EF Recipes

Bechamel Sauce:
4 TB Unsalted Butter
4 TB Flour
4 Cups Whole Milk
1/2 tsp ground nutmeg
1/2 cup grated parmesan

Other ingredients:
2 Boneless, Skinless Chicken Breasts (or thighs), cut into cubes
8 oz fresh mushrooms
12 oz frozen artichokes, thawed
2 TB lemon juice
1 clove garlic, finely chopped.
Olive Oil
2 TB Unsalted Butter
1/2 cup mozzarella cheese
8 oz Cut Fettuccine

On medium-high heat, melt 4 TB butter and whisk in 4 TB flour. Whisk for 60 seconds, then add milk 1 cup at a time, stirring until smooth with each cup added. Once all of the milk is in, stir in 1/2 teaspoon of freshly ground nutmeg. Bring heat to high and continue whisking until it begins to thicken and will coat the back of a spoon. Whisk in the parmesan.

Drizzle olive oil to coat the bottom of a skillet, and saute the chicken on high until cooked through. Remove the chicken, and add it to the bechamel sauce.

Add 2 TB butter and 1 TB olive oil to the skillet, then add artichokes, mushrooms, and garlic. Saute until the artichokes are tender, and the mushrooms have given up their juice.

When it happens, you’ll know what I mean. When this happens, add the lemon juice and saute for another minute. Add the mixture to the bechamel sauce.

Cook your cut fettuccine noodles until al dente, drain, then combine with the bechamel mixture, and spoon into an 8×8 pyrex dish. Sprinkle 1/2 cup of mozzarella cheese on top, cover with aluminum foil, and bake in a 350 degree oven for 30 minutes.

After 30 minutes, uncover and turn oven up to 450 degrees. Bake for another 10 minutes, then remove and allow to rest for 10-15 minutes before serving.

2 Cans Coconut Milk
1 Boneless Skinless Chicken Breast, Sliced Into Small Pieces
4 Cups Chicken Broth
4 OZ Panang Curry Paste
1 TB Creamy Peanut Butter
4 OZ Rice Noodles
2 Whole Carrots, diced
10 Shitake Mushrooms, Stems Removed, Sliced 1/4″ Thick.
3 TB Soy Sauce, Or To Taste

In a stock pot, add the coconut milk and curry paste, mixing thoroughly and bring to a boil.
Add chicken, chicken broth, soy sauce, carrots and mushrooms, and let simmer for 20 minutes.
While this is cooking, prepare your rice noodles by soaking them in hot water per the package’s instructions, usually 10 minutes.
Cut rice noodles into 2″ lengths and add to stock pot.
Add peanut butter, stir, and serve.

You can add diced Thai chilies to kick this up to Thai Hot if you so desire.