Subj : Re: pasta sauces To : Ruth Haffly From : Dave Drum Date : Sat Aug 06 2022 04:42:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> My MIL, in later years, started adding a carrot to absorb some of RH> the acid from the tomatoes. I still make mine without the carrot, RH> haven't really noticed a difference. DD> The carrot adds sweetness which masks the acid bite. RH> I've not really noticed a difference with or without the carrot. Then why use it? Tradition? RH> We don't mind the acid right now, maybe in years to come it will RH> bite us but not a bother now. DD> My point was more to the sugars contained in the carrots than to the DD> acidity of the 'maters. RH> So if it is removed before serving the sauce, what's the point? Who removes it? Your mother? I'm confused. If I put carrot in something, for whatever reason, it goes to the table in the finished product. RH> 1 tsp each, dried oregano, basil, parsley and garlic powder JW> I also add minced onion and celery fried in olive oil and thyme to JW> mine. RH> I've not used thyme but sometimes do a fresh sauce with all fresh RH> tomatoes, mushroom, onion, garlic, herbs if I have them, if not, use RH> the dried ones. Celery goes in other things, not pasta sauce as a RH> general rule. DD> Celery adds very little flavour but does add bulk/thickening to DD> sauces. That's why I add celery to my chilli mix liquids. RH> I usually add tomato paste if it needs thickening, or cook it down RH> more. If my "gravy" is too thin even with all the vegetable matter in it then I use arrowroot - which stands up to the sauce better than cornstarch. And reheats well - which cornstarch often does not do. DD> Fun Fact(oid): Celery contains 95% water, insignificant protein and DD> fat, and simply 1.4 g starches (which are all naturally occurring DD> sugars) DD> per 100 g of raw celery. And it takes more calories to chew, digest DD> and eliminate than it provides. Making it the perfect diet vegetable. DD> Bv)= RH> So they say but how many dieters munch on a lot of celery? UInless it's part of some fad diet with a TV "spoksemodel" hustling it probably not very many. But it IS non-guilty neck filler when one is feeling peckish. RH> I don't buy it as often as I did when the girls were home. Back RH> then it was a staple to add to school lunches, as well as carrots. RH> Also used a lot in my stir frys, something else I don't do as RH> often now that we're using a smooth top stove. DD> I have a very nice "Good Cook" 11" stir-fry pan that works well on DD> flat/smooth top electric stoves. RH> We have a flat bottom wok; it works sorta well but not as good as if we RH> had a gas stove. I also have an electric wok (West Bend) that's stored in the garage as it sees very little use. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lo-Carb Beef & Broccoli Stir Fry Categories: Beef, Vegetables, Sauces Yield: 2 Servings 3/4 lb Flank steak; in 1/4" strips 4 c Small broccoli florets; abt - 7 oz 1/2 c Beef stock 1 tb Corn starch 1 tb Oil 3 (to 4) Japone chilies * MMMMM---------------------------SAUCE-------------------------------- 1/3 c Soy sauce 3 tb (to 5) erythritol sweetener * Added by UDD. Keep the chilies whole like for Kung Pao Chicken. They heat things up nicely Toss the sliced beef in a large bowl with corn starch until well-coated. Set aside. Heat oil in a pan over medium heat for a few minutes or until hot. Add sliced beef and chilies and cook until it browns, less than 5 minutes, stirring frequently. Transfer to a plate and set aside. Add broccoli florets to the pan and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally. While waiting for the broccoli to cook, combine all sauce ingredients in a sauce pan. Stir the ingredients together over medium-low heat until it starts to simmer, about 5 minutes. Keep the sauce warm over low heat as you wait for the broccoli to cook. Return beef to the pan and pour the sauce on top. Stir until everything is coated with the sauce. Bring to a simmer and cook for another few minutes. Season with salt & pepper, if needed. Serve immediately, optionally pairing with cooked cauliflower rice. Drizzle sauce on top. NUTRITION NOTES: This recipe yields 11.5 g net carbs per serving. Nutrition numbers do not include rice, and assume erythritol is used as the sweetener, which cannot be digested by the body. UDD NOTE: I am not doing Atkins or Keto so I serve this over plain fried rice. If you don't go overboard with the rice it's still a fairly lo-carb meal. RECIPE FROM: https://www.savorytooth.com Uncle Dirty Dave's Kitchen MMMMM .... "He is no lawyer who cannot take both sides of an issue." - Jasper Gullo sq --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .