Recipe Time

Okay I am a little bit proud of the supper I made today so I'm going to share the recipe. I LOVE pasta, especially when it's an alfredo or some sort of cream sauce. What I don't love is the fat. I went through a bunch of different sauce recipes today, both high cal and low, and put together my own recipe. It turned out amazingly if I do say so myself!

The only problem with putting the recipe in print is that I have no idea how much I used of anything...I don't believe in measuring. I will do my best to estimate.

1 or 2 tbsp butter
3 tbsp flour
3 or 4 cups milk
1/2 roasted bulb of garlic
2 tsp chicken stock
2 tsp thyme
1/3 cup parmesean cheese
2 cup sauteed mushrooms
few handfuls of shredded spinach

Melt butter in pot. Add flour and mix well. (Very) gradually add milk, stirring constantly to avoid lumps. Once warm, add chicken stock and the roasted garlic (to roast: cut tips off the entire bulb, cover exposed tops with a light layer of butter, wrap in tin foil at bake at 425f for an hour Squeeze out of bulb into sauce. WORTH it). Bring sauce to boil, stirring often. Add cheese, mushrooms, spinach, thyme. Salt and pepper to taste.

So there you go. It made a nice thick alfredo-like sauce with tons of flavour, no cream, and very little butter. And trust me on the thyme...I would never have thought to add it, but it is a great flavour. And if you do try it, let me know what you think!