Meanwhile, in 3-quart saucepan, melt butter over medium heat.
Add garlic; cook, stirring occasionally, until golden brown.
Stir in flour and salt.
Cook, stirring constantly, until smooth and bubbly.
Remove from heat.
Stir in half-and-half and wine.
Cook, stirring constantly, until mixture thickens slightly.
Reduce heat to medium-low.
Stir in cheese.
Cook, stirring occasionally, until cheese is melted.
Add linguine to sauce; toss.
Garnish with walnuts.
Notes / Tips / Wine Advice:
*To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.You’ll love the flavor combination of Gorgonzola and walnuts! If desired, sprinkle additional cheese and fresh parsley over the pasta.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat.
Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
Stir Alfredo sauce, milk and mustard into vegetable mixture; cook until hot.
Stir in fettuccine; cook until thoroughly heated.
Top with cheese.
Notes / Tips / Wine Advice:
Look for refrigerated Alfredo sauce next to the fresh pasta in your grocery store refrigerator case. If you’re counting calories and fat, purchase “light” Alfredo sauce.
1package6 to 8 oz linguine-style stir-fry rice noodles (rice stick noodles)*
1⁄3 cup fresh lime juice
1⁄3 cup water
3tablespoonspacked brown sugar
3tablespoonsfish sauce or soy sauce
3tablespoonssoy sauce
1tablespoonrice vinegar or white vinegar
3⁄4 teaspoon ground red peppercayenne
3tablespoonsvegetable oil
3clovesgarlicfinely chopped
1mediumshallotfinely chopped, or 1⁄4 cup finely chopped onion
2eggsbeaten
1⁄4 cup finely chopped dry-roasted peanuts
3cupsfresh bean sprouts
4mediumgreen onionsthinly sliced (1⁄4 cup), if desired
1⁄4 cup firmly packed fresh cilantro leavesif desired
Instructies
In 3-quart saucepan, heat 4 cups water to boiling.
Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary).
Soak noodles 3 to 5 minutes or until noodles are soft but firm.
Drain noodles; rinse with cold water.
Meanwhile, in small bowl, mix lime juice, 1⁄3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil; set aside.
In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons oil over medium heat.
Add garlic and shallot; cook about 30 seconds, stirring constantly, until they begin to brown.
Stir in beaten eggs, cooking and stirring gently about 2 minutes or until scrambled but still moist.
Stir in noodles and lime juice mixture.
Increase heat to high; cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken.
Add remaining ingredients except cilantro; cook 2 to 3 minutes, tossing with wooden spoons, until noodles are tender.
Place on serving platter.
Sprinkle with cilantro.
If desired, garnish with additional chopped dry-roasted peanuts and green onions.
*Thin or thick rice stick noodles can be substituted for the linguine-style stir-fryrice noodles.
Notes / Tips / Wine Advice:
Fish sauce gives this noodle dish its distinctive Thai flavor. If you like, vegetarian fish sauce can be used instead. Look for it in an Asian food store or order it online.
2chipotle chiles in adobo saucefrom 7-oz can, seeded, chopped
1teaspoonadobo sauce from can of chiles
1⁄4 cup chopped fresh cilantro
2mediumcarrotscut into julienne (matchstick) strips
1mediumred bell peppercut into julienne (matchstick) strips
1package8 to 10 oz Chinese curly noodles
2tablespoonschopped peanuts
Instructies
In large bowl, mix peanut butter, apple juice, soy sauce, chiles and adobo sauce until smooth.
Stir in cilantro; set aside.
In 2-quart saucepan, heat 4 cups water to boiling.
Add carrots and bell pepper; cook 1 minute.
Remove from water with slotted spoon.
Add noodles to water; cook and drain as directed on package.
Add noodles to peanut butter mixture; toss.
Divide noodles among 4 bowls; top with carrots and bell pepper.
Sprinkle with peanuts.
Notes / Tips / Wine Advice:
To save the rest of the chiles in adobo sauce for other uses, spoon the chiles and sauce into a resealable plastic freezer bag, flatten to a thin layer and freeze. To use, just break off the amount you need; freezing makes them a bit milder, so you may need more.
7 to 8ozuncooked Japanese udon noodlesfrom 10-oz package
1red bell pepperseeded, cut into 2×1⁄4-inch strips
1yellow bell pepperseeded, cut into 2×1⁄4-inch strips
2small carrotsthinly sliced
2cupsfresh cilantro leaves
1tablespoongrated lemon peel
3clovesgarlic
1teaspoonlemon juice
Salt and pepper to taste
1⁄4 cup olive oil
1green onionsliced
1⁄4 cup lightly salted roasted cashews
Instructies
In 6- to 8-quart Dutch oven or sauce pot, heat 4 quarts water to boiling.
Add noodles; return to boiling.
Reduce heat; boil 13 to 14 minutes or until noodles are tender.
During last 4 minutes of cooking time, add bell peppers and carrots.
Drain; place in large bowl.
Meanwhile, in food processor, process cilantro, lemon peel and garlic until very finely chopped.
Add lemon juice, salt, pepper and oil; process until mixture forms a smooth puree.
Pour cilantro sauce over noodle mixture; toss to coat evenly.
Divide mixture into 4 individual serving bowls.
Garnish each with green onion and cashews.
Notes / Tips / Wine Advice:
Udon noodles are wheat noodles popular in Asia. They are readily available now at many larger grocery stores and at stores that specialize in Asian cuisines. If desired, substitute linguine or fettuccine for the udon noodles.
2cupsuncooked short-grain Arborio or medium-grain white rice
1cupmashed cooked sweet potato
1⁄4 cup grated Parmesan cheese
1teaspoonchopped fresh or 1⁄2 teaspoon dried rosemary leavescrumbled
1⁄4 teaspoon ground nutmeg
Additional fresh rosemaryif desired
Shredded Parmesan cheeseif desired
Instructies
In 3-quart saucepan, heat broth over medium heat.
Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat wine to boiling over medium-high heat.
Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
Stir in rice.
Cook 1 minute, stirring frequently, until rice begins to brown.
Reduce heat to medium.
Stir in sweet potato and 1⁄2 cup of the hot broth.
Cook uncovered, stirring frequently, until broth is absorbed.
Continue cooking 30 to 35 minutes, adding broth 1⁄2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy.
Remove from heat.
Stir in remaining ingredients.
Garnish with additional fresh rosemary and shredded Parmesan cheese.
Notes / Tips / Wine Advice:
Sweet potatoes are full of vitamin A. You can use either mashed fresh cooked or canned sweet potatoes in this dish. For another orange-hued version , use mashed cooked carrots instead of sweet potatoes.
1cupuncooked Arborio or other short-grain white rice
2cans14 oz each vegetable broth
2cupsfresh broccoli florets
1cupfrozen sweet peas
3tablespoonsgrated Parmesan cheese
Instructies
In 3-quart saucepan, heat water to boiling.
Add onion and asparagus; cook about 5 minutes, stirring frequently, until crisp-tender.
Remove mixture from saucepan.
Spray saucepan with cooking spray; add rice to saucepan.
Cook about 3 minutes, stirring frequently, until rice begins to brown.
Pour 1⁄2 cup of the broth over rice.
Cook uncovered, stirring occasionally, until liquid is absorbed.
Continue cooking 15 to 20 minutes, adding broth 1⁄2 cup at a time and stirring occasionally, until rice is tender and creamy; add asparagus mixture, broccoliand peas with the last addition of broth.
Sprinkle with cheese.
Notes / Tips / Wine Advice:
Risotto is done when enough broth has been absorbed to make the rice just tender and the mixture creamy.
Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat butter and oil over medium-high heat until butter is melted.
Add onion and parsley; cook about 5 minutes, stirring frequently, until onion is tender.
Stir in rice.
Cook, stirring occasionally, until edges of rice kernels are translucent.
Stir in wine.
Cook about 3 minutes, stirring constantly, until wine is absorbed.
Reduce heat to medium.
Pour 1⁄2 cup of the hot broth over rice mixture.
Cook uncovered, stirring frequently, until broth is absorbed.
Continue cooking 30 to 35 minutes, adding broth 1⁄2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy.
Remove from heat.
Stir in cheese and pepper.
Notes / Tips / Wine Advice:
Classic Risotto with Peas: Just before serving, stir in a 1-pound bag of frozen sweet peas, cooked and drained.
Risottos are very easy to make and will stick to your ribs. To create authentic taste and texture, use Arborio rice, a short-grain rice with a high starch content that lends risotto its creaminess. Add the hot broth a half cup at a time and don’t add more until the liquid has been absorbed. This will ensure a wonderful creamy rice dish.
