Post Punk Kitchen Forum

You can use more pasta (and I have before), but it soaks up a lot of the sauce. You can use more pasta, it just might not be quite as saucy.

Also, as IJDI said, some of the whole wheat, brown rice or specialty pastas come in 10 or 12 ounce bags.

Hope that helps! Julie

thanks guys, that was some quick service! <3

I usually use about half a 500g bag for this (so that's.. half a pound I use?) and it works great.

The breaded cutlets are so ridiculously good. I've made them twice now and I think they're my husband's new favorite food. This book is so solid. I've yet to make something from it that wasn't awesome.

I'm on my second bowl of mac and cheese......so so delicious. I only used a scant tsp of smoked paprika, ww pastry flour, and the optional Daiya. I cannot stop eating it.

Also the sweet cornbread is amazing. I used ww pastry flour in that too, with great success.

The quinoa burgers are good...I'm just wondering if they'd be better if I'd eaten them right away instead of cooking/freezing them first.

Woah, veggies and dumplings. So amazing. I love this book!

the garlic dill bread is in the oven right now....it smells sooooo good!

I used the smokey curls to make a banh mi type sandwich. I added pickled daikon/carrots, romaine and cilantro. It was pretty damn good.

I might have just made a batch of the chocolate chip cookies for dinner. They're so good! I was slightly skeptical because the ingredient ratios are so different than my usual cookie recipe, but it somehow works.

The berry skillet pie is fan-freakin'-tastic. I didn't thicken the berries enough, so it turned into berry soup, but it was still awesome. I had everything on hand, but used a combo of raspberries, blueberries and the remainder of a bag mixed berries. Next time, I want to add some nuts and maybe a little extra EB to the crumb mix. Such simple ingredients, and so forking phenomenal.

That's good to hear! I recently bought a cast iron skillet mainly so I could make those skillet pies. Ha.

Mmmm... I have to try a skillet pie!

Smoky Soy Curls are also great in a reuben with avocado. Man, I love those things!

I made the Jambalaya last night, but I had to use Cajun spice instead of Creole because that's what I had and it was still awesome. I reconstituted the juice drained from the tomatoes as part of the vegetable broth and I don't think it hurt it at all, it came out really yummy and flavorful. I'm heating some leftovers right now as I type this for lunch!

The 2 pepper gravy is the best gravy I've ever made, hands down. I wanted to drink it.
It reminds me a lot of Swedish egg gravy, which we made every Christmas when I was growing up and which I really miss. I think omitting the nooch, replacing the soy sauce with a little extra salt, and adding a pinch of sugar would replicate it almost exactly. I'm very excited to try it over some plain white, untoasted bread, childhood style.

made the black-eyed peas for the second time....darn those are good!

I made Not Your Mama's Pot Roast tonight and it was really good.

I couldn't remember from testing if I liked the old-fashioned tomato soup a lot or just a bit, so I made it just now to go with grilled Cheezly sandwiches. Oh yum! I can't believe how farmers' market fresh it tastes even though it uses tinned tomatoes. It's all about the garlic and the basil, of course, and I added a jalapeno. I can't wait for supper!

Finally got round to making a recipe from this book which I got for Xmas.

My big fat Greek Scramble. Yummy.

I did the smoky curls with the slaw and bbq sauce and piled it on rice and it was amazing. You can pile that combo on anything and it will be amazing.
I also want to do the skillet pie soon.

just pulled out a batch of chocolate chip cookies. I added a couple tablespoons of instant espresso powder, one teaspoon of almond extract along with the vanilla, and used dark chocolate almond milk for the regular non-dairy milk called for. Also dark chocolate chips.
Amazing!

I know I'm late to the party, but O.M.G. the smoky soy curls. I've had the cookbook for a few months and I've also has soy curls sitting in my fridge for several months, but I just never got around to making them. Finally made them for supper two days ago. Amazing. I had them again for lunch the next day, and was going to have them for supper too, but I told myself no, go make something else. So I did, but the whole time I was eating, I was thinking "I could have had smoky curls. Smoky curls are better."

I made the smoky soy curls for the first time last night with maple syrup, 'cuz we're out of agave. Yum! Through them in a big salad, and it kicked big booty.

xo
kittee

The Quick & Hearty Chilli & the Ooey Gooey Brownies were both fantastic. I'm liking this book!