Are you writing my life? Been researching “beginner’s mole” and last week learned how to clean plastic out of my oven . Recently read about a 40-year-in-the-making mole, another one with over a hundred ingredients, and the winning dish of an international chef competition being mole—just mole. I am intrigued. I like the idea of fresh corn tortillas and mole as a meal.It’s nowhere near as bad as the first 2 days in making molé, but it’s still in the range of accidentally melting a bunch of plastic in the oven by forgetting to check it before preheating.
Tonight I had “One Pot Garlic Pasta”. Never tried this technique of cooking pasta, but it worked! I also discovered that I prefer bite-sized pasta over long strands—I don’t like the task of cutting the pasta with my teeth because I accidentally bit my lip last time I had long spaghetti —I’m uncoordinated, or old, or not winding it on the fork? Anyway, used macaroni tonight and felt safe
Bunch of butter in a big pot (at least 2 T)
At least four cloves garlic (I like sliced)
Release the aromas
Add veggies if you like (I added sliced summer squash), cook til soft but not brown
Add 2 c broth (I used veggie, but roasted garlic would be yum—both Better Than Boullion flavors and vegan.)
Add 1 c milk
Season with salt and pepper (I added some red chili flakes)
Add 2 c (8 oz) pasta (I used macaroni)
Simmer covered, stirring occasionally until pasta is cooked and liquid almost gone.
Uncover and add at least 1/4 c cheese like Parmesan (I used grated Manchego, about 1/2 cup.
Add chopped green herb you like (I used basil, the recipe recommended parsley)
I added a teeny bit of the duxelles with cream and some nutritional yeast. This dish was delicious! I like how it was one pot, never done that before with pasta!