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Nic-pesto is made with basil, garlic, parsley, parm cheese, pine nuts (pignoli's)-chopped in a blender and then you add olive oil. It's delicious on pasta, hot or cold, chicken, fish.
I didnt end up doing the clam linguini the other night.....it is on for tonight! I saw on my large can of chopped clams they had a recipe which is pretty much what we already discussed....but they used a little corn starch as the thickening agent (about half the amount as you would do with flour) I think I will do that.....as I really didnt like the flour I used last ..... but I probably used too much. I picked some fresh italian parsley this morning! Its wilting in the car as I write this I forgot! Better go revive it.
Well last night ended up being my hubbies famous shrimp---fish two nights in a row--both were great!! So tonight we're having the pork chops. I'm just quick frying them on each side as taught by the best, LaseyEx! The last time I did my pork chops that way my hubbie loved them. Before that I tended to cook them to death!! Always tasted like leather...ugh!! I'll have applesauce, asparagus and baked sweet potatoes.
Nic...personally I love my pine nuts left whole. I use them in salads as well as many other dishes--very good with veggies too. I even eat handfulls from the bag.
Thanks for the share...I love pine nuts so this recipe is interesting to me. I think I will give it a try when I pick up some pine nuts next shopping trip! Thanks.
Pine nuts are so yummy, especially in salad. I make a great baby spinach salad with either pine nuts or walnuts, sliced strawberries, raisins and Good Season's Italian dressing made with Balsamic Vinegar - killer salad! You can even toss in a little shredded cheese too.
I was thinking about the gravy/sauce thing - is it that gravy is made from a meat base and sauce is more veggie or dairy based? Hmmmmmm
haven't posted since thurs...had a case of the BUG...tonite is Jambalya by special request of my DS.
Hope you are feeling better. Jambalya sounds delicious!!
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