A special thanks goes out to Josh Wrenn for his unintended reminder that I haven’t added any recipes to my blog for quite awhile! So, here is one that I most definitely cannot take credit for, but that my hubby and I love.
It all started on our honeymoon at Walt Disney World, Orlando. We were having dinner in EPCOT at Alfredo’s, in Italy. We ordered a pasta sampler, and were blown away by the wonderful sauces. I asked the waiter about the one sauce. He said it was their signature Alfredo sauce. Well, I had never had one so yummy, and asked what they did – he wouldn’t or couldn’t say, but did tell us that Americans make it wrong by adding milk or cream. Well, I searched for this sauce for years. And 2 years ago, while planning an Italian dinner party for hubby’s birthday, I found it. On the internet. Alfredo’s di Roma, from the original restaurant in Rome. So here it is.
Alfredo’s Original Alfredo Sauce:
- 1 pound very thin fettuccine
- 6 ounces unsalted butter
- 6 ounces parmigiano-reggiano, grated
First, let the butter soften to room temperature. Cook the pasta according to the directions if dried, 3 minutes if using fresh. Meanwhile, place the soft butter in a bowl, and begin mixing the grated cheese into the butter, until it is smooth and creamy. Reserve 1/2 cup of the pasta water. Drain the pasta and place in a large bowl. Toss with the butter and cheese. (IF the pasta seems too dry, add small amounts of the reserved water, but only if needed.) Plate and serve!
Dear gentle readers,
it seems that I am a day late and a dollar short this week. Nevertheless, here is a yummy yet healthy way to enjoy that ubiquitous America staple, the casserole!
One-Pot Taco Casserole ‹ Hello Healthy https://blog.myfitnesspal.com/one-pot-taco-casserole/
This looks absolutely delicious! I simply have to rry this one!
Seafood Stew – http://drhyman.com/blog/2015/10/19/seafood-stew/
On the My Favorite Recipes page, I posted this recipe. The other night I wanted to change it up, so here is my variation on: Fratelli Briganti Tomato Sauce (below).
First, I prepared the heirloom tomatoes I bought at the county Farmers’ Market.
Then I cut up some leftover pork loin, and browned it in a skillet, with a small amount of grapeseed oil. Once they are browned, remove the pork cubes with a slotted spoon and set aside.
Add the tomatoes to the hot skillet and saute for a minute or two, just until softened slightly.
Next, add the pork back into the tomatoes, along with fresh ground black pepper (or crushed red pepper, if you like it spicier) and some fresh mozzarella.
When the cheese is melted a bit, toss the sauce with the cooked pasta of your choice, plate and top with some grated Loccatelli peccorino romano!
(My original post on this blog:)
While watching Diners, Drive-Ins, and Dives last week I just had to copy this recipe from Fratelli Briganti in Firenze, Italy! Made it on Friday, and it was wonderful! You have got to try it. You will need to find the freshest local tomatoes for the wow factor!
- Fresh local tomatoes (I used about one large or two small per person)
- Garlic cloves (2, or to taste)
- Fresh basil
- Olive oil
- Pasta (2 ounces per person)
- Fresh grated Loccatelli romano, or parmaggiano reggiano.
Peel the tomatoes with a very sharp knife; dice into a small dice, place in.a colander and drain the excess juice. Slice then dice the garlic finely. Chop the basil leaves. Place the tomatoes, garlic a drizzle of olive oil and a oinch of salt in a bowl, let sit for an hour.
Start the pasta, cooking according to package directions. Be sure to use a good imported Italian pasta, although I did try it with a gluten-free corn pasta, and it was still quite good.
Heat 2 tablespoons olive oil in a saute pan,. Add the tomato mixture, and cook briefly till the tomatoes are softened. Add the drained pasta and some of the basil; toss together. Plate, and top with grated cheese and the rest of the basil.
It’s (almost) back to normal here – Blogging 101 has ended, Women of Faith is over, Stonecroft planning meeting done. Hubby still congested from sinusitis, but on the mend. It’s time for -da, da daaaaaaa! Monday Madness!
Yes, this will be my new featured post each Monday. Now you can plan ahead to come and read what’s happening (or you can duck and cover- whichever. I won’t tell.) The results of the poll that I posted last week are a split decision, so this feature will have a split personality. Oh, well, no one’s perfect. So, here we go!
Today, I am going to share with you two simple recipes I created this summer while my friends and I are learning about The Daniel Plan for healthy eating. Enjoy!
Simple Salad Dressing – about 51 calories per serving
1 tablespoon olive oil
2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon agave nectar
1 teaspoon chia seeds
1 ounce fresh or 1 teaspoon dried cilantro
Combine all ingredients, and shake well. Makes approximately 4 servings.
Next, do you have too many blueberries? Then try making this topping for waffles, potato latkes, pancakes, etc.
Blueberry Topping – approximately 8 servings, 31 calories per.
1 pint blueberries
2 ounces apple cider or apple juice
Place in a 2-3 cup saucepan, bring to a boil, and cook for about 5-6 minutes, or until thickened. Place in airtight container, and store in the refrigerator. Yum.