Weekend pretty much sucked. It was nice to get away for a few days and spend time down the shore with my family, but I was also the sickest that I had been all week. Couldn’t take it anymore and went to a different doctor on the way home yesterday. Turns out my bad cold turned into bronchitis, and worse yet, it was brought on/aggravated by the medication my normal doctor gave me. Color me: NOT HAPPY. But now I have some new antiobiotics and am hoping to start feeling a bit better in the next few days. In the meantime, I might be a bit sporadic here this week … just trying to rest.
The Husband has been great, taking care of Nicholas and feeding us all. He made steaks last night, with salad, although I really wasn’t up to eating. Feeling a smidge better today, I made some of my Rich and Creamy Mushroom Soup and Lemon Spaghetti. I could get it done in about fifteen minutes, which was about all I can handle right now. I got nice comfort food, and the boys got some yummy pasta.
The Lemon Spaghetti is a Giada recipe, and is a great recipe to have on hand for those last minute what-will-I-make-for-dinner panics. You’ll invariably always have the ingredients on hand and it’ll be on the table in under 15 minutes.
The Soup is everything it should be … creamy, hearty, rich and velvety. Perfect for us sniffling, hacking folks. Unfortunately, for my vegetarian friends, it doesn’t taste the same subbing vegetable broth. I’ve tried it that way, and it’s a completely different end result.
Until next time…
Sweetnicks’ Rich and Creamy Mushroom Soup
1/2 lb mushrooms, sliced
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp tarragon
1/4 tsp nutmeg
3 T butter
1/4 cup flour
2 cans beef broth
1 cup (8 oz) sour cream
1/2 cup half-and-half
1/2 cup milk
1 tsp lemon juice
dash hot pepper sauce
salt and pepper
In dutch oven, saute mushrooms, onion, garlic, tarragon, nutmeg in butter until vegetables are tender. Stir in flour until it’s smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low and slowly add sour cream. Whisk to fully include sour cream. Cook and stir until smooth. Stir in half-and-half and milk. Add lemon juice, hot pepper sauce and salt and pepper. Heat through, but do not boil. Yields: 4-6 servings
Giada DeLaurentiis’ Lemon Spaghetti
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
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