Quote:
Originally Posted by Lizzie G  i love to cook with olive oil, cream, cheese |
Mmmm... good olive oil, with a slightly bitter/peppery taste...
Last night I was hungry and exhausted (driving in torrential rains with hydroplaning is tiresome), and didn't want to mess with CHO/insulin before bed. I took a bit of already-cooked ground buffalo, poured on olive oil, microwaved it... and was surprised at just how tasty that simple snack was.
Quote:
Originally Posted by Lizzie G (not all in the same dish!) |
Imposter! Weakling!
You don't
truly enjoy cooking with those three until you
have used them in the same dish!
Your homework assignment is to make fettuccine:
Saute garlic in excess olive oil. Watch carefully, as it'll go from raw to funky smelling to perfect to burned in a blink.
Add "almost enough" hot water, then begin cooking whole-grain pasta. (For
"fettuccine con grasso", I like whole wheat with spinach or artichoke.) When moisture begins getting sparse, add cream and a bit of cream cheese. Use more water, and perhaps a bit of sweet cooking sherry, to prevent things from getting too thick. Season with garlic powder, thyme, oregano, ground white pepper, perhaps some powdered ginger... or your own favorite spice mix for a slightly-sweet, high-fat dish.
Before serving, stir in whatever else suits your fancy. Chicken, prawns/shrimp, feta, asiago, olives, artichoke hearts... all tasty! Sprinkle a little parmesan on top if even more fat is desired.
