Peanut Butter Black Bean Brownies: As of a few days ago, I have started counting my calories a bit. Nothing extreme, but I am trying to be more conscious of what I’m eating. This means more fruits and veggies, less bread and less sugar. My body is thanking me, but my brain is not on the same page. – by Amanda K. – Tags: food – http://amandakbythebay.blogspot.ca/2013/01/peanut-butter-black-bean-brownies.html
Week 5: Legumes – Red Lentil Burgers: I love lentils. Lentil soup is my favorite. But I wanted to try something a little different with them, so I thought this recipe would be perfect! I had read it a while back in an issue of Cooking Light, and I found it easily on their website. – by Everythingevil – Tags: food – http://52weeksofnomnom.wordpress.com/2013/01/30/week-5-legumes-red-lentil-burgers/
The Pizza Lab: Foolproof Pan Pizza: It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments. – by J. Kenji López-Alt – Tags: food – http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html
If Almonds Bring You Joy, Enjoy More For Fewer Calories: Scientists are starting to discover that the standard way of measuring calories, established more than 100 years ago, may not be terribly accurate when it comes to higher fat, high-fiber foods like nuts. But when it comes to almonds, the count may be off by a whole lot. Food scientists at the U.S. – by Allison Aubrey – Tags: food – http://www.npr.org/blogs/thesalt/2012/08/03/158083010/if-almonds-bring-you-joy-enjoy-more-for-fewer-calories]]>
What I came up with is a pasta dish in the cuccina rustica style of southern Italy/Scicily that is tasty, simple and fast. This dish is inspired by the simplicity of Pasta Aglio e Olio and Spaghetti alla Puttanesca.
I haven’t written down and/or named my recipes very much. I’m trying to do a better job of writing down what I cook, which out of necessity is making me come up with names for these recipes. It’s fun, but I am rather finicky about names, so it take a long time for me. I started off looking for similar dishes and found the Sicilian classic Pasta con le Sarde which I used as the starting place for my name. I was playing with something like Pasta con le Sarde D’oro or Pasta with Golden Sardines, but it seemed too grandiose for this simple and rustic dish. So instead went with Macchiate Pasta con le Sarde or Stained Pasta with Sardines (at least I hope…I am not exactly fluent in Italian – if you read Italian and can provide a better translation, let me know :)). I like the idea of this being a stained dish because of the gorgeous yellow turmeric that blooms in the oil and coats everything…stain the pasta, the pot, probably the stove and likely some clothes <grin>.
I’m particularly pleased with myself with creating this dish because, I had the sense that this was a Sicilian style dish while making it. Finding the Pasta con le Sarde recipe, which I’ve never seen, was great fun since it is indeed Sicilian but also because I thought bucantini was a good pasta and it turns out that’s fairly traditional for this dish- of course the traditional recipe uses fresh sardines, something rather hard to come by in Guelph. Also, I chose to use turmeric because I was thinking of the Mediterranean/Arabic influence in the area so I was delighted to discover the traditional recipe uses saffron, which achieves the same golden colouring. The traditional recipe startes the sauce off with anchovies; I don’t have this step, but I do use the sardine oil from the can which does have a bold, aromatic smoked fish flavour as well. All in all I’m feeling more than a little clever <smile>.]]>