A while ago, Belle began to start her requests to me with “don’t say no, Mommy.” Clearly, I had formed a reputation, and by three year old standards, it wasn’t good. I am going to blame my overly strict ways on series of factors--a naturally bossy demeanor, a past career as an educator, and a fear of my children ending up on any episode of Wild On, Intervention or Price is Right. (Even if I am from Cleveland, its not like I want my gals, jumping up and down, braless in front of Drew Carey. Or maybe, I am getting Wild on and Price is Right confused.)
Nonetheless, we have started a new calmer, gentler mommy administration here. Some rules are still in strong effect—no pulling, kicking and biting. The rest we are trying to let slide. All that discipline sometimes gets in the way of being with your child.
Tonight fava beans needed to be shelled. Frankly, the whole procedure can be a bit of bore coupled with a back ache. As we set up to shell, Belle learned quickly that a well-placed pinch turns the soft pods into bean rocket launchers. Soon, spring green pods were flying wildly across the kitchen. Tiger was overjoyed by the festive display. The pre-dinner hijinks got the job done (and Mommy even got one all the way in the sink.)
Homemade cavatelli making tomorrow
Fava bean, Kale, Spinach and Dandelion Green Cavatelli
Set water to boil.
Before water is boiling, sautee:
6 cloves of garlic (use cold oil and heat slowly to medium)
½ a small red onion in rings
2 large handfuls of freshly shelled fava beans (3/4 cup or so) and sautee until tender
Put in roughly chopped greens (about 1 bunch each), sautee until just wilted.
Cook homemade cavatelli for 3 minutes. Fish out of the water and add to the veggies. Sautee, add a little pasta water, and then cover. Finish with olive oil, red pepper and thinly sliced red onions.
This post is part of @lornayee from The Cookbook Chronicle's #meatlessweek ; and I decided to join in because I heard about it from @celiacteen . Go enjoy their posts as well as the others lettign the pigs off the hook this week.
And, for fun, I thought I would send this over to Presto Pasta Night started by Ruth of 4 Every Kitchen and hosted this week by Rachel The Crispy Cook.
Monday, May 24, 2010
Labels: Vegetarian recipe