Text 20582, 105 rader
Skriven 2012-01-28 07:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: mushrooms 143
=====================
 > The dried black mushrooms can be had fairly reasonably
 > in big puffy 4 to 16 oz packages. If you find a decent
 > Asian market there should be several brands to choose
 JK> Yep.. even Wegman's has them over here.  We're going foodshopping in
 JK> Binghamton tomorrow so I'll grab a couple of packages.

Asian ingredients tend to be more reasonable at Asian
markets, where the turnover is faster so the markup can
be less.

 > is important. Even the cleanest-looking mushrooms may
 > well have bug eggs, and if so, you are almost guaranteed
 > to have little weird beetles wandering around your
 > kitchen unless you keep the mushrooms frozen.
 JK> That's a good idea.. hadn't thought of freezing them.. I usually just
 JK> seal up the package tight.. freezing is a much better idea after
 JK> sealing the package back up.. Thanks for that.

People might be squicked out by the thought of bug eggs, but
better a speck-of-flour-size egg than a big grain-of-rice-size
crunchy beetle. Freezing is most effective - I recommend it
for grain products, dried vegetables, and so on.

 JK> I'll pick up some wide rice noodles so I don't have to worry about
 JK> flour noodles and gluten.. bah humbug Lol.. luckily the rice noodles
 JK> are fantasic, though.

Rice noodles of course are an important part of the Asian diet.

 JK> Ron was asking me what I wanted for my birthday, it's coming up in few
 JK> days.. he thought first I might like to get the Bosch mixer I'd talked
 JK> about so many times.. but a non-gluten diet kind of killed my desire
 JK> for that one, sadly enough.. I just don't make enough flour products
 JK> like macaroni, or bread since I went off gluten.. so I'll probably get
 JK> some boring computer thingy Lol 

Hope it's a Nice boring computer thing.

 > Title: MIXED VEGETABLES STIR-FRY B1
 > 1/2 c  VEGETABLE OIL
 JK> Agree there just from reading the recipe.. seems like lots of oil as
 JK> well?  I usually get away with a bit less.. maybe a couple of
 JK> tablespoons. 

You'd be astonished at how much oil they use in
Chinese restaurants. Of course, they have those
really big burners, and the oil often gets burned
off (don't try this at home).


 JK> ==Broccoli Salad==

Looks good, but I've gone off Italian herbs lately, so
very little oregano and less basil. Funny thing - used to
like them both in Italian cooking. Last night, I had a
Thai mussel dish with holy basil - liked that a lot, go
figure.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chicken Breasts Milano
 Categories: Italian, Chicken
   Servings: 8

      8    Whole chicken breasts, split
    1/2 c  Olive or vegetable oil
    1/2 c  Dry white wine
      2    Cloves garlic, crushed
      1 ts Fresh Italian parsley,
           -chopped
      1 ts Dried leaf oregano, crumbled
           Salt
           Pepper
    1/8 ts Crushed red-pepper flakes
           -(or more)
    1/3 c  Parmesan cheese, grated
           Fresh spinach leaves,
           -steamed
           Hot cooked rice
           Red bell pepper strips

  Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste).
  Marinate chicken in a shallow pan, covered, for several hours or overnight.
  Remove chicken and reserve marinade.  Place breasts, skin- side up in 1 or
  2 roasting pans; do not crowd.  Brush with part of reserved marinade. Bake
  in 375 F oven, basting occasionally with marinade, for 40 minutes until
  skin is crisp.  Sprinkle part of Parmesan over the chicken and return to
  oven just until Parmesan begins to turn golden. Line a warm platter with
  steamed spinach leaves, then with rice. Arrange chicken breasts on top and
  sprinkle with remaining Parmesan cheese. Garnish with red pepper strips.
  (NOTE:  Chicken breasts can be grilled about 4 inches from coals for 20
  minutes, turning and basting with marinade until chicken is golden.)

  Makes 8 servings.

  [Family Circle  GREAT IDEAS  Vol 12 No 4]

  Posted by Fred Peters.

MMMMM


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