10/22/11

FOODIE Quickie: Cannellini Beans w/ Kale and Pancetta

KaleandBeans 

Hi all!  Happy Weekend!  I thought I'd pop on here real quick and share a quick, healthy, and super delicious side dish with you.  Mark was out of town the last couple weeks so I haven't been doing that much cooking.  I mean, I've been making myself dinner most nights, but it's been things like beans and rice with chicken or a salad with chicken tenders on top.  Nothing really worthy of sharing with anyone.  But now he's back so I can get my cookin' on again.

This is a side dish I threw together a few weeks ago because Mark brought home so beautiful Kale from Whole Foods and it pairs so well with white beans and bacon.  So instead of creating a whole pasta dish, I just put these ingredients together and found that it made a great side dish.  It's healthy too!

 To make this, start by heating a little olive oil up in a pan over medium heat.  Add the pancetta to the pan and saute until the pancetta starts to get crispy.  Remove the pancetta with a slotted spoon and drain on a paper towel.  Leave about a tablespoon of the pancetta droppings in the pan. 

 Add some chopped white onion and saute for a few minutes until the onions start to look translucent.  Then add some minced garlic and saute for about a minute so you can smell the garlic but you don't end up toasting it.

Next, wash your kale and cut off the ends of the stems.  Cut the kale up into bite size pieces, then throw the kale into the pan with the onions and garlic.  Drizzle a little more olive oil over the top and toss.  The kale will begin to wilt down into the pan.  After a couple minutes, pour in the chicken broth to deglaze whatever wonderfulness is stuck to the bottom of the pan.  Use your wooden spoon to stir everything up and scrape up everything off the bottom of the pan.  Turn the heat down to low and cover the pan to allow the kale to get tender.

While the kale is cooking, drain and rinse the cannellini beans.  After about ten minutes, remove the lid from the pan and add the beans to the kale mixture.  Stir everything together, then hit it with some sea salt and fresh ground pepper.  Oh and some red pepper flakes for a little kick...  this is MY recipe you know.  Gotta have at least a little kick.  This dish is done when the beans are cooked through and start to become creamy.

Transfer the mixture to a serving bowl (we just got these at Costco) and top it with some grated Parmesan cheese.  Done!  Enjoy and I'll be back next week with some more good stuff!

Now if you'll excuse me, I have to do a little housework before it's time to head to downtown Cleveland for Brewzilla!  If during my drunken journey I remember to take some good pics, I'll share them with you!




Cannellini Beans w/ Kale and Pancetta

beans, kale, side dish

See Cannellini Beans w/ Kale and Pancetta on Key Ingredient.

10/1/11

Emeril's One-Pot Blogger Cooking Party: Shrimp and Asparagus Risotto

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So here we are kids…  the last day of the Emeril One-Pot Blogger Cooking Party.  It's been a challenge, it's been hectic, it's been delicious, and it's been fun.  I've met some new foodies because of this project and discovered some new food blogs.  I'm still blown away by some of your photography, fellow food bloggers.  It's also fun to see so many other people cook dinner like I do on a regular basis.  I'm used to being surrounded by people that continually act shocked when I tell them what I made for dinner the night before.  Then they're even more shocked when they see a picture of it, plated in a pretty way like you'd find at a restaurant.  I've personally never understood why more people don't spend more time making dinner and taking the extra minute to make it look pretty on the plate.  The cooking process is so therapeutic, so relaxing, and such a great creative outlet.  The plating of the food is like finishing the painting I've been working on and I'm just putting the finishing touches on it before I want anyone to see it.  Everyone loves to dig into a beautiful dish presented to them at a restaurant, but why don't they also do the same at home?  I know, I'm not like everyone else and they're not like me and that's fine.  I just think if more people took the time to try and make some more involved dishes and then plate them in a pretty way, they would feel the same joy I feel on those nights I get the pleasure of cooking dinner at home.  So when I meet new food bloggers online, I get to see that I'm not alone in this thinking and I get to admire their food and their cooking skills and it's so much fun for me. 

Another great thing that came out of participating in this cooking party is that it forced me to blog a lot more often than I had been, which is a great thing.  At first the blogging deadline felt a bit like homework and since I just graduated college after going for the last 6 years, I was pretty far from wanting to do anything resembling homework and "due dates" did not appeal to me.  But after I got into it, I really started to enjoy it.  Now that the party is over, I plan to keep up the blogging pace so I'm at least sharing a few dishes a week with you.  Hold me to it, guys.  Kick me in the ass on Twitter (@TaratheFoodie) if you see me slacking.  Thanks :-)

Ok, so let's talk about this last dish that I chose to make from Emeril's new cookbook, Sizzling Skillets and Other One-Pot Wonders.  Not that this will be anywhere close to the last dish I make from this book, but it is the last official dish made for this blogger party.  I look forward to making the oxtail recipe in the very near future, don't you worry. 

So with this dish, I again wanted to choose something that would use some ingredients that I already had on hand, which was shrimp and rice.  Oh, and shoutout to my boyfriend Mark for stopping at Whole Foods and/or Costco almost every night for the last couple weeks to get me the ingredients I needed for all the different dishes I chose to cook from this book.  I really appreciate it.  He's the best, gals.  ;-)

After the jump, I'll show you how I made this risotto is made. Also, don't forget to check out more recipes cooked for you by my food blogger buddies here:

Bite and Booze and on Facebook here.
Just off the Red Streetcar Line and on Facebook here.
Diabetic Foodie and on Facebook here.
Tracey's Culinary Adventures and on Facebook here.
The Boys Made Me Do It! and on Facebook here.
Mommy Hates Cooking and on Facebook here.
Farmgirl Gourmet and on Facebook here.
Cajun Chef Ryan and on Facebook here.
Savoring Today and on Facebook here.
Not Rachael Ray and on Facebook here.
Miss in the Kitchen and on Facebook here.
30AEATS and on Facebook here.
Foodhunters Guide to Cuisine and on Facebook here.
Thyme in our Kitchen and on Facebook here.
Cooking with Books and on Facebook here.
Goov-y Foody and on Facebook here.
Manges! Mangi! and on Facebook here.
The Wicked Noodle and on Facebook here.
Cookistry and on Facebook here.

Also, check out Emeril's Facebook page here: Emeril Lagasse and follow him on Twitter here: @Emeril and check out Emeril's publishing company, Morrow Publishing, blogging here: The Secret Ingredient, and on Twitter here: @MorrowCooks, and on Facebook here: Morrow Cooks.

Emeril's One-Pot Blogger Cooking Party: Pasta e Fagiole

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Pasta e Fagiole translates to "Pasta and Beans" in English.  Hmm... it sounds so much fancier in Italian, doesn't it?  As I mentioned in my last post, and probably here and there over the years, my boyfriend is Italian and loves food - cooking it and eating it.  He is also a wealth of knowledge to me when it comes to pronouncing the names of Italian dishes correctly and what they should look or taste like.  So when I made this dish, which I kept calling a soup, a few days ago, he kept saying, "It's not a soup!"  Well of course that just made me want to call it a soup even more...  ;-)

As you can see in the picture above, I kind of made it like a soup.  I wasn't sure what the finished dish was supposed to look like.  I didn't Google it and there wasn't a photo of it in the book.  It's not totally a soup, but it's pretty saucy how I made it, but I have to say I really loved it that way.  So if a saucy Pasta e Fagiole is wrong... well honey, I don't wanna be right.

I HIGHLY recommend making this soup.  It is so delicious and so very good for you.  It's loaded with kale, which is one of the best vegetables you can possibly eat.  It's also got delicious cannelini beans and tomatoes and of course a little heat from some crushed red pepper flake (a spice I have come to realize Emeril is VERY fond of... I think he uses it in nearly every recipe).  I'm with him... crushed red pepper flake rocks.

This is dish #8 out of the 9 recipes I prepared from Emeril's new cookbook, Sizzling Skillets and Other One-Pot Wonders.  After the jump, I'll show you how this dish is made.  Also, don't forget to check out more recipes cooked for you by my food blogger buddies here:

Bite and Booze and on Facebook here.
Just off the Red Streetcar Line and on Facebook here.
Diabetic Foodie and on Facebook here.
Tracey's Culinary Adventures and on Facebook here.
The Boys Made Me Do It! and on Facebook here.
Mommy Hates Cooking and on Facebook here.
Farmgirl Gourmet and on Facebook here.
Cajun Chef Ryan and on Facebook here.
Savoring Today and on Facebook here.
Not Rachael Ray and on Facebook here.
Miss in the Kitchen and on Facebook here.
30AEATS and on Facebook here.
Foodhunters Guide to Cuisine and on Facebook here.
Thyme in our Kitchen and on Facebook here.
Cooking with Books and on Facebook here.
Goov-y Foody and on Facebook here.
Manges! Mangi! and on Facebook here.
The Wicked Noodle and on Facebook here.
Cookistry and on Facebook here.

Also, check out Emeril's Facebook page here: Emeril Lagasse and follow him on Twitter here: @Emeril and check out Emeril's publishing company, Morrow Publishing, blogging here: The Secret Ingredient, and on Twitter here: @MorrowCooks, and on Facebook here: Morrow Cooks.