Last year, I was introduced by a mutual friend to a guy who was as obsessed with creating and eating good food as I was. So it was natural that when this guy started a food blog, I turned to it for inspiration. Recently, the team behind this food blog breakingnaan.com wrote about their success pairing fettuccini with fenugreek leaves (a leafy vegetable widely available at Indian grocery stores). The minute I read this, I started thinking about my favorite Indian dish on cold winter days…aaloo methi or potatoes with fenugreek leaves. And then the light bulb went off! I could create an Italian version of this dish by pairing gnocchi with fenugreek leaves!
Here’s how you can create this dinner in under 30 minutes. Start with the ingredients below.
Clean the fenugreek leaves well to remove all sand and grit and chop finely.
Cook the gnocchi according to the directions on the package.
Heat some olive oil, add a teaspoon of crushed pepper flakes and two cloves of crushed garlic.
When the garlic sizzles, add the fenugreek leaves and cook for about five minutes till the leaves are wilted.
Now add the cooked gnocchi to the fenugreek leaves and toss till the gnocchi are coated with the leaves (about a minute).
Grate some fresh parmesan cheese over the dish and serve hot!
Presto! Here’s the finished dish! We did not have a morsel left over:)
Can you please tell me if you can relate with me on this habit of mine? Every time I see a recipe I want to try, I take an image and store it away. And sometimes when I peep into my refrigerator and/or pantry, I’m uber excited to see I have all the ingredients to create an impromptu surprise.
And that’s how Amelia Freer’s recipe (see link below) for roasted peppers with baked eggs came alive in my kitchen tonight.
Since the recipe is provided in the link below, I’m going to be brief and show you what I had in my kitchen and what the recipe helped me produce!
Here are the ingredients that I had on hand! A nice yellow pepper, some baby spinach, some chopped sun-dried tomatoes, a little harissa (yes I did!), a couple of eggs + salt, pepper and some olive oil (that I missed taking a picture of).
If you know me even a little bit, you’ll know that food permeates my thoughts ever so frequently during any given 24 hour period. What shall I eat? What shall I cook next? What can I create with what I have on hand? These questions form the fabric of my existence.
This morning, I was craving for something different for breakfast. If I knew what I wanted, it would have been an easy choice. It’s too cold for cereal. Not oatmeal again. I already did eggs this week. As these thoughts went through my head, I aimlessly wandered to the refrigerator to see what I might have that could be turned into an interesting breakfast. The taste buds were demanding something savory.
I pulled out a few things and stared at what I had for a minute.
Whole grain bread, a few baby carrots, a few spoons of homemade hummus and chives (a herb that I have only recently discovered when trying out a recipe for Israeli food). I was not convinced, but stayed on task.
I took off the crust and toasted the bread. I spread the hummus I had on the toasted bread. On went the thinly sliced baby carrots and finely chopped chives. It looked pretty but something was missing. Color to tie it all together. Off I went to get my jar of paprika and a few twirls later, my breakfast was ready to be devoured on a beautiful matching plate. And it hit the perfect chord to start my day 🙂