Exploration 1: Vegetarian Linguine*
How many of us actually look with a scale in the kitchen? The recipe calls for 6 ounces of linguine. Since I had no idea how much that could possibly be, I just threw in as much as I thought looked right - about a handful. My dish may have been a tad heavy on the noodles, but I didn't mind.
Also note, I switched out the linguine for fettucine. I prefer fettucine over linguine any day.
(Every time I say the word "linguine" in my head or out loud, scenes from the animation "Ratatouille" play out in my head, "LINGUINE!!!! WHAT IS THIS?")
After throwing in my sliced zucchini, I thought I may have gone over board and perhaps what I thought were medium zucchini were, in fact, large. But, when all was prepared and ready for enjoyment, it turned out to be the perfect amount.
I couldn't believe how simple this recipe was and how quick it was to prepare. I started heating the skillet after I tossed my noodles into the boiling water and not long after my noodles were strained, dinner was ready.
My sister, who had chili for dinner, as she peered over the stove commented, "This looks really fancy. What is it?"
"It's vegetable linguine - rather fettucine. There's zucchini, mushrooms, tomatoes, onion, garlic, salt, pepper, butter and a basil. Oh! And cheese on top. It looks fancy, but it's nothing fancy at all."
When I selected the recipe, I thought it sounded more exotic and complicated that it turned out to be. It wasn't until I was standing in the kitchen with my hands empty, certain I wasn't cutting something or putting something in the skillet, that I realized it was so easy. Then my thoughts shifted to - this has nothing but butter, olive oil, salt, pepper and basil, it's going to taste so bland.
Quite the opposite, I was foolish to under estimate the influence of butter and cheese. The dish was light on the palette, but deliciously so. The only thing that I might suggest, although not required - is try mixing it up and adding sun-roasted tomatoes into the mix instead of just plain tomatoes.
By now you should know that I'm pretty seamless when it comes to improvising. I didn't have fresh basil so I just sprinkled dry basil until I was able to get a good whiff of the aroma while cooking. You are free to take that as you please.
Once upon a time, when I worked at my first fine dining establishment the kitchen and wait staff were actually super tight. If anyone has spent anytime in the restaurant industry, although not necessary at odds together there tends to be some tension between the two. I can attest, there have been some restaurants that I worked at where I'd get a minor anxiety attack by the mere thought that I'd have to talk to the kitchen about an order. Lord forbid it was because of something that I failed to do and I needed their grace to correct it.
That was a tangent, as I was saying, back when I worked at my first fine dining establishment I learned the recipes were good, but often times it came down to smell and tasting as you moved forward. I learned to trust my nose when over the stove.
Three bites into dinner I exclaimed, "This is good. Really good. It's another five out of five!" My sister looked across the table at me with this look like she was happy for me while being confused how one person could be so excited about food.
I am a foodie.
It's cheap to make, it's fast, it's simple and it's packed full of delicious flavor without being oversaturating on the stomach. It's perfect!
I'm definitely placing this recipe aside to come back to. It wouldn't be hard to mix up with other pastas and vegetables too down the line. Try it! You'll love it!
For those of you reading who aren't breaking away from meat - throw some chicken on it. It would only add to the experience. In fact, Salmon would too....mental note: next time!
All that said, we've been cooking up a variety of vegetarian meals for a little over a month now. I sat down and created a menu of recipes that I definitely want to try. I did this more in the interest of being prepared when I go grocery shopping and also to avoid over stocking on certain items and not getting other items. (I did grab ginger. Still looking for lemon grass.) Also, our refrigerator isn't the biggest and with four, sometimes five people living in this house - retail in the fridge is precious.
I'm starting to think the difficulty is shifting over to vegetarian isn't so much in the detour around meat. It's in the conscious effort to live a more healthy life style that naturally kind of comes with vegetarianism. I mean, I more or less have to cook every night if I want dinner - otherwise my options are to eat something left over with meat, snack of raw vegetables, or Ramon Noodles (which I know...isn't entirely vegetarian.) I suppose I should look into frozen meals for days when I don't feel like cooking. That might not be a bad idea.
Also this month, I want to try experimenting with tofu. I've had it before. I love tofu....no idea how to cook it - or even where to buy it in central Georgia.
Thank you for reading and if all goes according to plan (a.k.a. this month's menu) the next blog should be about vegetarian chili beans. One of the friends I made while working at the above stated restaurant actually sent it to me. He knows food so I have ever reason to believe, we're in for another gold!
Stay tuned!
If you have any vegetarian friendly recipes that you'd like to share, feel free to do so by emailing me. :-)
Also note, I switched out the linguine for fettucine. I prefer fettucine over linguine any day.
(Every time I say the word "linguine" in my head or out loud, scenes from the animation "Ratatouille" play out in my head, "LINGUINE!!!! WHAT IS THIS?")
After throwing in my sliced zucchini, I thought I may have gone over board and perhaps what I thought were medium zucchini were, in fact, large. But, when all was prepared and ready for enjoyment, it turned out to be the perfect amount.
I couldn't believe how simple this recipe was and how quick it was to prepare. I started heating the skillet after I tossed my noodles into the boiling water and not long after my noodles were strained, dinner was ready.
My sister, who had chili for dinner, as she peered over the stove commented, "This looks really fancy. What is it?"
"It's vegetable linguine - rather fettucine. There's zucchini, mushrooms, tomatoes, onion, garlic, salt, pepper, butter and a basil. Oh! And cheese on top. It looks fancy, but it's nothing fancy at all."
When I selected the recipe, I thought it sounded more exotic and complicated that it turned out to be. It wasn't until I was standing in the kitchen with my hands empty, certain I wasn't cutting something or putting something in the skillet, that I realized it was so easy. Then my thoughts shifted to - this has nothing but butter, olive oil, salt, pepper and basil, it's going to taste so bland.
Quite the opposite, I was foolish to under estimate the influence of butter and cheese. The dish was light on the palette, but deliciously so. The only thing that I might suggest, although not required - is try mixing it up and adding sun-roasted tomatoes into the mix instead of just plain tomatoes.
By now you should know that I'm pretty seamless when it comes to improvising. I didn't have fresh basil so I just sprinkled dry basil until I was able to get a good whiff of the aroma while cooking. You are free to take that as you please.
That was a tangent, as I was saying, back when I worked at my first fine dining establishment I learned the recipes were good, but often times it came down to smell and tasting as you moved forward. I learned to trust my nose when over the stove.
Three bites into dinner I exclaimed, "This is good. Really good. It's another five out of five!" My sister looked across the table at me with this look like she was happy for me while being confused how one person could be so excited about food.
I am a foodie.
It's cheap to make, it's fast, it's simple and it's packed full of delicious flavor without being oversaturating on the stomach. It's perfect!
I'm definitely placing this recipe aside to come back to. It wouldn't be hard to mix up with other pastas and vegetables too down the line. Try it! You'll love it!
 |
Another winner! My stomach is just as happy
as my spirit.
|
All that said, we've been cooking up a variety of vegetarian meals for a little over a month now. I sat down and created a menu of recipes that I definitely want to try. I did this more in the interest of being prepared when I go grocery shopping and also to avoid over stocking on certain items and not getting other items. (I did grab ginger. Still looking for lemon grass.) Also, our refrigerator isn't the biggest and with four, sometimes five people living in this house - retail in the fridge is precious.
I'm starting to think the difficulty is shifting over to vegetarian isn't so much in the detour around meat. It's in the conscious effort to live a more healthy life style that naturally kind of comes with vegetarianism. I mean, I more or less have to cook every night if I want dinner - otherwise my options are to eat something left over with meat, snack of raw vegetables, or Ramon Noodles (which I know...isn't entirely vegetarian.) I suppose I should look into frozen meals for days when I don't feel like cooking. That might not be a bad idea.
Also this month, I want to try experimenting with tofu. I've had it before. I love tofu....no idea how to cook it - or even where to buy it in central Georgia.
Thank you for reading and if all goes according to plan (a.k.a. this month's menu) the next blog should be about vegetarian chili beans. One of the friends I made while working at the above stated restaurant actually sent it to me. He knows food so I have ever reason to believe, we're in for another gold!
Stay tuned!
If you have any vegetarian friendly recipes that you'd like to share, feel free to do so by emailing me. :-)
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