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Posts Tagged ‘linguine’

Flipping through rebar: modern food cook book, I was captivated by the name of this linguine.  The recipe looked perfect for dinner with peanut-loving vegetarian friends.  I followed rebar‘s hint to make the sauce rich and creamy by adding equal amounts of canned coconut milk.  I also added fried golden tofu to boost the protein content.   With two helpers, the chopping preparation passed quickly.

This pasta was a delight: creamy, peanut-buttered flavoured crisp veggies over noodles.  We ate the leftovers as a cold picnic-lunch a few days later while driving the Lighthouse Route on Nova Scotia’s South Shore. All of us agreed that the peanut-flavour had intensified, making for even more delicious leftovers!

Lotus Land Linguine with wok-fried vegetables and peanut sauce

(serves 4 hungry individuals)

Ingredients:

1 recipe peanut sauce

1 lb (454 g) linguine noodles

1 tablespoon peanut oil, separated

1 pound firm tofu, cubed (optional)

1 yellow onion, julienned

2 carrots, half moon slices

1 large red pepper, 1/2-inch triangles

1 bunch broccoli, florets and stem sliced

4 ounces snow peas, ends trimmed

4 heads baby bok choy, leaves separated

2 bunches scallions, 1-inch long slices

1 can coconut milk (optional)

sesame oil

Directions:

Heat a large pot of water for cooking the pasta.  In a small pot, gently heat the peanut sauce with the coconut milk. Begin cooking the noodles when you start the stir-fry as they will take about the same amount of time.

Heat a wok over medium-high heat.  Add half the oil, and just before it starts to smoke, add the tofu.  Stir-fry  until it is golden brown.  Remove from wok.  Add the remaining oil.  Stir-fry the onions until translucent and then add the remaining vegetables in order of their cooking times, beginning with the carrots and ending with the snow peas, bok choy and scallions.  Season lightly with salt and pepper.  Continue stirring and tossing the vegetables, keeping them crisp and brightly coloured.  If they start to stick, add a splash of water and cover briefly.

Toss the drained noodles with a splash of sesame oil.  Toss the noodles with the veggies, tofu, and creamy coconut peanut sauce.  Garnish with crushed peanuts, freshly chopped cilantro, and lime wedges, if desired.

Bon appetit!

– Catherine

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In grade 2, I had an amazing teacher. Ms. G was Italian, and had crazy long curly black hair that terrified us at first. But soon she won us over, and took us on a cooking adventure right from the beginning. We made a cookbook. Meatballs. Hand-rolled pasta. Breads. I can’t even remember all the details exactly, but the experience itself I cannot forget.

If I could have 5 wishes granted, one of mine in my top 5 would be that every child get the chance to cook and then eat regularly with a parent or loved-one. My close experiences with food beginning when I was very little have definitely contributed to my interests. Now, after my academic exploration of food in addition to the more casual personal one, I realize more (and realize how much more is unknown to me) than ever before the challenges of equity and access to food. If only every child had access… that’s what I’m asking, and aiming, for.

So in memory of my second-grade adventures, I’m posting a recipe for italian meatballs, although probably nothing near as good as Ms. G’s. But these were so good nonetheless. This recipe is from the Joy of Cooking, with a few variations.

Ingredients – dinner for 4

Meatballs

-1 lb lean ground beef
-3 garlic cloves, minced
-1/2 cup chopped parsley
-1/2 cup grated parmesan
-1 medium onion, finely chopped
-1/2 cup breadcrumbs
-1 large egg, beaten (and a second if the mix seems dry)
-3 Tbsp (dry) red wine
-2 Tbsp tomato paste
-1 tsp salt
-1/4 tsp black pepper
-1/2 tsp dried oregano
-1/2 cup all-purpose flour
-2 Tbsp olive oil

Pasta

-350g fresh pasta (e.g. linguine)

Tomato sauce

-1 onion, minced
-1 clove garlic, finely minced
-1 tsp dried basil
-1/3 cup chopped fresh parsley
-3 Tbsp olive oil
-1 can diced or crushed tomatoes
-salt and pepper to taste

Directions

In a large bowl, combine all the ingredients for the meat balls up to and including the dried oregano.  Mix well with your hands, and add an extra egg if it is difficult to shape into 2 Tbsp-sized balls.

Place the flour on a plate and roll the meatballs in the flour, and then heat the olive oil in a pan over medium heat and brown all over.  Cover with a lid and let cook over medium-low for 10-15 minutes while you make the sauce and the pasta.

Bring a large pot of water to a boil.  Meanwhile, sauté the onion in the oil in a frying pan for 3-4 minutes.  Add the herbs, salt and pepper, and garlic, and sauté for a further 2 minutes.  Add the canned tomatoes, and simmer down.

Cook pasta according to package directions.  Transfer the meatballs to the sauce, and serve over the pasta with parmesan on top.

These meatballs freeze fabulously after being cooked, and can be frozen either with or without sauce and eaten on another day.

Bon appétit!

-Sitelle

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