2 c low-sodium vegetable or chicken broth
2 c water
8 oz penne pasta
1 pint cherry tomatoes
1 c cannellini beans, rinsed
1/2 c pitted kalamata olives
1/2 c minced fresh basil
1/2 c grated Parmesan cheese
2 t extra-virgin olive oil
fresh lemon juice
kosher salt
freshly ground black pepper
cook broth, water, penne and 1/2 t salt in 12" nonstick skillet over high heat, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes. while pasta is cooking, cut tomatoes in half and chop the olives. once penne is tender, stir in tomatoes, beans, and olives, and continue to cook until they are heated through, about 2 minutes. remove from heat, and stir in basil, parmesan, and oil. season with lemon juice, salt, and pepper to taste.
23 November 2007
12 November 2007
oven-crisped latkes
1.5 lbs russet potatoes, scrubbed and shredded (2 large)
1 medium onion, shredded
2 shallots, minced
1 t salt
2 pieces whole-wheat matzo (6x6”), broken into pieces
½ t white pepper
3 T peanut or olive oil, divided
Toss potato, onion, shallots, and salt in medium bowl Transfer to sieve set over large bowl; let drain for about 15 minutes. Squeeze the mixture a handful at a time, over the bowl, to release excess moisture (don’t oversqueeze—some moisture should remain). Transfer the squeezed potato to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment—potato starch—in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.
Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.
Preheat oven to 425ยบ F. Coat a baking sheet with cooking spray.
Heat 1 T oil in a large skillet over medium high heat. Stir the potato mixture. Cook 4 latkes per batch: place ¼ c potato mixture in a little of the oil and press with the back of the spatula to flatten into a 3 1/2 –inch cake. Cook until crispy and golden, 1 ½ to 3 minutes per side. Transfer the latkes to the prepared baking side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 T oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.
Makes 12 latkes.
Per latke: 108 calories, 4g fat, 18mg chol, 16g carb, 3g protein, 2g fiber, 204mg sodium.
1 medium onion, shredded
2 shallots, minced
1 t salt
2 pieces whole-wheat matzo (6x6”), broken into pieces
½ t white pepper
3 T peanut or olive oil, divided
Toss potato, onion, shallots, and salt in medium bowl Transfer to sieve set over large bowl; let drain for about 15 minutes. Squeeze the mixture a handful at a time, over the bowl, to release excess moisture (don’t oversqueeze—some moisture should remain). Transfer the squeezed potato to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment—potato starch—in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.
Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.
Preheat oven to 425ยบ F. Coat a baking sheet with cooking spray.
Heat 1 T oil in a large skillet over medium high heat. Stir the potato mixture. Cook 4 latkes per batch: place ¼ c potato mixture in a little of the oil and press with the back of the spatula to flatten into a 3 1/2 –inch cake. Cook until crispy and golden, 1 ½ to 3 minutes per side. Transfer the latkes to the prepared baking side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 T oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.
Makes 12 latkes.
Per latke: 108 calories, 4g fat, 18mg chol, 16g carb, 3g protein, 2g fiber, 204mg sodium.
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