Subj : Re: Plan Aheads
To   : Ruth Haffly
From : Dave Drum
Date : Tue Mar 11 2025 06:35:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I regularly stock garlic in cloves/heads, minced (in a jar), granules
 DD> (dehydrated and ground) and powder. NOTE TO SELF: Snag another big
 DD> jug of garlic granules when youmake the rotissiere chicken run to the
 DD> GFS store.

 RH> I just have the heads and granules.

I've not figured out a reliable ratio between the granules and the powder.
So, I stock both. Big Spice Islands containers of the granules and smaller
McCormick's jars (w/shaker top) of the powder

     8<----- WHACK ----->8

 DD> Phil tells me it's just a mental thing with him. But he can't seem to
 DD> beat it. Cous cous, orzo and rosmarina all look like rice but are
 DD> pasta and he can get them past his lips.

 RH> Would he know the difference if he were blindfolded?

Probably. The rosmarina is much bigger than a grain of rice. And the 
texture is different - the pasta is softer if properly cooked al dente.

 DD> One of the things I'm going to use the rotisserie (U$3 per) for:

 DD>       Title: Hank's Avgolemono Soup
 DD>  Categories: Soups, Poultry, Citrus, Rice, Eggs
 DD>       Yield: 7 Servings

 RH> I'm going to toss the rest of a rotisserie chicken into water and
 RH> seasonings, don't know how much will then go into soup. What I don't
 RH> make into soup will be a casserole. The latter included Pepperidge Farm
 RH> herb dressing, cream of mushroom soup and chicken stock. Original
 RH> recipe came from a friend years ago in New Bern, don't know how many
 RH> times I've made it over the years since.

Good recipes get made on repeat.

Here's one of my repeaters ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Caprese
 Categories: Pasta, Poultry, Vegetables, Chicken, Herbs
      Yield: 4 Servings
 
      1 lb Penne pasta (8 c)
      2 c  Shredded chicken
      8 oz Fresh mozzarella pearls
           +=OR=+
      2 c  Shredded mozzarella
      2 c  Cherry tomatoes; halved
      1 ts Salt
  1 1/2 c  Basil pesto
    1/2 c  Chopped fresh basil
 
  Set oven @ 425oF/218oC.
  
  Cook pasta according to package directions. Set aside.
  
  In a large mixing bowl, combine chicken, pasta, cheese,
  tomatoes, pesto and salt. Stir until well combined.
  
  Evenly distribute pasta in a 9"x13" baking dish. Bake
  for 25-30 minutes or until it is heated through and
  cheese is bubbly. If pasta browns too quickly, cover
  with foil.
  
  Top with chopped basil before serving.
  
  UDD NOTES: Rotissiere chicken worked a treat here. And
  that jar of basil pesto I bought last semmer for a
  different project. The recipes as I got it said serves
  8. I've altered that to reflect reality.  Bv)=
  
  RECIPE FROM: https://nourish.schnucks.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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