I feel like cooking can sometimes be like Zumba. You think you are really good until you look in the mirror and are horrified by the result. That, or maybe I was just paying way too much attention to myself in the twerking track in Zumba yesterday. I thought my new Lulu Lemon pants were meant to compress people! Horrified.
This is why I am taking a step back
from Zumba and getting back to basics. Mainly so I can start to rebuild my self esteem, but also so you get that winning feeling in the kitchen. This is very very hard to stuff up. Friday date night, sorted. Wandering Matilda, sticking to minimal carbs (for tonight anyway).
1 brown onion, finely chopped
1 leek, white part only, finely chopped
1 carrot, diced
1 green zucchini, diced
1 yellow zucchini, diced
1 can of chopped tomatoes
1L chicken stock – veg stock for vegos
2 large handfuls of chopped kale, spinach or chard
1/2 cup macaroni or a similar small shaped pasta – optional
1 can of cannellini beans
2tbs chopped flat leaf parsley
Grated parmesan to serve
Salt and pepper
Heat a fair amount of olive oil in a large pot then add the onion, leek and carrot. Saute over a low heat for 20 minutes, stirring occasionally. The aim here is to sweat out the sweetness, not to colour the veg.
Kitchen notes: This is called soffritto and is really important to the end taste, so have patience.
Now add the zucchini, can of tomatoes and half a can full of water. Bring to a simmer and cook for a further 10 minutes.
Pour in the chicken stock, kale/spinach or chard, cannellini beans and pasta and bring to the boil. Season generously with salt and pepper, lower the heat a little and stir regularly until the pasta is cooked through.
Sprinkle over the parsley and serve with the grated parmesan. Hearty goodness, in a bowl.