Wednesday, August 16, 2006

My Solution to the Mid-East situation.. and a great soundin recipe' frum the West Coast.

Well Sir...bein an old Bubblehead (Submariner)...I've come up with what I consider a quick and expedient end to what's happenin to our friend Israel......

Now Sir...all experts agree that Iran is supplyin the money and weaponry to them thar Hezzie's....and good old Syria is knowingly actin as a conduit fer all a the supplies....So (I ain't never been accused a bein a "Dove")'s what this here Cookie see's as the most common sense approach to solvin the problem......ya gotta cut off the head a the snake......

...AMF (don't ask)... Iran & Syria......

Now buddy Stevin over at IONETIC sent this next recipe' in response to my recent SOS fer new recipe's.... Thanks Amigo....mucho appreciated.....

Angel Hair Pasta with Roasted Pepper Salsa and Chicken

# 1 pound Angel Hair or Capellini, uncooked
# 2 red bell peppers or 1 red bell pepper and 1 yellow bell pepper
# 3 tbsp. finely shredded fresh basil
# 1 tsp. balsamic vinegar or 1 tsp. fresh lemon juice
# 1 clove garlic, minced
# 1/4 tsp. salt, or to taste
# Pepper to taste
# 1 tbsp. olive oil or vegetable oil
# 8 oz. boneless, skinless chicken breasts, cut into small cubes
# 1/2 cup chicken broth

Roast and peel the peppers as follows: Place the peppers directly over a gas jet of the range (or under a pre-heated broiler), turning them often with a pair of tongs, until blackened on all sides. Transfer them to a bowl and cover tightly with plastic wrap. Let them stand until cool. Cut the peppers in half lengthwise and remove the stems and seeds. Scrape off the blackened skin of the pepper. Cut the peppers into 1/4-inch pieces.

Toss the diced roasted peppers with the basil, balsamic vinegar or lemon juice, garlic, salt and pepper in a small bowl. (This salsa may be prepared and refrigerated up to one day in advance.)

Prepare pasta according to package directions. While pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the chicken and stir until cooked through, about 4 minutes. Add the roasted pepper salsa and stir 30 seconds, scraping up the brown bits that stick to the pan. Remove the skillet from the heat.

Drain the pasta, reserving 1/4 cup of the cooking water. Add the water and the chicken broth to the skillet with the chicken mixture. Return the pasta to the pot. When the chicken is cooked through, transfer the contents of the skillet to the pot and heat over high heat until the sauce is boiling and reduced enough to lightly coat the pasta. Season to taste. Serve hot.

Stevin frum the West Coast.