Yesterday I wrote a silly post regarding my bowl of cereal supper. However, I had actually eaten my supper earlier: a bowl of leftovers. I will now do a cooking post telling the origin of my leftover Pseudo Alfredo Sauce.
I began the recipe as I begin most of my recipes, by crushing up some garlic and setting it to breathe for 15 minutes. While it sat, I chopped half an onion and put it to cook in olive oil, covering it so it could also kind of steam. Then I chopped and added a green pepper and two red peppers. Red peppers are my current obsession. I added the garlic after 15 minutes.
After the onions and peppers had softened, I added a brick of neufchatel, or low-fat cream cheese, to be less fancy. I added it whole and broke it up with a fork. I found a can of evaporated milk and dumped a little in, then a little more, guesstimating amounts. I don’t think I even used half the can, which was cool, because Steven likes to put evaporated milk in his coffee.
I had to stir the sauce fairly constantly because of the milk and cheese, so I got to see if a watched pot really doesn’t boil (of course it does) while I boiled the water for the pasta. It was garlic basil linguine from The Pasta Shoppe of Utica, NY, a Christmas gift from my sister Cheryl. At almost the last minute, I remembered I had some fresh mushrooms to add to the sauce. Luckily, mushrooms cook quickly.
It was quite the delicious dinner. The leftovers were delicious too. Perhaps not as quirky as raisin bran with extra raisins, but I see that it made for a longer blog post. A better blog post? You, dear reader, are the judge of that.