You know, I don’t know much about healthy food, or healthy eating habit. Each time I thought this food is healthy, it turned out to be one with carsinogenic agent inside. Other time I thought this kind of eating habit is healthy, turned out it didn’t suit my tummy behaviour, causing me feeling sick all day. And so on, and so on.
But lately, actually since Santap Magazine stopped its publishing, I turned to its older sister, Nirmala Magazine. I think it’s just because I wanna keep seeing nice food photographs. Because I don’t think any other culinary magazines in Indonesia can beat the stunning yet elegant food photos made by Santap. Since Nirmala is practically the big sister who actually gave birth to Santap, it exercises the same manner of photography. So, yes, I just wanted to see good food photos 🙂
But then, they started to intoxicate me with this concept of eating, a cult, who practices natural and healthy eating and cooking. Before I knew it, I’ve been following its guidance. So far, I’m happy 🙂
Making this spaghetti was not as simple as I thought it would be. The paprika needed to be grilled first, peeled, chopped. Everything needed to be chopped first, or boiled or cut. But in the end, it’s worth all the slavery. It’s full of fibre (wholewheat spaghetti, yay!), low fat, low cholesterol, all natural (almost, if you use canned red beans). You can eat and eat until you cannot eat anymore, still you won’t be fat. Isn’t it like utopia?
Spaghetti with Paprika Sauce
Source: Nirmala Magazine
2 Tbsp extra light olive oil, for sauteeing
50 g onion, finely chopped
2 garlic, finely chopeed
50 g ground beef (I skipped this)
150 g canned red beans (I used fresh, then boiled them until tender)
500 g red paprika, grill until slightly burnt here and there, wrap with aluminum foil, set aside for 20 minutes, peel and chop finely
2 tsp tomato paste (I substituted with 2 fresh tomatoes, finely chopped, and add up the lemon juice to taste)
200 ml water
1 tsp cornstarch, dissolved in 2 Tbsp water
50 g celery stick, cut 1 cm
2 tsp salt
1 tsp sugar
2 tsp fresh basil or 1/2 tsp dried basil, chopped (you can also add sage, thyme and or oregano to taste)
1 Tbsp chopped parsley
1 Tbsp fresh squeezed lemon juice
2 tsp grated parmesan cheese
1/2 tsp black pepper, crushed
375 g wholewheat spaghetti, boil in water with a little bit salt (follow the instruction on the package)
- Heat olive oil in a pan, sautee onion and garlic until fragrant. Stir in ground beef, cook until done. Stir in red beans, chopped paprika, tomato paste and water. Cook until boiled. Turn down the heat, continue cooking for about 15 minutes.
- Stir in cornstarch, cook until thickened. Add in celery stick, salt, sugar, basil, parsley and fresh squeezed lemon juice. Cook for another 5 minutes, turn off the heat.
- Arrange cooked wholewheat spaghetti on a plate, pour paprika sauce, sprinkle with parmesan cheese and crushed black pepper.
Have a healthy life!