One-pot veggies and pasta with pesto

This one came to me after having learned several recipes from various family members, both domestic and Italian.  We were looking for something relatively quick but healthy, and building on what we knew, this was the result.

The central idea is to cook whole garlic, string beans, potatoes, pasta, and thin-sliced broccoli in the same pot, then combine with pesto and olive oil and top with a little fresh ground parmigiano reggiano cheese.  

All cooked in the same pot, this is an extremely simple meal to prepare (and to clean up after).  The key is to prepare the ingredients so that they cook to desired doneness in succession.

One guarantee... this is simple!

 Ingredients:

1 head garlic, peeled, large cloves halved

1 pound string beans, snapped and halved

1 large potato, peeled and cubed

1/2 pound spaghetti, whole wheat or plain, broken in half

1 broccoli crown, florets separated and stem thinly sliced

3-4 Tbs. pesto

A little extra olive oil if needed

Salt and pepper to taste

Parmigiano reggiano cheese for topping

Method:

Bring a large pot of salted water to boil.  Add the garlic cloves.  Return to boil.

After 5 minutes, add string beans.  Cook for 5 minutes.

Add potatoes and cook for another several minutes.

Break spaghetti in half, add to pot, and return to boil.  

After 3 minutes, add broccoli.

Cook another 5-8 minutes until all ingredients are tender to the tooth.

Drain, return to pan, and mix well with pesto.  If a bit dry, add some extra virgin olive oil until desired consistency is obtained.

Serve topped with freshly grated parmigiano reggiano and salt and pepper to taste.

Buon appetito!  

Easy Fried Rice

We often think that haute cuisine (literally, high food) is the way to go.  But such recipes can be complicated, time consuming, and expensive.  What about those times when we just want a simple, quick, and inexpensive meal?  That would be basse cuisine (low food), as the peasants would cook.  Don’t underestimate the wisdom of peasant cooking.  They know how to get maximum nutrition from whatever ingredients happen to be available.

Fried rice is not a recipe but a notion.  It is a way to utilize whatever leftovers may be in your fridge.  This is just one simple example.  Try to grasp the concept and experiment widely. It is extremely important to understand that you can vary ingredients, proportions, and spices extensively to create a broad range of nutritious and tasty dishes.

One recent night, after a late meeting, I stopped on the way home and grabbed some take-out Chinese – stir-fried broccoli and rice.  After eating a bit of both, it went into the fridge. Several days later, interested in a hearty breakfast, I concocted the following. 

Ingredients

2 Tbs. olive oil
Pinch turmeric
Hot red pepper flakes to taste
Freshly ground black pepper
¼ onion, chopped
2 cloves garlic, peeled and chopped
1-2 cups cooked rice
1 cup chopped, cooked broccoli
2 eggs

Method

In a large skillet, heat the oil with the spices.  Add the onion and sauté until reduced.  Add garlic for a moment or two but do not brown.

Place rice in skillet, stir and smash until incorporated into the sofrito, then cover and cook a few moments until moisturized.
 

Uncover, add broccoli, stir well, and heat through.

Break two eggs into the skillet, stir and mix well, and cook until just done, eggs still moist (do not overcook the eggs).

Serve with a little soy sauce and eat with chopsticks.

Yum.

Pasta in Tomatoey Broccoli Sauce

Broccoli sauce prior to mashing

Broccoli is the vegetable that everyone loves to hate.  When cooked badly, it has both an unpleasant texture and taste.  No wonder former President George H. W. Bush doesn’t like the stuff.  But broccoli has a lot to recommend it.  A member of the cabbage family, it is packed with nutrients, being high in vitamin C, dietary fiber, and anti-cancer properties.  And much more importantly, when properly prepared, it can be quite tasty!

There are many pasta and broccoli recipes, but this one is different and results in a very savory dish of pasta in a thick, tomatoey, broccoli sauce.  The spices are a suggestion only – feel free to substitute your own favorites.

First we’re going to cook the broccoli, and then the pasta, in the same water. That way the vegetable nutrients aren’t  completely tossed down the drain.  In addition, a cup of this water will be added to the sauce.

The broccoli, after cooking in the pasta pot, will be transferred to a deep skillet and cooked in olive oil, thoroughly mashed down, then combined with tomato paste and the cup of reserved water to form a thick sauce.

Finally, the pasta is cooked in the pasta pot (same water as the broccoli) until not quite done, drained through a colander, then combined in the broccoli sauce and cooked to completion. 

Ingredients

1 pound broccoli, cut up (florets cut and stems thinly sliced)

4 tbs. EVOO

Pinch of turmeric

¼ tsp. red hot pepper flakes

Fresh grated black pepper to taste

1 cup of water (reserved from pot)

1 can 6 oz. tomato paste

3 cloves garlic thinly sliced

3/4 pounds (about 3/4 box) small pasta (ziti, penne, etc.)

Fresh grated cheese (Parmigiano Reggiano preferred)

Method

Bring a large pot of salted water to a boil.  Add broccoli and cook 10-15 minutes until all parts are tender (particularly the stem chunks). 

Meanwhile, heat oil in a large, deep skillet (or Dutch oven).  Add spices (turmeric, hot pepper flakes, black pepper).

When broccoli is tender, remove pot from heat, then use a slotted spoon or strainer to move the broccoli to the skillet.  Reserve a cup of the broccoli water.

Cook the broccoli in the skillet over medium-high heat, stirring and mashing until hot and well cooked into a thick sauce.  Add the can of tomato paste and cup of reserved water – mix and stir well.  Stir in garlic slices a few moments before adding the pasta. Add water as necessary if sauce is too thick.

Meanwhile, bring the vegetable water back to a boil and cook the pasta until al dente (not quite done).  Drain pasta and add it to the broccoli sauce.  Stir well to coat, then cover and continue cooking until pasta is done.

Salt to taste.

Serve with a topping of fresh grated hard cheese and a nice glass of Chianti.  Enjoy!

SHORTCUT - you may replace the tomato paste and cup of water with 2 cups of prepared tomato sauce.  My favorite is Classico Traditional Tomato & Basil.

Whole wheat ziti in tomatoey broccoli sauce.