Summer Tortellini

If you receive a bounty of vegetables from a friend's garden, like I did on Sunday, try this recipe.

1 medium zucchini

1 medium yellow squash

1 bunch kale

1 cup cherry or grape tomatoes

1 pkg frozen cheese tortellini

fresh herbs to taste (I like thyme)

olive oil

salt, pepper, and cayenne pepper to taste

Heat about 2 tbsp olive oil in a skillet. Slice zucchini and squash and stir-fry for a couple of minutes.

While the squash cooks, cut the kale into ribbons and add it to the pan. Stir it well, reduce heat, and clap a lid on the pan for about five minutes. Remove from heat and keep warm.

Cook the tortellini according to package directions. Drain and add to the vegetables. Season to taste.

Cut tomatoes in halves or slices and toss with pasta and vegetables. Drizzle with more olive oil, if you like, and serve with iced tea.

Wednesday Pasta

Makes about two servings, or one big one if you're very hungry.

2 cups uncooked whole-wheat pasta shells

1-3 oz. package mixed cremini, oyster, and portobello mushrooms
1 shallot, sliced thin

1 red bell pepper, diced

1 can quartered artichoke hearts

6 oz. goat cheese

Extra-virgin olive oil
Salt and pepper to taste

Sauté pepper, shallot, and mushrooms in a little olive oil until slightly softened. Add artichokes and stir just until heated through.

Meanwhile, cook pasta in salted water to al dente. Drain.

Mix hot pasta with goat cheese, stirring well until cheese is reduced to a creamy sauce.

Add vegetables to pasta and mix well.

Serve with a salad of mixed spring greens and herbs, with a glass of Pinot Grigio.

Crepes Kristina

This is a dish that I've helped Kristina assemble for office parties. Unbelievably yummy for any time of day. The recipe is easy to double or triple, if you've got a crowd on your hands.

Crepes Kristina

For crepes:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

For filling:
1 jar Nutella
4 bananas (or however much you like)

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Peel and slice bananas. Set aside.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
4. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
5. Spread each crepe generously with Nutella. Lay banana slices, overlapping, down the center. Roll up and serve sprinkled with powdered sugar (or not, as you like).

Chocolate Waffles

Chocolate is good for what ails you. Or, more accurately, me. When I eat flavonol-rich chocolate or drink Cacao Royale, I feel endorphins surge through my blood. I feel awake, alive, and very sexy. I hope you do, too.

Chocolate Waffles

1 1/3 cups sifted cake flour (works with all-purpose flour, too)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 ounces semisweet chocolate, melted and cooled
1/2 cup milk

Sift the flour together with baking powder and salt.
In a separate bowl, cream butter and sugar.
Beat in eggs one at a time. Stir in vanilla and chocolate.
Add the sifted ingredients alternately with the milk.
Using a measuring cup, dip batter onto hot waffle iron. Close iron and bake 4 to 5 minutes or until steaming stops.

I love these topped with vanilla ice cream and strawberries. Yes, for breakfast. Mmmmmmmmm...

Rice Pudding

Comforting, wholesome, and delicious. We have a winner!

Rice Pudding

2 1/2 cups whole milk
1/3 cup long or short grain white rice
1/8 teaspoon salt
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup raisins (optional)
whipped cream

In a medium heavy-bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil.
Reduce the heat to medium to medium-low and simmer until the rice is tender (about 25 minutes). Stir the milk mixture frequently using a heatproof rubber spatula or wooden spoon to prevent the rice from sticking to the bottom of the pan.
When the rice is tender, remove from heat and add the sugar, vanilla extract, and cinnamon.
Return to heat and cook until the rice pudding thickens, about 5 to 10 minutes. Remove from heat and add the raisins (if desired).
Serve warm, or refrigerate until cold.

I'll be using basmati rice in mine and substituting sliced almonds for the raisins. And topping my bowl up with plenty of unwhipped cream. And eating it for dinner tonight and breakfast tomorrow. I hope you like it, too.

Hugo's Cuban Bowl

Inspired by a delicious meal I had while honeymooning in Tampa, Florida, this dish captures the flavors of Cuban cuisine. Hugo's Spanish Restaurant is famous for their Cuban sandwiches, made on scrumptious Cuban bread. I concocted this dish to satisfy my craving for Hugo's beans and rice, which I like to eat with a side of plantanos. It's super-simple, and you can use canned black beans to make it even simpler, or add yellow rice to jazz it up more!

Makes one generous serving (= standard soup/cereal bowl)

1 1/2 cup black beans (rinsed, sorted, and soaked)
OR: 1 can black beans (there's about 1 3/4 cup in a can, but no big deal)
1 clove garlic, or to taste
1 oz. Monterey Jack, Colby Jack, or Colby cheese (shredded)
1 avocado (halved, pitted and peeled)
1 banana (sliced)
1/2 tbsp. butter
lime juice
salt

Extras!
1/4 cup minced onion or scallions
red pepper flakes or your favorite hot sauce
red wine vinegar
sour cream

1a. If preparing your beans from scratch, follow the cooking directions on the bag, cooking the beans until tender. Drain and put them in a small saucepan over medium heat.
1b. If you're using canned beans, drain them and put them in a small saucepan over low-medium heat.
2. Use a garlic press to press the clove of garlic into the beans, stirring well. Or you can mince the garlic up and mix it in. Heat the beans and garlic together, stirring occasionally, until beans are hot (about 10 minutes).
3. While the beans are cooking, melt the butter in a small skillet over medium-low heat. Place the banana slices in the butter, flat sides down. Turn them after about 3 minutes and cook the other sides.
4. When the beans are done, pour them into a bowl. Top with the cheese. Slice the avocado, pile it at one side of the bowl, and sprinkle it with lime juice and salt. Pile the banana slices at the other side of the bowl. Dress it up with the "Extras!" and/or your favorite Spanish condiments. Toast some Cuban bread, butter it lightly (or not), and enjoy with the beans.

I like this with less cheese, garnished with red wine vinegar and occasional dollops of hot sauce (Sriracha -- known as "chicken sauce" at our house -- is my very favorite). If you don't have Cuban bread (it's hard to find), your favorite French or crusty sourdough bread will be great. Add! Omit! Improvise! Just don't forget the ice-cold limeade and beer!

When in Tampa, visit:
Hugo's Spanish Restaurant
931 S Howard Ave
Tampa, FL 33606-2418