Thursday, November 1, 2012

Spinach Walnut Penne Pasta

Spinach Walnut Penne Pasta


2 cups reduced-sodium vegetable broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano-No Salt Added, undrained
2 cups dry multigrain penne pasta, uncooked
2 tablespoons Fleischmann's® Made with Olive Oil Spread
1 pkg (6 oz each) baby spinach leaves
1/3 cup chopped walnuts
1/2 cup shredded Parmesan cheese


Combine broth, undrained tomatoes, pasta and Fleischmann's in large skillet. Bring to a boil over high heat, stirring occasionally. Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally.
Stir in spinach and cook 3 to 4 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and cheese just before serving.

**AMAZING! I actually make it without the walnuts and I didn't have Parm cheese and it was really good with colby jack cheese**

Wednesday, February 8, 2012

Hunger Games Series...

My current book obsession...

I am on the third book at the moment. 
I can't wait for the movie to come out too!

Sunday, February 5, 2012

New obsession...

I have jumped on the bandwagon and become obsessed with Pinterest!

It's just so much fun to look at everyone's pins and one can find so many GREAT ideas!

Friday, January 13, 2012

Eat Your Veggies: Broccoli Trees With Creamy White-Bean Dip

2 pounds broccoli, cut into 1 1/2 inch-wide spears
1 garlic clove
1 (19oz) can white beans such as cannellini, drained and rinsed
3/4 cup silken tofu (6 1/2oz), drained and gently rinsed
2 1/2 Tbsp fresh lemon juice
1 Tbsp EVOO
1/4 tsp ground cumin
pinch of cayenne

Blanch broccoli in a pot of boiling salted water, uncovered, 2 minutes, then drain in a colander. Immediately plunge colander with broccoli into an ice bath to stop cooking, then drain again. Spread broccoli out on a kitchen towl to dry. Broccoli will still be crisp.

With motor of a food processor running, drop garlic through feed tube and process until finely choppe. Add remaining ingredients (except broccoli) and 1/2 tsp salt and puree until smooth. Force dip through a fine-mesh sieve into a bowl, discarding solids. Serve broccoli with dip.

Recipe from

Friday, January 6, 2012

Eat Your Veggies: Caramelized Shallot & Sage Mashed Potatoes


Batch of "perfect mashed potatoes" (recipe at bottom)

2 Tbsp olive oil
2 cups thinly sliced shallots
1 tsp chopped fresh sage
1 Tbsp white balsamic vinegar
2 tsp sugar

    Prepare perfect mashed potatoes. Meanwhile, heat oil in heavy medium skillet over high heat. Add shallots; saute until tender, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add fresh sage, white balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt.

    Perfect Mashed Potatoes


    2 pounds Yukon Gold or russet potatoes (unpeeled)
    1/2 cup whole milk
    1/4 cup butter (1/2 stick)

    Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring  occasionally.

    Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add wamr milk and stir until completely absorbed. Season with salt.