Pasta e Fagioli

Claire's Corner Copia was one of my favorite restaurants in New Haven. I've made this several times from the Claire's cookbook and love it almost as much as the version from the restaurant.

3 quarts water
1 lb great northern beans, picked over
1 cup chopped flat-leaf parsley
6 cloves garlic, chopped
4 or 5 basil leaves, chopped, or 1 tsp dried basil
2 tsp fennel seeds
1 tsp crushed red pepper flakes
1 bay leaf
1/3 cup olive oil (I often use less)
1 28-oz can whole tomatoes in juice, crushed with your hands (I usually just use canned crushed tomatoes)
1 tsp black pepper
1/2 lb cooked little pasta (ditalini, tubetini, etc.)

Put the water, beans, parsely, garlic, basil, fennel seeds, red pepper flakes and bay leaf in a large covered pot. Bring to a boil. Lower the heat to medium and cook uncovered for 1 hour, stirring every 10 minutes or so. Add the olive oil and tomatoes. Continue cooking, stirring frequently, for another 1 1/2 hours, until the beans are soft and the broth is thick. Add the salt and pepper. Stir in the pasta and continue cooking for 1 minute. Taste for seasoning.

Hot Dates (with Almonds & Bacon)

Brent and I had these at a party, and then came across them again in a restaurant in Harvard Square. We haven't tried making them ourselves yet, but I found this recipe online. Great party food!

Blanched whole almonds (Marcona almonds are extra-delicious)
Pitted dates
Lean thin-sliced bacon -- cut in thirds

Directions:
Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.

Oatmeal Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt (optional)
3 cups oats (quick or old fashioned, uncooked)
1 cup semi-sweet chocolate chips

1. Heat oven to 350 degrees.
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, and salt; mix well.
5. Stir in oats and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.

Instead of chocolate chips, you can use raisins or cranberries. Ootional, 1 tsp. cinnamon

Sweet and Piquant Pork Stir-Fry

2/3 cup orange juice
1/4 cup cider vinegar
2 tbs. orange marmalade
1 tbs. canola oil
1 tbs. honey
1 tbs. cornstarch
1 pound boneless pork loin, sliced in thin strips
1/2 tsp. salt
2 tsp. minced fresh ginger
1 red bell pepper, cut into thin strips
1 green bell pepper, cut in thin strips
1 19 oz. can diced pineapple, drained

1. Combine the orange juice, vinegar, marmalade, honey and cornstarch in a small bowl and stir until the cornstarch is dissolved. Set Aside.
2. Heat the oil in a large non-stick skillet over medium high heat. Add the pork, sprinkle with the salt, and cook, stirring, 1 to 2 minutes or until the pork no longer appears pink. Add the ginger and the pepper strips and cook until 2 minutes or until peppers are crisp-tender.
3. Add the sauce and cook, stirring 3 minutes or until sauce is thickened and coats the pork and vegetables. Stir in the pineapple, cook 30 seconds, and serve.