Pasta Puttanesca

Adam was craving some seafood, so we decided to make homemade pasta with a puttanesca sauce. We found this recipe online and altered it slightly to make it more veggie friendly. We omitted the anchovies and cooked the squid (and shrimp and scallops) separately. I ate vegetarian Italian sausage as my protein. This was absolutely delicious and definitely a way to impress guests.

Calamari Puttanesca Recipe (www.dinnertool.com/recipe/view/34529/Calamari-Puttanesca)

We omitted the rice and chose to prepare homemade pasta instead. Any type of grain that soaks in the sauce will work perfectly.

Boiled rice, preferably made with medium-grain rice

1 medium onion, chopped

3 anchovy filets in oil, rinsed and chopped, or 1 tsp. anchovy paste

2 garlic cloves, minced

1 can (28 oz.) Italian plum tomatoes in puree, coarsely chopped

1/2 cup (4 oz) black Mediterranean olives, pitted

1/3 cup red wine

1/4 cup chopped fresh basil or 1 1/2 tsp. dried oregano

3 Tbs. small capers, rinsed

1/4 tsp. crushed red pepper, or more to taste

1 lb. squid, tentacles cut off and coarsely chopped, sacks cut off into 1/4-inch rings

salt

1. In a dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion and cook, stirring often, until golden, about 5 minutes. Add the anchovies and garlic and stir, breaking up the anchovies, for 1 minute.

2. Stir in the tomatoes with their puree, the olives, wine, basil, capers, and crushed red pepper. Bring to a boil. Simmer briskly until slightly reduced, about 5 minutes.

3. Stir in the squid and cook until the squid is just tender and opaque, about 3 minutes. Salt to taste.

4. Spoon the rice into individual soup bowls and top with the squid and sauce. Serve immediately.

Bean Burger

These black bean burgers are quick enough to make that you can eat them any night of the week. Piled with spinach, tomato, red onion, and avocado with some melted cheddar cheese, even meat eaters will love this burger. Paired with a gourmet salad, this meal is delicious, nutritious, and a whiz to make.


Our Homemade Quick Black Bean Burger (Cooking Light, November 2009)

1 (2-oz.) hamburger bun, torn into pieces
3 Tbs. olive oil, divided
2 tsp. chopped garlic
1 (15.25-oz.) can black beans, rinsed and drained
1 tsp. grated lime rind
3/4 tsp. chili powder
1/3 tsp. chopped fresh oregano
1/4 tsp. salt
1 large egg, lightly beaten
1 large egg white, lightly beaten

1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
2. Combine 1 Tbs. oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
3. Heat remaining 2 Tbs. oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.


Candied Walnut, Pear, and Leafy Green Salad (Cooking Light, November 2009)

I'm not sure if this salad went perfectly with the burgers, but it sure was fantastic. This salad is fancy enough and easy enough to serve at any meal whether it be a special occasion or a Wednesday night.

1/3 cup sugar
2/3 cup chopped walnuts, toasted
cooking spray
1/2 tsp. kosher salt, divided
2 Tbs. white balsamic vinegar
1 1/2 tsp. Dijon mustard
3 Tbs. extra-virgin olive oil
1 Tbs. capers, chopped
4 cups torn green leaf lettuce
4 cups chopped romaine lettuce
4 cups chopped radicchio
1 ripe red Anjou pear, thinly sliced
1/4 tsp. freshly ground black pepper

1. Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir). Remove from heat; carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 tsp. salt. Set aside until cook; break into small pieces.
2. Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.
3. Combine lettuces and radicchio; top with pear and candied walnuts. Drizzle dressing evenly over salad.