One of our favorites – with so many variations. This one had:
Angel hair, a melange of mushrooms, onions, Italian sausage, tomatoes, and peppers, and smoked Gouda cheese. I made a separate three-egg omelet in my wonderful Aeternum frying pan, cut it into bits and added it to the mixture. Then topped it all with cilantro and tomatoes.
Heating the angel hair and making the omelet were done in a small amount of ghee, which I’ve learned to make, and now use frequently. It is just super for this sort of thing. No worries about burning.
At the table, DH added chopped Mexican scallions, fresh salsa, and a good-sized portion of broccoli to round out the need for green. I passed on the raw onion-y things (ewwwww), but did add some sesame oil, and a big load of broccoli. Too late I thought of pine nuts and/or macadamia nuts – which would have been nice.
This dish, in almost any iteration, always brings a shower of compliments – and a lot of slurping sounds. The angel hair was left over from spaghetti night, and the melange of veggies was from pizza topping that I hadn’t needed the other day when we had a guest for pizza. So this went together in a trice, and provided a real treat for a late-night supper.
Don’t forget the fresh lemon or lime – it adds such a lot of depth and freshness!
It’s definitely a favorite! Click and click again to see details!
Adventures of Dorrie Anne 
Ok, what is ghee, and where does one find the recipe?
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Ghee is pretty much just glorified clarified butter.
I bought a couple of jars of it from Amazon, and liked it a lot. Just about the time I started to use the second jar, I noticed that butter was on sale, and that I could make about twice the amount for half the price of buying it (read: 75% savings), so I gave it a try. If you read down in the Wikipedia article, it says that one should simmer the butter for a while to caramelize it for a more nutty flavor. I was too nervous to try that, so just went for the lighter-colored edition. I can’t say that I see any real difference, but will try the “nutty” version next time.
I keep it in the refrigerator, but the rumor is that it will keep on the shelf for quite a long time. I keep the jars that I am not using out of at present in the freezer.
For cooking, I use olive oil, coconut oil, ghee and regular butter – in about that order – depending on the desired taste outcome of the food, but I noticed that the jar of ghee is coming out more frequently as time goes by.
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Thanks Judi, I found and have saved as that is how my Grandma would make way before butter was that prominent, I would sit on a stool and watch, she always told me that was helping her, of course she didn’t want me to get burnt and I realized that many years later, but I kept her company, she would make many jars not only for her and Grandpa but for my family. I love it with the seafood also and don’t think is quite as bad for a person. I will wait to make until I see the butter on sale or get to Costco to buy.
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Yes, give it a try. I was very pleased.
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That looks REALLY good. I’m more of a rice person than pasta, so I usually use rice.
One of my favorites is cooked rice, pieces of cooked broccoli and cauliflower, then shredded cheese with marinara sauce on top. I put it in the microwave to heat up and melt the cheese, then plop some sour cream on top. Your dish reminds me of this one that I love to make. Super on cold days. đŸ™‚
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Variations of this dish with pasta, rice, quinoa, bulgur, or barley are frequently on our menu. Mmmmmmmm – good.
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Oh, my goodness, Judilyn! Look at those colors. And I did click and saw the details. Just love it!
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Presentation is half the enjoyment of presenting nutritious, tasty food to friends and family.
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It definitely is!
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That is the kind of platter I would call mix and match, the colours are fabulous and the ingredients are amazing. I love: Italian sausage, tomatoes, peppers, and smoked Gouda cheese. It makes me feel hungry even though I’m ready to go to sleep. Thanks for sharing!
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You’re welcome. Sweet dreams!
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