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Noodles!
I rarely cook pasta but this is super delish. It's adapted from the Moosewood Daily Special cookbook.
1. Slice an onion up thin, then saute it in olive oil with a bunch of garlic. After a few minutes, add a bunch of minced ginger, the grated peel of one orange, a lot of cumin, a little coriander, some turmeric, cinnamon, cayenne, and salt. Add a good dollop of lemon juice and squeeze the juice from the orange in, too. Simmer for ten minutes, then set it aside.
2. Blanch some broccoli, say about a cup and a half. When it's time, scoop the broccoli out of the water with a slotted spoon and set it aside. Add 1-2 T of panchphoran and 8 oz. fettucine to your still-boiling broccoli water. Cook the fettucine 'til it's done, then mix it up with the onions.
3. Cook some more garlic in a little olive oil over medium heat. Add some scallops and cook the scallops 'til they're just barely cooked - about 3 minutes. Add the scallops to the pasta.
4. Get your broccoli and add it to the pasta along with a roughly chopped tomato. S & P as necessary.
It makes for goooooooood leftovers.
1. Slice an onion up thin, then saute it in olive oil with a bunch of garlic. After a few minutes, add a bunch of minced ginger, the grated peel of one orange, a lot of cumin, a little coriander, some turmeric, cinnamon, cayenne, and salt. Add a good dollop of lemon juice and squeeze the juice from the orange in, too. Simmer for ten minutes, then set it aside.
2. Blanch some broccoli, say about a cup and a half. When it's time, scoop the broccoli out of the water with a slotted spoon and set it aside. Add 1-2 T of panchphoran and 8 oz. fettucine to your still-boiling broccoli water. Cook the fettucine 'til it's done, then mix it up with the onions.
3. Cook some more garlic in a little olive oil over medium heat. Add some scallops and cook the scallops 'til they're just barely cooked - about 3 minutes. Add the scallops to the pasta.
4. Get your broccoli and add it to the pasta along with a roughly chopped tomato. S & P as necessary.
It makes for goooooooood leftovers.
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