Fettucine Alfredo is one of my favorite pasta/sauce combo’s. Super delicious. For Shabbat I decided to make some; I was invited somewhere for dinner and needed to have lunch available for Shabbat day, and I was apprehensive about eating cold alfredo sauce or reheating it in the oven without it staying in a smooth cohesive delicious sauce. And so was born the Alfredo Casserole. Crunchy, scrumptious, & creamy.
Comfort food at its purest. A sweet change from the basic white potato pie. You could even make this on Thanksgiving with some marshmallows on top for a great variation of the basic mashed sweet potatoes with marshmallow fluff.
I know most people use Tahini paste when they make their hummus. I think those people suck. My hummus is made au naturale, just like my chest hair. Taking this hummus and adding deliciously sweet caramelized onions and baby bella or shitake mushrooms just makes this so much tastier; its creamy, its buttery, its delectable. And you can turn the left overs into a healthy sandwich with avocado the next day, or a crunchy bruschetta… if you have any left over, that is.
I went grocery shopping the other day and passed by a 12 oz bag of good ol’ baby cabbages and it definitely made me stop and think to myself, wow, I have never cooked these before. Lets try it out. So I brought the bag home and began to ponder, hmmm what can i make with these?! And then it hit me. Roast them with some shitake mushrooms and theres a delicious appetizer. SO EASY and so quick. And theres another use for it too, as you will see in a later post 
koshericious
