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Now there’s a crazy phrase! Let’s see how do you bake a tornado, or souffle a hurricane? Well look for this one sometime in the future in another blog. Today is really about cooking; what’s in the crock pot right now is Slow-Cooked Collard Greens with Smoked Turkey and it smells so good, the whole house is filled with the aroma. I started on Saturday morning cooking; Into the crock pot went the makings of Slow-Cooked Beef Minestrone see previous blog for recipe:
https://pbenjay.wordpress.com/2010/09/29/slow-cooked-beef-minestrone/. And while that was simmering all day, I decided to make some Roasted Chicken and Butternut Squash Soup also published in a previous blog: https://pbenjay.wordpress.com/2010/10/05/roasted-chicken-and-butternut-squash-soup. It wasn’t really that cold this weekend so I’m not sure where the urge to soup-things-up came from but nonetheless, I love soups and am glad I now have a few containers of Minestrone in the freezer.
Last night’s dinner was the Roasted Chicken and Butternut Squash soup and when asked by you know who,“what’s for dinner”? and I told him, I got a less than enthusiastic reply. I was informed that soup didn’t sound like much of a meal. First of all I had to remind him that he has had it before and has remarked that “its a meal all by itself” because this soup is chunky, thick and full of chicken too. So I thought about it and had recently seen a pasta recipe that I considered light- so why not make that as well. Linguine with Lemon Cream Sauce was delightful, I loved it and I never really told you know who that it had cream in it.
Linguine with Lemon Cream Sauce
Coarse salt and ground pepper
1# Linguine
1 tsp. Olive Oil
2 Shallots, minced
1 cup of Heavy Cream
1 TBSP Lemon Zest (1 lemon)
2 TBSP Lemon juice
Cook pasta and reserve 2 cups of pasta water. Drain and return to pot. Cook shallots in oil in small pot over MEDIUM heat till tender (4 min). Add cream and lemon zest and bring to boil and cook until slightly thickened ( I stirred almost constantly) about 8 minutes. Add lemon juice, salt, pepper. I added some pasta water at that point, judging the consistency as I like it. I also sprinkled some grated cheese over the top also.
Recipe from Martha Stewart’s Every Day Food
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