Salmon and Spinach Pasta for the Spirit

I read recently that the times you need to slow down the most, are the times when you don't have time to do so. The concept struck it's mark with me and most likely resonates with you too. I had been feeling overwhelmed by my to do list, the fridge full of invitations, the calender scribbled with events, the list of custom work on the whiteboard. I realised that the only way I could keep all the plates spinning was by taking time out for myself and not exchanging food preparation time with bench time. So I have committed to a weekly yoga class (bliss!) and am making more effort in the kitchen.

I have a bad habit on bench days of running upstairs to eat lunch while the children sleep, and resorting to a cup of two minute noodles before heading down to the bench again. Yesterday I made myself this beautiful pasta instead, which took an extra ten minutes, but was delicious and satisfying and good for my spirit. It's funny how we change as we grow - five years ago I ate neither spinach nor salmon, and now they are two of my favourite foods!

Makes two servings.

Salmon and Spinach Pasta

A handful of tubular Spaghetti (or whatever you've got)

1/2 lemon - juiced

A spoon full of sun dried tomatoes

A spoon full of capers

A spoon full of sliced black olives (or whatever else you love)

Two handfuls of baby spinach leaves (and/or rocket leaves)

A tin of roasted salmon in springwater

Olive oil

Boil water with a pinch of salt and add pasta. Cook until al dente and drain all but a quarter of a cup of water. Return to low heat and add lemon juice, tomatoes, capers, olives, spinach leaves, salmon and a sprinkle of olive oil. Stir through over low heat until spinach has wilted.

Serve and enjoy!

Simple, delicious and filling for lunch or dinner.

Quick and Simple - Olive and Caper Pasta

 

I love pasta. It makes a great family meal. Cheap, quick, filling, full of possibilities and yum too. The following recipe is a great, simple base to add your favourites to. This is one of our Winter staples. As you can see, this pasta has Emerson's approval. She loves olives, this girl of ours... and climbing on tables. This version is vegetarian and dairy free.

 

Ingredients

 

1 can of diced tomatoes

250 grams of pasta (fresh or dried)

1 brown onion, diced

1 garlic clove, crushed

1 red chilli, seeded and diced

2 tablespoons sliced black olives

1 tablespoon of capers

A few mushrooms, sliced

A handful of basil leaves

 

(You can add what ever else you have in the fridge or pantry - diced bacon, roast chicken, tinned chick peas, tuna, nuts. If dairy isn't an issue, you can add cream to the pasta sauce, or sprinkle with cheese or parmesan. Keeps well for lunch the next day too.)

 

Bring water to the boil in a large saucepan and cook fresh pasta for 3-5 minutes, or dried pasta according to the packet instructions.

Meanwhile, in a medium sized fry pan, add a drizzle of oil and fry the onion, chilli and garlic.

Throw in the mushrooms and cook for a minute or two.

Stir in the can of diced tomatoes, olives and capers and simmer until sauce thickens.

Drain cooked pasta, return to the saucepan and stir through the pasta sauce.

Serve with torn basil leaves scattered over the top.

 

Enjoy!



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Basil. It is the one herb that thrives wherever we live. Or perhaps, the one herb I'm yet to kill. Our first basil came without fanfare by way of a small potted plant from the supermarket. Unlike the other herbs purchased at the same time, it survived it's time on the window ledge - which Dave calls my ledge of death - and was planted out in a pot and eventually into our garden. We have never been short of basil for pizza or pasta since.

Recently, I accidentally grew several basil plants from seeds, in a pile of dirt Dave had put aside for a project. I'd tossed the picked seed heads onto the pile without a second thought. Totally neglected, those basil grew quickly with all the rain we've had lately. This weekend Dave started and has almost finished building a retaining wall and that pile of dirt is about to be called into use. Thus, I picked my wild basil and made basil pesto for the first time, using a mortar and pestle. Enough to refrigerate for the week and more in the freezer (the recipe is the same, minus the parmesan.)

Tonight I am looking forward to admiring our finished retaining wall, making fresh pasta to accompany the pesto and a salad with lettuce picked straight from the garden.

What have you been making, baking or cooking this weekend?