18 Fresh Roma Tomatoes
Plenty of Fresh basil
On box of Fresh mushrooms
One Fresh yellow onion
One small can of tomato sauce
All that in the crockpot for 8 hours.
then a Little white flour to thicken the sause
Salt and Pepper
Whole Wheat Linguini
...and 1lb of cocktail size shrimp
5 comments:
Mmmm looks like a good pre long run meal. But flour for thickening? You should try a cheese for thickening.
yes.
since i use fresh tomatoes, the sauce is pretty much water, so I can either let it all steam off (reduce) for many more hours, losing volume, or add about 2 teaspoons of flour that thickens the water from the fresh tomatoes.
Cheese is a decent idea, but it would add quite a bit of fat, and since i make about 8-10 servings worth, i think cooling and reheating of cheese based sauce would be pretty bad.
Also, i had an italian roommate in college for a couple of years, and his mother came to visit one summer and explicitly told me that a true italian would NEVER add cheese (even parmesan) to a seafood based pasta. (which always cracks me up when i go to a pasta restaurant and they offer me parmesan for a seafood based pasta)
so there you have it.
it's all about healthy... no olive oil, no cheese, very limited fats, all fresh except the small can of tomato sauce to thicken a little.
but don't you fear... i get more cheese in my diet than the average cheesehead.
I just counted types of cheeses in the drawer of my fridge. (not including cheese sticks of which i eat at LEAST 2 a day)
Mike - olive oil is good for you! And I agree - no parm. on seafood dishes.
Yes, i use it frequently, but not if you don't want it in there!
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