Mediterranean Ceci Beans and Spinach

I have adapted this amazing recipe from Smitten Kitchen, one of my favorite blogs. It was originally inspired by a Spanish dish, which I changed a ton based on my own preferences and general kitchen laziness

This can be served both as a hearty side and as a light main dish over toast or with pita bread. It's crying out to be served with a dry red wine. The leftovers are even better, I tend to just eat them plain, which is saying something because I don't really like leftovers.

Ingredients
1-2 tablespoons olive oil (enough to coat bottom of large skillet)
3-4 garlic cloves, minced (depending on size)
1/2 teaspoon ground cumin (or whole seeds if you have them)
1/4 tsp whole fennel seeds
1/2 tsp oregano
1/2 teaspoon smoked paprika
Red pepper flakes to taste

2 tablespoons red wine vinegar (could additionally use a splash of dry red wine here if you'd like)
3/4 cup tomato sauce (I used tomato basil marinara from a jar in my fridge, any tomato sauce would work I think)
1/2 pound dried ceci beans (aka chickpeas) soaked overnight and cooked until soft (or from two 15-ounce cans, drained and rinsed)
1/2 pound baby spinach or other baby greens, washed
Salt and freshly ground black pepper to taste (I used some smoked sea salt for extra smokey kick)

Heat oil on low in a large skillet. Add garlic and spices, stirring to keep them from burning. Saute garlic and spices on low for a minute or two until garlic is fragrant, watching closely to make sure it does not brown.

Add the vinegar and turn up the heat to medium until it starts to bubble, then add tomato sauce and ceci beans, stirring thoroughly to coat the chick peas in sauce.

Simmer until the sauce is slightly thickend and the chick peas are hot and have absorbed some of the sauce, 5-10 minutes.

Add spinach and cook just until it is wilted. Take off heat and add salt and pepper to taste.

Serves 3-4, depending on whether it is a meal or a side. Reheats wonderfully in the microwave.

Distracted Dish © 2013-2017

Sausage Roll

Sausage Roll is the ultimate party food. It is a crowd pleasing finger food appetizer that holds up well for a couple hours at room temperature. It is not likely to last that long, though. It's also good reheated the next day for breakfast.

Ingredients
1 lb bulk ground medium Italian sausage
1 small red pepper, diced
1 tsp garlic powder
1 tsp oregano
Hot red pepper flakes to taste
4 eggs
1 lb refrigerated bread/pizza dough
12oz-16oz shredded cheese (I use half mozzarella and half pepperjack, but cheddar, provolone, etc would work)
1/4 cup Romano (or Parmesan) cheese

1 Tbsp butter (optional)
1-2 cloves garlic, minced (optional)

Heat oven to 350

In a large skillet, saute the sausage and peppers until the sausage is browned. Season with hot pepper flakes, garlic powder and oregano. When brown, move all the sausage mixture to one side of the pan, crack the eggs into a cup and beat them lightly with a fork, same as making scrambled eggs. Pour the eggs into the other side of the pan in a thin layer. Cook them until about half set, stirring them with a spatula to keep the bottom from sticking. Then mix the half-cooked eggs and sausage together while the eggs finish setting. Remove the pan from the heat, taste and adjust seasonings if necessary.

Measure a sheet of tin foil (or parchment paper) slightly larger than a cookie sheet. Roll the bread dough into a rectangle that will fit inside the cookie sheet (it will expand when it bakes so leave room on the long side). Be careful not to roll too thin or the dough may break when rolled up and cause a mess. Spread the sausage and eggs evenly onto the dough, leaving an inch on all sides clear.

Shred the cheese and sprinkle it evenly on the top, finishing with the Romano. Start with 12 oz of cheese and shred more if necessary to cover to your linking. It depends on the size of the cookie sheet/dough rectangle. Carefully roll the dough up from the long side into a log of rolled up dough and filling. This works best with an extra set of hands to hold one end of the roll in place while the other end is gently tucked under itself. Pinch the seam and ends of the roll sealed.


Roll the sealed up dough roll onto the tin foil, seam side down, and lift the foil onto the cookie sheet. Gently cut 3 or 4 small slashes across the top of the roll to release steam. Optionally you can melt the butter on low heat in the skillet and gently saute the minced garlic until it is fragrant and just barely starting to color. Brush the garlic butter on the top of the sausage roll just before putting it in the oven. This step is not necessary for a great sausage roll and I often don't do it, but it adds a little extra kick.

Bake for 30 - 45 minutes or until lightly browned and the dough is cooked through. Tapping on the roll should produce a hollow sound. Cool until safe to touch, then transfer to a cutting board and slice into 1/2" - 1" slices for serving. Best served warm or at room temperature. Leftovers reheat well and keep for up to 3 days in the fridge.

Variations on this recipe can substitute crumbled bacon, chopped mushrooms, greens, chopped broccoli, or mixed peppers for the sausage. Saute the alternate ingredients, season as desired, add eggs, and proceed with the recipe from there.

Distracted Dish © 2013-2017

Baked Ricotta Macaroni and Cheese

Ricotta makes a quick baked macaroni and cheese with a light and delicate texture.

Ingredients

1/2 lb (2 cups dry) medium pasta shells/elbows, cooked, reserve 1 cup of the cooking water

12 ounces fresh mozzarella/pepperjack/cheddar, grated
1 1/2 cups ricotta cheese (full fat is best)
1 tsp freshly ground black pepper
1/4 tsp salt
1/4 tsp white pepper (optional)
1/4 tsp ground mustard (optional)
pinch cayenne pepper (optional)
pinch of mace or nutmeg (optional but highly recommend)

1/4 cup seasoned bread crumbs
1/4 cup finely grated Romano cheese
2 tbsp butter, cut into small cubes, plus more for greasing


Preheat the oven to 375°. Butter an 8x8 or 9x9 casserole dish.

In a large pot of boiling well-salted water, cook the pasta according to package directions. Reserve about 1 cup of the pasta cooking water, and then drain the pasta.

Stir together the shredded cheese, ricotta, black pepper, and desired seasonings in a bowl large enough to hold all cooked pasta and the cheese.

Add the pasta to the cheese mixture and toss well to coat. Add about 1/2 cup of the cooking water, or as needed, to loosen the sauce. Pour the mixture into the buttered casserole dish.

In a small bowl, stir together the bread crumbs and Parmesan cheese, then sprinkle the mixture evenly over the pasta. Dot the top of the dish with the butter cubes.

Bake until the cheese is bubbling and the topping has started to crisp up, 15-20 minutes. Turn on the broiler and broil the macaroni and cheese until the crumbs are golden brown, watch close to keep from burning. It should take about 3 minutes. Let the macaroni and cheese cool for at least 10 minutes to firm up a bit. Keep leftovers in the refrigerator.