Posted by illybang on 2005-03-23 08:45:06
Post Subject:
similar to the other tuna/pasta recipe...
it's easy, but oh so yummy
ingredients:
medium shell pasta
mayonnaise
frozen peas
tuna fish (preferably albacore)
salt
leave the bag of frozen peas on the counter to begin thawing
boil and drain the pasta (al dente)
place it in the freezer to cool for a bit
while the pasta is chilling, prepare the mixture
combine the tuna with a few tablespoons of mayo
add half a bag of frozen peas (or as many as you like or dislike)
add the pasta, and mix it all together
you may need to add more mayo, so that it covers all of the pasta
add salt to taste and voila
pasta salad
Posted by quornflour on 2006-11-19 11:15:32
Post Subject:
I love squash and pumpkin, you can sub out the squash in this for a sugar pumpkin:
quarter 2 acorn squash
in the bottom of a kettle put 3/4 cup of veg. broth, 1 tablespoon raw sugar, 1 teaspoon sea-salt and 1 cup of water... add steam tray on top - place acorn squash, steam until soft
remove squash
add 2 tablespoons of dark brown sugar to the remaining liquid and 1 teaspoon of butter, reduce to 1/2 cup
remove squash from skin, put into a food processor or blender, with 5 cloves of garlic, 1 tablespoon of butter, 1/4 cup of unstrained apple cider and 1/4 cup of milk - make smooth
add to reduced liquid and stir; while stirring bring to a rapid boil, then turn off heat, stir until bubbling stops
serve warm
I have also made a pumpkin ravioli with a similar recipe but less watered down (you can reduce it). I used a basic flour and egg pasta recipe. Serve it with sage butter.
Posted by quornflour on 2006-11-18 20:20:47
Post Subject:
I love squash and pumpkin, you can sub out the squash in this for a sugar pumpkin:
quarter 2 acorn squash
in the bottom of a kettle put 3/4 cup of veg. broth, 1 tablespoon raw sugar, 1 teaspoon sea-salt and 1 cup of water... add steam tray on top - place acorn squash, steam until soft
remove squash
add 2 tablespoons of dark brown sugar to the remaining liquid and 1 teaspoon of butter, reduce to 1/2 cup
remove squash from skin, put into a food processor or blender, with 5 cloves of garlic, 1 tablespoon of butter, 1/4 cup of unstrained apple cider and 1/4 cup of milk - make smooth
add to reduced liquid and stir; while stirring bring to a rapid boil, then turn off heat, stir until bubbling stops
serve warm
I have also made a pumpkin ravioli with a similar recipe but less watered down (you can reduce it). I used a basic flour and egg pasta recipe. Serve it with sage butter.
