Monday, May 31, 2010
Mixing high carb foods is generally a taboo in my culture. I remember when I first landed in England, going to a cafe and having Baked Beans on Toast. Culture Shock!!!! This was far more of what we considered starch than I was used to. After travel, however, one's resistance to different foods and food combinations lessens. I recently found a recipe for a Potato and Pasta dish. Never would have ventured there on my own. The recipe itself was very basic and simple. Potatoes, onion, pasta and cabbage cooked up in water and topped with Parmesan cheese. I took it a step further and used a Vegetarian Bouillion for the broth, a whole grain pasta, Napa cabbage, and instead of peeling the potatoes as the recipe called for, I used a whole diced red potato. I sauteed the potato and onion in a little olive oil. Then added the broth and chopped Napa cabbage. When the vegetables were about half done I added the pasta. Cook until the pasta is tender. Ladle into bowls and top with fresh parmesan and black pepper. This recipe is going to taste particularly good come next October I think.