So yesterday was a success! I scored 4 cookbooks AND an ice cream scooper for under $10! Too much to choose from but considering I have to buy a new bookshelf for the remainder of my cookbooks I decided to control myself.
Now pair up shopping and Starbucks with a friend and somehow I managed to lose track of time….I got home needing dinner asap (you know shopping works up an appetite of course) but then it occurred to me that I hadn’t gone grocery shopping yet…I panicked…but then I saw some cabbage and remembered this dish I made a while ago and all was good.
I changed it up a bit to require less prep time (due to my circumstances at the time) and ended up with a dish Rob (the husband) and I wanted more of. Thank goodness I only made enough for one serving each otherwise it could have been a problem.
We both agreed this ended up tasting like chinese take-out but without the high sodium content. I ended up using brown rice pasta in this one and I don’t think I would ever make it with the whole-grain variety because the brown rice pasta is more similar in texture to the rice noodles used in many Asian dishes, giving it a more authentic texture.
Another tip…I am not sure about you, but anytime I make pasta I either make enough for a family of 20 or we have to fight to the death for a 1/4 cup of pasta each…neither are good scenarios….so to avoid wasting food or being left hungry after dinner I recommend buying a $10 food scale and using it to weigh your pasta.
I would typically eat 2-3 oz of uncooked pasta for myself and make the hubby 4 oz and that seems to work well, but of course everyones needs are different so experiment with portions and see how much you or your family need to feel satisfied.
I served this alongside white beans sauted with garlic, spinach and olive oil but if you prefer some meat then tossing in some chicken to the pasta or even some roasted salmon would work well too.
Caramelized Onion and Cabbage Pasta adapted from PreventionRD
4 cloves of garlic, minced
1 tbsp olive oil
4 cups coleslaw mix or shredded cabbage
1 large onion, thinly sliced
1/4 tsp salt
1/4 tsp black pepper
6 oz brown rice fettuccine, uncooked
1. In a large skillet, heat oil and sauté garlic, onions and cabbage until soft and slightly browned, being sure to stir occasionally.
2. While the veggies are cooking, bring a large pot of water to a boil and cook brown rice pasta according to directions.
3. Drain pasta and add to cabbage and onion mixture, tossing until pasta is fully coated.
4. Serve hot.
Note: Brown rice tends to stick together easily while cooking so stir with a fork, seperating the noodles from each other, a few times within the first few minutes to avoid clumpy pasta.
I managed to get a short bike ride in yesterday which was great and now Rob and I have plans for a hike with friends later this afternoon so if you have a sunny day where you are take advantage and get outside! Even if for a short walk around the block…grab your significant other, kids, friends, neighbours or dog and take some time to enjoy it and I guarantee it will make your weekend that much better!