As taken from Wikipedia, The standard mixture typically contains savory,
fennel, basil, and thyme flowers and other herbs. The proportions vary by
manufacturer. Thyme usually dominates the taste produced by the herb
mixture. Lavender is only added in American mixes but is not used in French
traditional mixes.[2]
Herbes de Provence are used to flavour grilled foods such as fish and meat,
as well as vegetable stews. The mixture can be added to foods before or
during cooking or mixed with cooking oil prior to cooking so as to infuse
the flavour into the cooked food. They are rarely added after cooking is
complete.
Cheryl
--------------------------------------------------
From: "Shannon Hannah" <[email protected]>
Sent: Saturday, January 22, 2011 9:19 AM
To: "Cooking In The Dark" <[email protected]>
Subject: [CnD] Skillet Tuna and Noodles
I don't know what herbes de Provence is but the recipe sure sounds good.
I always put frozen peas in my tuna casserold too.
Shannon
Skillet Tuna and Noodles
This is a great comfort food. A little different than the cheesy type tuna
and noodles I expect but very acceptable. It is very easy to make. It does
not call for peas but I added some.
2 cups dried rotini pasta (5 1/2 ounces)
2 tablespoons butter
1/2 cup soft bread crumbs
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1/3 cup chopped celery
1 teaspoon herbes de Provence
1/2 teaspoon salt
1 1/4 cups half & half or light cream
1 can (12 ounces) chunk white tuna (water Pack), drained
2 tablespoons dry white wine (optional)
Cook pasta according to package directions; drain.
Meanwhile, in a large skillet melt 1 tablespoon of the butter over medium
heat; stir in bread crumbs to coat. Cook over medium heat 3 minutes or
until lightly browned, stirring occasionally. Remove from skillet and set
aside.
In the same skillet heat olive oil and remaining butter. Add onion, sweet
pepper, celery, dried herbs, and salt. Cook over medium heat for 4 to
5 minutes or until vegetables are tender, stirring occasionally. Add
half-and-half; heat just until bubbly. Reduce heat and simmer, uncovered,
about 5 minutes or until slightly thickened, stirring occasionally. Add
cooked pasta, tuna, and wine Heat through. Just before serving, sprinkle
toasted bread crumbs over the top.
Recipe Source: Better Homes and Gardens Annual Recipes 2009
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