Penne with Mushrooms, Leeks, and Dried Tomatoes

From Mollie Katzen's Vegetable Heaven. (Hyperion Press, 1997). I have notes in the book that I've made it for company a couple of times, and it's always been a hit. Good to know!

1 cup sundried tomatoes (about 2 ounces, not packed in oil), cut into small pieces with scissors
3 large cloves garlic, peeled and coarsely chopped
1 1/2 cups water
2 tablespoons olive oil (plus extra for the pasta)
3 cups cleaned, minced leeks (about two large leeks)
1 tsp salt
3/4 pound fresh domestic mushrooms, chopped
1/4 pound fresh shiitake mushrooms, stemmed and chopped
3/4 - 1 pound penne
1/4 cup grated parmesan or pecorino cheese

For the top:
Freshly ground black pepper
Chopped flat-leaf parsley
Lightly toasted pine nuts
Dried tomato pesto (optional)

Combine the dried tomatoes, garlic, and water in a small saucepan and bring to a boil. Turn the heat way down, cover, and simmer for 5 minutes, Set aside.

Heat 2 tbsp olive oil in a deep skillet or saute pan over medium-high heat. When the oil is very hot, add the leeks and saute for about 1 minute. Sprinkle with 1/2 tsp salt, turn the heat to medium, and saute for 5 minutes longer.

Stir in all the mushrooms and the remaining 1/2 tsp salt, cover, and cook for about 10 more minutes over medium heat, stirring occasionally. Meanwhile, put up a large potful of water to boil for the pasta.

Pour the tomato-garlic "soup" into the leek and mushroom mixture, cover, and turn the heat down to a simmer while the pasta cooks.

Cook the pasta in plenty of boiling water until it is just tender. Drain, transfer to a serving bowl, and drizzle with a little extra olive oil. Immediately sprinkle in 1/4 cup grated cheese, and give it a good stir, so the cheese can melt evenly into the hot pasta.

Pour the sauce over the pasta, and mix well from the bottom of the bowl. Top with freshly ground black pepper, a handful or two of parsley and pine nuts, and a few dollops of pesto, if desired. Serve hot, warm, or at room temperature.

Yeild: 4-6 servings
Preparation time: 45 minutes (20-30 minutes of work)

Lamb, Fig, and Olive Stew

From Eating Well, natch. This is absolutely delicious, and very easy to make! Plus, you pretty much have to have wine with it - what else are you going to do with the rest of the bottle?

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From EatingWell Magazine November/December 2008 -- Subscribe Now!

NUTRITION PROFILE:
Low Calorie
Low Sat Fat
High Potassium
Heart Healthy
Healthy Weight
VIEW COMPLETE NUTRITION GUIDELINES »

Not your Irish grandmother’s stew, this version was inspired by flavors from the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb.
Makes 2 servings, 1 1/2 cups each

ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy

8 ounces lean ground lamb, preferably leg (see Tips)
1 teaspoon extra-virgin olive oil
2 tablespoons plus 1 teaspoon minced garlic, divided
1 teaspoon herbes de Provence (see Tips)
1/4 cup dry red wine
1 14-ounce can reduced-sodium beef broth
2 teaspoons cornstarch
2 plum tomatoes, diced
1/4 cup chopped dried figs
2 tablespoons finely chopped, pitted green olives (see Tips)
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon zest

1. Heat a large saucepan over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer the lamb to a sieve set over a bowl to drain; discard the fat.

2. Wipe out the pan; add oil and heat over medium-high. Add 2 tablespoons garlic and herbes de Provence and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute.

3. Stir together broth and cornstarch in a small bowl. Add to the pan, increase heat to high, and bring to a simmer, stirring constantly. Add tomatoes, figs, olives and pepper and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, until the tomatoes have broken down, about 5 minutes. Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.

4. Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.

NUTRITION INFORMATION: Per serving: 313 calories; 10 g fat (2 g sat, 5 g mono); 73 mg cholesterol; 23 g carbohydrate; 28 g protein; 3 g fiber; 725 mg sodium; 701 mg potassium.

Nutrition bonus: Vitamin C (30% daily value), Zinc (29% dv), Potassium (19% dv), Iron & Vitamin A (15% dv). 1 1/2 Carbohydrate Servings

TIP: It’s not always easy to find lean lamb, but it’s easy to grind your own in a food processor. Choose a lean cut, such as leg or loin, trim any excess fat and cut into 3/4-inch pieces. Pulse in a food processor until uniformly ground, being careful not to overprocess. Or ask your butcher to grind a lean cut for you.

Ingredient Note: To make your own herbes de Provence, mix equal proportions dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.Tip: Small amounts of olives can be purchased from bulk bins and salad bars.

MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 3 days.