Fettucine Alfredo

One of the easiest dishes to make is Fettuccine Alfredo and almost everyone likes it.It is, however sinfully rich and high in cholestestrol and saturated fat.Sometimes it is impossible to look at without clutching your heart.I have made a few changes to the recipe to reduce the fat and I recommend serving it as a side dish with a fish entree.

Ingredients:

12 oz of fettuccine cooked al dente
6 Tablespoons Smart Balance (this is a spread with no cholesterol and no trans fats.Do not try to use the light version of this.It does not melt)
1/2 cup grated Parmesan cheese
1/2 cup Swiss cheese
1/2 cup heavy cream
Salt and pepper to taste

Preparation:

Melt Smart Balance in a saute pan over low heat
Add the cooked fettuccine to to the melted Smart Balance
and toss gently with the butter
Add the cheese and continue to cook over low heat until blended
Add the cream and salt and freshly ground pepper
Remove pan from heat and serve immediately

Serves 4 to 6                 

Bolognese Sauce

                                 
Bolognese means “with meat” and is one of the foundations of Italian cooking. I actually picked this recipe up in Harry’s Bar in Florence on a trip to Italy. It needs to be slowly cooked, but is very versatile. It can be frozen and then heated for a quick evening meal. It goes well with any pasta.

Ingredients:
1 carrot, peeled
1 stalk of celery, peeled
1 medium onion, diced
1 garlic clove, diced
1 lb of ground beef or ground veal
½ cup extra virgin olive oil
½ cup tomato paste
½ cup dry white wine
32 oz of chicken stock
2 tablespoons of flour
One Fresh rosemary twig, 1 fresh thyme sprig, 2 sprigs of flat leaf parsley wrapped in cheesecloth



Preparation:
Heat olive oil in Dutch oven or large pot
Add carrot, celery, onion, and garlic to pan
Sauté until golden
Add meat and cook until browned
Add tomato paste and blend
Add flour and cook for about 2 minutes
Add white wine and boil down until almost evaporated
Stir in stock and add herbs wrapped in cheesecloth
Bring mixture to a boil and then reduce heat to a simmer
Cook uncovered for 1 hour. The sauce should not be too thick.
Taste and adjust seasonings
Remove herbs wrapped in cheese cloth and discard
Serve over pasta with a tossed salad and crusty Italian bread

                                                                                   Photo by Joe Gough/Shutterstock.com

 

Dan Dan Noodles for Heather

I have had a request to publish my recipe for Dan Dan Noodles. I made this a long time ago and one of my daughter's best friends remembers it and liked it. I told her I gave up making it because so many people are allergic to peanuts. So here's my recipe for you, Heather.

Ingredients:
1 cup beef stock
4 peppercorns
1/2 green onion sliced
1 Tbsp hot bean sauce
2 Tbsp grated fresh ginger
4 cloves of  garlic diced
2 Tbsp soy sauce
1 Tbsp sesame oil
2 Tbsp apple cider vinegar
1/2 cup smooth peanut butter
8 oz spaghetti noodles cooked al dente
1/2 cup chopped peanuts
3 scallions sliced lengthwise

Preparation:
Mix all of the ingredients in food processor blend until you get a creamy paste.Toss noodles with paste and garnish with peanuts and scallions.

Pasta and Variations on a Theme

Most toddlers and children like pasta. My own son lived on ravioli for about 3 years, and now my daughter's twins eat pasta almost every day. It can be made with just butter, some Parmesan cheese melted on top or a light red sauce like marinara. The problem is, how do you balance the carbs with vegetables and protein. Enter,veggie pasta. Each 2-ounce serving provides a one half cup of vegetables and 7 grams of protein.The pasta typically has spinach, carrot, broccoli, and tomatoes in it. Cook it up and season with butter or margarine and serve as a finger food for toddlers. If you add slices of ripe sweet melon and a yogurt drink and you have a nutritious meal that your kids will eat. As children grow and their tastes become more sophisticated, you can add chunks of sauteed chicken or other lean meats. What they won't eat is Basil pesto. What a shame. Most adults love it. Below is my recipe for basil pesto. I serve it with sauteed chicken, caramelized onions, mushrooms, and sliced asparagus over farfalle.

Ingredients:
2 cups fresh basil, packed tightly
3 garlic cloves chopped
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup toasted pie nuts
1/4 cup chicken stock
2 tablespoons of apple cider vinegar
Salt and pepper to taste

Preparation:
Add all ingredients into your food processor and blend on on high for 1 or 2 minutes until creamy. Add to cooked pasta and toss until it is medium green in color. Add your cooked protein and vegetables and serve.                    
                  

Spicy Pasta

This is my go to dish when I have not defrosted anything. It is simple to make and I always get rave reviews.This dish contains Prosciutto. If you get Open Nature brand, it only contains pork and sea salt and only pork raised without antibiotics.

Ingredients: 
3 tablespoons Extra Virgin Olive Oil
1 medium onion, chopped
2 cloves of garlic,minced
4 oz package of Open Nature prosciutto diced
1 14.5 oz can of petite diced tomatoes
1 tsp crushed red  pepper
8 oz of fettuccine cooked al dente
4 oz grated  Parmesan cheese

Preparation: 
Saute garlic and onion in olive oil until golden. Add prosciutto and cook until browned. Add tomatoes and crushed red pepper. Cook for about ten minutes. Serve over pasta with the cheese.

Tip: Vary the crushed red pepper to taste. One teaspoon is very spicy. Start with a smaller amount and work your way up.You can always supply extra crushed red pepper at the table