Tubettini with Crispy Chickpeas and Capers

Sometimes you just find a recipe that is perfect. It was simple to prepare. I had all the ingredients, well I changed a couple of the original ingredients. And the result was a delicious meal. I had one serving and went back for just a little more. I had to talk myself out of a third spoon full. Not an easy task. The recipe was from RealSimple.com. The original recipe called for Spaghetti, I can not believe I did not have any, and cilantro. I am not a big cilantro fan so I used parsley.

Click here to view the original recipe. Here is my version of the recipe - 

Ingredients-
3/4 pound Tubettini
1 15-ounce can chickpeas, rinsed and patted dry
1/2 cup panko bread crumbs
1/4 cup capers, drained
1/2 teaspoon ground coriander
kosher salt and black pepper
1/4 cup finely chopped fresh parsley
2 tablespoons fresh lemon juice

Method-
Heat oven to 400° F. Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, combine the chickpeas, panko, capers, oil, coriander, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until crispy, 18 to 20 minutes. Keep an eye on this in the oven, you don't want the breadcrumbs to burn.

Add the chickpeas, cilantro, and lemon juice to the pasta and toss to combine.

Serve drizzled with additional oil and grated cheese and crushed red pepper. Happy Friday!

Pork Chops Pizzaiola and Baked Zucchini Sticks

Today I asked Chris if he would prefer Breaded Pork Chops or Pork Chops Pizzaiola for dinner. He picked the Pork Chops Pizzaiola. I was going to make them the way I usually make Steak Pizzaiola. But I decide to check out the Internet. I found Stella's Pork Chops Pizzaiola Recipe. I love the name Stella. And we loved these Pork Chops!

Ingredients-
2 bone in pork chops
1 14 Oz can diced tomatoes
1/2 large onion (sliced rings)
2 potatoes (sliced into wedges)
1/2 cup Romano cheese
2 tbsp chopped parsley
Black pepper
Olive oil

Method-
Preheat oven to 350º

Place pork chops in large baking dish
Place potatoes around pork chops
Cover with onions, tomatoes, parsley
Sprinkle with Romano (or cheese of choice)

Bake at 350 for 35-40 minutes! 

As a side dish I made Baked Zucchini Sticks. I have wanted to make Baked Zucchini Sticks for what seems to be forever. Tonight I finally tried it. Wow, I should have made these a long time ago. Fantastic!

Ingredients-
1 medium zucchini, sliced into 3" x 1/2" sticks
1 large egg
1/2 cup bread crumbs
2 tbsp grated  Romano cheese
Salt
Fresh pepper
Chopped parsley
Dried oregano

Method-
In a small bowl, beat egg whites and season with salt and pepper. In another bowl, mix bread crumbs, cheese, salt, pepper, parsley and oregano.

Line baking sheet with parchment paper.   

Dip zucchini sticks into eggs, then into bread crumb and cheese mixture. Place the breaded zucchini in a single layer. Bake at 425° for about 20-25 minutes, or until golden brown.

I made some Roasted Chickpeas as a snack today. Perhaps I went a little too heavy on the cumin!

For Christmas I gave Chris a 4 month subscription to the Wine of the Month Club. He will be getting 2 bottles of California red wines each month. Today the first 2 were delivered. It was perfect with dinner.

Pappardelle with Arugula and Prosciutto

The new Bon Appetit has arrived. Turn down pages! The first recipe I tried was Pappardelle with Arugula and Prosciutto. This was very, very good. It was light and a bit peppery and lemony.

I made the Pappardelle using my favorite pasta recipe from Tide and Thyme.

The meal came together quickly. I had everything prepped ahead of time. Tearing the Prosciutto may take longer than you think so it is best to have all your mis en place ready.

Pappardelle with Arugula and Prosciutto, from Bon Appetit May 2013

Ingredients -
1/2 pound pappardelle or fettuccine
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
1/4 cup chopped fresh chives
2 teaspoons finely grated lemon zest plus more for serving
1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
1/3 cup finely grated Parmesan plus more for serving
Freshly ground black pepper
3 ounces prosciutto, torn into 1-inch pieces

Method -
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.

Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.
Add pasta, chives, 2 teaspoons lemon zest, and 3/4 cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.

Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and Parmesan.

 

And to snack on with a cocktail while preparing dinner I made Spicy Roasted Chickpeas. I used the recipe from the Martha Stewart site. Cheers!

And Happy 44th Anniversary to my sister and her husband!

Bistecchina alla Napoletana

First Friday night after Easter means it's meat for dinner!
I found this recipe on a favorite blog of mine, Cooking with Guiseppe. Cooking with Guiseppe is were I can find recipes that look just like what a ate as a child. And I knew as soon as I saw the recipe that Chris would like this. And he did. We both did. As you can see by the photos I did not use mushrooms. One of us does not like mushrooms... no I will not name names. So I added zucchini in its place.

I went to the wine store and I was looking for a wine from Naples. Not easy to do. But at least the owner knew what I was looking for and would order some. I ended up getting a bottle of Fattoria di Basciano Chianti Rufina 2009 for $12. I know that Jacques Pepin said you don't need to spend over $10 for a good bottle of wine but what the heck it has been a long week.

And seeing it was Friday I made some Roasted Chickpeas. Perfect with that Vodka Gimlet.