The busier one is, the more fragmented one feels. I don’t quite understand this season and why there is just so much on my plate. But despite the busyness there are wow moments. Last week Singapore got a pretty good view of a partial solar eclipse. It was in the morning with crystal clear skies. The sun was actually pretty blinding and our morning CME speaker allowed us to raise the blinds to watch the phenomenon.
Interestingly this picture was possible because of the opportune scudding of some clouds across the sun which acted as a natural filter. So it’s moments like these that give a glimpse of something bigger than ourselves and helps us to stop focusing on our small affairs alone.
But recently I’ve been feeling like there are multiple events strung together in quick succession. Even weekends are packed full of meetings and activities. Usually weekends are the time I have fun in the kitchen but this week it was just business. I had only 1/2 hour to whip up dinner as kid #2 didn’t want to go out for dinner as she still had a backlog of homework to clear.
I usually have lots of standby food in the pantry. I intermittently try out low carb pastas for the times I get sick of shirataki noodles. It is not easy to find a truly low carb pasta. I was severely let down by Dreamfield’s pasta which is an absolute con. It is not actually low carb but a slow release pasta and is absolutely not suitable for people who need to control their sugars. Unfortunately a lot of low carb pastas which are truly low carb actually taste like cardboard. One recent discovery I had was an organic edamame pasta that was relatively low carb and still tasted like pasta. There is of course a more vegetable-y flavor to it but it was not unpleasant or unpalatable.
Edamame Pasta with Seafood Cream Sauce
- 1 packet of edamame pasta
- 4 scallops, sliced into 2-3 thin discs
- 6 slices of smoked salmon, cut into small pieces
- 1 packet of honshimeiji mushrooms, trimmed
- 2 cloves of garlic, sliced thinly
- 1 packet of baby spinach leaves
- 2 tbsp Italian parsley, chopped
- 1/2 cup of cream
- 1/2 tsp ground pepper
- 1 tsp sea salt
- 1 tsp olive oil
- Bring a large pot of water to the boil. Salt the water. When on a rolling boil, add the edamame pasta and cook according to specifications. When cooked, drain and set aside.
- Heat up the olive oil in the pan and sauté the garlic cloves till fragrant. Add the mushrooms and stir fry for 1 min till slightly wilted. Add the smoked salmon and gently sauté for 30 seconds.
- Add the cream, salt and pepper and adjust the taste. Add the pasta, scallops and spinach. Stir through under low heat till spinach is wilted.
- Stir through the parsley. Serve hot.