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
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