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Very quick lunch (Shrimp Fettucine Alfredo)

if there is no time – this is an easy and inexpensive dish.

Ingredients

  • 1 pound fettuccini pasta
  • 1 tablespoon butter
  • 1 pound cooked shrimp – peeled and deveined
  • 4 cloves garlic, minced
  • 1 cup half-and-half
  • 6 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • salt to taste

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
  3. When sauce has thickened, combine with cooked pasta noodles; serve hot.
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Minestrone

Konrad’s idea – he likes it. I fried the vegetables too.

Ingredients

  • 4 cups vegetable stock
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 large potato, cubed
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 large head cabbage, finely chopped
  • 2 tablespoons Italian seasoning
  • 1 (15 ounce) can kidney beans
  • 3 cups fresh corn kernels
  • 1 large zucchini, sliced
  • 1 cup uncooked orzo pasta
  • salt and pepper to taste

Alternatively:

  • 3 cups reduced-sodium vegetable or chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can white (cannellini or navy) beans, drained
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 2 cups cooked ditalini pasta
  • 1 medium zucchini, chopped
  • 2 cups coarsely chopped fresh or frozen spinach, defrosted
  • 4 tablespoons grated Parmesan or Romano cheese
  • Basil sprigs, garnish, optional

Directions

  1. In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
  2. Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

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Basil Tomato Soup

Basil Tomato Soup is super easy to cook.

Ingredients

  • 2 (28 ounce) cans crushed tomatoes
  • 1 (14.5 ounce) can chicken broth
  • 18 fresh basil leaves, minced
  • 1 teaspoon sugar
  • 1 cup whipping cream
  • 1/2 cup butter or margarine

Directions

  1. In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
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Cream of Mushroom (Broccoli) Soup

Very-very tasty and easy to cook. Instead of the chicken broth used vegetable stock (see earlier post) and did not add any sherry – don’t even know what it is. (These supposed to make ~9 servings or cups…). Also did not add any spices because all of them were in the vegetable stock.

ingredients

  • 7-1/2 cups sliced fresh mushrooms (broccoli)
  • 2-1/4 cups chicken broth
  • 3/4 cup chopped onion
  • 1/8 teaspoon dried thyme
  • 1/4 cup and 1 teaspoon butter
  • 1/4 cup and 1 teaspoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 cups half-and-half
  • 1 tablespoon and 1-1/2 teaspoons sherry
  1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
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Basic Vegetable Stock

Very tasty vegetable stock and doesn’t take long to cook. I changed the recipe: put less garlic and added potatoes.

Ingredients

  • 1-1/2 teaspoons olive oil
  • 1/2 large onion
  • 1 stalk celery, including some leaves
  • 1 large carrots
  • 1/2 bunch green onions, chopped
  • 4 cloves garlic, minced
  • 4 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1 bay leaves
  • 1/2 teaspoon salt
  • 4 cups water
  1. Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  2. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
  3. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  4. Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?