Tag Archives: carrots

Meatless Monday – Very Veggie Fettucine Alfredo

Are you new to Meatless Monday? Check out this post for more details…

I have been having so much fun with Meatless Monday. I’m really having to stretch outside of my normal kitchen comfort zone to find meatless meals that will be satisfying for this carnivorous family of mine. This recipe is a combination of several recipes I had been wanting to try for a while. You’re going to look at it and think ‘wow, that’s a lot of stuff’, but I promise you, it took no more than 45 minutes from first chop to on the table. You can work on several things at once and when it all comes together in the end, you will be glad you took the chance!

I will say that this dish does use a lot of pans, and for that, I apologize. The reason I cook so much is that I hate washing dishes. You see, whoever cooks dinner, the other spouse washes dishes, sooooooooo….


Very Veggie Fettucine Alfredo

Serves Four

8 ounces uncooked fettucine

Vegetables:
2 Tbsp olive oil
1 cup carrots, cut into 1/4″ pieces
1 cup red pepper, diced
1 (8oz) package sliced mushrooms
1/2 c finely chopped green onion (use the whites and green part)
2 cloves garlic, minced
10 ounces fresh spinach, washed, stems removed and torn into pieces
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper

Alfredo Sauce
1 Tbsp unsalted butter
2 tsp flour
3/4 cup milk
1/4 cup heavy cream (or half and half)
1 cup Parmesan cheese, grated
1/4 tsp kosher salt
1/4 tsp freshly cracked black pepper
pinch of nutmeg (optional)

1/4 cup chopped fresh basil

1) Prepare fettucine according to package directions. Reserve 1 cup of the pasta cooking water. Drain remaining water and set pasta aside.

2) Prepare the sauce: Heat butter over medium heat in a large saucepan (until it foams). Whisk in flour until the mixture is smooth and golden, about 1 to 2 minutes. Whisk in milk, heavy cream, 1/4 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg. Bring to a simmer until the sauce is slightly thickened. Remove from heat and stir in Parmesan cheese. Set aside.

3) Prepare the vegetables: In a large skillet, heat olive oil over medium high heat. Saute carrots and red peppers for 4-5 minutes until beginning to soften. Stir in garlic; saute 1 minute. Add mushrooms and onions, stirring until mushrooms are tender (3-4 minutes). Pile spinach into the pan and cook for 3-4 minutes or until the spinach is wilted and excess liquid is mostly evaporated. Season with 1/2 tsp kosher salt and 1/4 tsp freshly cracked black pepper.

4) Time to assemble! Pour the cooked pasta into the vegetable mix and give it a stir. Next, whisk 1/2 cup of the hot pasta water into the alfredo sauce to help thin it out. I ended up using about 3/4 of a cup, but you can use the whole 1 cup if the mix is dryer than you’d like it. Start small, though – it’s easier to add than take away! Pour the alfredo sauce over the pasta and vegetables and sprinkle in the fresh basil. Stir to combine well (a good pair of kitchen tongs work wonders right about now!) If you’re feeling adventurous, you can top your dish with more freshly grated Parmesan.  Enjoy!

Addictive Little Carrots

I have to say, carrots are the poor little veggie side dish that get NO respect in our house. I like carrots. I ate carrots raw all the time – (until I got my dreaded braces, of course- Dr. G, don’t worry!). We never cooked them as a side dish though. I’m not quite sure why, but they took a back seat to green beans, broccoli, and salads. The green beauties.

Thanks to my CSA box, though, carrots have made their way into my consciousness and onto our dinner plates. How can you resist gorgeous fresh carrots like these?!

I am in love… lumps, bumps, and all.

So I’ve been living dangerously and made carrots for a side dish.  The recipe I used is from Cooking Light and it’s so simple. They are SO addictive and so easy!! Steam carrot coins, heat some butter and add maple syrup, balsamic vinegar, salt and pepper. Toss together & Voila! I found myself standing over the stove picking at the buttery goodness.  They are very mild and buttery, but the maple syrup gives them a slight hint of smokiness. I omitted the parsley because I was out (oops!). If you’re looking to mix up your side dish routine, these are worth checking out.

Click here for the recipe – enjoy!

(59) Glazed Carrots

For whatever reason, carrots don’t often make an appearance as a side dish at our house. I have to thank the farm box for bringing them to the top of the list. They really are delicious and so good for you (that sounded nerdy, right?!). Anywho, this recipe is super easy and very tasty!! I am not much for sweet sweet carrots, so I added a bit more salt when the carrots were on the plate. I will make these again for sure!


Glazed Carrots

Yield: Makes 6 servings
Source: Real Simple, February 2008

4 large carrots, peeled and cut into 2-inch sticks
1 1/2 tablespoons unsalted butter, cut into pieces
1 teaspoon sugar
Kosher salt

Place the carrots in a large skillet. Dot with the butter and sprinkle with the sugar and 1/4 teaspoon salt.

Add enough cold water to come halfway up the sides of the carrots. Simmer, partially covered, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. (If the carrots are done before this point, transfer them to a bowl, increase heat to high, and cook the liquid, uncovered, until reduced. Return the carrots to the pan and toss.)

CALORIES 48 (56% from fat); FAT 3g (sat 2g); CHOLESTEROL 10mg; CARBOHYDRATE 5g; SODIUM 110mg; PROTEIN 0g; FIBER 1g; SUGAR 3g

(55) Hearty Beef and Tomato Stew

Brace face strikes again! I thought this would be soft enough, but I underestimated the joy of new braces! Soooooooooo, I didnt really eat this, which makes me sad! But my husband and daughter both sucked it down, so I’d say it was a hit. Not hard to make, just a little time consuming to get everything chopped. I’d make this again! (And sorry, no picture on this one…)


Hearty Beef and Tomato Stew

Source: Cooking Light, October 2006
Yield: 8 servings (serving size: 1 1/2 cups stew and 1 tablespoon parsley)

The ingredient list may look lengthy, but this recipe involves mostly measuring and adding ingredients to the pot to simmer. To trim prep time, look for prechopped onions in the produce aisle. Serve with crusty slices of a baguette. A double-dose of lycopene comes with tomato paste and canned tomatoes.

2 teaspoons olive oil
2 pounds sirloin steak, trimmed and cut into 1/2-inch cubes
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 cups fat-free, less-sodium beef broth
4 cups cubed red potato (1 1/2 pounds)
2 cups sliced carrot
3/4 cup pinot noir or other spicy dry red wine
2 teaspoons chopped fresh thyme
1 (16-ounce) package frozen pearl onions
1 (28-ounce) can crushed tomatoes, undrained
1 rosemary sprig
1 bay leaf
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring frequently. Remove beef from pan, reserving 1 tablespoon of drippings in pan. Add onion and garlic to pan; sauté 2 minutes or until onion begins to brown. Add tomato paste; cook 1 minute, stirring frequently. Add broth; bring to a boil. Return meat to pan. Add potato and next 7 ingredients (through bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.

CALORIES 329 (21% from fat); FAT 7.5g (sat 2.6g,mono 3.3g,poly 0.4g); IRON 4.3mg; CHOLESTEROL 51mg; CALCIUM 93mg; CARBOHYDRATE 33.3g; SODIUM 630mg; PROTEIN 31.1g; FIBER 4.1g

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