real food. real life.
It tastes as good as it looks.
Garden fresh summertime veggies in a sweet and saucy balsamic glaze, mixed with my most precious staple - spaghetti noodles. Sprinkled with roasted pipits because, hey, why not.
I give you this, awesome 10 minute dish for supper tonight.
Balsamic Spaghetti with Garlic Scapes, Zucchini, and Roasted Pepitas
Spaghetti Noodle of Choice (We used whole wheat)
1 small onion, diced because who likes long pieces of onion? Not me.
1 tbsp Extra Virgin Olive Oil or water for sautéing
*Cast Iron Pan - Seriously, get one, use it. Makes this dish better, I swear.
1 small zucchini, chopped
1/2 red pepper, chopped
4 garlic scapes, chopped
1 ripe tomato, chopped
4 swiss chard leaves (or green of choice, optional), chopped
Balsamic Vinegar (don't measure - add bits at a time until taste is right for you)
2 tbsp Maple Syrup
Extra Virgin Olive Oil for added Sauciness, optional
1 tsp hot pepper flakes
chopped fresh basil and oregano, as much as you want (or dried)
sea salt/pepper to taste
1/2 cup pepitas
What to do:
1) Cook noodles according to package. Set aside until ready to add in.
2) Heat oil or water in cast iron pan over medium heat. Add onion. Cook and stir until smelling awesome and slightly coloured. Add in garlic scapes. Keep on stirring. Keep on cooking. Keep on smelling amazing.
3) Add in rest of veggies and stir, stir, stir. Add a bit more oil or water if needed. By now, they should be getting a bit browned from the awesomeness of a cast iron pan.
4) Add in a drizzle of balsamic. Stir. Add in a bit more. Reduce heat to low-medium. Add in maple syrup, hot pepper flakes, fresh basil and oregano. Stir to coat and mix. Add a touch of oil if you want it a bit more saucier. Taste test. Add sea salt/pepper and more balsamic if you'd like. (I did) Add in noodles and toss to coat. Turn off heat.
5) Roast pepita seeds in a small pan over medium heat then sprinkle over top of noodles. Eat up and return back for seconds. No judgement here.
This meal is a good one for a busy night!
You can use frozen cauliflower in a pinch for this dish, we've done it both ways. However, the fresh cauliflower adds a yummy crunch that frozen can't seem to live up to.
Looking forward to my leftovers for lunch tomorrow!
Total Time: 20 min
1 tbsp Earth Balance butter or coconut oil
2 cups chopped fresh/frozen cauliflower
1 onion, diced
2 cloves garlic, minced
1 inch chunk of ginger, minced
1 tbsp curry power
1 tbsp turmeric
1 tsp mild curry paste
1/4 tsp salt & pepper, each
1 tbsp maple syrup
1/2 can tomato paste
coconut or almond milk until it thickens/thins to the consistency you want
Cooked brown rice or quinoa pairs well!
What to do:
1) Cook rice or quinoa according to package.
2) Saute onion and garlic over medium heat in some oil or butter in a pan (I used a cast iron pan). Add cauliflower after a few minutes.
3) Stirring often, continue cooking cauliflower until it starts to brown a bit in the pan. Add in spices, maple syrup tomato paste, and milk of choice. Stir until everything is combined and evenly coated. You can continue adding milk until the sauce is to the consistency that you'd like, little by little and stirring.
4) Maintain heat at medium until the sauce starts to bubble. Reduce heat slightly to continue cooking until cauliflower is softened a bit, to your liking.
5) Serve atop a bed of quinoa or brown rice. Yum yum!
I'm not going waste any time here talking about life because, let's be honest, you're not really here for that. You're here for the food. We all are for the food. Food is essential, especially when you have homemade Singapore-ish noodles.
We used Pad Thai sized noodles because they are so delicious. But any size would work. Normally made with vermicelli sized, which cook faster. Your call.
Amazing Homemade Singapore Noodles. Amazing.
Rice Noodles, any size, cook according to package (we used Pad Thai size, this time)
Coconut oil or water for sautéing
1 tbsp ginger
1 tbsp garlic
Veggies of choice (We like green beans, broccoli, red pepper, cabbage, onion, corn)
1 tbsp tahini
1 tbsp maple syrup
1 tbsp white vinegar
3 tbsp water
1 tsp sesame oil
dash sea salt/pepper
2 tsp garlic
2 tsp ginger
1 tsp turmeric
2 tsp curry
1 tsp chilli
optional: cashews or peanuts on top!
What to do:
1) Cook rice noodles according to package, usually cooking time is 2-3 minutes. Rinse with cold water to separate noodles in colander and let sit until ready to add to stir fry.
2) Heat oil or a bit of water over medium heat. Add sliced onion, garlic, and ginger. Cook, stirring often for a few minutes. Add broccoli and green beans. Continue cooking, stirring, for about 5-7 minutes.
3) Add chopped red pepper, corn, and sliced cabbage. Continue cooking until veggies are just softening, not overdone. Reduce heat to low.
4) Meanwhile, mix all ingredients for sauce in a mason jar, shaking well until combined. Taste and adjust seasoning to liking of sweetness to spiciness.
5) Add noodles to stir fried veggies. Add sauce. Mix everything well to combine. Sprinkle with cashews, because, why not. Cashews go well with everything.