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What is your Go To dish?
#1
What is the dish you can whip up lickety split when you know you are pressed for time? Is it a hot dish or are you more of a sandwich fixer?
"Some people have a way with words. Others...oh...not have way." - Steve Martin
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#2
Egg sammiches or toasted ham sammies. Salmon or trout for a reasonably fast hot meal. Even faster is fettuccine with store-bought sauce.
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#3
Talk about casting pearls before swine; I cannot believe I'm taking this public.  Tongue


Quote:PASTA & LENTILS

4 cups water (low-sodium chicken broth or vegetable broth works nice, too)
3/4 cup lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 15oz can diced tomatoes (ALL OF IT!)
2 teaspoons salt
1/4 teaspoon hot red pepper flakes
1/2 pound vermicelli or capellini, or small tubular pasta, or pasta mista *
2 rounded tablespoons finely cut or snipped parsley

Optional: Extra-virgin olive oil and hot red pepper flakes or hot pepper oil for garnish (or as much fresh parmesan/romano as you can stand!)

1. In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes.

2. Add the garlic, the olive oil, the tomatoes, the salt, and the pepper. Reduce the heat, cover, and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender.

3. If using capellini, break it into 2- to 4-inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.

4. When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving.

5. Serve hot, passing hot pepper oil or the best-quality extra-virgin olive oil for drizzling on top.


* My absolute favorite pasta for this is at Dillon’s, and it’s called Acini Di Pepe.  Tiny, tiny pieces of pasta, the bag looks like this.  Use ½ the bag, do not pre-cook it -- just dump it in!

The above has been slightly-modified from this. I decided I didn't like the hassle of draining diced tomatoes -- so I just dump the whole can in, and reduce the water by 1 cup.  Works just fine, and it's easier. Also, the Acini Di Pepe pasta was something I saw at Dillons, decided to try it.
[-] The following 1 user Likes Agnostick's post:
  • rockchalker52
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#4
Hey, that looks good, agnostick.  I'ma be try that this week. How much swine should I use?
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#5
Sounds good - essentially a version of pasta e fagioli, no?
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#6
tv dinners or tuna sammiches

I'm strong on being on time... that's my only excuse.   Confused
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

If I don't answer when you talk to me or about me, that's likely because I have you on ignore.  Try to PM me. It won't let you PM me if I have you on ignore. There are other people, not members, who peruse this site. I want THEM to know why I don't reply to everyone who talks to or about me.
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