Wow! I can’t believe how busy I have been. I’m working on a couple of other web projects and recipes and gardening — life just gets in the way sometimes, doesn’t it?
I cooked something new the other day: rice pasta. This was the first time I had tried it; I used the angel hair pasta and I like it! It’s a bit tricky on the cooking time – my box said 5 to 7 minutes, and I went a bit longer, which made it too soft. I cooked more later and stopped right at 8 minutes and it was just right. The water turns opaque white, so don’t be alarmed. The rice pasta doesn’t have the usual pasta flavors we are used to - it doesn’t taste like a wheat noodle, maybe closer to the lack of flavor of a white flour pasta, but with it’s own rice flavor. I like them — I’ll continue to buy them. I’m still using up my farmer’s market veggie finds, too! Here’s what I made:
Rice Pasta with Zucchini, Patty Squash & Kidney Beans
olive oil
1/2 zucchini
1/2 yellow patty squash
1/4 large white onion
1 clove garlic
cracked black pepper
1/2 can stewed tomatoes
1/2 cup organic pasta sauce
cinnamon
rice pasta – angel hair spaghetti
1/2 can kidney beans
Start your water boiling for the rice pasta. Chop the onion and slice the squashes, then saute along with garlic and cracked pepper in olive oil until vegetables are browning slightly. In the meantime, add pasta to water and cook the recommended time, rinse with cold water. Return the pasta to the pan and add the kidney beans to it; stir slightly to mix. To the vegetable saute add 1/2 can stewed tomatoes, 1/2 cup pasta sauce, and a dash of cinnamon (or two). Stir until heated through. Put drained pasta with beans onto a plate and top with some of the cooked mixture. It’s delicious!
I always use organic ingredients, but the choice is yours.
If you haven’t discovered glass storage containers yet, have a look at the small one in the photos below. It measures about 3 x 4 x 4 inches and is so handy for storing canned foods when I only use a portion of the can’s contents. These containers come in all sizes, but I have been using this small size every day to put stuff in my fridge.
Hey Lis’,
So we are going to a 4th of July picnic and would like to bring a covered dish that is a bit festive but also healthy… I guess my pork rinds potato salad is out… any other ideas?
Thinking . . . . thinking . . . I’ll be back after coffee.
Steamed veggies are nice – I always like to take fruit salad, but it has to be kept cold.
You could take something unusual like a green salad with strawberries and maybe a raspberry vinaigrette and cracked pepper.
I’ve also been using Tazo organic chai to make iced tea, you could always “wow” with that, it’s better than regular iced tea.
Let me think on that!
Have been surfing around looking for a recipe to use a bunch patty squash that a friend gave (my first time cooking with them!) – might try this recipe – thanks!