I’m in a job where the word ‘revision’ makes you roll your eyes and want to yell aww man! That’s only because it requires changes and doing things over again. No biggie unless it comes at the end of the day on a Friday. Booo! However ‘revisions’ don’t have to be a bad thing. For example, having to revising a term paper or a few chapters in your book can lead to a better grade or a bestseller.
When it comes to food, a revision sometimes may just be a necessary thing. Case in point? The following is a recipe I posted on the website onhergame in 2012. I was able to eat gluten then but now my stomach has become a bit sensitive to breads and pastas.
So I just updated the recipe to incorporate gluten free items so I can still enjoy one of my favorite recipes!
1 Box of macaroni (regular or Gluten-free free)
1 bag of frozen Edamame( or peas if you can’t eat soy)
1 1/2 cups of milk
1 tablespoon of cornstarch or 2 tablespoons of Gluten-free bread crumbs
1/2 tsp of coriander
1 tsp of paprika
1 tablespoon of espresso
1 tablespoon of soy sauce of your choice
1/4 cup of olive oil
1 package of bacon cooked and cut into small pieces
2/3 cup of either grated or shaved parmesan cheese
Salt to taste
Cook the bacon in a skillet until crispy. Place on a plate with a paper towel to absorb the fat and cut it into small pieces after its cooled a bit.
Bring a large covered saucepot of salted water to a boil. Add the Macaroni and cook for 7 minutes or until al dente. Drain the water and put in back in the pot.
In another pot cook frozen edamame for 5 minutes or until it’s slightly firm to the bite and drain and add it to the pasta.
In a measuring cup or bowl, whisk the cornstarch into the milk. Then whisk in the coriander, paprika, espresso, olive oil and soy sauce. Add to a skillet whisking frequently and boil 2 minutes, stirring constantly to prevent it from burning. Remove the skillet from the heat and whisk in the Parmesan.
Add the sauce and bacon to the pasta and edamame and stir until combined. If needed add some salt to taste.