Fresh Cracked Pepper Fettuccine with Alfredo and Flank Steak

During the winter time of year, it seems very appropriate to eat the heavier sauces and foods that just don't fit into typical summer fare. While most of these foods taste great, they are normally accompanied with high calories. This may be fine for those shoveling snow or working outside in the cold, but may add up to quickly for others. Leave it up to a chef and nutrition student to try to create an alfredo sauce that is both tasty and health conscious.

The alfredo sauce for this recipe is made with a roux (which is described in our "ask the chef" section of this blog), and is made with fat-free milk and no cream. This sauce is simple to make and is creamy and rich tasting, and has very little fat per serving.

Ingredients: Yield: 4 servings
1 12 oz package - Pastamore Fresh Cracked Pepper Fettuccine
1 lb - Flank steak
1.5 Cups - Fat-free milk
.5 Cup - Fresh grated parmesan cheese
2 Tbsp - Butter
2 Tbsp - Flour
.5 - Shallot - minced
3-4 oz - Pastamore Cabernet and Roasted Garlic Marinade
1 sprig - Fresh rosemary (half chopped, half as garnish)
To taste - Salt and Pepper

Directions:
1. Preheat oven to 350F. Start a large pot of water on the stove for the pasta. In a large pan, sear the flank steak on both sides. (The flank steak should be marinated before being cooked in Pastamore Cabernet and Roasted Garlic Marinade. Marinate for a minimum of 3 hours or overnight.) After the steak is seared, place on a baking sheet and finish the cooking process in the oven. Be sure to take the temperature of the steak in intervals to ensure that the steak does not become overcooked. (If flank steak is cooked past medium it is very tough.) Remove from the oven and let rest for 10 minutes when the desired doneness is reached (Approx. 150F)

2. In a large saucepan, begin making the roux (this process is described in the "ask the chef" section of this blog). When the desired color and thickness of the roux is reached, remove from the heat and allow to cool for a few minutes. In a separate pan, saute the shallots in .5 Tbsp of butter over medium-high heat until the shallots are translucent. Add .5 cup of milk to the pan and add the roux. Mix thoroughly and then add the remaining milk and the parmesan. Add the chopped rosemary and allow the sauce to cook and reduce. Salt and pepper to taste. If the sauce is too thick, add extra milk. However, if the sauce is too thin, reduce longer or add more roux.

3. Lightly salt and oil and the boiling pasta water, and then add the Pastamore Fresh Cracked Pepper Fettuccine. Cook until the pasta is al dente. Drain the water from the pasta. Toss with the sauce or plate the pasta and top with the sauce.

4. Cut the flank steak into strips against the grain of the meat. Place the steak atop the pasta and sauce, and finally garnish with the remaining rosemary.

If a creamier sauce is desired, heavy cream or half-and-half can be substituted for a portion of the milk. For instance, 1 cup of milk can be used in conjunction with .5 cup of heavy cream.

Fish and Smokin Hot Salsa

Fish and Smokin Hot Salsa is a welcoming meal when the weather turns cold or even when you just want something hot to eat. I substituted this recipe with Tillapia and it was excellent!  However, be warned, Pastamore's fresh jalapeno oil gets hotter as it sits, you may want to go easy at first; unless you're one of those people who can tolerate some serious heat.  Pastamore's fresh Jalapeno oil is great on eggs too.  Enjoy this Fish and Smokin Hot Salsa! 

Quinoa and Black Bean Recipe

We have come to the time of the year where it is customary to make New Year's Resolutions. While this may not be a practice that every one follows, the beginning of the year is the best time to start out on the right foot. While exercising more, being more polite, or other things may be on the typical list, I believe that food should be the basis for many of these resolutions. What harm is there in trying to eat more fruits and vegetables this year? Or better yet, why not make a commitment to cook more meals at home?

In the fast paced world that we live in, time for cooking at home has taken a back seat. While dollar menus flourish across the nation, more tables at home are unoccupied. In the spirit of easy to prepare, quick cooking, and delicious food, I give you this quinoa and black bean recipe. This recipe is both gluten free and vegetarian, costs only $3-$6 per serving, and takes only 20-30 minutes to prepare.

Pastamore Quinoa and Black Bean Serves: 4-6
Ingredients:
1.5 Cups - Quinoa
1 Cup - Vegetable stock
15 oz Can - Black beans
3 each - Medium Roma tomatoes - medium dice 1/4" x 1/4"
1 Cup - Baby spinach
2 Bunches - Red radishes
1 each - Avocado - sliced
6-10 oz - Fat-free Greek yogurt
2 Tbsp - Olive oil
3 oz - Pastamore Roasted Garlic Balsamic Dipping Oil
2 Tbsp - Pastamore Fresh Jalapeno Oil
2-4 Tbsp - Pastamore Traditional Barrel Aged Balsamic Vinegar
1 tsp - Dry ground mustard
TT - Salt and black pepper
As garnish - Oregano


Directions:
1. Preheat oven to 375F. Clean and cut the radishes into quarters (save a few fresh radishes for garnish). In a bowl, combine the radishes, olive oil and Pastamore Traditional Barrel Aged Balsamic Vinegar. Mix well and place on a baking sheet (cover with tin foil for easy clean up). Once the oven is preheated, place the radishes in the oven and cook for 20-25 minutes.
2. While the radishes are cooking, in a pot place 3 cups of water, 1 cup of vegetable stock, and 1.5 cups of quinoa. Bring the mixture to a boil and then cover and reduce to a simmer. Cook time will range between 10-15 minutes and the quinoa will be done when it is soft, appears translucent and the germ ring is visible. If there is excess liquid, strain through a fine sieve.
3. While the quinoa is cooking, heat the black beans in a saucepan. Once heated, place the beans in a colander and rinse them clean. When the quinoa is finished, add the black beans, diced tomatoes, spinach, dry mustard, Pastamore Fresh Jalapeno Oil, Pastamore Roasted Garlic Balsamic Dipping Oil, and season to taste.
4. Mix thoroughly for at least 1 minute and plate. Garnish with oregano and avocado, and top with the Greek yogurt (in this case the yogurt is used as a healthy substitute for sour cream). On the side of the main dish, plate the roasted radishes.

You will be amazed at how simple this recipe is and how delicious the results are.