Carrot, Kale and Tomato Tagliatelle

 

 

 

Carrot, Kale and Tomato Tagliatelle

Ingredients

 1 tablespoon extra virgin olive oil

1 medium shallot, diced
1 1/2 cups carrots, chopped
3 garlic cloves, minced
1 teaspoon oregano
1/4 teaspoon red pepper flakes
1/4 cup dry white wine
1  tablespoon balsamic vinegar
1 can diced tomatoes (14.5 oz.), drained
4 oz. tagliatelle pasta
2 cups kale leaves, chopped
1/2 cup white cannellini beans
1/4 cup pine nuts
2 tablespoons capers
sea salt and freshly ground pepper
freshly grated Parmesan cheese (optional)

 Preparation

 Bring a pot of water to boil and cook pasta, timed to it's directions.  Drain and put aside.

In a large pan, heat the olive oil over a low flame.  Add shallot and sautee until soft, about two minutes. 

 Add the chopped carrot, oregano, minced garlic, red pepper flakes and cook until lightly browned, about five minutes.

Add the white wine, balsamic vinegar and drained diced tomatoes.  Simmer for about 10-15 minutes.

While this is cooking, lightly toast pine nuts in a empty pan.  Watch carefully and take off before they brown as they will continue cooking.

Stir in the chopped kale and it will wilt down in about 1-2 minutes.  Add the pasta, cannellini beans, toasted pine nuts, capers and any other herbs (chives, parsley, Italian mix, etc.)

You can season with salt and pepper, to taste, and add grated Parmesan cheese which is optional.

 

My Notes

* I used fresh pasta which cooked in just minute .  I cut the pasta into 5-6 inch strands so it would stir better in the pan and be easier to eat.

 

*  I used grated carrot, not chopped.  Instead of using red pepper flakes, I finely diced a scotch bonnet type pepper, which was quite small but packed punch.  If making again, I would use just a tiny bit of this type of pepper.  I used fresh tomato since it was seasonal.  I used a rose wine that I already had opened and I used a larger caper than I normally have on hand.  (I usually buy the very small ones.  For whatever reason, the caper I had on hand was about the size of a garden pea.) 

* I think you can play very loose with this recipe.  Add more pasta, carrot, beans, kale, etc.  Play with varied herb flavors.  Add a protein like chicken or tofu.  Use fettuccine or linguine.  Brown rice variants.

*  There were various components that shined through:  the tang of the balsamic vinegar, the brine of the caper, the heat of the pepper.  It was an interesting and flavorful melding.

* I used a chiffonade cut on the kale.  I used a sturdier large leaf kale and removed the rib.  You could easily use spinach, baby kale, maybe even broccolini rabe.

*  I did not use salt or pepper as the cheese had salt, and I had put in heat with the red pepper.

 

 

Mexican Corn, Tomato & Bean Soup

1 tablespoon canola or corn oil
1 medium onion, minced
1 clove garlic, minced
2 1/2 cups tomato juice
1 medium sweet green bell pepper, diced
1 14 1/2 ounce can diced tomatoes (including juice pureed in a blender)
2 cups cooked kidney beans (1 16 ounce can)
2 cups frozen corn kernels
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon granulated sugar
1/4 black pepper
Salt to taste

In a very large saucepan (I use a French enameled Dutch oven) combine oil, onion, garlic. Cook over medium heat, stirring frequently until onion is limp (about 4 to 5 minutes). If liquid begins to evaporate, add a bit of tomato juice. Add all remaining ingredients, except the salt. Bring the soup to a boil. Cover and lower heat and simmer about 20 to 25 minutes until the flavors are well blended. Skim oil from the top of the soup and discard. Add salt if desired.

This recipe makes four to five servings and will keep three to four days in the refrigerator.

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* I have found this recipe is very flexible. I sautee the onion and garlic with the green pepper, and I usually also mince some celery in with it.

*I always have to add a little tomato juice during the sautee process as the oil burns off.

* As the soup cooks, I add to the vegetables: canned tomatoes, kidney beans, then the corn.

* I don't spice the soup until it has been cooking awhile.

*The recipe says to puree the tomatoes. I never do that. I like the texture of the diced tomatoes.

* I do use the sugar measurement, but I start low on the cumin and the chili powder. I don't think the soup needs a full teaspoon of cumin. I also start with one teaspoon of chili powder and build from there.

*The recipe says to "skim the oil" off the top of the soup. I've never seen excess oil on the soup.

*I never add black pepper to the recipe. I don't think it's necessary with chili powder.

*I do think salt is necessary and really isn't optional.

*This recipe has a lot of "play" to it. I use dark kidney beans, but I've used light kidney, garbanzo beans, whatever I have handy, and I've used red bell pepper when I didn't have green.