Hi Alex, Wow, what a drag your diet is!
Here's my favorite of all time pasta sauce. If it's too chunky, you
could just puree it with an immersion blender, and all of the butter
mellows any acidity the tomatoes may have started with!
Quintessential Tomato Sauce
Use fresh tomatoes, but you can make this in the winter using a
28-ounce can of Italian whole tomatoes. The sauce is so good the
children will eat it without the pasta. Adapted from "Essentials of
Classic Italian Cooking," by Marcella Hazan.
2 pounds fresh tomatoes, cored and roughly chopped
1 onion, cut in half
3 tablespoons butter
1 teaspoon salt, or to taste
Put tomatoes in a saucepan and add butter, onion and salt and cook
uncovered at a very slow, but steady simmer for 45 minutes. Stir from
time to time, mashing any large pieces of tomato in the pan with the
back of a wooden spoon. Remove onion before serving. If you desire a
super-smooth, seed-free sauce, remove and discard onion and process
the cooked sauce through a food mill.
Serve over your favorite pasta.
How about soup? Here's a wonderful leek and potato soup from Emeril
(It's also delicious chilled!)
tato Soup
>From Emeril
1 large or 2 small leeks, about 1 pound
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1/2 to 3/4 cup creme fraiche or heavy cream
2 tablespoons snipped chives
Trim the green portions of the leek and, using 2 of the
largest and longest leaves, make a bouquet garni by folding
the 2 leaves around the bay leaves, peppercorns and
thyme. Tie
into a package-shaped bundle with kitchen twine and
set aside.
(Alternately, tie 2 leek leaves, bay leaves, peppercorns and
thyme together in a piece of cheesecloth.)
Using a sharp knife, halve the white part of the leek
lengthwise and rinse well under cold running water to rid the
leek of any sand. Slice thinly crosswise and set aside.
In a large soup pot over medium heat, melt the butter and add
the bacon. Cook for 5 to 6 minutes, stirring occasionally,
until the bacon is very soft and has rendered most
of its fat.
Add the chopped leeks and cook until wilted, about 5 minutes.
Add the wine and bring to a boil. Add the reserved bouquet
garni, chicken stock, potatoes, salt and white pepper, and
bring to a boil. Reduce the heat to a simmer and cook for 30
minutes, or until the potatoes are falling apart and the soup
is very flavorful.
Remove the bouquet garni and, working in batches, puree the
soup in a food processor or blender. (Alternately, if you own
an immersion blender, puree the soup directly in the pot.)
Stir in the creme fraiche and adjust the seasoning, if
necessary. Serve immediately, with some of the snipped chives
sprinkled over the top of each bowl of soup.
Bon Appetit!
Penny
On 7/3/14, Alex Hall via Cookinginthedark <[email protected]> wrote:
> Hello all,
> It's a long story, but suffice it to say that I'm stuck on a rather
> restricted diet for the next week, and I've already been on it for five
> days. Basically, I can only have soft things (cooked pasta, mashed potatoes,
> oatmeal, rice pudding, custards, that kind of thing) and nothing with high
> acid content (so no tomatoes, chile, and so on). Onions are also out, except
> in small amounts, as is anything hard (nuts, seeds, whole grains, most any
> meat, fresh fruits or vegetables, etc).
>
> I'm growing tired of macaroni and cheese and mashed potatoes, and I'd love
> any suggestions anyone has. I'm mostly looking for any pasta sauces you
> might know of that fit the requirements (no chunks of anything, little to no
> acid, onions, or hot flavors). If you have ideas for other dishes, though,
> I'd appreciate those as well. Thanks in advance!
> --
> Have a great day,
> Alex Hall
> [email protected]
>
> _______________________________________________
> Cookinginthedark mailing list
> [email protected]
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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