Ramen

Yes, I said Ramen. The $0.15 pack of noodles that somebody in your dorm ate way too much of your freshman year. The salt bomb. Nothing redeeming about this stuff, right?

That's what I thought until I went to China and found aisle of this stuff in every grocery store. Then I realized what a variety of flavors can be found, and what can be done with it. Think of the advantages: it's fast, it's preseasoned and in consideration of today's economy, it's cheap. Go to your local Asian food store and you will find an enormous variety of flavors. If the ingredients aren't translated and you're concerned about finding vegetarian varieties, steer away from packages with pictures of meat on the front. And if you have a friend who speaks Mandarin, Japanese or Korean, don't be afraid to ask for help. Of course, regular Top Ramen won't hurt you.

Anyways, start with your average salty noodle pack, and see what vegetables you have on hand. Carrots are always good, so are greens, I also like mushrooms. Sticking with the cheap theme, I like eggs for protein, but tofu is also tasty and cheap, or if you have leftover chicken that isn't strongly seasoned, that can be thrown in as well.

Vegetable Ramen
1 pack ramen
1 large carrot, or handful small carrots, diced
2 chard leaves, chopped
2 eggs

Bring 2 cups of water to a boil. Add seasoning packet and carrots and simmer, covered, for 3 to 5 min. Add noodles and greens, and cook, covered, according to package directions. When 1 minute remains on timer, crack the eggs and drop into the soup. Stir with a chopstick or fork. When noodles are cooked and eggs are set, soup is done.

Serves 2.

Pimienta

While in college, I volunteered with an organization to help teach Hispanic immigrants English. In exchange, I got to practice my Spanish, and my lovely student fed me on a regular basis. The only downside was that she refused to share recipes. The one that I most enjoy recreating is something she called Pasta Pimienta. When she first served it, I thought it was regular spaghetti with pesto on top, but in fact the sauce is based on green peppers. It's definitely unusual, but it's light and refreshing and a great side dish to Tex Mex food. She served it usually with garlicky limey chicken or shredded beef. I tend to eat it as is, with a glass of milk.



Pasta Pimienta
1-2 oz pasta (I use whole wheat)
4 small or 2 large green peppers, cut into large chunks
3 cloves garlic, peeled
2 tbsp olive oil
salt to taste
1 tbsp sugar

Boil water in a pot and cook pasta to al dente.

While pasta is cooking, combine remaining ingredients in a food processor. Pulse until peppers have been almost completely pureed.

Drain noodles, return now-empty pot to stove, and adjust heat to medium high. Once dry, pour in sauce from food processor. Heat for 3-5 minutes, until hot throughout and the raw flavor has been lost. Return pasta to pot, toss to coat.

Serves 2

Red

Well, fall has finally hit Northern California. Fortunately the C.S.A. still has the last of summer tomatoes and beans, but now the red of the tomatoes just make me think of the leaves changing back East. I honestly came up with this dish because I wanted to make long beans, which I've never had before, safe and to only use one pot.

Pasta Roma:
4 oz whole wheat pasta (I used spaghetti, but bowtie would be awesome with this)
1 lb roma beans, cut into inch segments (green beans are also good)
1 tbsp olive oil
3 cloves garlic, minced
1 lb roma tomatoes, chunked or diced
salt
parmesan

Bring salted water to a boil (salt here is important!), and add pasta. Add beans in the past 5 minutes, and cook until noodles are al dente. Drain into colander, and set aside.
Put pot back on stove over medium high heat. When dry, add olive oil. Once hot add garlic and cook until softened. Add tomatoes, salt to taste, then cook until hot and lightly softened. Add noodles and beans back in and toss until coated with olive oil and tomatoes are distributed. Serve with parmesan on top.

Serves 2-4

Chard Carbonara

After a few months of moving and settling in, it's good to find a new C.S.A. and get back into the swing of basing my menus around the vegetables and fruits, not whatever carb is most handy. My new farm prepares the same box for everybody, and it's much bigger than my last place, but it only comes every other week.

With the dropping economy and my own tight budget from moving across the country and refurnishing an apartment, I'm trying to minimize buying other ingredients, and instead use up what's in my fridge and pantry. Dairy and eggs come from local farms, I always have garlic, onions & ginger on hand along with select spices, and I buy minimal pasta, rice and dried beans at the Co-op.

I'm also getting used to cooking for one, which isn't the same as cutting cooking for two in half. My normal preparation that would be enough for two for dinner and leftovers for lunch the next day, is now enough to feed me all week. That gets boring quickly, so I'm playing with using things that do better in small amounts. Along the same lines, I hate to spend an hour making something that'll take me 15 minutes to eat by myself. All of this brings me to today's creation:

Chard Carbonara
1 tbsp butter
3 cloves garlic, minced
1 small bunch chard, chopped
2 eggs
1/4 cup parmesan
salt to taste
pinch crushed red pepper (optional)
1-2 oz whole wheat spaghetti

Bring pot of water to a boil. Add spaghetti and cook according to directions.
Melt butter in the bottom of a medium skillet over medium to medium high heat. Add garlic, and cook until lightly browned. Throw in chard, season with salt and pepper, and sautee until wilted. Add cooked noodles, eggs and parmesan. Toss in pan with tongs to distribute egg and cheese through noodles until the egg is cooked through.

Serves 2.

CSA Pasta

The only downside I can see to CSAs is the fact that you often receive the same vegetables for week after week, and it can get tiring to think up new and different ways to use up that eggplant and green peppers sitting in your crisper. However, once a week, I have a group of friends over for dinner, each with their own cooking tastes, and it turns all recipe creations into a committee decision and brings in an infusion of fresh ideas. Last night's pasta sauce was one of our best efforts.

Heat 1 tbsp olive oil in skillet over medium heat, while cutting...
1 medium eggplant, quartered lengthwise, then thinly sliced
Sautee in pan, covered, stirring occasionally for 10 minutes while preparing...
2 green bell peppers, coarsely chopped
2 small or 1 large onions, coarsely chopped
4 cloves garlic, minced
Add to uncovered pan and sautee until softened. Then stir in...
1 28 oz can diced tomatoes
4 sliced roasted red peppers
2 tbsp sugar
salt & pepper to taste

We served it over whole wheat pasta, and grated cave-aged raw gruyere over top of it all.

It was enjoyed by all, including B.C.




He was particularly partial to the noodles.

(No, I did not actually feed my dog garlic & onions, as I know they are poisonous to him.)