…or maybe I do…somewhere, still packed away in my full hope chest up at Mom and Dad Bowman’s… I’m thinking I might need to remedy this problem. Wiping my cooking/baking hands on an apron would help me not go through so many kitchen towels.
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It’s Monday evening, and like most Monday’s, Adam is off at fire training. Today they’re reviewing dry hydrants. If that meant nothing to you, don’t feel bad. I had to ask him what that meant as well. Apparently, it’s a hydrant (or water location) where they have to suck up the water into their hoses/tankers as opposed to a street hydrant that is pressurized to force its way into the hoses.
Anyway….
On Monday nights, I’m left home alone, and I’ve actually learned to be very thankful for this time. It’s a time to get some serious work done that I wouldn’t normally have time to do in the evenings. I mean, let’s face it. We both work all day, and the last thing I want to do when Adam is home with me is mop the floors and clean the bathroom. I’d rather do that when I’m home alone, so we can enjoy spending relaxing and spending time together when we’re home together.
Tonight is no different. Adam left for training at 6:48, so that has given me quite a bit of time to tackle my to-do list. I have a lot planned, but I feel motivated, so here we go.
Before I do, though, let me tell you about dinner. =)
This evening, I made seafood fettucini and garlic rolls. It was wonderful. I always forget how filling seafood fettucini is, though, and serve Adam way more than he can eat. lol…his late lunch probably didn’t help anything either, but said it was great, said the pasta was perfect, and didn’t eat much. Oh, well. We love leftovers in this house…er…cabin. 🙂
The garlic rolls were an experiment. Yes, a real one. Since I have zero gluten-free bread in the house right now — yes, that’s on the to-do list for tonight — I was trying to come up with an idea for an easy side for this fettucini. Normally, I would have made garlic bread, but of course, no bread equals no garlic bread. So, I took advantage of an easy-to-work-with-and-alter dough I have consulted before…. the dough from my (or actually, my girlfriend Beth’s) cinnamon roll’s recipe (which, yes, I still need to share).
Although I put a little too much garlic in them, Adam and I agreed they were good and could be fine-tuned to make a repeatable recipe.
Drooling yet?… 🙂 I half-wish I could eat more without getting full, so I could enjoy more of these wonderful recipes….half-wish. lol
Here are the recipes:
Seafood Fettucini
from the kitchen of Cindy Mrva
(I cut this recipe in half for the two of us, and it lasts a good two full meals for us.)
1 1/2 – 2 1bs. imitation crab
(If you’re making this gluten-free, be sure to read the ingredients. A lot of imitation crab has gluten in it.)
1 1/2 lb. fettucini
1 c. butter, melted
(These next two are optional.)
3 scallions, chopped
1 carrot, shredded
1 pt. heavy cream
1/2-pt half & half
8 oz. parmesan cheese
Sauté the scallions in the butter. Add crabmeat, and if you choose to use to add it, the carrot.
Sprinkle in garlic powder, salt, and pepper. (Just eye it. I never measure spices.)
Add heavy cream, half & half, and parmesan and stir well.
Add cooked noodle. If need be, add more half & half.
Add parsley, and if needed, more garlic, salt, and pepper.
Yum yum! This re-heats well. Remember, though! It’s really filling!!!
Garlic Rolls
(This makes 8 large rolls)
2 Tbsp shortening
2 Tbsp sugar
2/3 cup milk, room temp (Who keeps milk at room temperature?? I just warmed mine up in the microwave for about a minute.)
1 packet yeast (about 1 Tbsp)
1 egg
1/4 cup oil
1/2 cup potato starch
1 cup cornstarch
1/4 tsp baking soda
2 1/2 tsp xanthan gum
2 tsp baking powder
1 tsp salt and 1 tsp Italian seasoning
Preheat oven to 375°. In medium bowl, combine shortening and sugar. Mix well. Measure milk and add yeast to milk. Mix well to fully dissolve. Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft.
Sprinkle flour on tabletop. Place dough on top of floured area. Pat and/or roll dough out to 13 1/2×13 1/2 inch square. Because this dough is very moist, you may wish to keep your hands damp with water or use a wet rolling pin to smooth out the dough.
On top of the dough. Pour on minced garlic, salt, pepper, and a few tabs of butter. Roll up dough to form a long cylinder. The edge of a ruler or spatula is helpful to roll the dough as it may stick a bit. The dough will again seem too wet for this use, but the moist dough ensures a moist roll. Cut into 8 slices of similar size.
Place rolls into a greased 9×9 pan. Bake approximately 20 minutes, until tops are lightly browned. Sprinkle additional garlic and salt on top if you so desire. Best eaten warm. 🙂
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Okay, I’ve relaxed for long enough. I’m off to do the following:
Wash and put away the dishes
Sort laundry
Make a few necessary phone calls
Dust the top of the kitchen cabinets
Wash the dining room floor
Have a great night!
Tune in tomorrow for Talk about It Tuesday…. I’m starting a series based on my discussion this past week’s Politically Incorrect Womanhood.
Making My Boast 