One of my favorite aspects of cooking is the unexpected surprises.  The dishes that don’t sound particularly delicious, but turn out to be fantastic…  seductive… sublime.  You know exactly what I’m saying.  This is my latest entry into that category.

          Paulo and I had been working around the house, and suddenly found ourselves hungry.  The hunger that sneaks up upon a person when he’s intently busy on a project.  We wanted something quickly.  No time for shopping or long preparation.  I looked around the kitchen, pulled from the panty a few somewhat appealing ingredients, and threw them together in rather mish-mash fashion.  We weren’t expecting much, just a bowl of something warm, soothing, and creamy.  But, oh my, wow, we were stunned by the sheer deliciosity.  (I do create new words on occasion.)  This dish is one of the best things we’ve ever tasted.  Fragrant, rich, succulent, with depth and complexity of flavor.  The kind of food that causes a person to lick the bowl with no care for who might be watching.

          The recipe could feed four people, theoretically, I suppose, but Paulo and I ate it all in one voracious sitting.  Pausing only long enough between servings to take the attached photo.  After we finished, lounging at the table with goofy and satiated grins, we tried to analyze how the few ingredients used could create such perfection.  We couldn’t determine exactly why, though we agreed that the pureed paste was a key element.  The noodles wouldn’t have been nearly as good if the veggies had been simply chopped and sauteed.  But other than that, these noodles remain for us a bit of a culinary mystery.  One that we will explore again and again in the future.

          A few notes about the recipe.  It is very adaptable.  Instead of broccoli, use whatever vegetable(s) you prefer.  As for the noodles, we happened to find dried shrimp noodles in the cupboard, but use whatever fine, long noodles you have, such as angel hair or vermicelli.  Add a few ounces of poultry, meat, seafood, or tofu, if you wish.  (We thought the noodles would be particularly tasty with shrimp.)  This spring, with its oddly cold weather (it snowed 4 feet here during the month of April!!), a warm bowl of these noodles will seem luxuriantly perfect, however you choose to prepare them.

Creamy Curry Noodles

1 large tomato, coarsely chopped

1 large carrot, coarsely chopped

1 onion, coarsely chopped

1/3 cup cilantro (stems and all)

1 T oil

14 oz can coconut milk (not low-fat)

1 tsp curry powder

8 oz small broccoli florets (or sliced snow or sugar snap peas, or peas)

6 oz dried Chinese shrimp noodles (or angel hair pasta or whole wheat angel hair)

juice of one lime (or lemon)

          In a food processor puree the tomato, carrot, onion, and cilantro to a smooth paste.  Heat the oil in a wide pan until it shimmers.  Add the paste, along with 1/2 tsp salt and a few grinds of black pepper.  Simmer, stirring occasionally, until the paste is soft and cooked through, about 8 minutes.

          Stir in the coconut milk and curry powder.  Bring to a boil, then simmer, covered, for about 3 minutes to blend the flavors.  Add the broccoli and return to a boil.  Add 2 cups of water and return to a boil.  Stir in the noodles.  Simmer, covered, until the noodles are tender, about 5 minutes, stirring occasionally.  (If the mixture becomes a little too dry before the noodles are done, add another 1/3 to 1/2 cup water.  Repeat as/if needed.)

          When the noodles are tender, stir in the lime juice.  Ladle into bowls.  Devour.

         First, a word about the photograph.  This part of Colorado has been receiving a considerable amount of snow in the last few weeks, which we absolutely adore.  The area seems like our own personal winter wonderland.  I wanted to show you a partial view from one of the windows, and Paulo kindly agreed to hold the bowl of tasty food so that I could capture both within the same picture.  But looking at it now, the image doesn’t do the view justice.  It appears bleak and gray, while in reality the day shimmered with snow and myriad shades of silver, and a vast quietude disturbed only by the hushed sound of snowflakes filtering through pine trees.  Magical….

          We spent the day (and many others) installing a wood floor and making other alterations to our new home.  After hours upon hours of manual labor, we wanted nothing more than icy cold pale ales and a big bowl of something hearty and warm.  I looked in the fridge and cupboards, and devised this meal.  It isn’t gourmet.  It isn’t fresh, local, and seasonal.  But I’ll tell you what….  It took about 15 minutes to prepare, was delicious besides, and seemed absolutely perfect as we sat by the window, drinking and eating, watching the shades of silver shift and deepen, as they gradually merged into velvety black darkness.

Quinoa with Creamed Spinach and Spicy Beans

1 cup quinoa

1 lb frozen chopped spinach, thawed

1/2 to 3/4 cup whole milk (or non-dairy milk or coconut milk)

1 tsp lemon juice

2 15oz cans ranch or chili beans*

2 tsp Sriracha (or other hot sauce)

2 tsp grainy mustard

2 tsp honey or agave nectar or maple syrup

1/2 cup white onion, chopped

          Rinse and drain the quinoa.  Bring it to a boil with 2 cups of water and a little salt.  Cover and simmer until the grains are tender, about 15 minutes.  Drain off any excess water.

          While the quinoa is simmering, prepare the spinach and the beans.  Squeeze the spinach dry of excess liquid and put it in a saucepan, along with 1/2 cup milk, a sprinkle of salt, and a few grinds of black pepper.  Bring to a gentle simmer.  Add an additional 1/4 cup milk (or more), if needed, in order to bring the spinach to a creamy consistency.  Add additional salt and pepper, to taste.  Stir in the lemon juice just before serving.

          Put the beans and their sauce into a saucepan, along with the Sriracha, mustard, and honey.  Heat to a vigorous simmer.

          To serve, spoon the quinoa into individual serving bowls, and top with both the spinach and the beans.  Sprinkle with the chopped onion.

* Ranch beans and chili beans are beans (often pinto) that are canned with a seasoned tomato sauce.

          First!! a brief but happy explanation for my recent absence from this site.  Paulo and I are in the midst of moving to the gorgeous state of Colorado.  That has been our dream, plan, and goal for quite a few years now, and events have now aligned to make that move not only possible but necessary.  Yay!!!  Let me say that again.  Yay!!!!!!!

          Have you ever visited a place that speaks, simply but with crystalline clarity, to your very soul?  A place where you can sit quietly outside, look around in wonder, and just know without the faintest doubt that there exists something far greater, beyond rational explanation?  A place where you, as a person, realize that you can accomplish, both internally and externally, more than you had dared hope possible?  That is Colorado, for us.  I like to write, but, really, I have no adequate words to describe it.

            But I must turn from my happy little musings to the black and white (and color) of this site.  During packing, and packing, and more packing, we made this lovely recipe, which I adapted from a Saveur recipe.  Wherever you may live, wherever you may be, a bowl of this pasta will impart a taste of luscious simplicity.

Pasta alla Trapanese

 1 lb plum/Roma tomatoes

3/4 cup sliced almonds, toasted

1/2 cup basil leaves

1/2 cup Parmesan cheese, grated

8 T olive oil

2 T golden raisins

1/2 tsp red pepper flakes

10 oil-packed anchovy filets, drained

2 cloves garlic

2 pepperoncini, stemmed, seeded

1 tsp salt

1 lb whole wheat fusilli (or other short, craggy pasta)

          In a food processor finely chop the tomatoes (but do not puree).  Transfer the tomatoes to a strainer and allow the excess liquid to drain away.  Return the tomatoes to the processor, and add all of the other ingredients except the pasta, along with some freshly-ground pepper.  Process until the mixture reaches a sauce-like consistency.  Transfer to a large bowl.  Season with additional salt and pepper, if needed.

          Prepare the pasta according to package directions.  Drain thoroughly, then immediately add to the bowl.  Toss with the sauce until evenly incorporated.  Serve with additional Parmesan sprinkled over top.