White Bean Ragu with Toast

INGREDIENTS

• 3 medium onions, chopped
• 1 red bell pepper, chopped
• 1/2 cup extra-virgin olive oil plus more
• Kosher salt, freshly ground pepper
• 4 garlic cloves, 3 finely grated, 1 halved
• 2 teaspoons tomato paste
• 4–6 1-inch-thick slices grilled or toasted ciabatta
• 8–10 tablespoons finely grated Parmesan, divided
• 2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
• 4 cups vegetable broth, divided
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped flat-leaf parsley

• Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1cup); add to bowl and mix well.
• Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.
• Meanwhile, preheat oven to 375°. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 Tbsp. Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.
• Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3–4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3–4 minutes. Stir in 2 Tbsp. Parmesan. Season with salt and pepper.
• Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 Tbsp. Parmesan and parsley. Drizzle with oil, if desired.

NUTRITIONAL INFORMATION

5 servings, 1 serving contains:

• Calories (kcal) 340
• Fat (g) 13
• Saturated Fat (g) 3.5
• Cholesterol (mg) 15
• Carbohydrates (g) 39
• Dietary Fiber (g) 8
• Total Sugars (g) 4
• Protein (g) 15
• Sodium (mg) 500

Caramelized Onion and Shallot Dip

A trip back to the 50's and 60's....

Romulo Yanes

INGREDIENTS

• 2 pounds large yellow or white onions, thinly sliced
• 2 large shallots, thinly sliced (about 6 ounces total)
• 4 sprigs thyme
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 cup dry white wine
• 2 tablespoons Sherry vinegar
• 2 cups sour cream
• 1/4 cup minced fresh chives
• 1/4 cup plain whole-milk Greek yogurt
• 2 teaspoons onion powder

• Preheat oven to 425°. Mix onions, shallots, thyme sprigs, and oil in a large roasting pan. Season with salt and pepper.
• Roast onion mixture, stirring and scraping down sides of pan every 10 minutes, until mixture starts to break down and turn golden brown, 45–55 minutes.
• Discard thyme sprigs. Add wine and vinegar; stir to scrape up any browned bits from bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep golden brown and completely caramelized, about 15 minutes longer. Spread onion mixture out on a rimmed baking sheet to cool.
• Transfer onion mixture to a work surface and mince. Transfer to a medium bowl. Stir in sour cream, chives, yogurt, and onion powder. Season with salt and pepper. DO AHEAD Dip can be made 3 days ahead. Cover; chill.

NUTRITIONAL INFORMATION

1 serving contains:

• Calories (kcal) 140
• Fat (g) 9
• Saturated Fat (g) 4
• Cholesterol (mg) 20
• Carbohydrates (g) 9
• Dietary Fiber (g) 1
• Total Sugars (g) 4
• Protein (g) 2
• Sodium (mg) 45

Spaghetti with Pancetta and Chickpeas

Talk about easy and good for you... Could be vegetarian if you leave out the pancetta.  Nah. Don't scrimp on the cheese...Serves 4



Ingredients
Kosher salt
12 ounces spaghetti
3 ounces pancetta, diced
1/4 cup extra-virgin olive oil, plus more for drizzling
5 cloves garlic, thinly sliced
1 red jalapeno pepper, seeded and thinly sliced
1 15-ounce can chickpeas, drained and rinsed
1 bunch parsley, roughly chopped (about 1 cup loosely packed)
Freshly ground pepper
1/2 cup grated parmesan or grana padano cheese (about 2 ounces), plus more for topping
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.

Meanwhile, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels.

Add the olive oil, garlic and jalapeno to the skillet with the pancetta drippings and cook until the garlic softens, about 1 minute. Add the chickpeas and cook, lightly smashing them with the back of a spoon, until slightly golden, about 4 minutes. Stir in the parsley and season with salt and pepper.

Add the pasta, pancetta and parmesan to the skillet along with the reserved cooking water; toss to combine. Season with salt and pepper. Divide among bowls, drizzle with more olive oil and top with more parmesan.

Per serving: Calories 743; Fat 33 g (Saturated 10 g); Cholesterol 42 mg; Sodium 370 mg; Carbohydrate 83 g; Fiber 8 g; Protein 27 g

Photograph by Antonis Achilleos


Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-with-pancetta-and-chickpeas-recipe/index.html?oc=linkback

Pasta al Pomodoro

Once you've learned how to make a perfect pasta sauce, your life ambitions have been met.  Seriously, once you learn how to make this sauce, your cooking days are made easier.  You can put this sauce on anything.  The key to making this pasta dish perfect though is the pasta water and the butter.  Don't skip either step.  You'll ruin the dish.

Photo by Romulo Yanes

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 1 medium onion, minced
• 4 garlic cloves, minced
• 1 pinch crushed red pepper flakes
• 1 28 oz. can peeled tomatoes, puréed in a food processor
• Kosher salt
• 3 large fresh basil sprigs
• 12 oz. bucatini or spaghetti
• 2 Tbsp. cubed unsalted butter
• 1/4 cup finely grated Parmesan or Pecorino

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
• Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
• Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
  
  

NUTRITIONAL INFORMATION

One serving contains:

• Calories (kcal) 560.4
• %Calories from Fat 34.5
• Fat (g) 21.5
• Saturated Fat (g) 5.8
• Cholesterol (mg) 15.0
• Carbohydrates (g) 76.2
• Dietary Fiber (g) 6.2
• Total Sugars (g) 8.3
• Net Carbs (g) 70.0
• Protein (g) 14.1
• Sodium (mg) 426.8

Quinoa Tabbouleh

This is such an easy dish to make.  And on top of that, it is healthy.  A great side for any grilled meat or fish. Serves 6

INGREDIENTS

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

PREPARATION

• Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
• Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
• DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  
  
  

RECIPE BY The Bon Appétit Test Kitchen

PHOTOGRAPH BY Jason Lowe

NUTRITIONAL INFORMATION

• Calories (kcal) 290
• Fat (g) 21
• Saturated Fat (g) 3
• Cholesterol (mg) 0
• Carbohydrates (g) 24
• Dietary Fiber (g) 3
• Total Sugars (g) 2
• Protein (g) 5
• Sodium (mg) 170