Chicken, Bacon, and Parmesan Rotini with Scallions and Garlic

When I'm cooking and eating lunch or dinner by myself, my meals quite often fall into one of three broad categories - sandwiches, salads or noodles. These are typically vegetarian for health and convenience reasons, running the gamut from elaborate and complex to a good ol' PB&J. In the summer months, my noodle preferences lean towards cold veggie noodle salads, but now that autumn is settling in, it is game on with heartier pasta fare.

It doesn't take a genius to realize why this is so delicious. When you start with bacon and end with Parmesan, almost anything you throw in between is guaranteed to be delectable. This recipe might only use one slice of bacon, but not a bit of that flavor is wasted, the rendered fat used to gently cook the onions chicken, and garlic and unite all the ingredients with rich and smoky flavor. The final sharp accent of the scallion greens is the perfect contrast, making all the luxuriousness even more notable.

Not only is this particular combination delicious, but the recipe provides a nice jumping off point for cozy pasta dinners for one (or more). The basic method of cook pasta, saute proteins and vegetables, and create a pan sauce with pasta water is endlessly useful and a method every busy chef should have at their fingertips.

Chicken, Bacon, and Parmesan Rotini with Scallions and Garlic

adapted from Food and Wine

serves 1

1 ounce sliced bacon, cut crosswise into 1/2-inch strips

2 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces
1/2 medium to large or 1 small onion, sliced thin
Salt and freshly ground black pepper
2 scallions, white bulbs cut into 1/2-inch lengths, green tops chopped
2 cloves garlic, sliced thin
2 to 3 ounces pound whole wheat rotini, or other small pasta
2 tablespoons grated Parmesan

1. In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Put the pan over moderate heat. Add the onions and a pinch of salt. Cook onions, stirring occasionally, until the onions start to soften and become translucent, just a few minutes. Add the chicken and continue cooking until the onions are golden, 7 to 10 minutes total.

2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes, reserving 1/2 cup pasta water. Drain the pasta and set aside. 

3. Stir in the scallion bulbs and the garlic; cook 1 to 2 minutes longer, stirring occasionally. Add the pasta water and bring to a simmer. Cook until the pasta is just done, about 3 minutes. Stir in the Parmesan and season to taste with salt and pepper. Toss with the bacon and scallion greens and serve promptly.

Maple-Walnut-Chia Granola with Dried Cranberries

Until this year, in my world, chia was relegated to the cheesy terra cotta figurines. But like all stereotypically hippie health foods, it was only a matter of time before I tried it out for myself. And just like with nutritional yeast, it has stuck around far after its first appearance. At first I was mostly using chia seeds in my smoothies, but when the time came to replenish my granola supply, I saw the perfect time to incorporate it into something different. I always add a few tablespoons of tiny seeds to my granola for that extra bit of crunch and this new addition to my pantry was an obvious choice. The egg whites, another new addition for me, make this granola especially golden and crunchy, though it was the double dose of maple (syrup and extract) that really won my heart (and tastebuds). Perhaps more than any other granola I've made, this one can really do double-duty at breakfast with yogurt and dessert over ice cream.

This granola was part of my Labor Day kitchen marathon, during which I also turned out Zucchini, Banana, and Flaxseed Muffins, Zucchini Corn Muffins, Spicy Cold Tomatillo Soup, and Zucchini Rice Gratin. It may have been just one of a long list of culinary projects that day, but that makes it no less worthy of a chance in your kitchen or a repeat appearance in mine.

Maple-Walnut-Chia Granola with Dried Cranberries

adapted from Bon Appétit

makes about 3 cups

Nonstick vegetable oil spray
1/4 cup (packed) dark brown sugar, divided
1/4 cup pure maple syrup
2 tablespoons egg whites (about 1 large egg white)
1/2 tablespoon vanilla extract
1/2 teaspoon maple extract
1/2 teaspoon ground cinnamon
1/2 teaspoonground allspice
1 1/2 cups old-fashioned oats
1/2 cup chopped walnuts
2 tablespoons chia, flax or sesame seeds
1/2 cup dried cranberries

1. Position rack in bottom third of oven and preheat to 325°F. Generously coat heavy large rimmed baking sheet with nonstick spray. Stir sugar and syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing down sides with wet pastry brush. Pour into large bowl; cool to lukewarm. Whisk in egg whites, extracts, and spices. Add oats, nuts, and seeds; toss well.

2. Spread mixture in even layer on prepared baking sheet. Bake 35 minutes. Using metal spatula, turn granola over (bottom will be brown). Bake 10 minutes. Sprinkle cranberries over; bake until dry, about 10 minutes longer. Cool granola completely in pan.

Classic Beef Chili for Two

Chili is one of the reasons to get excited about fall. On my list of culinary goals, making that first batch of chili lies shortly after getting my hands on as many pumpkin-based treats as possible. And if the season's motivation wasn't enough, this recipe fit perfectly into the theme I chose for this year's football snacks - matching the snack (and beer, when possible) to the city/region of the Packer's opponent. In week two, the Packers played the Washington Redskins, with DC being home to the famous Ben's Chili Bowl. (Yes, I considered making chili to use in a half-smoke, put opted for a bowl of chili with some leftover Zucchini Corn Muffins instead.) Leftovers were also somewhat inauthentically repurposed Cincinnati Chili for the week 3 game, and the bit remaining in the freezer just may turn into Coney Dogs for the Lions game on October 6th (despite their origins, Coney Dogs have become a signature dish of Detroit).

I definitely won't argue that chili is a dish typically suited to big batches, but when you don't have a lot of people to feed and love to tweak and experiment like I do, a recipe for two is just perfect. It's often not straightforward to adapt a big batch recipe down to a modest meal, but when the source is America's Test Kitchen, there's no reason to worry that the scaled recipe is a pale comparison to the original. This recipe has the perfect level of spiciness, bold enough to excite the taste buds, but not so assertive that the smoky cumin, coriander, and garlic disappear. There's a nice balance between the meat, beans, and veggies - the chili is stick-to-your-ribs hearty without being a total gut-bomb, satisfying the heartiest of appetites without scaring away those who aren't total carnivores. Though ATK's specialty is precise and thorough perfection of recipes, I can already see myself trying some of my own versions - poblanos, black beans, and pork, perhaps? Green chilies, white beans, and chicken? Though perfection in its own right, like any good recipe, this one inspires further culinary creativity.

Classic Beef Chili
adapted from America's Test Kitchen Cooking for Two (2010)
serves 2

1 tablespoon vegetable or canola oil
1 small white or yellow onion, minced
1/2 red or orange bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
3 garlic cloves, minced or pressed through a garlicpress
1 1/2 tablespoons chili powder (I love anco)
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 to 1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne pepper
Salt
8 ounces 85 percent lean ground beef
3/4 cup cooked red kidney or pinto beans
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce

1. Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, cayenne, and 1/4 teaspoon salt, and cook, stirring often, until the vegetables begin to soften and the spices are fragrant, 3 to 5 minutes.

2. Stir in the beef and cook, breaking up the meet with a wooden spoon, until no longer pink, about 2 minutes.

3. Stir in the beans, diced tomatoes with their juice, and tomato sauce, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, for 45 minutes.

4. Uncover and continue to simmer, stirring occasionally, until the beef is tender and the chili is dark, rich, and slightly thickened, about 15 minutes longer. (If at any time the chili begins to stick to the bottom of the pot, stir in 1/4 cup water). season with salt to taste and serve.

Fresh Herb and Zucchini Frittata

I was sure my zucchini plant was done producing. The voluminous leaves were coated with a unhealthy glaze of white and the vine was collapsing under the weight of the cold fall weather. But when I went to visit my eggplant and pepper plants and see what they had to harvest, I found that my zucchini plant had gifted me with two healthy size squash, with at least four babies on the vine. Because I'd had a nice break from this prolific plant, their appearance filled me with delight instead of the hesitance it might have just a few weeks ago. My diverse culinary with zucchini is more than amply documented in previous posts, but when I tried to think of a way to use up this late season crop I realize there was a glaring omission in my zucchini recipe roster - frittatas! 

It feels like I've put every possible vegetable into a frittata, and I've rarely been disappointed. Other than vegans, who doesn't love a frittata? You can make them as healthy or indulgent as you like, fill them with almost any ingredient, serve for any meal, and they take just minutes to make. This frittata blends tender zucchini and onion seamlessly into the rich egg and cheese base, with garden-fresh herbs permeating each delicious bite. I quite love this particular combination, in part because I grew many of the components myself, it still stands that its simplicity the reason for its success. This particular combination may not perfectly fit your garden's bounty as it did mine, but it's still a wonderful template for to filling your belly with whatever odds and ends you have lingering in the fridge.

Fresh Herb and Zucchini Frittata
adapted from Eating Well

serves 2

4 teaspoons extra-virgin olive oil, divided
1 cup diced zucchini, (1 small)
1/2 cup chopped onion
1/4 cup slivered fresh mint
1/4 cup slivered fresh basil
1/4 teaspoon salt, divided
Freshly ground pepper, to taste
4 large eggs
2 ounces shredded fresh mozzarella or crumbled goat or feta cheese

1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.

2. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine. Preheat the broiler.

3. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

4. Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.

Chunky Baba Ganoush

Perhaps I should have started with this classic for my series eggplant recipes, but this seemed like a good choice to share on Sunday, when so many of us are gathered around the TV to cheer on the Packers (or some other team, if you must) and stuffing our faces with snacks. If you're putting out a spread, it's nice to have something to balance out classic snacks like pizza and wings and accommodate any vegetarians, vegans, or healthy eaters you may have at your party (a real consideration in Madison). I ate this dip as an afternoon snack with crudites, but I'd be proud to serve it with veggies or pita chips for the game.

There's nothing too exotic about the base of this baba ganoush, which starts with the classic combination of eggplant, tahini, garlic, salt, and lemon juice and the frequent addition of fresh parsley. Where it goes a touch off the beaten path is with the addition of smoked paprika and the inclusion of the eggplant skin. Traditionally the flesh of the eggplant is scooped from the skin after roasting and the skin is discarded, but I hate the thought of throwing that nutritious, beautiful purple skin away when it only serves to give the dip more texture and flavor. (It also doesn't hurt that it's easier to just give it a rough chop and toss it all in the food processor.)

Creamy, earthy, herby, and smoky, this easy dip is is worth making whether to feed a crowd for an afternoon or just one with a week of healthy snacks.

Chunky Baba Ganoush
makes about 1 1/2 to 2 cups

1 pound eggplant (1 medium to large or multiple small eggplants)
1 to 2 cloves garlic, minced or pressed through a garlic press (to taste)
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons freshly squeezed lemon juice

Smoked paprika (optional), to taste

1. Preheat oven to 400 degrees F.

2. Cut the stem and bottom ends off the eggplant and halve lengthwise. Score the flesh as deep as possible without cutting through the skin. Cut diagonal lines about an inch apart, then turn the eggplant around and repeat so you have a diamond pattern.

3. Brush the eggplant flesh with olive oil and place face-down on a baking sheet. Roast for 35-40 minutes, or until the back of the eggplant looks collapsed and puckered (this will be shorter if using multiple smaller eggplants). Allow eggplant to cool briefly, then cut into large chunks and transfer to a food processor. (Alternatively, you can scoop the flesh out with a spoon, but I prefer to keep the nutrition and texture the skin provides).

4. Add remaining ingredients to the eggplant and pulse to desired texture. Taste and season with additional salt, if desired, and garnish with additional parsley.

Lighter Eggplant Parmesan

I had a marathon of sharing zucchini recipes, so I figured I should do the same for eggplant. My cache of eggplant recipes doesn't come close to rivaling the ones I had for zucchini, but I've got a few gems to share that helped my turn my healthy eggplant crop into many delicious meals.

I have to start by saying that I did not pick this eggplant Parmesan recipe because it was lower in calories, but because it was easy. There's no doubt that deep-fried eggplant is absolutely delicious, but I do not have the patience for all that when I'm trying to dinner on the table after a long day of work. Instead of the exhaustive process of breading and frying, these eggplant slices roast while you throw together a short-cut sauce using already prepared marinara sauce. A little layering, a generous topping of mozzarella and Parmesan, and a few more minutes in the oven produce a big of pan of bubbling, cheesy goodness. The one traditional element this dish is missing is the breading, and if I made it again I would revive that with a sprinkling of buttery panko bread crumbs on top.

It's sad to see summer go, but bring on the fall foods! It can be so easy to overindulge and hibernate as the temperatures drop, but this hearty meal keeps it healthy without feeling like low-cal eating.

Lighter Eggplant Parmesan
adapted from Martha Stewart
serves 4

1 large or multiple smaller eggplants (2 pounds total), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
4 garlic cloves, minced or pressed through a garlic press
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup freshly grated Parmesan

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.

3. Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

Spicy Eggplant and Green Bean Curry

Just a few feet over from my over-producing zucchini plant are a couple of noble eggplants putting out a decent crop of their own. Eggplant is a vegetable I enjoy, though not something I've cooked with very much, and certainly not something I'd ever grown myself. Luckily for me, growing and cooking eggplant has turned out to be quite simple and delicious. As is my wont, I started with the basics, roasted eggplant which also transformed into baba ganoush, to get acquainted with my homegrown eggplant. After those basic preparations, I wanted to go with something intensely flavorful, this curry fitting the bill splendidly. I was helped along this path because I already had a jar of green curry paste in the fridge, but I don't for a second regret pairing those aromatic herbs and chilies with earthy eggplant. Additional garlic and ginger intensify those flavors, cilantro and mint add amplify the herbaceousness, and coconut milk provides the perfect creamy conduit for blending it all together. This makes for a complete Thai-inspired meal with a protein and some coconut rice, or you can go my completely untraditional route and use pieces of pita to scoop it up, topping with pieces of stir-fried tofu.

Spicy Eggplant and Green Bean Curry
adapted from Bon Appétit

serves 4

5 tablespoons vegetable or canola oil, divided
4 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 14- to 16-ounce eggplant, peeled, cut into 1/2-inch cubes
8 ounces green beans, trimmed, cut into 2-inch pieces
1 tablespoon grated lime peel
1 to 3 teaspoons Thai green curry paste, to taste
1 cup canned unsweetened coconut milk
3 green onions, chopped
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint

1. Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 7 to 10 minutes. Transfer vegetables to bowl.

2. Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.