Tag Archives: gluten free pasta

Sausage Grease is the New Healthy!

In my pantry today:

  • 2 c cooked extra large lima beans
  • 1 bunch asparagus tips (reserve stalks for other projects)
  • 1 c dry quinoa pasta spirals
  • 1 tbsp reserved sausage grease
  • 1 c unsweetened almond milk
  • 1/2 c water
  • 2 tbsp¬† garlic paste
  • 1 tsp black mustard seeds
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp asafoetida
  • Parmesan cheese to taste
  • “Greek seasoning” to taste
  • 1 tbsp minced parsley

You’ve only got twenty minutes, so hop to it! Drain and set aside those beans so you can start heating water to a boil in the same pot. Portion out everything and start the grease to warming on M. Toss in a few mustard seeds for good measure. Once your water starts boiling, drop in the pasta and once the mustard seeds are popping, pour most of the grease into a glass measuring cup and set aside. Add asparagus, toss to coat then drop in a tbsp of garlic paste to brown in the hot pan. Scrape up the not-yet-burned parts with water and sprinkle Greek seasoning on the asparagus before covering the pan and reducing heat to L.

Drain pasta, set aside. Open up pan and return grease, then fold in lima beans with more seasonings. Add almond milk, 1 tbsp garlic paste, asafoetida, cayenne, Greek seasoning and pasta. Stir everything together and once the flavors are all in, serve topped with Parmesan and parsley. 20 minutes and 5 spoons!

Ataraxic Amalgam!

In my pantry today:

Yep, just put it all in one pot.

Well, not the pasta: cook that separately and add to your bowl personally before the soup hits it. This allows control over your al dente preference.

And maybe wait until the last minute before adding the spinach, y’know, to help it retain a little of its #3fff00¬†dignity.

3-4 spoons depending on whether or not you add “love.”