The Conservative Cook

Doing Food Right  - with Pauline Boren

Tuesday
09Mar2010

Pasta Swims with the Fishes

DateTuesday, March 9, 2010 at 04:00AM

It’s time to come up with a Lenten menu to prepare for a few Catholic friends.  As you may know, Lent runs from Ash Wednesday to Easter Sunday, and it’s a period when practicing Catholics curb their rich meaty indulgences and scale down towards more of a fish and vegetable diet.

Especially for Catholics, it’s an ideal time to eat more fish; however, you don’t have to be Catholic to benefit from a fish-rich diet.  And for those of us who enjoy pasta dishes, it’s an opportunity to make a healthful fish pasta sauce.  My fish here is canned tuna, and while the sauce is rich in texture it’s very mild with no fishy flavor.

My mother cooked a pasta meal for our family about once a week, and sometimes even more often.  Two of her favorite fish sauces were tuna and anchovy.  Of those, I definitely preferred the white sauce with anchovies.  However, since I know most people aren’t as wild about the salty little anchovy as I am, I’m using tuna in my recipe today.

Pasta With Red Tuna Sauce

2 5oz cans tuna (packed in water), drained

1 lb pasta

1 large onion, finely chopped

3 cloves garlic, finely chopped

1 stalk celery, finely chopped

½ C fresh parsley, finely chopped

1 20oz can crushed tomatoes with liquid

2 T tomato paste

¼ C white wine

3 T olive oil

2 T unsalted butter

½ t dry oregano

½ t dry basil

¼ t seasoned salt

1 shake red pepper flakes (optional)

Freshly grated Parmesan cheese for topping

In a large skillet or saucepan, heat the butter and oil and sauté the onion until translucent.  Add the garlic and cook a couple of minutes.  Add all the other ingredients—except the cheese—and bring to a boil.  Cover and lower the temperature to a simmer.  Cook for 30 to 40 minutes.  Taste for seasoning, and add more salt or pepper if necessary.

In the meantime, cook a pot of your favorite pasta and drain.  If you plan to serve the entire recipe, pour the drained pasta into the saucepan and toss to coat well.  Plate it up and top with a sprinkling of the Parmesan cheese.

If you’re only serving a couple of portions, plate the dry pasta and spoon some sauce over each serving.  Top with some of the cheese.

The leftover sauce and pasta can be stored in plastic containers and refrigerated or frozen for later use.  When ready to use, just add a couple of tablespoons of water to the pasta before reheating in the microwave.  And don’t forget to cover it to keep it moist.

This sauce is delicious over any shape or style of pasta—either regular or whole wheat.  I used whole wheat linguini, and served it with garlic bread and a green salad.  And don’t forget to open some red wine if you like to enjoy your pasta like a real Italian.

Saluté!

©Pauline Boren 2010

 

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Tuesday
02Mar2010

Let’s Enjoy Some Crucifers

DateTuesday, March 2, 2010 at 04:00AM

 

Since you’re all still snickering about my zucchini recipe last week, I thought I would treat you to a few more recipes for vegetables that also get a bad rap.

Crucifers belong to a special family of tasty and quite healthful plant life.  To name a few:  Brussels Sprouts, cauliflower, Savoy Cabbage and Swiss Chard.  These all make perfect sides to any meal with the added benefits of vitamins, nutrients and fiber.

While boiling leeches out flavor and vitamins, and steaming is so boring, roasting seems to be my cooking method of choice.  It seals in the flavor, and brings out their natural sweetness.  With a light olive oil, salt and pepper seasoning they’re quite delicious.  Dieticians advise that some crucifers should be incorporated weekly into every balanced diet.

And we begin with roasted cauliflower and sprouts and then to some savory stewed cabbage.

 

Roasted Cauliflower

Preheat oven to 400º

Wash the cauliflower and cut the head into florets.  Toss in a bowl with olive oil, salt and pepper.  Turn them onto a baking dish and arrange in a single layer for even browning and roasting.

Roast until tender—but slightly on the crunchy side.  It will finish cooking after it’s out of the oven.  Serve hot as a side vegetable, or at room temperature on an appetizer platter.

Roasted Brussels Sprouts

Preheat oven to 400º

Wash the sprouts and remove the outside leaves.  Slice lengthwise and place on an oiled glass baking dish.  Sprinkle with salt, pepper and a drizzle of olive oil.

Roast 20 – 25 minutes, or until fork tender and golden.  Serve.

Savoy cabbage—or any green or purple cabbage—is fine in coleslaw but even better stewed.  Simmered in olive oil, honey and vinegar it takes on a delicate pickled flavor with fewer calories than dressed in creamy coleslaw.

 

Stewed Savoy Cabbage

1 head Savoy Cabbage (or any green or purple cabbage)

3 T olive oil

2 T honey

1/3 C red wine vinegar

1 C chicken broth

Salt and pepper to taste

Cut the cabbage into small chunks.  Heat the oil in a large sauté pan.  Add the cabbage and toss until it has wilted a little.  Add the honey vinegar, and broth.  Add salt and pepper to taste.  Cover, lower the temperature to simmer and cook 30 minutes or until tender.  Serve and enjoy hot as a side dish, or cold with an additional splash of red wine vinegar.

You can follow the same basic roasting procedure for any crucifer.  Cut the pieces roughly the same size for even roasting and browning.

Now, don’t you feel healthier already?  Enjoy!

©Pauline Boren 2010

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Wednesday
24Feb2010

A Peachy Dessert Idea

DateWednesday, February 24, 2010 at 04:00AM

 

Peach cobbler is one of my favorite desserts.  I also love peach pie, peach betty and peach chutney.  It’s pretty safe to say I love anything with peaches.

There are many peach dessert recipes out there, and you can find one or two in just about every cookbook, online or on food websites.  I’ve made several from various sources over the years, but none have turned out quite as well in such short time.

Fresh peaches are plentiful everywhere in the summer, but you don’t have to wait until summer to bake a delicious peach dessert.  Frozen they come pre-sliced, and when tucked under a crust you just can’t beat that sweet delicate flavor.

Yesterday I had a peachy idea.  After I planned and cooked a dinner for guests, I still needed a dessert.  I had spent a good part of the day on the entrée, and didn’t want to devote more time on yet another dish.  I remembered an extra pie crust and a bag of frozen peaches in my freezer.  I made something up and called it Peach Dessert.

I managed the baking time just right so as our guests arrived it came out of the oven, and its freshly-baked fragrance filled the house.  When dessert time rolled around, I served it in glass dishes, topped it with a little whipped cream, and it quickly disappeared—a couple of small seconds but no leftovers.

The basic recipe is very simple.  You can even substitute other fruits or a combination.  Apples, berries or pineapple chunks all hold up well baked under a crust.  Keep a few basic ingredients in your freezer and you can usually come up with something in short order.

Bake one tonight and surprise the dessert lovers in your family.  Then let me know how they enjoyed that first bite.

Peach Dessert

1 16oz package frozen peach slices (or 1lb. fresh)

1 pie crust recipe (or store-bought frozen) 

2 T flour

2 T granulated sugar (or Splenda)

2 T brown sugar

1/8 t salt

¼ t cinnamon

¼ t almond extract

2 T unsalted butter

1 T granulated sugar for sprinkling on top

Preheat oven to 400º

Lightly butter or spray an 8” or 9” glass baking dish.  In a small bowl combine the flour, sugars, extract and spices and blend well.

Pour the thawed peach slices into a bowl, sprinkle the flour mixture over the top, and toss well to coat the fruit.  Pour the peaches into the prepared pie dish and dot with the butter.

Gently unfold the pie crust over the top tucking the edges under.   Cut a few small slits on top to allow any steam to escape, and sprinkle the sugar over the top.

Place the dish on a metal baking sheet and bake on the middle shelf of your oven.  Bake 35 – 40 minutes, or until the crust is golden brown.  Serve warm or at room temperature—preferably with whipped cream or a scoop of ice cream.

Enjoy and have a sunny day!

©Pauline Boren 2010

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Thursday
18Feb2010

Another Side of Zucchini

DateThursday, February 18, 2010 at 04:00AM

 

I know zucchini isn’t many people’s favorite vegetable.  However, if you decide to switch over to a vegetarian menu for a little change, you might want to try some of this little-appreciated vegetable.  It’s also a fine way to broaden your culinary horizon.

We all know some kids who won’t eat certain foods because they’ve heard—either from their parents or friends—how icky they are.  However, once tasted in a whole new form, their opinions have changed.  This has happened with our own kids.

We have a friend who hates mushrooms for their mushy texture.  We were dining out one evening and he ordered a platter of mixed deep-fried appetizers.  Some were mushrooms, which he would never have touched.  However, since they were round, toasty and golden he dipped one in the sauce and tossed it into his mouth.  He loved it.  He was surprised when we told him those were mushrooms.

Remember, it’s all in the preparation and presentation.  When steamed and served plain, zucchini are good, but not that exciting.  However, baked, roasted or included in a potato, rice or other vegetable dish, they can take on a whole new personality.  I think that’s what happens here.

The zucchini I prepared today could be enjoyed as an appetizer, first course or just a snack.  With a few light toppings, it’s also a low-cal food to be sure.  The main trick here is not to overcook.

I used Parmesan cheese in today’s recipe, but a few shavings of grated Jarlsberg or mozzarella would also be delicious.  Please give this recipe a try.  I know that if you’re on the fence when it comes to zucchini, one bite may convert you.

Roasted Zucchini

3 fresh zucchini

3 T plain bread crumbs

¼ t salt

¼ t freshly ground pepper

¼ t Italian seasoning

¼ t seasoned salt

6 t tomato paste

3 T freshly grated Parmesan cheese

Preheat oven at 400º

Lightly oil, spray or line a metal baking pan with foil.

Slice zucchini in half down the middle and lay on the baking sheet cut-side up.  Towel dry the cut surface.

In a small bowl, combine the bread crumbs with the seasonings and set aside.    Spread one teaspoon of the tomato paste evenly over each half.  Next, sprinkle the crumb mixture over the tomato paste.  Lastly, sprinkle the cheese over the tops.

If you have an oil mister, gently spray each slice.  If not, drizzle a tiny bit of olive oil over each one.

Bake 20 minutes in the hot oven until slightly tender when checked with a sharp knife, and the cheese has melted.  Do not overcook. 

Remove from the pan and cool a little to handle.  Slice diagonally to plate.  Serve warm or at room temperature. 

If made ahead, cover with plastic wrap and re-heat a minute or two on low power in the microwave.

Enjoy!

©Pauline Boren 2010

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Wednesday
17Feb2010

Another Side of Zucchini

DateWednesday, February 17, 2010 at 12:06PM

 

I know zucchini isn’t many people’s favorite vegetable.  However, if you decide to switch over to a vegetarian menu for a little change, you might want to try some of this little-appreciated vegetable.  It’s also a fine way to broaden your culinary horizon.

We all know some kids who won’t eat certain foods because they’ve heard—either from their parents or friends—how icky they are.  However, once tasted in a whole new form, their opinions have changed.  This has happened with our own kids.

We have a friend who hates mushrooms for their mushy texture.  We were dining out one evening and he ordered a platter of mixed deep-fried appetizers.  Some were mushrooms, which he would never have touched.  However, since they were round, toasty and golden he dipped one in the sauce and tossed it into his mouth.  He loved it.  He was surprised when we told him those were mushrooms.

Remember, it’s all in the preparation and presentation.  When steamed and served plain, zucchini are good, but not that exciting.  However, baked, roasted or included in a potato, rice or other vegetable dish, they can take on a whole new personality.  I think that’s what happens here.

The zucchini I prepared today could be enjoyed as an appetizer, first course or just a snack.  With a few light toppings, it’s also a low-cal food to be sure.  The main trick here is not to overcook.

I used Parmesan cheese in today’s recipe, but a few shavings of grated Jarlsberg or mozzarella would also be delicious.  Please give this recipe a try.  I know that if you’re on the fence when it comes to zucchini, one bite may convert you.

Roasted Zucchini

3 fresh zucchini

3 T plain bread crumbs

¼ t salt

¼ t freshly ground pepper

¼ t Italian seasoning

¼ t seasoned salt

6 t tomato paste

3 T freshly grated Parmesan cheese

Preheat oven at 400º

Lightly oil, spray or line a metal baking pan with foil.

Slice zucchini in half down the middle and lay on the baking sheet cut-side up.  Towel dry the cut surface.

In a small bowl, combine the bread crumbs with the seasonings and set aside.    Spread one teaspoon of the tomato paste evenly over each half.  Next, sprinkle the crumb mixture over the tomato paste.  Lastly, sprinkle the cheese over the tops.

If you have an oil mister, gently spray each slice.  If not, drizzle a tiny bit of olive oil over each one.

Bake 20 minutes in the hot oven until slightly tender when checked with a sharp knife, and the cheese has melted.  Do not overcook. 

Remove from the pan and cool a little to handle.  Slice diagonally to plate.  Serve warm or at room temperature. 

If made ahead, cover with plastic wrap and re-heat a minute or two on low power in the microwave.

Enjoy!

©Pauline Boren 2010

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