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26 Recipes for 2014 5&6/26

by on February 2, 2014

Last weekend I tried a low fat healthier version of fettuccine alfredo. Turned out pretty good, though the child complained and moaned and griped about the red peppers.

  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 cup fat-free milk
  • 1/4 cup fat-free cream cheese
  • 1/4 cup grated Asiago or Parmesan cheese
  • 1 cup broccoli florets (because I had them, I used peas)
  • 1 medium red bell pepper, seeded and cut into 1-inch pieces
  • 1 carrot, thinly sliced
  • 4 cups hot cooked linguine
  1. 1. In a medium nonstick saucepan over medium-low heat, melt the butter. Saute the garlic until fragrant, about 30 seconds. Whisk in the flour, then gradually whisk in the milk; cook, stirring constantly, until slightly thickened, about 2 minutes. Whisk in the cream cheese and Asiago; cook, stirring, until smooth, 1-2 minutes. Remove from the heat and cover to keep warm.
  2. Meanwhile, place the broccoli, bell pepper, and carrot in a steamer basket; set in a saucepan over I inch of boiling water. Cover and s team until tender-crisp, about 3 minutes.
  3. In a large bowl, combine the pasta and steamed vegetables. Add the cheese sauce; toss to coat thoroughly. Serve at once.

Yesterday I tried an Epicurious recipe; Quick Coq au Vin.

  • 2 bacon slices, coarsely chopped
  • 2 skinless boneless chicken breast halves
  • 2 tablespoons dried Italian parsley divided (though the recipe suggests chopped fresh Italian parsley)
  • 8 ounces large crimini (baby bella) mushrooms, cut in thirds
  • 1/2 onion (instead of the 8 large shallots the recipe called for), peeled, halved through root end
  • 2 garlic cloves, pressed
  • 3/4 cups dry red wine (I used a Pinot Noir, but the recipe suggests Syrah. Drier would be better, but the Pinot wasn’t bad)
  • 3/4 cups turkey broth divided (the recipe calls for low-salt chicken broth, but turkey broth is what we had available without a trip to the store.)
  • 2(ish) teaspoons all purpose flour
  1. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl.
  2. Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to bowl (reserve skillet). Place in microwave to keep warm.
  3. Add mushrooms and onions to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1/2 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes. Meanwhile, place flour in small cup.
  4. Add 1/4 cup broth, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper.
  5. Because our chicken breasts were pretty big, I nuked them in the microwave to finish the cooking and ensure they were completely cooked through.
  6. Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.

Margaret gave it a thumbs up, and Emma liked it too, though she complained mightily about the onions.

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