Wednesday, March 7, 2012

pasta with leeks, greens and pink fish

One of the good things about eliminating entire foods and their derivatives from your diet, is that suddenly take-out or eating out isn't the easy way out of dinner when you're tired. It makes things more complicated to try to eat food prepared by someone else who doesn't know about your requirements.

A few weeks or months ago, late in the week, I was out of our usual vegetable combinations so I couldn't do one of our standby dishes without going to the store. And I was too tired to drag my two kids to the store. So I looked in the fridge and consulted with a few tweeps. I had leeks, spinach, a can of salmon in the cupboard and some pasta. Could I throw them all together? Oh yes. It was so good, I made sure to take notes and I'm sharing it here because I'm nice. My amounts aren't precise but I'm sure it's forgiving. I've done it with both swiss chard and spinach, and also with both together. All good.

3 leeks, sliced (don't slice the darker green part)
a bunch of greens, chopped - I use spinach or chard usually
bay leaf
1/2 tsp oregano or thyme
1 tsp capers
a shake or two of ground cinnamon
1/2 cup white wine (I've also used a splash of apple cider vinegar or white wine vinegar)
sea salt and pepper to taste
1/2 tsp (?) honey (I've also used maple syrup)

Saute the leeks in oil, bay leaf, oregano, salt and pepper. When it starts to soften, add capers, cinnamon and honey. Cook for a minute or two more, then pour in the wine. If you're using vinegar of some kind, add some water. Cover and steam until the leeks are good and soft.

Boil pasta.

Add the green and fish and cover again. Add more wine or water if it's drying out too much, though you don't want it too watery at the end. Check seasoning and adjust to taste. Drain the pasta and dump it in to mix. If I'm feeling smart I may have reserved some pasta cooking water to loosen things up but I've done it both ways and I'm not convinced it's better with the pasta water.


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