Monday, January 9, 2012

Hubby's Spaghetti, Moro, Sweet Potatoes & Sauteed Veggies

 This is one of the rare instances where the Hubby actually not only participated in the meal, but actually cooked quite a bit.  Well, admittedly, the moro was from dinner the night before, and I made the sweet potatoes and sauteed veggies, but he made the whole spaghetti dish, all the way from dry pasta to the finished cooked dish.  Not sure why, but the Hubby has been in a fiendish carb mood lately, so I just went along with it, even though when I saw the plate he prepared for me (see below!), I had a mini freak out, but not wanting to say anything, I went with it and it all was delicious.  So, Hubby said he was in the mood for pasta, but not American pasta (meaning where pasta is served with the sauce on top, rather than mixed in), rather Dominican-style pasta (where the sauce is mixed in with the noodles). 

So, he cooked the pasta, set it aside and started on the sauce.  I told him that he should tell me what he was putting in it as he was making it, and he started off doing it, but then I looked in his pot and saw things he didn't tell me he put in there, so I'm not totally sure all of what he put in it.  I know he sauteed some onions and garlic in a couple tablespoons earth balance, then added some tomato taste, boullion cubes, black pepper, unsweetened soymilk (he wanted to use dairy milk, ugh!), and topped it off with some fresh basil, but I'm not sure on the proportions or what else he put in there.  I do know, however, that it was delicious and a nice change of pace to have the sauce mixed right in with the pasta.  Good job Hubby!  Now if he would only do it more often!

Hubby's Spaghetti, Moro, Sweet Potatoes & Sauteed Veggies

Hubby's Spaghetti, Sweet Potatoes, Moro, Sauteed Veggies
Serves 3

Sauteed Veggies:
2 tablespoons extra virgin olive oil
1 large zucchini, quartered and sliced, about 2 cups
1 small onion sliced, about 1 cup
1/2 green pepper, julienned, about 1/2 cup
1/2 orange pepper, julienned, about 1/2 cup
2 medium carrots,sliced on the diagonal, about 1 1/2 cups
3 scallions, diced
1 celery stalk, sliced on the diagonal
1 c. leftover cooked sesame kale
Sea salt and black pepper to taste

Sweet Potatoes:
1 large sweet potato
1 1/2 tablespoons Earth Balance
Pinch Sea Salt
1 tablespoon turbiando sugar

1.  You can prepare some other kind of pasta or rice dish instead of what the Hubby made.  Have that ready.
2.  Start by peeling and medium dicing the sweet potato.  Place in a small pot, cover with water and bring to a boil.  Cook for about 10-15 minutes, or until potato can be easily pierced with a fork. 
3.  While the potato is cooking, prepare the sauteed veggies.  Place a large wok on the stove over high heat.  Add the oil and allow it to become hot.  Once the oil is hot, add the onions, peppers and carrots.  Saute, stirring frequently, until carrot is slightly softened.  Add remaining veggies: zucchini, scallions and celery.  Continue sauteing until tender crisp.  Stir in the leftover cooked kale.  If you do not have any leftover cooked kale, simply add the raw chopped kale when you add the celery, scallions and zucchini and cook until softened.  Season veggies with sea salt and black pepper.  Turn off heat and transfer to a serving dish.
4.  Finish the sweet potatoes.  Drain the potatoes and add the earth balance to the hot pot, allowing it to melt.  Add the sweet potatoes back to the pot, as well as the turbinado sugar and sea salt.  Season to taste.
5.  To serve, place spaghetti and/or moro on plate, followed by sweet potatoes and sauteed veggies.



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