Skinny Chicken Alfredo with Spinach

Everybody loves Chicken Alfredo unfortunately... not all of us have the calorie bandwidth for the real thing. This is my take cutting calories where I can. Instead of 3 sticks of butter and 2 cups of heavy cream sauce I make a bechamel with fat free chicken stock and skim milk. I use a small amount of Parmesan cheese instead of the usual 2 cups. I also bulk up my plate with a bed of spinach which adds some macro nutrients and makes me feel much better about the carb fest!

What you need

6 quarts of water
1 teaspoon of olive oil
1 shallot or 1/2 a small onion
3 cloves of garlic
1 tablespoon of olive oil
2 tablespoons of all purpose flour
salt and pepper to taste
scraping of nutmeg
3/4 cup of skim milk
1/2 cup of fat free chicken stock
2 tablespoons of Parmesan Cheese and more for serving
dry or fresh pasta
2 tablespoons of salt
cubed roasted chicken (optional)
fresh baby spinach (washed)
chili flakes (optional)

What you do

1. Fill a large pot with water (6 quarts or so). Set on a high heat, cover.
2. Heat a sauce pot on medium heat. Add the olive oil, and diced shallot. Cook until fragrant and translucent.
3. Mince in the garlic cloves. I do this by rubbing the garlic over a micro plane directly into the pot. Add small amount of salt and pepper.
4. Cook the garlic for a quick minute and pour the shallot and garlic mixture in a to a bowl and reserve.
5. No need to clean the pot, but you don't want any left over pieces to burn while you cook the sauce.
6. Heat the tablespoon of olive oil. Add the flour. Whisk until golden color. The flour will bubble. Add the milk, and chicken stock. Whisk until combined.
7. Scrape nutmeg, add salt and pepper. Continue to whisk until the bechamel has reached a thick and creamy consistency. Taste to determine seasoning.
8. Take off the heat add 2 tablespoons of Parmesan Cheese and the onion and garlic mixture.
9. In the pot with boiling water, add the 2 tablespoons of salt . Cook the pasta according package directions.
10. Mix the al'dente pasta with the sauce. Add chicken if you are using.
11. Plate the dish on a bed spinach, add the pasta, season with chili flakes and Parmesan to taste.

Enjoy! As always much love, many blessings, and happy cooking.

Barley with Sweet Potato and Andouille Sausage

I am loving this new cookbook One Pan, Two Plates: More Than 70 Complete Weeknight Meals. This meal is a fantastic weeknight fall meal. Start to finish it takes about 45 minutes, but much of it can cook while you check your email or empty the dishwasher. I amended some of the recipe based on what I had in the house. 

What you need: 

2 cups of chicken broth
2 tablespoons of olive oil
2 green onions
1 large sweet potato, peeled, cut into 1/4 inch dice
1 cup of pearled barley (also called 10 minute barley)
1 cup of diced andouille sausage
salt
3/4 cup of white wine
1/2 cup of Parmesan 
2 tablespoons of fresh basil
1/4 cup of frozen peas
zest of 1 lemon
2 tablespoons of butter
1/2 cup of half and half 
pepper to taste

What you do: 

1. Pour the vegetable broth into a glass measuring cup and microwave on high for 3 minutes. 
2. Heat the 12 inch cast iron skillet over medium-high heat and add the olive oil. 
3. Cook the white parts of the green onion, sweet potato, barley, sausage, and 1/4 teaspoon of salt. 
4. Toast the barley and render the sausage.
5. Add the wine and scrape the bits of flavor from the bottom of the pan. 
6. Add the hot stock and cook for about 10 minutes. Taste and check doneness, the barley should be al dente. 
7. Add the cheese, basil, peas, lemon zest, butter and half and half. 
8. Taste and adjust seasoning garnish with
   green onions and cheese shavings. 

As always many blessings, much love and happy cooking. 

Wild Mushroom Risotto

Thankfully, in Virginia the winters are mild and spring comes quickly. But there are some times when a lovely warm bowl of risotto, a fire, and a cold night outside are all you need to find February Happiness. For such an occasion there is nothing more comforting than a delicious bowl of wild mushroom risotto drizzled with the smallest amount of golden truffle oil. The contrast of humble rice and luxurious truffles is delicious and perfect for winter. 

Here is what you need:

6 oz of mixed wild mushrooms, shitake, hen of the woods, chantrelles
6 oz of white button mushrooms 
4 cups of chicken stock or vegetable stock
1 cup of arborio rice
1 shallot diced finely
1 Tablespoon of butter
1/2 cup of white wine (and more for you)
salt and pepper to taste
1 teaspoon of dried thyme
shaved Parmesan to taste
white truffle oil 


Here is what you do:


1. Preheat your oven to 400 degrees F. Slice your mushrooms and lay on sheet pan. Bake for 10 minutes.
2. Set two pots next to each other on the stove. 1 will be to keep the stock warm the other to make your risotto.
3. Warm your stock on low heat.
4. In the other pan add your diced shallot, rice, butter, thyme, salt and pepper and toast the rice on until they are slightly golden.
5. Add your wine and stir until absorbed. I love this part, 18 minutes of quiet, stirring a pot.
6. As the liquid becomes absorbed in the rice, continue to stir while adding another ladle-full of hot stock. Continue to do this until the rice is cooked, about 18 minutes or so.
7. Once cooked. Turn off the heat, add the hot mushrooms from the oven. They will be tender and easy to mix into your risotto. Sprinkle with shaved Parmesan and a drizzle of truffle oil, careful, a little goes a very long way. I serve this with Pinot Grigio. 

As always, much love, many blessings, and Happy Cooking!
Here is what you do:
1. Preheat your oven to 400 degrees F. Slice your mushrooms and lay on sheet pan. Bake for 10 minutes.
2. Set two pots next to each other on the stove. 1 will be to keep the stock warm the other to make your risotto.
3. Warm your stock on low heat.
4. In the other pan add your diced shallot, rice, butter, thyme, salt and pepper and toast the rice on until they are slightly golden.
5. Add your wine and stir until absorbed. I love this part, 18 minutes of quiet, stirring a pot.
6. As the liquid becomes absorbed in the rice, continue to stir while adding another ladle-full of hot stock. Continue to do this until the rice is cooked, about 18 minutes or so.
7. Once cooked. Turn off the heat, add the hot mushrooms from the oven. They will be tender and easy to mix into your risotto. Sprinkle with shaved Parmesan and a drizzle of truffle oil, careful, a little goes a very long way. I serve this with Pinot Grigio. 


As always, much love, many blessings, and Happy Cooking!