|a serving of vegetable pasta with gizzard|
Stellz is the Blogger Behind The Spring In My Steps
|Healthy Vegetable Pasta With Gizzard|
HOW TO MAKE VEGETABLE PASTA WITH GIZZARDS
I love all forms of pasta for so many reasons - It's easy to cook and I just love the way spaghetti in particular feels when you eat it. Also, there are no hard and fast rules that you'll have to stick to in making it. Anytime I'm in a hurry or short of time, pasta is one of the foods that easily come to mind to make.
Like all other forms of art, I believe cooking has room for experimenting and expressing oneself. To learn, you just need to master a laid down recipe and once you're comfortable, you can add and subtract as much as you want and to your taste.
For this delish (delicious dish) ;-), I'll advice a non-stick pot be used.
- Tomatoes (4 or 5) - (I used fresh ones for this meal. If you want your pasta to appear red, you can consider adding canned tomatoes as well)
- Onions - one bulb
- One large green bell pepper
- One large red bell pepper
- One large chilli pepper
- Habanero peppers (ata rodo I think) - (as much or as little as you want depending on how spicy you want it)
- 1 pack of Gizzards
- Vegetable pasta - (I used Catelli pasta; It's possible to make your own pasta but I haven't tried that yet. The vegetable pasta just has the different colours because in the process of making them, the pasta dough is mixed with tomatoes (for the red one) and spinach (for the green one)).
- Spices and seasoning - Knorr, salt, curry, thyme, ginger powder (or fresh ground or grated ginger) and ground dried pepper.
- 2 Eggs - scrambled (optional)
1 - The first picture shows all the ingredients I used after they were all prepared and ready for cooking.
2 - Wash and prepare the gizzard for cooking. After washing, add about 1.5 cubes of knorr, a teaspoon (or less) of salt, a teaspoon of curry, a pinch of thyme, dried ground pepper and ginger powder. Add some water and leave to cook on medium to high for about 10 - 15 minutes depending on how tender the gizzards are and the size.
Once the gizzard is done, allow it to cool and separate the gizzard from its stock.
3 - Chop the onions, green peppers, red bell peppers and one or two tomatoes. Blend the rest of the tomatoes, the red chilli pepper and habanero peppers. Put some oil in the pot and allow to heat up a bit. Stir in the chopped onions, green bell peppers and red bell peppers and chopped tomatoes.
4 - Allow to fry for about 5 minutes but keep stirring occasionally
5 - When it has fried a bit (you will know this as the oil and the vegetables inside start to sizzle), add the blended tomatoes and peppers and allow to cook till it starts to sizzle.
6 - Get your pasta ready for cooking
7 - Put some water to boil and then add the pasta and a tablespoon of salt. If you do not like salt like me, you can use less - I prefer to allow the water to boil before adding the pasta. I noticed that when I do this, the pasta rarely sticks together
8 - By now, the tomato sauce will be sizzling and ready. Add some spices (1.5 cubes of maggi, a tablespoon of curry, a pinch of thyme and half a tablespoon of salt) and stir. Then add the gizzards and allow to simmer for a bit (1-2 minutes).
9 - Add the scrambled eggs which you must have prepared earlier and also allow to simmer for 1 minute. This part is optional. I prefer my scrambled eggs plain and not spiced but you can spice yours if you decide to use it. Note that if you have a lot of gizzard in your sauce and you want to reduce it, you can scoop some sauce out and use it for another meal at another time. It's best to do this before adding the eggs.
10 - By now, the pasta is tender. Drain and leave just a little bit of water and add to your tomato and gizzard sauce.
11 - Mix and allow to simmer (covered) on low - medium heat. If your pasta is very tender, you can use medium heat however if not so tender you can use low heat for the steam to cook it.
12 - After about 3 - 5 minutes, your pasta is ready to be served
Enjoy your meal and garnish as you please.
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|the pasta used|