Archives for: August 2005, 30
I decided I may be better off with ghee or goat butter, considering my reaction to cow's milk, so I finally decided to try goat butter. I am crazy about this stuff. It's my new secret ingredient in sauces, as it adds a goat-cheesy flavor that I can't get compliantly anywhere else. Heat with sweet rice flour to make a fine roux.
Here's a rough version of my penne alfredo recipe, which my super picky pasta-eating husband loves. He's so very picky about pasta and usually wont try any unauthentic type of noodle. My son love it too...calls it macaroni and cheese.
I totally approximate the amounts and add what I feel like, so I don't yet have meaningful measurements, but if you like to cook that way too, this recipe should work out great
1/3 package of Tinkyada penne pasta
1 package of Shelton's Turkey sausage patties, chop them up as they cook, remove from pan, but leave drippings in
4+ tablespoons goat butter
1/4-1/2 cup sweet rice flour (enough to make a nice bubbly roux with the butter and sausage dripings.)
After this starts to brown just a little (rice flour doesn't brown like wheat, but it'll tan a bit), add milk or milk subsitute of choice depending on type. Stir it in quickly as it will immediately start to thicken. I just eyeball the amount, somewhere near 1 cup usually. Stir until desired consistency, turn heat down, then add about 1/4 cup of nutritional yeast, and salt to taste (pepper is good, or some such as allowed)
Once the sauce and pasta are done, add them all together with the turkey, and serve
Yes, it's too grainy a meal for an O to have much of, so treat it as a side dish...my As treat it as the main meal.