Tonight, I cooked a tasty dish for dinner...
I chopped some green onion and put them into a shallow cassarole dish with a BUNCH of whole garlic cloves, a half-stick of unsalted butter, a splash of white wine and some black and red pepper. This was roasted in the oven at 350F.
I started a box of cavatappi pasta to cooking.
Meanwhile, in a deep, flat sided saucepan, I sautéed a whole yellow onion and a half container of diced white mushrooms in olive oil. I deglazed the pan with the same wine I used with the garlic. To that mix, I added 2 cans of low-sodium diced tomatoes, a can of low-sodium V8, 2 bay leaves, generous portions of parsley & thyme, some red & black pepper, plus a little powdered garlic and salt.
When the garlic & onion mix was nicely roasted, I turned up the saucepan's heat to get the mix bubbling. At that point, I added the garlic & onion mix and 24oz of crawfish meat to the pan. Then, into the pot went all of the pasta.
Some vigorous turning & folding of the pan's contents got the pasta thoroughly coated in the sauce.
It kinda looked like a Creole had screwed up his Hamburger Helper...
I served it- 4 heaping spoonfuls per person- with tasty crackers and slices of a nice smoked Gouda. Definitely looking forward to leftovers!
I chopped some green onion and put them into a shallow cassarole dish with a BUNCH of whole garlic cloves, a half-stick of unsalted butter, a splash of white wine and some black and red pepper. This was roasted in the oven at 350F.
I started a box of cavatappi pasta to cooking.
Meanwhile, in a deep, flat sided saucepan, I sautéed a whole yellow onion and a half container of diced white mushrooms in olive oil. I deglazed the pan with the same wine I used with the garlic. To that mix, I added 2 cans of low-sodium diced tomatoes, a can of low-sodium V8, 2 bay leaves, generous portions of parsley & thyme, some red & black pepper, plus a little powdered garlic and salt.
When the garlic & onion mix was nicely roasted, I turned up the saucepan's heat to get the mix bubbling. At that point, I added the garlic & onion mix and 24oz of crawfish meat to the pan. Then, into the pot went all of the pasta.
Some vigorous turning & folding of the pan's contents got the pasta thoroughly coated in the sauce.
It kinda looked like a Creole had screwed up his Hamburger Helper...
I served it- 4 heaping spoonfuls per person- with tasty crackers and slices of a nice smoked Gouda. Definitely looking forward to leftovers!