compromises

Dear Kristin,

My hat is off to you and your hubs for trying to eat a more wholesome diet. I won't even pretend that the Whole30 diet sounds like something I would try. I would rather pull my eyelids over the top of my forehead while listening to Neil Diamond's greatest hits than give up cheese or sugar or bread!

To be honest, though, I believe that dad and I enjoy a diet that is somewhat more healthy than we did when we were younger. We certainly have cut down on the amount of processed foods we eat, and we do try to be mindful of the amounts of fat and empty calories we consume. We are part of a generation that was brought up on Chef Boyardee and Tang. Probably 90% of the fruits and vegetables we had as kids came out of a can. Salad? Iceberg lettuce, period. Romaine, Bibb Lettuce or Kale would probably have been viewed with a suspicious eye as some sort of evil cold war enemy plot designed to corrupt the all-American patriotic plates of fine upstanding citizens.

Today we do what we can to eat a more wholesome diet. Cheese is a good example. While we won't eliminate cheese from our diet (that's just crazy talk), we may opt for the reduced fat varieties, and may look for alternate preparations that allow us to keep the richness and depth that cheese can add to a meal while cutting down on the amount we use. This soup is one of the results of these compromises. I came up with this soup after reading a number of recipes for something called "Lasagna Soup". Hmmm.. that sounded intriguing. What I was hoping for was something that would taste like lasagna, but would be lighter than the lasagna I normally make which uses an insane amount of mozzarella and ricotta cheeses. What I eventually came up with turned out to be what I might call "Not lasagna soup", because it really doesn't remind me too much of lasagna except for the dollop of ricotta cheese and the sprinkling of mozzarella that is added at the end. What I love about this soup is the broth - just a hint heartier than a broth, but not anywhere near as heavy as a cream based soup. The flavor of the tomatoes and chicken stock, with just a hint of cream and Parmesan cheese is a winner. Add a green salad and a loaf of homemade bread and you have real comfort food for a cold winter night.

tomato and pasta soup with three cheeses

Soup:
8 oz. farfalle pasta*
1 Tblsp. olive oil
1 lb. Italian sausage, either bulk or removed from casings (hot or mild, according to taste)
1 large onion
3 cloves garlic, minced
2 tsp. Italian seasoning
1/2 tsp. red pepper flakes
2 Tblsp. tomato paste
1 28 oz. can diced or crushed tomatoes
4 cups chicken stock
1 bay leaf
Salt and pepper
1/3 cup grated Parmesan cheese
1/4 cup heavy cream

Topping:
Shredded Mozarella
Ricotta Cheese (either whole or part skim)
Fresh basil leaves

1. Cook pasta in a large pot of boiling salted water until al dente. Remove from heat and drain well.
2. Heat olive oil in a large dutch oven. Add sausage and cook over medium heat until brown, about 4-5 minutes. Add Italian seasoning, red pepper flakes, garlic and onion. Cook about 2-3 minutes longer or until onions are translucent. Drain any excess fat. Season with salt and pepper. Finally, stir in the tomato paste, stirring and cooking until combined, about 1 more minute.
3. Stir in tomatoes, chicken stock and bay leaf. Bring to a boil. Reduce heat and let simmer until slightly reduced, about 30 minutes. Stir in pasta, Paremesan and cream. Continue to cook until heated through, about 2-3 minutes. Remove bay leaf.
4. Serve topped with a dollop of ricotta**, sprinkles of mozzarella and fresh basil leaves.

* Originally the recipes I looked for used lasagna noodles, but I personally love farfalle - the choice of pasta is yours.
** I actually prefer this soup without the ricotta - I like it topped simply with the mozarella and basil. I feel that you get a better sense of the tasty broth this way. Your dad really liked the addition of the ricotta - so each to his own taste!

starch, cheese and fat

Dear Mom,

Well fall here in New York has been beautiful.  Nicer than Chicago I think.  We have mountains and hills here that are currently covered in the most lovely colors of fall foilage, unlike Chicago's remarkably flat, wind-swept terrain.  I've actually been able to get out to the park a couple of times for a run, which is truly enjoyable between the cool, refreshing air and the colors.  As you would expect though, the only reason I work-out is to eat, and as the weather turns colder its time for more starch, cheese and fat.  We have to bulk up for the winter you know.  A great way to get these items into your system is of course lasagna, but if you're not feeling up to the task this dish is slightly easier to put together and will still satisfy you in the cold winter months.

baked sausage rigatoni with home-made gravy

1 lb. dried rigatoni (cooked according to package directions)

3 tbsp. extra virgin olive oil
1 lb. italian sausage, crumbled
4 cloves garlic, minced
1 small onion, chopped
3 tbsp. tomato paste
1 cup white wine
1 28 oz. can plum tomatoes (no salt added)
salt, to taste

1/2 cup parmesan
1/2 cup ricotta
1 cup shredded mozzerella

Preheat oven to 350.

Over medium-high heat in a sauce pan brown the sausage in the olive oil.  Remove to a bowl and set aside.  In the same pan (adding extra oil if necessary) add the garlic and onion.  Cook until fragrant and slightly browned.  Add tomato paste and cook until it is a dark red color.  Add white wine scraping the browned bits up from the bottom.  Cook wine until slightly reduced.  Add can of plum tomatoes mashing with a potato masher into the saucepan.  Adjust seasoning and cook over medium to medium-low heat for 1/2 hour.

In a large bowl toss the pasta with 2-3 cups of the sauce.  Layer 1/2 the pasta/sauce mixture into a 9x13 glass dish.  In an even layer sprinkle the sausage, parmesan and dollops of ricotta cheese.  Ladle about 2 cups of sauce on top.  Top with remaining pasta and sauce.  Sprinkle mozzerella over the top and bake in preheated oven for 20 minutes until cheese is bubbly and brown.

change

Dear Mom,

I have made those delightful little buns of pleasure before...  Hmmm... That does not sound like something one typically admits in a food blog.  Speaking of delightful buns, did you hear that George Clooney is officially off the market?  It is true, the perpetual bachelor and man of our dreams is engaged.  Oh well, times are a changin'.  I've made quite the significant change in my life as well: the hubs and I moved to a new city! Tarrytown, NY specifically, about 40 minutes north of NYC by train.  I'm quite excited, the hubs got a promotion (so proud of him) and they wanted him back at headquarters so I decided to leave my job and join him (like I really had a choice).

So far, I'm in love with this little town!  It has an adorable little Main Street, USA type "downtown" anchored by a well-reviewed performing arts center.  There are a lot of restaurants, bars and coffee shops for us to check out, and we're surrounded by some really superb parks with lots of trails for us (including little Lola) to explore.  The best part is it is all within walking distance, including the train to the city if we ever get bored of this town.  Our new apartment has a FIVE-BURNER range, which I'm super excited about.  I've only set off the smoke detector twice...  Plus we have outdoor space for grilling and veggie growing.

Well, all that chit-chat about my new life has made me hungry!  For my first returning NY resident recipe I'm presenting you with a simple Penne Vodka.  With all the running around the hubs and I have been doing unpacking and prepping the place I needed something simple and satisfying.

penne vodka

8 slices pancetta, thinly deli sliced and chopped
extra virgin olive oil
1/4 cup yellow or sweet onion, diced
4 cloves garlic, minced
1/2 cup vodka
1 jar marinara sauce (any pasta sauce you like, preferably not too chunky)
crushed red pepper
1 cup frozen peas
1/4 cup heavy whipping cream.
12 oz. dried penne
salt and pepper

Cook pasta according to package directions.

Meanwhile, heat a deep skillet over medium-high heat, add about 2 tsp. of extra virgin olive oil and pancetta.  Cook over heat until crispy, remove with slotted spoon and place on paper towels to drain.  In the same pan, add extra olive oil if needed and onion and garlic.  Cook over medium-high heat until slightly browned.  Lower the heat and add vodka, scraping up any browned bits.  Bring mixture to a simmer and allow the vodka to reduce by half.  Add the jarred marinara and stir in, warm sauce and add crushed red pepper to taste, lower heat to medium-low.

When the pasta is done, remove directly from water to sauce mixture, stir and continue to heat over medium-low heat.  Using a sieve or strainer, submerge the frozen peas in the boiling pasta water for 5 minutes or until defrosted and slightly done (you don't want mushy peas).  Add to sauce and pasta mixture.  Stir in cream, season to taste.  Serve with pancetta sprinkled on top.

veggie veggie

Dear Mom,

Well, thank God its over!  What's over, you ask?  My two week stint as a vegetarian.  Quite a stupid endeavor I'll have to admit.  Not to say that going vegetarian is stupid, its just totally dumb to do it for two weeks.  I was convinced by my husband and a documentary that he made me watch that animal protein was bad for you.  That is probably correct, but you know what?  I don't care.  I like meat and cheese and eggs and I'm proud of it!  So I tried to give up meat and eggs (not cheese, I just could not give up cheese) for two weeks, with the end goal of, "if I feel better, I might just stick with it."  Well, newsflash, two weeks is probably not enough, and lets be honest the end goal did not involve becoming a veg for the rest of my life.  So what did I learn?  Well, I learned a couple of new veggie friendly recipes and I'm going to cut back on my meat consumption.  That's about it.  Not exactly worth giving up meat for two weeks, but this is a very tasty recipe so some good did come of the attempt.

roasted red pepper and cauliflower pasta

1 head of cauliflower, chopped into bite-sized pieces

4 cloves of garlic, minced

4 tbsp. extra virgin olive oil

salt & pepper

2 large shallots, sliced

1 tbsp. extra virgin olive oil

1/2 cup white wine (Pinot Grigio works great)

1 tbsp. tomato paste

1 oz. jar roasted red peppers, drained (in water, or if in oil, drain and rinse them in cold water)

chopped fresh basil

pasta, cooked and drained, reserve some pasta water (really any kind you like, I used a lemon-pepper pappardelle) 

Preheat oven to 400.  On a sheet pan toss the cauliflower, minced garlic, 4 tbsp. EVOO and salt & pepper to taste.  Spread in a single layer and roast in the oven for 25 minutes, stirring & flipping at the halfway point.  The cauliflower should be lightly browned and toasty when done.

Cook pasta according to package directions, reserve some of the pasta water.  

Meanwhile, in a saucepan or deep saute pan heat 1 tbsp. EVOO and add shallots.  Saute the shallots until they begin turning golden.  Add tomato paste and let brown a little, then add white wine and scrape up the brown bits.  Puree the roasted red peppers in a blender or food processor and add to the shallot-wine mixture.  Bring to a light simmer.

Add to the saucepan the roasted cauliflower and bits of minced garlic from the sheet pan.  Stir to combine.  Add the pasta and toss over medium-low heat, add some of the reserved pasta water if the sauce is too thick or not adhering to the pasta.

dinner for one

Dear Mom,

Well, this is one of the few times that my nagging has paid off!  I'm a quite accomplished nagger, just ask my husband.  I have learned though, in the short time that we've been married, that nagging is really not an effective tactic for getting things accomplished, especially around the house.  I've tried to dial back the nagging and I find I'm a happier person.  Nothing is worse than asking someone to do something, repeatedly, only to have your requests ignored.  I think the male brain is actually hardwired to shut off his ears after listening to the female voice ask him to do something five times.  I can only assume that the number of times may decrease over the life of the marriage. 

I've also found that its easier not to nag someone when they are not around, and unfortunately John hasn't been around to nag lately.  He has started traveling for work again, we had a nice little holiday break where he was home, but duty calls and he's on the road again.  Usually when he's away I keep my dinners pretty simple and I try for healthy.  Although, I do hate to let anything in the fridge go bad.  Especially bacon.  So the other night I decided to use up the bacon and make a quick spaghetti carbonara for myself.  This recipe is super simple and relatively quick.  I made this for "one," but I'm a pretty big eater.  This would probably be great for two, if you did salad and bread with it.  If you just want to cut straight to the chase, then double the recipe and chow down!

spaghetti carbonara

whole wheat thin spaghetti (see my note about quantity below)
1/2 cup frozen peas
4 strips bacon (preferably thick-cut, applewood smoked, but any will do)
1-2 tbsp. extra virgin olive oil
1/2 small onion, chopped fine
2-3 cloves garlic, minced
3/4 cup white wine (I like pinot grigio)
two eggs, beaten well
1/3 cup grated parmesan cheese

Prepare the spaghetti according to package directions, while spaghetti is boiling make the sauce.

In a large skillet, crisp the bacon.  Remove from pan and pat with paper towels and chop into bite-sized pieces.  Dump out most of the bacon fat, reserving about a tablespoon in the pan.  Return pan to medium high heat, add the EVOO, onion, and garlic.  Saute until browned.  Add the white wine, scraping up all the browned bits, and bring to a simmer.

Microwave the frozen peas, with a little water, until partially cooked (a minute or two on high should do it).

When the pasta is done, using tongs, place pasta directly into skillet with onion/garlic mixture.  Toss to combine.  Return pan to medium to medium low heat.  Slowly pour the beaten eggs, in a thin stream, into the pasta mixture tossing with tongs the entire time.  (You may not need all of the eggs, just enough to get a creamy, saucey consistency.) 

Finish by tossing in the peas, bacon and parmesan cheese.

cosmo's notes: I have absolutely no idea how to measure dry pasta.  When I made this as a single serving for myself I eyeballed maybe about a stack of pasta about an inch in diameter.  Hopefully, you've made pasta enough that you know how much you need for one to two servings.