Off Notes: tomato pasta sauce, granola, waffles
I have some things to share! Off Notes – a little series of posts filled with fun and chaotic paragraphs. Casual reflections on various topics.
With a whole new year ahead, I believe it’s good to remind myself that not every single meal has to be complicated or restaurant-worthy in presentation. As much as I like experimenting and trying new flavor combinations, it’s healthy to allow oneself to take it easy when needed.
I am not a total believer in the saying - the simpler, the better; but it is possible to enjoy simple things as much as the more complex ones. Especially when they stick out all your satisfaction points. This brings me to my current hyperfixation (I really like the sound of that word): a yogurt bowl for breakfast. It’s quick, it’s cozy, it’s comforting.
The tastiest treat in just a few minutes.
Grab a bowl. Take out your favorite yogurt from the fridge; mine is the natural flavor—the tanginess is so tasty. Add store-bought or homemade granola and… whatever you like. I enjoy a few slices of banana topped with maple syrup and a sprinkle of coarse salt.
On the other side of the quickness and simplicity of a yogurt bowl, there are waffles.
I’m not gifted in a making-the-best-waffles type of way, but I am lucky enough to own Pamela Anderson’s cookbook, and frankly, her recipe delivers. If you’re willing to wake up super early on a workday, it’s doable even then. That’s what I did, I started my Friday with fresh, beautifully smelling waffles, a whole set of dirty dishes behind me, but feeling happy.
I served mine with a hot chocolate sauce that I adapted from another of her recipes (she paired that with oatmeal, but it worked perfectly here). Don’t sleep on homemade hot chocolate sauce tho, it’s literally everything and more. (I can’t wait to try her version of a Guinness cake! It’s on my to-do list.)
These are also incredible when toasted the next day with a bit of maple syrup on top.
Ending on a final sour note—made a double-delicious tomato sauce the other day. My best one – dare I say? Because it just might be true – and it’s super easy to make. As I write this, it's the coldest outside, so if you're craving a taste of summer in your kitchen, grab some canned tomatoes and your favorite pasta.
Tomato Pasta Sauce
Ingredients (2 servings):
1 small or half of a larger white onion,
a big chunk (about 4 cm) of courgette*,
a handful of green olives and sun-dried tomatoes,
1 can of chopped tomatoes,
herbs and spices: salt, pepper, dried basil, sweet paprika, soy sauce, sugar,
oil for frying.
Take out your smaller saucepan and heat it with a tablespoon of oil. Once the oil is nice and hot, finely chop the white onion and add it to the pan. Fry until it starts to soften. Meanwhile, grate your courgette using the larger holes of the grater. Add the grated courgette to the onion and fry for another few minutes. Next, add a handful of green olives and sun-dried tomatoes (chop them into smaller pieces), then mix everything together again. Open the can of chopped tomatoes and add it to the pan, along with herbs and spices: a pinch of salt, pepper, dried basil (1/2 teaspoon), sweet paprika (1/2 teaspoon), a splash of soy sauce, and a bit of sugar (1/4 teaspoon). Let the sauce simmer for 20-30 minutes on low heat, allowing it to reduce a bit. Taste and adjust the seasoning if needed. I served it with gluten-free (rice-corn) penne pasta. (*Proudly inspired by family recipes that hide veggies like courgette to sneak in extra nutrition for kids, truly undetectable. Try it with carrot too!)
One of my scrapbook magazine pages.
Pro-tip: Top your pasta additionally with minced tofu and chopped unsalted pistachios.
January still bursts with shades of green, red, and gold. Pretty.
