I have no idea how to write recipes, I seldom use them but here goes....
Makes 4 to 6 servings.
Sauce ..
6 med cloves garlic
3 Tbl butter
3 Tbl flour
1.5 cups milk (could be more could be less)
1/4 cup (one handful +/- to taste) shredded parmesan cheese
Veggies, fungus and pasta ..
1 container mushrooms (your choice of type)
1 bunch of spinach
1 lb pasta of choice ( I prefer tofette but any thick pasta works)
2 tsp Butter
Salad ..
1 bunch of green or red leaf lettuce (casa's uses wilted iceberg)
1 green pepper
2 green onions
Quality caesar dressing (or make your own - I have a good recipe)
Shredded parmesan cheese.
Optional ...
0.5 grams of Bubba Kush or similar high grade strain.
First the prep. Optional...
Grind one bud of Bubba Kush or equivalent smoke, put into dry clean bowl and smoke. Turn on some Charles Mingus.. Smile, remember, life is good.
Then, the Casa's house salad....
Tear lettuce into bite sized pieces.
Slice green onions, including green part.
Cut one "square side" of green pepper
Place green pepper directly on burner med high heat until burnt.
Once burnt, put into plastic bag for 10 to 15 minutes. - let cool, scrap black stuff off, dice.
Combine ingredients and dress and cheese to flavor, toss.
(Optional) Yell, (to GF or wife, especially if she has repressed friends as company) "hey come here and toss my salad" then giggle.... and then giggle some more and wonder why you're so juvenile..
Then the sauce...
Mince garlic, add butter to pan until heated, saute garlic in butter for 30 seconds.
Add flour, cook 3 to 4 minutes stirring until it tans. Don't Tom Crean it.
Add milk - bring to boil WHILE stirring - turn heat down to simmer WHILE whisking. It should thicken into a sauce.
Once desired thickness - add cheese, salt and pepper to taste. Set aside.
Then the rest ...
Saute mushrooms in a bit of butter. Set aside.
Boil pasta until al dente
Rinse and tear spinach, put into strainer
Once pasta is done, pour the hot water into strainer with the spinach until it wilts.
Save one cup of water. (See below).
Drain rest of pasta in another strainer.
Once strained...
Combine all ingredients in large pot, season if needed and simmer for 5 to 10 minutes. If your sauce is too thick - add a bit of the saved pasta water until desired thickness, er thinness. If too thin - cook longer.
The spinach can be replaced with whatever. We do broccoli once in awhile.
Makes 4 to 6 servings.
Sauce ..
6 med cloves garlic
3 Tbl butter
3 Tbl flour
1.5 cups milk (could be more could be less)
1/4 cup (one handful +/- to taste) shredded parmesan cheese
Veggies, fungus and pasta ..
1 container mushrooms (your choice of type)
1 bunch of spinach
1 lb pasta of choice ( I prefer tofette but any thick pasta works)
2 tsp Butter
Salad ..
1 bunch of green or red leaf lettuce (casa's uses wilted iceberg)
1 green pepper
2 green onions
Quality caesar dressing (or make your own - I have a good recipe)
Shredded parmesan cheese.
Optional ...
0.5 grams of Bubba Kush or similar high grade strain.
First the prep. Optional...
Grind one bud of Bubba Kush or equivalent smoke, put into dry clean bowl and smoke. Turn on some Charles Mingus.. Smile, remember, life is good.
Then, the Casa's house salad....
Tear lettuce into bite sized pieces.
Slice green onions, including green part.
Cut one "square side" of green pepper
Place green pepper directly on burner med high heat until burnt.
Once burnt, put into plastic bag for 10 to 15 minutes. - let cool, scrap black stuff off, dice.
Combine ingredients and dress and cheese to flavor, toss.
(Optional) Yell, (to GF or wife, especially if she has repressed friends as company) "hey come here and toss my salad" then giggle.... and then giggle some more and wonder why you're so juvenile..
Then the sauce...
Mince garlic, add butter to pan until heated, saute garlic in butter for 30 seconds.
Add flour, cook 3 to 4 minutes stirring until it tans. Don't Tom Crean it.
Add milk - bring to boil WHILE stirring - turn heat down to simmer WHILE whisking. It should thicken into a sauce.
Once desired thickness - add cheese, salt and pepper to taste. Set aside.
Then the rest ...
Saute mushrooms in a bit of butter. Set aside.
Boil pasta until al dente
Rinse and tear spinach, put into strainer
Once pasta is done, pour the hot water into strainer with the spinach until it wilts.
Save one cup of water. (See below).
Drain rest of pasta in another strainer.
Once strained...
Combine all ingredients in large pot, season if needed and simmer for 5 to 10 minutes. If your sauce is too thick - add a bit of the saved pasta water until desired thickness, er thinness. If too thin - cook longer.
The spinach can be replaced with whatever. We do broccoli once in awhile.
