Robin and I had our good friend Janet over for dinner and served two of our favorite pizzas that have been on the Knitchen before:
Great weeknight pizza is entirely made possible with such great pizza dough available at Whole Foods. 30 minutes on the counter and it is ready to be rolled out (or tossed) before landing on the pizza stone.
I love cooking a dinner I know without the recipe. I also love it when I know exactly which pots and pans I like to use for a given recipe. Tonight was just that. Penne with white beans and kale. We know it, cook it without the recipe, cook it in the same pots every time, and love it every time.
We started the week with the meal that was planned for last week. This is one of my go-to favorites. So fresh and yummy. The red cabbage, green onion and cilantro, and white feta look beautiful on the black beans.
Robin and I went back to an old favorite on Thursday night. Jack Bishop Penne with Portobello Ragu. It is great for a winter night.
With so many new recipes on the horizon, I went back to an old favorite. This will give Robin plenty of lunch leftovers. The big change this time? Fresh beans. Wow, what a difference. I threw one pound of dried cannellini beans in the pressure cooker with 7 cups of water for 35 minutes. The result was one of the best white bean and kale pastas ever. That is saying something as I have made this dish over 50 times. Recipe linked on the Recipes Page.
A great day of climbing on Pinacle Peak. The climber knowler clan had a great, cold day. Back home I cooked up another knavisknitchen favorite from the fall. The photos of this dish were taken by the newest photographer in the Knowler family, Orion. He is a rocking cool kindergarten student and stellar drummer.
This is one of our favorite winter recipes. I have been waiting to make it! Very easy always good when it is cold out. The red wine and rosemary really make the dish.
Jack Bishop’s Penne with Portobello Mushroom Ragu
A staple, go-to recipe in the Knitchen. I was buying groceries last night with only the Pizza Bianca on my mind and realized that if I did not buy Monday’s groceries that would be five trips to Whole Foods in about three days. Not allowed. I can buy all these ingredients without even thinking about it.
The recipe:
While pasta is cooking, sautee the garlic and red pepper flakes in olive oil. Add kale and toss to coat kale in oil. Add white wine and cover. When green are wilted turn heat to low and add white beans. Mix with cooked pasta and add parmesan.
Digging around on the web for new recipes last night I found this. I could not find squash puree. Instead I just bought some pre-cubed butternut squash and roasted last night. Tonight I pureed it with a little maple syrup. I also added about a 1/2 cup of broth to the mixture before baking per reviews.
Think of this as a healthy, cream free mac and cheese. SO GOOD. On the repeat list for sure. Perhaps a Sunday night dish, but I was able to get it on the table in about 1 hour. Quickly sauteed Swiss Chard that was lingering in the fridge (a Kale purchase misfire) with garlic and shallots to add some greens to the meal.
knavisknitchen 