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Post by shadowdragon on Jul 19, 2010 23:27:10 GMT
This is a recipe I just made up one day when my brain decided it sounded good.
Pasta Stuff
Half an onion, sliced or chopped your preferance
4 cloves of garlic,chopped fine
a large package of white mushrooms (or however many you want but lots is best)
1 quart of tomatoes,drained. I use home canned tomatoes, not sure how the measurement would correlate with store bought
a good pile of bell peppers sliced. (red,yellow,orange or green, the color and amount are purely up to you)
Put enough olive oil in the pan to saute veggies. Throw all the raw veggies and garlic in and saute until the onions and mushrooms are done. I use a cast iron for this but then I do almost all of my cooking exclusevily in cast iron. Once veggies are done, dump in tomatoes.
Add:
a liberal palmful of dried parsley(a couple a tablespoons maybe?)
a palmful of dried basil
fresh ground sea salt (just grind some in until it looks like enough for your tastes)
fresh ground multi colored pepper(same as salt)
Simmer for 30 minutes or so.
Serve over whole wheat pasta and with garlic bread.
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Post by DAG on Jul 20, 2010 6:53:43 GMT
That sounds interesting Audra, must try that sometime.
I like your casual way of measuring, Arney and I are very much of the same mind!
Just out of interest, it is confusing when you mention canned food, as over here this can only mean tins of food from the supermarket, and I know now that you actually mean bottled yourself.
In the case of tomatoes, when we have an excess of them Arney freezes them (after lightly cooking) which seems to work well and is perhaps more convenient.
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Post by kedigato on Jul 20, 2010 7:27:14 GMT
Sounds good, Audra, and is also how I cook a lot of meals - eye-measurements and throw in whatever comes to hand. ;D
Great way to use up left-over bits. I did something similar yesterday as I had so many zucchini, aubergine, Bell peppers, etc, I just bought a bit of mince / ground beef and a packet of Knorr Mediterranean mix (whenever did I buy such the last time??), added more rosemary and thyme and it was really good. I forgot the garlic though.
Oh, added a good dollop of Creme Fraiché.
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Post by shadowdragon on Jul 21, 2010 18:50:45 GMT
It is rather confusing Dag. Despite the fact the tomatoes are in sealed in jars, its called canning. Doesn't make a lot of sense.
A lot of my recipes are meassured in dollops,palmfulls,pinches,taps,shakes,sprinkles,squirts and until it looks right.
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Post by kedigato on Jul 21, 2010 19:45:34 GMT
Ah, we obviously went to the same school of cookery, Audra, where we were taught how to measure ingredients. ;D ;D ;D
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Post by nazimundo on Jul 21, 2010 21:29:02 GMT
Ann cooks the same way if you ask her how much of anything do I put in she always has to come and put it in as she can't tell me . She taught Johnnie to cook the same way,He can't even open a tin of soup without adding bits to it.
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Post by DAG on Jul 22, 2010 9:41:15 GMT
Arney don't measure anything unless it is absolutely necessary and gets into a panic when using those funny things called grams on the scales! ;D Then when you are not looking, adds a bit more!
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Post by shadowdragon on Jul 23, 2010 4:13:12 GMT
LOL, its nice to yet again realize that I am surrounded by like minded people on this board. My best recipes have measurements that don't conform to standard.
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