Recipes: black-themed Halloween party

  • October 23, 2013 - 2:04 PM


Serves 4.

Note: Look for squid ink pasta at gourmet stores or some Italian markets; it can also be found online. Recipe developed in the Chicago Tribune test kitchen.

• Salt

1 lb. squid ink linguine (see Note)

• 2 tbsp. olive oil

• 1 small onion, finely chopped

• 1 to 2 garlic cloves, thinly sliced

• 1 c. dry white wine

1 lb. shelled and deveined shrimp

1 (28-oz.) can Italian plum tomatoes, drained, coarsely chopped

• Red pepper flakes


Heat a large stockpot of well-salted water to a boil; add linguine. Cook until al dente; drain.

Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and cook until it begins to soften. Add garlic; cook, 1 minute. Pour in wine; cook, stirring up any bits stuck to the bottom, until reduced by half. Add shrimp and tomatoes; heat to a simmer. Turn the heat to low; simmer until the shrimp is tender, about 3 minutes. Season with red pepper flakes and salt to taste, if needed. Toss with the drained pasta and serve.

Nutrition information per serving:

Calories 670 Fat 11 g Sodium 1,390 mg Saturated fat 2 g Carbohydrates 102 g Calcium 201 mg

Protein 37 g Cholesterol 175 mg Dietary fiber 8 g

Diabetic exchanges per serving: 2 vegetable, 6 bread/starch, 2 lean meat, 1 fat.


Serves 6.

Note: You will need an ice cream maker for this recipe from Ying Chang Compestine’s “Cooking With an Asian Accent” (Knopf, $29.99), to be published in January.

• 1 c. black sesame seeds

2 c. soy creamer or heavy cream

• 1 c. vanilla soy milk

• 1 c. honey

• Fresh mint leaves


Toast sesame seeds in a dry skillet over medium heat, 3 to 5 minutes. (You may need to toast them in batches.) Put seeds in a blender with soy creamer or heavy cream, soy milk and honey. Blend on high speed until smooth, about 2 minutes.

Transfer the mixture to an ice cream maker. Freeze according to the manufacturer’s instructions. Serve garnished with fresh mint leaves.

Nutrition information per serving:

Calories 435 Fat 22 g Sodium 28 mg Saturated fat 4 g

Carbohydrates 61 g Calcium 31 mg

Protein 7 g Cholesterol 0 mg Dietary fiber 4 g

Diabetic exchanges per serving: 4 other carb, 1 high-fat meat, 3 fat.


Serves 6 to 8.

Note: You will need to cook the rice and peas in advance. In “Sylvia’s Table” (Knopf, $35), Liz Neumark calls for a 50-50 mix of black and either Carolina Gold or brown rice. Our Halloween adaptation uses all black rice. The dish originated with chef Bill Telepan of Telepan restaurant in Manhattan.

• 1 bunch asparagus

• 3 tbsp. oil, divided

• 2 beaten eggs

1 bunch green onions, thinly sliced

2 c. cold, cooked black rice (see Note)

• 1/2 c. cooked peas (see Note)

1/4 c. vegetable stock (homemade or good-quality store-bought)

• Salt


Steam asparagus over simmering water in a covered saucepan until just tender, 5 to 7 minutes. Remove asparagus from the steamer so that it doesn’t overcook; set aside.

Heat 1 tablespoon oil in a small skillet over high heat. When the oil is hot, add eggs; scramble until cooked through, 4 to 5 minutes. Chop the eggs up with a spatula; set the pan aside.

Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. When the oil is hot, add green onions; cook 1 minute. Add black rice and cooked peas; cook, stirring, 1 minute. Add vegetable stock; cook until the liquid is absorbed, about 5 minutes. Season with salt to taste; stir in the cooked eggs. Divide the rice among four warm bowls or plates; top with the asparagus.

Nutrition information per each of 8 servings:

Calories 130 Fat 7 g Sodium 150 mg Saturated fat 1 g

Carbohydrates 14 g Calcium 34 mg

Protein 4 g Cholesterol 47 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 bread/starch, 1½ fat.


Serves 6 to 8.

Note: A recipe from the new “Lidia’s Commonsense Italian Cooking” (Knopf, $35) by Lidia Matticchio Bastianich.

1 lb. brine-cured unpitted olives

• Zest and juice of 1 large orange

• 3 garlic cloves, crushed

• 1/2 tsp. ground fennel seed

Pinch of crushed red pepper flakes

• 2 tbsp. extra-virgin olive oil


In a large bowl, toss together olives, orange zest and juice, garlic, fennel seed, red pepper flakes and olive oil. Pack olives into a glass jar; marinate in the refrigerator 3 to 4 days. Remove garlic; serve. Olives will keep for several weeks in the refrigerator.

Nutrition information per each of 8 servings:

Calories 72 Fat 7 g Sodium 550 mg

Carbohydrates 3 g Saturated fat 1 g Calcium 35 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1½ fat.


Serves 6.

Note: Canned lower-sodium black beans speed up this recipe from Cooking Light’s “Lighten Up, America!” (Oxmoor, $29.95) by Allison Fishman Task. For better flavor and texture, you can use dried beans that you’ve soaked and cooked in place of the canned product. Serve the beans as is, topped with a dollop of sour cream and minced cilantro, or roll up in warm black tortillas with some grated Monterey Jack cheese and tomatillo salsa.

• 1 1/2 tbsp. canola oil

• 1 c. chopped onion

3/4 c. finely chopped red bell pepper

• 1/2 tsp. brown sugar

• 1 garlic clove, minced

• 1/4 tsp. ground cumin

1/4 tsp. freshly ground black pepper

• 1 c. water

2 (15-oz. each) cans 50 percent-less-sodium black beans, undrained (or use 2 c. cooked beans; if using beans you have cooked yourself, you may need to add more water or use some of the bean cooking water)

• 1 tsp. white wine vinegar


Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Stir in brown sugar, garlic, cumin and black pepper; cook, stirring constantly, 1 minute. Stir in 1 cup water and black beans. Heat to a boil. Partly cover, reduce heat, and simmer, stirring frequently, until slightly thick, 30 minutes. Remove from heat; stir in 1 teaspoon white wine vinegar.

Nutrition information per serving:

Calories 182 Fat 4 g Sodium 21 mg

Carbohydrates 28 g Saturated fat 0 g Calcium 38 mg

Protein 9 g Cholesterol 0 mg Dietary fiber 10 g

Diabetic exchanges per serving: 2 bread/starch, ½ lean meat, ½ fat.

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