No quilting time today but I did get the current project pinned for handsewing. I do, however, get to crochet this evening as I have an order for a little girl's shawl to match one for her mother. I love it when mothers and daughters like to have something the same to show the world they like belonging to each other. This should be one of those joyful projects.
I raced home from morning Mass in order to get the house cleaned and the laundry going before I headed out to bag the annual turkey. Okay, no shotguns involved as the turkey was frozen stiff from being in the freezer! I did get the turkey for 47 cents a pound and that makes me very happy. Not too bad an entree for a big dinner party.
I purchased a treat for my teen son at the store . . . Spam! When I was growing up and we were trying to makes ends meet on a soldier's pay, Spam appeared at the dinner table way too often for me. Needless to say, I have never prepared this for my family's meal . . .ever! My son saw it at the store, a couple of years ago and now is very happy to see a can of it in the groceries when I get home. He slices it up and cooks up a few of them in the frying pan for a couple fo days in a row. As long as no mothers are harmed in the preparation of Spam, I will not object . . . too much!
Of course, I have my ways of 'getting even'! My favorite lunch treat is to dice up two or three Roma tomatoes, salt and pepper them, and then put on three or four thin slices of Provelone cheese and zap it in the microwave. Okay, it does small a bit strong but not, in my opinion, as bad as Spam!
Rain in the forecast for the weekend which figures as we have a distance to drive to fetch a college daughter home. I still can't believe my 'time in life' has come and I will only have two of my four children home for the Thanksgiving holiday. My friend, who is coming for dinner with her children will be minus one of her six, too. These children grow up way too fast! My husband always is sad that we were so tired when they were rambunctious babies that a lot of it is a blur! Here's hoping some of them do their duty and eventually provide us with grandchildren to spoil.
Wednesday, November 16, 2011
My version of Fettuccine Alfredo
When you have a holiday meal coming up the next day, you don't need a lot of work preparing a meal for the evening before. Since you could probably still have pies in the oven, you need something fast and something that can get prepared on the stovetop. This is our favorite go-to recipe. Don't like meatless? You can throw in some diced ham or chicken just before serving. A simple tossed salad goes well with this and your family will think they have been transferred to an Italian Cafe for dinner.
My Version of Fettuccine Alfredo
16 ounces pasta noodles (spaghetti works well, but fettuccine noodles hold the sauce better!)
1 cup heavy cream (milk works if you are watching budget and calories)
1 stick butter
3/4 cup grated Romano or Parmesan Cheese, dusted with 2 tablespoons all-purpose flour
1 teaspoon freshly ground black pepper
1/4 cup finely chopped green onion
1 tablespoon finely chopped parsley
Cook your choice of pasta until just done. You don't want a mushy presentation here! Drain the pasta and place back in the pot. While the pasta is cooking, melt the butter in another pot. Add the milk gradually and bring to a simmer. Add the flour-dusted cheese and stir constantly until it form a lightly thickened sauce. Add the pepper and onion to the cheese sauce, toss with the cooked pasta, arrange on a serving platter and sprinkle with the parsley.
You can easily increase or decrease this recipe depending on how many you are serving and whether this is a side dish or a course in itself. Additional grated cheese on the side as well as pepper can only improve each person's portions according to individual tastes. Chili flakes are an interesting sprinkle on the hot pasta.
My Version of Fettuccine Alfredo
16 ounces pasta noodles (spaghetti works well, but fettuccine noodles hold the sauce better!)
1 cup heavy cream (milk works if you are watching budget and calories)
1 stick butter
3/4 cup grated Romano or Parmesan Cheese, dusted with 2 tablespoons all-purpose flour
1 teaspoon freshly ground black pepper
1/4 cup finely chopped green onion
1 tablespoon finely chopped parsley
Cook your choice of pasta until just done. You don't want a mushy presentation here! Drain the pasta and place back in the pot. While the pasta is cooking, melt the butter in another pot. Add the milk gradually and bring to a simmer. Add the flour-dusted cheese and stir constantly until it form a lightly thickened sauce. Add the pepper and onion to the cheese sauce, toss with the cooked pasta, arrange on a serving platter and sprinkle with the parsley.
You can easily increase or decrease this recipe depending on how many you are serving and whether this is a side dish or a course in itself. Additional grated cheese on the side as well as pepper can only improve each person's portions according to individual tastes. Chili flakes are an interesting sprinkle on the hot pasta.
Potatoes fill out the meal plan . . .
We all have favorite recipes for the potato. Just in case you need an inspirational nudge, begin with the following and follow your inclinations. Who knows, one of the following might work into your Thanksgiving Holiday dinner.
Potato Wedges are simply that! Scrub, peel and cut into lengthwise wedges, four or five russet potatoes. Wedge them between the pieces of chicken in the baking pan and brush with olive oil. Don't forget to salt and pepper.
Whipped Potatoes are easy. Once you make your own, you will never want to use boxed ones again! Scrub, peel and dice four to six baking potatoes. Simmer in a pot of water until the potatoes are just tender. Drain (save the potato water for your next bread baking!), place in mixing bowl with ½ cup hot milk, three tablespoons butter, salt and pepper to taste. Beat until light and fluffy. Scrape into a microwave bowl, cover with plastic wrap until ready to serve. The potatoes heat up beautifully in the microwave at high for five to eight minutes.
Potato Salad comes in every taste, shape and type. My favorite way is to scrub, peel and dice six to eight white rose potatoes, depending on the size. Simmer until just done, drain and place in bowl for mixing. Splash with a quarter cup of cider vinegar. Toss in a packet of dry Italian salad mix, mayonnaise, brown mustard, sweet relish and chopped, hard-boiled eggs. This is just a basis. Taste and adjust to your family's likes. You can have a picnic at your kitchen table when Barbequed Chicken and potato salad make their appearance.
Potato Wedges are simply that! Scrub, peel and cut into lengthwise wedges, four or five russet potatoes. Wedge them between the pieces of chicken in the baking pan and brush with olive oil. Don't forget to salt and pepper.
Whipped Potatoes are easy. Once you make your own, you will never want to use boxed ones again! Scrub, peel and dice four to six baking potatoes. Simmer in a pot of water until the potatoes are just tender. Drain (save the potato water for your next bread baking!), place in mixing bowl with ½ cup hot milk, three tablespoons butter, salt and pepper to taste. Beat until light and fluffy. Scrape into a microwave bowl, cover with plastic wrap until ready to serve. The potatoes heat up beautifully in the microwave at high for five to eight minutes.
Potato Salad comes in every taste, shape and type. My favorite way is to scrub, peel and dice six to eight white rose potatoes, depending on the size. Simmer until just done, drain and place in bowl for mixing. Splash with a quarter cup of cider vinegar. Toss in a packet of dry Italian salad mix, mayonnaise, brown mustard, sweet relish and chopped, hard-boiled eggs. This is just a basis. Taste and adjust to your family's likes. You can have a picnic at your kitchen table when Barbequed Chicken and potato salad make their appearance.
Makes 'sense' . . .
We
rarely think people have good sense unless they agree with us.
- Francois de La
Rochefoucauld
Waves in An Ocean . . .
Waves In An Ocean
From Tuesdays With Morrie By Mitch Albom
A little wave was bobbing along in the ocean, having a grand old time. He's enjoying the wind and the fresh air—until he notices the other waves in front of him, crashing against the shore.
"My God, this is terrible," the wave says. "Look what's going to happen to me!"
Then along comes another wave. It sees the first wave, looking grim, and it says to him, "Why do you look so sad?"
The first wave says, "You don't understand! We're all going to crash! All of us waves are going to be nothing! Isn't this terrible?"
The second wave says, "No, YOU don't understand. You're not a wave, you're part of the ocean."
From Tuesdays With Morrie By Mitch Albom
A little wave was bobbing along in the ocean, having a grand old time. He's enjoying the wind and the fresh air—until he notices the other waves in front of him, crashing against the shore.
"My God, this is terrible," the wave says. "Look what's going to happen to me!"
Then along comes another wave. It sees the first wave, looking grim, and it says to him, "Why do you look so sad?"
The first wave says, "You don't understand! We're all going to crash! All of us waves are going to be nothing! Isn't this terrible?"
The second wave says, "No, YOU don't understand. You're not a wave, you're part of the ocean."
Got that right . . .
Got that right . . . only we are each one of those former 'normal' people to someone!
The
only normal people are the ones you don't know very well.
- Joe Ancis
Pineapple Brownies
I was sorting through the pantry and discovered a can of crushed pineapple which had been residing there, forgotten by me. This immediately reminded me of a favorite flavor combination - chocolate and pineapple. Further reflection brought to mind the combination of brownies with the addition of pineapple. Then I found the recipe and here it is! Remember to press the liquid out of the crushed pineapple or your brownies would end up more cake-like . . . which isn't bad, either!
Pineapple Brownies
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3/4 cup butter
1 ½ cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1 tablespoon freshly grated lemon zest
1 cup crushed pineapple, drained
3 ounces baking chocolate, melted and cooled
½ cup chopped walnuts
Stir together the flour, baking powder, and salt and set aside.
Cream together the butter and sugar thoroughly. Add the eggs, vanilla, and lemon zest, beating well. Stir in crushed pineapple. Fold in the baking chocolate and walnuts. Spread into a 11x13-inch baking pan or one of comparable size or two smaller ones. Bake for approximately 30-40 minutes or until top is firm. Cool before cutting.
Ideas . . .
Save the juice you drain from the crushed pineapple and make a thin glaze for the brownies.
Line the bottom of your baking pan with parchment for cleaner removal of the brownie portions.
Pineapple Brownies
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3/4 cup butter
1 ½ cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1 tablespoon freshly grated lemon zest
1 cup crushed pineapple, drained
3 ounces baking chocolate, melted and cooled
½ cup chopped walnuts
Stir together the flour, baking powder, and salt and set aside.
Cream together the butter and sugar thoroughly. Add the eggs, vanilla, and lemon zest, beating well. Stir in crushed pineapple. Fold in the baking chocolate and walnuts. Spread into a 11x13-inch baking pan or one of comparable size or two smaller ones. Bake for approximately 30-40 minutes or until top is firm. Cool before cutting.
Ideas . . .
Save the juice you drain from the crushed pineapple and make a thin glaze for the brownies.
Line the bottom of your baking pan with parchment for cleaner removal of the brownie portions.
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