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From: Sandy Laurie (max3-2.colint.com)
Subject: You can cook most of Lorna's recipes without any of those accessories.
Date: November 11, 2004 at 5:39 am PST

In Reply to: It's time! posted by Annette on November 11, 2004 at 4:44 am:

I love so many of her recipes! But the one that's always the biggest hit in my house and the one my son requests when he's here is her pasta e fagioli.

Here's the modifications we made to the recipe that took it from excellent to can't-live-without-it:

1. We use 15 bean mix, which most supermarkets carry. We speedsoak the beans according to Lorna's instructions before making the soup.

2. We add a teaspoon or so of oregano.

3. We cook the pasta separately instead of in the soup. That way, you can rinse it and each person gets the pasta-to-soup ratio they prefer. I like mine with a lot more ww macaroni than my husband likes in his.

4. We keep it under pressure for a minute or two longer than the time required for the largest bean. This way, the chickpeas come out smooth and creamy.

5. We sometimes toss in whatever veggies are left over from something else. Spinach is good in this. Broccoli is good, too, but you might want to cook it separately and add it after pressure cooking because it gets mushy in the time it takes to cook the beans.



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