"Nancy Young" > wrote in message
...
> George wrote:
>> On 12/22/2010 1:04 AM, Julie Bove wrote:
>>> I'm not sure how to do this. MIL made this all the time but I don't
>>> like Italian sausages and didn't eat them. I know sometimes she put
>>> them in the gravy (red sauce) and served over pasta. When she did
>>> this, my husband would pick them out because he hates the gravy.
>>>
>>> In my mind somehow I am confusing these with fajitas I think. Do I
>>> put onion in there as well?
>>>
>>> If I don't put them in the red sauce, how do I serve them? Can I
>>> just serve them along with some rice or potatoes? Is it served on a
>>> bun? I bought some sausage at Costco because it is so cheap there, but I
>>> have far more than I can use in the casserole recipe. I do plan to
>>> make that for Christmas morning and also New Year's day. They
>>> expire on Jan 1. I do not want to put them in the freezer because I
>>> know they will never get eaten if I do. I will never eat them. Daughter
>>> will eat them in the casserole but not sure she will eat
>>> them otherwise. If I do make them in gravy, I can just eat around them.
>>> And I can
>>> just pick them out for husband. He will eat them when made that
>>> way. He just doesn't like a lot of the gravy.
>
>> I never heard of making sausage and peppers with gravy.
>
> I get sausage and pepper subs from a local shop once in a while and they
> do have red sauce on them. It's more like a pizza sauce than a spaghetti
> sauce, fresh tasting. And not
> too much.
> At home, I prick the sausage, rub with olive oil and bake at 325 until
> they are cooked. Saute Italian pepper strips (wide) in olive oil, remove
> when cooked and then do the same with onions. If you
> want, toss in some garlic and basil. Then put all the ingredients
> back into the large pan and heat them together.
> I have them on a plate with slices of crusty Italian type bread,
> but you can serve it on hoagie rolls. I don't serve it with anything
> else like pasta.

Thanks!

"George" > wrote in message
...
> On 12/22/2010 1:04 AM, Julie Bove wrote:
>> I'm not sure how to do this. MIL made this all the time but I don't like
>> Italian sausages and didn't eat them. I know sometimes she put them in
>> the
>> gravy (red sauce) and served over pasta. When she did this, my husband
>> would pick them out because he hates the gravy.
>>
>> In my mind somehow I am confusing these with fajitas I think. Do I put
>> onion in there as well?
>>
>> If I don't put them in the red sauce, how do I serve them? Can I just
>> serve
>> them along with some rice or potatoes? Is it served on a bun?
>>
>> I bought some sausage at Costco because it is so cheap there, but I have
>> far
>> more than I can use in the casserole recipe. I do plan to make that for
>> Christmas morning and also New Year's day. They expire on Jan 1. I do
>> not
>> want to put them in the freezer because I know they will never get eaten
>> if
>> I do. I will never eat them. Daughter will eat them in the casserole
>> but
>> not sure she will eat them otherwise.
>>
>> If I do make them in gravy, I can just eat around them. And I can just
>> pick
>> them out for husband. He will eat them when made that way. He just
>> doesn't
>> like a lot of the gravy.
>>
>> Thanks!
>>
>>
> I never heard of making sausage and peppers with gravy. Your fajita
> example is a lot closer to the classic version. Just cut up a bunch of
> onions and bell peppers and fry with the sausage. As an option you can add
> say banana peppers.
>
> Serve on some good quality hoagie buns. Done.
>
> http://recipes.kaboose.com/img/Kab_S..._2_rdax_65.jpg

What my Italian in-laws refer to as gravy is tomato sauce.

On 12/22/2010 12:31 PM, Julie Bove wrote:
> > wrote in message
> ...
>> On 12/22/2010 1:04 AM, Julie Bove wrote:
>>> I'm not sure how to do this. MIL made this all the time but I don't like
>>> Italian sausages and didn't eat them. I know sometimes she put them in
>>> the
>>> gravy (red sauce) and served over pasta. When she did this, my husband
>>> would pick them out because he hates the gravy.
>>>
>>> In my mind somehow I am confusing these with fajitas I think. Do I put
>>> onion in there as well?
>>>
>>> If I don't put them in the red sauce, how do I serve them? Can I just
>>> serve
>>> them along with some rice or potatoes? Is it served on a bun?
>>>
>>> I bought some sausage at Costco because it is so cheap there, but I have
>>> far
>>> more than I can use in the casserole recipe. I do plan to make that for
>>> Christmas morning and also New Year's day. They expire on Jan 1. I do
>>> not
>>> want to put them in the freezer because I know they will never get eaten
>>> if
>>> I do. I will never eat them. Daughter will eat them in the casserole
>>> but
>>> not sure she will eat them otherwise.
>>>
>>> If I do make them in gravy, I can just eat around them. And I can just
>>> pick
>>> them out for husband. He will eat them when made that way. He just
>>> doesn't
>>> like a lot of the gravy.
>>>
>>> Thanks!
>>>
>>>
>> I never heard of making sausage and peppers with gravy. Your fajita
>> example is a lot closer to the classic version. Just cut up a bunch of
>> onions and bell peppers and fry with the sausage. As an option you can add
>> say banana peppers.
>>
>> Serve on some good quality hoagie buns. Done.
>>
>> http://recipes.kaboose.com/img/Kab_S..._2_rdax_65.jpg
>
> What my Italian in-laws refer to as gravy is tomato sauce.
>
>
The question, I believe, was are your in-laws from Sicily?

I grew up with Sicilianos and their red pasta sauce was called gravy. I
don't think Italians from other regions of Italy use that term.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Janet Wilder" > wrote in message
b.com...
> On 12/22/2010 12:31 PM, Julie Bove wrote:
>> > wrote in message
>> ...
>>> On 12/22/2010 1:04 AM, Julie Bove wrote:
>>>> I'm not sure how to do this. MIL made this all the time but I don't
>>>> like
>>>> Italian sausages and didn't eat them. I know sometimes she put them in
>>>> the
>>>> gravy (red sauce) and served over pasta. When she did this, my husband
>>>> would pick them out because he hates the gravy.
>>>>
>>>> In my mind somehow I am confusing these with fajitas I think. Do I put
>>>> onion in there as well?
>>>>
>>>> If I don't put them in the red sauce, how do I serve them? Can I just
>>>> serve
>>>> them along with some rice or potatoes? Is it served on a bun?
>>>>
>>>> I bought some sausage at Costco because it is so cheap there, but I
>>>> have
>>>> far
>>>> more than I can use in the casserole recipe. I do plan to make that
>>>> for
>>>> Christmas morning and also New Year's day. They expire on Jan 1. I do
>>>> not
>>>> want to put them in the freezer because I know they will never get
>>>> eaten
>>>> if
>>>> I do. I will never eat them. Daughter will eat them in the casserole
>>>> but
>>>> not sure she will eat them otherwise.
>>>>
>>>> If I do make them in gravy, I can just eat around them. And I can just
>>>> pick
>>>> them out for husband. He will eat them when made that way. He just
>>>> doesn't
>>>> like a lot of the gravy.
>>>>
>>>> Thanks!
>>>>
>>>>
>>> I never heard of making sausage and peppers with gravy. Your fajita
>>> example is a lot closer to the classic version. Just cut up a bunch of
>>> onions and bell peppers and fry with the sausage. As an option you can
>>> add
>>> say banana peppers.
>>>
>>> Serve on some good quality hoagie buns. Done.
>>>
>>> http://recipes.kaboose.com/img/Kab_S..._2_rdax_65.jpg
>>
>> What my Italian in-laws refer to as gravy is tomato sauce.
>>
>>
> The question, I believe, was are your in-laws from Sicily?
>
> I grew up with Sicilianos and their red pasta sauce was called gravy. I
> don't think Italians from other regions of Italy use that term.

Yes, they are from Sicily. Could be that only people from that region call
it that, but I have heard countless people call it that when I was living in
PA and also in NY. Could maybe be a regional thing. We don't have a lot of
Italians here in this part of WA so that term is not used here.

On Wed, 22 Dec 2010 07:52:11 -0500, George >
wrote:

>On 12/22/2010 1:04 AM, Julie Bove wrote:
>> I'm not sure how to do this. MIL made this all the time but I don't like
>> Italian sausages and didn't eat them. I know sometimes she put them in the
>> gravy (red sauce) and served over pasta. When she did this, my husband
>> would pick them out because he hates the gravy.
>>
>> In my mind somehow I am confusing these with fajitas I think. Do I put
>> onion in there as well?
>>
>> If I don't put them in the red sauce, how do I serve them? Can I just serve
>> them along with some rice or potatoes? Is it served on a bun?
>>
>> I bought some sausage at Costco because it is so cheap there, but I have far
>> more than I can use in the casserole recipe. I do plan to make that for
>> Christmas morning and also New Year's day. They expire on Jan 1. I do not
>> want to put them in the freezer because I know they will never get eaten if
>> I do. I will never eat them. Daughter will eat them in the casserole but
>> not sure she will eat them otherwise.
>>
>> If I do make them in gravy, I can just eat around them. And I can just pick
>> them out for husband. He will eat them when made that way. He just doesn't
>> like a lot of the gravy.
>>
>> Thanks!
>>
>>
>I never heard of making sausage and peppers with gravy. Your fajita
>example is a lot closer to the classic version. Just cut up a bunch of
>onions and bell peppers and fry with the sausage. As an option you can
>add say banana peppers.
>
>Serve on some good quality hoagie buns. Done.
>
>http://recipes.kaboose.com/img/Kab_S..._2_rdax_65.jpg

Yup, that'll work... but it's often also served with a big dollop of
tomato sauce, and often served "parm", with mozz on a quick trip under
the broiler. I mostly prepare the sausage by simmering about 30
minutes, then dump the water to remove a lot of the salt and fat. Then
brown in olive oil, over low heat turning so all sides are browned...
during this process is when I'd add peppers, onions too, and a little
minced garlic, some crushed red pepper if I'm in the mood. But after
browning I typically place the saw-seege into a pot of tomato sauce
for further cooking on lowest setting... then serve with pasta.
Almost:
http://i52.tinypic.com/i5xhs5.jpg
Mangia Guido!:
http://i56.tinypic.com/15i9ks3.jpg

I hate being served pasta entirely coated with sauce, looks like plate
scrapings.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Wed, 22 Dec 2010 07:52:11 -0500, George >
> wrote:
>
>>On 12/22/2010 1:04 AM, Julie Bove wrote:
>>> I'm not sure how to do this. MIL made this all the time but I don't
>>> like
>>> Italian sausages and didn't eat them. I know sometimes she put them in
>>> the
>>> gravy (red sauce) and served over pasta. When she did this, my husband
>>> would pick them out because he hates the gravy.
>>>
>>> In my mind somehow I am confusing these with fajitas I think. Do I put
>>> onion in there as well?
>>>
>>> If I don't put them in the red sauce, how do I serve them? Can I just
>>> serve
>>> them along with some rice or potatoes? Is it served on a bun?
>>>
>>> I bought some sausage at Costco because it is so cheap there, but I have
>>> far
>>> more than I can use in the casserole recipe. I do plan to make that for
>>> Christmas morning and also New Year's day. They expire on Jan 1. I do
>>> not
>>> want to put them in the freezer because I know they will never get eaten
>>> if
>>> I do. I will never eat them. Daughter will eat them in the casserole
>>> but
>>> not sure she will eat them otherwise.
>>>
>>> If I do make them in gravy, I can just eat around them. And I can just
>>> pick
>>> them out for husband. He will eat them when made that way. He just
>>> doesn't
>>> like a lot of the gravy.
>>>
>>> Thanks!
>>>
>>>
>>I never heard of making sausage and peppers with gravy. Your fajita
>>example is a lot closer to the classic version. Just cut up a bunch of
>>onions and bell peppers and fry with the sausage. As an option you can
>>add say banana peppers.
>>
>>Serve on some good quality hoagie buns. Done.
>>
>>http://recipes.kaboose.com/img/Kab_S..._2_rdax_65.jpg
>
> Yup, that'll work... but it's often also served with a big dollop of
> tomato sauce, and often served "parm", with mozz on a quick trip under
> the broiler. I mostly prepare the sausage by simmering about 30
> minutes, then dump the water to remove a lot of the salt and fat. Then
> brown in olive oil, over low heat turning so all sides are browned...
> during this process is when I'd add peppers, onions too, and a little
> minced garlic, some crushed red pepper if I'm in the mood. But after
> browning I typically place the saw-seege into a pot of tomato sauce
> for further cooking on lowest setting... then serve with pasta.
> Almost:
> http://i52.tinypic.com/i5xhs5.jpg
> Mangia Guido!:
> http://i56.tinypic.com/15i9ks3.jpg
>
> I hate being served pasta entirely coated with sauce, looks like plate
> scrapings.

Ooooh! Husband does love the hot pepper.

I do remember MIL using a lot of sauce on her pasta and this was the problem
for my husband. I happen to like a lot of sauce myself. I usually eat
pasta with green beans and I will put the sauce on the beans as well.

On 12/22/2010 12:04 AM, Julie Bove wrote:
> I'm not sure how to do this. MIL made this all the time but I don't like
> Italian sausages and didn't eat them. I know sometimes she put them in the
> gravy (red sauce) and served over pasta. When she did this, my husband
> would pick them out because he hates the gravy.
>
> In my mind somehow I am confusing these with fajitas I think. Do I put
> onion in there as well?
>
> If I don't put them in the red sauce, how do I serve them? Can I just serve
> them along with some rice or potatoes? Is it served on a bun?
>
> I bought some sausage at Costco because it is so cheap there, but I have far
> more than I can use in the casserole recipe. I do plan to make that for
> Christmas morning and also New Year's day. They expire on Jan 1. I do not
> want to put them in the freezer because I know they will never get eaten if
> I do. I will never eat them. Daughter will eat them in the casserole but
> not sure she will eat them otherwise.
>
> If I do make them in gravy, I can just eat around them. And I can just pick
> them out for husband. He will eat them when made that way. He just doesn't
> like a lot of the gravy.
>

We had Italian sausages last night. I fry up some green peppers with
onions in a little olive oil. DH cooks the sausages on the gas grill to
get rid of some of the extra fat. I just put them on a plate with the
peppers and onions and we cut them with a knife.

In former times when bread-eating was permissible, I'd put the sausages
on a hoagie roll and top with the peppers and onions. A susage and
pepper sandwich was one of my favorites at Italian festivals in New York
City or New Jersey on the boardwalk in Keansburg. I do not remember red
sauce ever on one of them.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Wed, 22 Dec 2010 09:36:22 -0600, Janet Wilder
> wrote:

> In former times when bread-eating was permissible, I'd put the sausages
> on a hoagie roll and top with the peppers and onions. A susage and
> pepper sandwich was one of my favorites at Italian festivals in New York
> City or New Jersey on the boardwalk in Keansburg. I do not remember red
> sauce ever on one of them.

I love Italian sausages in a roll, but I don't use peppers. I do it
California style with sliced tomato, onions and avocados (+ some
decent mustard).

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Wed, 22 Dec 2010 09:36:22 -0600, Janet Wilder
> > wrote:
>
>> In former times when bread-eating was permissible, I'd put the sausages
>> on a hoagie roll and top with the peppers and onions. A susage and
>> pepper sandwich was one of my favorites at Italian festivals in New York
>> City or New Jersey on the boardwalk in Keansburg. I do not remember red
>> sauce ever on one of them.
>
> I love Italian sausages in a roll, but I don't use peppers. I do it
> California style with sliced tomato, onions and avocados (+ some
> decent mustard).

Avocado sounds kind of weird on that.

On Wed, 22 Dec 2010 10:34:25 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Wed, 22 Dec 2010 09:36:22 -0600, Janet Wilder
> > > wrote:
> >
> >> In former times when bread-eating was permissible, I'd put the sausages
> >> on a hoagie roll and top with the peppers and onions. A susage and
> >> pepper sandwich was one of my favorites at Italian festivals in New York
> >> City or New Jersey on the boardwalk in Keansburg. I do not remember red
> >> sauce ever on one of them.
> >
> > I love Italian sausages in a roll, but I don't use peppers. I do it
> > California style with sliced tomato, onions and avocados (+ some
> > decent mustard).
>
> Avocado sounds kind of weird on that.
>
It's delicious. Don't you ever add avocados to a BLT?

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Wed, 22 Dec 2010 10:34:25 -0800, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 22 Dec 2010 09:36:22 -0600, Janet Wilder
>> > > wrote:
>> >
>> >> In former times when bread-eating was permissible, I'd put the
>> >> sausages
>> >> on a hoagie roll and top with the peppers and onions. A susage and
>> >> pepper sandwich was one of my favorites at Italian festivals in New
>> >> York
>> >> City or New Jersey on the boardwalk in Keansburg. I do not remember
>> >> red
>> >> sauce ever on one of them.
>> >
>> > I love Italian sausages in a roll, but I don't use peppers. I do it
>> > California style with sliced tomato, onions and avocados (+ some
>> > decent mustard).
>>
>> Avocado sounds kind of weird on that.
>>
> It's delicious. Don't you ever add avocados to a BLT?

I don't add them to anything. I can't stand the taste or texture of them.
They seem to be more of a California thing. Here they are not commonly used
but occasionally you'll see something on the menu with the name "California"
in it and it will have avocados on it.

I had a friend who used to cut them in half, then pour Worcestershire sauce
in the little hollow where the pit had been and then eat them. She tried
time and again to get me to like them. But it never happened.

"Janet Wilder" > wrote in message
eb.com...
> On 12/22/2010 12:04 AM, Julie Bove wrote:
>> I'm not sure how to do this. MIL made this all the time but I don't like
>> Italian sausages and didn't eat them. I know sometimes she put them in
>> the
>> gravy (red sauce) and served over pasta. When she did this, my husband
>> would pick them out because he hates the gravy.
>>
>> In my mind somehow I am confusing these with fajitas I think. Do I put
>> onion in there as well?
>>
>> If I don't put them in the red sauce, how do I serve them? Can I just
>> serve
>> them along with some rice or potatoes? Is it served on a bun?
>>
>> I bought some sausage at Costco because it is so cheap there, but I have
>> far
>> more than I can use in the casserole recipe. I do plan to make that for
>> Christmas morning and also New Year's day. They expire on Jan 1. I do
>> not
>> want to put them in the freezer because I know they will never get eaten
>> if
>> I do. I will never eat them. Daughter will eat them in the casserole
>> but
>> not sure she will eat them otherwise.
>>
>> If I do make them in gravy, I can just eat around them. And I can just
>> pick
>> them out for husband. He will eat them when made that way. He just
>> doesn't
>> like a lot of the gravy.
>>
>
> We had Italian sausages last night. I fry up some green peppers with
> onions in a little olive oil. DH cooks the sausages on the gas grill to
> get rid of some of the extra fat. I just put them on a plate with the
> peppers and onions and we cut them with a knife.
>
> In former times when bread-eating was permissible, I'd put the sausages on
> a hoagie roll and top with the peppers and onions. A susage and pepper
> sandwich was one of my favorites at Italian festivals in New York City or
> New Jersey on the boardwalk in Keansburg. I do not remember red sauce ever
> on one of them.

Thanks!

Julie Bove wrote:
>
> I'm not sure how to do this. MIL made this all the time but I don't like
> Italian sausages and didn't eat them. I know sometimes she put them in the
> gravy (red sauce) and served over pasta. When she did this, my husband
> would pick them out because he hates the gravy.

Sounds to me like it's time for you to cook the ingredients separately.
Then the family can assemble the parts they can/will eat without any of
the parts they can't/won't eat. Having several issues you may do well
cooking nearly all of your meals modular like that. Think of it as a
mini-buffet style - Take not the dishes you'll eat but the ingredients
you'll eat.

> In my mind somehow I am confusing these with fajitas I think. Do I put
> onion in there as well?

Without the red sauce they are rather like fajitas.

> If I don't put them in the red sauce, how do I serve them? Can I just serve
> them along with some rice or potatoes? Is it served on a bun?

Exactly. With the red sauce serve them like red sauce with meatballs.

My can't is the bread - I am wheat intolerant and I am not willing to
deal with the symptoms from the bread. I've had sauage over rice and
it's fine. It's even better over root veggies.

My won't is the bell peppers - They have something in them I find
disgusting. On my own I use hot peppers but my wife's tolerance for hot
is extremely low. When we'll both be eating our meals we have switched
to other types of non-hot peppers. Cubanelles, a breed called Italian
sweets. Neither of us detect the type of hot in paprika peppers so we
get those when they are available in stores.

"Doug Freyburger" > wrote in message
...
> Julie Bove wrote:
>>
>> I'm not sure how to do this. MIL made this all the time but I don't like
>> Italian sausages and didn't eat them. I know sometimes she put them in
>> the
>> gravy (red sauce) and served over pasta. When she did this, my husband
>> would pick them out because he hates the gravy.
>
> Sounds to me like it's time for you to cook the ingredients separately.
> Then the family can assemble the parts they can/will eat without any of
> the parts they can't/won't eat. Having several issues you may do well
> cooking nearly all of your meals modular like that. Think of it as a
> mini-buffet style - Take not the dishes you'll eat but the ingredients
> you'll eat.
>
>> In my mind somehow I am confusing these with fajitas I think. Do I put
>> onion in there as well?
>
> Without the red sauce they are rather like fajitas.
>
>> If I don't put them in the red sauce, how do I serve them? Can I just
>> serve
>> them along with some rice or potatoes? Is it served on a bun?
>
> Exactly. With the red sauce serve them like red sauce with meatballs.
>
> My can't is the bread - I am wheat intolerant and I am not willing to
> deal with the symptoms from the bread. I've had sauage over rice and
> it's fine. It's even better over root veggies.

Yeah. Daughter can't have wheat either. We use pasta made of rice, corn or
quinoa. She eats Ener-G bread which I don't think would work with this.
>
> My won't is the bell peppers - They have something in them I find
> disgusting. On my own I use hot peppers but my wife's tolerance for hot
> is extremely low. When we'll both be eating our meals we have switched
> to other types of non-hot peppers. Cubanelles, a breed called Italian
> sweets. Neither of us detect the type of hot in paprika peppers so we
> get those when they are available in stores.

My mom can't eat peppers either. For her they bother her GERD. Luckily
they don't have that effect on me.

Julie Bove wrote:
> "Doug Freyburger" > wrote:
>
>> My can't is the bread - I am wheat intolerant and I am not willing to
>> deal with the symptoms from the bread. I've had sauage over rice and
>> it's fine. It's even better over root veggies.
>
> Yeah. Daughter can't have wheat either. We use pasta made of rice, corn or
> quinoa.

We haven't bought wheat noodles since my wife decided the quinoa ones
are just as good. I consider not having any wheat noodles in the house
an over reaction. After all my wife has no symptoms from eating wheat.
She says it makes it that much easier to not have to remember. I'm
more forgetful than she is.

For the anti-gourmet the brand with the bunny on the label has mac and
cheese with rice noodles. Not as good as Kraft but it does work.

> She eats Ener-G bread which I don't think would work with this.

Ener-G brand gluten free bread is more flavorless than sawdust, but it
doesn't have the good texture of sawdust. And since I'll wear a mask
rather than get sawdust blown into my mouth in the future I give it a
double thumbs down. I'd rather pass on bread entirely than bother with
this bread that seems to be made from the contents of a vacuum cleaner
bag. Nasty stuff.

I have found millet bread - sweet but otherwise as good as regular
bread. Some corn bread recipes are wheat free - Cracker Barrel's corn
bread might be wheat free or very low wheat as it does not trigger my
symptoms. I can eat 100% rye bread - The stuff is extremely heavy and
not easy to find but very filling.

> My mom can't eat peppers either. For her they bother her GERD. Luckily
> they don't have that effect on me.

GERD is one of my several symptoms from wheat. It's included in what I
mean by indigestion.

"Doug Freyburger" > wrote in message
...
> Julie Bove wrote:
>> "Doug Freyburger" > wrote:
>>
>>> My can't is the bread - I am wheat intolerant and I am not willing to
>>> deal with the symptoms from the bread. I've had sauage over rice and
>>> it's fine. It's even better over root veggies.
>>
>> Yeah. Daughter can't have wheat either. We use pasta made of rice, corn
>> or
>> quinoa.
>
> We haven't bought wheat noodles since my wife decided the quinoa ones
> are just as good. I consider not having any wheat noodles in the house
> an over reaction. After all my wife has no symptoms from eating wheat.
> She says it makes it that much easier to not have to remember. I'm
> more forgetful than she is.
>
I can have wheat but I can't have eggs. So for me the alternate pastas are
fine. Yes, I know there are a few of those that do contain egg but most do
not. Whereas most wheat pastas even if they do not contain egg are
manufactured on the same lines.

Another issue is the boiling of the pasta and the draining. I have heard
that it can be next to impossible to get the minute particles of wheat out
of any scratches or crevices or seams or whatever might be in the pot or
colander. I don't personally use a colander to drain my pasta. But I know
a lot of people do. So cross contamination isn't an issue there at all.

I tend to use rice pasta for things with red sauce. I also use it for faux
pierogies, chicken and noodles, beef and noodles, etc. I might use corn
pasta if I plan to reheat it. I use a rice and quinoa blend for tuna
casserole and I use a quinoa and corn blend for pasta salad.

> For the anti-gourmet the brand with the bunny on the label has mac and
> cheese with rice noodles. Not as good as Kraft but it does work.

Yes. I thought I liked DeBoles or Pastorio better until I tried that kind
again. The macaroni is bigger. I do add some shredded cheese to it for
more protein.
>
>> She eats Ener-G bread which I don't think would work with this.
>
> Ener-G brand gluten free bread is more flavorless than sawdust, but it
> doesn't have the good texture of sawdust. And since I'll wear a mask
> rather than get sawdust blown into my mouth in the future I give it a
> double thumbs down. I'd rather pass on bread entirely than bother with
> this bread that seems to be made from the contents of a vacuum cleaner
> bag. Nasty stuff.

I know most people don't like it but it doesn't contain egg or dairy which
is why it is safe for her to eat at any time. She has outgrown egg and
dairy allergies but is supposed to limit her intake to twice weekly to
prevent the allergy from coming back. She only likes the rice starch loaf
which I can only get directly from them. She will occasionally eat one of
their buns or rolls but is less than thrilled with them.
>
> I have found millet bread - sweet but otherwise as good as regular
> bread. Some corn bread recipes are wheat free - Cracker Barrel's corn
> bread might be wheat free or very low wheat as it does not trigger my
> symptoms. I can eat 100% rye bread - The stuff is extremely heavy and
> not easy to find but very filling.

I got some millet bread from a place in Seattle called Flying Apron. I
liked it. She did not.

The cornbread mix I currently use is from these people:

http://allergyfreefoods.com/2010/index.asp

They used to sell the bread already made up as a sheet (as in sheet cake)
but now they just sell the mix. Requires no dairy or egg but it is the BEST
cornbread I've ever eaten. The last time I made it, I did it in square
muffin pans, lightly olive oiling each one before filling. Each piece had a
nice crispy crust on it. We ate half for dinner and I saved the other half
for stuffing. Very tasty!
>
>> My mom can't eat peppers either. For her they bother her GERD. Luckily
>> they don't have that effect on me.
>
> GERD is one of my several symptoms from wheat. It's included in what I
> mean by indigestion.

I have GERD. It's just that most foods do not bother me. The only one that
really does seem to case trouble is dark chocolate, which I used to love.
However I have really gotten to the point of losing my taste for it, I guess
because of the effects.

On Wed, 22 Dec 2010 21:50:46 +0000 (UTC), Doug Freyburger
> wrote:

> We haven't bought wheat noodles since my wife decided the quinoa ones
> are just as good.

I'm starting to see more variety, but haven't seen quinoa. Where did
you find that type? Do you remember the brand? I could ask my local
green grocer if he can get it, it seems like he's starting to carry a
variety of gluten free noodles.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Wed, 22 Dec 2010 21:50:46 +0000 (UTC), Doug Freyburger
> > wrote:
>
>> We haven't bought wheat noodles since my wife decided the quinoa ones
>> are just as good.
>
> I'm starting to see more variety, but haven't seen quinoa. Where did
> you find that type? Do you remember the brand? I could ask my local
> green grocer if he can get it, it seems like he's starting to carry a
> variety of gluten free noodles.

I usually get mine at the local health food store. The owner is celiac.
They buy it in bulk and repackage it.

They also sell Ancient Harvest. I get the tri-color for use in pasta salad.
I have served this salad countless times and nobody realizes that it is a
different kind of pasta. I put in olives, kidney beans, chick peas, all
sort of raw veggies cut in small pieces or chunks and dress with Italian
dressing. Sometimes I put in cubes of Swiss cheese and/or strips of
dry/hard salami.

Orgran also makes it. They're an Australian company.

On Wed, 22 Dec 2010 17:51:03 +0000 (UTC), Doug Freyburger
> wrote:

> Neither of us detect the type of hot in paprika peppers so we
> get those when they are available in stores.

They're fresh peppers called "paprika pepper" not Pimento?
http://www.squidoo.com/paprika

--

Never trust a dog to watch your food.

"l, not -l" > wrote in message
...
>
> On 22-Dec-2010, "Julie Bove" > wrote:
>
>> If I don't put them in the red sauce, how do I serve them? Can I just
>> serve
>> them along with some rice or potatoes? Is it served on a bun?
>
> Cook the sausages and peppers together in a bit of olive oil, until the
> sausage is done and the peppers are soft and just beginning to color. Cut
> a
> loaf of Italian bread into serving lengths (about as long as a susage),
> split like a hotdog bun (not completely through), tuck a slice of
> provolone
> into the split and lay a sausage and peppers in there. Serve with or
> without a touch of red sauce, depending on the diners choice.

Thanks!