Pasta Carbonara

If you had to describe Mexican, Italian, or Chinese food, what would you say? Delicious I think, but probably also heavy and greasy. Traditional dishes from these cultures are healthy, but what we eat in restaurants here are Americanized calorie-bombs vaguely resembling the originals. Take pasta carbonara, for example. The ingredients at the average Italian-American restaurant include heavy cream and loads of butter. In Italy, carbonara is actually made without cream of any kind. Instead, raw eggs are mixed with the hot pasta to create a luxurious sauce with more nutrition and fewer calories than a cream sauce. I know it seems crazy, but try it once and you'll have a hard time going back to the cream version.

In addition being some good comfort food, this pasta dish also uses few ingredients and comes together while the pasta boils, making it perfect for a weeknight. Happy cooking!

Pasta Carbonara
A Tiny Chef original

4.5 ounces rotini pasta (about 2 cups)
4 slices bacon
1 medium onion
1 large egg
half a small bunch of parsley
Small handful of shredded Parmesan
Freshly ground pepper

In a medium pot, bring several quarts of salted water to a boil. While the water is heating, slice the bacon into half-inch strips. Heat a medium non-stick skillet on medium heat and fry the bacon until brown and crispy.

While the bacon is cooking, chop the onion. When the bacon is done, remove it to a paper towel-lined plate with a slotted spoon. Drain off all but 1 teaspoon of the bacon fat. Return the pan to the stove and add the onion, cooking slowly over medium-low heat. Stir frequently to prevent the onions from browning.

My water usually boils right as the bacon finishes, so I normally start the pasta and the onions at the same time. If yours takes a little longer, don't worry about it. The onions can cook anywhere from 10 to 20 minutes with a similar result.

While the onions and pasta are cooking, beat the egg in a large bowl. Finely chop the parsley and add it and the Parmesan to the bowl.

When the pasta is done, drain it and add it immediately to the onions. Then dump the onion-pasta mix into the egg bowl and stir immediately and continuously for about 60 seconds. The egg will cook as it coats the pasta. Once the egg is incorporated, add a bunch of freshly ground pepper and stir for 30 seconds. Then plate the pasta and split the bacon crumbles between the two dishes.

Makes 2 servings

Nicoise Sauce

For Italians, Bolognese is the king of meat sauces. It's a rich, dark ragu containing meat, minced vegetables, and milk, requiring hours of simmering. Not exactly something you can throw together on your average night. Although quick versions exist, I'd rather save myself for the real thing.

Enter this Nicoise sauce. The ground meat and minced vegetables are reminiscent of Bolognese, but the olives and orange peel make it different enough to stand on it's own. I found this recipe a couple years ago and have made it for company several times to rave reviews. Like most sauces, it doubles and freezes nicely. If you don't have a food processor or don't feel like splurging for sirloin, don't fret! You can chop the vegetables by hand and use regular ground beef.

Lastly, please excuse the fact that my photo of this dish looks like something you'd feed to your favorite canine friend, I'm still working on the whole picture taking thing. Happy cooking!

Nicoise Sauce
Adapted from Food Network Magazine

2 teaspoons olive oil
4 slices bacon, diced
4 cloves garlic, smashed
1/2 pound ground sirloin
2 shallots
4 carrots
3 stalks celery
1/4 cup red wine
1 tablespoon tomato paste
Salt and pepper
1 15-ounce can crushed tomatoes
1 bay leaf
1/2 cup kalamata or nicoise olives, chopped
3/4 teaspoon fresh OR 1/4 teaspoon dried orange zest
hot water

Heat the oil in a large skillet over medium-high heat. Add the bacon and cook until it starts to brown, about 4 minutes. Add the garlic and cook for an additional minute. Add the ground sirloin and cook for 5 minutes, breaking it up as it cooks. Finely chop the shallots, carrots, and celery in a food processor and add to the pan along with the wine and tomato paste. Cook until the vegetables soften, about 6 minutes. Season with salt and pepper.

Soak the orange zest in 1/2 cup of hot water for 5 minutes. Once the vegetables have softened, add the crushed tomatoes, bay leaf, olives, and orange zest including liquid. Bring the sauce to a simmer, lower the heat, cover, and cook 20 minutes. Uncover, increase the heat and simmer to thicken.

Remove the bay leaf and season the sauce with salt and pepper. I've served this sauce over gnocchi as the original recipe suggested as well as pasta. This time around we went with spaghetti squash and it was just as good.

Makes 4 servings

Quesadillas

Although I barely remember much of high school, parts of college, and let's be honest, things that happened last week, my capacity for food-related memories seems limitless. When I was in elementary school, my grandmother and I would stop at Friendly's during the hour drive to her house. Not much of a meat eater, I frequently opted for cheese quesadillas. A perfectly browned and buttered tortilla, filled with gooey melted cheese. I can still see myself dipping the corners in sour cream after each bite.

As an adult, my love of quesadillas has not wavered. This recipe is a Tiny Chef staple, loved by friends, boyfriends, and yes, my grandmother. Refried beans are the key to making quesadillas into a healthy-ish dinner. They have a gooey mouthfeel, but provide much more nutrition than an all-cheese filling. The peppers add crunch and the olives are a salty bite of goodness. I've also used leftover chicken, jalapenos, and tomatoes with much success, so experiment with what you have on hand. Happy cooking!

 

Quesadillas
A Tiny Chef original

4 flour tortillas
1-2 chipotles in adobo, minced (optional)
1 cup refried beans, about half a 16 oz. can
1 bell pepper, sliced into one inch strips
1/4 cup green olives, sliced
1/2 cup shredded cheese
Cooking spray

Place one tortilla on a flat surface. If using, spread a small amount of chipotles onto half of the tortilla. Drop about 1/4 of a cup of refried beans onto the same half, spreading evenly. Cover beans with one quarter of the bell pepper and the green olives, distributing evenly. Finally, sprinkle with two tablespoons of cheese, about two big pinches. Fold the tortilla in half. Repeat assembly for remaining tortillas.

Spray a large non-stick pan with cooking spray and heat on medium-low. When warm, add two tortillas and cook until lightly brown, about 5-7 minutes. Then flip and brown the other side, about 3-5 minutes. Remove from pan, let cool slightly, and cut into thirds. Cook the remaining tortillas. Serve with sour cream or plain yogurt for dipping.

Makes 4 quesadillas