Eat Your Greens - Episode 9

What I’m Cooking For Dinner

In celebration of Saint Patrick's Day, the theme for this week's episode is green. Dark, leafy greens are some of my favorite vegetables and are great in the winter when there are not as many fresh vegetables available. While the recipes this week are not primarily Irish recipes or Irish foods, most of them contain kale, chard, cabbage or other leafy greens.

The recipes discussed in this episode include gomen (Ethiopian collard greens), loaded colcannon (an Irish dish made with mashed potatoes and greens), egg boats, cheesy oregano chicken and broccoli pesto panini, one pan pizza pasta, and blackberry blueberry crumb pie (in celebration of Pi day).

I didn't follow these recipes to the word, but I used them as inspiration and reference. You can find them here:

Gomen (Ethiopian Collard Greens) - The Daring Gourmet

Loaded Colcannon - The Daring Gourmet

Baked Cheddar Everything Pesto Egg Boats - Half Baked Harvest

Cheesy Oregano Chicken and Broccoli Pesto Panini - Half Baked Harvest Cookbook by Tieghan Gerard

One Pot Pizza Pasta Bake - Damn Delicious

Blackberry-Blueberry Crumb Pie - Smitten Kitchen

Recipe for My Pizza Pasta

Ingredients

• 1 tablespoon olive oil
• half a white onion, diced
• two garlic cloves, minced
• 4 oz of pepperoni, divided
• 1 cup of tomato sauce
• 1 and a half cups of chicken broth (you can use any broth here)
• 8 ounces of penne pasta (you can use any small pasta shape)
• salt and black pepper
• 1 cup of shredded, low-moisture mozzarella cheese

Directions

1. Preheat your oven to broil. If your oven has two broiler settings, choose the lower one.

2. Heat olive oil in a large heat proof skillet over medium heat. Add onion and cook until translucent, about 5-7 minutes. Add garlic and half the pepperoni and cook for about one minute or until fragrant.

3. Stir in tomato sauce, broth, and pasta. Season with salt and pepper to your taste. Bring to a boil, cover, and reduce heat to a simmer. Cook until pasta is cooked through, about 12 minutes.

4. Remove from heat. Add shredded mozzarella and remaining pepperoni. Place under the broiler and cook until cheese is melted and golden, about four minutes.

5. Serve immediately.

What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.

"River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.