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<blockquote data-quote="Dannyalcatraz" data-source="post: 6552828" data-attributes="member: 19675"><p>Tonight, I cooked a tasty dish for dinner...</p><p></p><p>I chopped some green onion and put them into a shallow cassarole dish with a BUNCH of whole garlic cloves, a half-stick of unsalted butter, a splash of white wine and some black and red pepper. This was roasted in the oven at 350F.</p><p></p><p>I started a box of cavatappi pasta to cooking.</p><p></p><p>Meanwhile, in a deep, flat sided saucepan, I sautéed a whole yellow onion and a half container of diced white mushrooms in olive oil. I deglazed the pan with the same wine I used with the garlic. To that mix, I added 2 cans of low-sodium diced tomatoes, a can of low-sodium V8, 2 bay leaves, generous portions of parsley & thyme, some red & black pepper, plus a <em>little</em> powdered garlic and salt.</p><p></p><p>When the garlic & onion mix was nicely roasted, I turned up the saucepan's heat to get the mix bubbling. At that point, I added the garlic & onion mix and 24oz of crawfish meat to the pan. Then, into the pot went all of the pasta. </p><p></p><p>Some vigorous turning & folding of the pan's contents got the pasta thoroughly coated in the sauce.</p><p></p><p>It kinda looked like a Creole had screwed up his Hamburger Helper...</p><p></p><p>I served it- 4 heaping spoonfuls per person- with tasty crackers and slices of a nice smoked Gouda. Definitely looking forward to leftovers!</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 6552828, member: 19675"] Tonight, I cooked a tasty dish for dinner... I chopped some green onion and put them into a shallow cassarole dish with a BUNCH of whole garlic cloves, a half-stick of unsalted butter, a splash of white wine and some black and red pepper. This was roasted in the oven at 350F. I started a box of cavatappi pasta to cooking. Meanwhile, in a deep, flat sided saucepan, I sautéed a whole yellow onion and a half container of diced white mushrooms in olive oil. I deglazed the pan with the same wine I used with the garlic. To that mix, I added 2 cans of low-sodium diced tomatoes, a can of low-sodium V8, 2 bay leaves, generous portions of parsley & thyme, some red & black pepper, plus a [I]little[/I] powdered garlic and salt. When the garlic & onion mix was nicely roasted, I turned up the saucepan's heat to get the mix bubbling. At that point, I added the garlic & onion mix and 24oz of crawfish meat to the pan. Then, into the pot went all of the pasta. Some vigorous turning & folding of the pan's contents got the pasta thoroughly coated in the sauce. It kinda looked like a Creole had screwed up his Hamburger Helper... I served it- 4 heaping spoonfuls per person- with tasty crackers and slices of a nice smoked Gouda. Definitely looking forward to leftovers! [/QUOTE]
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