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Greensboro, North, Carolina, United States

Monday, April 26, 2010

Stephanie's Gluten Free Alfredo Sauce...

I wish I had a picture for this one because it is just so delectable. :-) Let's just say that the husband's favorite dish is Chicken Alfredo (of the dairy variety) and he gave this two thumbs up.

Stephanie's Alfredo Sauce
2 cans coconut milk
1 tablespoon coconut oil
1 diced purple onion
2 cloves minced garlic
1 tsp. chopped fresh parsley
1/4 tsp paprika
1/4 teaspoon Italian seasonings
1 tsp. salt (or to taste)
Dash of cayenne
Chopped fresh parsley for garnish

Saute onion in oil until transparent. Add garlic until just sizzling and add all spices. Cook for 2-3 minutes until well blended (if it starts sticking, add broth or water to loosen it). Add coconut milk. Stir every so often on medium low heat for around 20-25 minutes (or until it starts thickening).

Pour over spaghetti squash just before serving. Sprinkle with fresh parsley and a dash of cayenne or paprika. Enjoy!

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