it's that time of year

it's that time of year

a middle tennessee garden blog

finding beauty in the natural things around us makes for one happy self and a lovely life. ~marmee

dash home farm, leiper's fork, tennessee

Wednesday, January 5, 2011

my take...

on italian mac & cheese. but oh so much better for you.

one box spelt pasta(10 ounces)...i used vita~spelt angel hair.
4/5 scallions...thinly sliced...i did them in about 3 inch sections...sliced longways.
3/4 cup of freshly grated parmesan cheese
4 eggs...i used organic
3 tbsps of evoo...extra virgin olive oil
2 pinches of hungarian hot paprika( this is a key least in my opinion)
a dash of lawry's garlic salt
a dash of herbes de provence or basil
kosher salt...i used grey sea salta(esprit du sel...flavourful grey sea salt...island of re')
cracked pepper...season to taste


1. cook spelt according to the package directions.

2. in the meantime, heat oil in a skillet over medium heat.
saute' the scallions, seasoned with the paprika for several
minutes...making them tender but not to brown. 3 or 4 minutes.

3. whisk the eggs with the half a cup grated parmesan cheese(saving the extra for later)
and salt in a bowl; next add them to the skillet with the spelt and the herbs de provence.
using a pasta spoon, toss gently together until the eggs are lightly cooked.

4. serve immediately with cracked pepper, extra grated parmesan cheese on top and cuban bread.

5. enjoy!

pasta spoon.

this was simple...quick....delicious.
happy january.


Commonweeder said...

Yummm! We can eat this version! Thank you. I like the touch of paprika.

Lisa said...

Looks wonderful!!

Lisa Q

Rose said...

This sounds delicious!

Q said...

Looks and reads as if you are happy in the kitchen.
Happy January.
May you and yours be blessed in 2011.