Hey everyone! It's been awhile since I last posted; a lot has been happening around here. Anyway, the other night I just could NOT handle another night of chicken or even turkey burger. So, I decided to go vegetarian for once. The shocked and puzzled expressions on the faces of the family were priceless - "Where's the meat?"
Here's what we had: curried potatoes and fettucini alfredo.
Potatoes Curry
4 cups coarsely chopped cauliflower
3/4 lb. small red potatoes cut into 3/4 inch pieces (about 2 - 2 1/2 cups)
1 cup frozen sweet peas, thawed
2 medium tomatoes, chopped
1 15-oz can garbanzo beans, drained, rinsed
3 teaspoons curry powder
1/4 teaspoon salt
2 teaspoons olive oil
1/2 cup water
In large bowl combine cauliflower, potatoes, peas, tomatoes and garbanzo beans. Add curry powder and salt, mix well. Add oil; toss to coat. Then you are supposed to divide veggie mix evenly between 12 inch squares of heavy duty foil and sprinkle each one with 2 Tablespoons of water, wrap it and grill it or bake it at 450 for 20 - 30 minutes on an ungreased cookie sheet.
Now thats the first part of the basic instructions. Here is how I made it, though: 1 pkg frozen cauliflower, potatoes, and a can of peas. Didnt have tomatoes or garbonzo beans so I skipped that part. Tossed it all together with the oil and water in a large bowl, put it in a foil lined pan, covered with foil and baked till done. I think next time I will put half of the curry powder because it was just too much for the dish I think, it made it kind of dry. Of course with the tomatoes and garbanzo beans, it might have been better ... and will add onions, onion powder and garlic powder and minced garlic. My tomatoes will probably be the diced tomatoes in a can you can get seasoned or unseasoned. Also the next day I added some Italian salad dressing to it as it reheated in a pan and it was really good that way, too.
Light Fettucini Alfredo
2 teaspoons vegetable oil
1 small onion, finely chopped
1 large garlic clove, crushed with garlic press
2 cups skim milk
1 cup chicken broth
3 tablespoons all purpose flour
1/2 teaspoon salt
1/4 teaspoon coursely ground black pepper
1/2 cup freshly grated Parmesan cheese
1 package (16 ounces) fettucine
1 package (16 ounces) broccoli florets
In skillet heat oil. Add onion and garlic and cook till onion is golden. In bowl, whisk milk, broth, flour, salt and pepper till smooth. Add to onion mixture and cook till thickened. Stir in Parmesan.
Meanwhile, cook pasta as directed on label. Add broccoli to pasta water last 3 - 5 mins of cooking time. Drain pasta and broccoli. In warm serving bowl, toss pasta and broccoli with cream sauce.
Here's how I did it: Didnt have onions or garlic (I REALLY needed to go to the store LOL). So, I whisked together the milk, can of chicken broth, salt, pepper, onion powder and flour and cooked in saucepan till it started to thicken, and added 1/2 cup of Parmesan cheese (the cheap kind that comes in a plastic container you can get at the grocery store) and cooked till thick. Didnt have fettucini noodles so used regular spaghetti noodles. Guess you can use any pasta you want, really, anything you have on hand should work. Added a package of frozen broccoli when the noodles were almost done, cooked and drained it. Put it back into the same pot I cooked it in, poured the sauce over it and stirred it all up. Next time though my husband said to fix the broccoli as a separate side dish instead of in it, because he thought the broccoli overpowered the dish a bit. So, I guess next time I will steam the broccoli and make a butter sauce for it, or make some extra cream sauce and top the broccoli with it.
Well .... my vegetarian meal didnt go over very well LOL ... the food was good, but everyone wanted meat .... in fact, right after we finished eating, my husband pulled out a package of hot dogs to eat ROFL .... *sigh* I guess the vegetarian life just isnt for us lol
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