April 27, 2010

And the lazy blogger award goes to....

Yours truly!

Between a visit home to see the family, craziness at work and really not being on the computer much at night, the blog has taken a back seat.

But I do have recipes to share - so lets' get to the updating...

Yet, alas, still a lazy blogger because I haven't taken photos of these two delicious meals I've made recently.

Tonight's delicious adventure in "What the heck should I make for dinner tonight, babe?" really turned out quite tasty and satisfying.

I'm not one for pasta with broccoli and cream sauce, but for some reason tonight, it just sounded good to me.

I opened Good Ol' Reliable (aka - The All New Goodhousekeeping Cookbook) and found a recipe for a Light Fettuccine Alfredo.

The sauce as the recipe instructs was a little bland but we doctored with more pepper and some dried basil and it really ended with a most delicious blend of seasoning and creaminess and not all of the fat of a full Alfredo recipe.

We both agree we'd make this again. Served this with broccoli in the alfredo.

2 teaspoons oil
1 small onion finely chopped
1 large garlic clove - I used 3
2 cups skim milk
1 cup chicken broth
3 T flour
1/2 t salt
1/4 t pepper
1/2 cup parmesan
1 package fettucine
1 package broccoli florets

Boil your pasta water and when it's close to being done add your fresh broccoli to get tender - then drain.

In a large, deep skillet (or a large saucepan) sauté the onion and garlic. In a bowl mix the milk, broth, flour, salt and pepper. Then add to the onion mixture and heat slowly to thicken and add the Parmesan. Toss with the pasta and serve and enjoy.

NOTE - so aside from adding the basil and such I said above, I also cooked the onion, removed it from the pan, and then put the milk mixture in and slowly warmed that up and then put the onion back in - this was to avoid curdling. If you have been following my blog for a while you know milk curdling when I make sauces is sometimes something I struggle with. This worked really well for the method and I'd do this again.

NOTE 2 - I added 1 T butter with the pasta too to add some richness and we discovered if you let the sauce sit about 4-5 minutes before tossing, it gets even thicker and creamier!

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