Linguine with Prawns

My husband, Jesús, always orders this dish at Italian seafood restaurants. This is an easy Friday night dinner, especially if you use the jarred sun-dried tomatoes. Fill a couple of wine glasses and light some candles. Sip a bit of wine while you’re cooking to get in the mood.

serves 4

1/2   package linguine

1 Tb olive oil

6 garlic cloves, minced

1/2 tsp red pepper flakes

1 sprig  or about 1 tsp minced fresh rosemary

1 Tb dried oregano or 2 Tb fresh oregano

1/4 cup sun-dried tomatoes reconstituted in oil or water (see below)

1 pound large raw shrimp (26-30 shrimp per pound), (deveined unless you want a lot of work for yourself.)

1/2 cup white wine (chardonnay is nice) (or liquid from reconstituting sun-dried tomatoes)

pinch of salt, to taste

6 cups spinach leaves (1 bunch spinach), stems removed

¼ cup toasted pine nuts

6 leaves fresh basil, torn, about 2 Tb

1 lemon (Meyer is nice) juice and grated peel

You can buy jarred sun-dried tomatoes in oil (I got mine at Trader Joe’s) or reconstitute them yourself: Soak 1/4 cup sun-dried tomatoes in a mixture of  ¼ cup warmed white wine and 2 Tb boiling water for 30 minutes until soft and pliable. Cut into strips, reserving soaking liquid.

Heat a large pot  of salted water to cook linguine.

Defrost shrimp in a colander under cold running water for 7 minutes.

While shrimp is defrosting, mince garlic cloves, oregano, and rosemary needles and gather ingredients.

Cook linguine according to package directions. Drain, reserving about 1/4 cup water.

While linguine is cooking, heat 1 Tb olive oil  in wok or large heavy frying pan. Sauté garlic, red pepper flakes, rosemary and oregano for a minute, then add shrimp and sauté for 3 minutes.

Add salt, stemmed spinach leaves, basil,  sun-dried tomatoes, wine or soaking liquid from sun-dried tomatoes, and reserved water from cooking pasta. Squeeze a lemon and finely grate zest over shrimp. Cover pan and cook one more minute until shrimp turn bright orange and are opaque inside, and spinach is wilted, but still bright green. Toss with pine nuts and drained linguine. Serve with freshly grated Parmesan cheese.

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Making a Pesto Myself with Dino Kale

pesto with brown rice penne

dinosaur kale

Isn’t dinosaur kale cool looking? It looks like the scales on a green prehistoric beast. Kale is all the rage these days because it is chock-full of vitamins and minerals. My daughter and I love it, but my husband and son are sick of it. So sometimes I need to be sneaky. I sneaked some dinosaur kale into this pesto, and the guys didn’t even realize it was there. The pesto tasted great and had increased nutritious value. Although I usually make pesto in August from my homegrown basil leaves, I wanted to make this now, when the kale is flavorful from winter frosts. I saute the garlic briefly before adding it to mellow the sharp flavor of raw garlic.

Ingredients:

1 ½ cups dinosaur kale leaves, stems and ribs discarded

1 ½ cups (1 bunch) fresh whole basil leaves, heavy stems discarded

1 medium clove garlic, sliced

¼ cup pine nuts

½ cup grated Parmesan cheese

½ tsp sea salt plus 1 tsp for pasta water

¼ cup extra virgin olive oil

1/4 cup cooking water from pasta

Heat a large pot with water and 1 tsp salt to boiling. Add pasta and cook according to package directions.

Remove thick stems and heavy ribs from kale and basil. Pulse kale and basil leaves in food processor. Briefly saute garlic and remove before it browns. Add the garlic, pine nuts and salt. Pulse until all ingredients are diced very fine. Add grated Parmesan. Pour in oil while machine is running. When pasta is cooked, pour in 1/4 water from the pot into the pesto and pulse. Scrape the sides of the processor, then pulse a final time.

Drain pasta and mix in pesto.

pesto

I like to saute about 6 quartered mushrooms and stir into the pasta and pesto. I sauteed the mushrooms and then added the garlic to the frying pan for a minute.

 

Tortellini Salad for 10 Hungry Dancers


As one of the parents bringing lunch for my daughter’s dance company rehearsal, I made this easy vegetarian tortellini salad today. I bought all of the ingredients at Trader Joe’s (TJ). I used their frozen basil cubes because are superior to dried basil when it’s hard to find fresh basil in winter.

Ingredients:



1 pound fresh green beans

3 10-oz packages cheese tortellini

2 14-oz cans artichoke hearts, slice in quarters

1 12-oz jar TJ artichoke heart antipasto

2/3 cup dry toasted pine nuts (pignolias)

1/3 cup fresh grated parmesan

red pepper flakes, several shakes to taste

1 lb green beans cut up. Cook with tortellini for 6 minutes

1 6-oz can sliced black olives

2 cubes each frozen minced garlic and basil (if fresh is available, use 2 tsp each, minced)

2 Tb fresh lemon juice (juice of 2 small lemons)

Trim ends and cut up fresh green beans into ½ inch pieces. Cook tortellini according to package directions: boil water, add 1 Tb salt and tortellini. Add green beans after tortellini has cooked for 2 minutes, then cook for 6 more minutes over medium heat, stirring occasionally.

While tortellini is cooking, chop artichoke hearts and mix with pine nuts, olive slices, artichoke antipasto and parmesan in a bowl.

Drain pasta and green beans. Separate 2 cups of hot pasta and green beans and mix with frozen cubes of basil and garlic if using. (You can skip this step if using fresh basil and garlic; just add them in at the end.) Run cold water over the rest of the pasta and beans in a colander until cool. Combine tortellini and add artichoke mixture. Add a sprinkle of red chili pepper flakes and the lemon juice.


Minestrone Soup

Fall in the Bay Area brings a few weeks of sunshine to ripen tomatoes, then rainy and chilly days, perfect Minestrone Soup weather. Pick those ripened tomatoes off the withering vines, combine them with broth and chopped veggies and herbs in a big pot. This is a pretty forgiving recipe, so if you want to clean out the veggie bin of your fridge, throw in what you’ve got. You could use frozen veggies  or canned tomatoes. There is a use for everything, even Parmesan cheese rinds! The rind lends a wonderful flavor to the soup. If it doesn’t break up, leave it in the pot when serving.

10 servings:
1 or more Parmesan rinds
1 large onion, diced
3 stalks celery, diced
1 bunch red Swiss chard, leaves torn off ribs and chopped fine, to make about 3 ½ cups, dice the ribs
1 large red bell pepper, diced to make 1 cup
1 large green bell pepper, diced to make 1 cup
1/2 pound crimini mushrooms
1 Tb salt (to taste)
½  tsp fresh minced rosemary
1 Tb fresh minced oregano
1 tsp dried basil
6 cloves garlic, minced
several grinds black pepper
One package (4 links) Aidells chicken sausages. either artichoke and garlic or sun-dried tomato with mozzarella cheese (optional)
1 bay leaf
several shakes red pepper flakes
10 cups (2 1/2 quarts) homemade chicken or vegetable stock Roz’s Jewish Chicken Soup or vegetable broth (you can use boxed stock, but it won’t be as good!)
1 can tomato paste
4 cups diced tomatoes (Roma is best)
OR 28 ounce can San Marzano peeled tomatoes to sub for tomatoes and tomato paste
4 dried Porcini mushrooms
1 rind Parmesan cheese
1  cup peeled and diced carrots (2 large carrots)
2 peeled and diced red potatoes
2/3 cup small pasta (I used the tiny tubes called ditalini for my last batch, but I have also used salad macaroni)
4 small zucchini, diced to make 1 ½ cups
1/2 pound green beans, chopped
1 15-oz can kidney beans, drained and rinsed.
1 cup frozen or fresh corn kernels
1/2 cup frozen or fresh peas
1 small bunch Italian parsley, chopped.
1 Tb fresh minced basil (about 5 leaves)
 
Garnish:
a few pinches dried oregano to taste
¼ cup grated Parmesan cheese

 

Heat stock, Parmesan rinds, tomato paste, tomatoes or canned tomatoes  in a large pot.

Grind dried Porcini mushrooms in a coffee grinder or small food processor and add to the stock. Add salt to taste.

Scrub mushrooms and rinse well. Dry in paper towel. and cut off woody ends from the stems. Place mushrooms on toaster oven tray and spray with olive oil spray. Broil for 10 minutes. When they cool, cut them in quarters and add to stock.

Stir-fry onions, red bell pepper, chard ribs, garlic, celery, and herbs in  olive oil in a heavy skillet until translucent. Add to stock.

Slice sausages in quarters lengthwise and then into half-coins. Stir fry in the same skillet as the onions were in for about 4 minutes, until browned. Add to soup, then ladle some soup into the frying pan and scrape the browned bits into the soup, then pour back into the pot.

Stir in carrots, chard leaves, canned beans, and potato and cook 20 minutes, stirring occasionally.

Stir in pasta, green beans, zucchini, parsley, corn and peas. Cook 10 minutes on medium. Stir in fresh basil.

Discard bay leaf and ladle into bowl. Stir in a pinch of dried oregano, fresh basil, and a few spoonfuls of grated Parmesan cheese. Enjoy with a slice of good bread such as Acme herb slab, foccacia, olive bread, or sourdough baguette. Manga!