are). That's my second complaint with this book, it says it's recipes for two... but still calls for quite a bit of food. A lot of the recipes still call for 1 pound of meat?! Hello, that's like 4 servings of meat!

But that's not the point! This is super tasty and comforting, which is perfect for these first few days of winter we've been having!

Do you have a favorite winter risotto recipes? Did you make them at home or out? Please share in the comments section!








Risotto with Pancetta and Potatoes
(Serves Two)

Cooker: 1 1/2 quart
Setting and Cook Time: High for 2 to 2 1/2 hours

2 medium-size russet potatoes, peeled and diced
1 tablespoon unsalted butter
1 small onion, finely chopped
1 to 2 slices pancetta, diced
1 cup Arborio, Valone nano, or Carnaroli rice
3 cups chicken broth, canned or homemade
Pinch of salt
2 tablespoons chopped fresh Italian parsley
1/3 cup grated Parmigiano-Reggiano cheese, plus plenty more for sprinkling

1. Place the potatoes in a colander and rinse with cold water; let drain. In a small saute pan over medium-high heat, warm the butter. Cook the onion and pancetta until soft and translucent; do not brown. Lower the heat to medium and add the potatoes; cook for 10 minutes, stirring to coat all sides of the potatoes and prevent sticking. Add the rice and cook for another minute, stirring, to coat the grains. Scrape the mixture into the slow cooker with a heatproof rubber spatula. Add the broth and salt.

2. Cover and cook on high for 2 to 2 1/2 hours, until all the liquid is absorbed but the rice is still moist and that potatoes have softened to a mashing consistency. Stir in the parsley and the cheese. Serve immediately, spooned into bowls with more cheese sprinkled on top.

Pasta with Beans and Greens

Sometimes life can get a little overwhelming. You find yourself curled in the bed with a massive headache because you are thinking too hard about how to fix things out of your control. When that happens... comfort foods are needed!

Fall and winter are the season for comfort foods. And since I've been giving you soup after soup recipe, I thought it might be time for something a little different. PASTA! I realize now that I so rarely cook with pasta anymore. Well, I occasionally cook up some pasta and throw a little tomato sauce on it - but that's nothing to write home about. The name of the recipe is actually Whole Wheat Pasta with Beans, Greens, Pancetta, and Garlic Bread Crumbs. I have of course shortened it due to time constraints. This recipe comes from Cooking for Two: 2009, it's an America's Test Kitchen cookbook. ATK is probably the best group of cooks out there. I love their cookbook because they always explain the trial and error process that it took to get this recipe right. I thank them for doing all the work for me!

Word to the wise... don't wait till 8:00 PM to throw this meal together. Or you wont get to eat until 8:50-9:00. This isn't a meal you throw together, it takes some time. Remember, you gotta prep the greens and that means removing the stems, soaking the grit off, and then chopping it up. However, I think it would be a great meal to cook for someone you want to have a nice evening of conversation with. I didn't drink wine, but this meal definitely was calling for it.

I followed the recipe exactly. The only substitutions I had to make were for the fontina cheese and pancetta. I couldn't find Fontina at Publix, so I just used some asagio that I had in my fridge. And why buy pancetta when I have perfectly good bacon in my frdige. It was still delicious. I liked how there was no "sauce", but it was still moist and flavorful. I also poured out some of the bacon fat, because there was a lot leftover. I used about 4 slices, next time I might just use two. Because you actually don't ever put the pancetta/bacon back into the dish. I just ate them while I finished cooking. It was 8:30 and I was starving. This dish gives two very generous servings. I had no time wolfing down half of it (cause remember, beans and greens are not that heavy). However, it could easily be stretched out to three servings if you serve it with a nice sized salad and dessert.

What's your favorite winter pasta (or just pasta) dish? Please share in the comments section. Or just stop by and tell me hi! I like to know who is reading.

Pasta with Beans and Greens
(Serves Two)

1 slice high-quality white sandwich bread, torn into pieces
4 teaspoons olive oil
3 garlic cloves, minced (about 3 teaspoons)
Salt and pepper
1 1/2 ounces pancetta, cut into 1/2-inch pieces (about 1/4 cup)
1 small onion, minced (about 1/2 cup)
1/8 teaspoon red pepper flakes
1/2 large bunch of kale or collard greens, stems trimmed, leaves chopped into 1-inch pieces (about 7 cups)
3/4 cup low-sodium chicken broth
1/2 pound whole wheat spaghetti (See note)
3/4 cup drained and rinsed canned cannellini beans
2 ounces fontina cheese, shredded (about 1/2 cup)

1 Pulse the bread in a food processor to course crumbs, about 7 pulses. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bread crumbs and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 teaspoon of the garlic and continue to cook until the bread crumbs are dark golden brown, about 1 minute. Season with salt and pepper to taste and transfer to a small bowl. Wipe out the skillet with paper towels.

2. Add the remaining 1 teaspoon oil and pancetta to the skillet and cook over medium heat until the pancetta is crisp, about 5 minutes. Transfer the pancetta to a small bowl, leaving the fat in the skillet. Add the onion and 1/4 teaspoon salt to the skillet and cook over medium heat until softened and lightly browned, 5 to 7 minutes.

3. Stir in the remaining 2 teaspoons garlic and pepper flakes, and cook until fragrant, about 30 seconds. Add the greens to the pan and toss with tongs until they begin to wilt, about 2 minutes. Add the broth, cover, and simmer, tossing the greens occasionally, until they are tender, 10 to 15 minutes.

4 Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoon of salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.

5. Stir in the beans into the greens and let warm through, 1 to 2 minutes. Add the greens mixture and fontina to the pasta and toss to combine, adjusting the sauce consistency with the reserved cooking water as desired. Season with salt and pepper to taste and serve, sprinkling individual portions with bread crumbs.