Stop Blogging and Cook

When the last tree is cut, the last river poisoned, and the last fish dead,
we will discover that we can’t eat money.  ~ Chief Seattle (1786 – 1866)

TODAY’S PREPARATION

MEATLESS MONDAY
Everyone should keep some whole grain pasta on hand because it stores well (the dried pasta, that is) and can be used to make a quick meal.  Leftover pasta is great for taking to work or school for lunch.  They are also perfect for picnics.  And, because pasta is so filling, with a little trial and error you’ll not miss the meat.

Since cooking is all practice, I’ve come up with a lot of ways for you to experiment with adding things to a pasta meal.  Don’t confine yourself to two or three favorite variations; try some new things out and see what the family goes for.  Think expansively.  And if you discover any horrid combinations – arugula?  I thought you said rugulah! – you’ll have an amusing anecdote to share at the next cocktail party you attend.

TWENTY WAYS TO PASTA

1. Try pasta made with different whole grains:  besides wheat there is buckwheat/soba, quinoa, spelt, corn (make sure it’s organic), rice and mung bean pasta/noodles.  Corn pasta tends to be quite brittle; you can’t wind it around a fork.  Also try different shapes:  shells, bow tie, rotelle, fusilli, cappellinni, orecchiette, orzo, rotini.  Did you know that couscus is a grain-shaped pasta?  And if you’re out of pasta, rice, quinoa and millet work well as substitutes, and may be better for actually getting into the mouths of young children.
2. Try using different ingredients than what you’re used to, even staples.  Instead of yellow onions, use white or red, or whole pearl onions; or try shallots.  Instead of white buttons, try shitake, beech or oyster mushrooms.  Instead of garlic, buy garlic scape.
3. Toss in some chopped greens before saucing:  basil, arugula or baby spinach leaves.  Each ones brings it’s own flavor personality to the table, and will wilt nicely amidst the hot pasta.
4. Toss in some raw chopped or grated vegetables for a little crunch and enzyme boost amongst the cooked:  carrot, broccoli stem, green onion, tomato and mushrooms all work well.
5. Add capers, on top of or tossed in, for a salty punch.  They don’t even have to be cooked.  Put some in a small bowl at room temperature while you’re cooking, and toss into the hot pasta or add to the sauce just before serving.
6. Add sautéed fennel for slight licorice flavor.  The same can be had using anise seed in the sauce.
7. Try different cheeses.  Feta makes a great cheese for pasta, and gives a very different flavor from hard cheeses like Parmesan, Reggiano or Pecorino.  Cut slivers of brie, or gouda, crumble goat cheese, bleu or roquefort.  Toss into steaming hot pasta to melt, blending flavors throughout.
8. If you have a yen for pizza, whip up a pot of pasta and toss with meatless pepperoni heated in marinara sauce, and topped with grated or shaved Reggiano.  You’ll save dollars over ordering take-out, and that makes sense.
9. Go Chinese:  Stir-fry any vegetables that you have in sesame oil, and toss into pasta with a little soy or hoisin sauce.
10. Go Japanese:  Stir-fry any vegetables that you have in sesame oil and ginger, and toss into pasta with a little wasabi.
11. Go Japanese II:  Stir-fry any vegetables that you have in olive oil, and toss into pasta with a little tahini thinned with a little hot water or vegetable stock, or taratoor.  Sesame noodles are also good cold, and don’t need a lot of vegs.  Just some chopped green onion & grated carrot will do it.
12. Go Indian Curry:  Stir-fry any vegetables that you have in peanut oil, and toss into pasta with cumin, tumeric and/or chili powder.
13. Go Indian Peanut:  Stir-fry any vegetables that you have in peanut oil, and toss into pasta with peanut butter thinned with a little hot water or vegetable stock.
14. Go Middle-Eastern:  Stir-fry any vegetables that you have in olive oil, and toss into pasta with a little hummus.
15. Go Greek:  Stir-fry any vegetables that you have in olive oil, and toss into pasta with kalamata olives, tomato and feta cheese.
16. Go Salad:  Toss  a little pasta with olive oil, balsamic vinegar, fresh basil, tomato and mozarella for a summer salad pasta.
17. Go Herb Nutty:  Toss pasta in pesto, add sautéed onion and mushroom, and garnish with toasted pine nuts.
18. Spritz your plate of pasta with a squeeze of fresh lime or lemon, but not if you’re serving a cream sauce.
19. Toss in some nuts:  toasted pine nuts are good, or try walnuts or sunflower seeds.
20. Top pasta with a sprinkling of sesame seeds.  Don’t just use white ones, try the black ones. Oooooooo!
21. Have a pasta party, similar to the Taco party mentioned on the third day of Stop Blogging And Cook.  Serve everyone a small plate of piping hot pasta tossed with a little olive oil to keep it supple.  Fill an array of bowls with things to toss into the pasta and let everyone serve themselves what they want.  You could have a few sauces, chopped and steamed vegetables, slivered greens, nuts, and grated or shaved cheeses.  Keep the plates of pasta small so folks can have a few different combinations.  And give each place setting two forks for tossing.

How do you pasta?  Today is a preparation for Garlic Bread that goes great with a pasta dish.  Make a big salad and you’ve got a fulfilling meal that fits the bill for any Meatless Monday of the year.

Tags: hummus, pasta, raw food, vegetables, vegetarian, whole food