Last Night’s Dinner: Broccoli Alfredo

I sorta followed this recipe I found on Pinterest: Fettuccine alfredo.
By sorta you can probably guess that I kinda fudged some measurements.

alfredo sauce with broccoli

Here’s my version–Mostly eyeballed

Cut 6 tablespoons butter into a soup pot on medium low heat. Saute a diced onion and 3-4 tablespoons of minced garlic in the butter. I added salt and pepper periodically through the cooking stages–To the onion stage and after the cream had thickened a bit. Grate 1 1/2 or 2 cups parmesan and set aside. 

While you’re waiting for the onions to go translucent, start boiling a large pot of water with an eyeballed amount of salt in it. Once the water began to warm I threw in a bag of frozen, chopped broccoli pieces. When the water comes to a boil add a whole box of fettuccine or whatever pasta your darn well feel like eating! Screw the rules of a specific pasta to a specific sauce. I almost made it with bow ties. Set a timer for al dente recommended on the box. Otherwise you’ll forget about it and overcook it….Not that I would ever do that.

Once the onions are ready, add 2 cups of heavy whipping cream. Bring to a super soft boil. Make sure you get tiny bubbles but that can be calmed by stirring, which I did almost constantly. I was terrified that I would burn it. All the recipes and cooks will tell you that the cream will reduce.  Folks, unless I had dumped it back into a measuring cup, I would not have been able to tell at all. And who dumps cream into a measuring cup to check? I  had my on a soft boil for about five minutes and the cream did seem thicker.

pasta in bowl

I turned the heat off but left the pot on the electric stove top–It was getting some residual heat. Slowly stir in the grated parmesan little handfuls at a time. When each little handful melts down, add another until your 1 1/2 cups are in the sauce. If you don’t think it will be too thick go ahead and add the extra half cup. I reserved mine as a topping for when I served my pasta.

Next, I used a smallish sieve to scoop the broccoli out of the pasta pot. Mostly the broccoli floated to the top and the pasta to the bottom so it worked out nicely. You may want to test a piece of broccoli for tenderness. Mine was done about four minutes before my pasta timer went off. I threw the broccoli straight into the sauce because it was ready just a couple minutes before my broccoli.

When the pasta timer buzzes, drain it and add it to the alfredo. Stir it around and serve as you like. I didn’t even notice any troubles reheating this on the stove later. There are so many fats in the sauce that I didn’t need to add anything extra. Heat on low with a lid to keep from scorching the pasta.

A quick tip on the parm. I bought a block and grated it myself. Typically store bought pre-grated cheese has added flour (or probably some evil chemicals) to keep it from sticking back together. This also means it can be harder to melt into a sauce. Use pre-grated at your own risk. I’m sure it would work in a pinch. Don’t use the foot-cheese AKA powdered parm tho. For real, just don’t.Pasta close

Okay, I realize how irritating it is to read a recipe in the middle of shitty narrative. So, for those who are simply skimming for a recipe:

Broccoli alfredo

6 tablespoons butter
1 diced onion
3-4 tablespoons of minced garlic
2 cups heavy whipping cream
2 cups parmesan, grated (Grate it yourself!)
bag of chopped, frozen broccoli
1 box of fettuccine/pasta 


-Saute onions and garlic in butter.
-Cook broccoli and pasta (al dente) in a pasta pot together.
-Soft boil and keep stirring cream until slightly thickened approx 5 min.
-Turn off heat and add 1 1/2 cups parm at a time. Stir in until melted.
-When tender, add broccoli to sauce.
-Drain al dente pasta and add to sauce.
-Scarf it down!

It is ridonkulous that that is all it takes to make this amazing pasta.

Advertisements

Day 232: One Pot Meal

image

Same old foods but in a new way.
I begged my friends to tell me what to cook and briefly went over the few things I had in my cupboard. They came through.

This is one of those Mash foods or one pot meals. I associate it with foods eaten on trail because we typically kept dumping ingredients into a pot until we had a relatively balanced meal.

image

What I ended up using:
1 lb sausage, browned
1 box of Zataran’s Spanish rice, cooked
2 cans black beans, drained and rinsed
1 can yellow whole kernel corn, drained
1 can diced tomatoes, drained (in addition to the one I added to the rice box).

This was very, very yummy. Even Kit liked it and he is a little more skeptical of recipes that I can’t label with a proper name.

Day 174: Shepherd’s “Pie”

image

Much like calling pizza a “pizza pie” it I’d just wrong. Savory pies shouldn’t be called pie. Think of quiche, that’s in a pie plate with a pie crust but it is not sweet.

Make this casserole last week and k was super pleased with the outcome. My friend and I made the potatoes from scratch, grated the cheese, opened the bag of frozen veggies and cooked the (still frozen) ground beef.
We also added a can of diced tomatoes and a can of whole kernal corn.

Shepherd’s pie is so worth the effort. The step most people forget is that you must season all three parts or it will be super bland.
Season the meat while cooking, the veggies once dumped in the baking dish and the potatoes while mashing.

Day 144: Dinner is Served

image

I have taken oodles of pictures of dishes I have made and this meal, although simple, was exactly what I needed.

Kit and I were both pretty pooped from jobs and farm work. We knew we were hungry but couldn’t visualize any effort going into it.

Kit sliced up a block a cheese while I scrounged in the cubboards looking for non-tomato soups.

The end result is as you see it. Mugs filled with heated hearty vegetable soup and two cheese grilled cheese sandwiches.

Awesome. Awesome dinner. I may have grilled cheese night again but plan ahead by having sautéd onions and mushrooms, sliced tomatoes, and homemade soup.