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Seasoning help

Reality TVClubHouse Discussions: General Discussions ARCHIVES: Jan ~ Apr 2009: Cooking Corner: Seasoning help users admin

Author Message
Texannie
Member

07-16-2001

Thursday, April 02, 2009 - 11:15 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Last night, I made a chicken spaghetti recipe that I have made for years.
ingredients are chicken, one cup chicken broth, one can diced tomatoes, celery, onion, and mushrooms.
simmer vegetables in broth and tomatoes till tender, mix with chicken, cooked noodles and top with cheese. bake at 350 for 30 minutes.


I have never added salt when I make it. This time I used no salt added diced tomatoes and chicken stock rather than broth because there was no salt in it. (versus even reduced sodium which isn't really all that much better). I sauted the veggies in olive oil and garlic before i put in the tomatoes and stock. I seasoned each step separately with herbs to increase the flavor and it was still just bland. i did use a salt substitute.
i am having the hardest time with flavoring. even though i never add salt when i am cooking i guess i never realized how much i have been depending on the salt that is already added into the things i use.

what else could i have added?

Rslover
Member

11-19-2002

Thursday, April 02, 2009 - 2:00 pm   Edit Post Move Post Delete Post View Post Send Rslover a private message Print Post    
I think basil, oregano, marjoram, thyme, black pepper or dash of cayenne would go well.

Teachmichigan
Member

07-22-2001

Thursday, April 02, 2009 - 5:35 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Fresh basil and freshly minced garlic would do wonders - fresh herbs have much more punch than dried, and the aromas they release also increase your taste buds' enjoyment!

Karen
Member

09-06-2004

Thursday, April 02, 2009 - 6:12 pm   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
I know it sounds crazy, but I can't make an Italian sauce (anything that's oregano/basil based) without a pinch of cinnamon. The key, though, is just a PINCH. Like, an eighth of an eighth of a teaspoon. I usually grab a tiny little bit on the handle end of a soup spoon and use that. It brings out all the flavours of the spices.

Fresh herbs are much nicer than dried, as Teach has pointed out. Even a bit of fresh chopped parsley as a garnish will add a nice flavour. And don't skimp on the garlic!! LOL