Pasta with Alfredo Sauce and Broccoli with Almonds

Alfredo sauce is a favorite around here, and I have a super simple recipe (only 4 ingredients!) that I have finally mastered so that it consistently turns out well (it took me a few tries to get it right!)

I melt half a cup of butter in two cups of cream and sprinkle generously with garlic powder.  I use a whisk to beat it frequently until it comes to a boil.  Then I turn the heat down until its simmering and toss in grated Parmesan cheese -- anywhere from half a cup to one cup, depending on my mood (in a pinch, I've even used mozzarella cheese -- still tasty!)  I let it simmer and whisk it frequently until it's thick and creamy.

Meanwhile, I get the pasta cooking.  

This time I used TruRoots Organic Ancient Grain Gluten-Free Penne Pasta.

Simply toss the pasta with the sauce.

I typically serve this pasta with broccoli.  This time, I tried broccoli with slivered almonds.

Steam the broccoli slightly, only for about 5 minutes to soften it.  Then transfer to a deep skillet.  Pour in a 1/4 cup of dry white wine, then sprinkle with garlic powder, parsley, salt, pepper, and drizzle a little olive oil.  

Cook until the liquid is evaporated and the broccoli is hot.  Remove from heat, then add the almonds and toss.

Mmmmm!  Very simple but so delicious. :)

Broccoli and Cheddar Quiche with a Brown Rice Crust

Dinner #2 this week is a broccoli and cheddar quiche with a brown rice crust.  I only put broccoli on half because my husband isn't a fan of broccoli (or any vegetable, for that matter).  This was my first time making a quiche, and my husband's first time ever eating quiche.  The brown rice crust was decent, it was simple and I greatly appreciated that.  I enjoyed this quiche the next morning for breakfast more than I did eating it for dinner.

Both my husband and I agree it would have been better with bacon. Duh, everything's better with bacon.