Viewing post #774925 by Roses_R_Red
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You are viewing a single post made by Roses_R_Red in the thread called What's Brewing on Your Stove? ~ #6 ~ October 2011.
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| Oh yes, Stormy, I still do the pastina thing and have re introduced it to all my grand kids. I made farina with butter and salt for my daughter after her back surgery (they went in thru her throat which became VERY sore). She sucked it up slowly but surely because she was so hungry by the time she came home from the hospital. I'm not fond of curried meats but I love scallions and uncooked rice sauteed in butter til transparent, then cooked in chicken broth with a good dose of curry powder and then some frozen peas added at the end. Makes a good tasting pilaf of sorts. Tonight I sauteed some cut up chicken breasts and artichoke hearts in canola oil (dash of sesame oil also). I didn't really have a plan for it so I just kept adding stuff. Few hot pepper seeds, ginger, garlic, five spice seasoning, dash of rice vinegar and soy sauce. Put it over the "rice pilaf" mentioned above and got rave reviews from my not so discerning food critic.... DH. |
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