Friday, July 22, 2011

I've been cooking again…

I've been sewing too, and I finally got my new camera! However, finally in this case has nothing to do with a delay on the part of the camera company, just a delay in the purchaser making her mind up about which one she wanted ;) 
I keep forgetting to take pictures of stuff while I'm doing it though, so I have a stack of things that I need to photograph.

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Alfredo Casserole.

I made a Chicken Alfredo Casserole with fresh spinach for a luncheon last week and was really pleased with the results.

For a single batch, which will feed 5-6 people: Cook about ¾ of a pound of thick Italian pasta until el-dente so that it wouldn’t be too chewy. If you have a Costco membership, I used the 1 1/2” tube pasta that comes in a multi pack, but just about any thick pasta will work.

Cook 1 to 1-1/2 pounds of ground chicken with some Italian seasoning and added a little pepper, but not salt because the sauce has quite a bit in it.

½ a bag of fresh baby spinach, torn in half.

To make the sauce:

Melt 1/2 cup (1 stick) butter in a medium saucepan over medium low heat.
Add 2 cups of heavy cream and simmer for 5 minutes.
Stir in a pinch or two of grated nutmeg, 1-½ tsp salt, and 1/8 tsp fresh-ground black pepper.
Add 1 clove of minced garlic and 1-½ cups grated Parmesan cheese and whisk quickly.

To assemble the casserole just mixed everything together in the baking dish.

Cover with tented foil if your dish does not have a baking lid and bake for about 45 minutes at 350˚F.

» I made this up ahead of time and froze it. If you do this just make it longer, for like an hour and a half but at the same temperature.

It’s done when the edges are bubbly.

You could top this with breadcrumbs or cheese if you wanted.

I made a triple batch and it served about 16 people, so I think the next time I make it I’ll still make the triple batch (same work basically) and freeze it in pie plates or small 8x8 casserole dishes to save some work later on.

~ Claire ~