Spinach Walnut Penne Pasta

Spinach Walnut Penne Pasta

INGREDIENTS

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

DIRECTIONS

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**

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!

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!

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

Ingredients:
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 www.epicurious.com

Eat Your Veggies: Caramelized Shallot & Sage Mashed Potatoes

Ingredients: 


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
Salt

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


Ingredients: 


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.

Eat Your Veggies: Winter Squash Souffle

Being vegetarian I love introducing people to new foods that they wouldn't usually try on their own.

I hope to test this recipe out soon and see if it needs to be shared with my friends and family!

Ingredients Needed:

3 Tbsp unsalted butter, plus additional for greasing

3 Tbsp all purpose flour

1 ½ cups whole milk

1 12oz package frozen winter squash puree, thawed

1 cup coarsely grated Swiss cheese (¼ lb)

1 Tbsp packed brown sugar

¾ tsp salt, or to taste

¼ tsp cayenne

¾ tsp freshly grated nutmeg

3 large egg yolkd

4 large egg whites

Generously butter a 2-quart shallow ceramic or glass baking dish.

Put oven rack in middle position and preheat oven to 425°F.

Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash, cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.

Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper.

This recipe is from Epicurious.com

Roasted Parsnips and Butternut Squash...Yum!

Ingredients:

1 ¼ lbs parsnips, peeled

1 ¼ lbs butternut squash, peeled, halved lengthwise, and seeded

Rounded ¼ tsp salt

¼ tap black pepper

3 Tbsp EVOO

1 garlic clove, halved

12 Kalamata olives, pitted and cut lengthwise into slivers

1 Tbsp coarsely chopped fresh flat-leaf parsley

Put oven rack in upper third of oven and preheat to 475 degrees. Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into 1/2-inch-thick slices, and then cut slices into wedges. Toss vegetables with salt, pepper, and 1 ½ Tbsp oil, then spread in 1 layer in a large shallow baking pan. Roast turning occasionally, until veggies are tender and browned, about 20-25 minutes.

While vegetables are roasting, heat remaining 1 ½ Tbsp oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat. When vegetables are done roasting, remove garlic from oil, discard garlic, and toss vegetables with garlic oil, olives, and parsley.

Bob and I made this as our contribution to dinner at his grandma’s house for both Thanksgiving and Christmas this year. We didn’t use the olives though…I think they’re icky! It was super easy to make and was super duper yummy!

We were slacking a little on Christmas day though and completely spaced that we had to make it so about an hour before we were supposed to be at their house! We were rushing to peel and chop everything to make it! …oops. 

love.

This is one of my favorite pictures.

I was snuggled up on the couch, enjoying some coffee and a good book and Gidgey decided to come read with me...she rarely sits with me, so this was a special treat : )

Wordless Wednesday: Pretty Decorations @ Work...okay, okay I didn't actually take it today!