Deleted
Posts: 0
Nov 24, 2024 1:20:27 GMT -4
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Post by Deleted on May 23, 2011 14:50:32 GMT -4
I also find that thoroughly fluffing the whole pot-full with a fork at the end helps.
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Post by petitesuite on May 25, 2011 15:38:45 GMT -4
What would you all serve as a side to ricotta spinach pie? I'm completely blanking on ideas. Pie contains spinach, ricotta (shocking, I know), garlic, onion, nutmeg, prosciutto and is kind of quiche-y in consistency.
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Post by chonies on May 25, 2011 15:45:31 GMT -4
Crusty bread. Maybe grilled or marinated vegetables--maybe a medley of zucchini, yellow squash and tomatoes. A light tossed salad with a vinaigrette. Fresh seasonal fruit. Berries!
What meal is this?
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Post by kateln on May 25, 2011 17:30:10 GMT -4
Crusty bread. Maybe grilled or marinated vegetables--maybe a medley of zucchini, yellow squash and tomatoes. A light tossed salad with a vinaigrette. Fresh seasonal fruit. Berries! What meal is this? And can I have some? |
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Post by petitesuite on May 25, 2011 19:47:58 GMT -4
I was just making it for dinner; the recipe is here. The prosciutto was my own addition, but it would've been a little bland without it. My mother decided she wanted a tomato-mozzarella salad, so that was what we had--but next time it will definitely be one of chonies' suggestions. kateln, there's plenty left. Just get on a plane.  |
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Post by batmom on Jun 1, 2011 11:22:39 GMT -4
I made a bean salad last night with an avacado dressing and served it with grilled salmon on top. It was really good. So good that Batboy ate all the leftovers while the rest of us were out. Grrrrr.
I kinda winged it on the dressing - two avocados blended with lime juice, a bit of cilantro, a bit of mayonaise and a bit of balsamic. The salad was just black beans, kidney beans, chopped red pepper, half a red onion, cucumber, and some crumbled feta (in hind sight, some corn would have been really nice.)
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Post by LAX on Jun 1, 2011 20:05:08 GMT -4
I've never made an avocado based dressing before. Do the other ingredients protect the green color, or does it oxidize and turn brown after it sits?
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Post by batmom on Jun 2, 2011 11:25:50 GMT -4
It oxidized a bit, but not too much. Plus there was a lot of colour in the rest of the salad so it wasn't too noticible. It was really nice and creamy.
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Post by americanchai on Jun 11, 2011 11:59:19 GMT -4
I'm making a peanut sauce for Thai chicken skewers and didn't have any coconut milk so instead I used yogurt with some coconut extract - cook it with peanut butter, a squeeze of lime, coriander, curry powder and red pepper flakes. It was thick so I added more yogurt at the end and damn...it is goooood. I think I should make a huge batch just to have around and put on everything.
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Post by Brookie on Jun 11, 2011 12:40:20 GMT -4
I'm making a peanut sauce for Thai chicken skewers and didn't have any coconut milk so instead I used yogurt with some coconut extract - cook it with peanut butter, a squeeze of lime, coriander, curry powder and red pepper flakes. It was thick so I added more yogurt at the end and damn...it is goooood. I think I should make a huge batch just to have around and put on everything. This sounds fabulous! Can you fax some over???  |
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