I guess you will just have to read this and find out! Don't worry I will not keep you in suspense
for too long, and if you really want to know you can skip reading and scroll to
the recipe~
I have to give props to my Facebook friends for all of their
comments on the photo of this secret dish I posted to my wall. The responses ranged from baby vomit, which
of course came from my son, to the very off the cuff but unique "Cheez
Whiz". The cheese comment, by the
way, came from a guy who I must say is a "Whiz" in the kitchen, and
can cook for me anytime as long as his wife lets him!
Now most people know I am really trying to stick to my new
vegetarian lifestyle and they stayed safe with their guesses selecting a
certain vegetable or fruit, but none was a safe as the one post that said
pureed vegetables. As much as I wanted
to give her the win, because it was a pureed vegetable, I did not think it fair
to others who were more specific in their selection!
I have to give a special thanks to the ladies at work for
not giving away the secret! I am glad
you liked it, and hope there are more lunches to be shared!
This dish was selected by my husband because it requires
very little prep work or the use of a culinary knife! He is so desperate to get
out of the kitchen and get me in there that he picked a dish with a main
ingredient he hates! I really do need to learn how to cut vegetables in a
neater timelier fashion; if I don’t what is the worst that can happen…I don’t have
to do all the cooking!
Anyone who loves pasta will enjoy this dish, and it is a
good way to get your kids to eat vegetables they may normally be “allergic”
too! There is a recommendation for
sides, but for my family this was a very filling dish and all we needed was
some garlic bread. I hope you all enjoy it as much as we did!
Ravioli with
Sweet Potato Sauce
4 Servings
30 minutes or fewer
This mellow sauce should
be served over hearty pasta combines comfort and elegance in one easy meal.
Serve with some steamed broccoli florets, baby carrots and red and green bell
pepper strips. Round out the meal with slices of fresh Italian bread.
16-oz. pkg. frozen vegetable-filled ravioli or tortellini
1 Tbs. butter or soy margarine
2 to 3 cloves garlic, minced
1 cup low-fat milk or soy milk or as needed
Salt and freshly ground black pepper to taste
1 cup frozen green petite peas, thawed
Chopped fresh parsley for garnish (optional)
Pierce several holes
in skin of sweet potato with a fork. Microwave sweet potato on high power about
8 minutes or until tender. Plunge potato into a bowl of cold water (or, if you
microwaved an extra sweet potato from the previous night’s dinner, simply use
it as is).
Meanwhile, cook
frozen pasta in a large pot of rapidly boiling water according to package
directions. Drain well and return to the pot.
In small skillet,
melt butter over medium heat. Add garlic and cook, stirring often, for 1
minute. Remove from heat.
Peel sweet potato and mash it well in a medium bowl. Stir in
garlic and enough milk to achieve the consistency of a thick sauce. Season the
sauce with salt and pepper.Add sauce to cooked pasta in the pot. Stir in green peas and heat through. Garnish with parsley and serve right away.
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