A slightly ~*~fancy~*~ version of a comfort food classic. Eat with crusty bread and a nice white wine.
Mushroom and Chive Fettuccine Alfredo
Hands-On Time: 30min
Total Time: 30min
1 lb fettuccine
4 TBS butter
1 lb sliced white or baby portabella mushrooms
3 cloves garlic, finely minced
1 1/4 cup heavy cream
3/4 cup grated parm + more to taste
1/2 cup finely chopped chives (half added, half as garnish)
1 tsp salt + more to taste
Cook the pasta according to package directions in heavily salted water. Once cooked, drain and set aside.
While pasta is cooking, melt the butter in a large skillet over medium-low heat. Once melted, add the mushrooms and 1 tsp salt and cook until soft and dark brown, about 12-15 minutes. Add the garlic and sautee until fragrant, about 1 minute. Add the heavy cream and stir to combine, then allow to simmer for about 5 minutes or until slightly thickened.
Toss the pasta with the sauce in the pan until coated. Add the parmesan and 1/2 cup chives and toss again until cheese has been evenly incorporated into the sauce. Add additional salt at this point if you’d like.
Serve immediately topped with reserved chives.
Weeknight Rice Noodles with Meatballs
Hands-On Time: 30 min
Total Time: 30 min
2 1/2 cups beef broth
1/2 cup soy sauce
1/4 cup rice vinegar
1 TBS grated or minced ginger
2 TBS sesame oil
2 TBS honey
2 tsp chili oil
1 lb ground beef
3 tsp onion powder
2 cloves garlic, minced
1/2 tsp red chili flakes
1 tsp salt
16 ounces rice noodles
1 lb mixed sliced mushrooms of your choice (I like to include at least some shiitake)
4-5 baby bok choy, halved
Bunch scallions, white/light green parts thinly sliced, dark green parts roughly chopped
Vegetable oil for frying meatballs
Cook the noodles a minute or two shy of the package directions. Drain and set aside in a large bowl.
Whisk all of the sauce ingredients together in a medium bowl. Set aside.
Combine the ground beef, garlic, onion powder, salt, and red pepper flakes in a medium bowl. Shape the mixture into about 16 meatballs (1 1/2 inches across). Heat vegetable oil in a large pan over medium-high heat. Cook the meatballs in the oil until browned and mostly cooked through, about 7-9 minutes. Transfer to a separate plate or bowl. Add the mushrooms to the pan with vegetable oil and meatball drippings and cook until browned. Add bok choy and sauté until tender, about 5 minutes. Add the dark green parts of the scallions and cook another 2 minutes. Add the vegetables to the bowl with the noodles.
Add the broth to the pan and simmer until slightly thickened, about 8-10 minutes. Add the meatballs in for the last 2 minutes of cooking, turning occasionally. Pour the meatballs and sauce over the noodles and vegetables and toss to combine. Serve topped with the thinly sliced scallions.
Note: If you’d like the sauce to be slightly thicker, whisk together one tablespoon of sauce with one tablespoon of cornstarch and combine with remainder of sauce before simmering.