RECIPE- quorn cutlets with vegetables in herbed cream sauce- lacto/ovo

[Guest guest]

This is what I made up for dinner tonight. All measurements are approximate; I

don't measure as I go, I just toss in what seems right. This recipe is marked

" lacto-ovo " because quorn contains egg whites.

 

I used frozen vegetables because they are what was in my house. I like to keep

frozen veggies around; they keep longer and usually have more vitamins than

" fresh " vegetables from the store. You could use fresh and adjust the cooking

times accordingly.

 

Ingredients:

 

Sauce:

a pat of butter

1/2 cup shredded asiago cheese.

1 cup shredded parmesan cheese.

1/3 cup red onion, diced or minced

4-5 cloves of garlic, minced

2tsp cream cheese, softened.

2 1/3 cups half and half

1 tbsp Drogheria & Alimentari milled Tuscan Herbs (a blend of rosemary, sage,

thyme, basil, bay, marjoram.)

1/4 cup sun-dried tomatoes, diced

 

Other:

Two quorn " naked cutlets " , frozen

one cup frozen broccoli florets

one cup frozen crinkle-cut carrots

1/3 cup frozen sweet corn

a bit of water

cooking spray

 

Optional but really good: toasted slices of whole-wheat Italian loaf.

 

Ok, we start with the sauce. Mince your garlic and onion and, in a

heavy-bottomed saucepan, with the lid on, sweat them in the butter, on medium

heat, until really tender. Then lower the heat and start adding half and half

in small amounts- as it gets hot add a bit more until it's all in there and hot.

Keeping the lid on and only stirring occasionally will heat it faster and more

evenly.

 

When the half-and-half is steaming, toss in the sun-dried tomatoes and start

adding cheeses. It doesn't matter what order you add them in, as long as you

add them just a little bit at a time and stir stir stir (I use a heatproof nylon

whisk for the stirring.) Add the Tuscan herbs and keep a-stirrin'.

 

As the sauce begins to thicken, turn to a skillet. (you have to keep stirring

and watching your sauce throughout this time.) Coat it with some cooking spray

and lay your quorn cutlets in the skillet. Cook them according to the package

directions until they are about half done. (Keep stirring the sauce!) At that

time, toss in about 1/2 cup water, and the carrots. Add the broccoli soon

after. Keep cooking on medium heat, stirring/turning the veggies and turning

the cutlets. When the other vegetables are almost done, toss in the corn and

stir a bit. Then ladle on the sauce and let everything bubble up and get hot

for a moment.

 

Serve immediately with slices of the toasted Italian loaf.

 

I made this tonight, on a whim, and it turned out even better than I had thought

it might. It was soooo delicious!

 

- priscilla

 

 

 

 

 

 

 

 

 

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