SUNDAY PASTA…or…what happened to moderation”

I was falling under the spell of Michael Pollan and his cohort of food writers who have, with an almost religious zeal, been exposing the sins of the processed food industry, and the darker sides of America’s agribusiness.  It is hard to dismiss their messages about the potential hazards of our un-informed eating habits, and the benefits of eating the healthy “plant based diet”, forgoing the convenient processed foods, and curtailing our unabated apatite for meats and sweets. 

Add to the mix elevated cholesterol numbers for Patience and I, and my dear, sweet Mediterranean diet never had a chance.  Like rats leaving a sinking ship I left it behind, determined to find the bliss, and self satisfaction, along with low cholesterol numbers, of ‘eating healthy”.  I would shop around the periphery of the grocery market looking for all things plant based and “organic”, and cast disapproving eyes at those unfortunate uninformed or disinterested shoppers going through the cases of prepared, frozen food, their shopping carts filled with all things processed.  I was prepared to commit my remaining years to beans, greens, nuts, fruits, grains, and berries, so I could die healthy.

Kale - Barley - mushrooms

                                                       Feeding the body 

Pasta?  Only if it is whole wheat.  Sausage?  Don’t even think about it.  Pork loin, steak, chicken, meatballs?  No Way!  For me it was going to be beans, and Kale, and grains, and Kale, and vegetables, and Kale, and fruit, and Kale, and….well, you get the picture.  I have eaten more Kale in the past 3 months than in the previous 73 years!   OK, I know, I am exaggerating, but not a real lot.  Substituted for Kale has been a lot of Broccoli Rabe, which, thanks to Midtown Market, is now readily available.

What was I doing?  Did I want to add 3 years to my life so I could eat even more Kale, nuts, and berries, 3 more years of missing sausage and Sunday pasta with its thick, meat-based sauce?  What happened to that old axiom, “everything in moderation”?  It occurred to me that the quality of life is as important as the quantity of life, and for me, certain foods are much more than a source of nutrients.  They are a part of my history, a link to my past and the people who shared it with me, They play an important role in defining who I am, and there simply is no way I can give them up.

Pasta with sausage and chicken

                                                          Feeding the soul

Like so many aspects of life, it is not a matter of either –or.  Common sense tells me that it is possible to enjoy the health benefits of one, and the spiritual benefits of the other.  Moderation…it trumps everything.

1 squash, 2 root veggies, 1 fruit soup

I like soups, and I especially like thick, creamy soup, so Butter Nut squash is quickly becoming a staple in our kitchen.  Last night I thought I would try something a little different (although I am sure that someone, somewhere, at some time has done something similar if not the same.).  Wow, that is a helluva an un-intended alliteration.

The dish has three components:  First, the soup, that is ladled over roasted cabbage (the second), and third, the toasted Kale that is sprinkled over the soup.

THE SOUP

INGREDIENTS:

1.    Butter Nut squash, peeled and cut into 1” cubes

2.    Sweet potatoes, 2, peeled and cut into 1” pieces (equal amount to the squash)

3.    Carrots -2- peeled and cut into small pieces

4.    One pear, peeled and cut into small pieces

5.    Green onions and garlic – coarsely chopped

6.    Fresh dill

7.    Chicken broth

8.    Red pepper flakes

9.    Brown sugar – 2 tablespoons

10. Salt and pepper

PROCESS:

Cook the garlic an onions in olive oil until soft.  Add the pepper flakes, squash, potatoes, and carrots and cook over moderate to high heat for about 5 minutes, stirring frequently.  Then add enough broth to cover the vegetables, plus the chopped dill, cover, and simmer for about 30 minutes.  Add the pear and continue cooking until the veggies are soft. 

Transfer to blender or use an immiscible blender to create a creamy puree.  Return the soup to the pot, add the brown sugar and salt to taste.  Continue cooking over low heat until it is time to serve.  More broth can be added if you think the soup is too thick.

THE CABBAGE AND KALE

INGREDIENTS:

1.    One small to medium size head of cabbage

2.    Kale leafs, coarsely chopped

3.    Olive oil

4.    Salt and pepper

PROCESS:

Mix the kale with the olive oil and seasoning in a bowl until all of it has been coated with the oil.  Spread it out on a baking pan and roast in the oven at 350 degrees until it begins to brown.  It has to be closely monitored because it can quickly become charred.  Remove, drain if needed, and allow it to cool.

Slice the cabbage crosswise in to ¾ inch slices.  Coat each side with olive oil and seasoning and place on a baking sheet in the oven at 375-400 degrees until it begins to develop a golden color.

Place the cabbage in the soup dish and cover with the soup and garnish with the Kale.  Grated Parmigiano is optional.

Both the soup and Kale can be prepared before as much as one day before the meal.

5-3…Fettucine with Kale

Our CSA friends provided us with a large bag of fresh kale today and I knew immediately what we would be having for dinner tonight.

INGREDIENTS:

Fettucine

Kale, coarsely chopped

Olive oil

Garlic

Green onions

Red pepper flakes

PROCESS:

Sauté the garlic and onion in olive oil until soft. While cooking the kale in boiling water for 4-5 minutes.  Drain the kale well then add it to the pan with the olive oil and garlic and continue cooking for about 10 minutes; the time depends upon whether you prefer the kale crunchy or “cooked down”.  (I went for crunchy.)

In the meantime cook the pasta in the same boiling water, drain, and add to the pan with the kale.  Mix well, add some pasta water if needed, drizzle with olive oil, and serve with your favorite graded cheese.  We are currently enjoying Gran Padana which I purchase online from ditalia.com.

COMMENTS:

My original plan was to add bacon to the dish but I completely forgot about it.  We decided it was not needed. 

1-11…Fusilli with Kale and Mustard greens

Patience described to me the “brain benefits” of eating greens, recently broadcast on an interview on NPR. Of course I immediately went out and bought 18 pounds of greens, which has resulted in tonight’s dinner.

INGREDIENTS:

Fusilli Fresh Kale Bacon coarsely chopped Anchovies, 3 or 4 fillets finely chopped Olive oil Garlic and onion Basil and oregano Salt and pepper

PROCESSS:

Cook the bacon, remove, drain, and set aside. Add olive oil to the pan and cook the garlic, onion, and anchobies until soft. The anchovies will melt into oblivion. Chop the greens and blanch in boiling water for 4-5 minutes, drain, and add to the pan, along with red pepper and seasoning, and cook over low heat.. Cook the pasta in the water used for the greens, add to the pan with the greens and mix well. Mix in most of the bacon and serve with bacon sprinkles and parmigiano reggiano cheese.

COMMENTS:

Those of you who read this blog regularly no how stingy I am with praise, so you will be surprise when I go APE over this dish. It was fantastic!!! I loved it!!! I suspect it was the combination of the Kale and anchovies that gave it an almost sweet taste, or maybe the bacon and cheese….no…it was the anchovies and cheese….or was is it the kale and bacon? Whatever it was….it was great.

11-22…BEANS AND GREENS plus

It is gray, wet, and cold outside, perfect weather for this dish of comfort food so I won’t feel bad about skipping the pasta tonight. My mother would make this with Escarole, beans, and broth, but since Krogers does not carry Escarole I’ll use Kale, plus a few other variations.



INGREDIENTS:

Kale, coarsely chopped
Chicken broth
White mushrooms
Garlic, onion
Basil
Cannellini beans
Celery
Parsley
Parmigiano Reggiano Cheese

PROCESS:

Cool the onion and garlic in olive oil for several minutes then add the mushrooms and celery, plus salt and pepper. When the mushrooms are just about cooked add the chicken broth and bring to boil before adding the Kale, beans, and herbs. Cover and simmer for at least 30 minutes or longer. At some point add about ¼ cup of the cheese.

At the last minute I decided to toss in several small frozen meatballs that had been hiding in a corner of the freezer.

COMMENTS:

The perfect meal for a cold and rainy evening. And we know that the leftovers will be even better tomorrow.