I am fairly new to Feta Cheese. I had a friend over to get to know her new boyfriend. I had her bring the sald. When she presented the tub of feta cheese, it was uncharted territory for me. However, I quickly fell in love with it on my salads and now keep a small bowl of it in the refrigerator at all times.
So some time a few weeks ago I was craving pasta and sauce and did not have any parmesan cheese. I know, I couldn't believe it either. However, there was a tub and a half of feta in the 'fridge so I dumped it directly in the sauce and I loved it. I was so crazy about it, we had the same thing again tonight.
Now I was tired and crabby tonight and I've been known to throw whatever I can think of in a pan of spaghetti sauce, but tonight it was an old favorite swimming with a new friend. I added a bag of frozen peas and let the whole thing simmer really low--the cheese will stick--while I waited for the pasta to finish.
Oh, here's a tip that not too many think about. If you want everything to finish at the same time, consider starting the water for the pasta first, then put the meat in the frying pan to brown.
That reminds me of another thing. Before having spaghetti at my house, my in-laws had never had ground beef in their spaghetti. I guess up to that point, they'd just opened up a can of Prego and dumped it in the pan. I will state here that I don't buy Prego. I buy bottled sauces that do not contain sugar. Most of those tend to be imported and are a little bit expensive, so when they go on sale, I normally buy about six bottles and that will carry me through to the next sale. Two brands I have found that do not have sugar in them are Gia Russa and Victoria.
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