sauce & cheese with your bow ties

I was in the mood for a quick pasta dinner and all I had in my pantry was a package of bow ties, likely an impulse buy. For pasta staples I tend to stick with the basics, a linguine or similar strand, a tube such as rigatoni, a lasagna type, and a smaller shape such as acini.

I started the whole project late; it was closing in on dinnertime, so it needed to be straight forward.  I envisioned a fast tomato sauce, the pasta, a little kale for roughage, and fill in with mozzarella and Parmesan.

Actually, this evolved into a one-pot meal in a hurry and turned out to be an incredibly nice surprise.

I started by making a marinara sauce of sorts. Once it was underway, I added chopped kale.  Then, I decided to throw in the dried bow ties plus a little extra water to extend the sauce. Why not cook it all together? I ventured.

one-pot bow ties

In the time it took to simmer the sauce a few minutes the pasta was al dente and had absorbed much of the excess liquid. I poured it all into a quiche dish, tucked mozzarella pieces into the crevices of the bowties, sprinkled on a little Parmesan, and baked it long enough to melt the cheese, make a salad, and clean up.

The surprise was that the bow ties expanded but retained their mouth-sized shape and held together. Their curly edges and flat surfaces were ooooozing with sauce and cheese.  Oh, my.  If you are a sauce (and cheese) lover, this is the way get it!

One-Pot Bow Ties & Kale in Marinara Sauce

Ingredients
2-3 tbsp olive oil
½ onion, cut into strips
1 cubanelle or other mild-medium hot pepper, seed and cut into strips
1 clove garlic, mash & mince
½ tsp dried oregano or basil
1 tsp fresh rosemary
16 oz can crushed tomatoes
8 oz can tomato sauce
½ tsp salt, pinch crushed red pepper
3-4 leaves kale, cut away center rib, chop  bite-sized
1 cup water, approx.
8 oz pasta bow ties
4 oz mozzarella cheese, cut into 1”x ¾”x ½” thick strips
½ cup grated Parmesan cheese.

Directions

  1. In a sauce pot, heat olive oil over medium heat; add onion to soften. Stir in the green pepper, cook for 1-2 minutes, then add the garlic. Add herbs, cook 2-3 minutes. Stir in the tomato products, salt and pepper, and simmer 5 minutes.
  2.  Stir in the cut up kale, 1 cup water, and cook to wilt, about 3 minutes.  Add the pasta and cook until al dente, 10 to 12 minutes. Pour the pasta into an oiled wide quiche dish.To finish, tuck mozzarella into the pasta. Sprinkle with Parmesan cheese.
  3. Cover with foil and bake at 350-375°F for 20 minutes, remove foil for the last 10 minutes, until bubbly and cheese is melted.
    Serves 3 or more

       Note To add ½ lb ground sausage or beef, brown it first; drain and proceed.

Slow Cooker Strategies for the Impatient

Slow cookers have had a resurgence in popularity, thanks to the slow food movement and technology.  Once referred to as a crock pot, the new breed can have all manner of shapes from oval, oblong, and round, and a variety of settings from browning to completely programmable.

In my current small space living, I was attracted by its size and the minimal power it demands. My 2-quart cooker uses a maximum of 95 watts—a light bulb can draw more than that!  In this small size, I can plan on 3 to 5 servings, depending on the menu.

Many drop a concoction of odds and ends into their slow cooker, set it on low, and 8 to 10 hours later dinner is served. Give me time, I haven’t reached the dump mode yet.

Admittedly, I’m impatient, and watching the slow cooker perform is up there with watching grass grow.  Nothing seems to be happening—especially if you keep lifting the lid.  Some warn that every time the lid is removed you lose 20 minutes of cooking time. Yes, I have learned that this can set you into a deficit mode where nothing is happening at all.

If I’m home for an afternoon, I love firing up the slow cooker mid-day and let homey aromas waft about as dinner simmers away ‘unattended’. I theorize, I’m up for just about anything that will cook on high in 4 hours or so.  Even tough country pork spare ribs become fork tender in that amount of time!

To make that happen requires a little advance planning. Avoid placing ingredients in the pot that are extremely cold or frozen. Bring them to room temperature in advance.  If working with extremely perishable items like meats, remove from fridge 20-30 minutes ahead.

Begin by preheating the slow cooker while prepping ingredients.  Lead off with items that take the longest to cook and add as they are prepared.  Pre-heat liquids before adding to pot. I keep a microwave-safe measuring container on hand for a quick reheat in the microwave.

One afternoon recently this warming Navy Beans and Kale Soup simmered away on my counter.navy-bean-kale-soupIt is nearly a no-brainer, but not quite in the ready-set-dump genre.  A couple slices of chopped bacon were added to the pot first, just enough flavor to get things going.  Once the bacon softened, the onion, garlic, and fresh dried herbs were ready for the pot. By the time they were aromatic the carrot and green pepper were prepped and dropped in. Then, the rinsed, soaked beans and about 2 cups heated chicken stock were added. This was left to simmer away undisturbed for about 3 hours (except for a quick peek/stir once an hour). Depending on the pot, more hot liquid may be necessary.

About 45 to 60 minutes before serving the cut up kale was added. Thirty minutes ahead the sausage or any pre-cooked meat items was stirred in.  Shredded Parmesan makes a terrific topping.

Navy Beans and Kale Soup, Slow Cooked

Ingredients
2 slices bacon, chop
½ small onion, chop
1 clove garlic, mince
½ teaspoon dried herbs each or your choice: rosemary, thyme, savory
1 bay leaf
1 dried hot red chile pepper, seed and crush
1 small carrot, chop
1 small pasilla, poblano or other pepper, seed, chop
1 cup navy beans, soaked overnight, rinse and drain
2 cups simmering chicken stock or chicken bouillon plus water, more as needed
salt and pepper to taste
½ bunch kale, stem and chop
2 pre-cooked andouille franks, cut into chunks
½ cup shredded Parmesan cheese, for topping if desired

Directions

  1. Heat slow cooker to high, adding ingredients as they are cut up.
  2. Add the beans, pour in the boiling stock or bouillon and simmer about 3 hours; half way add salt and pepper.
  3. About 45 to 60 minutes before serving stir in the kale. Thirty minutes out add the andouille, simmer and adjust seasoning. Serve with Parmesan cheese if desired. Yield: about 4 servings.

 

The Perfect Storm: Kale Straight-up

This is hardly breaking news, but it’s new to me so I’m sharing my latest kale epiphany.  It is not about a kale smoothie either.

I must be the last person on the planet to try my hand at baking kale into crisps or chips.  There is so much hype about it on the internet that a quick Google search came up with well over four million results.   I have not completely resisted the idea either; I write frequently on kale.  But once it is in the kitchen I usually have a plan for it.  I simply have not collectively had:  1) the time, 2) the kale, and 3) the inclination to make it happen.

Fresh KaleLast night I experienced the perfect storm:  all three conditions were present, and now I understand what all the talk is about.  I discovered that Kale Crisps are so easy to make they hardly require a recipe, and that  something baffling happens to kale in only 20 minutes.

During this process a transformation occurs and the sometimes-tough-kale under goes a complete metamorphosis.  Like a newly minted dollar bill, boring kale becomes  deep green, crisp, and light as a feather.

So irresistible, these crisps nearly melt in your mouth.  You cannot eat just one, and why should you?

Kale Crisps 2

For those who balk at eating their greens, this gives new meaning and hope to the idea of Green Salad.

Your Basic Baked Kale Crisps

Ingredients

  • 1 bunch kale
  • 1 to 2 Tbsp olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare the kale: clean it well; pat it dry, or use a salad spinner.  Cut away the center ribs, tear or cut the leaves into bite sized portions; they will shrink a bit.
  3. In a large bowl, toss the pieces lightly with olive oil and a dusting of salt.  Spread them out onto 2 large baking sheets.  Sprinkle the tops with sea salt and pepper of choice (red, freshly ground, etc.).
  4. Bake for about 10 minutes and rotate the sheets.  Cook 10 to 15 minutes longer, until crisp and a shiny bright green (not brown).  Cool briefly and serve.