Tag Archives: zucchini

Launch into artichokes

Vous au moins, vous ne risquez pas d’être un légume, puisque même un artichaut a du coeur (at least you’ll never be a vegetable — even artichokes have hearts).
~ Amélie

From Tessa Kiros’ “Falling Cloudberries”:
#60 Risotto with Artichokes & Italian Sausage – Page 294

Modifications: I used less ingredients to make it enough risotto for two instead of for four, used warm white wine as well as vegetable broth, and added sliced zucchini.

Verdict: Everything about it was warm, creamy and tasty with the lyrical flavours of thyme, parmesan, vegetable broth and riesling – but I would love to learn how to successfully cook artichokes (interesting first experience cooking them)!

In other news, I finished reading “Notwithstanding” this morning – a smooth, sweet blend of essential truth and creative fiction. I like.

Affirmation pasta

Little by little, one travels far.
~ J R R Tolkien

I ate this for breakfast today, and named it Affirmation Pasta because this name floated firmly into my head and I can think of no alternative.

Hope you are all having a glorious Monday!

    Affirmation pasta
    Ingredients:
    2 cloves garlic
    1/2 zucchini, thinly sliced on the diagonal
    1/4 cup frozen baby peas
    3 shakes of the fusilli carton (or enough pasta for you)
    a pinch of dried mint
    a sprig of fresh basil
    olive oil
    shaved parmesan
    salt
    black pepper
    Method:
    Heat a saucepan of water over medium-high heat, and add in a few teaspoons of salt. Bring the water to a rolling boil, then add in enough pasta for you.
    Meanwhile, smash, peel and chop the garlic cloves and prepare your vegetables. Dribble some olive oil in a small skillet, set it over medium-low heat and swirl the pan around to spread the oil around the base. When the oil is sufficiently warmed, add in the garlic – watch it sizzle. Once you can smell the garlic, add in the zucchini slices and saute them for 2-3 minutes. Add in a pinch of dried mint, rubbing them between your fingers as you go. Finally, add in the frozen baby peas, and cook for 2 minutes. Stir occasionally so nothing burns!
    When the pasta is cooked al dente, drain it and put it on a plate. Pour the vegetables on top, then add the parmesan and torn basil leaves. Add a sprinkle of salt and black pepper… serve immediately.
    Yields one serving.