Unfortunately, we can’t afford a personal chef, and I love to eat… so I’ve got to put together something edible every night. My least favourite things about cooking are:
- Prep time: If it takes more than a few minutes to prepare, I am unlikely to make it.
- Complex ingredients: If I can’t find it at the regular grocery store, I don’t want to use it.
- Multiple steps and pans: Dishes that require some things on the stove, some things on the stovetop, sauce pans, frying pans and baking pans do not get made in my house.
- Precise recipes and measurements: I do not follow instructions very well. Recipes that can be ruined by one false move don’t get a lot of love from me.
So I decided to blog about the recipes that I do like to make. I have a pretty short roster of favourite recipes, but hopefully they’ll help you out when you’re meal planning!
This recipe comes from my mother-in-law. It is simple, delicious and full of gluten and dairy and fat and probably not paleo (I don’t actually know what “paleo” means):
I love it because I only need to use two pans: one to boil the water to cook pasta, the other, my jumbo cast-iron pan, to cook the alfredo sauce.
I’ve noticed that in Quebec you can actually buy “35% cooking cream,” but that when I’m in BC, 35% cream is just called “Whipping Cream.” Is there any difference between the two? Beats me! I often just toss in a nice hunk of butter rather than also adding oil.
It doesn’t take long for the mushrooms, garlic and green onions to be sauteed, then you just pour in your cream/milk and your cheese! (I use generous spoon-fulls of cheese.)
Now, Cub doesn’t eat it every time I make it. To be fair, he often doesn’t eat much of what I make at dinner. The one time he did eat a fair portion was when I gave him a small dish of “fluffy cheese” and let him sprinkle it over his noodles.
- 2 tbsp butter
- 2 tbsp olive oil
- 4 garlic cloves
- 6 green onions, finely chopped
- sliced mushrooms as desired
- 1/2 cup 35% cooking cream
- 1/4 cup milk
- 5 tbsp parmesan cheese
- Salt & pepper to taste
- Fettucine noodles
- Cook noodles as per instructions. Heat butter and oil in a skillet and sauté garlic, green onions and mushrooms. Add cream, milk and parmesan and mix well. Add cooked pasta.
- I usually use one, 375 g package of fettucine noodles, or whatever other pasta I have on hand. If you don't have 35% cream, I've also made it with 15% table cream (and used no regular milk). I use whatever quantity of mushrooms I have on hand. I use regular, grocery-store Parmesan cheese (the kind in the shaker!)