Maison Rustique
07-04-2007, 02:18 PM
(http://www.otwa.com/community/showthread.php?t=33833)
CowPrincess* Sep-15-05 11:48 AM
I need a SPECTACULAR and EASY pasta recipe
A good friend and I constantly compete with our cooking :) He is coming for a visit next week and needs to carb-load before running a 1/2 marathon.
I like easy, not-many-ingredient, can-be-done-without-much-fuss recipes. Anyone got a pasta recipe that'll blow his socks off? (We are constantly raising the bar on each other, all in fun
TIA!
maison rustique Sep-15-05 04:31 PM
I've got a couple that I'll input and post later tonight or tomorrow. I do tend to be forgetful these days--don't hesitate to nag if necessary. :D
maison rustique Sep-15-05 07:50 PM
OK, here's my first one.
We have a dear friend who has been a chef for years. At one of his restaurants, he had a fabulous pasta dish on the menu--I had it nearly every time I went there. I knew better than to ask him for the recipe--he'd have told me I didn't need it--I'd just have to come there and he'd make it for me. So, I did my "sift through it routine" one night and here's what I came up with. DH & I both think it's pretty close. I haven't made it in ages and don't remember how much it makes, but it looks like quite a bit. Bear in mind that all measurements are approximate and you're welcome to improvise. ;) And now that I've dredged it up, I guess I'm gonna have to make it myself sometime soon.
Pasta a la Pierre
¼ lb. Prosciutto, cut into thin strips
2 shallots, minced
1 clove garlic, finely chopped/pressed
½ cup chopped sun-dried tomatoes in oil
¼ cup extra virgin olive oil
2 Tbsp. Butter
¼ cup red wine
¼ cup balsamic vinegar
2 Tbsp. Capers, drained
2 Tbsp. Coarsely chopped fresh basil
¼ cup coarsely chopped Kalamata olives
¼ cup chopped fresh parsley
Freshly grated Parmesan cheese
Saute Prosciutto, shallots and garlic in butter and oil. Add tomatoes (with their oil), lower hear slightly and cook a couple of minutes. Add wine, vinegar & olives. Cook couple of minutes. Add capers, herbs & freshly ground black pepper to taste. Cook about a minute longer. Toss with freshly cooked linguine and sprinkle with parmesan.
sagemoon-cottage Sep-15-05 09:54 PM
Mine isn't very snazzy but it is tasty...
I don't use real recipes...I just cook...so...here is what I do. Cooking is my art.
In a large pot pour in the best olive oil you can afford...I use Newman's Own...nice fruity flavor, in the oil saute chopped celery and onion, minced garlic, sliced up boneless skinless chicken breast, fresh rosemary if available, dried if not. Once all ingredients are well coated with olive oil and are cooking nicely...put lid on pot and let steam help to cook the chicken through.
Serve over pasta with fresh grated parmesan, romano or asiago cheese and a bit of fresh ground pepper.
This is very, very easy and delicious. I use a LOT of celery, onions and garlic. You can also easily add mushrooms, olives, tomato, zuchinni, squash or baby spinach leaves (add these in the last minutes before serving). You can also serve with lemon wedges on the side. A squeeze of lemon adds a nice lift.
Ardee-ann
Please excuse any misspelled words!
Ms. Chocolate Sep-16-05 12:50 AM
This recipe is very very easy and perfect for warm weather. It is also quite stunning IF you use the right ingredients. Don't bother if you can't get good-tasting tomatoes... the bland boring kind available in the supermarkets year-round will ruin this dish, while a yummy heirloom in season will transport you to heaven! Good quality olive oil and balsamic vinegar will help. And don't even think about using dried basil instead of fresh!
It's important to let the tomato mixture sit at room temperature for awhile to let the ingredients mingle and mellow out and the cheese softens a bit. You also need to add the tomato mixture while the pasta is till hot, which helps the chesse to melt a little.
OK, now I'm really hungry!
PASTA WITH TOMATOES, MOZZARELLA AND BASIL
1 1/2 pounds good quality fresh tomatoes (roma, heirloom, or farmers market), coarsely chopped
8 ounces mozzarella cheese, cut into 1x1/2-inch strips
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
salt and freshly ground pepper
1/2 cup chopped fresh basil
12 ounces penne pasta
Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season to taste with salt and pepper and serve.
Makes 2-4 Servings.
Ms. C.
Ms. Chocolate Sep-16-05 12:54 AM
P.S. Those other pasta recipes look really yummy, too!
Ardee-ann, have you tried sauteeing fresh sage in place of the rosemary?
Ms. C.
sagemoon-cottage Sep-16-05 04:52 AM
Sage...um, no...
Quote:
Originally Posted by Ms. Chocolate
P.S. Those other pasta recipes look really yummy, too!
Ardee-ann, have you tried sauteeing fresh sage in place of the rosemary?
Ms. C.
Ms. C. I had a VERY UNFORTUNATE experience with sage when I was rather young...it has caused me to cast a jaundiced eye on sage ever since. I have finally gotten in the past few years where I will voluntarily use sage on occasion but it is a SLOW, SLOW, SLOW process. BTW, I grow sage in my herb garden (or rather I did, everything died a few weeks ago from neglect...I am a murdereress :eek: ) so I am trying to overcome my intense aversion to sage and maybe someday I will try the sage instead of the rosemary but I am mighty fond of rosemary at this point in my life.
I am even more fond of sponge candy and am counting the days to cooler weather!!! (See I can sneak chocolate into most any discussion!!!)
Ardee-ann who is really TRYING to be a grown up about sage! (well sort of...)
iron_chick Sep-16-05 04:52 AM
I don't have a recipe because I don't cook but I am a runner so I have some free advice.
Make sure that whatever you serve is NOT high in fiber or fat. Fiber, while normally our friend, is not our friend the night before a half marathon. Trust me on this one. :)
Beth
sagemoon-cottage Sep-16-05 04:58 AM
Tofu Pasta...
Here is another yummy recipe while we are talking pasta...get a couple of blocks of GOOD quality firm tofu. The kind in the cold case packed in water...not the shelf stable stuff. Press out the water, chop into squares...saute in good quality olive oil with mushrooms, celery, onion, garlic and Cavender's Greek Seasoning (no other brand will do)...when the tofu is getting a little crispy on the edges stir into your pasta...farfelle is nice for this recipe.
iron_chick Sep-16-05 05:32 AM
Quote:
Originally Posted by sagemoon-cottage
Here is another yummy recipe while we are talking pasta...get a couple of blocks of GOOD quality firm tofu. The kind in the cold case packed in water...not the shelf stable stuff. Press out the water, chop into squares...saute in good quality olive oil with mushrooms, celery, onion, garlic and Cavender's Greek Seasoning (no other brand will do)...when the tofu is getting a little crispy on the edges stir into your pasta...farfelle is nice for this recipe.
Yumm. That sounds really good. Where do you get that seasoning??
Beth
CowPrincess* Sep-16-05 11:07 AM
Oh thank you, thank you, thank you! I can see that DH and I will hae to "test-drive" a few of these before my friend arrives
Sagemoon-cottage, I would LOVE to hear more about your experience with sage, and why you are now called "sagemoon"
Iron_chick, oh yeah :)
iron_chick Sep-16-05 11:15 AM
CowPrincess - If you are seeing and cooking for your friend POST race, that's an entirely different matter. :) Anything goes post race! :)
Beth
sagemoon-cottage Sep-16-05 06:16 PM
Cavender's Greek Seasoning...
Quote:
Originally Posted by iron_chick
Yumm. That sounds really good. Where do you get that seasoning??
Beth
Dear Beth, it is just in with the regular seasonings in our local grocery stores. However, I bet if you win a certain surprise box I can arrange for you to be surprised with some. It is SO good...I use it a lot when stir frying...especially tempeh and tofu.
BTW, the tofu pasta recipe does really well with tempeh or white beans substituted for the tofu. (Chick peas would work too!!!)
TTFN,
Ardee-ann
sagemoon-cottage Sep-16-05 06:30 PM
I almost fell out of my chair laughing...
[quote=CowPrincess*]
Sagemoon-cottage, I would LOVE to hear more about your experience with sage, and why you are now called "sagemoon"
[quote]
I never even CONSIDERED the irony in the fact that I am less than fond of the taste of sage and the "sagemoon" moniker. :rolleyes: (I can't even claim to be a natural blonde because I was actually a redhead when I was born, although I did morph into a blonde in a few months, but I digress!)
One of my great aunt's made Thanksgiving dinner...now down in these parts cornbread dressing (not stuffing) with a smidge of sage is expected with the turkey and SOME of us will eat the cornbread dressing rather than the turkey.
I don't know WHAT happened but my aunt must have put a WHOLE BOTTLE of sage in the dressing and the gravy. Now, in my family if something is on your plate you EAT IT no matter what! Well, Miss Piggy here had a heaping pile of dressing with gravy on her plate. I have to tell you that was some of the NASTIEST tasting stuff I had ever and I mean EVER put in my mouth (at that point in my life anyway). I looked at my mother imploring her to let me feed it to the dog or throw it in the trash. The look I got back was..."You put it on your plate, you can eat it." Somehow I gagged it down but for years if I could smell the sage...it did NOT come near my lips...no siree Bob, it did not! Gives me the "jim-jams" (thanks Deb) just thinking about it!!!! SHUDDER!!!
Anyway, before I could start eating sage again...I started using sage in my healing work. Burning sage is powerful medicine...so to make a very long 30 plus year journey epic short, the name of my home evolved into "SageMoon Cottage." Then my business name reflected the name of my home.
So, I am fond of sage, especially in bundles when it is burning and clearing the air...I even like to wear sage oil...but I can only handle a little bit of sage in my food. Clear as mud, huh!!!
I really enjoyed you pointing out the irony...it had never once entered my consciousness...sometimes I guess I still miss the forest for the trees. That's ok...I am on my jouney...not the destination.
Namaste,
Ardee-ann :wave:
maison rustique Sep-16-05 07:05 PM
Hugs, but also :roflmao:
Do you sell sage bundles? Uh-oh! She's gonna know that I haven't checked all of her auctions.
CowPrincess* Sep-16-05 07:31 PM
Thanks for the explanation, SageMoon! (I was afraid I might have to change MY name to GIN Princess :) as penance for past indiscretions!)
sagemoon-cottage Sep-16-05 09:10 PM
If that was the case...
Quote:
Originally Posted by CowPrincess*
Thanks for the explanation, SageMoon! (I was afraid I might have to change MY name to GIN Princess :) as penance for past indiscretions!)
I'd be TequilaMoon Cottage!!! :rolleyes: Oh, the very thought sends chills down my spine! Jose Cuervo is NOT a friend of mine!!! :eek:
Cheers,
Ardee-ann
sagemoon-cottage Sep-16-05 09:18 PM
Dear Cat Whisperer...
Quote:
Originally Posted by maison rustique
Hugs, but also :roflmao:
Do you sell sage bundles? Uh-oh! She's gonna know that I haven't checked all of her auctions.
I have sold sage bundles in the past...it can be hard to get sometimes (I can't afford to get $100 or more worth at a time). I actually prefer to use whole loose white sage leaves at this point in my life (maybe because sage bundles can be so darned pricey). As for checking out my auctions, shoot...sometimes I surprise myself at what I have listed...I find things and go..."Hmmm, I must have really wanted to sell that...I have it listed twice" and "Hmmm, no wonder this __________ hasn't sold...I only THOUGHT I had it listed." So, I can't say much about whether or not someone else has checked out my auctions, LOL!!!
Cheers,
That Cat Grannie
Flutterbees Sep-16-05 10:29 PM
MR.....I was gonna ask the same thing, except I did check here & eBay & didn't see any.....
(I also didn't read to the 2nd page of this thread either.....brain fried from listing Boyd's bears on ebay......)
Ms. Chocolate Sep-16-05 11:08 PM
Quote:
I am even more fond of sponge candy and am counting the days to cooler weather!!! (See I can sneak chocolate into most any discussion!!!)
I can sneak chocolate into most discussions, but probably not one about sage and rosemary! In this case I have to bow to the master, or I guess in this case that would be mistress???
Seems to me the OCM Trick or Treat promotion would be an excellent time to start listing TREATS. :D Is it cool enough to ship to your neck of the woods?
Ms. C.
sagemoon-cottage Sep-17-05 02:23 PM
Let me clarify one thing...
Quote:
Originally Posted by Ms. Chocolate
I can sneak chocolate into most discussions, but probably not one about sage and rosemary! In this case I have to bow to the master, or I guess in this case that would be mistress???
Seems to me the OCM Trick or Treat promotion would be an excellent time to start listing TREATS. :D Is it cool enough to ship to your neck of the woods?
Ms. C.
I wasn't sneaking just ANY chocolate into the discussion...I was sneaking in your milk chocolate seafoam...you my dear are the mistress of the finest candy around. (Totally UNBIASED opinion here!!!)
As for the weather here...well today it would have been cool enough but the reality is the September is VERY tricky and October can almost be as bad. I'll just have to watch for you to list some goodies and check the "weekly forecast" to "take a chance." Today it is in the 70s tomorrow could be the 90s...gotta love Arkansas.
Dreaming Seafoam Dreams,
Ardee-ann
iron_chick Sep-17-05 02:45 PM
So how cool does it have to be down here before I can get your chocolate??
Ms. Chocolate Sep-18-05 12:34 AM
Quote:
So how cool does it have to be down here before I can get your chocolate??
LOL Beth! Anyone can get the chocolate as soon as I start shipping again, which I hope will be in the next week or two. Whether it's still enjoyable or all mushed together will depend on local temperatures and perhaps how long the chocolate sits in a hot mailbox. A couple of my customers have ordered against their better judgment and received half-pound chocolate blobs. :(
I think it would be safe to ship chocolate to the mid-70s or below, as long as it doesn't sit out in the sun or an unshaded mailbox. (Shipping to an air-conditioned office would be ideal.)
Ms. C.
maison rustique Sep-18-05 03:27 PM
Here's another one that is slightly different than the usual puttanesca, because the sauce is uncooked--super simple!!
LINGUINE WITH PUTTANESCA SAUCE
1 lb beefsteak tomatoes, finely chopped
1/2 cup Kalamata olives, pitted and chopped
2 tablespoons drained bottled capers, chopped
1/3 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 tablespoons red-wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 lb dried linguine
Stir together all ingredients except linguine in a large bowl.
Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.
Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.
Makes 4 main-course servings.
iron_chick Sep-18-05 03:39 PM
Quote:
Originally Posted by Ms. Chocolate
LOL Beth! Anyone can get the chocolate as soon as I start shipping again, which I hope will be in the next week or two. Whether it's still enjoyable or all mushed together will depend on local temperatures and perhaps how long the chocolate sits in a hot mailbox. A couple of my customers have ordered against their better judgment and received half-pound chocolate blobs.
I think it would be safe to ship chocolate to the mid-70s or below, as long as it doesn't sit out in the sun or an unshaded mailbox. (Shipping to an air-conditioned office would be ideal.)
Ms. C.
Wow. I have a while to go down here before the high is consistently mid 70s. Probably November.
The high lately here has been mid to high 90s. It's . . . uh . . . 94 right now.
Beth
iron_chick Sep-18-05 03:41 PM
Our lowest forecasted high for the next ten days is 92. :-(
Flutterbees Sep-18-05 07:36 PM
And WHAT's wrong with a 1/2 lb chocolate blob?
(If any one asks, you can just say, well, no, i only ate 1 piece of chocolate......... )
Another vote for cooler weather & chocolate ordering.......probably Nov. for me also :(
Ms. Chocolate Sep-18-05 11:43 PM
92...? 94...? :eek: Forget chocolates in the carrier's bag...I can't imagine anything surviving the trip from the supermarket to the car in that kind of heat!
Quote:
If any one asks, you can just say, well, no, i only ate 1 piece of chocolate.........
:roflmao: ! *scurries to find a rag to wipe the monitor off with*
Ms. C.
iron_chick Sep-19-05 05:06 AM
Heh . . . we're just sorta pleased that it's finally cooling off a bit at night.
It was a brutally hot summer down here this year. At least our LOWs are finally in the mid 70s and lower.
Beth
iron_chick Sep-19-05 06:06 AM
Omg!
http://www.otwa.com/ocm/index.php?page=out&id=8331
You know . . . my birthday is in November. It should finally be cool enough to ship down here in November. And words just can't describe the way I feel about dark chocolate. :) Seems I already have picked out one of my birthday treats for myself!
Beth
moonrise Sep-19-05 05:38 PM
I'm a little late, but both DH and my grandparents love this pasta recipe that I "invented": :D
3-4 baked boneless skinless chicken breasts (I wrap each one in foil, and bake them in their own little packets - they come out SO juicy!)
1 pound cooked fettuccine (sp?) noodles
1 family size can of Cream of Chicken soup
Cut the chicken into bite-size pieces. Save the juice. Drain the noodles and put them in a LARGE bowl. Add the chicken and juice. Add the can of soup. Mix well.
Fast, easy, and GOOD! And it'll feed a crowd, inexpensively.
sadie999 Sep-20-05 08:14 AM
I doubt this passes the Spectacular test, but it's pretty danged good and it surely passes the Easy test.
What may be the Easiest Mac & Cheese in the Whole Wide World
Cook and drain pasta.
Pour a jar of Tostitos brand Salsa Con Queso over and stir until pasta is uniformly covered.
Eat. :D
You can of course make this more complex by adding veggies or chicken or whatever.
Peace.
FLvamp Sep-22-05 08:32 AM
I once made a shrimp and simple cream sauce pasta ... but when it came to the fresh parsley ... I was out.
I had some loverly cilantro left from making fresh salsa the night before, so I chopped it and tossed it in just before serving the pasta.
Wow, what a hit! The slight lemony hint in cilantro was a perfect compliment and cilantro was so bright green and pretty. :pretty:
sagemoon-cottage Sep-22-05 11:30 PM
Mmmm!!!
Moonrise, Vampy and Sadie, these all sound great...vampy I am so partial to cilantro even if I do perpetually misspell it!
Sadie, I don't know if you have DollarTrees in your area but they have a "cheese food" that is in their snack aisle...it is actually good stuff, made in Wisconsin and has very few multi-sylabble additive things. These work well for super simple "macky cheese" too. They have a Pepper Jack and a Sharp Chedder. I do about half and half...WOWZER!!! (If I am feeling really frisky I add a jar of Ro-tel...ok it's not traditional "macky cheese" but it is yumsters!!!)
Moonrise, I don't think you can ever go wrong with "Cream of" soups in recipes. I don't care if they aren't "the thing" right now...they still make true comfort food!!!
I can get even more passionate about pasta than I do chocolate and as it has been noted I have a "thang" for Ms. Chocolate's Chocolate!!!
Ardee-ann
CowPrincess* Oct-06-05 02:02 PM
Update: The weekend my friend came to visit, we were SOOOOOOOOOO busy with the petsitting business we barely saw him. Actually had HIM out looking after pets, too! So the "easy but spectacular pasta" turned out to be only "easy" --- frozen lasagna from the grocery store :(
However, DH and I will be trying all the suggestions here. May take a while, though. We seem to be back on a steady diet of "whatever can be microwaved out of the freezer". Sigh.... should not complain that business is good, huh?
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CowPrincess* Sep-15-05 11:48 AM
I need a SPECTACULAR and EASY pasta recipe
A good friend and I constantly compete with our cooking :) He is coming for a visit next week and needs to carb-load before running a 1/2 marathon.
I like easy, not-many-ingredient, can-be-done-without-much-fuss recipes. Anyone got a pasta recipe that'll blow his socks off? (We are constantly raising the bar on each other, all in fun
TIA!
maison rustique Sep-15-05 04:31 PM
I've got a couple that I'll input and post later tonight or tomorrow. I do tend to be forgetful these days--don't hesitate to nag if necessary. :D
maison rustique Sep-15-05 07:50 PM
OK, here's my first one.
We have a dear friend who has been a chef for years. At one of his restaurants, he had a fabulous pasta dish on the menu--I had it nearly every time I went there. I knew better than to ask him for the recipe--he'd have told me I didn't need it--I'd just have to come there and he'd make it for me. So, I did my "sift through it routine" one night and here's what I came up with. DH & I both think it's pretty close. I haven't made it in ages and don't remember how much it makes, but it looks like quite a bit. Bear in mind that all measurements are approximate and you're welcome to improvise. ;) And now that I've dredged it up, I guess I'm gonna have to make it myself sometime soon.
Pasta a la Pierre
¼ lb. Prosciutto, cut into thin strips
2 shallots, minced
1 clove garlic, finely chopped/pressed
½ cup chopped sun-dried tomatoes in oil
¼ cup extra virgin olive oil
2 Tbsp. Butter
¼ cup red wine
¼ cup balsamic vinegar
2 Tbsp. Capers, drained
2 Tbsp. Coarsely chopped fresh basil
¼ cup coarsely chopped Kalamata olives
¼ cup chopped fresh parsley
Freshly grated Parmesan cheese
Saute Prosciutto, shallots and garlic in butter and oil. Add tomatoes (with their oil), lower hear slightly and cook a couple of minutes. Add wine, vinegar & olives. Cook couple of minutes. Add capers, herbs & freshly ground black pepper to taste. Cook about a minute longer. Toss with freshly cooked linguine and sprinkle with parmesan.
sagemoon-cottage Sep-15-05 09:54 PM
Mine isn't very snazzy but it is tasty...
I don't use real recipes...I just cook...so...here is what I do. Cooking is my art.
In a large pot pour in the best olive oil you can afford...I use Newman's Own...nice fruity flavor, in the oil saute chopped celery and onion, minced garlic, sliced up boneless skinless chicken breast, fresh rosemary if available, dried if not. Once all ingredients are well coated with olive oil and are cooking nicely...put lid on pot and let steam help to cook the chicken through.
Serve over pasta with fresh grated parmesan, romano or asiago cheese and a bit of fresh ground pepper.
This is very, very easy and delicious. I use a LOT of celery, onions and garlic. You can also easily add mushrooms, olives, tomato, zuchinni, squash or baby spinach leaves (add these in the last minutes before serving). You can also serve with lemon wedges on the side. A squeeze of lemon adds a nice lift.
Ardee-ann
Please excuse any misspelled words!
Ms. Chocolate Sep-16-05 12:50 AM
This recipe is very very easy and perfect for warm weather. It is also quite stunning IF you use the right ingredients. Don't bother if you can't get good-tasting tomatoes... the bland boring kind available in the supermarkets year-round will ruin this dish, while a yummy heirloom in season will transport you to heaven! Good quality olive oil and balsamic vinegar will help. And don't even think about using dried basil instead of fresh!
It's important to let the tomato mixture sit at room temperature for awhile to let the ingredients mingle and mellow out and the cheese softens a bit. You also need to add the tomato mixture while the pasta is till hot, which helps the chesse to melt a little.
OK, now I'm really hungry!
PASTA WITH TOMATOES, MOZZARELLA AND BASIL
1 1/2 pounds good quality fresh tomatoes (roma, heirloom, or farmers market), coarsely chopped
8 ounces mozzarella cheese, cut into 1x1/2-inch strips
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
salt and freshly ground pepper
1/2 cup chopped fresh basil
12 ounces penne pasta
Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season to taste with salt and pepper and serve.
Makes 2-4 Servings.
Ms. C.
Ms. Chocolate Sep-16-05 12:54 AM
P.S. Those other pasta recipes look really yummy, too!
Ardee-ann, have you tried sauteeing fresh sage in place of the rosemary?
Ms. C.
sagemoon-cottage Sep-16-05 04:52 AM
Sage...um, no...
Quote:
Originally Posted by Ms. Chocolate
P.S. Those other pasta recipes look really yummy, too!
Ardee-ann, have you tried sauteeing fresh sage in place of the rosemary?
Ms. C.
Ms. C. I had a VERY UNFORTUNATE experience with sage when I was rather young...it has caused me to cast a jaundiced eye on sage ever since. I have finally gotten in the past few years where I will voluntarily use sage on occasion but it is a SLOW, SLOW, SLOW process. BTW, I grow sage in my herb garden (or rather I did, everything died a few weeks ago from neglect...I am a murdereress :eek: ) so I am trying to overcome my intense aversion to sage and maybe someday I will try the sage instead of the rosemary but I am mighty fond of rosemary at this point in my life.
I am even more fond of sponge candy and am counting the days to cooler weather!!! (See I can sneak chocolate into most any discussion!!!)
Ardee-ann who is really TRYING to be a grown up about sage! (well sort of...)
iron_chick Sep-16-05 04:52 AM
I don't have a recipe because I don't cook but I am a runner so I have some free advice.
Make sure that whatever you serve is NOT high in fiber or fat. Fiber, while normally our friend, is not our friend the night before a half marathon. Trust me on this one. :)
Beth
sagemoon-cottage Sep-16-05 04:58 AM
Tofu Pasta...
Here is another yummy recipe while we are talking pasta...get a couple of blocks of GOOD quality firm tofu. The kind in the cold case packed in water...not the shelf stable stuff. Press out the water, chop into squares...saute in good quality olive oil with mushrooms, celery, onion, garlic and Cavender's Greek Seasoning (no other brand will do)...when the tofu is getting a little crispy on the edges stir into your pasta...farfelle is nice for this recipe.
iron_chick Sep-16-05 05:32 AM
Quote:
Originally Posted by sagemoon-cottage
Here is another yummy recipe while we are talking pasta...get a couple of blocks of GOOD quality firm tofu. The kind in the cold case packed in water...not the shelf stable stuff. Press out the water, chop into squares...saute in good quality olive oil with mushrooms, celery, onion, garlic and Cavender's Greek Seasoning (no other brand will do)...when the tofu is getting a little crispy on the edges stir into your pasta...farfelle is nice for this recipe.
Yumm. That sounds really good. Where do you get that seasoning??
Beth
CowPrincess* Sep-16-05 11:07 AM
Oh thank you, thank you, thank you! I can see that DH and I will hae to "test-drive" a few of these before my friend arrives
Sagemoon-cottage, I would LOVE to hear more about your experience with sage, and why you are now called "sagemoon"
Iron_chick, oh yeah :)
iron_chick Sep-16-05 11:15 AM
CowPrincess - If you are seeing and cooking for your friend POST race, that's an entirely different matter. :) Anything goes post race! :)
Beth
sagemoon-cottage Sep-16-05 06:16 PM
Cavender's Greek Seasoning...
Quote:
Originally Posted by iron_chick
Yumm. That sounds really good. Where do you get that seasoning??
Beth
Dear Beth, it is just in with the regular seasonings in our local grocery stores. However, I bet if you win a certain surprise box I can arrange for you to be surprised with some. It is SO good...I use it a lot when stir frying...especially tempeh and tofu.
BTW, the tofu pasta recipe does really well with tempeh or white beans substituted for the tofu. (Chick peas would work too!!!)
TTFN,
Ardee-ann
sagemoon-cottage Sep-16-05 06:30 PM
I almost fell out of my chair laughing...
[quote=CowPrincess*]
Sagemoon-cottage, I would LOVE to hear more about your experience with sage, and why you are now called "sagemoon"
[quote]
I never even CONSIDERED the irony in the fact that I am less than fond of the taste of sage and the "sagemoon" moniker. :rolleyes: (I can't even claim to be a natural blonde because I was actually a redhead when I was born, although I did morph into a blonde in a few months, but I digress!)
One of my great aunt's made Thanksgiving dinner...now down in these parts cornbread dressing (not stuffing) with a smidge of sage is expected with the turkey and SOME of us will eat the cornbread dressing rather than the turkey.
I don't know WHAT happened but my aunt must have put a WHOLE BOTTLE of sage in the dressing and the gravy. Now, in my family if something is on your plate you EAT IT no matter what! Well, Miss Piggy here had a heaping pile of dressing with gravy on her plate. I have to tell you that was some of the NASTIEST tasting stuff I had ever and I mean EVER put in my mouth (at that point in my life anyway). I looked at my mother imploring her to let me feed it to the dog or throw it in the trash. The look I got back was..."You put it on your plate, you can eat it." Somehow I gagged it down but for years if I could smell the sage...it did NOT come near my lips...no siree Bob, it did not! Gives me the "jim-jams" (thanks Deb) just thinking about it!!!! SHUDDER!!!
Anyway, before I could start eating sage again...I started using sage in my healing work. Burning sage is powerful medicine...so to make a very long 30 plus year journey epic short, the name of my home evolved into "SageMoon Cottage." Then my business name reflected the name of my home.
So, I am fond of sage, especially in bundles when it is burning and clearing the air...I even like to wear sage oil...but I can only handle a little bit of sage in my food. Clear as mud, huh!!!
I really enjoyed you pointing out the irony...it had never once entered my consciousness...sometimes I guess I still miss the forest for the trees. That's ok...I am on my jouney...not the destination.
Namaste,
Ardee-ann :wave:
maison rustique Sep-16-05 07:05 PM
Hugs, but also :roflmao:
Do you sell sage bundles? Uh-oh! She's gonna know that I haven't checked all of her auctions.
CowPrincess* Sep-16-05 07:31 PM
Thanks for the explanation, SageMoon! (I was afraid I might have to change MY name to GIN Princess :) as penance for past indiscretions!)
sagemoon-cottage Sep-16-05 09:10 PM
If that was the case...
Quote:
Originally Posted by CowPrincess*
Thanks for the explanation, SageMoon! (I was afraid I might have to change MY name to GIN Princess :) as penance for past indiscretions!)
I'd be TequilaMoon Cottage!!! :rolleyes: Oh, the very thought sends chills down my spine! Jose Cuervo is NOT a friend of mine!!! :eek:
Cheers,
Ardee-ann
sagemoon-cottage Sep-16-05 09:18 PM
Dear Cat Whisperer...
Quote:
Originally Posted by maison rustique
Hugs, but also :roflmao:
Do you sell sage bundles? Uh-oh! She's gonna know that I haven't checked all of her auctions.
I have sold sage bundles in the past...it can be hard to get sometimes (I can't afford to get $100 or more worth at a time). I actually prefer to use whole loose white sage leaves at this point in my life (maybe because sage bundles can be so darned pricey). As for checking out my auctions, shoot...sometimes I surprise myself at what I have listed...I find things and go..."Hmmm, I must have really wanted to sell that...I have it listed twice" and "Hmmm, no wonder this __________ hasn't sold...I only THOUGHT I had it listed." So, I can't say much about whether or not someone else has checked out my auctions, LOL!!!
Cheers,
That Cat Grannie
Flutterbees Sep-16-05 10:29 PM
MR.....I was gonna ask the same thing, except I did check here & eBay & didn't see any.....
(I also didn't read to the 2nd page of this thread either.....brain fried from listing Boyd's bears on ebay......)
Ms. Chocolate Sep-16-05 11:08 PM
Quote:
I am even more fond of sponge candy and am counting the days to cooler weather!!! (See I can sneak chocolate into most any discussion!!!)
I can sneak chocolate into most discussions, but probably not one about sage and rosemary! In this case I have to bow to the master, or I guess in this case that would be mistress???
Seems to me the OCM Trick or Treat promotion would be an excellent time to start listing TREATS. :D Is it cool enough to ship to your neck of the woods?
Ms. C.
sagemoon-cottage Sep-17-05 02:23 PM
Let me clarify one thing...
Quote:
Originally Posted by Ms. Chocolate
I can sneak chocolate into most discussions, but probably not one about sage and rosemary! In this case I have to bow to the master, or I guess in this case that would be mistress???
Seems to me the OCM Trick or Treat promotion would be an excellent time to start listing TREATS. :D Is it cool enough to ship to your neck of the woods?
Ms. C.
I wasn't sneaking just ANY chocolate into the discussion...I was sneaking in your milk chocolate seafoam...you my dear are the mistress of the finest candy around. (Totally UNBIASED opinion here!!!)
As for the weather here...well today it would have been cool enough but the reality is the September is VERY tricky and October can almost be as bad. I'll just have to watch for you to list some goodies and check the "weekly forecast" to "take a chance." Today it is in the 70s tomorrow could be the 90s...gotta love Arkansas.
Dreaming Seafoam Dreams,
Ardee-ann
iron_chick Sep-17-05 02:45 PM
So how cool does it have to be down here before I can get your chocolate??
Ms. Chocolate Sep-18-05 12:34 AM
Quote:
So how cool does it have to be down here before I can get your chocolate??
LOL Beth! Anyone can get the chocolate as soon as I start shipping again, which I hope will be in the next week or two. Whether it's still enjoyable or all mushed together will depend on local temperatures and perhaps how long the chocolate sits in a hot mailbox. A couple of my customers have ordered against their better judgment and received half-pound chocolate blobs. :(
I think it would be safe to ship chocolate to the mid-70s or below, as long as it doesn't sit out in the sun or an unshaded mailbox. (Shipping to an air-conditioned office would be ideal.)
Ms. C.
maison rustique Sep-18-05 03:27 PM
Here's another one that is slightly different than the usual puttanesca, because the sauce is uncooked--super simple!!
LINGUINE WITH PUTTANESCA SAUCE
1 lb beefsteak tomatoes, finely chopped
1/2 cup Kalamata olives, pitted and chopped
2 tablespoons drained bottled capers, chopped
1/3 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 tablespoons red-wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 lb dried linguine
Stir together all ingredients except linguine in a large bowl.
Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.
Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.
Makes 4 main-course servings.
iron_chick Sep-18-05 03:39 PM
Quote:
Originally Posted by Ms. Chocolate
LOL Beth! Anyone can get the chocolate as soon as I start shipping again, which I hope will be in the next week or two. Whether it's still enjoyable or all mushed together will depend on local temperatures and perhaps how long the chocolate sits in a hot mailbox. A couple of my customers have ordered against their better judgment and received half-pound chocolate blobs.
I think it would be safe to ship chocolate to the mid-70s or below, as long as it doesn't sit out in the sun or an unshaded mailbox. (Shipping to an air-conditioned office would be ideal.)
Ms. C.
Wow. I have a while to go down here before the high is consistently mid 70s. Probably November.
The high lately here has been mid to high 90s. It's . . . uh . . . 94 right now.
Beth
iron_chick Sep-18-05 03:41 PM
Our lowest forecasted high for the next ten days is 92. :-(
Flutterbees Sep-18-05 07:36 PM
And WHAT's wrong with a 1/2 lb chocolate blob?
(If any one asks, you can just say, well, no, i only ate 1 piece of chocolate......... )
Another vote for cooler weather & chocolate ordering.......probably Nov. for me also :(
Ms. Chocolate Sep-18-05 11:43 PM
92...? 94...? :eek: Forget chocolates in the carrier's bag...I can't imagine anything surviving the trip from the supermarket to the car in that kind of heat!
Quote:
If any one asks, you can just say, well, no, i only ate 1 piece of chocolate.........
:roflmao: ! *scurries to find a rag to wipe the monitor off with*
Ms. C.
iron_chick Sep-19-05 05:06 AM
Heh . . . we're just sorta pleased that it's finally cooling off a bit at night.
It was a brutally hot summer down here this year. At least our LOWs are finally in the mid 70s and lower.
Beth
iron_chick Sep-19-05 06:06 AM
Omg!
http://www.otwa.com/ocm/index.php?page=out&id=8331
You know . . . my birthday is in November. It should finally be cool enough to ship down here in November. And words just can't describe the way I feel about dark chocolate. :) Seems I already have picked out one of my birthday treats for myself!
Beth
moonrise Sep-19-05 05:38 PM
I'm a little late, but both DH and my grandparents love this pasta recipe that I "invented": :D
3-4 baked boneless skinless chicken breasts (I wrap each one in foil, and bake them in their own little packets - they come out SO juicy!)
1 pound cooked fettuccine (sp?) noodles
1 family size can of Cream of Chicken soup
Cut the chicken into bite-size pieces. Save the juice. Drain the noodles and put them in a LARGE bowl. Add the chicken and juice. Add the can of soup. Mix well.
Fast, easy, and GOOD! And it'll feed a crowd, inexpensively.
sadie999 Sep-20-05 08:14 AM
I doubt this passes the Spectacular test, but it's pretty danged good and it surely passes the Easy test.
What may be the Easiest Mac & Cheese in the Whole Wide World
Cook and drain pasta.
Pour a jar of Tostitos brand Salsa Con Queso over and stir until pasta is uniformly covered.
Eat. :D
You can of course make this more complex by adding veggies or chicken or whatever.
Peace.
FLvamp Sep-22-05 08:32 AM
I once made a shrimp and simple cream sauce pasta ... but when it came to the fresh parsley ... I was out.
I had some loverly cilantro left from making fresh salsa the night before, so I chopped it and tossed it in just before serving the pasta.
Wow, what a hit! The slight lemony hint in cilantro was a perfect compliment and cilantro was so bright green and pretty. :pretty:
sagemoon-cottage Sep-22-05 11:30 PM
Mmmm!!!
Moonrise, Vampy and Sadie, these all sound great...vampy I am so partial to cilantro even if I do perpetually misspell it!
Sadie, I don't know if you have DollarTrees in your area but they have a "cheese food" that is in their snack aisle...it is actually good stuff, made in Wisconsin and has very few multi-sylabble additive things. These work well for super simple "macky cheese" too. They have a Pepper Jack and a Sharp Chedder. I do about half and half...WOWZER!!! (If I am feeling really frisky I add a jar of Ro-tel...ok it's not traditional "macky cheese" but it is yumsters!!!)
Moonrise, I don't think you can ever go wrong with "Cream of" soups in recipes. I don't care if they aren't "the thing" right now...they still make true comfort food!!!
I can get even more passionate about pasta than I do chocolate and as it has been noted I have a "thang" for Ms. Chocolate's Chocolate!!!
Ardee-ann
CowPrincess* Oct-06-05 02:02 PM
Update: The weekend my friend came to visit, we were SOOOOOOOOOO busy with the petsitting business we barely saw him. Actually had HIM out looking after pets, too! So the "easy but spectacular pasta" turned out to be only "easy" --- frozen lasagna from the grocery store :(
However, DH and I will be trying all the suggestions here. May take a while, though. We seem to be back on a steady diet of "whatever can be microwaved out of the freezer". Sigh.... should not complain that business is good, huh?
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