Great Catch!

Tuna and Tomato Sauce with Rigatoni
Before heading off for six months away from his studies at OSU, one of my students, Rowan cleaned out his cabinets and showed up at my house with a huge shopping bag full of Trader Joe's pantry items. Beans, potatoes, pasta, tuna, and the like . . . needless to say I couldn't turn down the offer. Tonight's dinner was made courtesy of Rowan, who is off adventuring in San Francisco (and later Italy). This was simple to make, filling without being too heavy, incredibly fast, and did not require a trip to the store. Gotta love that!
Ingredients 
- 2 6-7 oz. cans albacore tuna, packed in olive oil  
- 28 oz. can marinara sauce
- 1 yellow onion, diced
- 1 Tbsp. Sriracha hot sauce
- 1/4 c. chopped Italian parsley
- 4 Tbsp. butter
- 1 tsp. sugar
- 1 Tbsp. olive oil
- 1 lb. dried rigatoni
- 1/2 c. marinated artichoke hearts, chopped
- juice from one lemon
- salt and pepper

Boil a large pot of salted water. Add rigatoni and cook according to package directions to al dente, about 9 minutes, reserve about 1/2 c. pasta cooking water. While water is boiling, heat olive oil in a large skillet over medium. Add onion and cook until softened and translucent. Add marinara sauce, parsley, tuna, hot sauce, artichoke heats, lemon juice, and sugar. Stir to combine and bring to a simmer. Turn heat to low and simmer for about 10-15 minutes. Add salt and pepper to taste.

After pasta is cooked, drain and add to tomato sauce with the butter. Stir to combine and melt the butter in the hot sauce and pasta. Stir until rigatoni is evenly coated with sauce. If it is dry add a little of the pasta cooking water until it is shiny. Season to taste with salt and pepper. Eat it up!

Meanwhile, you can read about Rowan's adventures in California and abroad at http://rowanrussell.blogspot.com/

Protein Packed

 Red Wine Steak and Roasted Tomato Cannellini Beans
I've been on a pantry-cleaning kick lately, trying to purge the cupboards of the remaining this and that in the hopes of some day having well-organized shelves. I've had a bag of dried cannellini beans left over from a winter chili recipe and a flank steak sitting vacuum-packed in the freezer for who-knows how long, and it was definitely their time to shine. I made this entire protein-packed Italian dinner with pantry items and little leftover bits in the fridge. The beans were definitely a hit and could easily be a great side dish for a number of meals. While the meal may seem a bit time consuming, the steps are very easy and can be done while doing other things (ie. roasting the tomatoes or marinating the meat). In terms of timing the meal out, soak the beans and prepare the tomatoes ahead of time. The steak can be marinated overnight so it's ready to broil while preparing the beans. It's worth the effort!

Ingredients
- 2 c. dried cannellini beans (Italian white beans)
- 6 Roma tomatoes, sliced lengthwise into 1/4" pieces
- 2 c. chicken broth
- dried oregano and basil
- olive oil
- 3 Tbsp. balsamic vinegar
- 1/2 Italian parsley, minced
- 1/2 c. grated Parmesan cheese for sprinkling
- 1/2 c. red wine (such as a Chianti)
- 3-4 cloves garlic, minced
- juice from 1 lemon
-  1 2 lb. flank steak, scored diagonally on both sides in a diamond pattern
- salt and pepper

ROASTED TOMATO CANNELLINI BEANS
Put beans in a large bowl and cover with cold water. Soak over night. Drain before preparing.

To roast the tomatoes, preheat oven to 425˚F and cover a large baking sheet with foil and then spritz lightly with cooking spray to prevent the tomatoes from sticking. Arrange tomato slices in a single layer on foil. Sprinkle tomatoes with salt and pepper and about 1 Tbsp. each of dried basil and oregano. Drizzle tomatoes with about 3 Tbsp. or so of olive oil and balsamic vinegar. Place in oven and roast for about 25-30 minutes until tomatoes are softened and begin to brown around the edges. Don't dry out too much. Allow tomatoes to cool slightly, then remove from baking sheet and place them and any juices left over on the sheet in a bowl, set aside until ready to use.

Place soaked beans in a medium sauce pan and add chicken broth and about a tsp. of salt and fresh ground pepper. Add roasted tomatoes and bring to a boil. Cover and reduce heat to low, simmer for 25-30 minutes, stirring occasionally, until beans are tender. Remove beans from heat and stir in chopped Italian parsley. Sprinkle with grated Parmesan cheese and serve!

RED WINE STEAK
To make the marinade whisk together red wine, minced garlic, lemon juice, about 1 Tbsp. each of dried oregano and basil, and about 1/4 c. olive oil. Set aside. Score steak diagonally on both sides into a diamond pattern- this keeps the steak from curling up while broiling. Sprinkle both sides liberally with salt and pepper  and lay out flat in an oven proof baking dish. Pour marinade evenly over steak. Cover with plastic wrap and marinate in the refrigerator for two hours or overnight. Before broiling remove steak from refrigerator and bring to room temperature for about and hour. 

Place steak under hot broiler for 4 minutes per side for medium-rare. Remove from oven and place on a plate. Pour juices from pan onto steak, tent with foil, and allow meat to rest for ten minutes before slicing. Slice into pieces across the grain and serve with beans and a nice glass of wine to wash it down. Heck yeah!

Farmer's Market Fun

 Spring Time Pepper Bacon Carbonara
The return of spring brings the Saturday farmer's market back to the riverfront and with it a bounty of fruits, veggies, and sustainably farmed meats. I thought this summer it would be fun to do a series of farmer's market recipes, seeing what I could devise from the seasonal selection. On my first trip to this year's Saturday market, I happened upon the most amazing thick-cut pepper bacon and a beautiful selection of sweet onions. With a refrigerator full of Angie's free-range fresh eggs and penne pasta in the pantry, a simple carbonara recipe seemed perfect. Enjoy!


Ingredients
- 6 slices thick cut pepper bacon, diced
- 2 medium sweet onions with green stems, white and light green parts diced
- 4 large eggs, room temperature
- 1 large handful Italian parsley, chopped
- 1 c. grated Parmesan cheese, plus extra for sprinkling 
- 1 lb. dried penne pasta
- salt and pepper to taste

Heat a large pot of salted water and bring to a boil. Chop and prepare other ingredients while waiting for the water to boil. Crack eggs into a medium bowl and whisk together with grated Parmesan cheese. Set aside. When the water comes to a boil, add penne and cook to al dente, about 8 minutes. Drain cooked pasta, reserving about a cup of pasta cooking water.


Place chopped bacon into a large skillet and cook over medium-high heat until bacon begins to brown, 6-8 minutes. Before bacon become too crisp, remove from pan with a slotted spoon and place on a paper towel-lined plate, leaving fat reserved in the skillet. Return skillet to heat and add chopped onions. Season with a sprinkle of salt and pepper and cook over medium heat until onions begin to soften. Using about 1/4 c. of reserved pasta water de-glaze the pan, scrapping browned bits from pan. Set aside. 


Slowly add about 1/2 c. of warmed pasta water to the beaten eggs, whisking together to incorporate and bring the temperature of the eggs up so that they won't curdle. Add cooked pasta to pan of onions and pour egg mixture over pasta. Return skillet to medium-low heat, stirring and cooking until egg mixture begins to cook. Add cooked bacon and chopped parsley to mixture. Season with salt and pepper. Serve with additional Parmesan cheese.

Sideshow!

 Balsamic Oven Roasted Veggies
I make a lot of pasta. Homemade noodles is my go-to for impressing guests. But what to serve on the side when pasta is the main course? Oven roasted veggies are the perfect companion to many a main course. They are easy to prepare ahead of time and serve at room temperature. Whether the star of your dinner party is a fabulous roast or a bowl of tortellini, roasted seasonal veggies in a simple balsamic dressing creating a well-rounded and colorful meal. In the winter, root vegetables are perfect, but as the weather grows warmer a blend of peppers, eggplant, and zucchini fit the bill.

Ingredients
- 1 medium eggplant, trimmed and cut into 1" thick spears
- 2 red bell peppers, seeded and sliced lengthwise into 1" thick
- 2 large leeks, trimmed, rinsed, and quartered lengthwise
- 1 large zucchini, trimmed, sliced in half crosswise and then quartered into spears
- salt and pepper to taste
- 1/4 c. olive oil
- 3 Tbsp. balsamic vinegar
- 2 tsp. each dried thyme, basil, and oregano

Preheat the oven to 425˚ F. Line a rimmed baking sheet with foil and spray with a light coating of non-stick spray. In a large bowl, combine vegetables and toss with oil, vinegar, herbs, and salt and pepper. Arrange in a single layer on prepared baking sheet. After about 15 minutes, check and stir with a wooden spoon. Continue to roast for 20-30 more minutes unit vegetables brown and soften. Remove from oven and place in a large serving bowl. Season with additional salt and pepper if desired. Serve veggies at room temperature. Yum!

Tomato Jammin'

Crostini with Goat Cheese and Roasted Tomato Jam
Angie and I have shared an office space for the past few years and have bonded over many things, food definitely being in the top-three. Almost a month ago, she gave birth to her fourth child, Quinn, a adorable baby boy. Having gone through the various ceremonies of motherhood (several times), Angie opted for a post-pregnancy baby-viewing party rather than a traditional shower . . . that way she could enjoy cocktails with the rest of us! I always like finger foods for parties and have lately been on a roasting kick. These disappeared from the table quickly . . . super easy to prepare! 

Ingredients
- 1 lb. Roma tomatoes, sliced crosswise 1/4" thick
- salt and peper
- 1 baguette, sliced crosswise into 1/4" slices
- 8 oz. spreadable goat cheese
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. dried thyme 
- 6 Tbsp. extra virgin olive oil, divided
- 1 clove garlic, minced

TOMATO JAM
Preheat oven to 425˚ F. Line a baking sheet with foil an arrange tomato slices in a single layer. Sprinkle with salt, pepper, and dried herbs. Drizzle 2 Tbsp. olive oil evenly over tomatoes. Roast in oven for 20-30 minutes until tomatoes soften and begin to brown. Allow them to cool slightly on the baking sheet before removing. Place in a bowl or airtight container to spread on crostini before serving. Jam can be made 48 hours ahead of time and stored in the refrigerator.

CROSTINI
Preheat oven to 350˚F. In a small bowl, whisk together 4 Tbsp. olive oil with 1 tsp. salt and minced garlic. Brush one side of each baguette slice with oil and place on a baking sheet oil side up. Bake in oven for about 25-30 minutes until slices of bread are toasted and begin to turn golden brown. Remove from oven and allow to cool complete before topping.

Top each slice of toast with goat cheese and then about 2 tsp. tomato jam. Serve on a tray at room temperature . . . with a cocktail in your hand. 

Poppin' Poppers!

Jalapeño Burger Stuffed Peppers
Before I left for the weekend, my sweetie came home with an inspired dinner idea. "Have you ever had stuffed peppers?" Have I? Hell yes! My mom's basic burger and cheese stuffed bell peppers made a frequent appearance in the family's dinner rotation . . . and we loved them. I began to mull over my variation on this recipe when Matt suggested somehow incorporating all the spicy goodness of a jalapeño popper in this endeavor. I suggested taking it to the next (and obvious) level of adding bacon. Fast, easy, and full of heat, this is a great dinner with a kick.

Ingredients
- 5 red and green bell peppers, sliced in half lengthwise, seeds, and stem removed
- 1 lb. ground hamburger
- 1 14.5 oz. can fire roasted tomatoes with green chilis
- 1 medium yellow onion, diced
- 2 tsp. ground cumin
- 1 1/2 c. shredded pepper jack cheese
- 2 Tbsp. dried bread crumbs
- 3 green jalapeño peppers, stems, seeds, and pithy parts removed, finely diced
- 8 oz. cream cheese, room temperature
- 3 sliced thick-cut bacon, diced
- 2 Tbsp. olive oil
- salt and pepper


Preheat oven to 350˚F.

Cook bacon in a small skillet over medium until it begins to turn brown, remove with a slotted spoon and allow bacon to drain on a paper towel-lined plate, reserve rendered bacon fat. Return skillet to heat and add diced jalapeño peppers, cook until softened, about 3-4 minutes. Remove from fat with a slotted spoon and drain on paper towel with bacon.


Meanwhile, heat olive oil over medium in a medium sized skillet. Add diced onions, season with salt and pepper, and cook until they soften and turn translucent. Add ground beef to onions, sprinkle with more salt, pepper, and ground cumin. Cook over heat with onions, breaking burger apart with a wooden spoon until brown and cooked through. Remove from heat and drain excess fat and liquid. Return to medium heat and add canned tomatoes. Stir to combine and heat for about 5 minutes. Remove and set aside.


In a medium sized bowl, combine cream cheese, cooked bacon, and diced jalapeño peppers. Stir until thoroughly mixed together. Set aside.


In a 13x9" baking pan arrange halved peppers cut side up. One at a time, fill peppers. Spread about 2 Tbsp. full of cream cheese mixture on the bottom of each pepper, top with a scoop of hamburger mixture, top with a sprinkle of breadcrumbs and shredded cheese. After all the peppers are filled bake in oven for about 25-30  minutes until mixture is hot through and peppers begin to soften. Eat up!
 

Faster Than You Can Say, "Soup's On!"

Super-Fast Tortellini and White Bean Soup 
 In the last couple weeks I found myself unexpectedly taking on the directing duties for the department's spring production of a devised vaudeville show. While I was happy to help my colleague out, who had to leave town before his show fully materialized, the extra responsibility kept me out of my kitchen. My long hours at the theatre coupled with my sweetie's recent string of closing shifts led to some late night dinners. There are times I don't mind starting a more elaborate meal at 10 p.m. and there are others when I just want to stuff the first thing I see in my face when I walk through the door. This fast and easy soup recipe was a nice compromise - a quick and savory solution to warm you from the inside out in the hours before bedtime. The Parmesan rind is a great way to add a ton of flavor. Try it out.

Ingredients
- 1 qt. chicken broth
- 4 oz. pancetta, diced
- 3 Tbsp. olive oil, divided
- 2 shallots, minced
- 1 15 oz. can white cannelini beans, drained and rinsed
- 2 medium carrots, peeled and diced
- 1 handful fresh spinach leaves, rinsed
- 1 9 oz. package cheese tortellini
- salt and pepper to taste
- 1 Parmesan cheese rind, plus extra grated Parmesan cheese for sprinkling

Heat 2 Tbsp. olive oil in a heavy-bottomed soup pot. Add panetta and cook over medium heat until it begins to brown. Remove from pot with a slotted spoon and drain on a paper towel-lined plate. Set aside. Add remaining olive oil and minced shallots to the pot, season with salt and pepper, and cook over medium heat until the shallot soften, about 3-4 minutes. Add carrots and cook over heat for about 3 minutes. 

Add the chicken broth, beans, Parmesan rind, and spinach leaves, and bring to a boil over high heat, reduce heat to low and simmer for about 10 minutes for beans to soften. Add tortellini and boil for about 6 minutes, until they are cooked through. Add cooked pancetta to soup and stir to combine ingredients. Season soup with additional salt and pepper. Serve with a sprinkling of Parmesan cheese.