Weeknight dinners are always a bit of a challenge,
Mostly because of the time constraints.
I get off of work at 5, and Felix goes to bed at 7.
So, I have 2 hours to commute,
cook, eat, and get the kids ready for bed.
The other challenge is cooking a meal that is delicious,
healthy, and something both the adults and
the kids will enjoy.
Last week, I was in the mood for bleu cheese,
but not sure how I was going to put it into a
meal that we would all like.
But, I gave it a shot, and here is what I came up with.
Bleu Cheese Fettuccine
Half of a purple onion, sliced
1 cup of baby carrots, halved lengthwise
1 small zucchini, sliced
2 cloves of garlic, chopped
2T of butter
2T of flour
1 cup of milk
1/2 cup of grated parmesan
1/2 cup of crumbled bleu cheese
Package of fettuccine
8oz. top sirloin
First, get a pot of water started on the backburner, for the fettuccine.
Heat a few T's of Olive oil in a pan, and throw in the onions and the carrots,
Saute for a few minutes until the veggies start to soften a bit,
and get some color.
Then add the garlic and zucchini, and cook for about 5 more minutes.
Heat oven to 425.
Put your fettuccine in to cook, following the directions
on the package.
In a small saucepan melt the butter,
whisk in the flour, and
slowly add the milk.
When the sauce is thickened,
remove from heat and stir in
the parmesan, and half of the bleu cheese.
Heat a cast iron pan on the stove, and add a little olive oil.
Cook your steak for about 3 minutes,
Flip over and cook for another, and then pop it into
the hot oven.
While it is finishing off,
Drain your noodles.
Put the veggies back on the heat, and toss with the noodles,
and the cheese sauce.
Check on your steak. If it is done to your liking,
take it out of the oven, and cover with a piece of foil
and let it rest.
Dish the pasta out into bowls,
cut your steak into thin slices and put on top of the pasta.
(Sorry about the shadow)
Garnish with the rest of the bleu cheese, and serve.