One-Pot Pasta e Fagioli (Italian Bean and Pasta Stew)

Not my favorite Pasta e Fagioli, but its darn good.

For the beans:
8 cups water
2 1/2 tablespoons salt, divided
1 pound dried cannellini beans

For the soup:
1/2 pound (5 to 6 pieces) thick-cut bacon , diced (or substitute 1 tablespoon olive oil for vegetarian version)
2 large yellow onions, diced
3 celery stalks, diced
4 garlic cloves, minced
1 cup white wine or water
1 bay leaf
1/2 pound pasta
5 thyme sprigs
10 ounces baby spinach
2 teaspoons salt
Pepper to taste

Combine the water and 1 1/2 tablespoons salt in a large mixing bowl and stir to dissolve the salt. Add the beans, cover the bowl, and let stand at least 6 hours or overnight.
Preheat the oven to 325°F.

In a heavy stock pot or Dutch oven over medium heat, cook the bacon. Once all the fat has rendered, remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Pour off all put one tablespoon of bacon fat. Cook the onions slowly with 1/2 teaspoon of salt start to caramelize and turn golden brown, 15 to 20 minutes. Add the celery and cook just until the celery is softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Remove half of the onion mixture and reserve with the bacon. Deglaze the pan with one cup of wine or water, scraping up any brown residue that has formed on the bottom of the pan.

Drain and rinse the beans and pour them into the pot with the remaining onions. Add the bay leaf, 1 teaspoon of salt, and enough water to cover the beans and onions by 1 inch. Cover the pot and transfer to the oven. Cook for 1 hour, then begin checking the beans for doneness. Check the beans every 15 minutes until they are completely soft and creamy. (This can take up to 2 1/2 hours depending on the age and exact variety of your beans.)

→ Make-Ahead Tip: At this point, the soup can be chilled and refrigerated for a day or two before serving. The soup (or a portion of it) can also be frozen for up to three months.

Set the pot of cooked beans over medium-high heat on the stovetop. Add the bacon, reserved onions, thyme, pasta, and 1 teaspoon of salt. Cook, stirring occasionally, until the pasta is al dente. Add more water if necessary so the pasta is submerged.

Add the spinach to the pot and stir until it is wilted. Remove the bay leaf and the thyme stems. Taste and add more salt and pepper if desired.

This stew will keep for one week refrigerated.

Peanut Sesame Noodles

Cold(ish) Peanut Sesame Noodles

1/2 Package of Firm Tofu chopped into very small cubes  (or 2 chicken breasts)
4 teaspoons peanut or canola oil, divided
2 cloves garlic, minced
1 1/2 inch piece of ginger, peeled and minced
1 pound soba noodles
1 English (seedless) cucumber
5 scallions (white and light green parts) chopped
2 teaspoons black sesame seeds (toasted white ones would be fine, too)

For the sauce:
2 tablespoons natural peanut butter*
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon red pepper flakes

Heat 2 teaspoons of oil in a medium skillet over medium heat. Cook the garlic and ginger for about 2 minutes, then remove and set aside. (skip this if its for the kids)

Add the remaining 2 teaspoons of oil, increase the heat slightly, and add the tofu. Cook until golden on each side, 3 to 4 minutes per side. Turn the heat to low, cover the pan, and cook until chicken is cooked through, about 10 minutes. Remove tofu from the pan and set aside to cool.

Bring a large stockpot of water to a boil and cook nooedles according to the package directions - about 4 minutes. While it cooks, peel the cucumber and slice into thin strips about 4 inches long. 

In a large bowl, whisk together the ingredients for the sauce, plus the garlic and ginger. When the soba is finished cooking, drain and rinse under cold water until cool. Add to the bowl with the sauce and toss to coat. Add the cucumber, scallions, and sesame seeds.
Slice the cooled tofuinto thin, diagonal strips and place on top of the noodles on each plate.

Plum and Blackberry Crumble Sundae

1 cup flour
1 cup oats
10 TBS butter
2/3 light brown sugar
1 tsp cinnamon
1/2 tsp salt
1 pint blackberries
1 TBS Granulated Sugar
2 plums -pitted and sliced
2 tsp fresh lemon juice
1 pint vanilla ice cream

heat oven to 350
mix together flour, oats, butter, brown sugar, cinnamon and salt in a medium bowl.
Transfer to a rimmed baking sheet and using your hands, form mixture into large clumps
Freeze until hard (15 minutes)
Bake the crumble until golden brown 20-25 minutes - and let it slightly cool (i like when its hot and melts the fruit and ice cream)
Meanwhile, mash the blackberries and granulated sugar in a medium bowl. Add plums, lemon juice and remaining pinch of salt and mix to combine.
Divide Ice Cream, fruit and juices and crumble among 4 glasses of bowls. Serve immediately.