Tom Recommends: Cannellini with Pork and Rosemary

Cannellini with Pork and Rosemary

yield: Makes 12 to 14 (main course) servings

active time: 20 min

total time: 2 1/2 hr

Few can resist this soup-stew of tender cannellini beans, silken pork shoulder, tomatoes, and herbs.

ingredients

• 2 pounds dried white beans, such as cannellini or Great Northern (4 3/4 cups), picked over and rinsed
• 5 pounds boneless pork shoulder, trimmed and cut into 1½-inch pieces
• 4 quarts water
• 2 Turkish bay leaves or 1 California
• 1 teaspoon dried oregano
• 2 medium onions, chopped
• 3 tablespoons finely chopped garlic
• 4 teaspoons finely chopped rosemary
• 1 1/2 pounds cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 6 cups flat-leaf parsley (from 3 bunches), very coarsely chopped

• Accompaniment: extra-virgin olive oil for drizzling

http://www.epicurious.com:80/recipes/food/views/Cannellini-with-Pork-and-Rosemary-350926#ixzz1mvFZ4eDx

Finn Recommends: Easy Breakfast Strata

Often on vacation and holidays, I find that no one's really awake enough to consider breakfast for a crowd. This is an easy, basic recipe that can be souped-up with sauteed vegetables or toned-down without meat for vegetarians. It is best to prepare the night before, but comes together quickly the morning-of, as well.

Easy Breakfast Strata

Ingredients

• 1 pound pork sausage
• 6 (1 ounce) slices bread, cubed
• 2 cups shredded Cheddar cheese
• 6 eggs
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon ground dry mustard

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
3. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
4. Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

http://allrecipes.com/recipe/easy-sausage-strata/

Vin Recommends: Light Butternut Squash Macaroni and Cheesei

• 
  
• Light Butternut Squash Macaroni and Cheese
• 
  
• YIELD: Serves 8 (serving size: 1 1/3 cups)
• HANDS-ON:1 Hour
• TOTAL:1 Hour, 25 Minutes
• COURSE: Casseroles, Main Dishes

Ingredients

• 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
• 1 1/4 cups fat-free, lower-sodium chicken broth (substitute vegetable broth for vegetarian)
• 1 1/2 cups fat-free milk
• 2 garlic cloves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fat-free Greek yogurt
• 1 1/4 cups (5 ounces) shredded Gruyère cheese
• 1 cup (4 ounces) grated pecorino Romano cheese
• 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 pound uncooked cavatappi
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh parsley

Preparation

1. Preheat oven to 375°.

2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

http://www.myrecipes.com/recipe/creamy-light-macaroni-cheese-50400000115195/print/

Patrick Recommends: Herbed Chickpea Crackers

• Herbed Chickpea Crackers
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• I bought some chickpea flour at a local Middle Eastern market
• when I had the grand idea of becoming the Chicago King of
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• baked falafel. In the process, I found a boxed mix that does a
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• better job than I ever could. In researching uses for the
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• chickpea flour, I found this cracker recipe. These are savory
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• guilt-free crackers that impress.
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• Time 15 minutes
• Serves 4

Ingredients

---

• 1/2 cup chickpea flour, sifted before measuring
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 tablespoons nutritional yeast
• 1/2 tbsp pepper
• 1 tsp oregano
• 3-5 tablespoons water

How to make it

---

• Preheat oven to 350F.
• Mix all dry ingredients together well.
• Begin stirring in water one tablespoon at a time. When the dough can be formed into a ball, you have added enough water.
• Knead the dough several times to distribute the ingredients, and then roll it in plastic wrap and let rest 15-20 minutes.
• Dust your work area and rolling pin well with the gluten-free flour.
• Divide dough in half, put half on the floured surface, and sprinkle the top with flour.
• Roll it out extremely thin, and cut it into 1" squares.
• Place crackers on a non-stick cookie sheet and repeat with other half of dough.
• Prick each cracker once or twice with a fork.
• Bake for 15 minutes, then turn off oven and allow them to cool inside.
• http://www.grouprecipes.com/40591/herbed-chickpea-crackers.html