When mon mari first started his sojourn in hospital I had dinners of:
Steamed Artichokes with Balsamic Dipping Sauce followed by Asparagus and Tuna Risotto.
As time went on I had dinners of:
Cherry Tomato and Asparagus Salad followed by Avocado and Goat Cheese Omelets with a side of Sautéed Mangetout (Snow Peas).
Gradually it changed to:
Salad consisting of anything left in the fridge (asparagus, tomatoes, snow peas) and a poached chicken breast.
Last night, the final night of dining ‘seule’, I gave a lot of thought to what I should eat. It had to be memorable; it had to be special; it had to be easy:
2 hamburger patties smothered with a can of Heinz ‘Beans in Tomato Sauce’, slathered with lots of hot mustard and ketchup.
Topped off with one of the ‘2 for 1’ dark chocolate Easter Bunnies I picked up in the sale bin at Intermarché…..
For the connoisseurs in the crowd:
I had a lovely dry white wine while preparing my repast, and a hearty red with the beef; which also went well with the dark chocolate.
Tonight, it’s back to normal; cooking for two. I picked up mon mari’s favorite ‘A’ vegetables at my favorite green grocer this morning: Artichokes, Avocados, and Asparagus.
Now I just have to come up with something featuring all three. Stay tuned….
In the meantime, here’s some low carb pasta….
Egg ‘Linguini’ with Warm Avocado Sauce
A spring update on the ‘Egg Noodles with Prosciutto‘, these noodles are dressed with a light, warm avocado sauce. Garnish with a few cherry tomatoes to add color.
2 1/4 tsp flour
4 1/2 tsp milk
1 tsp oil
1/3 cup (3oz, 90ml) chicken stock
1 tbs lemon juice
2 tbs Greek or plain yogurt
2 – 4 cherry tomatoes
a few olives
Sauce: Cut avocado and remove pit (see techniques). Scoop it out of the shell and put it into your blender. Add chicken stock, lemon juice and purée until smooth. Pour it into a small saucepan and gently heat until warm. Stir in yogurt.
Noodles: Put eggs in medium bowl and whisk well. Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition. Try to avoid lumps. Add the milk and whisk well. Heat the oil in a medium nonstick skillet or omelet pan, 7 – 8″ (20cm) in diameter, over medium heat. Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 – 2 minutes, until cooked through and top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. Do not keep warm.
Repeat twice more. When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/4″ (.6cm) strips. Egg linguini! Divide strips in half. Arrange on plates, spoon sauce over, garnish and serve.
In addition to the above, for the week of April 17 we have Salmon with Sesame Soy Glaze, Asparagus Pastries with Tarragon Cream, Asparagus Risotto, Chicken, Spinach and Feta Pasta,….
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