Spinach and Pesto Pasta Bake

Sorry I don't update that often. I'm kind of hoping to make some progress on this PhD so this semester has largely seen me staying at the library until it gets really dark outside, then coming home to desperate crock-pot experiments based wishful thinking and miscellaneous pantry items. I don't deem it appropriate nor healthy to post those because then one of you poor souls might actually try to recreate it and hold me responsible.

This one is good though. I can vouch for it -- recommend it, even. It's pretty quick to make (good if you are in the throes of PhD studies), and it has spinach in it, which not only is tasty but also makes you strong. Also cheese!

(Serves 2 hungry people or 4 not very hungry people. I guess it would serve three medium-hungry people)

3 cups dry small pasta, like macaroni
1/4 c heavy cream
2 tbs flour
2 tbs basil pesto
1 garlic clove, minced
1 cup grated sharp cheese
1 medium onion in thin slices
2 cups fresh spinach, roughly chopped
2 tbs butter
1/4-1/2 c milk

1. In a cast-iron pan on medium, melt 1 tbs of the butter and saute the onions and garlic until the onions are translucent. Meanwhile, cook your pasta.

2. Turn the heat to low and add the flour to the pan and cook for a minute, then add the cream and the pesto. Stir until combined and cook for 5 minutes, until thickened.

3. Add the spinach and 1/4 c milk and cook until the spinach is wilted and everything looks nice and saucy. Season with salt and pepper.

4. Put the other tbs of butter in a small casserole dish and pour the cooked, drained pasta into it to melt the butter and coat the pasta. This not only greases the casserole, but also keeps the pasta from clumping. Then add the pasta to the pan with the spinach mixture and stir to combine. At this point, if the sauce is too thick, add the rest of the milk and adjust the salt if you need to.

5. Pour the whole shebang back into the casserole dish and top with the grated cheese. Bake in a preheated oven (375 should do it) for 10 minutes, then broil for 2 or 3 more minutes, until the cheesey top is just starting to brown. Do let it cool a bit before digging in.

Italian Wedding Soup

You may have noticed that things are getting a little cozier around here - soups, pies, breads - they're going to get cozier, too! Winter is a-comin'! That's where this hearty meatball soup comes in. Usually, Italian wedding soup is made with small pasta, but I decided to use barley instead. It's a bit heartier than pasta and it's what I had on hand! It turned out really nicely - barley added a great texture to the soup.



You need:

1 tbs olive oil
1 medium onion, finely diced
1 stalk of celery, finely diced
1 carrot, finely diced
2/3 c pot barley
8 c chicken stock
3 c fresh baby spinach, roughly chopped
20 home-made or store bought chicken or turkey meatballs

1. First, saute your onion, celery, and carrot in the olive oil. When the onions are translucent, add the stock and the barley and bring to a boil. Leave it at a vigorous simmer for 30 minutes or so - until the barley is cooked.

2. Add the meatballs and the spinach and boil until the meatballs are cooked (if you used fresh/raw) and the spinach is wilted.

Serve with yummy 60-minute dinner rolls: YES they only take 60 minutes!! AND they are fluffy and delicious! It's like magic. :)


I opted for a half recipe so what you see here makes 12 rolls, not 24 as in the original recipe. I'm sure this will work without a kitchenaid, but it's what I have!

You need:

1/4 c. milk
2 tbs sugar
1 tsp salt
1.5 tbs butter
3 1/3 tsp yeast
3/4 c lukewarm water
3 c flour

1. Melt the butter, milk, sugar, and salt in the microwave. Stir to make sure they are all dissolved.

2. In the bowl of your mixer, dissolve the yeast in the warm water. Then add the milk mixture to it and stir.

3. Add the flour a bit at a time, mixing all the while, until all the flour is added. Knead until you get a sticky but cohesive dough ball.

4. Let the dough rise for 15 minutes in an oiled covered bowl.

5. Shape the rolls into 12 portions and place in an oiled baking pan - 9 X 13 worked for me but muffin tins do the trick too. Let rise another 15 minutes.

6. Bake in a preheated oven at 425ºF for 12 minutes. The rolls should be deliciously golden at this point.

Paprika-Braised Chicken with Chickpea Puree and Crispy Shallots

Once again, Serious Eats saves the day.


This dish is very inexpensive to prepare and uses pantry staples to create something innovative and impressive. We were having company when we decided to make this, and it was a good choice, being economical enough to serve to a crowd, but at the same time not seeming like it.


For four eaters, you need (adapted from above link):

For the chicken
8 skin-on chicken pieces (thighs and drumsticks work best)
seasoned flour for dredging
4 tablespoons vegetable oil
4 oz salt pork, rind removed and finely diced (or pancetta!)
2 medium carrots, finely diced
2 medium onions, finely chopped
about 3.5 c. chicken stock (or two cans)
1 teaspoon paprika, preferably smoked
1 10oz package of frozen chopped spinach, thawed
4 tablespoons corn starch, dissolved in 1 tablespoon water
Salt and freshly ground black pepper

For the crispy shallots
2 large shallots, thinly sliced
Vegetable oil for deep-frying

For the puree
4 c cooked chickpeas (make your own! it's easy!)
1/2 cup water (I used chicken stock for extra yum)
2 tablespoon extra virgin olive oil
1 teaspoon ground cumin
Salt and freshly ground black pepper

What to do (again, adapted from the above link):

1. Place the chickpeas, water, olive oil and ground cumin in a food processor or blender. Blend until texture is creamy and uniform, adding more water if necessary, 1 tablespoon at a time.

2. Place the shallots in a small saucepan and cover with vegetable oil. On low heat, bring oil to a simmer. Maintain a low, steady heat until shallots are golden brown, then remove with a slotted spoon and transfer to paper towels to drain.

3. Pat chicken dry and dredge in seasoned flour, dusting off excess. Heat vegetable oil in a large, heavy saucepan over moderate heat, until hot but not smoking. Place chicken pieces skin-side down in hot oil and sear 6-8 minutes, transferring to a plate once skin is golden brown.

4. Discard left-over oil and reduce heat to low. In the same saucepan, cook salt pork until crispy, about 4 minutes. Add carrots and onions, stirring to coat in rendered pork fat, and cook until onion is translucent.

5. Add chicken broth and paprika and deglaze pan by boiling and scraping up any brown bits, 1 minute. Return chicken to pan, skin-side up, along with any juices that have accumulated on plate. Cover, reduce heat and simmer for 20-25 minutes, until chicken is cooked through.

6. Add chopped spinach and simmer, uncovered, for 5 minutes. Pour in cornstarch-water mixture, stirring to distribute, and cook until sauce is thickened, about 1 minute. Season to taste.

7. While you're simmering, transfer the chickpea puree to a saucepan over low heat and heat through. Season to taste. Serve puree topped with the chicken, sprinkled with crispy shallots. Top with some of the thickened sauce. Delish!

Naan Bread and Chicken Madras

I love naan bread. I love Indian food. So does M.

I made a huge batch of delicious chicken madras the other day and froze some. Tonight we're busting it out for dinner #2, and because I can't seem to eat a dinner without working for it, I decided naan was in order. I made naan about two years ago with a yeast-based recipe, but the one I tried today is yeast-free and relies on baking powder for its puff.

Here's what you need (From BBC Food):

Ingredients
For the dough
250g/9oz plain flour
2 tsp sugar
½ tsp salt
½ tsp baking powder
110-130ml/3½-4½fl oz milk
2 tbsp vegetable oil, plus extra for greasing

1 tbsp butter, melted, to serve

Method
1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until doubled in size. Then knock the dough back and form into five balls.
4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.

My dough is currently sitting for its hour rest right now. A few minutes before dinner, I'll pop them on my baking stone for a few minutes and tell you how they turn out.


Edit: They turned out pretty good. I would cook them at hotter than the 400F I did this time, and for less time. Also, I would poke holes in them with a fork to release some of the air, as they got pretty puffy.


Here's my chicken madras recipe:

2 chicken breasts or equivalent amount of other boneless, skinless chicken, in cubes (Optional! You can use tofu, beef, just have chickpeas, etc!)
4tbs Patak's madras curry paste (yes, yes, it's cheating but it's tasty) or to taste.
2 medium onions, diced
1 green or red pepper, chopped
1.5 c chicken or veggie stock
1 large potato, skin on, diced
1 c chickpeas (optional)
2 c chopped fresh spinach (optional)
1 can diced tomatoes with juices
1 tbs oil

1. In a large cast-iron skillet or deep-sided pan, heat the oil on medium or medium high (medium for cast-iron, medium high for others). Add the chicken and brown on all sides.

2. Add the Patak's paste, the potato, and the onions and fry until onions are soft and everything is coated in paste.

3. Add the tomatoes and the broth, the pepper and the chickpeas, if using. Cover, reduce heat, and simmer until the liquid is reduced by half. Remember to check it every once in a while and scrape the bottom of the pan.

4. Add the spinach, stir, and serve with basmati rice (I cook mine with peas and butter), and the naan you made from the above recipe. I like yoghurt with mine, because I'm a spice wimp. :)