Have been thinking about my weekend dinners for several days, but had no idea WWFD for tonight. Until I remembered on the drive to work this morning that I had about 1/3 of a family-sized bag of Rana’s 5 cheese tortellini in the freezer.
BINGO.
Sliced up a carrot, chopped up some onion and red bell pepper, took some peas out of the freezer, and sauteed everything.
Made a sauce of President garlic and herb cheese, heavy cream, Italian herbs, a pinch of s/p and a squish of tomato paste for a Rosa (or pink) sauce.
Added the cooked tortellini to the veg, added the sauce, heated it through, plated and topped with a sprinkle of grated Parm-Reg.
i kinda just wing the amounts. again, i think i use much less olive oil.
although I’ve read many Peruvian recipes in Spanish that actually use cottage cheese too, so i’ve made it with that too… And which i know you LOVE.
Tonight’s dinner was supposed to be Baked Ziti, but I didn’t have any Ziti, so I substituted penne. Baked Penne with green beans on the side and some red wine that was a gift from a friend. A very nice relaxing and delicious meal.
Early dinner (& late lunch) of Beef Pad See Ew and Beef Chow Fun – had to use or lose the fresh ho fun I bought during our HO Chinatown adventure the other day.
There were more noodles than I expected in the $2 bag, so I decided to divide them and make both my favorite fat noodle dishes instead of just one.
The only applicable protein at hand was a steak that I had cooked sous vide (very rare) and frozen a while back, so that got sliced very thin and left to marinate while I prepped the rest.
The ho fun were actually sheets rather than the cut noodles I usually buy, so that was a bit more fiddly than anticipated to soften, slice, and separate them, but it all worked out in the end.
Best decision of the day was to use the non-stick pan instead of the wok – lovely char without sticking, and great flavor on both dishes.
(Broccoli on the side instead of chinese broccoli inside the pad see ew, bec turns out I forgot to buy any groceries in Chinatown amidst all the eating.)
Really nice! Poached in garlic/ginger/coconut milk broth, added some sliced and lightly steamed baby bok choy, served with Jasmin rice. Tokyo Fish Market always shines!
