Two tips and a recipe

I tried a new recipe on Monday...Baked Pasta e Fagioli.  It called for frozen spinach, thawed and squeezed dry.  This is what I always do when I need to squeeze thawed spinach:

I use a potato ricer, pictured below, in case you're not familiar with this implement. I place a coffee filter in the bottom, put the spinach in and then cover it with a second filter.  Then squeeze the handle down.  You're finished in mere seconds.  And I don't think you will ever get the spinach any drier.  The coffee filters keep the spinach from squeezing into the holes which could then take all the fun out of clean-up.

I put the recipe below. It was easy to half the recipe.  Except I forgot to half the liquid.  I thought it seemed a bit runny, but didn't realize what I had done until it was in the oven.  I also forgot that I was supposed to reserve some of the pasta cooking water, but I just used more of the chicken broth.  Luckily, since it had pasta in it, I was able to just cook it about 15 minutes longer and the extra liquid was absorbed.

I called Carolyn to see if she wanted to come over and try it.  So, she brought Jax and minced it up for him.  He really liked it.  Just laughed and was excited all through the meal.  Carolyn and I weren't that impressed with it...although it was okay. 

This next tip isn't for everyone...but, it can make things go a lot smoother if you need deviled eggs in a hurry.  I found this product several years ago: Hard-cooked peeled eggs.  They are perfectly cooked...no greenish tinge around the yolk.  And they are perfectly peeled...no gouges and cracked.  When I first bought them, you could buy either the pouch with 6 eggs or 9 eggs.  I have only seen the 6 egg pouch lately.  Do check the expiration date.  Once opened, the eggs must be used within 7 days.  Yes, it costs more to buy them than if you were boiling them yourself.  But the extra cost might be worth it since they are perfectly cooked and peeled.  What a time-saver!

Baked Pasta e Fagioli

8 ounces (about 2 cups) mini penne or elbow pasta

28 ounces whole tomatoes in puree  (I used petite diced tomatoes and then smooshed them even more)

1 tablespoon olive oil

1 medium onion, chopped

1 stalk celery, chopped

2 cloves garlic, crushed

2 cans (15 oz. each) navy or other small white beans, rinsed and drained

1 cup reduced-sodium chicken broth  (I used regular chicken broth...no salt anywhere else in the recipe, for crying out loud!)

freshly ground black pepper

10 ounces frozen chopped spinach, thawed, drained and; squeezed dry

1/2 cup freshly grated Romano cheese

Preheat oven to 400ºF. Heat large covered pot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta, reserving 1/4 cup cooking water. Return pasta to pot.

Meanwhile, drain tomatoes, reserving puree. Coarsely chop tomatoes.

In 4-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 9 to 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute.

Stir in tomatoes with their puree, beans, broth and 1/4 teaspoon pepper; heat to boiling over high heat.

Reduce heat to medium; stir in spinach.

Add bean mixture, reserved pasta cooking water and 1/4 cup Romano to pasta in pot and toss until well mixed. Transfer pasta mixture to 3-quart glass or ceramic baking dish.

Sprinkle with remaining Romano. Bake 15 minutes or until center is hot and top is golden.

Tip of the Day - Removing the seal on a container

I have a few tricks up my sleeve to make life smoother, so I've decided to post one every now and then.  

Bottles and jars with the foil or paper seal across the top. 

I used to go in search of a knife or scissors when I opened those kinds of jars or bottles.  Not any more.  I realized a few years ago that I usually didn't have to walk a a single step to puncture and then remove the foil or paper seals.  My counter tops (laminate, alas) have square edges that go beyond the cabinets, so if I'm standing near one of the corners, I just carefully push the seal into the corner.  It makes a little tear in the seal, as if I'd used a "church key."  If I'm not standing near a corner, I'm probably near an upper cabinet door.  Just open the door and push the seal against the bottom corner of the door.  Obviously if there's liquid in the container, you have to be careful.  The same goes for containers that are totally filled.