Fettuccine With Mixed Greens Recipe
Ingredients
| Seasoning mix | ||
| Salt | 2 1/2 Teaspoon | |
| Sweet paprika | 2 Teaspoon | |
| Onion powder | 1 3/4 Teaspoon | |
| 1 1/2 teaspoons dried sweet basil leaves | ||
| Garlic powder | 1 1/4 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Pepper white | 3/4 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Creamy mixture | ||
| 12 ounces nonfat cottage cheese | ||
| Evaporated milk | 1 Can (10oz) | |
| Balsamic vinegar | 3 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Onions | 3 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Apple Juice | 1 Cup (16 tbs) | |
| Mushrooms | 4 Cup (16 tbs), chopped | |
| Mustard greens | 4 Cup (16 tbs), chopped | |
| Collard greens | 4 Cup (16 tbs), chopped | |
| 4 cups chopped chard | ||
| 3 1/2 cups vegetable stock in all | ||
| 3 cups cooked fettuccine | ||
Directions
Combine the seasoning mix ingredients in a small bowl.
Place the creamy mixture ingredients in a blender and puree until smooth and creamy; set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, celery, and 2 tablespoons of the seasoning mix and cook, checking the bottom of the pot occasionally for sticking, until the vegetables start to brown, about 8 minutes.
Add the apple juice, clear the bottom of the pot of any brown bits, then add the mushrooms and the remaining seasoning mix.
Stir and cook until most of the liquid evaporates, about 7 to 8 minutes.
Add all the greens and 3 cups of the stock, stir, and cook for 6 minutes.
Add the pureed creamy mixture and stir well.
Caution: Dishes using these creamy mixtures can "break" or curdle easily if they are brought to a full boil.
Therefore, bring the liquid just to a gentle boil, stir immediately, then reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
Add the remaining 1/2 cup stock, stir, and add the fettuccine.
Stir and cook until the pasta is heated throughout, about 5 to 6 minutes.
Place the creamy mixture ingredients in a blender and puree until smooth and creamy; set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, celery, and 2 tablespoons of the seasoning mix and cook, checking the bottom of the pot occasionally for sticking, until the vegetables start to brown, about 8 minutes.
Add the apple juice, clear the bottom of the pot of any brown bits, then add the mushrooms and the remaining seasoning mix.
Stir and cook until most of the liquid evaporates, about 7 to 8 minutes.
Add all the greens and 3 cups of the stock, stir, and cook for 6 minutes.
Add the pureed creamy mixture and stir well.
Caution: Dishes using these creamy mixtures can "break" or curdle easily if they are brought to a full boil.
Therefore, bring the liquid just to a gentle boil, stir immediately, then reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
Add the remaining 1/2 cup stock, stir, and add the fettuccine.
Stir and cook until the pasta is heated throughout, about 5 to 6 minutes.
Chef
