I’ve been trying to be thrifty this week. I had to buy tables so I could invite people over for a Passover seder.
But I lucked out last Friday to find leftover crudite from some workplace event put out in the staff room. And I had empty lunch containers at the right time, too. I acquired cauliflower, broccoli, grape tomatoes, orange bell pepper, mushrooms, baby carrots, and a decorative yellow chile.
Breakfast Mushroom Sautee So the mushrooms were something I wanted to eat for breakfast. So I made half a slice of bacon, removed it to drain and left the fat in the pan to cook the rest.
I turned the halves of mushrooms into slices and then sliced up the yellow pepper and an onion. They went in onions, then mushrooms, then pepper. As it was cooking, I cut in some fresh rosemary.
And then I just stirred it until the mushrooms released liquid and then browned a bit.
I spooned this over top a fried egg on toast, and it was enough to have covered 2 or 3 eggs, but I still had my spoon and just went ahead and ate it directly without company.
I didn’t know what to do with the cauliflower, until I remembered the remains of the Saint Agur I’d been thinking would melt into a nice pasta sauce. I also had a random jar of hot pepper garlic pasta sauce that my parents hadn’t gotten around to using, so had passed on to me. And I’m just going to take a moment to give this a review on its own. That jar is not pasta sauce. It might be the random oddly-sized scraps of garlic and hot pepper (red, decently thick fleshed), having been left over from making a pretty jar of pickled peppers, that you decided to put into a jar with some oil… but it is not sauce. It’s a bit harsh. I have a very sturdy constitution, and it was threatening me with heartburn. So it’s an ingredient… a way overpriced one… but it’s not what it claims to be. Luckily, I was just using it to perk up the cheesiness – unluckily, I hadn’t realized how much oil I’d be unable to avoid adding on top of the cheese. Should you try this, just cut up some garlic and hot peppers on your own.
Spicy Cauliflower Penne Start the water boiling and just start the cauliflower cooking when you put in the pasta – this isn’t going to take much more than the 9-10 minutes the pasta cooks. I think this dish is well suited to a whole wheat or spelt pasta.
Cut up an onion, and got that started in a teaspoon of olive oil.
Then I went through the cauliflower and barely broke it down even more – into a fork-friendly size – and added any extra stem bits into the pan right away to give them more time to cook. Then I turned the heat higher than medium and added the cauliflower, looking to get it softer and a bit browned without actually making it limp.
When the vegetables are two minutes from the right consistency, turn down the heat and add the cheese in clumps. Stir them in to melt evenly. And here I added some of the hot pepper garlic ‘sauce’ and stirred that in – about 2 teaspoons or so, draining out as much of the oil as possible. It benefited from some black pepper ground on top, too.
Then I used a slotted spoon to shift the al dente penne to the cauliflower and stir it in so that it was coated with sauce and absorbed that for the last bit of its time and sucked in flavor, too.
And then I ate most of the broccoli dipped into hummus, but I had a few pieces left when I was trying to decide how to use up the rest of the vegetables. While looking in the fridge, I noticed I still had a partial can of red thai curry paste waiting for use. Perfect! It was only after I started cutting that I noticed just hot very orange this dish was going to be – at least there were a few broccoli pieces to add a little contrast. Actually, that shocking bit of contrast looked amazing on the plate.
Carrot Red Thai Curry Rice: 1/2 cup short grain rice; 1 cup water; pinch of salt; 1/2 tsp coconut cream – boil, reduce heat to low and cover for 20 minutes.
Curry – wait until there’s only 10 minutes (or less, but I have no patience) left on the rice before starting to cook.
6 ounce cans of coconut milk are the best thing for the single cook!
Shake the can until it sloshes (keeps the fat from sticking to the lid and sides) before opening, and then pour it into your pan to heat. Once the oil starts pooling at the top, add about a third of a pound of baby carrots, sliced in half.
Cook for a few minute before adding the curry paste – 2-3 teaspoons, stirring in and tasting between each addition.
Add the broccoli.
And then add a(n orange) bell pepper, cut into 1 x 4 cm strips).
Stir to coat and cook evenly. When the bell peppers just start to look no longer raw, take them off the heat and you’re ready to plate.
This made two portions.
I’d put the second portion in my freezer and gone out to the porch to eat, when one of my new neighbors came by and asked if I’d made enough for two since she was very hungry. I’d expected her to end up disappointed either because of the lack of protein or the spiciness level, but she came back full of compliments with my container empty.
