Tag Archives: paprika

Papardelle-icious to Vegetarians and Carnivores

In my pantry today:

  • 1 package Trader Joes® lemon-pepper papardelle
  • 2 c fresh spinach
  • 1/3 c olive oil
  • 2-3 cloves garlic, sliced thin
  • 1 tbsp fresh oregano, minced
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • Parmesan to top

P1110468Yum. And an easy “yum” at that. So easy that though I didn’t have time yesterday to write down the ingredients today they are still simple to keep emblazoned in the senses. If you haven’t cooked papardelle before, try it out and learn how it got its name from the Italian verb “pappare” (to gobble up).

P1110447Fry your garlic on ML until just the edges begin to turn golden, then remove the pan from heat and sprinkle on the seasonings. Let that sit while boiling papardelle to the perfect al dente and chopping spinach. When the pasta gets drained, turn off the burner. Mix spinach into the oil/garlic/ and move that pan back to the burner you just turned off (don’t turn it back on). Cover the pan for 1m, then uncover and stir until the spinach is wilted to your taste. Mix in the papardelle and ensure everything is properly coated. Sprinkle with Parmasean. Between the papardelle, spinach (and Parmesan), this vegetarian dish will have more protein – and visual interest – than eating a chicken breast. Of course that doesn’t mean you couldn’t add meat if you want, or skip the cheese for an easy vegan dish. 5 well-deserving spoons!


Dirty Cous Cous

In my pantry today:

  • 1/2 c ground sausage off the tube
  • 2 c leftover cous cous
  • 1/5 yellow onion, finely diced
  • 1/2 c broccoli slaw
  • 1 tsp ginger-garlic paste
  • 1 tbsp garlic paste
  • 1 tsp paprika
  • 1/2 tsp sea salt

Because I am currently on a major “destroy all holiday leftovers” bandwagon, today I cleaned out the refrigerator and ordained the tupperware container of Leftover Cous Cous as tonight’s meal, along with its sidekick Open Bag of Slaw. And as I had mistakenly bought too many rolls of sausage for the New Years Day family potluck, this one seemed to insinuate itself.

Start your sausage off on M and flatten with spatula. Let it cook for a minute or so, then start flipping and breaking it up as finely as desired. Once it’s showing almost no pink, add the onion. Let it cook in with the sausage for about 2m, then add the broccoli slaw and mix together. Add your pastes and paprika and continue stir frying pan contents until the slaw begins to yield. Turn off the heat and fold in your couscous, adding salt slowly as you do. Serve once everything is hot, or put the lid on your pan and walk away. I’m not here to judge.