from cooks illustrated
Cavatappi with asparagus, arugula, walnuts and blue cheese
Servings: 4 to 6
Note: Cavatappi is a short, tubular corkscrew-shaped pasta. Penne is a fine substitute. If you prefer, use mild-flavored baby spinach in place of peppery arugula. The grated apple, added just before serving, balances the other flavors in this dish.
Ingredients
1 tablespoon table salt
1/2 teaspoon table salt
1 pound cavatappi
5 tablespoons extra-virgin olive oil
1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
1/2 teaspoon ground black pepper
1 cup walnuts , chopped
4 cups arugula (lightly packed), washed and dried thoroughly (about 1 bunch)
6 ounces blue cheese , preferably Roquefort, crumbled
2 tablespoons cider vinegar
1 Granny Smith apple , peeled, for grating over pasta
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. While pasta is cooking, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, pepper, and remaining 1/2 teaspoon salt; cook, without stirring, until asparagus begins to brown, about 1 minute. Add walnuts and continue to cook, stirring frequently, until asparagus is tender-crisp and nuts are toasted, about 4 minutes; toss in arugula until wilted. Add asparagus mixture, cheese, vinegar, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, grating apple over individual servings.
from the chicago tribune
Curried eggs and asparagus with basmati rice
Prep: 10 minutes
Cook: 20 minutes
Makes: 4 servings
Note: Hard-cooked eggs will keep in the fridge up to three weeks.
Ingredients
2 tablespoons vegetable oil
6 green onions, sliced
3 cloves garlic, sliced
2 teaspoons Thai or other curry paste
1 can (14 ounces) chicken broth
1 bunch asparagus, cut on diagonal into pieces
1/2 cup whipping cream or half and half, optional
1/4 teaspoon salt
8 hard-cooked eggs, peeled, halved
Grated zest of 1 lemon
1 cup basmati rice, cooked
1. Heat oil in large skillet over medium heat; add half of the onions and the garlic. Cook, stirring, until softened, 2 minutes. Add curry paste; cook, stirring, 1 minute. Stir in chicken broth; heat to a boil. Reduce heat to low; simmer 5-7 minutes.
2. Stir in asparagus; cook over low heat, until crisp-tender, 3-5 minutes. Stir in cream and salt. Add eggs; heat 2 minutes. Sprinkle lemon zest and the remaining onions over. Serve over rice.
Nutrition information per serving: 533 calories, 48% of calories from fat, 28 g fat, 6 g saturated fat, 424 mg cholesterol, 49 g carbohydrates, 21 g protein, 530 mg sodium, 4 g fiber.
Roasted root vegetables
Prep: 15 minutes
Cook: 45 minutes
Servings: 2
Note: Adapted from "What We Eat When We Eat Alone," by Deborah Madison.
Ingredients
2 or 3 carrots, peeled, halved lengthwise, cut into large chunks
1 russet potato or several fingerlings, cut into chunks
1 onion, cut into thick wedges with root end intact
1 head garlic, cloves separated
1 turnip, peeled, cut into wedges
1 large parsnip, peeled, cut into 2-inch rounds, halved
2 tablespoons olive oil
1/2 teaspoon sea salt
Freshly ground pepper
1. Heat oven to 450 degrees. Place vegetables in a large, shallow baking dish or sheet pan in a single layer. Drizzle with oil; sprinkle with salt and pepper; toss to coat.
2. Roast, turning every 15 minutes, until the vegetables are caramelized (golden brown) and tender when pierced with a knife, 45-55 minutes.
Nutrition information per serving: 357 calories, 34% of calories from fat, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 56 g carbohydrates, 7 g protein, 641 mg sodium, 9 g fiber.
Roasted Jerusalem artichoke bisque with sprouts
Prep: 20 minutes
Cook: 1 hour, 5 minutes
Makes: 7-8 cups
Note: From "Vegetable Soups From Deborah Madison's Kitchen."
Ingredients
1 pound Jerusalem artichokes, scrubbed, cut into 1/3-inch slices
1 potato, peeled, sliced
3 cloves garlic, unpeeled
3 tablespoons sunflower seed oil
1/2 teaspoon sea salt
Freshly ground pepper
1 small onion or leek, thinly sliced
5 cups water
1/4 cup whipping cream
Sunflower seed sprouts or micro greens, optional
1. Heat oven to 425 degrees. Toss the tubers, potato and garlic with 2 tablespoons of the oil and 1/4 teaspoon of the salt in a 13-by-9-inch baking dish; roast until the tubers are browned in places, 45 minutes. Remove garlic skins.
2. Heat remaining 1 tablespoon of the oil in a soup pot over medium heat; add the onion. Cook, stirring occasionally, until softened, 2 minutes. Add the roasted vegetables, 1/4 teaspoon of the salt and 1/2 cup of the water.
3. Cook, stirring occasionally, 4 minutes. Stir in remaining water; scrape up any browned bits. Reduce heat to simmer; cover. Cook until the vegetables are soft, about 20 minutes.
4. Puree the soup in small batches in blender or food processor. Stir in the cream; season to taste. Serve in wide bowls; garnish with sprouts.
Nutrition information per serving: 123 calories, 57% of calories from fat, 8 g fat, 2 g saturated fat, 10 mg cholesterol, 12 g carbohydrates, 1 g protein, 151 mg sodium, 1 g fiber.
from the los angeles times
Carrot cake
Total time: 1 1/2 hours, plus cooling and chilling times
Servings: 12 to 16
Note: Adapted from Riva. This makes 1 (8-inch) 2-layer cake.
Cake ingredients
4 eggs
2 cups (14 ounces) sugar, divided
3/4 cup vegetable oil
Scant 2 cups (9 ounces) bread flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 pound carrots, peeled and grated
1/3 cup dried currants or raisins
1. Heat the oven to 350 degrees. Grease 2 (8-inch) baking pans and line the bottoms of the pans with parchment paper. Grease the parchment paper and set the pans aside.
2. In the bowl of a stand mixer with the whisk attachment, or in a large bowl using a hand-held mixer, whip the eggs and 1 cup sugar until the mixture is thick and light (ribbon stage), about 5 minutes.
3. With the mixer running, pour in the oil to incorporate and continue whipping until the mixture is light and fluffy, about 5 minutes.
4. In a separate large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt and the remaining 1 cup sugar.
5. Using a whisk, add half of the egg mixture to the dry ingredients, gently whisking just to combine. Add the remaining egg mixture and whisk just to combine. Be careful not to overmix or the cake will not rise properly. Gently fold the carrots and currants into the batter with a spatula just until incorporated.
6. Divide the batter evenly between the two pans. Bake the cakes on the same rack in the center of the oven just until set, 30 to 40 minutes, rotating halfway through for even cooking. A toothpick inserted will come out clean when the cakes are done. Remove the pans to a rack until cool before unmolding. While the cakes are cooling, make the cream cheese frosting.
Cream cheese frosting and final assembly
1 cup (2 sticks) cold butter, cubed
1 pound cream cheese, cubed
5 cups (1 pound, 4 ounces) powdered sugar, sifted
1 teaspoon vanilla extract, optional
Prepared cake
1. In the bowl of a stand mixer with the paddle attachment, or in a large bowl using a hand-held mixer, cream the butter until light and smooth, 3 to 5 minutes.
2. Add the cream cheese and continue mixing until smooth. Scrape the sides of the bowl often to make sure the contents are completely combined.
3. Mix in the powdered sugar and vanilla if using. Add the sugar in three stages, mixing and scraping the sides of the bowl with each addition until the frosting is smooth.
4. Frost the cake then chill slightly to allow the frosting to thicken before serving.
Each of 16 servings: 619 calories; 6 grams protein; 78 grams carbohydrates; 1 gram fiber; 33 grams fat; 14 grams saturated fat; 115 mg. cholesterol; 248 mg. sodium.