I am going to have to be careful here, or this is just going to end up being a cooking blog. I make way too much fun stuff to concentrate only on cooking. But I don't have any making-stuff content ready to rock, so I'm going to give you a recipe for some savory, meaty pasta with a bunch of veggies snuck in, that will keep you in leftovers for (probably) days. This is a seriously versatile and flexible dish that you can mess with all day and not break it. You can cook this. I promise.
Here's what you'll need:
We don't have to do that here. Put the clove on the cutting board, then lay your knife (please tell me you have some kind of broad chef knife) flat on top of the clove, and whack it with a hand. You don't want to totally smoosh the thing, but you're not being gentle, either. The clove should be somewhat squished, and the peel should be split in a couple places. Get rid of that papery stuff, and chop the heck out of those cloves. Okay, so prep time. I believe wholly in getting as many of your ingredients ready to go before you turn on the gas. If you're easily distractible (like me) or you're not a pro on timing (like me), getting your stuff together helps a lot. So, before things get hot, do this:
Some variations, because I mentioned this stuff is versatile: If you need to sneak more vegetables into your kid's diet, this is a great way to do it. There' already one red pepper and one onion and some mushrooms, but you can jack the proportions a lot and still get something good. Add more peppers or more mushrooms. You can also add a whole bag of spinach to this stuff. I'd recommend chopping the stuff up before adding it. And for the love of crap, only use fresh spinach. Fresh will add the visual, uh, texture of little dark green specks all through the dish. Canned spinach will turn the entire thing a disgusting, pukey brown-green. TRUST ME ON THIS. Add cheese! We usually sprinkle a fair bit of pecorino romano over the finished thing, but there's no reason you can't toss a cup of grated parmesan or romano when you're mixing. The point here is that this is a nearly unbreakable recipe, and you can toss in whatever you want. It's got real food in it that you bought fresh, and it's so much more fun than spaghetti and Ragu. Try it, play with it, and let me know how it goes in the comments.
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AuthorI'm Dan, and I make things. Jewelry, food, carvings, Viking knotwork, and at least one child (so far). This is where I document all that stuff. Archives
May 2017
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