I wasn’t planning on doing another post this soon, but it’s kind of addictive. I was at home tonight deciding what to make for dinner and was at a bit of a loss. Often when I’m in a rush dinner falls along the lines of scrambled eggs or lean cuisines. However, I had time tonight, but really didn’t feel like going to the grocery store. Furthermore, I’ve been contemplating what to make for the blog next week and realized that I stick to recipes like glue. I love to cook, but I don’t stray far from safe instructions. So I’m going to make an effort to make up stuff on my own, which is why tonight was really an exercise in “what is in my kitchen and what can I do with it sans recipe?”
So I raided my pantry and fridge and this
is what I came up with:
- Barilla Plus Thin Spaghetti, which is a high protein pasta. Good carbs and all that. I really like it and feel less guilty about pasta when I’m eating it.
- cream (left over from the cake), butter, garlic, frozen chopped spinach, parm, onion and lemon.
- not pictured are the game time additions of nutmeg, salt, pepper and egg.
I threw the pasta in boiling water and chopped up the garlic and onion. I tossed the garlic and onion in a saute pan with some butter and cooked it until the garlic was browning and the onion was soft and translucent.
Then I chopped off a block of the frozen spinach and tossed it in. Yes, I kind of laughed when I did that. Eventually that thawed and I stirred it up with the onions and garlic and squeezed in the juice from half a lemon.
At this point the pasta was ready so I drained it and set it aside.
I decided that this would be an opportune time to add in cream and parmesan cheese. In a game time decision I also sprinkled in some nutmeg, which is when I realized that I was making creamed spinach.
Now, I am not an expert egg poacher. In fact, I’m a downright poor egg poacher. However, I had a coaching session from my brother today on egg poaching so I wanted to put my knowledge into use. As a note – my brother went to the Culinary Institute of America so he’s my resource for a great many things involving food. He told me the following three secrets of egg poaching:
1. the water can’t be too hot. 2. there has to be acid (read: vinegar) in the water. 3. Put the egg in a small dish or something rather than cracking it straight into the water. Get the water swirling and then put the bowl in the water in the opposite direction so the egg is immediately engulfed. I followed his instructions and, while still funky and misshapen, my poached egg was a significant improvement on past efforts.
So I piled it on the dish, garnished with some more parm and fresh ground pepper and topped it all with the delicious poached egg. Then I promptly broke the yolk so all that deliciousness would blend in with the pasta.
In the end it was pretty tasty, but I think I would do a few things differently. First – I think I would toss the cream and parm in the hot pasta like an alfredo. Second – I would use more spinach and maybe a little olive oil. But all in all, not a bad creation on the fly and a nice little supper.
Song of the Dish: Good Life by One Republic