As much as I would like to take credit for this recipe, my dad is really the genius behind this dish (my only real contribution is the spinach and whole wheat pasta). Truth be told, he is the genius behind most of my favorite dishes. He has this amazing ability to recreate healthy versions of complex dishes without ever looking at a recipe – and this pasta is a perfect example of this gift.
A couple years ago dad decided to make fettuccine alfredo for the family. He didn’t bother heading to the computer and looking up a recipe, instead he grabbed a couple of things from the fridge and started throwing them together in a sauce pan. Sure, he was already familiar with the basics behind a cream sauce, but that was about it. It took a couple tries to eventually perfect the recipe, but what he ended up with was a much healthier (and in my opinion, tastier) version of a traditional cheese sauce. The average alfredo recipe calls for multiple sticks of butter and a whole lot of heavy cream. Dad’s recipe, on the other hand, manages to cut back significantly on these ingredients, yet doesn’t seem to lose any flavor in doing so. That’s pretty impressive if you ask me.
As I’ve become more comfortable in the kitchen, I’ve begun taking steps towards working on my own recipe inventing skills. At the present time, these skills leave a lot to be desired, but at least I’ve got a pretty fantastic mentor.
What you need:
- 1 lb whole wheat fettuccine pasta
- 10 oz frozen chopped spinach
- 1 cup freshly grated parmesan cheese
- 1 cup half and half
- 1 cup 2% milk
- 3 tbs butter
- 3 tbs flour
- 1/4 tsp salt
- 1/4-1/2 tsp nutmeg
- pepper, to taste
What you need to do:
- Melt the butter in a sauce pan and whisk in the flour to make a roux.
- Add in the milk and half and half and allow to heat up for a couple minutes.
- Add the cheese, one handful at a time, whisking thoroughly between each addition.
- Add the nutmeg, salt and pepper, and stir.
- In a separate pan (or the microwave) defrost the frozen chopped spinach and add it to the sauce.
- In a large pot, bring water to a boil and cook the fettuccine.
- Once the pasta is cooked, combine with the sauce, and serve.
I guess it’s finally winter. How do I know this? Well for one thing, people have stopped questioning my sanity when they see me walking around in my knee-length down coat, gloved hands shoved deep in my pockets and nothing but my eyes visible from behind my hat and scarf (I’ve been wearing this tundra-approved gear for the last 3 months and usually receive many confused stares given the average temperature of 40 degrees). There are also the more obvious indicators such as snow on the ground, an increasingly expensive heating bill, and my food cravings for soup, chili and fresh baked bread. There are few things quite as comforting on a cold day as fresh-out-of-the-oven (or in my case, bread machine) bread. Slap on a little butter and honey, and I’m ready to settle down for some much needed hibernation.
What you need:
What you need to do:
- Add the ingredients to a bread machine in the order listed above.
- Set the bread machine to 1.5 lb loaf with medium dark crust.
- Prepare for hibernation inducing smells.
Disorientation is a common occurrence in the hospital…for both the patients and the doctors. As a result of interrupted sleep, being kept indoors 24/7, and fact that you spend each day doing the same thing you did the day before, it’s not uncommon to forget what day it is, where you are, and at times, even your own name. Patient’s family members are encouraged to place pictures, clocks and calendars in the rooms to help their loved ones keep reality in check. After just taking part in my first ever “black weekend”, I’m beginning to wonder if I need to start carrying around my own little reminders.
For those of you who are less than familiar with this term, a black weekend means you’re on call for 12 days straight. Maybe this doesn’t sound like a big deal to most of you, but it’s left me feeling confused. This is the first time in my life that a “weekend” didn’t mean a break from the norm. Sure I usually spend these “breaks” studying…but you get my point. To be honest, I didn’t even realize today was Sunday (and therefore my day to post a recipe) until I was walking home from work today. I’m feeling kind of disoriented… I guess I’m only A+O x 2.
Maybe the “black weekend” isn’t really a valid excuse, but that’s what I’m gonna use to explain why I have no recipe to share this week. Instead, I’m going to leave you with a couple pictures of the people that help keep me oriented.
So long winter break. You will be missed.
Goodbye to sleeping in till 9, vegging out in front of the tv as we plow through multiple seasons of Outnumbered, and acting like a helpless child who has forgotten how to cook as my parents feed me multiple times a day.
Goodbye paradise (which seems shockingly similar to childhood).
Hello reality. We meet again.
This was my last legitimate winter break. Ever. I’m sad.
I love school, but I struggle to fake a smile as I leave the cozy confines of my home for the frustratingly chilly hospital (and I do mean temperature as opposed to attitude). At least I got a good send off breakfast – the traditional (at least in my family) “Egg in Bread” New Years Day meal…and this year we had the added treat of roasted red peppers.
What you need:
- 6 large red or yellow peppers
- 12 cloves of garlic, peeled
- Olive oil
- 2 mason jars
What you need to do:
- Place your 6 peppers in the oven on the middle rack and set it to broil.
- Keep an eye on the peppers and rotate them whenever the top side starts to brown.
- When all four sides are adequately roasted, take them out of the oven and place them in a covered bowl (this is supposed to help loosen the pepper skin).
- After 5-10 minutes, take the peppers out of the bowl and peel off the skin.
- Slice the peppers into long strips and place half of the pepper slices in each of the mason jars.
- Add 6 peeled garlic cloves into each of the mason jars.
- Add enough olive oil to top off each of the jars.
- Screw on the tops and place in the fridge.
- Let the peppers sit in the fridge for at least 3-4 days before you start to eat them.
(I’ll admit I don’t know how long these peppers keep in the fridge because my family usually eats them up within 2 weeks. If you want to store them for longer, be sure to can them “properly”.)
