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mstakenidentityI had a bit of a shit day today. Nothing major, just one of those days during which 20 minor things happen and culminate into you being majorly pised off.
So I needed cheering up (particularly after a man at the supermarket moved his small child out of my way while saying, "Move out of the pregnant lady's way, Johnnie" or words to that effect) I decided colour was the way to cheer myself up. I bought ingrediants and tonight made a pasta dish I liked so much I'll post the recipe here:
Serves 2 with heaps of leftovers
Ingrediants:
1 small wedge of Kent Pumpkin (a $2 or less wedge)
1 medium onion
6 cloves garlic
1 small red capsicum
1 small green capsicum
1 carrot
1 small zucchini
1 small very ripe avocado
190ish grams of tuna in springwater
1 can diced tomatoes
5 large flat mushrooms
capers
cream cheese
4 teaspoons basil pesto
chives
lemon juice
dried rosemary, tarragon, chilli, oregano
olive oil
honey
pasta
Cut pumpkin into slices lengthways approx 1cm thick, halve these slices horizontally. Put in bowl.
Combine some olive oil with two crushed garlic cloves and the dried herbs, then pour over pumpkin. Drizzle a teaspoon of honey over pumkin, then cover and let stand as long as possible (I let it stand 5 hours today, but 1 would have done it ok I think)
Mix together cream cheese, pesto, chives, some capers, lemon juice to form a thick mixture.
Place pumkin with sliced onion and the rest of the garlic in a large frypan. Once pumkin is slightly browned as capsicum, cut into very large squareish chunks (approx 2.5cm by 2.5cm)
Add carrot and zucchini, also cut in large pieces, and one mushroom.
Remove stalks from other mushrooms and lightly brush all over with olive oil, spoon cream cheese mixture into the cups of the mushrooms and place in a moderate oven for roughly 10 minutes.
Put pasta on to boil.
Add diced tomatoes to vegetables and simmer, adding more herbs to taste. Chuck in a few capers.
Two minutes before the pasta is done, add tuna and avocado to sauce. Use a teaspoon to get large chunks of avocado.
Add pasta to sauce and stir. Take off heat.
Serve in a bowl with stuffed mushrooms on the side and top with grated parmasen cheese.
Goes well with Agrum with slices of lime for a work night, I imagine a white wine would suit it on an non-work night.
It- combined with a chocolate-bearing![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
mc_shamo who listened patiently and sympathetically to my rant about my day- cheered me up enourmously.
So I needed cheering up (particularly after a man at the supermarket moved his small child out of my way while saying, "Move out of the pregnant lady's way, Johnnie" or words to that effect) I decided colour was the way to cheer myself up. I bought ingrediants and tonight made a pasta dish I liked so much I'll post the recipe here:
Serves 2 with heaps of leftovers
Ingrediants:
1 small wedge of Kent Pumpkin (a $2 or less wedge)
1 medium onion
6 cloves garlic
1 small red capsicum
1 small green capsicum
1 carrot
1 small zucchini
1 small very ripe avocado
190ish grams of tuna in springwater
1 can diced tomatoes
5 large flat mushrooms
capers
cream cheese
4 teaspoons basil pesto
chives
lemon juice
dried rosemary, tarragon, chilli, oregano
olive oil
honey
pasta
Cut pumpkin into slices lengthways approx 1cm thick, halve these slices horizontally. Put in bowl.
Combine some olive oil with two crushed garlic cloves and the dried herbs, then pour over pumpkin. Drizzle a teaspoon of honey over pumkin, then cover and let stand as long as possible (I let it stand 5 hours today, but 1 would have done it ok I think)
Mix together cream cheese, pesto, chives, some capers, lemon juice to form a thick mixture.
Place pumkin with sliced onion and the rest of the garlic in a large frypan. Once pumkin is slightly browned as capsicum, cut into very large squareish chunks (approx 2.5cm by 2.5cm)
Add carrot and zucchini, also cut in large pieces, and one mushroom.
Remove stalks from other mushrooms and lightly brush all over with olive oil, spoon cream cheese mixture into the cups of the mushrooms and place in a moderate oven for roughly 10 minutes.
Put pasta on to boil.
Add diced tomatoes to vegetables and simmer, adding more herbs to taste. Chuck in a few capers.
Two minutes before the pasta is done, add tuna and avocado to sauce. Use a teaspoon to get large chunks of avocado.
Add pasta to sauce and stir. Take off heat.
Serve in a bowl with stuffed mushrooms on the side and top with grated parmasen cheese.
Goes well with Agrum with slices of lime for a work night, I imagine a white wine would suit it on an non-work night.
It- combined with a chocolate-bearing
mc_shamo who listened patiently and sympathetically to my rant about my day- cheered me up enourmously.
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no subject
Date: 2007-10-31 12:13 pm (UTC)How did he come to that conclusion?
You didn't look like you were pregnant at the wedding.
Have you gotten any of your stuff back?
no subject
Date: 2007-10-31 12:27 pm (UTC)no subject
Date: 2007-10-31 12:19 pm (UTC)OK, I saw a picture of you recently in the Omniprop stuff, and I can't see what prompted the moron to say that....
Ah well, glad dinner was a success.
no subject
Date: 2007-10-31 12:29 pm (UTC)Maybe he was on drugs.
(Don't worry, I DEFINITELY don't think I look pregnant!)
no subject
Date: 2007-10-31 04:41 pm (UTC)I love the look of your sauce. Tomatoes, cream cheese AND pesto? Did you decide to add just any ingredients that could conceivably be put in a pasta? Go you:)