Tag Archives: butter

A little bit of Italian and Alfredo

I am working Mom that L-O-V-E-S to cook. For me, it’s not a chore. In fact, I feel all out of sorts when I have to take a break (sick, weird work schedules, etc.) from my kitchen. It’s my little space of the house, and there is such a satisfaction I get from making, mostly from scratch, meals for my family. Not to mention, good-tasting food is SUCH a weakness! I would pick savory over sweet most days, and I am positively in love with flavor.

Cooking has been a love long before it was a necessity, but with my increasing health issues (and increasing weight!) I did a major overhaul of my eating habits. One of the biggest changes we instituted was over breads and bread-products. We are not definitively gluten-free, but we are pursuing bread options that are actually good for us versus empty calories. This might sound fine and good until you are introduced to a little bit of our food dynamic. Husband = 1⁄2 Italian = lots of pasta and bread = lots of changes and conversions to make. Combine this food culture, our commitment to purposeful eating, and my absolute adoration (or demand?) of good-tasting food … and I have my work cut-out for me!

That is why I am proud to share a recipe for gluten-free alfredo sauce, and I hope it helps your family, too!

Alfredo in the making!

More often than not, to make a sauce thicken, you need a flour. And if you’re trying to avoid white flour, this can sometimes be a challenge. This recipe’s success was a HUGE win for us! It has been a long time since we’ve been able to enjoy alfredo!

INGREDIENTS:

4 tbl butter

2 cloves of garlic, minced

1⁄4 c. rice flour

1 1⁄2 + c milk

1 tsp dried parsley

dash of onion powder

DIRECTIONS:

  1. Melt butter in a small saucepan on medium heat. Once butter is melted, add minced garlic.
  2. Stir minced garlic, and slowly cook garlic. Stir occasionally as it cooks. You want it to be fragrant and light brown, but not burnt!
  3. Turn heat off, and stir rice flour into butter/garlic mixture. (This is making a “roux”.) Stir until combined; it will look like a flour/butter mass – the mix will come together.
  4. With a whisk, stir in 1 1⁄2 cups of milk. Turn the heat back on medium-low. Continue to whisk until milk is well mixed, and use the whisk to break up any clumps.
  5. Bring mixture to a boil, and let it boil for 5 minutes. Keep stirring and scraping the bottom of the pan –  you don’t want to bottom to burn.
  6. Turn heat down to a low, and add parsley and salt. Let this simmer for about 15 minutes.
  7. As it simmers (and cools) it will thicken. Some people like alfredo sauce that’s very thick, some like it thin. You can slowly add milk, 1-2 tablespoons at a time until sauce is at a desired consistency.
  8. Mix in with desired stuff – I used about 1⁄2 pound of sprouted flour pasta (more on that someday!) and 1 grilled chicken breast, and 2 cups of broccoli.

Presto! Alfredo that's not too bad for you!

I hope this helps you on your journey to help your body with your food!

Changin’ it Up – Onion Peas

At this point in the winter I get so. sick. of. frozen. vegetables.

I will, on occasion, buy fresh ones (and I am a sucker for roasted carrots all winter long!) and eat a salad, too.  However, a) they never last long, and often spoil before I can eat it all and b) are usually MUCH more expensive than in the spring/summer/fall.

Alas, it’s frozen veggies for me.

Need something just a little *different* with your peas?  Try to onion-them-up with this cheap, easy, and fast trick.

Here are the instructions:

Melt 2 tablespoons of unsalted butter, adding 1 teaspoon of onion powder, 1/2 teaspoon of dried minced onion, 1/2 teaspoon of salt.   (You can do this with this with salted butter, just don’t add in any salt.) Mix it well with a fork after melted.

P1100804Ready

Stir the butter mixture with 2 cups of already cooked/prepared peas and you have it! Seriously, I could eat the whole two cups on my own! I’m not complaining about eating my peas any longer.

P1100810Ready

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