As promised, here is my Pasta Alfredo recipe. I love this dish because I can actually eat it, despite my weird dairy “allergies”. I make the sauce with 4 tbsp butter per 1 lb of pasta and fat free milk. It’s still just as creamy as Alfredo with real cream in it, but a little bit less fatty and 100% cheese-less. I hope you enjoy eating it as much as I do!
Versatile Red Pasta Sauce
So I’m calling this a red pasta sauce because it is most similar to marinara sauce, but I’ve spiced it up and made it my own. Please feel free to experiment with this; I don’t think the sauce ever comes out the same twice in my household. I always like to add new things, but this is the basic version.
Sweet Potato Gnocchi
Gnocchi has been a favorite dish of mine since I first had the gnocchi in vodka sauce at Maggiano’s, the Italian restaurant chain. The texture, the subtle flavor, it all entangled me in a love affair that has spanned nearly a decade. The only problem with gnocchi, is most gnocchi is made with cheese mixed in. As a result, I had to learn to make it myself.
Garlic Bread is one of those things that just baffle me. As a young girl, I, as every other average American, enjoyed Texas Toast and the garlic bread loaves you can buy relatively cheaply in any grocery store. Tasty, buttery, garlicky goodness that all u have to do is throw it in the oven. I thought this was genius and the best I could get short of going to a really good Italian restaurant.
Homemade Pasta Dough
I don’t always make fresh pasta dough, but there is a difference. Homemade pasta is nuttier in flavor and has the most delightful, doughy texture to it. If it didn’t take an hour for me to make and didn’t make me fat, I would home make pasta dough 3-4 times a week.
Day 1: Almond-pea pesto tagliatelle and lemon chicken
It occurred to me recently that food is a very important part of my life; and as such, I like sharing it with other people. Food in modern America has become simply a way to maintain nutrition or stave off boredom; but for some people and cultures in the world, it is a social necessity and ritual. I happen to be one of those people; food is integral. It both creates and prevents mental instability (the irony of cooking a good meal), and it can be an utterly euphoric experience.