Subj : Nat Vegan Food Month - 5
To   : Ben Collver
From : Dave Drum
Date : Sun Feb 16 2025 12:22:00

-=> Ben Collver wrote to Dave Drum <=-

BC>   Re: Nat Vegan Food Month - 5
BC>   By: Dave Drum to Ben Collver on Sat Feb 15 2025 11:42:00

DD> Texas chauvinists will declaim proudly "There ain't no beans in Texas
DD> chilli!" Often whilst spooning more pintoes into their serving of red.

BC> My sister introduced me to putting lentils in spaghetti, which i doubt
BC> is a traditional Italian way to serve spaghetti, but i've taken a
BC> liking to it.  Adds some vegetable fiber and protein to the mix.

I seldom do meatless pasta. And, to my certain knowledge, never lentils.
Still, something the keep in mind. If I'm doing no-meatd w/my pasta it's
more likely to be a pesto. The recipe belowcalls for "cut" pasta  wgich
is 'shapes'. I usually do penne (angle cut small tubes) or rotino (cork
screws).

DD> "Traditional Red Chili is defined by the International Chili Society as
DD> any kind of meat or combination of meats, cooked with red chili peppers,
DD> various spices and other ingredients, with the exception of BEANS and
DD> PASTA which are strictly forbidden. No garnish is allowed."

BC> Makes me wonder what they are afraid of.  Are BEANS and PASTA all that
BC> good, that it will throw a chili competition off kilter?

I don't think they're afraid of an ything.  Just that was the 'original'
competition red chilli. There is also a "Home Style" with beans and/or
other dreck included. And chile verde made with green chilies - but NO
BEENZ as well as a Salsa category whichis nactually Pico de Gallo"

DD> Reference the beans scene from Blazing Saddles.  Bv)=

BC> I remember watching that movie as a kid, and indeed your recipe title
BC> brought it to mind.

BC> p.s. I just re-read the echo rules and realized that I have been
BC> posting UTF-8 encoded recipes, which is expressedly forbidden!  I will
BC> correct that lapse in judgment.

I tend to ;translate those as I see them. When I'm pounding in recipies
my fingertips automagically change out encoded or "high ascii" stuff for
what the normal eye expects. The only Encoded chatacter I use is the <ALT>
168 degree sign. Which looks like this 'º' (small circle w/bar under it).
Until it hist yoiur OLR.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Broccoli-Walnut Pesto Pasta
Categories: Pasta, Vegetables, Nuts, Herbs, Citrus
     Yield: 5 servings

          Salt
     4 c  Broccoli florets
     1 lb Cut pasta
     1    Garlic clove; smashed
     2 c  (packed) fresh mint leaves
          Black pepper
   1/2 c  Extra-virgin olive oil; more
          - for serving
     1    Lemon; zested, juiced
          Parmigiano-Reggiano; for
          - serving
   1/2 c  Walnuts; chopped

 Bring a large saucepan of water to a boil over high
 heat. Add 1/4 cup salt, then add the broccoli. Cook,
 stirring occasionally, until bright green and just
 tender, about 5 minutes. Use a spider or slotted spoon
 to transfer to a food processor; keep the water boiling.

 Drop the pasta into the boiling water and cook according
 to the package’s directions for al dente. Reserve 1/2
 cup pasta cooking water.

 Meanwhile, add the garlic to the broccoli and pulse,
 scraping the bowl occasionally, until smooth. Add the
 mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse
 until smooth, then add the oil with the machine running.

 Drain the pasta well and transfer to a large bowl. Stir
 in the pesto. Add 2 tablespoons lemon juice and 1/2
 teaspoon each salt and pepper and toss until the pasta
 is evenly coated. If the mixture seems thick, fold in
 the reserved pasta water, 1 tablespoon at a time. The
 mixture will thicken as it cools, so you want it to be
 saucy. Season to taste with salt and pepper.

 Divide among serving dishes and top with lemon zest,
 then grate cheese over. Sprinkle with the walnuts, grind
 more black pepper on top, then drizzle with olive oil.

 Serve hot, warm or room temperature.

 TIP: The pasta with the pesto will keep in the
 refrigerator for up to 3 days. Garnish with the lemon
 zest, cheese, walnuts, pepper and oil right before
 serving. Note that the pesto will oxidize after a day
 and darken into a khaki green. If packing for lunch, put
 the pasta in an airtight container and scatter the
 garnishes on top. If you want to keep the walnuts extra
 crunchy, you can keep them separate and sprinkling them
 on right before eating.

 by Genevieve Ko

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... In Milwaukee "fancy" means "AYCE Friday fish fry with free slaw."
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