Thursday, August 22, 2013
Thursday, June 14, 2012
|Spinach and Artichoke Pasta Bake|
When I first found this recipe, I was put off by the cream cheese and the sour cream mixture in the sauce, but was able to modify and cut the quantity (and fat!) without compromising taste. I even added another vegetable (mushrooms) to amp up the nutrition content. Serve with a side salad or fruit, and you have a tasty, simple and impressive meal. Enjoy!
Spinach and Artichoke Pasta Bake
|Cast of Characters: Small-shaped pasta, frozen spinach, artichoke hearts (canned, jarred or frozen), mushrooms (optional), reduced-fat cream cheese, reduced-fat sour cream, parmesan cheese, garlic, lemon, onion and olive oil.|
|Cook pasta as directed on the box.|
|Chop onions, garlic, artichoke hearts and mushrooms.|
|Saute the onion and garlic.|
|Add frozen spinach, mushrooms and artichoke hearts.|
|Drain the pasta and put in a large bowl. Add a 1/4 cup of cream cheese and sour cream (more or less depending on your preference) and lemon zest. Fold together.|
|Put in a casserole dish coated with cooking spray and top with parmesan cheese. Bake at 425.|
Here's the original recipe from Budget Savvy Diva:
Wednesday, June 6, 2012
|Pesto Risotto with Roasted Zucchini|
There are a ton of pictures today, so I'm gonna keep the written portion of this post short and sweet. Once again, I've found a fantastic recipe on the Post Punk Kitchen. My last experience with them was the recipe I blogged about here. Those curry fries were a hit, and I had several folks email me that they tried them and loved them!
Today's recipe, Pesto Risotto with Roasted Zucchini will be entered into the (fictitious) *From Scratch Hall of Fame. It's creamy and flavorful, and doesn't require a lot of ingredients.
Short-grained arborio rice is toasted in a pan and then coaxed into creamy perfection by layering in pesto and vegetable broth. Top it off with simply prepared roasted zucchini that's been tossed in salt, pepper, garlic and EVOO, and you have an amazing dish. Enjoy!
Pesto Risotto with Roasted Zucchini
|Cast of Characters: Fresh zucchini, onion, arborio rice, pesto, vegetable broth or bouillon, salt, pepper and olive oil (not pictured: garlic).|
|Warm broth or bouillon cubes.|
|Add diced onion, evoo, s/p to pan. Saute until onions are translucent.|
|Add the rice to the pan and toast up the rice. Add white wine here if you want (I didn't have any so I skipped that step).|
|Start gradually adding the warm broth and stirring until it's absorbed. You do this cupful by cupful, not all the broth at the same time.|
|Once half of the broth is absorbed, add half of your pesto and stir it in. Layering great flavor!|
|Keep stirring and adding the broth. Mr.*From Scratch leant a hand when my arm got tired:-)|
|Whilst you are preparing the risotto, cut up your zucchini, toss with s/p, evoo and garlic. Roast in the oven for about 10-15 minutes.|
|Layer some rice in a bowl and top with the roasted zucchini. I added some fresh tomatoes for garnish. I fully intended on garnishing with parmesan cheese but once I tasted the dish, it needed absolutely NOTHING else. It was perfect!|
Wednesday, May 23, 2012
|Chilled Noodle and Veggie Salad|
|Step One: Choose your noodle. You can pick whatever you prefer. I chose buckwheat soba noodles found in the international/asian aisle at your grocery. Boil noodles as directed, then rinse with cold water and drain.|
|Let it all chill in the fridge for a little bit and enjoy! A vegan/vegetarian meal that rocks!|
Tuesday, May 8, 2012
For the next few weeks I will be hanging up the apron, and hitting the pavement in search of one-of-a-kind thrifted treasures. I am hosting a vintage clothing sale called "Lost & Found," where all proceeds go to Nomi Network, a non-profit dedicated to ending human trafficking.
I will try not to ignore my kitchen too much! If you are in the NYC area, please feel free to attend, and if you're not, be sure to check out Nomi Network's website for more information.