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14 years ago
delicious pasta salad discovered yesterday:
short pasta (such as squid ink riccioli), boil it as you normally would
spring/summer potatos (don't peel them), boil 'em, cut to bite size
The amount of potatos and pasta should add up to the amount of starchy foods you'd generally have in your meal.
A couple of tomatos, cut to bite size
Spring onion, chopped
mix the above in a bowl with a couple of spoonfulls of a pesto you like (we used pepper fruit & walnut)
Chop and fry the following on a pan:
pepper fruit (bell pepper)
lots of mushrooms
bacon
garlic
courgette
(olives) we forgot this but it would totally fit.
if you add a bit of oil to start, it should form a sauce. Don't over-cook it, leave the veggies a bit crisp. Don't bother salting it, the bacon (and later feta) is often enough.
Mix that in with the bowl, and crumble some feta in there and turn it all around (though be careful to not crush the potatos if they're a bit over-done).
Serve lukewarm on a bed of lettuce, such as mixed baby leaves.
short pasta (such as squid ink riccioli), boil it as you normally would
spring/summer potatos (don't peel them), boil 'em, cut to bite size
The amount of potatos and pasta should add up to the amount of starchy foods you'd generally have in your meal.
A couple of tomatos, cut to bite size
Spring onion, chopped
mix the above in a bowl with a couple of spoonfulls of a pesto you like (we used pepper fruit & walnut)
Chop and fry the following on a pan:
pepper fruit (bell pepper)
lots of mushrooms
bacon
garlic
courgette
(olives) we forgot this but it would totally fit.
if you add a bit of oil to start, it should form a sauce. Don't over-cook it, leave the veggies a bit crisp. Don't bother salting it, the bacon (and later feta) is often enough.
Mix that in with the bowl, and crumble some feta in there and turn it all around (though be careful to not crush the potatos if they're a bit over-done).
Serve lukewarm on a bed of lettuce, such as mixed baby leaves.
PB&Js only go so far and are totally devoid of several vital vitamins and minerals. The minimal protein you get from the peanut butter is no good substitute for meat or other protein supplements. I hope you eat other things. O_O
As for PBJ, I don't only eat PBJ. I didn't even start eating PBJ until last week, but I liked it and would totally consider making it a cornerstone of my diet. :P
(as I assume it's nutritious)
Sure, water can take a while to boil, but if you prepare a lot of food in advance like I do, I tend to reuse some ingredients in other food. I'll cook about 3 lbs. of pasta and make all sorts of pasta dishes over the week. I'll cook up a whole chicken and slip it into 3-5 meals during the week. The only thing I don't do that with are veggies and fruits because they never taste better after being cooled and reheated. You may spend a few hours in the kitchen on one day, but then the rest of the week, it's maybe 30 minutes at most for anything. I find it to be one of the best time savers for me.
Try arugula or a mixed greens, maybe spinach if you like it (I can't get enough!!!). We serve our pasta over greens as often as possible. And not just pasta salads! We serve lasagna or spaghetti over greens as we always try and find away to stick that folic acid and iron. The recipe sounds delicious; I can't wait to try it out! :D
I am not a fan of arugula because it is so bitter, but in a mixed lettuce batch a little of it doesn't hurt. Baby spinach leaves are awesome though... in fact these baby leaf mixes are all sorts of non-lettuces, like beet root leaf and whatnot.
In Danish, lettuce and salad is the same word and it just..buckles my mind to make "salad without salad" buut you can probably put the lettuce NEXT to the warmer food to avoid it cooking... I just served on top to be all posh.
Food by me just needs to have 10+ ingredients and be from every food group to be interesting. I DON'T KNOW WHY BUT IT'S TASTY.
Well, we generally serve it on top of the greens to mix into the food when the food is nearly gone and it cooks it a little. When the food is warm or cold, it's nice to have to nibble on as well. And presentation is a huge thing for the husband and I. If I weren't a stay-at-home mom, I'd be running my own eatery. I love cooking new things that people wouldn't consider trying!
And yes, if I had my way, every meal would have lots of fresh veggies and such. I like meals consisting of a few different sides to the main portion of the meal. On of my recent favorites is wild caught Alaskan salmon with my special herb and cheese potatoes, creamed spinach, and yeast rolls. OH MY GOODNESS!
Well food is just darned boring without greens, be they in a salad or included in the dish.
Oh man my tongue wants that, and I'm not even hungry!!! So when are you opening that restaurent?
ps: taking a break off the other site?
And yes, very boring without some vegetable matter. I like most veggies, excluding a few like beets.
I might be opening it in a few years, to be honest. If I can get some resources together and some schooling, I'll be ready to do it. I already have a good idea of what I'd want to serve there, which would mostly be food you'd normally not get a chance to eat. Like boar sausages, duck salad (minced duck breast with a seasoned mayonnaise) sandwiches, bison burgers with strange cheeses, and ostrich meatballs with kamut spaghetti. Just normal foods (I'm assuming normal American foods) with a slightly exotic twist to them so people will feel comfortable enough to try them as it should be pretty close to what they're used to.
And in short answer, yes and no. Keeping things quiet. ;)
I hope you enjoy some culinary inspiration then. I just like to cook with lots of stuff and make it up as I go.
I swear, if it weren't for pasta, I would blow away in the wind. <3
I agree... I really can't stand food that's all pasta/potatos/rice and meat ONLY, it is indeed heavy. And very traditional and boring :<