That’s right, kids, the age-old mushroom joke has hit grocery store shelves. Passed down through the ages by science teachers and other assorted nerds, the “I’m a fun guy” punchline has finally reached its full marketing potential. At least, the packaging induced my roommate to buy these. No word on whether they taste more fun (or “gourmet”) than regular old button mushrooms.
Has anyone else seen these or other jokey vegetables in local stores?
That’s right kids, corn spaghetti. I dabble in gluten-free cookery from time to time, as I’m slightly sensitive to the stretchy stuff. Usually I feel tired, bloated, and cranky when I’ve had more than a little gluten, so I keep it to a minimum. That means I’m always trying new GF products and recipes.
I got this corn spaghetti at Whole Foods, so I’m sure it’s pretty widely available. It cooks up just like any other pasta, and it’s surprisingly mild. The taste is reminiscent of corn tortillas, but since it’s cooked in water, it doesn’t have the distinct taco taste.
My first dish with this was simply dressed with a little olive oil, salt, and red pepper. I can imagine it would be great in sopa seca, the Mexican noodle casserole. It would also be good in a take on Shanghai pan-fried noodles, or anything else that features fried noodles.
I’d totally buy this again, and I’ll keep you posted when I make a more complex recipe with it.
Has anyone else tried corn spaghetti? What did you think?
Happy Inauguration Day! It feels like New Year’s Day, for real this time. This is the newest year we’ve had in a decade, maybe more. So in honor of this fresh start, I cooked up a quick (gotta have time to watch all the coverage) and cheap (economy won’t recover overnight) meal full of luck-bringing foods.
This quick semi-stir-fry has all the beans, greens, and pork of a traditional New Year’s feast, and using dried chickpeas and frozen spinach makes it affordable and healthy – not to mention delicious.
What are you up to on this historic day?
- 1 small Mexican chorizo, (about 3oz) casing removed, crumbled
- 1 cup chickpeas, cooked and drained (canned is ok)
- 1 cup frozen chopped spinach (or fresh if it’s handy)
- 1 Tbs snipped fresh basil
Sautee the chorizo over medium high heat about 4 minutes. Drain as much of the fat as you can, probably about 2 Tbs. Stir in the chickpeas and cook 3 minutes. Add the spinach and cook a few more minutes, until heated all the way through. Turn off the heat. Snip the basil over the spinach and stir in. Serves 2 as a side, can be multiplied indefinitely.