Thursday, December 2, 2010
And pasta of the year goes to....
1 can artichoke hearts
Half of a red onion (chopped but not too fine)
1/2 cup(dry) mung beans cooked in veggie stock
2.5 cups rough chopped broccoli (I used frozen)
5 cloves roasted garlic and 3 fresh cloves
The juice of about 1/2 lemon
2 cups collard greens (I used mine from the garden but frozen will do fine)
A couple pats of butter and some extra virgin olive oil
1/2 cup milk or cream and about 1/4 cup shredded mozzarella and some parmesan cheese.
Saute your onions, a couple cloves of minced garlic, broccoli, sliced leeks (white portion), and collards all together in butter and olive oil while the mung beans are cooking. Go ahead and salt the mixture a little and give it a few splashes of that fresh lemon juice. As all the veggies start getting a little soft turn them to low heat and mix in your milk or cream along with a small pat of butter and incorporate together. After the mung beans get soft, dump them along with their juices in to the veggie mixture along with the shredded mozzarella and stir it all up well. Go ahead and get your noodles of choice going while the veggie mixture stays on low heat. I used brown rice spaghetti noodles.
One last thing. I took some of those mung beans and sprouted them as my first attempt at doing some sprouts here at home instead of buying them. It worked pretty darn well, so I left a picture or two here for you to check them out. It's not hard to do at all and I'm sure you can figure it out, but my advice is don't do mung bean sprouts unless you have accquired a taste for them. I'll be honest, I can get used to alot of things, but mung bean sprouts just won't do. I had to smother them in refried black beans just to get them past my tongue. The pictures are cool anyway - stay tuned for broccoli sprouts!!