nancylebov: (green leaves)
It's occurred to me that practically everything I cook is basically a stir fry. There's just plain stir fry, soup (stir fry simmered in broth), spaghetti sauce (stir fry simmered in tomato sauce), and stir fry mixed into scrambled eggs.

The recent pesto is an exception.

Anyway, while stir fry has a lot of room for variation and I actually like chopping things, it does begin to seem repetitious.

So, what are you guys cooking, especially if it isn't stir fry?
nancylebov: blue moon (Default)
Jon Singer recommended stirfrying some green frying peppers (what are they called?--they're longer and a lighter brighter green than standard green peppers) with anchovies and eating the result with spaghetti.

Well, I couldn't stand the simplicity and I wanted more protein, so I added some chicken filets and an heirloom tomato and asiago cheese. (It was one pound of peppers and 4 ounces of anchovies.)

The result is quite nice. I was worried that it would be too fishy and salty, but the whole wheat spaghetti toned it down.

And it's good to be introduced to those peppers--they've got a much milder taste than standard green or red peppers, but the same texture. If you want something crunchy but mild flavored without going quite as far as water chestnuts, those peppers will do it.
nancylebov: blue moon (Default)
Jon Singer recommended stirfrying some green frying peppers (what are they called?--they're longer and a lighter brighter green than standard green peppers) with anchovies and eating the result with spaghetti.

Well, I couldn't stand the simplicity and I wanted more protein, so I added some chicken filets and an heirloom tomato and asiago cheese. (It was one pound of peppers and 4 ounces of anchovies.)

The result is quite nice. I was worried that it would be too fishy and salty, but the whole wheat spaghetti toned it down.

And it's good to be introduced to those peppers--they've got a much milder taste than standard green or red peppers, but the same texture. If you want something crunchy but mild flavored without going quite as far as water chestnuts, those peppers will do it.
nancylebov: blue moon (Default)
Tried using St. Andre cheese (a soft and somewhat blue-flavored cheese) with spaghetti and boar sausage. (The sausage came from D'Angelo Brothers in the Italian Market of Philadelphia.) This was a big win--not only did it taste good, but the cheese coated the strands of sphagetti very pleasantly. Further experiments with other soft cheeses weren't as good--maybe St. Andre is the only one.

The other experiment was stir-frying tuna with whole unpeeled lime slices. The result was somewhat bitter and I won't be doing that again. One of my friends *likes* bitter, and he'll probably try it out for himself.

One of the lime slices escaped under the pan, and got lightly toasted by the gas flame. This was actually nice--the cooking seemed to sweeten the lime a bit, and the crispy peel was nice to handle, though I didn't try eating it.
nancylebov: blue moon (Default)
Tried using St. Andre cheese (a soft and somewhat blue-flavored cheese) with spaghetti and boar sausage. (The sausage came from D'Angelo Brothers in the Italian Market of Philadelphia.) This was a big win--not only did it taste good, but the cheese coated the strands of sphagetti very pleasantly. Further experiments with other soft cheeses weren't as good--maybe St. Andre is the only one.

The other experiment was stir-frying tuna with whole unpeeled lime slices. The result was somewhat bitter and I won't be doing that again. One of my friends *likes* bitter, and he'll probably try it out for himself.

One of the lime slices escaped under the pan, and got lightly toasted by the gas flame. This was actually nice--the cooking seemed to sweeten the lime a bit, and the crispy peel was nice to handle, though I didn't try eating it.

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