Food: Tomato Pasta Bake

Jonathan's parents are coming into town and I plan to make this at some point over the weekend. Actually, I think it'll be the perfect thing for Saturday dinner since we're going to an early evening play at his niece and nephew's school...so we'll need a quick and hearty meal before the show.

I actually discovered this recipe by accident. For some reason, a couple of months ago, both Jonathan and I came home from the store (separate grocery trips) with Havarati cheese. It's not something we'd normally buy for a "dice into cubes and snack on" sort of cheese. And I don't think either one of us has ever made anything with it before. How on earth we both decided to buy it and bring it home on a whim, I have no idea. So...with two blocks of cheese in the fridge I decided I needed to find a way to use it up. A quick internet search for Havarati recipes resulted in this pasta dish. And this was more than a perfect recipe - so delish, hearty yet not too filling.

This "Tomato Pasta Bake" is more adult and less greasy than macaroni and cheese and more filling than just sauce and pasta. Yes, it's kind of crazy in the fact it uses THREE large cans of tomatoes (be sure to drain them first...I almost missed that step the first time I made it). But it's so easy...how could you resist? It also makes quite a lovely presentation even in a plain, old, glass pyrex baking dish. Add a glass of red wine and some fresh bread from the local bakery and you're good to go. Heck...even feel free to invite a few friends over for dinner. After all, what could be nicer than something that's quick, tasty, neatly presented, and even better with a bottle of wine and company?

Tomato Pasta Bake

Adapted from Epicurious

INGREDIENTS

• 6 T olive oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 3, 28-oz cans of whole tomatoes, drained
• 2 T dried basil
• 1 1/2 t crushed red pepper
• 2 c low sodium broth or stock (chicken or vegetable)
• 14.5 oz protein enhanced, whole grain penne
• 1 7-oz block of Havarati, grated
• 1/3 c sliced, pitted, kalamata olives
• 1/3 c grated, fresh Parmesan cheese
• 1/4 c torn fresh basil

DIRECTIONS

• Heat 3 T of oil in a deep pot over medium-high (a Dutch or French Oven works great for this). Add onion and garlic and saute until onion is translucent (5-8 minutes).
• Mix in drained tomatoes, dried basil, and crushed red pepper. Bring to a boil, crushing tomatoes with the back of a wooden spoon (be careful not to splatter as the liquid will be very hot).
• Add broth to the pot and bring to a boil. Reduce heat to medium and simmer until mixture resembles a chunky sauce, about 1 hour. Stir occasionally.
• Preheat oven to 375. Cook pasta per directions on box, drain well and toss with 3 T of olive oil.
• Pour pasta into pot with sauce. Mix in Havarati cheese. Toss to coat and then transfer pasta into a 13x9x2" glass baking dish. Sprinkle with olives (if desired) and then with parmesan cheese.
• Bake pasta for 30 minutes or until heated through. Sprinkle with fresh basil prior to serving.

Food: Stacked Chicken Enchiladas with Salsa Verde

What can I say, it seems the tuna noodle has broken my opinion about one-dish, baked-in-the-oven meals and now I'm on a casserole kick. I don't think I've told any of you how I happened to stumble over these recipes lately. I'm on a nice vacation from work (i.e. I quit my old job to take a new job and decided to take off about a month in between stints). So I've been getting caught up on things around my house that I have neglected due to massive travel over the past couple of years. And one of those things is getting rid of old magazines and combing through past articles and recipes I've torn out, trying to make some sort of organization out of them. That's how I've managed to make two casseroles in one week. I suppose the recipes and the magazine tear-outs struck me in just the right way. (I promise the photo of this one doesn't do it justice...for some reason the lighting in the kitchen wasn't allowing the camera to pick up the nice green chile bits and the juicy salsa verde.)

Stacked Chicken Enchiladas with Salsa Verde

Adapted from Bon Appetit - June 2007

INGREDIENTS

• 2 poblano chiles
• 1 T vegetable oil
• 12 (5- to 6-inch-diameter) corn tortillas
• 1.5, 16 oz jars salsa verde (can be found in many Mexican food sections), divided into four equal parts
• 1 small roasted chicken, skin removed, meat shredded, divided into two equal parts
• 3/4 cup sour cream, stirred to loosen
• 6 ounces grated Chihuahua cheese (about 1 1/2 cups packed)
• 3 tablespoons chopped fresh cilantro

DIRECTIONS

• Char chiles in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
• Preheat oven to 375°F. Heat medium skillet over medium heat. Brush tortillas with vegetable oil and set aside. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain off any excess oil. Repeat with remaining tortillas.
• Spread one portion of salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1/2 of the chicken over tortillas, then half of poblano strips. Spoon another portion of salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining chicken, remaining poblanos, another portion of salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, remaining salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
• Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro.