Slow Food in a Flash


What to do when you have to do a million things at once and one of them is make lunch for your teenage ballet dancer son, who needs to leave on time?
This was what I was faced with this morning, and it is what I am faced with every time I am working at home rather than at school. On the days of the week when I am home we usually spend the morning catching up on some homeschooling stuff, either on the administration part of it or planning, or we get caught in some interesting discussion. Today it was the meaning of democracy! By the time we got to the point when we were faced with the idea of the “dictatorship of the majority” it was time to make a nutritious lunch, which of course had to be tasty, not too heavy so that it doesn’t cause cramps while dancing, varied(not the same as yesterday, or the day before and possibly not even the day before that..), and definitely it ready exactly on time so that this particular dancer has time to take out the dog and catch the right train!
Well, in preparation for lunch, while trying to figure out why North Korea is called The Democratic People’s Republic of North Korea I made a quick right eye scan of the stuff we had in our kitchen(we basically do everything in the kitchen, also homeschooling), while my left eye and a part of my brain was occupied with North Korea, Athens and democracy in general. I saw a whole pumpkin, tomatoes, red onions, a half of a red bell pepper and arugula(we have a glass refrigerator door, which is convenient for this sort of inadvertend scanning).  With these ingredients I figure I could put my cooking mind to rest for a couple of more minutes and give some more thought to the relationship between a democracy and a republic and ponder on how the democratic process killed Socrates, oh God!!!! I really got myself in trouble in this discussion, but my lunch deadline will save me and bring me back to the reality of my home world, which as was pointed out to me is not at all pure democracy. Never mind!

With the basic ingredients I saw on my counter and fridge, plus the the staples I had around I managed to think of this dish which integrates well with this autumnal day. It gives you the illusion of “slow food” while in reality it was pretty much made in a flash; between 12.30 and 13.00 o’clock to be precise!

Slow Food in a Flash
Pasta with Roasted Vegetables and Rucola Pesto with Chipotle

1 bag of spelt pasta cooked

1/2 of a medium kabocha squash(or any pumpkin)
the tomatoes that you have around(I had 5 medium ones) cut in chunks
1 large red onion cut in medium size wedges
1/2 or 1 red bell pepper cut in medium size pieces
3 cloves of garlic chopped
a bit of olive oil to mix with veggies before baking
sea salt
black pepper

pine nuts roasted

– put all the veggies with the oil and the salt and pepper in an oven dish and bake for about 15 minutes at 200* until the squash is cooked.
– after the veggies are baked turn on the grill and grill for 2-5 minutes
-sprinkle with pine nuts

a handful of arugula
2 tbs. olive oil
1 clove garlic minced
about 15 cashews
sea salt
1/2 tsp chipotle in adobe

-put everything in a mortar and pound until you get a pesto consistency. Keep it a bit rough.
-mix the pesto with the roasted vegetables and and add the cooked pasta.
-stir gently and serve.



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