Text 1466, 95 rader
Skriven 2008-01-28 17:13:30 av Janis Kracht (1:261/38)
   Kommentar till text 1436 av Ruth Haffly (1:396/45.28)
Ärende: BlueWave                                                 [2]
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Hi Ruth!

>> came > up with a recipe to use our sourdough starter in a pizza crust
>> one night > just because the starter needed using.

>> I bet that was good :)

> It was; we don't have a starter going now so I'd have to do some
> thinking to recreate it.

Yes, I don't normally keep it around though I did for a while when I was making
a lot of sourdough bread :)

>>> Broccoli sauce (the kids called it "suckup macaroni" because they used
>>> to drink the sauce which was more like soup, through the ziti :))..

>> > Cute!  Around our house when the girls were small, tomato soup got
>> known > as red soup, green pea soup was green soup.  Broccoli and
>> cauliflower > are known as trees and brains.

>> haha.. my grandchildren call broccoli "trees" :)

> Are you going to be a fun grandma and tell them about brains too?

hehehe.. I sure will :)

>> > Marinara was the one I made all the time, still do, because it's
>> cheap > (can of tomato paste, water and a few herbs/spices).  Now I
>> add other > things but still most all of our pasta has a red sauce.

>> You should try some "white" sauces.. I'll dig up some :)

> I have eaten them; most of them are too rich for us. Steve also has
> problems with dairy (as does Deborah) so we are safer with red sauces.

I can understand that since that's exactly my problem with them :)  Here's one
that isn't rich at all (yep, it's from the "southern" italian side <g>)... this
is really the best kind of white sauce :)

=====White Chicken Sauce and Linguine======
1 2 1/2-3 lb chicken, cut up into serving pieces 3 Tablespoons Olive oil
2 cloves garlic
2 large onions, sliced
2 cups water
2 chicken bouillion cubes
1/4 cup flat-leaf Parsely
Salt and pepper to taste
1 lb. linguine, cooked Al Dente

Heat the olive oil in a pot or skillet and brown the garlic just until golden.
Salt and pepper the chicken pieces lightly, and add them to the oil, browning
and turning them for about 5 minutes. Add the onions and cook until
translucent.  Add the two cups water and bouillion cubes, scraping up chicken
tidbits from the pan.  Add the parsley and simmer until the chicken is done,
about 30-45 minutes. You may want to reduce the broth and substitute the
equivalent amount of white wine in this recipe.  You can also add sliced fresh
mushrooms before you add the broth or wine, and let them cook for a few
minutes.  What's funny about this recipe is that in all the years I've made it,
it's the sauce that everyone wants, not the chicken pieces though they are
yummy :)  Serve with linguine cooked al dente, and peccorino romano cheese at
the table.

>>> ====Rici e Bisi (Rice and Peas)====
>>> 1 cup white raw rice
>>> 1 10 ounce-package frozen peas

>> > I'd have to adapt this to brown rice.

>> Sure, that would be good.. :)

> Brown is the one we use all the time so I'm used to adapting.

I use brown rice quite a bit here as well. Unless I'm making Italian Risotto...
for that I use white arborio rice, but that's a different type of rice too :)


>> Ok, here's one white sauce.. this isn't the normal type I would make..
>> it's a bit too rich for me <grin>. This is from the Northern Italy
>> side of my family, they like all this cream stuff <bg>:

>> ===Spaghetti with Mussels in White Sauce====
>> 3 dozen mussels, scrubbed
[...]

> Wow, is that ever rich!

I know.. it's probably deadly too, cholesterol-wise <vbg> Normally I don't cook
like that to start with.. I follow more of a mediterranean diet, with olive oil
and garlic being the main ingredient in just about everything <g>..

Take care,
Janis

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