Thursday, October 21, 2010

Einkorn Pasta

My sweet baby Madelyn wasn't feeling well yesterday.  We cuddled, slept, coughed and I wiped her poor, little nose at least a thousand times!  She still found time to dance, laugh and kiss!!! 
She didn't feel much like eating, but she managed to have some oatmeal and when I had to run to the store, I saw these great looking raspberries.  She saw those and I think she might have eaten her weight in them!  She was loving them! 

Since I had her a little longer than usual, she also had dinner with us.  I made her macaroni and "cheese".  She gobbled it up!

The wonderful people over at Jovial Foods sent me a couple of boxes of their new Einkorn pasta to try and we LOVED it!

This is from jovial's website about Einkorn pasta:

Einkorn is very different from all other varieties of wheat. It was the first species of wheat grown by man more than 12,000 years ago. Now considered a relic crop, it has practically been forgotten because its yield is low in the fields and its type of gluten makes bread-baking a challenge.

We were determined to find the purest form of wheat to use in Jovial™ products. Our journey for purity led us farther and farther back in time, all the way to the origins of agriculture. We overcame numerous difficulties of locating, replenishing and harvesting Einkorn to once again bring this gift of nature back to life. We feel confident about the exceptional quality of Einkorn- pure, nutritious and surprisingly delicious.

Brown Rice Pasta with Peanut Sauce and Veggie Streamers:

8 ounces Brown Rice Spaghetti
1 tablespoon peanut oil
1/2 cup minced onion
1 tablespoon minced ginger
1/4 cup julienned red pepper
1/4 cup julienned carrot
1/4 cup julienned zucchini
2 cloves garlic, minced
1 teaspoon red curry paste
1/2 cup creamy organic peanut butter
1/4 cup coconut milk
1 teaspoon fish sauce
2 tablespoons lime juice
1/4 cup sliced scallions
1/4 cup chopped cilantro
Sea salt to taste


Bring a large pot of salted water to a boil. Cook spaghetti for 11 minutes and drain, reserving 1/2 cup of pasta water.

While pasta is cooking, heat peanut oil in a large, deep-sided skillet over medium heat. Add onion and ginger. Sauté 3-5 minutes, until softened, and add pepper, carrot and zucchini. Sauté another 2-3 minutes, until vegetables are just tender. Scrape vegetables into a bowl.

Add garlic and curry paste to the pan and sauté for 30 seconds, until fragrant. Add peanut butter, coconut milk and fish sauce, reduce heat to low and stir until melted together. Pour in lime juice and enough pasta water to thin to the consistency of thick cream.

Toss vegetables and spaghetti together in the pasta pot to mix well. Scrape in peanut sauce and toss again to coat thoroughly. Sprinkle in scallions and cilantro, season with sea salt if desired, and give the pasta a final toss before serving.

Serve warm or cold.
Serves 6

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Discussion:  Do you prefer to use whole wheat or brown rice pasta?  I like to get as much nutrition as I possibly can!!!