1 Giant Leap
The producers of this album traveled to 25 countries and brought together Western artists and global musical icons. What you end up with is beautifully woven vocals, percussions, and strings creating an album you’ll listen to from beginning to end. *You can sample this album via the iTunes button below without making a purchase.
“The Way You Dream begins with beautiful wailing from 65 year old Indian vocalist, Asha Bhosle, soon interrupted by a trademark REM guitar line and Michael Stipe at his passionate best. The vocal interplay continues with seriously mellow Indian percussion grooves, some sublime kora and then the inspired addition of drum and bass. It adds up to 8 minutes of something quite special, a marriage of sounds made in heaven…” – BBC Music Review
The Crabby Cookbook by Jessica Harper
“There is a serious problem with this book: It is too much fun. You stand in the kitchen laughing when you should be cooking. These recipes aren’t just extremely easy, they’re really good. Jessica Harper may be a crabby cook, but she’s obviously a happy eater. I’ll gladly eat at her house any night of the week.” - Ruth Reichl, former Editor in Chief of Gourmet magazine
Dreamy Veggie Pasta from the Crabby Cookbook
During their white food years, I researched and finally discovered how to present vegetables to my picky children in a way they found appealing. It turns out, if you shape ’em like pasta, flavor ’em like pasta, and mix ’em with pasta, the kids will eat their vegetables.
For this recipe revelation, I gave myself major points. I was suddenly able to feed the children previously forbidden foods like cabbage, onions, and zucchini, with their complete compliance. I got to gloat because of my nutritional triumph, and they got to gloat because their firm resistance to other vegetable recipes had paid off.
Now, some of you may be thinking, Excuse me, but would Ms. Genius like to explain why there are so many damn ingredients in this recipe? I hear you. But this is another Miracle Food: more than six ingredients, yes, and a fair amount of choppage, but it’s worth it because the payoff is so big. It’s a one-dish meal, everybody likes it, and it’s nutrient-loaded.
So try it, and then call me. We’ll get together for a group gloat. – Jessica Harper, The Crabby Cook
2 medium-size zucchini
1/2 head green cabbage, preferably Savoy
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 large onion, finely chopped
2 cloves garlic, minced
1/4 cup low-sodium chicken broth
1/4 cup heavy (whipping) cream
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
Freshly ground black pepper, to taste
1 cup freshly grated Parmigiano-Reggiano cheese
12 ounces spaghetti or linguine, broken in half
1 cup pine nuts, toasted (see Note)
1. Trim the ends off the zucchini, cut the zucchini into 2-inch chunks, and then grate them in a food processor fitted with the shredding blade. Sprinkle the grated zucchini with 1/2 teaspoon kosher salt, place it in a colander, and set it aside.
2. Peel the carrots, cut them into chunks, and shred them in the food processor. Set the carrots aside.
3. Cut the cabbage into chunks, and then into strips, using the slicing blade in the food processor. Set the cabbage aside.
4. Melt the butter in the olive oil in a large skillet over medium-low heat. When the butter has melted, add the onion and cook until it is very soft, 10 to 15 minutes.
5. While the onion is cooking, set a large pot of salted water over high heat (for the pasta).
6. Add the garlic to the onion and cook for 1 minute. Add the cabbage and the carrots and cook, stirring occasionally, until the vegetables are tender, 5 minutes. Squeeze the zucchini to extract any liquid, add it to the skillet, and cook, stirring, for 2 minutes.
7. Add the broth, cover the skillet, and let the veggies cook for 5 minutes. Then add the cream and cook, stirring, until the sauce starts to thicken, about 2 minutes. Stir in the parsley and basil, ½ teaspoon kosher salt, and pepper to taste. Stir in 1⁄3 cup of the cheese, cover the skillet, and remove it from the heat.
8. Cook the spaghetti in the boiling water until it is al dente (just tender), about 10 minutes.
9. Drain the pasta and return it to the pasta pot. Add the vegetable mixture, combine well, and serve with the remaining grated cheese and the pine nuts on the side.
Note To toast pine nuts, place them on a baking sheet in a 350°F oven and toast them, stirring them once or twice, until they are golden and fragrant, about 10 minutes. Keep an eye on them, though. I literally always have to throw out the first batch because I’ve gotten distracted and forgot about them until I heard the smoke alarm.
Variations You can go a little wild with this, especially if your family is not veggiphobic. You can add green peas or shelled edamame, fresh corn kernels or chickpeas or sliced red peppers or mushrooms or . . . whatever vegetables your family tolerates. You can also add cooked chicken or shrimp, or a little chopped ham. I’m usually way too crabby to add more ingredients than are already listed, but if you’re feeling exceptionally calm, or have had a martini, go for it.Disclosure: RebelMom.com has an affiliate relationship with iTunes & Amazon, which means that purchasing music or books via the links helps support RebelMom.com. However, the choices of music and books are editorially independent from those sites. All content on this page has been chosen by myself or readers without any financial recognition from iTunes, Amazon.com, the artists, or authors.