N is for Noodle.
Made from flour and water (with eggs, oil and other ingredients added for different types of noodles) noodles come in all shapes (long, short, flat, round, hollow etc).
Historians believe that the first form of noodles originated in Central Asia, possibly as early as 1000 B.C..
Many cultures have their own form of noodles. Germany has Spaetzle, Poland has Pierogi, Japan has Udon and Soba.
Noodles can be a good source of fibre and carbohydrates. If the dough contains eggs or oil, or if the noodles are deep fried they are not as good. The sauce or topping you use will also add calories and fat to the dish.
Noodles are available fresh (if you are lucky), dried and frozen.
The most common legend about the origin of noodles is that Marco Polo brought them to Italy from China.
Peanut Noodle "Things"
My Nana was as far as I know, the originator of this recipe. If they ever had a real name it has been long forgotten. My Nana used to make these every Christmas. Now if my Mom doesn't make them I do, for me and my Dad. I have altered them slightly from the original.
1 1/2 cups chocolate chips
1 1/2 cups butterscotch chips
1 cup chopped peanuts
1 1/2 cups dry chow mien noodles
In a double boiler melt the chocolate chips and butterscotch chips. When they are melted and smooth stir in the peanuts and chow mien noodles. Stir well to coat, being careful not to smoosh the noodles too much. Drop by big spoonfuls onto parchment or wax paper and let cool.
I whipped this up one night when there wasn't much in the cupboards. Even when the food supply is low, we always have the basic ingredients for a dish like this on hand.
200g dry long pasta of your choice
6 cloves garlic, minced
1/3 cup extra virgin olive oil
2 largish tomatos chopped
chile flakes to taste
small handful chopped parsley
salt and pepper
Bring a large pot of water to a boil; salt and add pasta. Cook until al dente, drain and keep warm.
Meanwhile heat a large pan over medium heat and add oil and garlic. Cook stirring often for a few minutes until garlic is just starting to color. Add tomatos and chile flakes and simmer for 5 or 10 minutes. Add the parsley, season with salt and pepper and simmer a couple of minutes more.
Toss with the cooked pasta, sprinkle with parmesan and serve.
I love love love
spinach noodles. It's my very favorite kind. Have you ever had fresh spinach pasta? Oooh
. Here's a dish full of the three P's - Pasta, Peas and Prosciutto. It's not an every day dinner, what with all the cheese and cream, but it would be perfect for a special dinner for two. And, it hardly takes any time at all.
Spinach Fettucine with Peas and Prosciutto.
8 oz fresh or dried spinach fettuccine
1 tb butter
1 tb olive oil
1/3 cup diced red onion
3 oz thinly sliced prosciutto, cut into strips
salt and pepper
2/3 cup cream
2/3 cup fresh or frozen peas, if frozen defrost under water and drain
1/4 cup grated Parmesan cheese
Cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.
While the pasta is cooking, heat a saute pan over medium high heat and add the olive oil and butter. When the butter has melted add the onion and cook for 2 minutes, just to soften but not brown. Add the prosciutto and cook, stirring for another minute. Add the cream and peas and simmer gently for 4 or 5 minutes, until the sauce has thickened and is warmed through. Stir in the cheese and season with salt and pepper. You will not need much salt as the ham and cheese are salty. Pour over the drained pasta and toss well.
Serve straight away.
Gah! I'm sick again, if you can believe it. I'm off to make a cup of tea and find a lozenge. Don't forget that Monday Febuary 5 is the last day to email me your post for Weekend Cookbook Challenge 13. So cook something up this weekend and send it in!!!
Previous Alphabet Posts:
A is for Artichoke
B is for Beet
C is for Carrot
D is for Dogs
E is for Egg
F is for Fondue
G is for Garlic
H is for Hamburger
I is for Indian Food
J is for Jamie Oliver
K is for Kaffir Lime Leaves
L is for Lobster
M is for Mushroom