I had a dream, of creating home made meals from scratch, learning to bake more than muffins and having an expertly designed meal plan each week. Reality check. Three kids later and on the average, this doesn’t happen. Most times I scramble, (as a lot of parents do), to make healthy, well-balanced meals. But once in awhile, I surprise even myself.
Last week, I had a craving for pasta. Not whole wheat pasta topped with tomato sauce, the tiny frozen meatballs mixed into the pot. But pasta like I used to prepare, before the kids. The kind where I tossed it with olive oil, added whatever spices I had on hand, vegetables and protein. Nothing complicated but always good. I would mix and match from different recipes I had learned over the years as I experimented in the kitchen. With a crusty bread and glass of wine, Mr. L and I would sit and enjoy each unique dish. It took him awhile to accept pasta as a main course, for him it had always been a side dish, an afterthought. But when he did, it was a staple each week.
Last week I went for it. I grabbed the remaining regular pasta, (the kind I keep on hand and mix with the whole wheat most of the time), leeks, garlic and some Italian deli meat that needed be used up and set them all out on the countertop. I coated the bottom of the pan with olive oil and caramelized the leeks. Added the garlic, fresh basil, salt and pepper. Threw in the deli meat and let it all simmer down, scraping the bottom of the pot so nothing would burn. The already cooked pasta went in next along with a cup of shredded parmesan cheese. It smelled, heavenly.
Once it was done I slid the whole pot into one of my pasta dishes, used rarely these days, and presented it to the family. They tried it. In a family of three or more kids, if at least one finishes your meal, it’s considered a success. I had two finish it, the third picked at it but ate half. Mr. L finished the whole thing off when he returned home that night from work. I loved it. For the adult dishes, I added a couple of dashes of Turkish Red Pepper, sent directly from a friend who lives overseas straight out of the Turkish spice market.
It was divine. It was like drinking a cold beer after a long hike, much needed and refreshing. I may not be the best cook or have the prettiest presentation. I will never win Pinterest awards or Instagram mentions for my everyday fare. But, I can whip together a gourmet pasta dish for my family to enjoy.
Recipe – Quick and Easy Carbonara Twist:
Half package of pasta (I find spaghetti, capellini, spaghettini works well.), Olive Oil, crushed garlic, diced leeks, Italian deli meat (I used pastrami but anything), 2-3 eggs frothed, cup of shredded parmesan cheese, salt and pepper, spice of your choice.
Directions: Boil and cook pasta al dente and set aside but try to keep warm as possible. (I strain the pasta, put it back over the pot to drip and place a lid on top. Keeps pasta moist and warm.)
Coat pot/deep pan with olive oil, add leeks. Simmer until softened. Add garlic. Cook 1-2 minutes. Add deli meat. Throw in salt and pepper. Stir in your spices of choice. Simmer ingredients scraping at bits until all the ingredients are slightly sizzling. Add warmed pasta. Add frothed eggs, toss pasta with all the ingredients in one pot and remove from heat. Cover the pot for a few minutes then add in parmesan cheese, and top with whatever other spices you want. I added the Turkish Red Pepper afterwards for the adults. Egg should be cooked and well mixed. The heat from the pasta and the ingredients will cook the eggs quickly leaving small pieces throughout. Toss together. Serve.