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!

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.

Creamy, Non Dairy, Broccoli Soup

It's the potato that makes this soup creamy without having to add cream. This also makes it diet friendly.

The whole family loves this one. I hope you do too.

You'll need:

Olive oil

1 onion, diced

2 cloves of garlic, minced

2 bunches of broccoli (they sell them 2 stalks to a bag at my store), cut into pieces, stalk and all.

3 medium to large white potatoes. Peeled and diced.

6 cups chicken or vegetable broth (I use our home made turkey broth)

½ tsp nutmeg

salt and pepper to taste

chopped green onion or chives

Cook the onion until soft in the olive oil.

Add the garlic and cook until it starts to take on some color.

Add the broccoli and potatoes.

Add the broth.

Bring to a boil then reduce to simmer.

Simmer until the vegetables are tender.

Use your handy dandy hand blender to puree the soup. You can also use a regular blender or food processor and do it in batches then return to the pot.

Heat through once more and season to taste.

Top with chives or green onion. (This step goes a long way to adding flavor for me. B4 the addition of the onion I usually find the soup to be missing something).

Serve hot and enjoy!

Easy Stove Top Macaroni and Cheese

This is the family's favorite mac and cheese.

This is an adapted Alton Brown recipe.

THIS IS NOT A DIET MEAL! LOL

To make this waist widening dish you'll need:

1lb elbow macaroni

1 stick butter

4 eggs
1.5 cups whole milk

1 teaspoon hot sauce (I use Texas Pete)*
2 teaspoons salt
pepper to taste
20 ounces, sharp shredded cheddar cheese (I actually use 24 because it comes in 8 oz packages. I've found that Kraft is the best in taste and melt-ability. It isn't kosher, however. )

Cook pasta in a large pot according to package directions until al dente. Drain.

Return to pot and melt in butter. Toss to coat.

Meanwhile, whisk together the eggs, milk, hot sauce, salt and pepper. **
Stir this mixture into the pasta and then add the cheese.
Cook, stirring often, over low heat until the cheese is completely melted and creamy.

Serve at once.

*Don't let the hot sauce scare you. I have NO tolerance for spice. This doesn't add heat but does add a bit of flavor that is missed if you don't use it.

**If you like mac and cheese with dry mustard (Stouffer's brand uses mustard) you can add 1 teaspoon of dry mustard into the whisked ingredients. Personally, I love it with the mustard but my family does not.

Pasta Fagioli

This is the best Pasta Fagioli EVER!

For the beans:

1 lb. dry Cranberry beans (Borlotti)
2 large garlic cloves
2 sprigs of fresh rosemary
3 Tbsp. extra virgin olive oil
2 tsp. Salt

For the soup:

2 Tbsp. olive oil

1 onion, diced

1 28 oz can diced tomatoes (I use Cento brand Chef's Cut)

6 oz. Ditalini or other small pasta shape
1/2 tsp. Salt

pepper to taste

For the beans:

Wash the beans and the soak them overnight in a big pan according to the package directions.

The next day drain the beans and rinse them.
Heat a large pan and add oil, garlic and rosemary. You may want to wrap with cheese cloth or put into a cloth tea bag as the leaves will fall off.
Add the beans and enough water to cover.
Bring to a boil and the reduce the heat to a simmer.
Cover simmer for about 1.5 hours.
Remove the lid, add the 2 tsp. salt and let them simmer uncovered for about 30 minutes or until cooked. Add more water if needed. They should be creamy, not soupy when they are ready.

Remove the rosemary and set aside the beans as you work on the soup.

You can make the beans the day before if you'd like.

For the soup:
In a large pan saute the onions in the olive oil.
Meanwhile, take 2/3 of the beans and blend them in a blender, set the other 1/3 aside.
When the onions are soft add all the beans, tomatoes (drain if they are in water; I don't drain the Cento brand), 4 cups of water and the salt.
Bring to a boil and add the pasta, reduce the heat and simmer until the pasta is cooked.
Add the pepper and stir well.
If you think it is too thick add more water.

Serve shredded Parmesan cheese and olive oil at the table. Personally, I like to top with a drizzle of olive oil.

Stuffed Red Bell Peppers

This was WONDERFUL! My youngest kept raving all through dinner. The whole family loved this so I figured I better get this written down before I forget what I've done so I can make it again. This would be a good way to use up leftover rice. I served this with a simple salad with lemon and olive oil dressing. This would be a nice lunch dish on its own as it is a complete meal in one. I hope you enjoy it as much as we did.

To make 4 stuffed peppers:

4 large red bell peppers

1 lb ground beef

1 onion, diced

2 garlic cloves, minced (I grate them on a small grater)

1 28 oz can diced tomatoes in puree (I used a large can of Cento brand Chef's Cut tomatoes)

2 Tbs sweet Hungarian paprika

1 teaspoon dried thyme (I actually just put a little in the palm of my hand and tossed it in)

Salt and pepper

2 cups cooked rice (I used brown Jasmine)

Cook the ground beef and onion together breaking up with the back of your spoon until the beef is cooked through and the onion has softened.

Meanwhile, cut the tops (stem part) off the peppers and remove and discard seeds. Set into a baking dish until you are ready to stuff them. You might also like to try cutting them in half so you'll have two shells out of one pepper to stuff.*

When the beef is cooked drain the grease. Add the garlic and let cook, while stirring, a few minutes. Then add the tomatoes (don't drain), paprika and thyme. Cook, stirring often, until it begins to dry up a little bit and all the flavors melt. About 10 to 15 minutes. Taste and add salt and black pepper as needed. Add the cooked rice and stir well; taste again for seasoning.

Stuff the meat mixture into the peppers.

Cover (with foil if you have to) and cook in a 350 degree oven for 30 minutes.

Enjoy!

*The peppers will be crisp tender when done. If you like them cooked more you may want to boil them in water for a few minutes before stuffing them.

**If you like a little spice I think red pepper flake would be a nice addition to the meat.