Skip to main content

09-24 Light & creamy linguine

This is sauce is used sparingly so seems lighter than alfredo and bechamel but very similar.

Cook 14-16 oz of linguine, fresh if possible and drain.
Reserve a little cooking water and stir to keep pasta from sticking if you are waiting for the sauce.

Sauté:
2 scallions or 1/2 onion, chopped
2 t unsalted butter
2 t olive oil
until softened, stirring occasionally.
Add
1 1/2 c peas, thawed if frozen
Stir to coat in butter sauce
Let them cook about 5 minutes
Add
1/2 c heavy cream
6-8 slices Canadian Bacon, cubed (or same amount of ham)
Stir and let cook 4-5 minutes
Pour over cooked, drained pasta and add
a couple of ounces of Parmesan cheese, grated
on top. You can also sprinkle some herbs on top.
Season with salt and pepper

This sauce is barely a coating so it makes it easier to save extra portions.
The cream doesn't end up separating like with an Alfredo.

Comments

Popular posts from this blog

01-22 Cooper Lasagna

In skillet, brown:  1 lb ground beef  +  1-2 T Italian seasoning  OR 1 lb ground Italian sausage 4-6 zucchini, cubed  breaking up meat into small bits.   Cook until meat is browned well through and zucchini is softened. Meanwhile,  Combine in a bowl with hand mixer:  10 oz lowfat Cottage Cheese   1/4-1/2 c fresh parsley, chopped   2 eggs   to substitute for ricotta. (It's lighter).  Gather other ingredients:  1 box no cook Lasagna noodles   2 jars spaghetti sauce or homemade marinara sauce   3 c shredded mozzarella   1 c parmesan, shredded Layer, in 9 x13 casserole, the ingredients in the following order:  Sauce - noodles-zucchini meat-sauce-cheese-noodles-cottage cheese mix-sauce-cheese then repeat once more. So use 1/2 of each ingredient for each layer.  Cover with foil. Place in 350F oven for about an hour. Remove foil 15 minutes before it's done to check liquid amount. If goopy, leave foil off.  Or if toasty top is desired, keep foil off. 

Pueblo Squash

 Turns out the baked squash with brown sugar that my mom used to make was also a New Mexican recipe! So simple to make and so satisfying for a fall side or snack. Or even the meal if you want to add tomatoes, corn or a meat to it Cut an acorn or butternut or... squash in half and remove the seeds. Sprinkle the flesh with salt and pepper. Brush it with , then sprinkle it with brown sugar.   Cover with foil or a lid and bake at 375 for about an hour - until the flesh gives way to a fork piercing it easily.  S

10-01 Pumpkin Apple Stew

This is SO delicious and definitely gives you the "fall" experience. The sweetness of the apple cider and apples play off the pumpkin and all that's missing is a hayride or carving pumpkins afterward. Its perfect for a cold, miserable day or even if you are just chilled. It takes a bit of time but is so worth it! Its very flexible -try substituting different veggies or cooking it in the crock pot. This recipe serves about 5 but is easily doubled for more company. Put your dutch oven or heaviest pot on the stove top to heat up. In a baggie or in a mixing bowl, mix together: 1 1/2 T flour 1 t fennel seeds, crushed 1/2 t salt 1/4 t pepper Then add in 1 lb boneless pork, cubed about 1" or smaller Stir or shake to coat pork well. Drizzle your hot pan with a bit of olive oil Add the coated pork and 1 onion, sliced thinly Sauté the onions and pork until the onions soften and the pork is brown on all sides, stirring gently occasionally to get all sides.