Spring. Pasta.

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I know. I know! FOOD! How freaking crazy is that? On a FOOD blog?

Alright. I’ll stop being dramatic. I just realized that, if I didn’t post something soon, May would go by with not one single post. And I know that, even though it’s only May 15th, because we’re about to get up out of this country for nearly 2 weeks, and I definitely won’t be posting then (since, you know, I barely post now..).

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Also, Spring won’t be around forever, will it? Although I hear it still feels like Winter in the Midwest, it does actually feel very springlike here in San Francisco, and even down in Palo Alto where I work it isn’t blistering hot yet. That said, I figure I should share this spring-like recipe while I still can, because it’s definitely something you should consider making.

I made this pasta recipe a month or so ago, and it is chock-full of spring veggies – broccoli, asparagus, even little cherry tomatoes. You could practically toss in whatever you like – possibly green beans, some roughly chopped kale or chard, whatever. The sauce that results from the pasta liquid, tomato juice, and melted cheese is really light, so light that you have to take care not to make any more pasta than the recipe dictates, or else it will be really dry. If you want a richer pasta, you could probably add a little white wine, or a tablespoon of butter to the pot at the same time you add the pasta water. For me though, I wanted to really focus on the veggies, and that’s the intention here: simplicity, good produce at its Springtime best.

I hope everyone has/has had a lovely Spring. I also hope you’ve enjoyed the rando pics I’ve posted. It’s my little way of barely hanging on to this blog and not totally saying goodbye. It’s nice to still have things to share, and despite having limited time, the picture-sharing is a great way to keep up. Hopefully, more recipes will come, but we’ll see how things go. I can’t remember the last time I took a photo while cooking – probably this one!

So, until next time, stay warm/cool/whatever ;).

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Spring Pasta with Blistered Cherry Tomatoes
adapted from Food&Wine, April 2013; serves 6

time commitment: ~1 hour

printable version

ingredients

2 bunches of broccolini or broccoli (about 1 1/4 pounds), thick stems halved lengthwise

1 garlic clove, sliced

5 T evoo, divided

Flaky sea salt

Freshly ground black pepper

2 pounds red cherry tomatoes

6 scallions, white and tender green parts only, cut into 1-inch lengths

1 bunch asparagus, cut into 1 1/2-inch lengths

1 pound tagliatelle

2 T unsalted butter

Large pinch of crushed red pepper

1/4 c chopped flat leaf parsley

About 1/2 c shaved ricotta salata cheese, for garnish

instructions

Preheat the oven to 425°. In a bowl, toss the broccolini and garlic with 3 T of the olive oil and season with sea salt and pepper; spread on a rimmed baking sheet. In another bowl, toss the tomatoes with the remaining 2 T of olive oil, 1/2 tablespoon of sea salt and 1 teaspoon of pepper and spread on a rimmed baking sheet. Roast the vegetables for about 25 minutes, until the broccolini is tender and charred in spots and the tomatoes are very juicy but not broken down.

Meanwhile, in a large pot of salted boiling water, cook the scallions until just softened, 1 minute. Using a slotted spoon, transfer the scallions to a bowl. Add the asparagus to the pot and cook until just crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to the bowl.

Add the pasta to the boiling water and cook until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Return the pasta to the pot. Add the roasted broccolini, scallions, asparagus, butter, crushed red pepper and half of the parsley. Add the reserved pasta water and cook until the pasta is al dente. Gently fold in the roasted tomatoes and any juices and season with sea salt and pepper. Garnish with the shaved cheese and the remaining parsley and serve right away.

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Ragù: It’s in there

I’m sure many of you are trying your damnedest to not turn on a single heat source, right? Facebook and Twitter are loaded with complaints about the hot weather in most parts of the country. In fact, my pops told me today that he almost breaks out in a sweat on the way to the mailbox (he was exaggerating, but only slightly).

But I have to be truthful – the only time I sweat in this city is during a jog, a painful bike ride, or walking up a huge hill or two; there is certainly no heat-induced sweating going on. I’m sorry, really, because I just can’t relate to most of you right about now. But I do remember it – I’ve always lived in humid areas, until now, remember?

In fact, Chris is in Austin right now on a business trip, and I’m sure he’s sweating through his t-shirt, and the fact that he’s bald won’t help the sweat rolling off of his head, either. And to be frank, I do miss that sometimes; I mean, it is August, right? Why did I wear a hoodie yesterday and wish I had on gloves when I got to the top of Turtle Hill? One word: microclimate.

My point here, is please forgive me for what I’m doing right about now which is one – making you wish you lived here and two – making you angry that I’m about to ask you to simmer a ragù for 2 hours. Trust me – you’ll want to crank up the A/C for this (or if you’re in San Francisco, you can open a window and take off your hoodie).

I made this dish a couple of months ago; I remember buying all the ingredients, and then putting them together in the fridge the Friday morning before heading out to work, Dutch oven waiting on the countertop. I came home, grabbed the heap of meats and produce, and happily chopped carrots, celery, and onions into tiny cubes. I cracked open a nice bottle of Malbec, pouring the obligatory amount into the pot, stirring and waiting, knowing that something absolutely scrumptious was simmering away.

I remember putting together a cheese plate to tide us over, since dinner was happening at 9:00 that night. Some things are worth the wait – this was one of them. And even today, I remember eating slowly, trying to make dinner last longer than usual. While this is definitely a pasta dish with what might appear to be a regular ol’ meat sauce, it is easily more than that. And it’s far more than the quick throw-together pasta meals from the jars in Safeway. In short – there’s stuff in it – good stuff, and you should make some of it, like yesterday, hot weather or not.

Classic Ragù Bolognese
Adapted from Bon Appetit, May 2011; serves 6

time commitment: 3 hours (half active)

printable version

ingredients
2 T evoo
2 medium onions, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled, finely chopped
6 oz ground beef (85% lean)
6 oz ground veal
3 oz thinly sliced prosciutto, finely chopped
1/2 c dry red wine
3 c beef stock, divided
4 T tomato paste
Kosher salt and freshly ground black pepper
1 c milk
1 pound of tagliatelle
Parmigiano-Reggiano cheese, finely grated (for serving)

instructions
Heat oil in a large heavy pot (preferably a Dutch oven) over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and prosciutto; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.

Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. (if you wish, you can make this in advance and rewarm it over the stove the night you plan to serve it.)

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with grated cheese.

The Bare Necessities

If you’re living in an eerie space for up to a month’s time, maybe more, what things are necessary for your functioning?

As it turns out, my necessities were primarily kitchen-related. It seems that all those other things lying around our house weren’t that important after all. Although let’s be honest – I do miss my couch, but I couldn’t justify moving that big ol’ thing around.

Yes, I had all my oils and all my spices sent here to our temporary apartment. Don’t judge; it’s hard enough grocery shopping with an empty pantry and fridge, and having at least some of my regular items on hand certainly makes the temporary stay more bearable.

Also, Chris unpacked everything and alphabetized my spices prior to my arrival – he is definitely a keeper.

What else? Oh yes. I will also be lugging my Dutch oven over to San Francisco once our temporary stay is complete. It seems I couldn’t imagine being without it for that long, and that was probably a good decision, what with the 3 pots and pans they have at this apartment. Cheap ones, too.

Prior to packing, I had a flashback to two summers ago in Hilton Head, easily recalling how shabby utensils are in furnished living quarters, and in light of said flashback, I quickly dug my old culinary school roll-up bag from the depths of a closet and loaded it up with all my favorite utensils, including my knife. That was definitely worth it, already. My knife needed sharpening, but thank goodness I packed my quick n’ easy sharpener too!

It seems I also can’t live without wine, because we brought all 3 boxes with us. We claim it’s because we felt more comfortable storing it here rather than a weird warehouse, but I’m not sure who we thought we were kidding when we used that excuse. Regardless of why, we’re already glad the wine is here.

Although the cooking has definitely taken a back burner, per se, having all my ‘necessities’ around has most certainly motivated me to toss a few ingredients together for dinner, especially since dining out nightly isn’t the best idea for these jeans I’ve been wearing every day that might bust at any given moment. So with that, another pasta dish has surfaced, this one loaded with kale, one of my favorite greens and meanwhile, my jeans (and my dignity) have been spared for yet another day.

Rigatoni with Kale, Bacon, and Sun-Dried Tomatoes
Adapted, barely, from Cooking Light, December 2010; serves 4

time commitment: less than 30 minutes

printable version

ingredients
8 oz rigatoni
5 c roughly chopped prewashed kale (~2 medium bunches)
2 slices center-cut bacon
1/4 c oil-packed sun-dried tomatoes, drained, rinsed, and roughly chopped
1/2 t crushed red pepper
3 large garlic cloves, chopped
1/2 t freshly ground black pepper
1/2 t salt
1 oz Parmigiano-Reggiano cheese, shaved
2 T fresh lemon juice

instructions
Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan and let dry on a paper towel-lined plate; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta and kale, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.

Time Flies; a Countdown

Time flies when you’re having fun, doesn’t it? In no time, I’ll be trying my hand at lemon-growing, learning to surf, biking through the Redwoods, driving with the top down while wearing a tank top, and relaxing on the Pacific shores, local brew in one hand. (Wine in the other, of course.)

Ok, ok, maybe not ALL of those things, but still. It’s definitely going to be different. Different and a little bit warmer. I must say I am very excited about being a California girl. Not that I really know what that entails, but next time you hear from me, I’ll be ‘on the other side’.

Meanwhile, I thought a countdown might be fun. You know, just for shits and giggles. Hopefully, more giggles though.

Let’s start with 20 and work our way down, shall we?

20: days until I start my new job. (Yes, I already have a job! I need an easy button for this one.) I still get to work at a fancy place (Stanford), but I get to work with preggers ladies instead of talk about hereditary cancer risk. Man, I will miss my job, but I think this will be a good change.
19: the number of dirty socks and underwear in a bag in “my room” at Jennifer & Jon’s. I need to do laundry. seriously.
18: how many different restaurants I’ve been to in the last two weeks. Yes, my pants are tight, too. By the way, Vancouver is a really cool city. I’ll talk about that in another week or so.
17: the number of times Riley has licked my feet in the past week. apparently, my feet smell special, and i don’t know if that’s good or bad…
16: yikaroonies, my niece turns this age on Sunday! Happy Birthday, Ash, and drive safe my dear!
15: how long it’s been since I’ve seen my kitty cat. Mama’s comin’ soon, Tange!
14: “free” days to figure out my surroundings once in CA. this includes finding a place to live. no pressure.
13: the number of lime-flavored chips I could eat right now. ok, double it.
12: how many times I look at craigslist-SF each day. also how many times I almost crap my pants at rent prices in said city.
11: a rough estimate of how many pounds I’ve gained in the last month, thanks to having tons of awesome friends who want to go out for “one last [insert drink/food/drink and food]”.
10: how many times Chris has tried to forward our mail. apparently the USPS doesn’t like that we live(d) on North Avenue. this also means I am not getting my food magazines. or bills. One of these is bad; I’ll let you decide which one.
9: this is how many pairs of shoes I have to find room for in my suitcase come Sunday morning. needless to say, I will be wearing rain boots to the airport, rain or shine…
8: how many sandwiches are on the menu at Grahamwich, which is where I’m eating with Caroline today. I already know what I’m getting though.
7: how many nights I’ve been lucky enough to eat dinner at ‘home’ with J&J. Jennifer made some amazing General Tso’s chicken one night, Jon whipped up cupcakes and tasty cucumber cocktails, and I made short ribs (of course) and some pork chops, also a winning pulled pork dish. Cooking with friends is one of my favorite things. Do i say that a lot?! Cuz it’s true.
6: months until we’re back in Chicago! Felicia, I’m glad you’re getting married :).
5: this is how many hours it takes me to get from Chicago to San Francisco. minus 30 minutes. hello blood clot and swollen feet. Dramatic?
4: four nights left of sleeping alone. Chris better watch out – I’ve gotten really good at taking up the whole bed.
3: three more days working with some really lovely people, at a really lovely job.
2: the number of clinic notes I have left to write. i have three days left to do it though, so no worries!
1: one more weekend, which means some quality time with J&J, Riley, and Chicago. It better not freakin’ snow.

So there you are. These are the things that are on my mind lately. Short ribs included, especially these ones. They are tender, they are smothered in wine and tomatoes, they are served atop carbs. They will make you wish it was December all over again, when you can focus on comfort food for another three months instead of cold, rainy Spring days or days when you just have to eat something hefty, instead of a salad, or something else non-hefty.

For me, they were even better, because they were made and eaten with some of my ‘besties’. J&J, I will miss you guys terribly. Please move West already.

Tomato-Braised Short Ribs.
inspired by Pioneer Woman, serves 4

time commitment: 24 hours; 45 minutes active time (start the day before you want to eat!)

printable version

ingredients
1 T olive oil
4 honkin’ bone-in grass-fed short ribs
1 large onion, thinly sliced
2 cloves garlic, minced
1 t sugar
1 t cinnamon
1 large can (28 oz) fire-roasted diced tomatoes, drained
1 c good red wine
salt and pepper
1 box whole wheat linguini (or gluten-free linguini)
parsley, for garnish (optional)

instructions
on med-hi, heat olive oil in large dutch oven. brown short ribs on each side, about 2 minutes per side. remove and set aside.

toss in onions, garlic, and cinnamon. saute, stirring frequently, until onions are soft, about 5 minutes. add diced tomotoes and red wine, and bring to a boil. add salt and pepper to taste. nestle short ribs into tomato sauce, turn heat to low, and cover. simmer for 3-3.5 hours. remove from heat and let come to room temperature. refrigerate overnight for best results.

the next day: remove from fridge. fat from short ribs will have risen to the top and hardened. This is the best time to get it out – just remove it with a knife/spoon/whatever (it sorta looks like candle wax… appetizing, no?!). warm the short ribs and sauce over medium heat.

meanwhile, cook pasta according to package directions, and serve with warmed short ribs and tomato sauce. garnish with parsley if desired. enjoy a nice hefty red wine alongside ;).

Keeping it Simple

I took a trip to San Francisco, my future home, this past weekend. I wonder when that won’t sound weird.

My cat took the trip with me, taking her first, and hopefully her last voyage across the country via a 747 loaded with passengers. She was relatively well-behaved, and fortunately she handled the situation much better than I’d anticipated, only meowing constantly during the drive to the airport and during the last hour of the flight. She even clung to me for dear life during the security walk-through, and here I was worried she’d claw and run away. Not too bad, really, all things in perspective.

We made it into the San Jose airport, Chris waiting at the baggage claim, and drove into Cupertino only to find that my cat’s sister, who’d taken the maiden voyage earlier in the week, was not nearly as enthused about big sis’ arrival as we’d expected she’d be. Growling and hissing throughout the weekend, she made sure to assert herself as much as possible, claiming her territory with a quickness and keeping consistent with that theme way after I’d left on Sunday.

Aside from the cat fights, literally, the weekend went just fine. I did realize that, the second I leave my husband alone for a week, he regresses to bachelor mode. Meaning, I opened up his fridge and after two weeks of living there, there were still 4 items in it: eggs, milk, crystal light, and Target brand shredded cheese (!). The pantry also held three distinct items: cereal, Frank’s hot sauce (for the eggs, silly), and cat food. The only thing missing is a case of Bud Light in the door, but I’m gonna chalk that up to him having a cold and being a little bit busier than he’s used to.

That being said, I felt the need to make dinner Friday night. For one, I hadn’t cooked since our big party, which I should remind you was only a week ago so that isn’t really that long. But second, I felt the need to make that temporary apartment feel a bit more homey, and buying olive oil and pasta was a good start.

Let’s just say that the kitchen is lacking a few amenities, but it’s by far stocked with enough tools to make do. Needless to say, it’s a kitchen where you have to keep things simple, and I’m ok with that for the next few months. Heck, I don’t even know if I have it in me to churn out some of these 10-step dishes I’ve talked about in the past, even if I wanted to. Moving is hard work, that’s for sure. But even so, there’s always pasta, and that means a lot.

Spaghetti & Meat Sauce
serves 4

time commitment: less than 30 minutes

printable version

ingredients
1 T olive oil
1 lb ground organic pork
2 16 oz jars pasta sauce (I used San Marzano tomato-basil)
salt and fresh ground pepper, to taste
1 box spaghetti

instructions
in a skillet, heat olive oil. toss in pork and cook until browned. dump in pasta sauce, add salt and pepper, and bring to a simmer.

meanwhile, bring a large pot of water to a boil and cook spaghetti for about 10 minutes, or until al dente. drain, and serve with above meat sauce.

About that time

So what do you guys think about when November hits? Thanksgiving isn’t the answer I’m looking for here.

Christmas shopping isn’t either. I mean for realz – who shops in November?! I totally wait until December. The middle of December, if I’m lucky. Well, if you’re lucky, if you’re on my list ….

What I think about, is that it’s gettin’ ready to be time to hibernate. It’s almost time to put the bike away (although this is my first Fall/Winter biking to work, so I don’t know how long I’ll make it, really), and time to walk from the train to work so fast that my butt shakes (which really, it doesn’t take much).

Speaking of butts, and of hibernating, it’s about time for a few months of comfort food. To me, that means squash, sweet potatoes, and pasta. Soup never hurt anyone either.

Yes, it’s about that time. And thanks be to the CSA (& Costco), I happened to have all of that lying around this weekend, which was the exact same time I located a recipe from a couple of years back, one I’d absolutely forgotten about.

I’ve been eating this all. week. long. And I haven’t complained a bit.

A vegetarian treat, the squash & potatoes have that perfect amount of sweetness, and a gooey enough consistency to seem saucy. When the dish comes together, you hear that squishy sound – that of the pasta and the rest of the mixture blending together, sauce nuzzling itself into the twists and turns and holes of the pasta – hibernating. It tastes like the week before Thanksgiving, no matter when you eat it, and the cheese and walnuts are a perfect contrast in terms of both taste and texture.

Yes, it’s about that time. Time to eat that last plate of this almost-empty casserole dish. Time to cozy up on the couch, preparing for that everlasting, but somehow not so horrible, season of hibernation. Time to indulge, and to put off that Christmas shopping for a few more weeks. Oh, November – you are too good to hate. It’s about time I give in, I think.

Baked Pasta w/ Squash & Sweet Potatoes
Adapted from Weight Watchers online, 2 years ago; serves 6-8

time commitment: 1 hour, 15 minutes; 45 minutes active time

yes, Weight Watchers! it totally doesn’t taste as healthy as it is. You can probably use any squash/sweet potato combo here (last time I made this, two years ago, I used butternut only).

printable version

ingredients
1 lb delicata squash, peeled and cubed (1″ pieces)
3/4 lb sweet potato, peeled and cubed (1″ pieces)
12 oz uncooked whole wheat penne/rotini
1 1/4 c skim milk
2 T ap flour
2 cloves garlic, minced
1/2 t kosher salt
1/4 t black pepper
1 T fresh thyme, divided
1/2 c part skim ricotto cheese
1/3 c Parmesan cheese, shredded
1/4 c chopped walnuts

instructions
preheat oven to 375 F. Coat a baking sheet with cooking spray. place squash and sweet potato cubes on prepared baking sheet; roast until tender, about 30-45 minutes.

meanwhile, bring a large pot of water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and set aside.

in the pot where the pasta was cooked, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in squash and 2 1/2 teaspoons of thyme; mash until squash is incorporated with the sauce. Add pasta to the sauce; toss to mix and coat.

transfer pasta mixture to baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme.

Combating the Jean-Tightening Genes w/ Alfredo

Lite Pasta Alfredo


I remember back in the day when I was young I’m not a kid anymore, but some days I sit and wish I was a kid again (Ahmad, circa 1994). But really – I remember back in the day when eating anything you wanted didn’t cause a cottage cheese-like effect on your thighs and booty. And mushy arms. And maybe the worst part – growing out of your favorite Martin & Osa jeans or trying on your favorite tank top from last summer, the one you looked oh so cute in, and realizing that your “flat tire” has miraculously been replaced by a spare.


I’m not sayin’ I was ever petite – with my Hall knees and cornbread-induced voluptuous backside. You were lucky to see me in shorts even as a kid; I prefer clamdiggers any day. My dad surely gave me some IQ points, love for NC State, & blue eyes, but he also gave me big knees, a head of cowlicks, and horrible [practically legally blind] vision. My mom – she gave me boobs, good teeth, and the confidence to speak my mind even when I shouldn’t, but she also gave me my love for sweets and slow metabolism. That damn metabolism!


The days of eating Big Macs, chimichangas, ranch dressing (loaded over some cheesy gooey french fries with bacon), and definitely alfredo sauce are long gone, or at least few and far between. Everything in moderation, right people?!

Wrong answer! One of the reasons I started cooking so much in the first place was the ability to be more in control of what I ate. Yes, me, wanting more control. Who woulda thought?! It’s too easy to live in Chicago (or any other city with great food) and pack on the poundage. There are way too many Thai restaurants with wonderfully fried tofu pad thai and curries, Italian restaurants with “family style” servings of chicken alfredo & parmesan (not to mention a thousand types of bruschetta), and definitely too many neighborhood bakeries with the cutest little cupcakes that of course, have the creamiest icing on top. I agree with the everything in moderation motto, but for me, I can’t really moderate what I eat if it’s already in front of me :). So along with keeping portion control in check, I’ve tried to find and make recipes that are delectable but don’t (always) leave me wondering how many hours of exercise I owe myself.


[Of course, none of this counts while in culinary school. Have I said that before?]


Cajun-spiced chicken strips


The first foodie magazine I ever subscribed to was Cuisine at Home (thanks to my mom-in-law), and believe-you-me, they have some lovely food in there. The down side? Almost every recipe uses heavy cream, which translates to the previously mentioned cottage cheese effect and snug jeans, not to mention a frown on my face. I almost stopped subscribing this year, but they must have sensed it and started a healthy eating section. If you can believe it, I’ve found a recipe for a light version of alfredo sauce. I tried it out recently, and I think Chris said how good it was in between each & every mouthful. Which looking back, may not have been that many times since he literally scarfed it down. I liked it too, but tried to savor each bite a little more than he.


mushrooms and peppers


One of the great things about this recipe is that it’s loaded with veggies, unlike your typical alfredo dish with just fettucine, chicken, and gopping thick sauce. It’s colorful too, so very easy on the eyes. Oh, and instead of just chicken, there is also kielbasa, and the chicken has cajun seasoning to spice it up a bit. I think next time I’ll add even more. The sauce is creamy and yummy, but made with evaporated milk instead of cream & one egg yolk instead of butter. I am willing to bet that the use of the bowtie pasta wasn’t a random idea, as the folds and crinks encase some of the sauce, and that way it seems to last longer even if there is less of it.


Now, don’t go into making this thinking it’s just like the classic fettucine alfredo. The sauce won’t coat your lips, and there won’t be a puddle at the bottom of your plate after you finish eating. But a great stand-in and healthy alternative to the low-cost artery clogger? Totally.


So, if you’re like me and have chosen red sauces over the whites for as long as you can remember, consider a brief switcheroo. Pretty pretty please? Just this once. You won’t regret it. And if you don’t like it, just head on over to Bucktown and drop that dish off at my pad. I love leftovers 🙂


lite pasta alfredo


Lite Pasta Alfredo w/ Cajun Chicken & KielbasaAdapted from Cuisine at Home; serves 4

printable recipe

ingredients
4 oz uncooked farfalle (bowtie) pasta
1/2 cup evaporated 2% milk
1/2 cup grated Parmesan cheese
1 egg yolk
salt & pepper
1/8 t nutmeg, freshly grated
8 oz boneless, skinless chicken breast, cut into strips
1 T Cajun seasoning (preferably no-salt version)
1 onion, chopped
1 red bell pepper, chopped
2 cups button mushrooms, sliced
2 cloves garlic, minced
8 oz kielbasa, cut into half moon slices
1 cup peas, frozen
1 green onion, sliced thin, for garnish

instructions
Cook farfalle accoring to package directions. Drain and reserve 1/4 cup of pasta liquid. Set pasta aside.

Meanwhile, combine milk, cheese, & yolk. Add in salt, pepper, nutmeg. Set aside.

Sprinkle Cajun seasoning on chicken and toss to coat. Spray large skillet with cooking spray and heat over med-hi. Saute chicken ~4 mins on each side until fully cooked. Remove and set aside. Add onions, pepper, mushrooms, garlic, kielbasa to skillet and cook ~4 mins until kielbasa begins to brown. Add 1/4 cup of pasta water to deglaze; scrape up browned bits and let simmer until water has almost evaporated.

Add in chicken, pasta, & peas. Stir to heat all ingredients and to break up frozen peas. Pour in alfredo sauce and simmer until thickened. Divide among 4 plates (or if you’re like me, 2 plates and two tupperwares) and garnish with green onion and a little cheese.

*Side note: I made a quick salad to go with – baby arugula with cherry tomatoes & English cucumbers. Made a quick tomato vinaigrette (1/2 cup cherry tomatoes, 2 T red wine vinegar, 2 t EVOO, 1/2 teaspoon Dijon mustard, salt, pepper mixed in processor). The salad was a great addition and went well with the pasta.