tag:blogger.com,1999:blog-11944565.post7067676285291042083..comments2024-03-20T10:36:19.032-05:00Comments on A Veggie Venture: One-Pot Pasta Recipe with Greens, Olives & Feta ♥Alanna Kellogghttp://www.blogger.com/profile/12869948243694610558noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-11944565.post-60276309242609283172011-06-03T13:20:34.020-05:002011-06-03T13:20:34.020-05:00I suppose I am preaching to the choir but just a r...I suppose I am preaching to the choir but just a reminder: always cover the pot when you are bringing water to a boil. Much quicker.Jayhttps://www.blogger.com/profile/10392833611735653870noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-47354879064196172852008-05-13T06:25:00.000-05:002008-05-13T06:25:00.000-05:00I had marked this recipe, too -- and thanks to Dre...I had marked this recipe, too -- and thanks to Dreamfields, I'm eating pasta again -- but I like your adaptation. Eating more dark leafy greens is one of my goals for this year. Apart from spinach, which I adore, I have to really force more greens into my diet, and any recipe that mitigates the bitterness of the greens works for me.Lydia (The Perfect Pantry)https://www.blogger.com/profile/18005372315838352874noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-38295991928478867712008-05-12T18:17:00.000-05:002008-05-12T18:17:00.000-05:00Pasta and greens with olives? I am so there.Pasta and greens with olives? I am so there.K Allrichhttps://www.blogger.com/profile/02967274458508952874noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-60943633768475009112008-05-12T12:17:00.000-05:002008-05-12T12:17:00.000-05:00Will try this for our supper tonight, the pasta pa...Will try this for our supper tonight, the pasta part anyway. Great idea!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11944565.post-10022589329993093042008-05-12T09:56:00.000-05:002008-05-12T09:56:00.000-05:00Hi M ~ Excellent melding of concepts, it's so inte...Hi M ~ Excellent melding of concepts, it's so interesting how something simple can have many angles.<BR/><BR/>You're right about boiling pasta in plenty of water. Maybe my tea kettle is bigger than what I think of as 'small'? It holds six cups. And my favorite pasta pot is actually a Dutch oven so I suspect that an inch of water is perhaps another two cups. Anyway for me, refilling the kettle would be a total pain. <BR/><BR/>As for impurities, that's not anything I've heard. As for temperature, I use plain old (good, here in St Louis) tap water, whatever temperature happens to come out when I fill the pot or the kettle! <BR/><BR/>OH: When making soup, for some years, I've always used the microwave to heat up the water/broth in the microwave in a four-cup Pyrex cup. It takes seven or eight minutes, not a problem with soup since all the chopping and sautéing takes that long too. <BR/><BR/>I must always be looking for another way to speed up the cooking process for every-day meals. :-)Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-83491606788185908402008-05-12T09:26:00.000-05:002008-05-12T09:26:00.000-05:00Hi Alanna! I love the idea of saving time, and ma...Hi Alanna! I love the idea of saving time, and maybe also electricity. But I don't understand how this electric kettle concept works. I have always been told to boil pasta in *plenty* of water. So how do you have enough water when you fill the pasta pot with 1" of water, put the burner on high, cover it, fill your *small* electric kettle with water, wait for the kettle to boil, and pour it? Do you have to keep refilling the electric kettle several times? <BR/><BR/>Also, what temperature water do you use? I remembering hearing that hot water can have deposits and other impurities in it, so I usually use cold or filtered room temperature water.<BR/><BR/>Thanks!~Mhttps://www.blogger.com/profile/05022756326428884844noreply@blogger.com