Leftodors for lunch. Same dinner stuff — the Braised Kale and Garlic Roasted Potato with pasta.
Then 2 sliced oranges and a side salad made up of diced tomato and cucumber tossed with olive oil, garlic, basil, and green onion.
NUTRITION FOR ENTIRE BOWL
(67% carb | 10 % protein | 18% fat)
Calories: 487
Fat: 10 g
Saturated Fat: 1 g
Carbohydrate: 91 g
Fiber: 11g
Protein: 12 g
Yesterday afternoon I set Julia up in the foyer with some tubs and together we shelled fava beans and fresh peas. I think she had a good time exploring.
She kept talking about making "Peas! Making surprise for Daddy! Peas!" and "I cookin’ it!" and "Peas pop out! Where are yoooouuu?" Of course, I didn’t tell her Daddy hates peas.
The sad thing is that I had a large box full of fresh favas. Then it was a bowl full. Then after blanching to pinch them out of their skins, I ended up with MAYBE half a cup. Oy. What a lot of work for so little favas.
It’s the first time I’ve had them (fresh or otherwise) so I went with the "Warm Garlicky Fava Beans" recipe from Vegetarian times as inspiration and scaled it down as best I could.
Julia got to taste her handiwork though.
Like me she was indifferent. Take it or leave it. They were soft and slightly sweet, but if I’m going to eat immature legumes I prefer peas. It’s got a nicer taste. These reminded me of a cross between peas and limas and I can’t stand limas so…
I’m going to have to give it another try after I find a more interesting sounding recipe and enough favas to make it with.
Blanched Kale with Garlic Roasted Potato on Fettucine (Serves 8)
Originally I was going to make Kale soup from the PDQ cookbook but I misplaced it and didn’t find it til dinner was over. Fortunately there was the Pasta E Verdura that Karen gave me for Christmas. Not as fast as the 20 min soup promised by PDQ, but 30 minutes I can live with.
The pasta and kale makes up about 8 cups. Then the potato topping makes about 2 cups, so it’s 1 cup of pasta + 1/4 cup potato per person.
Julia always has trouble with long pasta even when I cut it up for her so I may have to change pasta shapes if/when I make this again. I wanted to use up some Da Vinci organic pasta that I had handy. My only other non-asian pasta was alphabet letters and that would have been totally wrong for this meal!
I cut the oil in half and while this yields a drier pasta dish, I rather have that than a puddle of oil on my plate. (Maybe add stock next time.)
Paul had his with leftover turkey sausage and he said it was good with the sausage. I didn’t bother defrosting any Tofurky Italian sausage for me and Julia though I’ll have to consider it later for leftovers to see if it helps boost the appeal of this dish. To me it was a nice change, but not stellar. When I tasted it I decided to sprinkle some lemon pepper on top and that helped perk it up some.
It was also interesting to use potato as a garnish on pasta — I don’t think I’d ever think of that on my own.
But here’s my adaptaion of the Jack Bishop recipe:
1) First preheat oven to 400 deg and set water to boil in large pot to make pasta.
2) Then in a casserole dish dump in…
Mix this all up in the casserole so it all lays in one layer and chuck into oven for 30 min. (Check half way and stir up)
3) Dump the pasta in the pot and cook for 10 min.
4) While the pasta is cooking, tear 12 oz (about 1 bunch) of kale up to remove stems. Rinse well, then scissor up into bits. When pasta is about done, plunge kale in with the pasta and stir it. Cook 1-2 minutes so kale starts wilting and turns bright green. Drain everything and return to pot. Add 2 tbs olive oil and 2 tbs lemon juice. Mix well and dish up as eight 1 cup servings.
5) Check potato. Garnish pasta with 1/4 cup potatoes when those are done.
NUTRITION PER SERVING
Calories: 310
Fat: 6 g
Saturated Fat: 1 g
Carbohydrate: 55 g
Fiber: 4 g
Protein: 8
