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Curry and Comfort: Pasta

http://curryandcomfort.blogspot.com/search/label/Pasta[8/9/2011 11:06:36 AM]

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WEDNESDAY, JULY 13, 2011

Thai Noodles

I have said it before, I love Thai food. I especially like the balance of salt, sweet and sour thatthey bring to plate. This one pot noodle dish does just that and it's healthy to boot. I used wholewheat spaghetti pasta, no oil, lean ground pork and lots of vegetables. This is one satisfyingdish that you can feel great about eating.

Ingredients:1 pound of spaghetti noodles cooked2-3 carrots sliced or julienned2 stalks of celery sliced thin1 large bunch of scallions sliced1 handful of basil chopped (Thai Basil is preferred)3-4 cloves of garlic grated2 Tbs of grated fresh ginger1 pound of ground pork

Sauce:1 cup of chicken broth (vegetable broth can be substitutedfor veggie version) 1/4 cup of fish sauce (soy sauce can be substituted)2 Tbs of soy sauce1/4 cup of sweet chili sauce (available in Asian stores)2 Tbs of Sambal Oelek2 Tbs of brown sugar

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Brown the ground pork. I was able to brown it without anyoil. If you need oil, add about 1 Tbs of canola oil beforeadding the pork. Once the pork is browned, add thegarlic and ginger. Saute the garlic and ginger for 1-2minutes

Now add the vegetables and stir fry for another 2-3minutes.

Then add your sauce and allow to cook for 2-3 minutes.

Add your basil. Cook for another minute.

Add the noodles and toss with the vegetables and sauce. Allow the noodles to sit in the sauce for a few minutes tofully soak up all the flavors.

Note: When you cook the noodles, cook them shy ofcooked. They will finish cooking in the sauce.

Serves 4-6 people. Enjoy.

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Posted by Curry and Comfort at 8:26 AM 19 comments

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WEDNESDAY, JUNE 8, 2011

Asian Spaghetti and Meatballs

Did you know noodles were a part of the Chinese culture for thousands of years before it was apart the Italian culture? This fact inspired me to try my hand at making spaghetti and meatballswith Asian flavors. The results... one great dinner....one happy family.

The Meatballs:To make your meatballs use:1lb of lean ground meat ( I used pork)1Tbs of Chinese rice wine (not vinegar)1Tbs of Soy Sauce1 Tbs of Hoisin Sauce1 Tbs each of grated ginger and garlic1 Tbs of cornstarchMix all ingredients well and form into walnut sizemeatballs.

Fry in a wok with 1 Tbs of canola oil on medium-highheat. Fry until the meatballs are cooked through andbrowned. Using a slotted spoon, remove the meatballsout of the wok and set aside. Allow the oil to remain inthe wok for the next step.

The Sauce:

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Stir fry in the remaining oil:1 medium onion chopped1 large carrot grated or diced1 green pepper diced (frozen is fine)1 Tbs of grated garlic2 Tbs of grated ginger

Fry until onions begin to soften.

Then add:1 tsp of curry powder ( I usedAmerican Curry powder byMcCormick)1 Tbs of Hoisin Sauce1 Tbs of Fish Sauce**2 Tbs of Soy Sauce1 tsp of red chili flakes (or to taste)Stir fry for a few minutes. ** You can substitute more soy saucefor the fish sauce.

Then add:1/4 cup of coconut milk1/4 cup of water

Add Meatballs back into the pan andsimmer for 3-5 minutes.

Finish off with one large bunch ofgreen onions chopped (both whiteand green parts)

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Posted by Curry and Comfort at 6:00 PM 21 comments

Links to this postLabels: Chinese, Pasta, Pork


The Spaghetti: Cook Pasta according to package instructions. You canuse any type of spaghetti (I used thin spaghetti). You canalso use vermicelli or glass noodles often used in Asiannoodle dishes.

Toss the sauce/meatballs with the spaghetti and serve.


Printable Recipe without pictures:Asian Spaghetti and Meatballs

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MONDAY, JUNE 6, 2011

Taco Pasta Bake

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My son wanted tacos for dinner and my daughter pasta. What was a mother to do? So Idecided to put them together and I ended up with this Taco Pasta Bake. Now it's a new familyfavorite.

Note: Cook 1lb of pasta prior to making the Taco Meat Sauce. I used 100% whole wheatpasta.

To make the Taco Meat Sauce:

Brown 1lb of ground meat (any kind). I used ground chicken.1 medium onion chopped

2-3 cloves of garlic minced

then season with

2-3 Tbs of Taco seasoning1 tsp of ground cumin

red pepper flakes (to taste)

Add 1 cup of your favorite salsa1/4 cup of water

juice of half a lime

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Mix the cooked pasta with the taco sauce and a 1/2 cup of sour cream.

Spray a baking dish with cooking spray and fill with your cooked pasta.

Cover pasta with shredded Mexican cheese. Bake in a 350 degree oven for 15-20 minutes untilthe cheese is bubbly.


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Printable Recipe:Taco Pasta Bake

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SATURDAY, JUNE 4, 2011

Curried Macaroni Salad

I was asked to make a macaroni salad for a barbecue tomorrow. Of course I had to put myspecial stamp on it by adding my favorite spices. My teenage niece helped me make the saladand was first a little puzzled with some of my unusual ingredients. But once we had it all puttogether she became a fan of this spiced up and creamy macaroni salad.

The vegetables 3 carrots gratedbunch of spring onions chopped(both green and white part)2-3 serrano chilies seeded andchopped1 green bell pepper diced

Note: Boil 1lb of macaroni (elbows

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are fine) per package instructions insalted water.

The Spices and Aromatics:

1 tsp of cumin seed (slightly crushed) * see note 11 tsp of mustard seed (slightly crushed) *see note 11 tsp of red chili flakes (or to taste)1/2 tsp of turmeric powder 1 Tbs of grated fresh ginger1 Tbs of grated fresh garlic2 tsp of curry powder * see note 2

Note 1: I put the seeds in a mortar and pestle and pounded it for a few seconds to breaksome of the seeds up.

Note 2: I used an American version of curry powder byMcCormick:

Heat a large pan or skillet on medium-high heat with 1Tbs of olive oil. Then add the crushed seeds and fry for30-45 seconds or until they become fragrant.

Next add your ground spices and fry for another 30seconds. Careful not to burn.

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Add your vegetables, grated ginger, garlic and some salt to season. Fry well for a few minutesuntil the vegetables begin to soften.

Add your pre-cooked macaroni and 1 cup of frozen peas. Toss well. Allow macaroni too coolbefore adding dressing.

To make the dressing:1/2 cup of mayonnaise(regular or reduced fat is fine) 1/2 cup of yogurt (any fat level is fine)1 tsp of sugar1 Tbs of rice wine vinegar

Mix well.

Once the macaroni is cooled, add the dressing. Mix well. Taste for salt and seasoning. Chill in fridge until ready toserve.

Note: If you keep overnight and the macaroni looks dry,add a little more mayo before serving.

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Links to this postLabels: Fusion, Indian, Pasta, Side dish, Vegetarian


Serves 8-10 people as a side dish. Garnish with chopped parsley or cilantro. Enjoy.

Printable Recipe:Curried Macaroni Salad

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MONDAY, MAY 30, 2011

Dinosaur Pasta (Pesto)

My young son loves two things for sure. He loves dinosaurs and he loves this pasta. My son isa picky eater and he definitely is not a fan of vegetables. But he devours this pesto pasta dishthat is full of spinach. Well, I'm not ashamed to say it, I tricked him. It told him that spinach isthe kind of food dinosaurs ate. That was all I had to say. This is a pretty healthy dish full ofcreamy pesto. I am not into dinosaurs, but I really enjoy this pasta too!

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The Pesto Sauce:1/2 cup of Extra Virgin Olive Oil1/2 cup of walnuts1/2 cup of Parmesan Cheese3 cloves of grated garlic2 cups of Italian Basil1/2 cup of Italian ParsleySalt and Pepper to taste

Notes: I use walnuts in this pesto because they are frankly a lot less expensive than pinenuts. I always have walnuts in my freezer. If you prefer, you can substitute pine nuts.

Blend all the ingredients together in a food processor until it forms a thick sauce.

To make the Dinosaur Pasta: Boil any pasta until el dente

in salted water. I usedRigatoni. Save 1 cup of thestarchy pasta water to helpmake your Pesto Sauce.

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In a large pan, heat the pesto on medium heat.

Add some red pepper flakes (to taste)

Add 1/2lb of frozen spinach and cook until heated well.

Add your cup of starchy cooking water (I used it to rinse out the food processor first) and 1/2cup of cream or half and half.

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Posted by Curry and Comfort at 8:24 AM 5 comments

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Make the sauce and taste for seasoning.

Toss with the pasta.

Serve 4-6 people. Enjoy

Text Only Printable Recipe:Dinosaur Pesto Pasta

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