It’s been a busy at our home for the past few days. Phillip has returned from college for a few days before returning to Linn, Mo where he will continue his 4 year degree and work for Missouri Technical Institute. He will be a recruiter for the college. Our relatively tidy house has sort of gone out the window with clothing everywhere!
I’m always excited for the warmer months because of grilling season and it’s my favorite style of dining. Though I may be a chef by trade I still enjoy the simpler side of foods. A clean, uncluttered vegetable, carbohydrate, 1 only, and grilled meat or fish. That is perfection! With summer coming everyone wants to spend more time outside on the lake or at the grandkids baseball games. This means easier lighter eating.
This week Phillip is holding down the fort at home as Ervin and I head to Kansas City for the wedding of our good friend, Logan. She is the daughter of Phillip’s namesake, so it’s a special time for us. We’ve reserved a nice hotel and we intend to pamper ourselves just a bit while we are away. We also have friends and relatives to call upon while we’re there. (I even have a delectable picnic basket ready for our hotel room, upon arrival!)
The recipe this week is a very easy dish for springtime; vegetables & fettucine in an Alfredo sauce. Grill a piece of salmon, chicken or steak, add the side dish and you are ready to go. The kids will even enjoy the leftover pasta and vegetables for an after school snack.
We have been so active I haven’t even gotten my flowers ready for the season. When I get back home I’ll need to get right on that project. In the stores we should be seeing specials on strawberries, asparagus and soon delicious rhubarb. All of the above will freeze quite well. My friend, Lucy, has already picked strawberries at the local berry farm. She keeps sending me pictures of how beautiful they are. I think she’s just rubbing it in because I’m at work and she’s out picking berries!
Go forth with a smile this week. Try something new, and spread joy wherever you may go. The recipe is easy, start cooking up a nice dinner!
Simply yours, The Covered Dish. www.thecovereddish.com
Springtime Fettucine
Easy Alfredo Sauce
1 1/2 cups half and half cream
1 1/2 cups freshly shredded parmesan cheese
4 tablespoons butter
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Mix all the ingredients together in a small saucepan over medium to low heat. When the mixture is heated thoroughly and the Alfredo is smooth the sauce is complete. Never allow the sauce to boil. You can freeze this recipe for 2-3 months. This will adequately cover 16 ounces of pasta.
Note: Those liking a richer sauce can go with heavy whipping cream and those watching the fat could use a ‘fat’ free version of half and half, if desired. I don’t ‘normally’ recommend fat-free products in cooking, it’s all a personal choice.
16 ounces cooked, drained fettucine
2 tablespoons olive oil
1/4 cup finely minced onion
1/2 lb. asparagus, cut into one-inch pieces
1-1 1/2 cups carrot, peeled & cut into thin rounds
Black Kettle seasoning salt, (Certainly use your own choice)
2-4 fresh minced garlic cloves
1/4 cup dry white wine or dry sherry
Fresh basil for garnish, dry works in a ‘pinch’
Additional fresh grated parmesan cheese
Cook Fettucine, drain and massage pasta with light amount of additional olive oil, if desired. Pasta could even be cooked the day before and just reheated.
In a large skillet heat olive oil and sauté the minced onion, carrot and lastly the asparagus. Lightly sprinkle vegetables with Black Kettle seasoning salt. As vegetables begin to tenderize add 1/4 cup dry white wine, add minced garlic and lastly the ham strips. Reduce wine down. Combine the pasta, vegetables and ham in the original pasta pan. Slowly drizzle Alfredo sauce over ingredients and coat evenly. Present the dish with fresh basil over the top and/or freshly grated parmesan cheese. Often fresh ground black pepper is a good topper. Sometimes the vegetables will release more liquid than anticipated, should this occur drain before adding to the pasta. Serves 4-5 as a main entrée.
Options: Mushrooms, broccoli, peppers, julienned sugar snap peas, turkey or chicken.
Lately I’ve been asked several times for my Alfredo recipe. I typically don’t use one. However, if I have to have one written down this would be it. At first you will think this sauce is not real ‘thick’, but as it begins to cool, the consistency is very nice. There have been times when I’ve even used a bit of Swiss in the dish. For those seeking a richer take on this sauce just reach for the heavy cream!
