what brand of whole wheat spaghetti do you buy sc?
i like bionaturae, and dw has found a few really good ones recently. you can hardly tell it's whole wheat. i'll have to take note of the brands.
we eat pasta about every other day in our house, so i'm trying to switch to whole grains.
tonight, i wanted to use up some pork chops and chicken breasts in the fridge, and the spinach from the garden, so i wilted a large bag in evoo in my wok down to about 3 cups, and used it to make a coupla stuffings for breasts and chops.
one stunk, but the other was a huge hit.
the stinker was wilted spinach, fresh sage, american cheese, and toasted walnuts, stuffed into 2 boneless/skinless chicken brests. the sage was overpowering, the cheese disappeared, and the walnuts didn't seem to fit. i scraped out the breasts, and fed the remainder to the outdoor cats.
the winner, which i stuffed into 2 boneless/skinless chicken breasts and 2 thick cut pork rib chops, consisted of about 2 cups of chopped wilted spinach, 5 wedges of laughing cow light swiss cheese, and about 2 inches of chorizo - diced, and s&p. i blended it with a fork until the cheese was well incorporated into the spinach and chorizo, then stuffed it into the slits in the meat. they were quickly seared in light olive oil and 2 large cloves of sliced garlic, then put into a 350 degree oven for about 15 minutes, drizzling the garlic and oil that remained in the pan over top. they were really delicious, especially the pork chops. the pork fat with the stuffing was incredible.
dw asked me to make it into a pasta dish for tomorrow, so i'm gonna make the spinach mix again, then toss it with freshly cooked, still hot angel hair, a spoonfull or 2 of the pasta water, halved grape tomatoes from the garden, and a drizzle of evoo, s&p. maybe a little fresh chopped basil over top.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.