I can tell that autumn is near; this week’s CSA pickup was not as hefty. They had picked all the eggplant and peppers after the frost, so we got lots of minis. It’s funny, but I’m almost glad that there are only 3 more weeks of pickups. Then we can have our refrigerator back. No more eggplants and long lost summer squash hiding behind the milk.
Tonight’s recipe allowed me to use up the rest of the broccoli in my refrigerator, and a few more carrots.
It began by boiling angel hair pasta (8 oz), 2 C of broccoli florets, 1 C of julienned carrots, 1/2 cup chopped bell pepper (I used green but red would have added more color, especially since I also used a white carrot); 1 sweet onion. All for 5 minutes. Drain, then return to pot.
In a large fry pan, saute’ in a little oil 1 clove minced garlic, 1 t dried parsley (or 1 T fresh like I did), and 1/2 t each of dried basil and oregano. Then, add 2 T flour and 1 C milk–slowly, stir until thickened.
Add 1 C chopped chicken, turkey or rabbit (I used a can of chicken); heat through.
Then add 1/2 C yogurt cheese (you can make this yourself by draining plain yogurt in cheesecloth for 1 or so hours. I actually used some ricotta that I had leftover) and 1/4 C freshly grated parmesan, and heat until melty and yummy but not boiling.
The verdict: OK so the pictures aren’t particularly flattering, but believe me this was very tasty. DH and I couldn’t believe it is only 300 calories per serving (this makes 4 servings). Very rich.