What's For Dinner?

Okay, I'm trying something new that I hope you'll find useful. After all, the point of this blog is not only to provide information, ideas, and topics for thoughtful discussion, but also to be practically useful. So here's what's for dinner tonight at my house and I'll try to begin weekly "What's For Dinner" options if you just want to quickly check my blog and make your grocery list for the week. Just a note: unless otherwise noted, I cook with almost all organic/all natural/unprocessed ingredients. Sometimes that means planning ahead a bit and not relying on your microwave for a quick meal. But I know your family will be blessed with much better health and better tasting food if you take a little extra time.

Menu Ideas for November 9th-13th

Spinach Fettuccine with Parmesan cream sauce

Ingredients

• Salt
• 1 1/2 (12-ounce) packages organic spinach fettuccini, 18 ounces total
• 2 tablespoons butter, from grass fed cows would be preferable, just not the fake stuff
• 2 cloves garlic, finely chopped
• 2 tablespoons all-purpose, organic/unbleached flour
• 1 cup chicken stock, all natural/organic
• 1 cup cream, again from grass fed cows would be ideal
• 8 ounces Gorgonzola or Parmesan cheese, cut into small pieces (organic if possible)
• A few leaves fresh sage, finely chopped
• Freshly ground black pepper

Directions

Heat water to a boil for pasta, salt water and cook pasta to al dente.

Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in cheese, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.

In a serving bowl toss hot pasta with sauce and serve.

I also baked a loaf of homemade artisan bread and served a salad on the side.

ENJOY!