Wow—it does look amazing!
I’m intrigued by this recipe, thinking of trying it, but not sure what to serve it with (I’m assuming it is meant as a veg side). We’re making boneless short rib over polenta for xmas eve dinner, maybe it could go with that?
I think it would be yummy with your meal
I made the Ina Garten brownie pudding recipe on Christmas. I’d been seeing it pop up on instagram and I had all the ingredients. I cut the recipe in half since we were just two. Used vanilla extract and didn’t have the liquor so left that out. It was good and gooey but very sweet.
Dd made that for us for Christmas Eve. While it was sweet we had with ice cream which actually helped cut it. She made it with chambord but it was very subtle.
I am here to report something that has made me sad, because I can’t think of another group that would understand in quite the same way… I don’t know if this is a menopause thing, or a getting over COVID thing, but all of a sudden, I hate garlic. Everything with garlic makes me want to hurl. I’m half Italian, I grew up with an Italian immigrant grandmother in my house cooking all my dinners when I was little. I was practically weaned on garlic.
Now, just trying to eat the ham and bean soup i made makes me want to hurl - too garlicky. Same thing with the pasta bake I made the other night for the boys - too garlicky.
I am seriously so unhappy about this. I’m really hoping it’s the COVID (just getting over it) and not the menopause (just getting almost into it) because at least the COVID ends…
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I’d serve it with porcupine meatballs (rice and beef meatballs). I’d do the meatballs in the same sauce as the cabbage rather than a true red sauce.
Meatless over mashed potatoes.
On a bed of the yogurt sauce and topped with an egg.
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I bet it’s covid. I personally have not heard of menopause changing taste buds - but I could certainly be wrong!
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I no longer can tolerate the taste or smell of raw garlic. I find it almost rancid. I now exclude it from any recipe where it’s raw. Even for cooking I dislike chopping and have switched to garlic from a refrigerated tube or frozen cubes. I don’t know if it’s menopause or something else.
If the garlic aversion coincided with COVID I bet that’s it. Menopause didn’t change anything for me as far as food likes/dislikes. Pregnancy did a number on that, but not menopause. Menopause did make me brain foggy and emotional and the hot flashes are still going strong 10 years later, but no food cravings or aversions.
I made this yesterday (halved the recipe) and really enjoyed it. I left out the Parmesan cheese. Has a creamy consistency from the puréed vegetables and tiny pasta.
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This looks delicious. I saved it. I don’t have pastatina but maybe I could use orzo or another small pasta.
I had to go to a second grocery store to get it
I’m sure orzo would work too.
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Pastina has gotten weirdly hard to find over the last few years. Orzo is a good substitute.
My “sick food” ever since I was a very little girl has been “pastina with egg”. You boil the pastina, drain out the water, put it back in the pan on the heat, crack in a few eggs and add some butter, add salt and pepper, stir it pretty much constantly until the egg is cooked in and butter absorbed and it doesn’t look wet. It’s so bland, and it’s the perfect my tummy doesn’t feel good food. My grandma made it for me when I was small and it’s what I’ve needed ever since. These days I have to cook it with orzo because the pastina and the “stars” that I used to buy aren’t in the store anymore.
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Chinese eat a rice porridge —congee flavored with chicken or fishcake called “jook.” It’s comfort food and very easy to digest.
My fav version is with American cheese and butter, no egg. Theres something about the texture of pastina that is so comforting.
I love pastina too and had a hard time finding it in my local grocery store. I looked on line and saw that I could get it at Walmart in my area. The brand Walmart carries is Barilla. Also, you can also order the Barilla pastina on line. Hope you find it!!!
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My money is on it being Covid. My D24 had post-covid taste issues for about a year after the first bout of it (where everything tasted like rotting meat).
I have had covid twice and both times, certain foods tasted off for a while (few weeks).
