Lady G’s Christmas Pasta

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YAAASSSS!  Lady G is feeling a little bit better today so you know I had to hit the kitchen hard!

And so…

I decided to cook one of my holiday favorites.

I call it ‘Christmas Pasta’ because it includes red peppers, green baby spinach and white alfredo sauce!

Of course there’s the bowtie pasta and crab meat!

Think I didn’t when I did?

YAAASSSSS!

Ah…. now I hear you guys saying, “Lady G, what choo know about Italian cuisine?”

Well, all I gotta say is that it might not be authentic but it’s Italian enough for the folks in my house!

Alright!

To all of my friends in Italy, please forgive me! You know I love y’all!

Okay, on a serious note, I’d like to say a huge ‘thank you’ to all of you who wished me well during my battle with this cold!

WordPress is best!

Anyway…

I am including pictures of the ingredients that I used.

See if you can spot the run-a-way piece of crab meat :).

Mama would have been horrified!

“Wipe that counter girl!”

Anywhats, if you choose to recreate this dish, be sure to double check your crab meat for shells.

Otherwise, you might experience a dental problem mid meal.

By the way, if you are intimidated by homemade alfredo sauce you can buy some already made from your local grocer.

Of course, if you choose to purchase a jar, the end result might not be the highest quality.

But that said, I’m sure it will be just fine!

It just won’t be Lady G’s!

YAAASSSS!

Enjoy and have a great week!

Love and light to you!

Lady G😘💋

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PS:  The brown mixing bowl that I used here belonged to my mother so we affectionately refer to it as ‘Ms. Eva.”

 

 

‘Real’ Good Food: March 20, 2016

salmon and butternut
Roasted Salmon with Butternut Squash and Red Pepper Medley

This post is part of the “Real Good Food” series

Everything’s in season at the grocery store!

Okay, I do realize that there is an intrinsic flaw in the above declaration; just as there is something inherently shady about those chik-n-nuggets that I mentioned in the first “Real Good Food” post.

Please hear me out.

Ideally, we should focus on eating foods that are in season; at least that’s what we used to do.  However, some of us live in areas with limited access to fresh seasonal fruits and vegetables.  In cases like these, I would argue that it is preferable to purchase and prepare whatever produce is available to you (in season or not) as opposed to opting for processed and/or fast foods.

Now, with that said, more and more people are working together in order to bring seasonal food markets to those of us who live in areas where locally grown fruits and vegetables have historically been unavailable.  Frankly, I think that we need to see more like this.  How about you?

By the way, if you are interested, consider googling “food deserts” to gain a better understanding of how limited access to fresh fruits and vegetables can negatively impact health and wellness outcomes for our most vulnerable populations.

Anyway, I cannot stress the importance of eating as well as you can, as often as you can and The Roasted Salmon with Butternut Squash and Red Pepper Medley (pictured above) is my effort at doing just that! Whew!

***Warning-Southern Dialect Alert:  What I ain’t gone do is make this cooking thang too hard!

In other words, cooking ‘real’ food should not be difficult; as long as we engage in a bit of planning.  Part of that planning includes keeping good food on hand.

For this meal, I grabbed a couple of bourbon salmon filets, a red pepper, and a butternut squash from my local grocer. And with that, I created my own little combination and it was delicious 😉

Now for those of you who bristle at the idea of cooking butternut squash–fear not! A few years back, while attending a cooking demonstration at The Atlanta Botanical Gardens, I learned how to simplify the process:

 

 

butternut straight up

 

butternut top and bottom off
Cut both top and bottom ends off squash
butternut being peeled
Use a veggie peeler to peel the skin

Thanks to my daughter for being the hand model!

I hope that you enjoyed your entree and now for dessert.  Consider this excerpt from The Peace Prayer by St. Francis of Assisi:

O Divine Master,

Grant that I may not so much seek

To be consoled, as to console;

To be understood, as to understand;

To be loved as to love.

 

Enjoy your meal 🙂

-Gwin