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kareinaBeing a busy person, who tends to not think about eating until already *hungry*, I tend to mostly live on foods which are ready to eat in 20 minutes or less from when I enter the kitchen (but still home-made--I dislike pre-packaged food!). But once in a while I spend a bit longer making something in sufficent quantity that I can use it in several meals over the course of the week.
This week's yummy creation is Green Spagetti Sauce.
While this is one of those things which is different each time I make it, I'll record what I did for this one, in case any of you wish to try it.
Grind one handful each of pistachios, sunflower seeds and walnuts in a blender. Add some grated Parmesan and a bit of feta, plenty of lightly steamed spinach (they sell it in ready-to-eat bags here; I used all of one bag, and what was left in another--probably a bit less than half) some well-steamed zucchini (I used half of a rather large one), and some finely grated (raw) carrot with just enough water to make the blender work (~ 2 tablespoons of the steaming water), some spices (garlic, green herbs, pepper) and some instant soup broth. Blend till smooth. If needed, heat it up a bit more in the microwave.
This is really yummy on angel-hair pasta (only two minutes to cook, and being thin, has a better sauce-to-noodle ratio than spaghetti), or as the sauce on a home-made pizza with artichoke hearts and fresh tomatoes as the topping. (Even though it is late autumn, there were a handful of cherry-tomatoes in the garden just ripe enough to eat.) It also makes a fabulous dip for fresh bread.
I may have lost the better part of an hour on Tuesday making that and then cleaning up all of the toys afterwards, but it has been delightful having it available for quick meals since.
This week's yummy creation is Green Spagetti Sauce.
While this is one of those things which is different each time I make it, I'll record what I did for this one, in case any of you wish to try it.
Grind one handful each of pistachios, sunflower seeds and walnuts in a blender. Add some grated Parmesan and a bit of feta, plenty of lightly steamed spinach (they sell it in ready-to-eat bags here; I used all of one bag, and what was left in another--probably a bit less than half) some well-steamed zucchini (I used half of a rather large one), and some finely grated (raw) carrot with just enough water to make the blender work (~ 2 tablespoons of the steaming water), some spices (garlic, green herbs, pepper) and some instant soup broth. Blend till smooth. If needed, heat it up a bit more in the microwave.
This is really yummy on angel-hair pasta (only two minutes to cook, and being thin, has a better sauce-to-noodle ratio than spaghetti), or as the sauce on a home-made pizza with artichoke hearts and fresh tomatoes as the topping. (Even though it is late autumn, there were a handful of cherry-tomatoes in the garden just ripe enough to eat.) It also makes a fabulous dip for fresh bread.
I may have lost the better part of an hour on Tuesday making that and then cleaning up all of the toys afterwards, but it has been delightful having it available for quick meals since.
