Monday, February 7, 2011

Fettuccine Alfredo

This is (according to the book I took it from) the traditional, authentic, Alfredo. It is easy to make, cheap, satisfying and fattening. You can also make a few additions to bulk it up a bit. Most vegetables would be nice tossed in (steam them first or add them to the pasta water). You can also (if you don't keep kosher) add grilled chicken, shrimp, scallops, and other meat or fish.

You'll need:
1lb fettuccine (you can use other pasta too)
2 cups heavy cream
2 tablespoons butter
salt and pepper
½ cup grated parmigiano-reggiano cheese (parmesan works too but the other is the best)
2 large egg yolks, beaten
grated nutmeg (optional)
parsley, for garnish (optional)

Cook pasta according to package directions. Remember that it will cook a little more as you make the sauce so don't over do your pasta.
Drain and return to the pot.

Add the cream, butter and salt and pepper.
Cook, stirring to combine, over low heat for 3 - 5 minutes.

Stir in cheese and continue to cook until it is nice and melted into the sauce.
By this point you should have the consistency of a very heavy cream. It may still be on the sloppy side though. Don't worry, it will thicken up.

Remove from the heat and quickly stir in the egg yolks.
Toss until the pasta is well coated.
This is where you can toss in shrimp, chicken or other extras if you wish.

You can grate in a little nutmeg at this time if you like or you can top each individual serving with a grating of nutmeg and a little chopped parsley. For me, the nutmeg is key to that traditional Alfredo taste.

It will thicken up even more after you place it in a serving bowl or individual serving bowels.
Trust me and the recipe.

I hope you enjoy!

This recipe is so easy my 12 year old daughter can make it. The photo below is proof. She made it a while ago, one night when I wasn't feeling up to cooking. What a good girl! Way to go Tessa!

Wednesday, February 2, 2011

Italian-ish Turkey Rice Skillet

Since I don't have a camera any more I guess I can post recipes without having to make them for the photo. I've made this plenty of times to know it's a keeper.

This came about when I found a recipe online and made so many changes it wasn't even close to the original anymore. With a little more tweaking I ended up with this family favorite. Feel free to use left over rice.

You'll need:
2 tablespoons olive oil
1 lb ground turkey
1 small onion, diced
1 teaspoon fennel seed
1 teaspoon dried sage
¼ teaspoon seasoning salt
1 large garlic clove, minced (I grate it...use more if you like)
1 red bell pepper, diced
1 head escarole, washed and torn
1 cup chicken broth (or that powder stuff and 1 cup water)
4 cups cooked rice (I use jasmine) 

Cook the turkey and onion in a large skillet in the olive oil. If your turkey is fatty you may not need the oil; use your best judgement. Use the back of your spoon to break up the turkey as it cooks. Drain off the fat if necessary.

Add the next four ingredients and cook for a few minutes stirring to combine all the flavors.

Add the bell pepper. Let cook for a few minutes then add the escarole and pour the chicken broth over the top.

Cook and stir to wilt the escarole and cook the pepper to your desired level of tenderness. The broth will evaporate quickly but if it doesn't don't worry, the rice will soak it up.

Add the cooked rice and mix well to combine.

Serve hot and enjoy!

Lemon, Chciken, Rice Soup

This is a great soup adapted from a recipe I found online. Creamy without adding cream; it is very filling and definitely comfort food.

You'll need:
12 cups chicken broth (I used our homemade turkey broth)
2/3 cup rice, uncooked
2/3 cup small diced carrot
1 small onion, diced small
1 to 1.5 lbs chicken breast, diced (you can also use leftover cooked chicken)
4 tablespoons margarine or butter (obviously if you keep kosher you'll want margarine)
4 tablespoon flour
6 eggs
3 tablespoon lemon juice
salt and pepper to taste
chives, chopped or snipped or whatever :)

In a large soup pot, bring broth, rice, carrot and onion to a boil.
Reduce heat and simmer until the rice is cooked and the vegetables are tender.
Stir in the chicken, cook until the chicken is done and then turn off heat.*

In a small saucepan melt the margarine, add the flour and whisk until smooth.
Cook for a few minutes and then add 3 cups of the broth from the soup pot, a little at a time, stirring to combine. Cook until slightly thickened.

Meanwhile, beat the eggs well and add the lemon juice to them.

Add the thickened broth to the soup pot, a little at a time while stirring.
Add the egg, slowly, while stirring CONSTANTLY. Do not attempt if the soup is still boiling. You want the egg to add a creaminess; it isn't egg drop soup.

Heat the soup gently, stirring often. It will get thick enough to coat the spoon; that's good. Do not boil!
Add the chives (I like to stir them in but you might like to top each bowel with a tablespoon or so.)

Serve hot and enjoy!

* If you use cooked chicken add it when you take the soup off the heat.