Conservative Cook

Pasta Swims with the Fishes

2010-03-09T12:00:26Z

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

Let’s Enjoy Some Crucifers

2010-03-02T12:00:21Z

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

A Peachy Dessert Idea

2010-02-24T12:00:54Z

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

Another Side of Zucchini

2010-02-18T12:00:16Z

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

Another Side of Zucchini

2010-02-17T20:06:24Z

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.

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.

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

A Delicious Appetizer

2010-02-09T12:00:19Z

If you’re throwing a big party, or maybe just having a few friends over for cocktails, you’ll definitely want to make one of these appetizers. It’s quite impressive for the little work involved. I made one over the weekend and our guests all loved it. One dough recipe can cover a large baking sheet. There were six of us at our little gathering and we even had a couple of slices left over. The four main ingredients all come together nicely, and it’s just enough to enjoy with a glass of wine or cocktail. It is quite filling and you won’t have to make anything else to serve.

I call it a tart, but it actually looks a lot like a pizza. You can serve it both hot from the oven, or make it ahead and enjoy it at room temperature. Any leftover slices can be warmed up in the microwave the next day. You can also vary the nuts or cheese; however, the caramelized onions are essential for the flavor.

A thin crust serves as the base. The onions sautéed in the balsamic vinegar account for the sweetness, while the Brie melts beautifully for a creamy texture. If you want the crust very crispy, bake it alone for about 5 or 7 minutes before you add the toppings. It also looks pretty on a wooden cutting board or platter if you toss a few red grapes and a couple sprigs of rosemary around for garnish.

If you don’t want to make the crust from scratch, and you also don’t have ready access to a pizza shop to buy a ball of fresh dough, I suppose you could cheat and use a prepared packaged pizza crust from your grocer’s refrigerator case. That too would work if you are pressed for time.

I used a 13 x 9 baking sheet; however, the size of the baking sheet isn’t really very important. Make it any shape you like. Perfect edges aren’t essential and the more rustic the better. I think it adds a homemade appearance, and my feeling is that if you’re going to create a wonderful appetizer from scratch, you want it to look like you made it yourself. You don’t need perfect edges like something purchased.

Here’s how easy it is to put this tart together.

Caramelized Onion and Brie Tart

1 recipe pizza dough

1 large white onion, finely sliced

2 T olive oil

2 T balsamic vinegar

1 8oz package Brie cheese

½ C sliced almonds

Heat the oil in a large skillet. Add the sliced onion and sauté until translucent. Add the balsamic vinegar, lower the heat and slowly cook until the onions are caramelized and thoroughly cooked.

On a large rectangular baking sheet (12 or 13” x 9 or 10”) gently roll out the dough and spread it out. Place the onions evenly over the dough. Cut the Brie into small chunks and distribute it over the dough. Sprinkle the almonds across the top.

Bake in a preheated 425º oven 10 to 12 minutes—depending on your oven—until the crust is golden and all the cheese has melted.

Remove from oven, cool slightly and cut into 2” squares and serve hot or warm. Open the wine or mix the cocktails and you’re ready to entertain.

Enjoy!

©Pauline Boren 2010

A Bit of Lemon for Your Toast

2010-02-02T12:00:08Z

How about making your own fruit spread to enjoy with your morning toast? Even if you only have a scoop of cottage cheese or a tub of plain yogurt to begin your day, a couple of tablespoons of my lemony marmalade will really jazz up the flavor. You’ll also get a bonus of some Vitamin C.

If you aren’t familiar with Meyer lemons, they are a cross between oranges and lemons. They are about the size of a smaller lemon and the skin is a bright golden yellow. The fruit is so mild and attractive that even the birds find it delicious.

We have a small Meyer lemon tree in our back yard and each year it rewards us with a bountiful crop. Besides sharing the fruit with friends, neighbors and some birds, we’ve used the lemons in many recipes. Since they are naturally quite sweet—and require little sugar—I thought they might work well in a marmalade or fruit spread.

I call my spread marmalade because it has tiny chunks of lemon just like the marmalade in stores. It's not as sweet as a prepared marmalade or jam. Because I used Splenda it also has fewer calories and carbohydrates. You can substitute another sweetener or even sugar if you prefer.

I didn't follow a formal recipe. I got out my large stew pot, began washing and cutting up the fruit, adding some Spenda and spice, and tasting as it cooked. I wrote down the proportions as I went along, and my final recipe is below. You can vary the sweetener or spice to suit your own taste. In fact, a little cinnamon might also be nice. I was happy with my results using the coriander, and plan to make more before our crop is finished.

Meyer Lemon Marmalade

6 Meyer lemons

1-1/3 C Splenda

1 C water

1/2 t coriander powder

1/4 t salt

Wash and dry the lemons. Cut the whole fruit into small chunks and remove any seeds.

In a large saucepan with lid, add the lemon chunks, Splenda, water, coriander and salt. Bring to boil. Cover and simmer for about two hours. Remove the lid and continue simmering for another 30 minutes until some of the liquid has reduced.

Cool and spoon the marmalade into 10-oz jam jars with lids and refrigerate. It freezes well too.

After the marmalade has cooled, and while still in the pan,you can use an immersion hand blender for a smooth sauce for ice cream, pudding or pound cake.

Enjoy!

©Pauline Boren 2010

A Fine Chinese Idea

2010-01-26T12:00:20Z

Salads can generally be defined as a combination of raw vegetables. However, we know that salads can contain many more ingredients than just vegetables. As we learned on a recent trip to China, the Chinese are particularly creative in preparing delicious salads with unusual spices and flavors.

One of my favorites is this Chinese Bean and Noodle Salad. I named it in memory of a wonderful mixture of vegetables and flavors we had in Shanghai. After I took the first bite, I searched for my notepad to jot down the vegetable ingredients, and the various seeds or spices I thought might have gone into the tangy dressing. There was definitely fresh ginger and lots of cilantro—two of my favorite ingredients.

After we got home, I tried to make a salad like it—or at least something similar. And now let me brag a little. My first attempt was perfect and tasted exactly as we had remembered it. I’m letting you in on my recipe, and hope you enjoy it as much as we did.

Chinese Bean and Noodle Salad

1 15.5 oz. can cannellini beans, drained

1 5oz. can sliced water chestnuts, drained

4 green onions, sliced diagonally

2 stalks celery, sliced diagonally

2 carrots, sliced diagonally

1 red pepper, thinly sliced

½ C Chinese noodles, broken

(Or ½ C thin egg noodles, broken)

½ C fresh cilantro, roughly chopped

(Extra cilantro sprigs for garnish.)

Dressing

2 t fresh ginger, finely minced

¼ C canola oil

¼ C seasoned rice vinegar

2 T sesame oil

2 T granulated sugar

½ t poppy seeds

1 tsp salt

¼ t pepper, freshly ground

Combine above dressing ingredients in glass jar and shake well. Set aside. In a large salad bowl, combine the salad ingredients except for the noodles.

In large saucepan, bring about 6 cups of water to a boil. Drop in the noodles and bring the water back to a boil. Cook 2 minutes or until tender and drain.

Add the noodles to the salad ingredients. Pour the dressing over the top and toss well to combine. Chill before serving. Top with a sprig of cilantro.

This salad is great either as a low-cal entrée, or side salad with a bowl of soup or sandwich. You can increase the noodles for a more full-bodied entrée serving. I always mix up a double recipe of the dressing for later use. It keeps well in the refrigerator, and works well on just about any salad.

Enjoy!

Another Soup Favorite

2010-01-19T12:00:31Z

If you baked a ham during the holidays and saved the bone in your freezer, now is the time to take it out and make some soup. Split pea is our soup today. This rich and creamy soup will warm your heart and soul, and after a bowl you won’t have to worry about getting a chill outside.

You’ll just need a few ingredients: a ham bone, dried peas and a couple of vegetables. And if you don’t have a ham bone, you can use a couple of ham hocks. You can find these in your grocer’s meat section. Ask your butcher if you can’t find any already packaged.

While you’re shopping, why not also pick up a package of buttermilk biscuits to bake while your soup is cooking?

I saved a small chunk of the ham out to chop into small cubes as a garnish for each bowl. This recipe makes a large quantity, and you can freeze individual portions for future lunches or dinners.

Split Pea Soup with Ham

1 ham bone (or 2 ham hocks)

2 C dried split peas

1 large onion, chopped

1 large carrot, chopped

1 celery stalk, chopped

2 garlic cloves, minced

6 C water

2 C chicken stock

¼ t salt

¼ t celery salt

1/8 t freshly ground black pepper

If your ham bone has lots of meat left on it, increase the water to 8 cups and forget about the chicken stock.

Sort the peas and check for any small rocks or pebbles. Put the peas in a large colander and rinse under cold running water.

In a large soup pan with a lid, combine all the ingredients. Bring the pot to a full boil. Lower the temperature to a simmer, cover and cook 90 minutes until all the vegetables are very tender. Taste and adjust the salt.

Remove the ham bone and scrape all the meat bits back into the pot. To smooth out the consistency, use an immersion hand blender until it’s the thickness you prefer.

The soup is ready and you can ladle it up, and don’t forget to serve those hot biscuits.

Enjoy!

Another Hot One for a Cold Day

2010-01-12T12:00:30Z

Well, here I am talking about soup again. I guess that’s probably because I love soup—and most any kind. Especially in the winter, it just can’t be beat as a snack or meal. A fast mug on the run, a small bowl for lunch with a little salad or sandwich, or a large bowl with a hot roll or some French crusty bread for a whole dinner meal. It’s one of the most versatile foods you can prepare at home and enjoy for little money and effort.

In the fall and winter, most restaurants offer several choices of soup. Even some fast food joints carry one or two kinds of prepared soups—usually from one of those large restaurant-size cans. And even in some of the finer establishments, the soups offered aren’t always as tasty as something you can make at home with your own fresh ingredients.

Once you learn a few basic soup techniques, you can master the art and will never buy canned soup again. I suppose in an emergency if you’re home sick with a cold or flu, the old standard canned chicken noodle or tomato will do—but only if you’re sick. Once you’ve mastered the art, you’ll become a soup snob for the stuff that’s not homemade with love.

Today I’m going to make a real short, quick, and easy soup for you. Jot a few ingredients down for your next grocery list and you’ll be ready to cook.

And if you only cook for yourself, make some extra and freeze it for another day. Let your creative kitchen imagination go wild while enjoying some good nourishing food with no chemicals, additives or extra thickeners and fillers.

Tortellini Soup

1 9oz package fresh tortellini pasta*

1 large onion, sliced

1 stalk celery, chopped small

1 T extra virgin olive oil

2 T unsalted butter

1 14oz can tomatoes with liquid (whole, diced or chopped)

2 14oz cans chicken stock

1 C water

¼ t celery flakes

¼ t celery seed

1 shake red pepper flakes

Salt and pepper to taste

*(I always choose Buitoni brand fresh pasta when I don’t make my own. Here I used Buitoni’s Three Cheese Tortellini—Ricotta, Romano and Parmesan Cheeses.)

Use your favorite large soup pot with a lid. Heat the olive oil and butter. Add the onion and sauté it until it sizzles and is translucent and golden.

Add the celery, tomatoes, water, chicken stock and seasonings. Bring the pot to a boil. Add the tortellini. Return the pot to a boil and simmer for 15 – 20 minutes, or until the tortellini are fork tender.

Your soup is ready to ladle and serve. Now you can heat up your roll or whatever you choose to serve along with it. I made it for lunch and had it with saltine crackers.

Enjoy!