I think I’m getting a summertime cold-haven’t felt like myself for two days. We had company over the weekend and went out to eat so I didn’t cook much of anything other than breakfast. My little garden is growing, the snow peas are getting taller and I have more basil than I know what to do with. There is a lot in the freezer already but I guess it won’t hurt to freeze some more. Tomorrow after my walk I plan on picking some more prickly pear blooms so I can make more jelly. The last batch only made two jars and I would like to be able to take some to my Daddy, Mama and Sis when we visit Houston next month.
This evening for dinner I seared some tuna, steamed some asparagus and made pasta with a cauliflower alfredo sauce. I LOVE alfredo sauce and was worried that an ‘imposter sauce’ would be a disappointment. Although it did not have the creamy richness of authentic alfredo sauce I liked it more than I thought I would. I tried my best to make it as low-fat as possible and I think I made a pretty good attempt. There are a lot of recipes for this type of sauce out there but I wanted to try it on my own. It will NEVER be as good as the real thing though-just sayin’.
For the tuna I marinated it with Korean red pepper, garlic powder, black pepper and salt the seared it on both sides leaving it pink in the middle.
For the sauce:
- 2 cups cauliflower
- fat-free half and half
- 1/3 cup parmesan cheese
- fresh basil
- 1 Tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
Steam the cauliflower until tender. Mix in all other ingredients in blender until smooth. I just went for taste and consistency so I did not put any measurements on the half and half or the basil, after all this was just a ‘test run’.
Have a great day! 🙂