Category: Dishes

Buffalo Chicken Chili with Blue Cheese Biscuits

February 2, 2012 Filled under Breads, Chicken and Poultry, Shawn's Favorites, Soups and Stews
3 Comments

This post was sort of a disaster in the making. I’ve been meaning to finalize this recipe and take photos for the blog for a few days, but things kept getting in the way. Finally I decided that I’d had enough and nothing was going to get in the way of me getting the post ready. It was 8:30 by the time I got home after working late and running some errands (I had an expiring Groupon – couldn’t let it go to waste!), but I set out to make the chili anyway.

I shouldn’t cook when I’m exhausted. Read More

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cauliflower pasta

Fettuccini with Cauliflower, Prosciutto and Peas

January 12, 2012 Filled under Italian, Pasta and Noodles, Winter
7 Comments

Can we talk about cauliflower for a second? It’s a great vegetable with a really unique flavor. I love it and, if you haven’t tried it lately, you really should give it a second chance. But there’s a right way to do cauliflower and a wrong way. The cauliflower “steaks” that food editors seem to have decided should be all the rage this winter? NOT the right way. In fact, it’s a pretty decent way to confirm any suspicion that you may have had that cauliflower is gross.

This pasta, on the other hand, with the some of the cauliflower caramelized in the oven and the rest pureed into a creamy sauce? Even if you think you hate cauliflower, you’ll love this. Read More

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Fettuccine with Cauliflower, Prosciutto and Peas

Serves 8.
Prep Time: 10 minutes
Total Time: 30 minutes

In this dish, based off of one I ate at Mario Batali’s restaurant Babbo, cauliflower is pureed into a smooth sauce that coats wide, flat pasta. Prosciutto, Peas, and sun dried tomatoes turn it into a meal.

While you can use sun-dried tomatoes packed in oil in this recipe, they will add unnecessary fat. I like to buy tomatoes that are dry packed in a cellophane bag. To rehydrate them, steep in boiling water for 10-15 minutes.

Ingredients

  • 1 large (6″-7″ diameter) Cauliflower, cut into small florets
  • 1 teaspoon Olive Oil
  • 1 cup Skim Milk
  • 1 cup Chicken Stock
  • 3 ounces Pecorino-Romano, shredded
  • 1 Tablespoon Flour
  • 1 cup Frozen Peas
  • 1/8 pound Prosciutto
  • 10 Sun-Dried Tomatoes (not packed in oil), rehydrated and chopped
  • 1 pound Fettuccine or other wide, flat pasta, cooked
  • Cracked Black Pepper, to taste

Preparation

  1. Preheat oven to 400F. Place 1/4 of the cauliflower florets on a baking sheet and drizzle with oil. Roast for 30 minutes, or until tender and slightly browned.
  2. Meanwhile, add the remaining cauliflower to a large pot of water set over medium-high heat. Bring to a boil, then cook for 20 minutes or until very tender. Drain the cauliflower and return it to the pot. Turn the burner to medium.
  3. Add the milk, chicken stock, and cheese to the pot. Use a handheld mixer or immersion blender to process the cauliflower into a smooth puree. Whisk in the flour and bring the sauce to a gentle boil to help it thicken.
  4. Stir in the tomatoes, peas, prosciutto, and roasted cauliflower. Combine sauce and fettuccine in a large serving bowl, tossing gently to coat all of the pasta. Season with black pepper.

Calories 241. Total Fat 5.9 grams. Saturated Fat 2.9 grams. Carbohydrates 34.3 grams. Fiber 6.6 grams. Protein 14.4 grams.

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