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I made a veggie carbonara that I really liked. But I want to make fresh pasta, there is such a huge difference.
^^^^ I love beef stroganoff, and fresh home made marinara.... Now I'm hungry.
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It's made with egg, I forget if you are veggie or vegan? But I can send you the recipe.
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Many specialty pastas do not come in whole grain varieties. When I cook my own, I go whole grain elbow macaroni, plus ground meat and veggies that I can eat with a spoon! Otherwise, I do more specialty stuff like stuffed pasta, or "flavored" (like made with spinach)
Quote:
Originally Posted by CAjerseychick
we went out to eat, 2 adjoining restaurants - I had chicken and rice, he had a big bowl of ramen in pork broth!
When I go out of town, I consider going to a Japanese joint that serves ramen noodles with 8 different or so veggies in broth, and add chicken for $2 ($12 total)!
It's my version of the traditional Yiddish Kasha Varniskes - only with presumably fewer free radicals.
Now that we're eating meat (we reared the kids as vegetarians, but now we're getting old and gassy, and are having to eat meat...), I cook the Bowties and Raw Buckwheat Groats (as opposed to the traditional toasted buckwheat of Kasha) in chicken stock, adding carrots or tomatoes five minutes from the end of cooking, and stirring-in aromatics just before turning off the heat (Leeks, Heart of Celery, Pepper Blend, Cilantro, Ginger, and Sage, maybe - and Garlic Greens, if any are handy). If there's a lot of liquid, I just scoop out portions with a strainer, and plate the mixture in little mounds. Or, if there's not much liquid, I add Matzo Meal as a thickener, and plate using a spoon.
I make a raw savory sauce (salsa, basically) every day, and we generally put some on top, along with some olive oil. Obviously, shredded chicken is a nice addition. But Buckwheat has so much protein, it's really not necessary. Shredded Purple Cabbage is a favorite addition, for us.
My favorite summertime Vegan version is to cook the Buckwheat Groats and Varnishkes (bowties) in tomatoes (which liquefy pretty quickly), adding aromatics later, of course, and olive oil after the dish is plated (we try to avoid heated oils).
Not a big pasta eater, but had some tonight for dinner before I knew it was world pasta day lol. I made macaroni, cooled drained and rinsed it, then added green peas, chickpeas, celery, onion, and mayo along with ground black pepper for macaroni salad. This is one of my favorite pasta dishes with my partner. Spaghetti comes in a close second.
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