05 May 2011
Linguine with Fish, Parsley and Tomato
I haven't spent much time in the kitchen since I got back from Scotland. I guess I couldn't quite shake the convenience of restaurants and takeaway...
But I had a Fresh Direct order last Sunday and I couldn't let the food go to waste! I'd bought a mix of stuff to make it easy on myself: cheese, salsa, guacamole, oatcakes, tuna, eggs, chili, potatoes, pre-made grapefruit and mint salad (I like mine better). I figured it could be a week of cheese and crackers, salad, omelettes and stuffed baked potatoes...
I also bought some organic linguine, fresh skitake mushrooms, Italian parsley, lettuce, plum tomatoes, assorted fish cubes, lemons...
So...about halfway through the week I realized that I had to actually cook some of this stuff (no more ditching my leftovers-for-lunch for a cheeseburger or tuna and cheese toastie).
I decided to split the linguine in half and make two dishes. I ended up splitting the parsley in half as well. And it was SUPER easy. Once again...I just made it up as I went along.
Dish #1 consists of the shitake mushrooms cooked in butter, olive oil, garlic and sage...mixed with the pasta, parsley and some chopped plum tomato (I believe I also mixed a little white miso into the whole thing...but that's just me).
Dish #2 used more of the pasta mixed with the fish cubes which I cooked with old bay, olive oil, butter and lemon juice (and the parsley and some tomatoes...I know they look suspiciously similar). I totally forgot to put in garlic...I'll have to do that when I re-heat!
Shitake Pasta
I still have some pasta and parsley leftover....what should I do with it???
It felt really good to get back into the kitchen after moping around for almost 2 weeks after returning from Scotland. Next up...a fresh batch of yogurt, hummus and herbal oils. It will be nice to get into a routine again.
XO