Food Floof! My Famous....what?
3 years ago
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Floof-ish! New food discoveries!
Comments (33)If anyone likes hard seltzer now and then, I found one I really like that is very refreshing in summer. It’s called Truly, and is similar to White Claw, but I like it better. The citrus flavors are my favorite....a mix of grapefruit, lemon, lime and orange. Only 100 calories, 1 g sugar and 2 carbs. I don’t usually even drink carbonated beverages, but this seems very light for a refreshing change after working in the yard in the hot summer....See MoreFood floof! A pasta poll!
Comments (89)Sorry for the long hiatus in getting back to this post. After some initial research, I may have been mistaken calling the one kind of pasta I find most versatile "rotini" because apparently that's not Italian, and the correct nomenclature is "fusilli." Anyway, what I am talking about is the loose spiral pasta, not the tighter version. That would not be very good for a noodle pudding. FOAS, that post on cascatelli was very interesting. I have not seen it around, but I could special order some I suppose. A dish I like but rarely make is "skillet lasagna" which you can make many ways. I like to make it with pasta in the shape of small wavy lasagna strips. I used to think that was called "tagliatelli" but now I see that tagliatelli does not have the wavy sides, and that it is called maybe "mafalda." I eat past a LOT and enjoy pairing shapes with sauces and themes. So here's my noodle pudding recipe, which I know as "lokshen kugel" although when my grandmother made that, she just mixed a little cinnamon sugar with some of her little home made egg noodles and cottage cheese. One could use fusilli or other pasta but it wouldn't be quite the same. I usually use med. egg noodles. Not the most wide or the thinnest, I go for middle of the road. I like the pudding with raisins but Dad doesn't so I usually add a small can of crushed pineapple if I want to snazz it up. It seems overly creamy but it sets up over time. In fact, you often have to add more milk to reheat the leftovers. Creamy Noodle Pudding 8 ounces medium egg noodles 3 eggs, well beaten 1/3 cup sugar, heaping if you like sweeter pudding 1/2 lb. cottage cheese salt to taste 3 oz cream cheese (can use neufchatel) i pint sour cream 1 tsp. vanilla 1 cup milk Combine all ingredients except noodles in a large bowl. Parboil the noodles and add to the mixture. Butter a baking dish and put the mixture in (I think I use an 11.x 13 pyrex one) Bake at 350 for i hour. I top with a dusting of cinnamon sugar. Let sit at least 10 min. before serving. Serves 8-10....See MoreFood floof! Love required....
Comments (37)Quite often, actually....altho it does work both ways, LOL. I'd eat pork 5 days out of 7 if I could, whereas he can take it or leave unless it's bacon or chile verde! He loves seafood whereas I can take it or leave it, and usually I leave it. There's only a couple of fish I still eat, which is weird because until I was over 40 I loved fish and shellfish. Fortunately we both love lamb, goat, beef/bison, venison, liver, chicken, duck, and most offal. The one dish I make for family parties is a special sushi I created years ago. Nobody else wants to make it, although my niece knows how. Nothing is really hard but it takes multiple steps over several days. Since the 'younger generation' is still working full-time jobs and I'm retired, I have the time to make it. It's ironic that I don't care for sushi OR sashimi - when I was growing up they were strictly picnic foods, like hot dogs and macaroni salad. I had never considered them anything special, and when the sushi craze started, I was amazed that people PAID MONEY to eat a rice ball pressed in somebody's hand. I kid my spouse all the time, because he never had sushi or sashimi growing up in Hong Kong, or even when he came to the US. It wasn't until we got married he tried them, and immediately fell in love with both! My MIL half-jokingly blamed me for his changing tastes - she loved sushi rolls, but only with the cooked shrimp and avocado slices. Raw fish made her shudder!...See MoreFestive Food Floof! The perfect plate!
Comments (27)My plate of favorites would include white and dark meat turkey, rustic (made with unpeeled potatoes that are not mashed until they no longer resemble potatoes) mashed potatoes with a bit of whole milk and butter, kasha (buckwheat) stuffing, fresh green beans with mushrooms, turnip puff, cooked carrots with a hint of maple syrup and browned butter, turkey gravy for the stuffing and potatoes, and a raw fruit salad with a touch of lime juice and honey. I’m not much of a dessert eater, but I like a creamy lemon pie with a crushed animal cracker crust, usually called North Carolina lemon pie, I think. I may have to make one tomorrow. I first had the kasha stuffing when I went home with a college friend for T-day and have made it since then. Wonderfully flavored with everything you’d put in a bread dressing, it is a delicious alternative to a festive feast. Buckwheat is gluten free for those that are interested, by the way....See More- 3 years ago
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