Tuesday, October 27, 2009

Pasta and Stir Fry

Momma knows the winter months do not offer the better prices on most vegetables, so how to add nutrition to a dinner but still have it affordable?

Momma Explains: Frozen vegetables have come a long way and the new options of organic frozen veggies are awesome. My children did not like vegetables so I had to find creative ways to incorporate them in a meal. This is still a family favorite, only now we can all have wine with it. I like a Marquis Phillips white such as Holly's Blend.

Momma's Pasta and Stir Fry: Start by heating up your pasta water and adding a good toss of salt. While the pasta water is heating, take a one pound bag of stir fry or Normandy blend vegetables. In a very large skillet , coat the bottom with olive oil so the oil is about 1/4 inch deep in the pan. Chop a small onion and saute in the oil, when the onion is opaque, add three minced garlic cloves and 4 tablespoons of butter, heat for a few minutes. Then add one can of chicken broth( about 14.5 ounces), and salt and pepper to taste. Sprinkle the sea salt and stir, then taste-without burning yourself-and add more salt as needed. I also put out a bowl of grated Romano cheese for people to bulk up the flavor. After you have cooked the vegetables in the broth and oil mix, making sure they still have some firmness, shut off the stove and cook your pound of pasta. When the pasta is cooked, drain it and toss into the skillet, if large enough, otherwise use a large bowl. Mix all your ingredients and serve. Don't forget the Romano cheese.

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