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Tag: From the Pantry

Penne Puttanesca

10 Anchovy Fillets
2 tsp Crushed Red Pepper Flakes
3 Garlic Cloves [large, minced]
2 Tbs Extra Virgin Olive Oil
1 28 oz can Diced Tomatoes [in their juices]
3 Tbs Capers [in brine, drained]
1/2 cup Kalamata Olives [pitted, rinsed + halved]
2 tsp Oregano [dried]
1/4 cup Italian Parsley [fresh, flat leaf, chopped]
1/2 cup Basil [fresh, chopped, several small leaves reserved for garnish]

1 lb Penne Pasta [dried]

Cook pasta until al dente in salted boiling water.  Meanwhile, heat oil over medium heat.  Add garlic, anchovies + crushed red pepper.  Saute for several minutes until anchovies begin to break up.  Add tomatoes + capers and simmer for 5 minutes.  Add oregano + olives and simmer for 5+ minutes more.   Stir in herbs just before serving.   Serve over hot pasta + garnish with whole basil leaves.

Garlicky Hummus

2 cans Garbanzo Beans [rinsed]
4 Garlic Cloves [make a very garlicky hummus]
1/4 cup + 2 Tbs Tahini
2 Lemons [juice only from 1-1/2, or more]
1/2 cup olive oil
1 tsp Cumin
dash Cayenne Pepper
Salt + Freshly Ground Black Pepper
Smoked Spanish Paprika [garnish]

Add beans, garlic, tahini, lemon juice + 1/4 cup of olive oil to food processor and process till smooth. Add seasonings, process again. Taste, adding more lemon juice, salt + pepper to taste. Garnish with a sprinkle of smoked paprika and serve immediately.

Party size. Serve with bread and veggies.

[Use only two garlic cloves for a less garlic-dominant spread or if you’re going to serve it the next day.]

Green Lentil Hummus

1 cup French Green Lentils
1/4 tsp. Dried Thyme
1 Bay Leaf
6 Tbs Extra Virgin Olive Oil
1 Lemon [juice only]
2 Garlic Cloves [smashed + peeled]
1/4 cup Tahini
1/2 tsp Cumin
1/4 cup Water
Salt + Freshly Ground Black Pepper
Fennel, Carrots, Radishes [sliced thinly for dipping]

Simmer lentils in 2 cups water with thyme + bay leaf till tender, about 20 minutes.   Allow to cool slightly.  Process all ingredients in a food processor till smooth, adding a dash more water or olive oil if necessary.  Serve with veggies, crackers, or bread.

Makes plenty. Would be great to half for a regular day; make the whole recipe for a party.

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