Dinner and a sneak peek

On Tuesday, we had wild mushroom ravioli and I made alfredo sauce to go on them. Homemade alfredo sauce is so easy and yummy! Once you have it, you will never settle for canned alfredo sauce again . I havent bought any since first making this several years ago. I actually made 1 1/2 batches so I would have enough leftover for the next meal, a soup that calls for canned alfredo sauce.


Here's the recipe in case you're wanting to give it a try:
1/2 cup butter
1 cup cream
3/4 cup freshly grated parmesan cheese (doesn't taste nearly as good when made with Kraft parmesan)
salt and pepper to taste (and I usually use dried parsley as well)

Melt the butter in a sauce pan, add the cream and cheese. Stir occassionally while the cheese melts. Add spices and salt and stir. Turn off the heat and let sit for 10 minutes to thicken.

See, super simple.

The soup I made is one we've had a few times and I love it...Adam likes it too but not as much as I do. Adsam got his broccolli on the side while I mixed mine in my soup...and cornbread on the side.


Hot bean soup

1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1 Tbsp olive oil
2 cans (16 oz. each) white beans, drained and rinsed
2 cups cooked fresh cauliflower florets
1 jar (17 oz.) alfredo sauce
2 cups chicken stock
2 Tbsp chopped parsley
2 Tbsp chopped basil
grated pamesan cheese

In a saucepan, lightly saute garlic and red pepper flakes in olive oil. Remove from heat. Coarsley puree beans and cauliflower in a food proccessor or blender. Add puree, alfredo sauce and chicken stock to garlic. Cook over low heat, stirring occassionally until heated through. Add fresh parsley and basil before serving. Serve with parmesan cheese.

I tried a different cornbread recipe. Adam complains about me using wheat flour in the cornbread and this one doesn't use any flour or sugar at all. Adam said he couldn't taste the corn...but that is the majority of what's in there. I could definitely taste it. I liked it. So now I know 2 cornbread recipes by heart.


2 cups cornmeal
1 tsp baking soda, baking powder and salt
1 egg
1/4 cup oil
buttermilk

Mix dry ingredients together. Make well. Add beaten egg and 1/4 oil. Add enough buttermilk to make cake batter consistency. Bake at 425 for 25 minutes.

In my bakes goods, I replace the oil with homemade apple sauce. You can't taste the apple. It cuts out fat and also make things fluffier. Weird, I know. But we decided we didn't like it in brownies because we likely them thick and fudgy and applesauce makes it cakelike, more airy.

Another thing I finally got around to making is my lacto-fermented ketchup. I haven't had any for a couple months and just haven't gotten around to making more. I finally did and got to enjoy some on my eggs this morning. :o)


Makes 1 quart

3 cups canned tomato paste, preferably organic (comes out to be about 4-5 cans)
1/4 cup whey (the liquid drained off of yogurt)
1 Tbsp sea salt
1/2 cup maple syrup
1/4 tsp cayenne pepper
3 cloves garlic, peeled and minced
1/8-1/4 cup fish sauce (found in Asian markets)

Mix all ingredients until well blended. place in a quart-sized jar. The top of the ketchup should be at least one inch below the top of the jar. Leave at room temperature for about 2 days before transferring to fridge.

So, now that dinner is over, here's your sneak peek into our next major project. I am kind of dreading it. I think I would be more ok with it if the last major one was finished (the kitchen). I believe it's next month that this one is supposed to happen. Pretty details.