Crimini and Kale Casserole

This weekend I turned twenty three.  For some reason, I find that twenty three almost sounds older than twenty four, which I know makes absolutely no sense.  I blame it on that creepy Jim Carrey movie I saw a few years ago The Number 23.  (I do not recommend this film, as I recall, it was pretty terrible.)

Anyway this weekend was spent relaxing and catching up with some friends.  In fact this weekend was so relaxing, I didn't manage to snap any pictures of my eats.

Since I've failed as a photographer and this recipe falls into this month's theme so well, I thought I would share a dish I promised y'all a couple of weeks ago.

Crimini and Kale Casserole

To me casseroles are the equivalent of a warm sweater on a cool Autumn evening.  Easy and comforting, this casserole is loaded with sauteed kale, crimini mushrooms, and caramelized onions.  It is very satisfying in a hearty way, but still seems light enough to be appropriate for our not quite fall weather.

Ingredients

16 ounces 4% cottage cheese

1.5 large yellow onions, thinly sliced into half circles

3.5 tbsp butter

1 tbsp olive oil

2 sprigs fresh thyme

salt & pepper

pinch of cayenne to taste

12 ounces crimini mushrooms, sliced thinly sliced

8 cups kale, cleaned, trimmed, and chopped into ribbons

16 ounces whole wheat shell pasta

4 slices bacon, cooked and crumbled

2 ounces cheddar cheese, shredded

chicken stock (optional)

Directions

1.  In a large sauce pan melt the olive oil and 1.5 tbsp of the butter.  Once hot, add the onions and cook until caramelized (about 45 minutes).  Add the fresh thyme leaves, and salt and pepper to taste.  Remove from the pan and set aside.  Deglaze the pan with a little water or chicken stock.

2.  Next melt the remaining 2 tbsp of butter, and saute the mushrooms in batches, until most of the water has been cooked out of them.  Remove from the pan and set in a separate bowl from the onions.

3.  Deglaze the pan once again and add the kale, cooking until softened but still bright green, about 3 minutes.

4.  In a food processor combine the cottage cheese, caramelized onions, and cayenne, pureeing until completely smooth.  Season to taste with salt and pepper.

5.  In a large pot of boiling water,  cook and drain the pasta, leaving it slightly under done.  

6.  Preheat the oven to 350F.  Combine all of the ingredients (except the cheddar) and spread into a large baking dish (I used one approx. 9x17inches).  Sprinkle with the cheddar and bake for 15-20 minutes until casserole is heated through, and the top has lightly browned.

Be sure to check out all the fun over at Peas and Crayons!

So many kinds of greens!

Hi everyone out in WIAW land, I hope you've been having a great summer!  I've had a bit of a break from blogging, but I'm jumping back in the game.

 

This summer has been a really awesome one for me.  It marks the end of my first year since graduating from college *tear*, and I've got to say, it's so much better than last year's post-graduation summer of self-loathing.  (Recent grads my heart goes out to you, it will get better.)  This summer has been filled with free concerts, a relaxing vacation, and loads of gorgeous produce from the farmers market.  This last Sunday is a particularly good highlight of my farmers market finds, and also happens to be full of my summer staples!

Breakfast:

Bacon, Potato, Cherry Tomato, and Radish Greens Frittata

I absolutely adore frittatas, and this one was particularly delicious.  You can find the recipe here.    

In case you didn't know, radish greens (yes the things on top of the radishes!) are edible, and very delicious.  I've been buying a bunch on the weekly, and I always make sure to use the greens. 

Snack:

Honey and Sage Cornbread Muffins

I made these babies shortly after breakfast, and I couldn't resist trying one!  They are absolutely delicious, with a slight sweetness and notable but not overpowering hint of sage.  Recipe coming soon!  You can find the recipe here.

Lunch:

Beet Greens with Sweet Potatoes and Black Beans

Lunch was a more thrown together affair, using some leftover black beans I had cooked the day before and a lonely little sweet potato.  Beet greens are another delicious topper that many people don't realize you can eat.  They actually are related to swiss chard, and have a very similar taste.  Of course I couldn't resist another Honey and Sage corn muffin.  So good!

Dinner:

Crimini and Kale Casserole

This dish is pretty much all of my favorite things baked in one delicious dish: whole wheat shell pasta, caramelised onion sauce, sauteed crimini mushrooms and kale, and a smattering of bacon topped off with a sprinkling of sharp white cheddar.  It's a decadent and delicious meal that is still (relatively) healthy.  Recipe coming soon!

All in all, Sunday was a beautiful day jammed pack of wonderful eats.  I topped it all off with a pink otter pop, because everyone knows that's the best flavor.  

Meatless Monday

I'm not really into the whole 'Meatless Monday' meme.  I eat meatless most of the time; sometimes this happens on a Monday, and sometimes it doesn't.

At any rate, this simple pasta dish would be delicious any day of the week as a light dinner or lunch.

Even though this winter has been rather mild, I still have found myself primarily drawn to heavy stews and casseroles.  Now that we are on the verge of spring I've been craving lighter fare.  This was another kind of "throw in what sounds good" creation, but I found that the lemon and caper's brightness are very balanced by the earthy and savory tones from the anchovies and red pepper flakes.  The grated pecorino romano on top serves as a bridge to really unify the flavors in this dish.  Delicious, simple, and ready in the time it takes to cook a pot of pasta.

Lemon Caper Spaghetti 

Ingredients

3 tbsp olive oil

2 tbsp butter

2 anchovy filets

1 large clove of garlic, minced

1/4 tsp red pepper flakes

2 tbsp capers, drained and roughly chopped

1/2 lemon, juiced

salt and pepper

12 ounces spaghetti

pecorino romano, grated

Directions

1.  Fill a large pot with water and bring to a boil over high heat.  Salt the water and add the pasta.  While the pasta is cooking, melt over medium low heat the olive oil and butter in a large frying pan and then add the anchovies and garlic.  Stir until the anchovies have disolved (carefully, they can splatter quite a bit), and then add the red pepper flakes and capers.

2.  Once the pasta is cooked slightly under al dente, carefully remove from the pot with a pasta ladel into the frying pan.  Once all the pasta is in the pan, give it a toss with large tongs until evenly coated.  Add the lemon juice and salt and pepper to taste, tossing to combine.  Garnish with a sprinkling of cheese.  Serves 3-4.

Come join the party over at The Sweet Spot to see my post and a bunch of other tasty treats.

Mushroom and Thyme Spaghetti

I've been cooking in a serious fashion for a little over a year now, and I have to say I've become pretty confident in the kitchen.  Confident enough to substitute, improvise, and create.  It really is amazing to have an idea and just run with it, to create something all your own.

This recipe is a greenhorn gourmande original, and while not incredibly inventive, it is insanely delicious.

Red Red Wine....

Make me forget!!!  No, but seriously.

Make me some fucking amazing food.

As a lover of all things alcoholic (I'm looking at you St. Ides), cooking with booze really appeals to me.  So this past week I made not one but TWO dishes featuring my favorite colored vino, red wine.

Both dishes were delicious, however there was a clear front runner.

Sausage and Lentils with a Garlicky Wine Sauce.  SO GOOD!  I literally licked my plate.  (I know TMI, but seriously- it's plate licking good.)

The other was a beautiful Red Wine Spaghetti.  The spaghetti is cooked in a mixture of water and wine which imparts a beautiful burgundy hue to the pasta, as well as a very unique taste.  This dish was good and I probably will make it again, but only if I ever happen to have leftover wine.  Seriously though, this thing took a whole 750ml bottle which = no remnants to drink.

Anyway, I'll let you be the judge on the alcohol vs. delicious food dilemma.

P.S.  Scroll to the end for a festive surprise.

Not the most beautiful girl at the dance, but boy is she tasty.  (Hmmm.  I may need to rethink my metaphors.)

Lentils and Sausage  (Adapted from Nigella Lawson)
Serves 4

Ingredients

• 1 tbsp bacon grease  (you can sub. olive oil)
• 1 yellow onion, small diced
• 8-10 ounces French lentils ( you can sub. green/brown)
• 2 cups low sodium chicken stock (aprox.)
• 1 bay leaf
• 1 tbsp olive oil
• 2 cloves of garlic, smashed
• 4 Hot Italian sausages
• 1/3 cup dry red wine
• 1/4 cup water
• kosher salt and pepper to taste

Directions

1. In a large pot heat up your bacon grease.  Add the diced onions and sprinkle with salt and cook until softened.  
2. Next add the lentils, bay leaf, and enough chicken stock to cover the lentils.  Bring to a boil and then let simmer until tender and most or all of the liquid is absorbed.  Remove bay leaf.  Set aside and keep warm.
3. In a large pan heat up 1 tbsp olive oil.  When hot add the crushed garlic and cook about a minute until fragrant.  Add the sausages and brown on all sides.
4. Carefully add the water and wine.  Reduce heat and cover pan.  Let simmer for about 15-20 minutes until sausages are cooked through.
5. Remove sausages from pan and place in pot with lentils.  Mash garlic cloves in the liquid and pour over the sausage and lentils.  Mix until sauce is incorporated; salt and pepper to taste.  Serve hot with remaining wine.

Wine waster/Great taster

Red Wine Spaghetti  (Slightly adapted from here.)
Serves 4-6

Ingredients

• 1 750ml bottle dry red wine (I used 2-buck-chuck shiraz)
• 16 ounces whole wheat spaghetti
• 2 tbsp olive oil
• 4 cloves of garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup freshly grated parmesan
• salt and pepper to taste

Directions

1. In a large pot pour all but 1/4 cup of the wine.  Add about 2-3 cups of water to have a sufficient amount of boiling liquid.  Bring liquid to a boil and generously salt.  (Be careful this step can cause boil over).  
2. Add the pasta and cook until just before al dente.  Strain and reserve 1/4 cup of the cooking liquid.
3. In a deep pan heat up the olive oil.  Add the garlic and red pepper; cook until fragrant, about 1 minute.  Add the remaining wine and reserved cooking liquid; bring to a simmer.
4. Place the pasta in the pan and slowly stir until liquid is absorbed.  Toss with the parmesan, sprinkle with black pepper, and serve.

As promised:

UB40 performing Neil Diamond's "Red Red Wine."  Enjoy.