Tuesday, July 14, 2015
So we are back from our vacation and I am feeling very depressed. This happens to me every summer. I look forward to it with so much eagerness and then BOOM past June 21st I am all anxious and feeling melancholy that the days will start to shorten and soon there will be chilly winter winds blowing. I try to chide my mind and focus on living in the moment but then when I am not being mindful, the melancholy creeps right back in.
Given that the major vacation is done with and there is no family visiting us from India this year, I am trying to scout for things that we can do for the next two months of holiday. Things other than laze around of course. Focusing on happy summery thoughts.
Like, that my coriander is growing.
And the basil I started from seeds is finally ready with tender basil leaves.
And that after "Inside Out"( love, love, love) and "Jurassic World", there is "Minions" to watch!
So anyway, the fact of the matter is that we have been back only a couple of days and have done the laundry! Score point 1. Before leaving, I had frozen a Dal and Chicken curry so that we could defrost and eat those, while going through holiday trip hangover. Also I have really good friends and one of them had supplied us with enough soul food(read musurir dal and posto) on our return. Therefore I didn't have to cook much in the last couple of days.
The only thing I made for lunch today is a Pasta. My daughters somehow never tired of pasta. Almost living on it for ten days they are still glad to have more. I am happy with it too as it is a easy one pot meal that satisfies everyone.
Today I made a Spaghetti with Broccoli and then flavored with burnt garlic.That simple. The trick to this Broccoli pasta is to stir the broccoli florets vigorously until it totally crumbles into tiny tiny green specks and then just hides somewhere in the pasta infusing it with its flavor. And ahem, I also added some andouille sausage.
Here is how you do it.
I used Spaghetti but you can also do the same with elbow or Farfalle. I feel penne requires more sauce and this is too light for penne.
We will be adding some Andouille sausage for the non-veg version and if you are using that take it out to defrost.
Cook pasta according to package directions. After cooking the pasta and draining the water, I give the pasta a quick rinse in cold water and then toss it in olive oil.
Chop a medium sized head of Broccoli into florets. Chop some of the stem too. No need to chop the florets very small as you will be steaming it.
Now steam the Broccoli with a pinch of salt. I just put them in a pan of boiling water and cook until they are really tender. Like soft tender.
Mince about 4 cloves of garlic.
Heat some olive oil in a pan which is big enough to toss the pasta. Add the sausage cut up in pieces and saute until sausage pieces are lightly browned. Remove and keep aside
Add the minced garlic to the oil and when you get the garlic flavor then follow with the steamed broccoli florets. Saute the broccoli until it crumbles into tiny pieces. Sprinkle salt as needed, remember the pasta was boiled with salt and you will be adding cheese and sausage later which will have some amount of salt. Now add the spaghetti and toss so that the broccoli is mixed with the pasta.
Sprinkle parmesan generously and then pour the pasta in a serving dish. Add the sausage to the pasta and toss.
Now heat some more olive oil in the same pan
Add 1 fat clove of garlic chopped in thin slices to the hot oil and quickly toss it around until the garlic starts to brown.
Pour this garlic oil and garlic on the spaghetti
Garnish with some fresh basil and serve
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