Rigatoni with Eggplant Puree

We're back!  Our vacation was amazing.  We explored all over the Pacific Northwest then hung out at the beach in California for a few days.  We were out in the mountains and forests without cell service and it was the perfect excuse to check out from every day life for a little while.  There are lots of pictures up on my tumblr, strangeplaceforyoga, so go check them out!



Cooking on our trip was well... minimal.  We picked up food from a few farmer's markets and cooked it over an open fire in the woods.  Usually this resulted in charred burgers and more baked potatoes than we'd ever eat at home, but we found a few treats as well.  Corn over the open fire was charred and absolutely delicious! I didn't even miss the butter.  Still, I was happy to get back home and start cooking again.



The Monkey Scientist stayed out in California for a fellowship for a week after I left.  I have to admit - before he got back I was lazy.  But when he flew in the other night I put this meal together while his brother picked up him up at the airport.  It had just the amount of cutting necessary to relax me and remind me why I love cooking so much.  Plus, pasta = comfort food.  And pine nuts are my favorite.  I made a few pan-seared chicken breasts to throw on top because I knew he'd want some meat and they were an easy addition.  The dish is warm, cozy and comforting.  Despite the reliance on summer veggies, I'll definitely be bringing it back out this winter!



Rigatoni with Eggplant Puree
from smitten kitchen

Ingredients
1 small eggplant, cut into 1-inch cubes
1 pint cherry tomatoes, halved (I used the golden variety)
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
1 oz balsamic vinegar
1 tbsp freshly-squeezed lemon juice

Instructions
1. Preheat the oven to 400 degrees F.  Line a large baking sheet with foil.
2. Combine the cubed eggplant, tomatoes, garlic, olive oil, salt, pepper and red pepper flakes in a large bowl and toss to coat. Spread the mixture evenly on the foil-lined baking sheet.  Bake for 35 minutes or until the vegetables are tender and the eggplant is golden and beginning to brown on the edges.
3. Meanwhile, in a very small frying pan (I use one designed for 1 egg) add just the pine nuts.  Toast over medium heat, stirring nearly constantly, until they begin to brown.  Remove to a small plate or jar and set aside.
4. At the same time, bring a large pot of salted water to a boil.  Cook according to package instructions then drain, reserving at least 2 cups of the pasta water.
5. Combine 3 tbsp olive oil and the mint leaves in the bowl of your food processor.  Add the roasted vegetables, then puree.
6. Pour the pureed vegetables, Parmesan, balsamic vinegar, and lemon juice over the pasta.  The sauce will be thick, so add the reserved pasta water 1/2 cup at a time until it reaches your desired consistency.

Bacon Chicken Caesar Salad

Before my parents moved up to the lake, I used to spend my vacation time in New England on Cape Cod with my aunt, uncle and little cousins.  It's a shame that it's becoming harder and harder to squeeze in any time on the Cape now that I've moved further away and my job doesn't have the flexibility of my college internships.  I miss lobster rolls, my daily serving of incredible ice cream, and especially my Aunt's Chicken Caesar Salad (which she got from Jamie Oliver).  So with the first bit of what felt like summer last week, I was craving this salad for dinner.



Obviously I didn't quite think through the fact that having our oven on 400 for 2 hours on the first day when Chicago had temperatures over 80 was probably not the best idea I'd ever had.  But when I got home from yoga and this salad was done, I didn't even care that I was sweating bullets.  I was transplanted to a summer day on the Cape when I could still carry my littlest cousin to the beach and when she saw me her face lit up like I was Santa Claus.  Nowadays I just get pictures of her wearing high heels and makeup.  Sigh.



There are a couple of things to note about this salad.  The first is that this is not a "look I'm on a diet so I'm eating salad for dinner" salad.  You just let a loaf of bread soak up chicken fat and bacon grease for 2 hours and then ate it.  Don't kid yourself.  On a side note, these are literally the best croutons in the entire world.

If you do burn them a little bit because you turn the broiler on and then get distracted doing something important like studying for med school finals (I'm not saying that the Monkey Scientist burned all of the croutons while I was at yoga or anything like that), try to salvage them and just cut off the charred bits.  They'll be just fine as long as you didn't burn the whole thing!



The second is anchovies.  Yes, I know you're scared.  Yes, they smell like cat food (and look like it once you mash them up).  No, they aren't something I want on my pizza.  But this is Caesar salad folks. And without anchovies, it just isn't Caesar dressing.  I promise they won't taste like cat food once you drown them in olive oil, creme fraiche, and lemon juice.  Just trust me on this one, OK?  On the bright side, who knew that a can of anchovies cost barely more than a dollar? I don't even feel that bad that I threw the rest of the can away (because what the heck was I going to do with leftover anchovies).



Now when I say this is my favorite Caesar salad ever, I'm not joking.  The dressing is creamy and delicious. The croutons soak up all that fat, get crispy in the oven, and then when you put the dressing on them they soak it up and become chewable without destroying your teeth.  Again, best croutons in the world.  I enjoy the baked, dark meat chicken on this about 1000 times more than the rubbery slices of grilled chicken breast you get anywhere else.  Although my aunt actually uses bone-in, skin on chicken breasts and it works great, too.  And despite the fact that the roommate made a side of pasta, I stand by the fact that this salad is a solid meal.  Even the Monkey Scientist had it for his whole dinner.  It's worth every minute of sweltering over the oven.



Bacon Chicken Caesar Salad
slightly adapted from Jamie Oliver

Ingredients
4-6 chicken legs, skin on
1 round loaf sourdough bread (about 9 ounces), chopped into 1.5" cubes
6 slices bacon
3 tbsp olive oil
Sea salt and freshly ground black pepper
3 sprigs fresh rosemary, leaves picked and roughly chopped
1 large head romaine lettuce, chopped
dressing
1 clove peeled and smashed garlic
4 anchovy fillets in olive oil, drained
3 oz freshly grated Parmesan, plus a few shavings to serve
1 heaped tbsp creme fraiche
1 lemon, juiced (about 2 oz)
Extra-virgin olive oil (about 6 oz)

Instructions
1. Preheat the oven to 400 degrees F.
2. In a large glass baking dish, lay out the cubed bread, then bacon, then chicken legs.  Drizzle with about 3 tbsp (or more) olive oil and sprinkle with freshly ground sea salt, black pepper, and chopped rosemary.  Toss to coat evenly.
3. Bake at 400 degrees F for 25-35 minutes, or until the chicken can easily be peeled off the bone.  Remove the chicken, and toss the bacon and croutons.  Make sure to leave all the fat drippings from the chicken and bacon in there.  The croutons will soak that up and that's what makes them delicious!  Return to the oven and allow to bake until the croutons and bacon are crispy but not burnt, tossing every 5-10 minutes or as necessary.  If this isn't happening at 400 degrees F, turn the broiler on low, but watch carefully as the croutons could start to burn quickly!
4.  When the chicken has cooled slightly, use your hands or two forks to peel off the skin and discard, then peel the meat off the bones and shred.  Chop the crispy bacon into bite size pieces.
5.  Add the lettuce, chicken, croutons, and bacon to a large salad bowl.
6.  Assemble the dressing: Using a mortar and pestle (or in my case, a small bowl and the handle of a lemon reamer), smash the anchovies and garlic into a thick paste.  Whisk in the grated Parmesan, creme fraiche, juice of 1 lemon, and 3 times as much extra-virgin olive oil as lemon juice.
7.  Pour the dressing over the salad and toss to coat evenly.  Serve with a few Parmesan shavings on top.

Italian Wedding Soup

The cold has really started to set in here in Chicago!  I grew up in Boston and went to school in Michigan, so I'm no stranger to the cold, but somehow 3 winters in DC has made me a little unprepared for the cold.  I've been wearing what was my DC-winter coat for two weeks already! And it's only getting colder from here...  I can't complain too much though, it is October.  But seriously, when did that happen? Wasn't it August like, yesterday?

A quick note: I wrote this post about a week ago, when it was still 40 or 50 degrees outside.  Since then, we've had a couple of really gorgeous days (today it might even hit 80!) and I have been so appreciative.  But there is no denying that the cold weather is coming back and there will be much more soup to come!!



Anyways, there is one great thing about the colder weather.  It's soup season!!!  I have been on a bit of a mini meatball kick for a few weeks now.  It started when I had a sudden urge to make rigatoni with mini meatballs a few weeks ago (and yeah, that was amazing) and is continuing with this soup.  The only thing I don't like about mini meatballs is rolling all of them.  It takes forever and my hands get so dried out with meat.  If you have kids, this is where I recommend bringing them into the kitchen and putting them to work!! (Or sending them over to me, I'll put them to work! Just be sure to take them home with you after, please.)



I never used to be a huge kale fan, but I like it a lot in this soup!  If you buy it at Trader Joe's, it's already washed and perfectly cut for this soup. However, they give you more than you need in a bag, so use only like half a bag.  It wilts down, but not so much.  Just use your best judgement.



The first soup of the season was a tasty one!  The Monkey Scientist said, "That's a good soup!"  I liked that it had so many components - vegetables, pasta, and savory meatballs.  It is leaps and bounds above the canned Italian wedding soup, which in my opinion isn't even worth eating.  If you like this soup, be sure to check out my Mini Chicken Meatball soup.  It's similar and delicious in it's own way!

Italian Wedding Soup

adapted from Tracey's Culinary Adventures

Ingredients

12 c low-sodium chicken broth (I made my own!)
4 carrots, cut into 1/2-inch dice
1 tbsp (about 3 cloves) minced garlic, divided
1 bunch (half TJ's bag) kale, stems removed, leaves cut into thin strips
1/2 c grated Parmigiano-Reggiano cheese, plus more for serving
2 eggs, lightly beaten
1/2 c Panko bread crumbs
1/2 tsp salt
1/2 tsp pepper
1/4 tsp crushed red pepper flakes
5-6 dashes worcestershire sauce
1 lb ground turkey
2 tbsp olive oil
1 1/2 c ditalini pasta (or other small shape)

Instructions

1. Preheat the oven to 350F and line 2 large baking sheets with foil. Brush with olive oil.
2. In a large Dutch oven, combine chicken broth, carrots, garlic, and kale. Cover and bring to a boil over medium-high heat, then lower and simmer 30-40 minutes until the carrots are tender.
3. Combine the cheese, eggs, bread crumbs, salt, pepper, red pepper flakes, and worcestershire in a medium bowl.  Add meat and combine with your hands but don't overmix.  Roll into 1" balls and line along the cooking sheet.  Drizzle over the top of the meatballs with olive oil.  Bake 15-20 minutes, or until cooked through.
4. When the carrots are tender and the meatballs are still cooking, add the pasta to the Dutch oven and cook 10 minutes (or according to package instructions).  Turn off the heat and, once cooked, add the meatballs to the soup.
5.  Serve immediately, topped with extra Parmigiano-Reggiano.

Pecan Crusted Tilapia and Spicy Tomato Basil Quinoa (I'm back!)

Omigoodness. I am so sorry. I have neglected you for an ENTIRE MONTH. I'm a horrible blogger, but I had some good excuses! I moved! (Did you noticed the header?) The Monkey Scientist persuaded me to move to his hometown of Chicago and so far I am loving every minute of it. However, the move also consisted of 3 weeks without internet, which seriously hindered my ability to blog.  Not to mention the 2 weeks living with the Monkey Scientist's parents, during which I was completely spoiled and only had to cook once or twice. But I'm back now. I'm really going to work on getting back to thrice-a-week blogging, but please bear with me while I get back into the swing of things.



One of my favorite things about moving to Chicago is that I'm close to my baby brother, who is in school at Northwestern.  We haven't lived in the same city for more than a couple of weeks since the summer after my Freshman year of college, and despite our sibling bickering, I love having him around.  And I'm pretty sure he loves having me here - if only because I am willing cook for him.  I gave him a few options to pick from for dinner this week and he chose this pecan-crusted tilapia (the original recipe was catfish but we New Englanders do not eat catfish) and tomato basil quinoa.  A mighty fine choice if I say so myself.

I wanted to spice up the quinoa but accidentally removed the cap from my spice jar instead of opening the shaker and didn't notice before I literally dumped a handful of red pepper flakes into the rice cooker. Oops. I was able to remove a few of them, but we definitely ate spicy quinoa.  The Monkey Scientist would have loved it, but he was out with his own brother at the Bears game.



This dinner was so good, it gave me the kick I needed to get back into blogging. It was super healthy (barely any oil or butter in the whole dish and just a little fat from the nuts) and loaded with flavor.  The quinoa is spicy, nutty, and filled with summery tomato-basil flavor.  I'd love to chop some little balls of mozzarella and spread them throughout next time. The fish was perfectly flaky, nutty, and a little lemon juice complemented it well. I think this meal was a major step up from the frozen pizza baby bro was going to make otherwise.  Plus, it was pretty easy to make. I think baby bro will be coming by more often after this meal!



Pecan-Crusted Tilapia
adapted from Eat, Live, Run

Ingredients
6 fillets tilapia (or any flaky, white fish)
1 cup finely ground pecans (I bought them pre-crushed but you could crush them yourself or put them in the food processor)
3/4 cup Panko breadcrumbs
1/2 tsp garlic powder
1 tsp dry mustard
1/2 tsp black pepper
1 tsp cayenne pepper
1 tsp salt
1/2-1 cup buttermilk
Lemon wedges, for serving

Instructions
1. Preheat the oven to 375 degrees.
2. In a shallow dish or pie plate, mix together the finely ground pecans, breadcrumbs, garlic powder, dry mustard, pepper, cayenne and salt.
3. Place the tilapia fillets in another shallow dish. Pour buttermilk over the fish fillets. Dip each buttermilk-soaked piece of fish into the nut mixture, dredging completely. Place crusted fish on a parchment paper or silpat-lined sheet tray.
4. Bake fish for 20 minutes. When done, fish should be white and flake easily. Crust should be golden. Serve immediately with lemon wedges.


Spicy Tomato Basil Quinoa
adapted from Pink Parsley

Ingredients
2 tsp olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 tsp ground sea salt
1 tsp freshly ground black pepper
1 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
8 oz. can tomato sauce
1 cup water
1 cup quinoa, rinsed and drained (I used white)
2/3 cup shredded Parmesan cheese
1-2 tomatoes, cored, seeded, and diced
2 Tbs chopped fresh basil

Instructions
1. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes.
2. Add the garlic and cook, stirring constantly, until fragrant, about one minute. Season with salt and pepper.
3. Add the onion/garlic mixture, tomato sauce, water, quinoa, salt, pepper, red pepper flakes, and cayenne to a rice cooker and cook completely. The quinoa will be tender, chewy, and there will be white, spiral-like threads around each grain. (If you don't have a rice cooker, head back to Pink Parsley for instructions on how to do this on the stove or follow your package instructions.)
3. Move from the rice cooker to a serving bowl and stir in the Parmesan cheese, tomatoes, and basil, and season with additional salt and pepper if necessary.

Spaghetti & Meatballs

If I've learned anything by reading cooking blogs, it's if you're going to make something with meat, that's pretty traditional, and you're not trying to skim on calories/fat, go to Ree Drummond.  Her short ribs, for example, are out of this world.  I'm pretty sure my mom and all her friends still make them at least once a month since I showed them this recipe year or two ago.



And let me tell you, Ree's meatballs are no exception.  Ever since I made this recipe back in early 2010, I won't make any other.  It's absolutely perfect and incredibly easy - what else can you really ask for?!  I especially love that you can really use any type of ground meat that you want, because I usually use what's on sale.



Now, I have to admit, these aren't nearly as good at the meatballs at 2Amy's, which are hands down one of those best things I've ever eaten.  I don't think the Monkey Scientist will ever forget the day we discovered them.  Or better yet my face when I first ate them.  I was starving one day, and we went to 2Amy's for a late lunch, when I saw the waitress bring over a steaming cast iron dish of sauce to the table next to us.



I didn't even know what was in it, but I grabbed the waitress and insisted she bring us one.  Then, I saw someone at the next table dig in.  I was mesmerized. I could see the Monkey Scientist realized I wasn't exactly with him anymore.  All I uttered was, "oh my, she just pulled a little meatball out of that...." And then it came to our table, and it was the porky-est, most delicious meatball I had ever had in my life.  I swear, I discovered the reason why that one group of people never actually leaves DC.  They don't want to move too far from these meatballs.  Plus, the rustic bread they serve it with is perfect to sop up the extra sauce.  For my New England friends, all I can compare it to is the artichoke appetizer at Artichokes in Wakefield, MA (formerly in Malden Center).  It's like digging through a puddle of warm, amazing sauce, only to find nuggets of pure food-gold.



I don't even try to make meatballs like that.  Still it got me on a kick of really wanting to make meatballs for the first time in a long while.  Aren't you craving meatballs after thinking about 2Amy's?  I decided to stick with the more traditional, matzo ball-sized meatballs on top of spaghetti. (Only a true Jewish food-lover would refer to a meatball as matzo ball-sized instead of the reverse haha)  I thought that would be easier to accomplish than the 2Amy's version.



So, while it won't exactly hit your 2Amy's craving, this meatball recipe will definitely do you some good.  It isn't quite as porky as 2Amy's, and it doesn't have quite the same texture, but they are really tasty.  Plus, here's my little trick: I buy a loaf of French bread and cut it in half.  I make garlic bread with one half (softened butter, garlic salt, rub in a garlic clove, bake it) to serve with dinner and then I use the other half for meatball subs with the leftovers the next day!  A perfect 2-for-1 meal!



Spaghetti and Meatballs
adapted slightly from The Pioneer Woman

Ingredients:
Meatballs:
3/4 pounds ground veal
3/4 pounds ground pork
3 cloves garlic, minced
3/4 cups Panko bread crumbs
2 eggs
3/4 cups grated parmesan
1/4 teaspoon salt
freshly ground pepper
splash of milk
1/2 cup olive oil
Sauce:
1 whole yellow onion, diced
3 cloves garlic, minced
1 28-ounce can whole tomatoes
1 28-ounce can crushed tomatoes
1/2 cup white or red wine (optional)
1/4 teaspoon salt
2 tsp crushed red pepper flakes
1 teaspoon sugar
freshly ground pepper
2 pounds spaghetti, cooked to al dente

Instructions:
1. To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
2. To brown the meatballs, heat olive oil in a dutch oven over medium-high heat. Add meatballs 8 at a time, turning to brown. Make sure each meatball is really brown on each side - you shouldn't really be able to see any pink, even though they'll be pink on the insides still. Remove and drain on a paper towel after each batch. Set meatballs aside.
3. In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and crushed red pepper. Stir to combine and cook over medium heat for 20 minutes.
4. Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
5. Serve over cooked spaghetti. Sprinkle with extra Parmesan.