HELP ! The kids need carbs
This one's kind of weird. The first time a friend made it for me I was skeptical, but it's good. And it's easy as well.
Sauté a bit of garlic (your choice on amount, I usually use 1 clove, sometimes 2) in olive oil in a medium size cooking pot. Pour in a can of black beans. (I'm sure you could use fresh, but this is a convenience meal.) Add soy sauce to taste (I would guess about 2 tbl. spoons?, I don't measure) and continue stirring ingredients together. Pour bean mixture over your choice of cooked pasta. (I like to use rigatonni) Sprinkle each serving with grated parmesan cheese. I also top mine with grated black pepper.
Sounds weird, but it's really good. So, you get the carbs from the pasta and protein from the beans. This is something I make when I want a quick and easy meal that's fairly low in fat. If you want to round out the meal, serve it with a little mixed green salad on the side.
We like to taste our pasta, so we sauce light, and the following are some of our all-time favorites.
Garlic oil--salt and fresh ground pepper, then add olive oil in which you've sautéed crushed garlic briefly, but don't let it get brown.
Garlic cream--same as above, but sauté the crushed garlic in butter, then add cream.
Olive oil, salt and freshly ground pepper, grated fresh parmesan (or frozen, so long as it's not the dried stuff).
Of course, pesto-in-a-tub has been popular here too.
As is pesto with cream added.
Have you considered garlic and ginger sautéed in corn oil, soy sauce, sesame oil, sugar (optional), and red pepper paste?
Here's a link that may keep you busy for a bit. Just click below.
And with it, my top ten tips:
1. I try to limit to 3 main ingrediants - more than that and flavors can be drowned out.
2. My current favorite dry pasta is Rustichella d'Abruzzo. Comes in wonderful shapes. The stranger its shape, the better it seems to taste. Its being distributed nicely into the local markets.
3. After cooking pasta al dente, I heat it quickly in a non-stick pan with olive oil and grated Parmesan (the new file shaped graters are fantastic). This coats the pasta with melted cheese and makes it a wonderful magnet for holding the sauce - giving each bite full flavor. Then plate, add sauce, top with more cheese and cut herbs or salt and pepper.
4. Toss a little sugar into a pasta cooked with red tomatoes - brings down the acid and broadens the taste.
Don't tell anyone or they will make an ookie face.
5. No garden should be without a rosemary bush (and a little rosemary goes a long way). Fresh chopped arugula is wonderful on almost any pasta dish - try it in place of basil sometimes.
6. No cheese with seafood, please.
7. Toss a tomato into boiling water (30 seconds), dunk in ice water (2 mins), peel, seed, chop, add fresh basil, small pieces of mozarella, olive oil, salt, pepper, more Parmesan - a work horse of a dish.
8. Or, another favorite: asparagus (or peas), hearts of palm, chili powder, fresh garlic. Maybe a nice Orvieto!
9. For dessert, Pecorino with honey. Tell your children: siete Romani.
10. And for you, because you have worked so hard, a nice glass of Vin Santo and biscotti.
Buona fortuna, la mama chi lavora per i bambini. Cari saluti - AZ