So, we decided to experiment a little with dinner tonight. We had some lasagna noodles that we wanted to use, and were thinking we could figure out some sort of undiscovered lasagna dish that would revolutionize tiered pasta. This did not happen.
We decided to go for a baigan bharta lasagna, cooking the eggplant first in veggie broth, some tomato paste, garlic, ginger, coriander, and cumin. Once it was soft, we layered it with the pasta and shredded cheese we got at the produce market (labeled simply “Trinidad Cheese”) and baked it covered for 20 minutes and then uncovered for about 40. It came out looking pretty good.
Unfortunately, the eggplant released a lot of water, so beneath the crusty top it lacked the structural integrity you want in a lasagna. Also, the Indian spices weren’t really bold enough to overcome the pasta, tomato, and cheese combination. In the end it was tasty, but if you didn’t know what was in it, you would have just thought it was slightly-different, slightly-wet lasagna.
I still think the Indian lasagna idea has legs though – maybe with aloo matar gobi instead.
This dish involved a couple different elements that were cooked separately and then combined at the end. First, I roasted a cubed butternut squash with olive oil and fresh thyme (plus S&P). Meanwhile, I heated water for pasta (we used egg linguine). When the squash was getting towards done, I sauteed broccoli, also in olive oil, with some lemon juice, chopped parsley, and a bit of parmesan, tossing some chick peas into the pan after a couple of minutes.
Once the squash nice and tender, the broccoli lightly cooked but still crisp, and the chickpeas slightly browned, they all got piled on the pasta with some more fresh parsley, and extra pinch of parmesan, and some sunflower kernels.
Things in the garden plot are really starting to shoot up. Pretty soon we’ll have a whole mess of kale, chard, beets, and purple pole beans. For the time being, however, the garlic cloves we planted last fall have just produced big, beautiful scapes. I harvested a few of them last night and we threw them in (fine chopped) into some peanut noodles.
The peanut sauce was homemade, and mostly leftover from a dinner last week – we had to add some extra water and vinegar to loosen it up. After mixing the sauce into some whole wheat noodles, we just dumped in the scapes along with some chopped up veggie chic patties (not that frugal) and black sesame seeds.
With the temperature rising comes BBQ’s, picnics and easy to prep, cool food. This bow-tie pasta salad is simply the pasta cooked until al dente and tossed with a few tablespoons lemon juice, a big drizzle of olive oil, generous pinches of salt and pepper, chopped up sugar snap peas, thinly sliced red onion and a whole lotta dill – yum! It actually tastes really good the next day as lunch leftovers, which means it will definitely stand up to any traveling if you bring it with you to a picnic.
We made spaghetti and veggie “meatballs” for dinner on Tuesday night and I decided to make a Spaghetti Frittata with the leftovers to have for breakfast tomorrow morning. I followed the same recipe we’ve used before, but added in a sauteed red onion. It might not look great, but it is a fabulous and different way to use up leftover pasta.
Trying to cook our way into spring with some light, fresh veggies. What we have here is spaghetti with some barely-sauteed collard greens. I julienned the greens while some diced onion and garlic cooked in butter, I added the greens and used tongs to flip them around and keep them from getting too floppy. When they were lightly cooked but still firm, I transferred them into a bowl and put them in a warm oven while i used the same pan to cook a couple of eggs over easy. The greens and egg both went on top of spaghetti with some fresh grated parmesan.
The sausage goes in a spending update (soon to come)! Since we had a bunch of egg noodles leftover from making soup, I thought to use them a bit differently. This dish is very easy, quick and tasty – all good things for a weeknight meal.
Buttery Egg Noodles w/Parsley & Veggie Sausage
- 2 cups dried egg noodles
- olive oil
- 1 cup parsley, coarsely chopped
- 3 cloves garlic, minced
- 2-4 tablespoons butter (depends on how much butter you feel like)
- 2 veggie sausages, sliced
- Liberally salt and pour olive oil into a large pot full of water and set it to boil. Add egg noodles.
- While noodles are cooking, heat some olive oil in a small pan over medium heat and saute the garlic for two minutes. Add sausage slices and cook until evenly browned.
- Egg noodles should be done in about 7-8 minutes (al dente). Drain and reserve a bit of the cooking liquid. Put pasta back in the pot and add butter, parsley, the garlic and sausage and mix well. Add a bit of the pasta water if it looks too dry or add more butter!
- If you’ve got some breadcrumbs or Parmesan or Pecorino, liberally sprinkle on top. A spritz of lemon juice isn’t a bad idea either. Serve!