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Curried Broccoli Onion Penne
1 medium yellow onion - diced
1 cup whole-wheat penne pasta
4-5 fresh or frozen broccoli stems
1 ½ cups water
1 tbls nutritional yeast
1 tbls ground flax seed
1 scant tbls curry powder
½ tsp iodized potassium chloride salt (or to taste)**
In a medium-size saucepan over medium heat, place onions and cook with lid on, stirring occasionally, for about 5 minutes until onions are translucent. With a lid on the pan, the water that sweats out from onions is kept in pan, and thus there is no need to start with water or oil. Add water and penne pasta. Cook for 4 minutes.
Add curry, flax seed and nutritional yeast, stirring after each addition. Curry obviates the need for pepper. If using frozen broccoli, add now. Cook for 3-4 minutes until the broccoli is tender but not mushy. Add the potassium chloride salt. If using fresh broccoli, add now. Cook for 2 more minutes, stirring occasionally. If mixture is too dry, add a 1/4th cup of water.
*Serves:2-3. From the kitchen of Gene Rosov and Chico the Magic Dog
** You can purchase iodized potassium chloride on-line, or make you own: mix 1/4th cup potassium chloride USP with 2 tsp corn starch, ½ tsp Tagatose (or 1/8th tsp powdered Stevia); shake well and enjoy! No sodium chloride hypertension issues, and it’s delicious. Slightly more “biting” than regular salt, but equally salty. Use freely (unless you have kidney issues, in which case, do not use).