I know what you are thinking if you are the one charged with getting meals on the table everyday for the family. It is a chore and a drudgery. Who has the time or energy for being creative?
I have been there and done that. That is why I look at it differently now. I am cooking for two. The family is changed now that the children are grown and gone. I am exploring a healthy diet and read about different ways to eat to improve your health rather than taking medicines all of the time. Sort of like the famous quote from Hippocrates, “Leave your drugs in the chemist’s pot if you can cure your patient with food.”
Now I have the luxury of enjoying the cooking and of trying new things. There is absolutely no reason anymore to eat the same thing over and over. Not only is the internet full of recipes that I have not tried, I can make up things that sound good to me or that I have the ingredients for. Oh, so little time, and so many recipes to try.
One day this week, I came up with a new one. I had gotten some kale to put into one of my favorite soups, creamy wild rice mushroom soup. I had some leftover, so I let my mind wander.
I started out with some whole wheat spaghetti pasta. I then sautéed some garlic with sliced portabella mushrooms. In a separate pan, I mixed up a juice with low sodium chicken broth and a half cup of almond milk and heated it up. In the saute pan, I mixed in some chopped spinach and kale and about a cup of frozen peas and cooked until they were reduced. At the same time, I poached an egg.
Now, I was ready for the finale. I added the sautéed vegetables to the pasta, seasoned it with thyme, parsley, pepper and lemon juice. Toss this. Ladle on to a plate, add the egg into the middle of the pasta, and sprinkle with grated parmesan. Bon apetite. It is a delicious meatless dish that is healthy for you.
