Penne Puttanesca

Penne Puttanesca

by Leslie P. Schilling, MA, RDN, CSSD, LDN

I’m not Italian, but I aspire to be. This recipe has been tweaked and, I like to think, perfected over the course of a decade. We even searched for a better one in Italy and couldn’t find it. It’s quick, easy and the robust flavor will knock your socks off!

Ingredients

12-16 oz penne pasta

1/2c high-quality extra virgin olive oil

1 tsp red pepper flakes

1 tbsp anchovy paste

3 cloves fresh garlic, minced

2 tbsp dried oregano

24-28oz plum or diced tomatoes

1/2c pitted and chopped Kalamata olives

2-3 tbsp capers, drained

1/4c fresh, Italian parsley, chopped

Instructions
Get your pasta water boiling.
Now start your sauce by putting high-quality extra virgin olive oil in a large sauce pan with red pepper flakes. Heat to medium heat and stir for about 2 minutes to infuse your oil. Now add chopped garlic, dried oregano and anchovy paste (it’s not overwhelming, I promise). Mix well to get the paste dissolved and now add your tomatoes, along with Kalamata olives and capers. Let simmer for 5 – 10 minutes.
When your pasta is al dente, drain thoroughly. Pour pasta into sauce mixture and parsley. Mix and serve very hot.  Wowsers–so good! I like to serve with grilled chicken or sautéed shrimp on top. If you’re not feeling like pasta, it’s fantastic as a sauce over grilled chicken, pork or fish.

Leslie Schilling

Leslie Schilling

Dietitian

Leslie is a Memphis-based dietitian specializing in wellness, disordered eating and sport nutrition. She owns Schilling Nutrition Therapy, LLC, and YourSupperSolution.com. When she’s not counseling, planning super meals, or hanging out with her family, you can find Leslie using her social media channels and speaking platforms to deliver science-based, non-diet lifestyle messages with a dash of humor.

Instagram: http://instagram.com/leslieschilling/


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Mushroom Minestrone

Mushroom Minestrone

Mushroom Minestrone

This minestrone is spiked with loads of dried herbs, beautiful and colorful rainbow chard, cannellini beans for some heftiness and lots of mushrooms.  Recipe courtesy of Mushroom Channel.

Serves 4 to 6

Ingredients

2 tablespoons olive oil
1/2 yellow onion, peeled and diced
2 carrots, peeled diced
2 ribs of celery, sliced Salt
2 garlic cloves, peeled and minced
1/2 of red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons Parmesan-Reggiano
1 (15-ounce) can crushed tomatoes
6 cups water
3 leaves of rainbow chard, ribs removed and leaves roughly chopped
1 (15-ounce) can cannellini beans
8 cremini mushrooms, stems removed and sliced

Directions

In a medium pot, set over medium heat, pour in the olive oil. Once the oil is hot, add the diced yellow onion, carrots, celery and a few pinches of salt; mix and cook until slightly softened, about 5 minutes. Mix in the minced garlic, red pepper flakes, dried thyme and rosemary and mix until fragrant, about 1 minute. Pour in the can of tomatoes, water and give it a good mix.

Bring the soup to a simmer and then immediately turn the heat down to low. Mix in the rainbow chard and cannelloni beans. Cover the soup and allow to simmer for about 20 minutes. Uncover the pot, add the cremini mushrooms, cooking for an additional 10 minutes. Salt to taste (I added an additional 1 1/2 teaspoons of salt).

Mix in the grated parmesan and divide the soup amongst bowls. Garnish with some additional Parmesan, if you like, and serve with a side of bread.

 


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Potato Chile Relleno

Potato Chile Relleno

Potato Chile Relleno

Chiles are packed with nutritious potatoes for an exciting, lighter twist on this popular Mexican entrée.  Recipe courtesy of Potato Goodness .

INGREDIENTS

  • 8 POBLANO CHILES
  • VEGETABLE OIL, FOR BRUSHING
  • 12 OUNCES POTATOES, PEELED (ABOUT 3 SMALL TO MEDIUM-SIZE ONES)
  • 1 1⁄4 CUPS CRUMBLED FIRM GOAT CHEESE
  • 3⁄4 CUP GRATED CHEDDAR CHEESE
  • SALT & FRESHLY GROUND BLACK PEPPER
  • 1⁄4 CUP SOUR CREAM

For the Sauce

  • 1⁄4 CUP VEGETABLE OIL
  • 2 RED CHILIES, SEEDED AND CHOPPED
  • 2 GARLIC CLOVES, CRUSHED
  • 4 SCALLIONS, CHOPPED
  • 1 (14 OUNCE) CAN TOMATOES, CHOPPED
  • 4 CORN TORTILLAS, CHOPPED
  • 2 TABLESPOONS BROWN SUGAR
  • 1 TABLESPOON CHOPPED OREGANO

PREPARATION

Prep Time: 30min | Cook Time: 30min
  1. PREHEAT OVEN TO 400°F.  CUT SLIT IN END OF EACH CHILE TO ALLOW RELEASE OF STEAM DURING COOKING. BRUSH CHILES WITH OIL AND ROAST IN OVEN 5 TO 10 MINUTES, UNTIL SKINS ARE LIGHTLY CHARRED AND BLISTERED. PLACE IN PLASTIC BAG AND SEAL. LET THEM STEAM 5 MINUTES; USING SMALL KNIFE, CAREFULLY PEEL OFF SKIN. SLIT EACH CHILE OPEN FROM TOP TO BOTTOM AND REMOVE SEEDS.
  2. IN BOILING SALTED WATER COOK POTATOES UNTIL JUST TENDER, THEN DRAIN AND PLACE IN BOWL. CRUSH WITH FORK, MIX IN GOAT CHEESE, AND SEASON TO TASTE WITH SALT AND PEPPER. STUFF CHILES WITH THIS MIXTURE AND ARRANGE SINGLE LAYER IN BAKING DISH.
  3. FOR SAUCE, IN FRYING PAN HEAT OIL, THEN ADD RED CHILES, GARLIC, AND SCALLIONS AND COOK ABOUT 2 MINUTES, UNTIL SOFTENED. ADD TOMATOES, CORN TORTILLAS, BROWN SUGAR, AND OREGANO, AND COOK OVER GENTLE HEAT 10 MINUTES. POUR INTO BLENDER AND BLITZ TO ALMOST SMOOTH BUT SLIGHTLY TEXTURED SAUCE. POUR SAUCE OVER STUFFED CHILES AND BAKE 10 TO 15 MINUTES. SPRINKLE TOP WITH GRATED CHEDDAR CHEESE, POUR SOUR CREAM OVER THAT, AND SERVE.
 


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Eggplant and Shiitake “Meatballs”

Eggplant and Shiitake “Meatballs”

Serves 8.

Time: 1 hour, 35 minutes

Ingredients:

1 small eggplant
1 tbsp olive oil
4 oz Shiitake Mushrooms, cleaned, stems removed and diced
¾ cup Quinoa
1 ½ cups water
1 large egg
1 egg white
¼ cup grated Parmesan cheese
2 cloves garlic, grated
1 tsp salt
½ tsp black pepper
Pinch of crushed red pepper flakes
1 tsp chopped basil
1 tsp chopped parsley
Vegetable oil, for frying
Marinara sauce

Directions:

Preheat the oven to 350°F.

Using a fork, prick holes all over the eggplant. Place eggplant on a baking sheet and roast it in the oven for an hour, until the eggplant collapses/shrivels. While the eggplant roasts, cook the quinoa and mushrooms.

In a small pot, bring 1 ½ cups of water and quinoa to a boil. Reduce to a simmer and cover with lid. Let cook for about 15 minutes. After 15 minutes, uncover and fluff with a fork.

In a small skillet, heat the olive oil over medium heat for a minute. Add mushrooms to skillet and sauté for 7-10 minutes until golden.

Once the eggplant is cooled, slice in half length-wise. Use a spoon to scoop out the flesh. Give it a chop and discard the eggplant skin. Add eggplant, quinoa and mushrooms to a medium mixing bowl.

Mix in the egg, egg white, Parmesan, garlic, salt, pepper, crushed red pepper flakes, basil and parsley. Mix well.

Line a baking sheet with parchment/wax paper. Form the shiitake/eggplant mixture into large balls. Place on the lined baking sheet. Place the sheet with all the “meatballs” in the refrigerator for 20 minutes while you heat the oil.

Fill a large, heavy-bottomed skillet about ¼ of the way up with vegetable oil. Heat oil over medium-high heat for about 10 minutes.

Remove the “meatballs” from the fridge, add four to the hot oil at a time. Fry the balls, turning occasionally, for 8-10 minutes until golden on all sides. Remove with a slotted spoon, add to a plate lined with paper towels to drain. Fry the next batch in the same way.

Serve the “meatballs” with marinara sauce and your favorite pasta.

 


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Summer Vegetarian Chili

Summer Vegetarian Chili

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Who says chili has to be a cool weather dish? Pack your chili with loads of vegetables, give it a “meaty” texture thanks to steel cut oats (yes, steel cut oats!), spice it up with herbs and Latin spices, and top it with farm fresh avocados and green onions, and you’ve just discovered your next warm weather, rustic meal. Serve it with salad and cornbread and you’re all set!

Serves 10

Ingredients:

  • 1 POUND RED BEANS, DRIED (I.E., KIDNEY BEANS, CRANBERRY BEANS, RED BEANS)
  • 6 CUPS WATER
  • 2 VEGETABLE BULLION CUBES
  • 3 MEDIUM CARROTS, DICED
  • 3 STALKS CELERY, DICED
  • 1 ONION, DICED
  • 3 CLOVES GARLIC, MINCED
  • 1 GREEN BELL PEPPER, DICED
  • 1 ZUCCHINI, SLICED
  • 1 CUP YELLOW CORN, FROZEN OR CANNED
  • 1 14.5-OUNCE CAN DICED TOMATOES WITH JUICE
  • 1 4-OUNCE CAN TOMATO PASTE
  • 2 TABLESPOONS SOY SAUCE, REDUCED SODIUM
  • 1 TABLESPOON CHILI POWDER
  • 1 TEASPOON PAPRIKA
  • 1 TEASPOON CUMIN
  • 2 TEASPOONS DRIED OREGANO
  • 2 TEASPOONS DRIED CILANTRO
  • 1 TABLESPOON BROWN SUGAR
  • ¾ CUPS STEEL CUT OATS, DRIED
  • 1 TABLESPOON LEMON JUICE
  • HOT SAUCE TO TASTE
  • SALT TO TASTE (OPTIONAL)
  • GARNISH (AS DESIRED): FRESH AVOCADO SLICES, GREEN ONION SLICES, CHOPPED FRESH CILANTRO, CHOPPED FRESH TOMATOES

Instructions:

  1. PLACE BEANS IN A LARGE POT, COVER WITH WATER, AND SOAK OVERNIGHT.
  2. THE NEXT DAY, DISCARD THE WATER, AND ADD 6 CUPS FRESH WATER AND BULLION CUBES. COVER AND SIMMER OVER MEDIUM-LOW FOR 45 MINUTES.
  3. ADD CARROTS, CELERY, ONION, GARLIC, PEPPER, ZUCCHINI, CORN, TOMATOES, TOMATO PASTE, SOY SAUCE, CHILI POWDER, PAPRIKA, CUMIN, OREGANO, CILANTRO, BROWN SUGAR, AND STEEL CUT OATS.
  4. STIR WELL TO COMBINE, COVER, AND SIMMER FOR AN ADDITIONAL 45 MINUTES, STIRRING FREQUENTLY, UNTIL BEANS, OATS, AND VEGETABLES ARE TENDER. MAY NEED TO ADD ADDITIONAL WATER LOST TO EVAPORATION. SHOULD MAKE A THICK STEW-LIKE TEXTURE.BEFORE SERVING, STIR IN LEMON JUICE AND ADD HOT SAUCE TO ACHIEVE DESIRED LEVEL OF SPICINESS. SEASON WITH SALT AS DESIRED (OPTIONAL).

 

Serve in bowls and garnish as desired with fresh avocado slices, green onion slices, chopped fresh cilantro, and chopped fresh tomatoes.

Recipe and photography by Sharon Palmer, RDN, The Plant-Powered Dietitian


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