this detailed stuff works right in with my baggy idea, whatever is left over
can be made into soup in a day or so, Lee
"J. Clarke" > wrote in message
in.local...
> In article >, says...
>>
>> "Lou Decruss" > wrote in message
>> ...
>> > On Wed, 4 May 2011 14:02:45 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >>JeanineAlyse wrote:
>> >>> On May 3, 9:58 pm, "Julie Bove" > wrote:
>> >>> snip-snip-snip....
>> >>>> sometimes we just want enough pasta salad for that one meal. So
>> >>>> what's the trick for doing that if you are cooking for just two or
>> >>>> three people?
>> >>> Simple, start with pretending. Put a clear bowl of whatever sort
>> >>> out,
>> >>> chop up whatever veggies (with meat included if used) you want to
>> >>> fill
>> >>> the bowl just half way. Eyeball (or actually measure) the amount of
>> >>> chopped-ups and cook only one-half that amount of dry pasta. Do
>> >>> remember to imagine the bowl as the total amount of salad you will be
>> >>> satisfied to serve/eat within however many meals you may want it
>> >>> for.
>> >>>
>> >>> Example for two people, one meal: 1-1/2 cups loose-packed veggies/
>> >>> meat and 3/4 cup dry pasta will give you a good balance, and the
>> >>> dressing/seasonings are added as appropriate.
>> >>> ...PickyPastaSaladLover
>> >>
>> >>Aha! I guess the trick then would be to measure the veggies first
>> >>instead
>> >>of just tossing them in the bowl. Thanks!
>> >
>> > Use a recipe or make your own. Once you have a benchmark you can
>> > deviate but if you're having trouble you need a starting point. More
>> > is not always better as you need a balance.
>> >
>> > Here's my benchmark recipe. It's also on the rfc signature dishes
>> > page. It took me a long time to get it right and I may sway a little
>> > but not much and never on the dressing. I'm sure there's something in
>> > it you can't or wont eat but at least you'll get the idea.
>> >
>> > sopresetta pasta salad by lou
>> >
>> > dressing:
>> >
>> > 2 1/4 oz. garlic
>> > 1 1/2 cup olive oil
>> > 2/3 cup red wine vinegar
>> > 2 tsp. dry mustard
>> > 1/4 teaspoon ground fennel
>> > 1 t. black pepper
>> > 1 tb. kosher salt
>> > 1/2 t. celery seed
>> > 1 t. fennel seed
>> > 1 t. dry tyme
>> > 1 tb. dried basil
>> >
>> > Salad
>> >
>> > 1 pound cubed mozzarella
>> > 1 pound cubed provolone
>> > 4 oz. romano
>> > 1/2 pound cubed sopresetta
>> > 1 pound cubed genoa salami
>> > 1/2 pound chopped onion
>> > 3/4 lb. chopped green pepper
>> > 4 oz sliced baby carrots
>> > 6 oz black olives drained and sliced
>> > 6 oz. green olives drained and sliced
>> > 1 cup curley parsley. Culled, chopped rough
>> > 2 cups freshly chopped tomatoes
>> >
>> > 32 oz. rotinni
>> >
>> > In mixing bowl, wisk dressing ingredients together. Set aside.
>> >
>> > Prepare remaining ingredients and set aside, reserving tomatoes.
>> >
>> > Cook pasta for about 7 minutes. (slightly undercooked)
>> > Drain well and transfer to a large mixing bowl. Drizzle dressing all
>> > over pasta
>> > Gently toss to coat. Add remaining ingredients, (except tomatoes)
>> > toss to mix.
>> > Do not overwork or pasta will break. Transfer to appropriate size
>> > serving bowl.
>> > Spread the tomatoes evenly over salad. Cover tightly and refrigerate
>> > overnight.
>> >
>> > Service may require additional EVO. Grated parm is also a nice touch.
>>
>> Thanks! Yours has more protein and less veg. I think that's my problem.
>> I
>> like veggies so much that I put too many in.
>
> Next time you make it keep a detailed record of everything that goes
> into it. Then the time after, cut the quantities in half and see what
> happens.
>
> The trouble with this is that you'll end up with half a pepper or a
> third of an onion or whatever that you'll then have to find other uses
> for.
>
>
>
>