In my world of eating, there are plenty of concessions I'm making. Sometimes that even includes giving up taste. However, last night I made a stand!
True I shouldn't have corn, however my allergy to rice and wheat is greater than to corn, so I've allowed myself to enjoy Quinoa-Corn pasta, and I'm NOT feeling in the least bit guilty about it either!
What to eat with Quinoa-Corn pasta? One could always whip up some pasta, toss it in olive oil or butter, and then add a little oregano & basil + shredded Parmesan cheese. (That uber yummy with Quinoa-Corn Shell pasta, btw.) However, when planning on devouring Quinoa-Corn Linguini, there is nothing better than ALFREDO SAUCE!!!!!
So that's what I tossed together. And I'm not being biased here, but it was good. In my humble opinion, quite good for a new culinary invention from my kitchen that observes & honors those who are gluten-intolerant and have other allergies...which in our house means mainly me. But I'm just stoked that others can love this one too!
What was best was my husband's reaction to our belated family vDay dinner (in reality had he been home on Valentine's Day, this is what we'd have eaten): "It's home-made, but restaurant-worthy! Seriously, babe, like Bella Italia good!" (Bella Italia has only THE best Italian food in our area; Monterosso's is a close 2nd). That was music to my ears, and deliciousness to my tummy. :)
So want my sauce recipe? I'm willing to share with you my friends.
(BEWARE: Not vegan, but kudos in the fact it IS gluten-free! But, not cholesterol-free.)
|(Please excuse the terrible lighting & phone shot. The other cameras' batteries need charging.)|
LKP's ALFREDO SAUCE:
Serves 6-8 people
- 1 cup Butter (2 sticks-cubed, so will melt down easier)
- 2 cups Half & Half
- 2 cups Cream Cheese (cubed, so will melt down easier)
- Pepper to taste (probably close to 1/4 tsp I reckon)
- Kosher salt to taste (1-2 pinches should do)
- 5 oz. Shredded Parmesan Cheese
- 3/4 tsp Garlic Powder (optional if allergic)
RULE #1- Take. Your. Time. If this is rushed it will scald or curdle which is NAS-TAY! Plus, when taking the proper time, the garlic flavor will literally open up--which is so much more satisfying, according to Mr LKP.
RULE #2- You'll need a good sized sauce pan for this, as you don't want to waste a single drop!
RULE #3- You'll have to stir A. LOT. during the first half of this recipe, so do your wrist exercises prior so you're strong. Or you can draft in some help from the hubby or one of your able-bodied kids.
1. While stirring, melt butter down, using medium-low heat.
2. Add cream cheese chunks, and continue stirring.
3. Once texture has smoothed, add salt, pepper, garlic (if using), and half & half. Continue stirring until well-blended. Let alone from there until begins to simmer. NOT A BOIL. Simmer. Turn the heat down if needs be, but make sure it simmers.
(AT THIS POINT, BE SURE TO BOIL WHATEVER NOODLES YOU PLAN ON USING. FROM HERE YOU SHOULD HAVE PERFECT TIMING TO HAVE NOODLES COOKED & STRAINED BY THE TIME THE SAUCE IS READY. COMPLETE KEY TO HAPPY DINERS.)
4. Once the simmer has started, begin stirring again. Slowly add parmesan cheese. Allow to return to simmer. Should simmer approximately 10 minutes.
5. Using ladle, add to readied pasta. Enjoy!
**Mr LKP swears it would be so good to place a grilled chicken breast with mushrooms on a small bed of pasta, and then ladle the sauce, piping-hot, over the top! If you try that variation before we do, let us know.**
Happy Alfredo-ing, my lovelies!