Kale Linguine Pasta

Yesterday, when I started making this lunch, I was rather unsure about how much of pasta I should cook for two. In general, any of the noodles can transform so much after cooking. Of course, it applies to any other staple grains like rice, quinoa, couscous. But I am more at home with the latter and I cook pasta only occasionally. In the end, I decided that it is better to err on the side of vegetable portion being more than the pasta. That would suit my overall preference towards meals.  So, I took out less than half of the linguine packet, which was about 200g (that would come to 100g per person) and used more than half of my frozen chopped kale packet, which would be 250g. Rest of the procedure was too familiar…

KALE LINGUINE PASTA

Serves two

Ingredients:

Linguine pasta, about 200g
Chopped kale, about 250 gm (should come to be at least two cups when cooked)
4-5 garlic cloves
1 teaspoon of red chilli flakes
2-3 tbspoons of flax seed powder
2 cups of vegetable stock
3 tbspons of olive oil
Salt to taste
Lemon wedges for squeezing (optional)

Method:

1. Cook the pasta as per the instructions on the packet.
2. Heat 2 tbspoons of olive oil. Fry chopped galic and red chilli flakes over it till fragrant.
3. Add chopped kale, add salt,  mix properly.
4. Add vegetable stock.
5. Mix in the flax seed powder for nutty flavor.
6. Cover and let the kale cook.
7. When done, mix in the cooked pasta.
8. Add a dash of olive oil and lemon juice (optional) and serve.

 

Oodles of Cabbage Buckwheat Noodles

Buckwheat noodles are one of my new favorites. They are tasty, good-looking, and extremely easy to handle. By the last testimonial, I mean that once you cook the noodles as per the package instructions and drain, they do not tend to develop into a sticky mess at all. So you really don’t have to add a dash of oil while they are cooking or rub any additional spoonful after draining. Probably being the jolly extrovert ones among the noodle & pasta fraternity, they mix very well with other among stir-fried veggies in the wok!

I tried these first during my break last month and cooked once again with an addition of egg on Tuesday. Both the vegan and ovo-vegetarian version were equally good. Probably the right key to hit here is to keep it simple and natural. You don’t need any exotic sauces or spices.

I cooked the noodles al dente, drained, and kept aside. This time, I used the sesame oil; but from my experience, I assure that olive oil or canola oil would be equally good. Once the oil warmed up in the hot wok, I added three ingredients which gave all the necessary flavors to the stir-fry.

1. Thinly sliced garlic
2. Julienned ginger
3. Thin slivers of green chillies

For the quantity cooked for two people, I had taken 5-6 garlic cloves, an inch of ginger piece, and two chillies. Depending on personal spice preferences, you can play with that. Once these three started spluttering,  I added thinly sliced onion, cabbage, and chopped kale. Once the veggies get coated evenly with the spiced oil and start wilting, adjust the salt per you taste and mix noodles. If you want add an egg, it can be done before adding the noodles. Just make some space in center of the wok. Crack open two eggs. Let them scramble with a pinch of salt and dried herbs if you like. After adding noodles and stirring everything for a minute or two on high heat, the noodles are ready to be indulged in.

Buckwheat noodles usually don’t get sticky even after cooking and thus can make a good choice for taking to a party or as an office lunch… especially if you have the microwave facility to warm it up before serving.

Asparagus-Mushroom Pasta

Since I had already planned a dessert of Bread pudding after today’s dinner, I wanted a light dinner. Among my pantry finds, I had come upon multigrain farfalle pasta, which I decided to prepare in a non-creamy manner. Instead, I decided to develop its flavors with the vegetables and stock.

I cooked pasta al dente per instructions, drained it, and kept it aside. In another pan, I heated oil and added garlic slivers to it. After those turned golden, I added sliced onions and sautéd it for five minutes. Later I added sliced mushrooms, dried herbs of parsley and basil, freshly ground pepper, and dashes of cooking sherry. Once the sherry was absorbed, I mixed in the green asparagus (already cut in inch-long pieces, from the frozen section), a cupful or two of vegetable soup stock, and the pre-cooked farfalle pasta. Once the asparagus cooked and pasta matured a bit more in the flavors surrounding it, I took it off the stove to maintain its al dente texture.  While serving, we squeezed a piece of lemon over it.

I was content with the fresh flavor, and didn’t even feel like taking an extra topping of basil pesto. I am sure I would be repeating this dish again.