Text 16082, 68 rader
Skriven 2011-09-28 15:37:46 av Janis Kracht (1:261/38)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: rice 950
================
Hi Michael,

> There used to be a Yoshinoya in Cambridge, Mass. that carried
> the everyday Japanese household Kikkoman, sometimes at a cheaper
> price than the Wisconsin-made stuff, which is all you can get
> now and which I use for want of better.

We have to get to asian shop here one of these days..  When I do that though,
there is always the danger of going crazy filling the cart Lol If I could make
myself walk in there, grab the bottle of imported soy sauce and walk out, I'd
be ok - 'til then, I'll use Kikkoman as well.

>> Thank you for the tip. I'll give it a try sometime.
>> IIRC, it's a combination of cashew milk and almond milk.. maybe also
>> another type, but certainly non-dairy.

> Is it fat-thickened or does it use some "healthy" substitute?
> I'd of course prefer the former.

Tapioca starch, I believe.

http://www.mimiccreme.com/nutrition.html

This page has more info that might be helpful.

==Penne with Winter Squash==

1 12 oz. package GF Penne, or Penne of your choice 1 Winter squash, peeled and
cubed
3 links Italian sweet Sausge, with casing removed 3 cloves garlic, minced
1 1/4 c cups chicken broth
1 onion chopped
2 tbsp. olive oil
1 tbsp. butter
salt, pepper
sprinkling of ground nutmeg
parmesian cheese

Heat the water for the ziti until boiling.  While you wait for the water, heat
the olive oil and butter in a 10" saute pan.  Add the 1 clove garlic, onions
and then add the Squash pieces (squash should be about 1" chunks).  Cook and
stir until the squash is carmelized.  Remove the squash to a paper plate. Add
the sausage and 2 more cloves of garlic. Break the sausage up with a fork. Cook
until the sausage loses it's red color.  Pour in the chicken stock, and scrape
the bottom of the pan.  Return the squash to the pan and cook until the squash
is a bit tender but not over done.  Cook the penne for about 10 minutes in
salted water, or until done, and drain.  Add the pasta to the mixture in the
pan. Taste for salt and pepper.  Sprinkle the top lightly with a bit of nutmeg,
then grate parmesian cheese over all before serving.

note 1: I use a Microplane Grater that I got at Wegmans after using one at my
daughter's house.  It's great!  I like the size of the gratings of cheese you
see with it.
 http://tinyurl.com/6bsgorn

note 2: Sometimes when making a dish like this, I like to use garlic salt
instead of regular salt in the macaroni water.  I use garlic salt measure for
measure, in the water before adding the macaroni. My Grandma Florence is the
one who told me about doing that, years ago when we were at her house for
dinner.

===

Take care,
Janis

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