Text 4308, 76 rader
Skriven 2010-11-29 00:08:48 av Janis Kracht (1:261/38)
   Kommentar till text 4253 av JIM WELLER (1:123/140)
Ärende: The Temporary Vegetarian
================================
Hi Jim,

> I just realized that I have been meat-free for three days, not
> because I have suddenly had some sort of epiphany and gone to the
> other side

Lol.. well, it's healthy I hear to go without red meat every now and then.. but
darn.... <g>

> but simply because there have been tasty alternatives on
> hand.
> Day 1 was actually vegan. I had picked up a large bag of chickpeas
> and made a batch of hummus for lunch and a pot of Italian garbanzos
> and rice with tomatoes for supper.

Hummus is one of our favorites -   Can't beat it for dip, that's for sure..
that with some Indian naan, and we're in heaven <g>.

Garbanzo's were one of my favorites growing up.. Mom did it with small macaroni
like ditali... lots of garlic, olive oil, and a touch of red pepper flakes.

==Ceci beans and Macaroni==
Ingredients:
5      quarts water for the ditalini
1      large onion, chopped
2 or 3 cloves garlic, chopped
1      teaspoon dried basil
1/2     teaspoon  red pepper flakes
1      pound ditalini
1/4    cup evo olive oil
1      can (about 15 ounces) chickpeas, with liquid.
freshly grated Parmesan or Romano lucatelli cheese
       Salt and Black pepper, to taste
       1 cup coarsely chopped fresh parsley

       In a 3 quart or larger pot, combine the olive oil and garlic.  Saute
       until golden. Add the onion and cook until translucent.

       Cook the ditalini, stirring occasionally, for 8 minutes or until
       the pasta is Al Dente.  Remove 3 cups of the pasta water and reserve.
       Drain the ditalini and reserve.. you may want to cook it with a touch of
       olive oil to prevent sticking after it's done.

       Add the ceci beans and liquid from the can to the olive oil, garlic and
       onions.  Add the reserved water from the pasta, the red pepper flakes,
       parsley, basil and salt and pepper to taste.  Simmer for about 5
       minutes or more.  The idea is to meld the flavors, not to reduce the
       liquid. Add the cooked dialini and cook for a minute or so more..., or
       serve by putting the ditalini in individual bowls and let people take
       as much of the sauce as they like.  Serve with cheese at the table.
===

> Day 2 was just vegetarian as we had leftovers and a Greek salad
> with lots of Feta cheese.

We're still enjoying Turkey this week <g>

> Day 3 was merely meatless as I made Bacalao from some New Brunswick
> salt cod given to me by my Acadian co-worker.

Tonight I made Turkey Tetrazzini, great recipe.. Essentially a white sauce with
mushrooms, parsely, chicken broth and black olives, and cappelini.

> Tomorrow I'll be back to normal as I have ground chuck thawing and
> hamburger buns in the oven. The buns should be interesting: 2 parts
> regular flour, 1 part yellow corn flour with olive oil, dehydrated
> onion and rosemary.

We still have quite a bit of lasagne left so I think that's what I'll do
tomorrow :)

Take care,
Janis

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