Wednesday, March 5, 2014

Happy Ash Wednesday!

2011 EPIC Finalist in the Non-Fiction Book Category!

by Barbara Garro

Barbara Garro writes for the people in the pews, because she's been one of them for over 50 years. She makes the New Testament come alive using St. Anthony's style of writing for all to understand and grow spiritually. Families and Bible study groups will find thirty-three of Jesus's parables in a discussion-friendly format.

Orecchiette with Broccoli, Rabe, and Chickpeas

Yields: 2 servings, 2 cups each
Total Time: 30 min
Prep Time: 20 min
U.S. Metric
  • 4 ounce(s) (about 1 1/2 cups) whole-wheat orecchiette or chiocciole
  • 1/2 bunch(es) broccoli rabe, ends trimmed and cut into 2-inch pieces
  • 3/4 cup(s) vegetarian chicken-flavored broth (see Note)
  • 2 teaspoon(s) all-purpose flour
  • 1 tablespoon(s) extra-virgin olive oil
  • 4 clove(s) (large) garlic, minced
  • 1/2 teaspoon(s) minced fresh rosemary or 1/8 teaspoon dried
  • 1 can(s) (8-ounce) chickpeas, drained and rinsed
  • 2 teaspoon(s) red-wine vinegar
  • 1/8 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground pepper

  1. Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli rabe and continue cooking, stirring occasionally, until the pasta and broccoli rabe are just tender, about 3 minutes more. Drain. Rinse and dry the pot.
  2. Whisk broth and flour in a small bowl. Heat oil in the pot over medium-high heat. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the broth mixture. Bring to a simmer, whisking constantly, until it thickens. Add chickpeas, vinegar, salt, pepper, and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.

    Exchanges: 4 starch, 1 1/2 vegetable, 1 very lean meat, 1 1/2 fat. Carbohydrate Servings: 3 1/2. Nutrition Bonus: Vitamin C (240% daily value), Vitamin A (210% dv), Iron (25% dv), Calcium (20% dv).

Tips & Techniques
Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called "No-Chicken Broth," it can be found with the soups in the natural-foods section of most supermarkets.

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