Chef's Corner: Taking time for a tasty lunch
Whether summer job searching, paper writing, career planning, university applying, apartment hunting, spring cleaning, etc., or all of the above it seems that, like me, most of my fellow students are finding themselves incredibly busy. Indeed, we are so busy that, in the hallowed words of Lou Reed, “there is no time” for lunch. Avoid pre-fab punishment by rewarding all your hard work with one of these 10-minute, midday medleys that take practically “no time”.
Nothing-But-Broccoli Soup
OK, so there is water and salt and pepper, but they are more like elements than ingredients.
- 2 cups or about 2 crowns of broccoli, chopped into individual florets
- 4 cups water
- 1/2 tbsp Salt
- Pepper
In a large stockpot, bring water to a boil, add salt and broccoli, cover tightly and allow to boil for 3 minutes. Drain broccoli in a colander but reserve cooking water by draining into a large bowl or second stockpot. While broccoli is still hot, add to a blender or food processor (**Note, remove inner lid from blender and plunger from food processor when blending hot foods using a clean kitchen towel to cover the hole instead so as to avoid heat build up in the appliance which so oft results in dangerous hot food explosions) also add about 2 cups of the reserved cooking water and pepper to taste. Pulse until smooth then serve hot.
Presto Pesto Pasta
This version of pesto has its origins in my dislike of basil and inability to afford pine nuts or Parmesan cheese. Admittedly, it is not technically a pesto, but many believe it to be tastier than the authentic. While delicious over pasta, it is also delightful spread on a sandwich.
- 2 cups radiatore, fusilli, penne or like pasta
- 1/2 cup parsley
- 1 clove garlic
- 1.cup almonds, roughly chopped
- olive oil
- 1/2 cup cream cheese
- salt
- pepper
In a medium saucepan, bring water to a boil then add paste and allow to cook for 7 minutes. While water is boiling and pasta is cooking blend together parsley, garlic, chopped almonds, oil, cream cheese and seasonings to taste in a blender or food processor. Drain paste, reserving about 1 cup of cooking water. While pasta is still hot, pour over pesto, tossing to combine, adding reserved pasta water 1 tbsp at a time if needed to smooth out the sauce.
Nothing-But-Broccoli Soup
OK, so there is water and salt and pepper, but they are more like elements than ingredients.
- 2 cups or about 2 crowns of broccoli, chopped into individual florets
- 4 cups water
- 1/2 tbsp Salt
- Pepper
In a large stockpot, bring water to a boil, add salt and broccoli, cover tightly and allow to boil for 3 minutes. Drain broccoli in a colander but reserve cooking water by draining into a large bowl or second stockpot. While broccoli is still hot, add to a blender or food processor (**Note, remove inner lid from blender and plunger from food processor when blending hot foods using a clean kitchen towel to cover the hole instead so as to avoid heat build up in the appliance which so oft results in dangerous hot food explosions) also add about 2 cups of the reserved cooking water and pepper to taste. Pulse until smooth then serve hot.
Presto Pesto Pasta
This version of pesto has its origins in my dislike of basil and inability to afford pine nuts or Parmesan cheese. Admittedly, it is not technically a pesto, but many believe it to be tastier than the authentic. While delicious over pasta, it is also delightful spread on a sandwich.
- 2 cups radiatore, fusilli, penne or like pasta
- 1/2 cup parsley
- 1 clove garlic
- 1.cup almonds, roughly chopped
- olive oil
- 1/2 cup cream cheese
- salt
- pepper
In a medium saucepan, bring water to a boil then add paste and allow to cook for 7 minutes. While water is boiling and pasta is cooking blend together parsley, garlic, chopped almonds, oil, cream cheese and seasonings to taste in a blender or food processor. Drain paste, reserving about 1 cup of cooking water. While pasta is still hot, pour over pesto, tossing to combine, adding reserved pasta water 1 tbsp at a time if needed to smooth out the sauce.
