Tuesday, January 18, 2011

Saturday morning breakfast

As promised, here's a post on my culinary adventure in the kitchen last Saturday morning, a.k.a. me cooking breakfast. The girls asked for pasta and I realize their pasta meals over the last few weeks have been reduced to cooked pasta tossed in shredded cheddar, minus the nutritious stuff that I usually try to sneak into them.

I raided the pantry and came up with organic arame (long strips of seaweed) and a new bag of organic kombu that I just bought from Justlife, organic fresh shiitake mushrooms and mozzarella, light cheddar and cream cheeses. All very pasta-friendly and packed full of nutrients.

You will need:
1 2-inch strip of kombu
1 handful of arame
5 or 6 shiitake mushrooms, chopped finely
1 clove garlic, minced but not too finely
A cup each of mozzarella, light cheddar and cream cheeses
Half cup milk
2 cups of pasta spirals
Sesame oil

This is what you do:
Bring water to boil and add kombu. After about 5 minutes, add pasta and cook as per instructions on packet. Add arame strips.

In a separate pan, heat sesame oil and add garlic. Once garlic starts browning, remove from oil and discard. I do this now because the girls often spit out their pasta if they taste garlic, so I'll get them used to the flavour of garlic first, then gradually reintroduce it again. Add mushroom and saute for a few minutes. Turn heat down to low and add cheeses. Stir until combined and add milk.

By now, the pasta would be cooked. Drain, making sure to keep arame strips intact. Discard kombu. Add pasta and arame strips to the cheese and mushroom mixture. Fold until combined. Garnish with dried parsley and serve.

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