Text 30734, 95 rader
Skriven 2015-09-09 09:21:00 av Dave Drum (88997.cooks)
     Kommentar till en text av Nancy Backus
Ärende: Re: Rhubarb
===================
 * Originally in: HOME COOKI

-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Every time I see it in the produce section the prices make my anus
 DD> clench as my frugal gene activates. The last I bought came as an
 DD> impulse buy from one of the local farmer's markets.

 NB> I think the last I bought was frozen, with a coupon...

 DD>> Pistachios are, of course, available many places, raw, roasted, salted
 DD>> or un-salted.

 NB>> True... I usually have a package of roasted salted ones on hand for
 NB>> snacking on...  :)

 DD> I get them in the shell (natural, not dyed) and save the shells for
 DD> winter-time traction enhances as needed. They work well (the residual
 DD> salt helps).

 NB> Never thought of using the shells like that... my sister often has them
 NB> in the shell at our family camping, but the shells generally just go
 NB> into the campfire...  ;)

A nicely sized bag (enough to get you out of most messes) weighs very little
and works better than the same sized bag of sand would. Too bad people don't
heat with coal any more. Well, the atmosphere is cleaner, etc. But the cinders
made most excellent traction enhancers during winter time.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Couscous w/Pistachios & Apricots
 Categories: Pasta, Fruits, Nuts, Herbs, Citrus
      Yield: 5 Servings
 
    1/2 c  Chopped red onion
    1/4 c  Lemon juice
     10 oz Box couscous; abt 1 1/3 c
      2 tb Olive oil; divided
      1 ts Salt; + more to taste
    1/2 c  Shelled raw pistachios *
     10    Dried apricots; chopped
    1/3 c  Chopped parsley
      2 ts Harissa or Sriracha; opt
 
  * If you only have access to shelled roasted pistachios,
  use them and skip step 2 in the method instructions.
  
  Place the chopped onion in a small bowl. Pour the lemon
  juice over the onions, set aside and let the onions soak
  in the lemon juice.
  
  Toast the pistachios in a small pan on medium-high heat
  until lightly browned and fragrant. (Take care when
  toasting nuts, they can burn quickly if you don't pay
  attention!) Remove from heat and place into a small bowl
  to cool. (Skip this if using pre-toasted pistachios.
  Also, omit or cut back on the salt if the nuts from the
  store are pre-salted.)
  
  Put 2 cups of water in a medium saucepan and bring to a
  boil. Add one tablespoon of olive oil and one teaspoon of
  salt to the water. Once the salt dissolves, stir in the
  couscous, turn off the heat and cover the pot. Move the
  pot off the hot burner and let the couscous steam,
  covered, for 5-6 minutes.
  
  Scoop out the couscous into a large bowl and fluff with a
  fork. Stir in the harissa, if using. Stir in the
  pistachios, chopped apricots and parsley. Stir in the red
  onion and lemon juice. Add one more tablespoon of olive
  oil, stir well and add salt to taste. Serve warm or at
  room temperature.
  
  Yield: Serves 4-6 as a side dish.
  
  UDD Notes: I made this to go with the cilantro-lime
  chicken I was test flying. The recipes went very well
  together. I only had salted, pre-roasted pistachios in
  the shell available to me. It's a lot of work to shell
  out a half-cup of those. But, it's worth it if you can't
  find just the pistachio meats. I also used cilantro in
  place of the parsley - as I had the rest of a bunch from
  the cilantro-lime chicken that was to go with this dish.
  
  From: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Meat isn't murder, it's delicious." -- John Lydon
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