J's Birthday bash- Fettucini Alfredo (GF style)

J's favorite food is Fettuccine Alfredo...

 and H's fav as well- can you tell??

Above is my Homemade Noodle before they went into the sauce...

Here is my Fettuccine Alfredo-

 

(sorry about my photography, I only got one quick pic before the eating began and my camera always seems to leave lots to be desired!!!!)

J and H both are in love with Fettucini Alfredo...so I have set out to make a darn good home version...
H said it was better than the CaddyShack's (her fav restaurant fettuccine Alfredo.)

I guess I scored, so I am gonna share of course!!!

For his birthday meal we had 

Fettuccine Alfredo, Caesar Salad, Daddy's Shrimp and Roasted Asparagus

I am gonna give all of my recipes, as I really made all of J's fav's, except Daddy's shrimp-he doesn't do the recipe thing, so its kinda hard to share-wish I could, its some of the best shrimp ever!

I finally made a good pasta noodle. I have never been happy with any of my noodles this far. I finally hit the jackpot.

And tonight I taught H to make the Alfredo sauce...

This meal took less than an hour to put together, if you just make the Fettuccine Alfredo alone, well about 30 min and you can be eating! 

If an 11 year old can make it, you can too!

Fettuccine Alfredo

now this recipe serves 10 or 12 people, so feel free to cut it down to size!!)

2 recipes homemade noodles, (see below)

8 oz butter

2 cups Heavy Cream

2.5 to 3 cups Parmesan Cheese

Pepper to taste

and that's it ya'll!!!! So easy peasy!!!

Just melt your butter, add your cream and warm it up, add your cheese and stir till melted together well. Toss with pasta and you are done!!!!!

Unless of course you want to take it one more step and add some grated whole nutmeg- just a few grates, and WOW the yummy factory hits the roof!!!

Homemade Noodles

(I adapted this from Gluten Free girl and the Chef's Cookbook)

2.5 oz sorghum flour

2.5 oz quiona flour

2.125 oz potato starch, plus some more for dusting later...

2 tsp xanthum gum

1 tsp guar gum

1 tsp salt

2 large eggs,plus 4 more whole eggs

Combine all of your dry ingredients in the mixing bowl as you are measuring. Give them a whirl to make sure they are well mixed. Next, add your eggs to the dough and turn on the mixer. Let it whirl on a medium for a couple, or 3 min till comes together well. Next, dump out your dough on a work surface and knead it a few times till it binds together in a nice ball. (It will be like a tough playdough-- but still pliable)
If its too wet add a tiny bit of potato starch till its right.
Next, cut your dough ball in half. and with each half cut that into 4 pieces. Cover it with a dish towel as you can only work with one piece at a time...
Now feed it through the pasta machine at setting 1. Fold it over on its self and feed it through again using this method a couple of times.
Move it to setting 2 and do the same thing.
Now setting 3 let it go through as one long sheet a few times. Then go to setting 4 a few times, and you are done.
Fold then sheets over on themselves, cover and do it again with each ball.

If you do not have a pasta maker, then roll each out as thin as you possibly can. Use 2 sheets of plastic wrap to make it easier!!

Now you are ready to toss it into boiling water ( in a couple batches). It will cook up FAST, so stir gently to make sure the individual noodles are broken up, and then take it out in 2-3 minutes. (you overcook it GF pasta will disintegrate on you.)

wow, this is a long post... So on to

Homemade Caesar Salad

4 cloves peeled garlic, chopped finely
1/2 tsp salt

Mash these up together till, well its a MASH...

Now whisk in:

2 tsp fresh lemon juice

1 tsp Worcestershire (GF)

Salt and Pepper to taste

abt 1 inch anchovy paste ( more if you want)

2 eggs ( you can boil them for a couple min if you worry about raw eggs)

Now drizzle in:

1/2 cup good Extra Virgin Olive Oil (EVOO)

Toss with 2 heads Romaine lettuce and 1/2 cup Parmesan cheese ( I like more like a cup of cheese myself actually)

SERVE IMMEDIATELY

My fav version of
ROASTED ASPARAGUS
another EASY PEASY recipe- and very paleo friendly to boot!
more a method, make as much or as little...

Preheat oven to 425.

asparagus, clean and wash and prep by breaking them off where they naturally bend. Dry well.

Spread them out on a sheet tray and drizzle liberally with EVOO. 

Toss with salt and pepper. Drizzle with 1/2 a fresh lemon. 

Shove it in the oven for 15-20 min. (You want the tips a tad crispy, and the rest a tad limp...)

Good now, or cold later truthfully!!!!!

• for variation, a good sprinkle of parmesan cheese the last few minutes is great! 
• good without the lemon too, or you can use some spices even....

Daddy's Shrimp- wish I had a recipe to share!!! He is more of a dump a tad of this and a tad of that guy.... I am too really, but I am trying hard to pay attention to my amounts to record them here in recipe form- its tough when you don't usually measure!