Posts Tagged ‘ Fettucini Alfredo ’

Grilled Acorn Squash

It’s a sunny day and I can use my grill!  All  is good!  Yesterday I used the butternut squash that’s been sitting on my counter and today I’m grilling the acorn squash.  I love produce that can sit on the counter for some time without spoiling.  I have the tendency to purchase beautiful produce and not use it quickly enough.  It’s a bad habit I’m working on.

This morning I had a dentist appointment.  The kind where I had to open wide for over an hour while they started a crown.  My dentist is amazing but 1 hour of that with even a mildly arthritic jaw is just too much.  For the rest of the day I’m sticking to a soft  food diet.  I’m not loving the fact that I’m slowly morphing into an old decrepit version of myself.

Dinner tonight is an old favorite Fettucini Alfredo paired with the grilled squash.  While the alfredo is anything but vegan the squash recipe is easily adaptable.  It’s also gluten-free.  The one thing I don’t like about squash is cutting into it so I pierced it a few times and microwaved it for 3 minutes to soften it before slicing for the grill.  That made the whole thing super easy.

Before I get to the recipe I have to mention baby Alyssa who I got to meet today.  She belong’s to my friend Kathy and is just the cutest sweetest baby I’ve seen in ages.  Alyssa let me hold her and feed her and she slept on my shoulder for a bit.  My babies are now adults so I’ve been missing out on the enjoyment of a newborn for quite awhile!  Isn’t she a cutie!

Ingredients

1 medium sized acorn squash

2 tablespoons vegan margarine or butter

2 tablespoons brown sugar

1 teaspoon of rum (brandy or bourbon will do, even OJ will work)

Just a smidge (scientific term) of cinnamon nutmeg, & cardamon

Salt to taste (optional)

Directions

Pierce the squash with a knife in a few places going with the ridges and microwave for 3 minutes, cool, slice into 1-2 inch slices

Let margarine or butter get to room temperature and whisk in other ingredients

Rub mixture over each slice of squash

Place on medium high grill and cook on each side about 5-7 minutes per side or until you see nice grill marks, after turning the first time brush the remaining sugar butter mixture on top

Since it was just us with no company we ended up picking it up with our hands and eating it right out of the skin.  It was really sweet, tender and delicious.  The dogs very happily inhaled the leftovers that I placed in their bowls.

Have a peaceful day,

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Fettucine Alfredo revisited

Ok, well lucky for me my decision to start cooking lighter foods with less dairy product wasn’t an actual resolution.  I’m also aware that in my short time of blogging I’ve already posted a recipe for fettucine/fettucini alfredo.  However, tonight my son’s dinner request was the good old thick variety of alfredo sauce as opposed to the lighter version that is mostly cream and parmesan cheese.  I really like this recipe and normally a little bit goes a long way.  It’s pretty heavy therefore small portions are typically fine.  In my case this isn’t true because a normal person’s serving is quite different than a 19 year old guy’s serving.  I used a pound of pasta for 3 people and have 1 smallish serving leftover.   I expected more than that, but it’s fine.  I find this recipe works best if you allow the ingredients to come to room temperature before putting them together.  Broccoli or peas make a good toss in.

Fettucini Alfredo with Ricotta

1 pound of fettucini cooked al dente

1 egg lightly beaten

8 oz half and half  (I use fat free)

1 small container of ricotta (low fat is fine)

1 cup parmesan cheese

1/2 stick of butter

pepper to taste

Directions

Bring the cheese and eggs to room temperature.

Cook the pasta until al dente

Wisk together the ricotta, egg and half and half, when creamy mix in the parmesan, add pepper to taste

When pasta is done cooking add back to the pot and toss in the butter until it’s melted and coating the pasta evenly

Cover with the ricotta mixture and toss until the sauce is heated from the pasta, the stove top should be turned off

Season with more pepper if needed, serve immediately

Fettucini Alfredo

This recipe is a slightly lightened up version of the classic favorite.  It’s not a low calorie version but I cut a few corners while maintaining a rich and creamy texture.  The original recipe was one from Emeril Lagasse but I wanted a lighter creamier sauce so I made a few changes. I add some frozen peas for a little color.   For myself, this recipe was my entire dinner paired with a nice salad.  For my husband, I marinated a chicken breast in some Italian dressing and grilled it.  Alfredo sauce does not reheat particularly well for left overs, it comes out a little lumpy.  Personally I don’t mind it and plan on taking  a serving to work tonight for my dinner.

Fettucini Alfredo

1 lb fettucini pasta

4 tablespoons unsalted butter

1 large or 2 small shallots finely chopped.

1/2 cup heavy cream

1 1/2 cup fat free half and half

1 to 1 1\/2  cup parmesan cheese

salt, pepper to taste

1/4 teaspoon red pepper flakes (more if you like)

a teeny tiny pinch of nutmeg (optional)

8 oz frozen peas

1 teaspoon cornstarch  mixed in 3 teaspoons cold water stirred until no lumps

Cook pasta according to package directions and your personal taste.  Add the frozen peas to the pasta during the last minute or two of cooking.   Once cooked drain well.   Heat the  butter on medium high and add the shallots.  Saute until lightly browned.  Add the cream and half and half and stir until well heated 3-4 minutes.  Stir in the cheese and seasoning mix well.  Add in the cornstarch mixture stirring and allowing to come to a light boil to thicken.  Once it reaches the desired consistency turn off the heat and toss with the pasta and peas.  Serve immediately