I made Heather's Lemon Asparagus Pasta tonight.........
#145118 - 01/31/05 10:56 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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from the most recent Newsletter.
What a lovely dish with the nicest pale green color. 
This is a keeper and one I will make often.
Try it if you haven't already.
Kandee
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Thanks for sharing that Kandee, it sounds yummy and a recommendation is always great!
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S.
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I've been wanting to make that too! It is on my list along with the mango banana breakfast rice pudding.
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-Sheri
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I was making it once a week for a while there! You end up with so much left over too, that it lasts almost the entire week. And for some reason, this always gets rid of my C. 
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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I didn't have enuf pasta, only about 2/3 of a lb. and I didn't add the extra water at the end, but it came out fine. Sure would like this in a soup form not adding pasta. Any ideas?
I'll probably be eating it for a week if hubby doesn't like it...seems like he only does southern fried or beef.......ug..
You mean this recipe has been around a while and I didn't know about it? 
Kandee
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Sheri
#145255 - 02/01/05 10:43 AM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Quote:
I've been wanting to make that too! It is on my list along with the mango banana breakfast rice pudding.
I have a lot of them I want to try too, but the pudding is not one of them...I don't care for mangos or bananas...maybe I'll just sub with all papayas or peaches or something like that....I DO love rice pudding though..
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Do you have her books?? The recipe is in IBS: The First Year. So if you don't have that book, than you really didn't miss anything.
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Quote:
Quote:
I've been wanting to make that too! It is on my list along with the mango banana breakfast rice pudding.
I have a lot of them I want to try too, but the pudding is not one of them...I don't care for mangos or bananas...maybe I'll just sub with all papayas or peaches or something like that....I DO love rice pudding though..
Peaches would be REALLY yummy in the pudding! It's basically rice pudding, with an added zing of mangos when you bite into one. I didn't really notice the mangos playing a huge part in the flavor until you got one in a spoonful.
Was VERY yummy though! I'm going to try making it again this weekend, I think.
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- Jennifer
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Yep...
#145333 - 02/01/05 02:39 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Quote:
Do you have her books?? The recipe is in IBS: The First Year. So if you don't have that book, than you really didn't miss anything.
I have both books, have had them for way over 2 years, but must have missed that one. I got so hung up on making the quick breads, namely the oat-maple that I forgot to look for other entrées there...thanks Rachel, for the reminder.....I'll go back and see what else I've missed.
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Sinead!!
#145335 - 02/01/05 02:44 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Quote:
Thanks for sharing that Kandee, it sounds yummy and a recommendation is always great!
You're welcome Sinead. BTW, I tried to email you before your trip....but it came back If you took the I-15 freeway out of LA to Vegas I could have met you there along the way at one of the towns about half way...I'm close to that freeway. Kandee
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Kandee
#145405 - 02/01/05 05:42 PM
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cailin
Reged: 08/12/04
Posts: 3563
Loc: Dublin, Ireland
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Oh, i hate missing people like that. We didn't take the I15 though we went to Vegas via Death Valley and Beatty Nevada and then went across the Hoover Dam and headed to the Grand Canyon. We spent the night in a motel in Williams and then came back the same way to Vegas.
I so loved Vegas- we stayed at the MGM and I got to see Tom Jones live!
Sorry I missed the opportunity to meet you  Maybe next time??
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S.
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I'm sorry you missed this one before though! 
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Re: Kandee
#145512 - 02/01/05 09:49 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Quote:
Oh, i hate missing people like that. We didn't take the I15 though we went to Vegas via Death Valley and Beatty Nevada and then went across the Hoover Dam and headed to the Grand Canyon. We spent the night in a motel in Williams and then came back the same way to Vegas.
I so loved Vegas- we stayed at the MGM and I got to see Tom Jones live!
Sorry I missed the opportunity to meet you Maybe next time?? Oh I'm so sorry too..Who wouldn't love Vegas? It's got everything! I hope, at some point in time, we get to meet you and all the rest of the gang you had dinner with in NY.......Rob, that was in Vegas with us is from NY and he was in Vegas (or somewhere like that) on business when you all were living it up, otherwise he would have joined you too! BTW, A big congratulations on your engagement!!!
Something tells me this has nothing at all to do with recipes..LOL
Kandee
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I halved all of the ingredients EXCEPT the lemon zest and it came out so bitter we couldn't eat it. Most dispiriting after all that cooking!
Smelt and tasted yummy up until I added the zest tho. Maybe next time.
I keep on getting put off...ages ago I made a EFI recipe that had the wrong amount of fish sauce in it and that was GROSS. Haven't tried it since. 
Edited by Linz (02/05/05 03:05 AM)
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I'm sorry
#146967 - 02/05/05 10:18 AM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Quote:
I halved all of the ingredients EXCEPT the lemon zest and it came out so bitter we couldn't eat it. Most dispiriting after all that cooking!
Linz, may I ask WHY you didn't half the amount of zest too? If you got any of the white part of the lemon (the pith) in with the zest that too will cause it to taste bitter.
Smelt and tasted yummy up until I added the zest tho. Maybe next time. Oh don't give up on it, really. It's great. One thing I've learned, the hard way, about spices and zests, is to go easy at first. You can always add more at the end after you've tasted it. I don't think I added the full amount of zest in this recipe since my lemon wasn't quite firm enough to get the entire amount of zest called for.
I keep on getting put off...ages ago I made a EFI recipe that had the wrong amount of fish sauce in it and that was GROSS. Haven't tried it since.
Fish sauce is another tricky item. Better to use less to start.
The other evening I made a Jambalaya using a traditional recipe but making it IBS safe. The recipe called for 3 TABLESPOONS of Cajun spice. I only added 1/2 TEASPOON and it turned out plenty spicey for our tastes. I hate to think about what it would have been like if I'd used the full amount called for. Kandee
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Oh bummer!
#146982 - 02/05/05 12:34 PM
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RachelT
Reged: 07/01/04
Posts: 2350
Loc: Minnesota
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I hope you give it a try again... it really is tasty! Also Linz... I use bottled lemon juice instead of lemon zest. I've done both, but prefer the juice instead. Just an idea!
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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I was just being dippy. And I think there was lots of pith in there too...I didn't know that was what made it bitter!
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Quote:
I was just being dippy. And I think there was lots of pith in there too...I didn't know that was what made it bitter!
Yep, it does. When I make Limoncello I have to peel the zest (yellow part) off in thin strips, being careful not to have any of the white. My rule is that if I can't see thru it, I don't use it.
I like Rachel's idea to use the juice if you don't have fresh lemons. I suppose, in a pinch, you could use the bottled peel from the spice section.
Speaking of lemons, if citrus is not a trigger for someone (it is for me) wouldn't a lemon meringue pie be IBS safe if you make the crust low fat?
Kandee
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doesn't the lemon curd stuff have egg yolk in it?
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*Emma*
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I never thought about lemon meringue pie! Yum. I just checked, and a lot of recipe call for egg yolks. But I found one that doesn't! I think I'd skip the phyllo dough and just make a LF pie crust, but otherwise it looks yummy. Check this out:
Lemon Meringue pie
CRUST:
4 sheets phyllo dough
LEMON FILLING:
1 1/2 cups water
6 Tbsp cornstarch
1/2 cup honey
1/2 cup lemon juice
1 cup egg-white or fat free substitute (it works well)
2 Tbsp grated lemon rind
MERINGUE:
6 egg whites
pinch of cream of tartar
2 Tbsp honey
CRUST: Drape one sheet of dough across 9 or 10 inch pie plate. Press into
plate; fold overhanging edges toward center, crumpling to fit. Coat the top
with a misting of non-stick spray, repeat with rest of dough. Bake at 375
for 5-7 minutes, or until golden. Let cool on rack.
FILLING
In 2 qt saucepan, whisk together water and cornstarch until starch is dissolved.
Whisk in honey and lemon juice. Place over medium heat and cook, stirring
constantly, until mixture comes to a boil and runs clear. Remove from heat
and slowly whisk in egg substitute. Return to heat, and cook, stirring, until
thickened. Add lemon rind. Set aside to cool to room temp.
MERINGUE
Place egg whites in a large bowl; beat until foamy. Add cream of tartar; continue beating until soft peaks form. Drizzle in honey and beat until stiff but not dry.
Spread meringue over pie so that it covers the filling and touches crust on all sides. Make small swirls on merigue with back of spoon. Broil about 6 inches from heat until lightly browned; don't let it burn. Serve at room temperature.
From February 1993 Prevention Magazine
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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I don't have a copy of the most recent newletter. How do I get a copy of this recipe? It sounds like a lot of people liked it.
thanks
Meryl
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