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Noodle Nutrition 101
I first ate fettuccine similar to this at Nick’s, a wonderful little Swiss-Italian restaurant on the Atherton Tablelands. As I have a serious love for anything spinach I promptly decide to try and recreate the flavours of the dish so I could eat it at home too. It has since become one of our favourite pasta dishes and a staple in my kitchen. Thanks Nick!!
Preparation time: 35mins
- 250g (8 oz) Fettuccine
- 1 tbs olive oil or butter
- 1 fresh red chilli, diced (or 1 tsp diced bottled chilli)
- 2 cloves garlic, diced
- 6 large flat mushrooms, sliced
- 1 cup low fat evaporated milk or non-dairy milk
- 1 large bunch of fresh spinach, roughly chopped (you can use frozen spinach if fresh is unavailable)
- ½ fresh grated vegetarian parmesan cheese
- ¼ cup fresh chopped parsley
- 5-6 semi-dried tomatoes, diced
Cook the pasta in rapidly boiling water to the packet instructions; strain and rinse. Set aside. Heat about 1 tbs of olive oil or butter in a large heavy based pan; add the chilli and garlic and cook until soft and fragrant. Add the mushrooms and cook until soft and beautifully brown, about 3-4 minutes.
Season with ground sea salt and freshly cracked pepper; toss well. Reduce heat and add the evaporated milk; slowly stir over low heat until liquid has reduced by about ¾; should take around 5 minutes. Add the fettuccine, spinach, parmesan, parsley and semi-dried tomatoes. Toss well until spinach is wilted and fettuccine is well mixed through; season to taste. Served topped with a little extra parsley and fresh cracked pepper; great with crusty bread or on its own.
Variations: I also do a similar version omitting the mushrooms and semi-dried tomato but top the pasta with a fried free-range egg to serve. Yum!!
Source: Veggie Num.Num
Ginger Chicken Noodle Soup
Chicken noodle soup, as we all know, is THE classic comfort food. Warming the body and soul on chilly days, soothing the aches and pains on sick days, and a mother’s best friend on picky-eater days. I freely admit that I have a fondness for Campbell’s, straight from the tin and zapped in the microwave. It’s an uncomplicated soup that reminds me of less complicated days. But when I am feeling a little more grown-up but still craving chicken noodle soup, I dress up a homemade version with fresh ginger and scallions. This Asian inspired soup is not only easy to prepare and low in fat, it tastes just as mmm mmm good as my beloved Campbell’s.
GINGER CHICKEN NOODLE SOUP
Serves 4 very generously
- 2 small boneless, skinless chicken breasts
- 5 whole black peppercorns OR Szechuan peppercorns
- 2 nickel sized slices of ginger AND 1 tablespoon minced ginger
- 1 garlic clove, crushed AND 2 garlic cloves, minced
- 4 scallions, chopped
- 1/2 cup bamboo shoots
- 1 tablespoon soy sauce
- 12 ounces of your favorite dried Chinese egg noodles
- 8 cups of low sodium chicken broth
Place chicken, peppercorns, slices of ginger and crushed garlic in a small saute pan with high sides. Add enough cold water to just cover the chicken. Place over medium heat and bring to a simmer. Poach chicken until cooked through and no longer pink in the center, about 10-12 minutes. Turn the chicken over halfway through the cooking time.
Discard the poaching liquid and spices. Chop chicken into small, bite size pieces. In a large soup pot, bring broth and remaining ginger and garlic to a boil. Cook egg noodles in boiling broth according to package directions.
One minute before noodles are finished cooking, add chicken, scallions and bamboo shoots to the soup. Stir gently to distribute chicken and vegetables throughout the pot.
Remove from heat and sprinkle with the soy sauce. Serve immediately.
Source: Revel & Feast