Tuesday, October 6, 2015

“Straw and Hay” A Recipe To Celebrate "National Noodle Day"

Welcome to “Wordless Tuesday!” Did you know that today is “National Noodle Day?”So with that being said, it is time to celebrate with a mouthwatering recipe which I know you will love...Enjoy!
Noodles come in many varieties and “National Noodle Day,” which is celebrated each year on October 6th, honors them all. The word noodle derives from the German word “nudel.” Noodles are made by dough being rolled out and cut into a variety of shapes. Long thin strips are likely the most popular, however some of the other shapes such as; tubes, strings, shells, flat, wide and etc., are also under the “noodles” umbrella. Boiling, pan-frying or deep-frying them are the common ways of preparing the noodles. They then can be eaten alone, with butter or with a sauce or used in soups, casseroles, salads, lasagna, and etc. It is a question as to where the noodle was first invented but it is known that it has been a staple in many parts of the world for over 1800 years. The earliest mention of the noodle is from Horace’s writings in the first century BC. There is a report that, in 2002, archaeologists along the Yellow River in China found an earthenware bowl containing some 4000-year-old noodles which had been well preserved.

Here are five facts about Noodle: Australians consume more than 18 million kilograms of noodles every year, that’s almost one kilogram per person! In Japan, it is considered good form to loudly slurp your noodles as a way of telling your host that you are enjoying the meal. Noodles symbolize longevity in China. Noodles have been created from flour and water since 1000BC and today they are more popular than ever. Lastly noodles are low in fat and have a very low sodium content.

We’re just crazy for the “oodles of noodles” to be slurped down all across the world. Whether you like to twist long ribbons around your fork, slip strips into soup, dish out bow-ties and spirals, or layer sheets with all kinds of savory delights, today is all about “canoodling with noodles.” Noodles have been a comforting meal for a long time. 

While noodles can be made from virtually any kind of dough, wheat, rice, potato, nut, buckwheat, it’s all in how you like to slurp them down. Traditionally, you’ve got to boil them in water or broth to bring the texture back to life. From there, you can serve them drenched in sauce, chilled in a salad, stir-fried or tossed in with your favorite casserole. Under the umbrella of all things pasta, one might guess the main difference between noodles and macaroni is shape, but one would be mistaken to assume such. Although all pastas use a base of water and flour, noodles by definition must also contain eggs or egg yolks.

Bring the fabulous flavors of Italy to your dinner table! Serve colorful pasta cooked with ham and broccoli florets, a dish that's ready in 30 minutes! “Straw and Hay” is the whimsical name given to this noodle dish made with plain and spinach Fettuccine cut noodles. This dish is creamy and full of flavor.

Straw and Hay

Serves: 6

1 cup milk
1/2 cup cottage cheese
1 tablespoon cornstarch
Salt & pepper to taste
1/8 teaspoon ground nutmeg
1/2 cup shredded Parmesan cheese, divided
8 oz uncooked fettuccine
8 oz spinach uncooked fettuccine
2 cups frozen Broccoli Florets
1/2 cup prosciutto or cooked ham cut into thin strips
1 (2.25-oz.) can sliced black olives, drained
1/2 cup sliced roasted red peppers (from a jar)
1 garlic clove, minced

In a blender, combine the milk, cottage cheese, and cornstarch; cover and process until smooth. Transfer to a small saucepan; add the salt, pepper and nutmeg. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese until melted. Cook fettuccine according to package directions. (Spinach fettuccine may cook in less time; add to plain fettuccine according to times on package.) Meanwhile, in a large nonstick skillet coated with cooking spray, cook ham and garlic for 2 minutes. Add broccoli florets; cook until heated through. Then add the roasted pepper and the olives. Remove from the heat; stir in cheese sauce. Drain fettuccine. Add to sauce; toss to coat. Sprinkle with remaining Parmesan cheese.

Expert Tips:
"Straw and Hay" is an Italian recipe that uses equal amounts of plain and spinach fettuccine. The noodles are tossed in a rich sauce with Parmesan cheese. This simple version recreates these flavors with a convenient easy recipe. Rosé wine and Focaccia go well with this quick fettuccine. Pass a bowl of red and green grapes at the end of dinner.

            (Please Drink Responsibly)


Till Next Time………………………….

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  1. Paglia e fieno! I love your recipe and I would love to have them right now!
    It is kind of a luxury pasta, really tasty and delicious.
    Interesting that the word Noodle comes from German! Had no idea.
    I should have this pasta soon, I haven't had it for a while.. I am missing it now!
    Have a good week xx

    1. Dear Alida,
      Thank you for your visiting and your comment...Yes, this dish is really enjoyable. It has a few more ingredients, but it is well worth it. I know Alida, I didn't know about the word Nudel and it coming from Germany. The things you learn when you do some research. Sometime I feel like you as well, if I don't have pasta for a few days, it makes me a little nutty...We have to have that pasta. Hope that you make it soon. Have a super week..
      Dottie :)

  2. I'm just back from vacation and ate tons of Italian while I was away. But I'm ready for more! And I never met a noodle I didn't like. Really informative post, love the Straw and Hay recipe. Good stuff -- thanks.

    1. Hi John,
      Welcome back! I am so glad that you had a nice long vacation...I agree with you, you can never have enough Italian food for sure.. So then this recipe is a perfect one for your welcome back home...Thanks for your comment and for your visiting..I have to check your post out, I see another cocktail is on tap....love it. Have a wonderful rest of the week..
      Dottie :)