Archives for posts with tag: spinach

Hello. It’s been a while. I have been entirely focused upon a new job, but I have been missing you. It is December 1st, and true to December’s nature, the clouds opened and dumped upon us. From floods to whiteouts, we’ve had it all today. And the trees and hills have been transformed into a picturesque winter wonderland. I didn’t even mind driving 30 behind the snowplow on the way home from work. At least it cleared a nice path, like a carpet rolled out before me.

Because the snow was piling up so quickly, I was dismissed from work early. I decided to prepare a simple and easy dinner to warm our tummies on a cold day: breaded chicken, buttered noodles, and spinach. Quick and easy. Warm and delicious. And to top it off, Boyfriend stood up, cleared away the dishes, washed, dried, and properly shelved everything. What a day!

Dear December,

Hello, old friend.

Thanks for springing me outta work early. Wanna arrange a snow day for me tomorrow?

I’d be ever so grateful.

Love,

Me

Advertisements

Hello and Happy Monday! Yes, It’s still raining here. Yes, my tomato leaves are still yellowing and growing a collecting of brown freckles. But…guess what…the sky is wickedly bright behind the clouds at the moment. You know that brilliance that hurts to gaze at? That’s the best we seem to get this June. At this point, I’ll take it!

I brought the Magic Bars to an outdoor summer party on Saturday! They went like hotcakes. I used a whole bags of tiny dark chocolate chips in mine (I couldn’t resist!).

And for Spaghetti Monday’s meal? Well that’s still up in the air. My other half, my calmer, easy-going, mild-mannered other half would like lobster ravioli. Well, seeing as I’ve never even attempted a cheese ravioli, we’re going to put that request on the To Do List. Instead, a quick and easy prepackaged, fresh spinach ravioli is sounding good about now. And I shall hunt down a proper ravioli recipe to tackle soon. Any suggestions?

In other news, I like art. I like to paint and draw, but I’ve been extremely lazy in my artistic endeavours. I recently completed a large watercolor abstract for my Aunt who works in a very busy collections agency. Apparently, it’s become a conversation topic, and that makes me feel so good. I never sell my work, mostly because 1. I don’t make much art anymore and 2. I finish a piece and it then sits in the corner of my bedroom to rot. Now someone is actually seeing something I made, and it has a buzz about it. Someone even suggested starting a website up for my work. So happy. Thanks Aunt Jo! You made my day!

Happy Tuesday! The sun is peeking through the clouds for the first time in days. I’m hoping my poor yellowing tomato stalks will begin to dry out the tiniest bit. Let’s hope!

Another Monday is behind us, and Spaghetti Monday meal prep took a bit longer than anticipated, not that I expected two new recipes to flow seamlessly. In the end, it was worth it! I started with a Spinach and Garbanzo Bean Soup with tiny pasta pieces. The beautiful part of this recipe was that almost everything was already in my fridge and pantry. I ever so slightly adapted this recipe from Vegalicious Recipes. Instead of a regular onion, I opted for the less potent green onion. Because I had chicken stock frozen, I chose to use what I had on hand rather than buy the vegetable stock. I enhanced the chicken stock with a bit of bullion as well. I love a hearty soup, so I chose a larger volume of garbanzo beans and spinach. It was very good (even in my lunch this afternoon!).

 Spinach Garbanzo Bean Soup* 

Adapted from Vegalicious.org 

  • Olive Oil, 1 tablespoon
  • Green Onions, about 1/2 cup sliced
  • Saffron, just a few threads
  • Turmeric, about 1/4 teaspoon
  • Cardamom, about 1/8 teaspoon
  • Nutmeg, about 1/8 teaspoon
  • Paprika (sweet), about 1 tablespoon
  • Salt and Pepper to taste (I used quite a bit of a of ground black pepper.)
  • Garlic, 1 large clove or 2-3 small cloves, crushed
  • 3-4 cups Chicken or Vegetable Broth, plus additional bullion if desired
  • Garbanzo Beans, 1 (15 ounce) can drained and rinsed
  • Small Soup Pasta, about 1/2 cup
  • Baby Spinach, 6 ounce bag

(*Unless I’m baking, I am not very accurate when it comes to measurements I just add in whatever tastes good.)

In a large soup pan, pour the oil. Heat over a medium flame. Add the green onions and stir to coat with oil. Adjust the oil temperature so the onions do not burn. Allow to soften. Add all of the spices and the crushed garlic. Stir. Add garbanzo beans, coating the beans in the mixture. Brown for about two minutes. Add in the stock and bullion. Bring to a boil. Add the small pasta. When pasta is soft, add in the spinach and allow to wilt. Turn off heat. If you have time, let the soup sit on the stove so that all the flavors can meld. It’s good either way, so serve when you’re ready.

 

Our main dish was Pasta Primavera. I found this recipe at Smitten Kitchen and just had to make it solely based upon the eye-catching photo provided. It was just too pretty to pass over. The pasta can be served cool, but by special request, I did warm the finished pasta through. I also used the Champagne vinegar, and I squeezed a bit of the lemon juice over my noodles. I rinsed and chopped Kalamata olives and mixed them throughout the pasta. Even the picky eaters in my family couldn’t resist trying them. I was able to use fresh basil and chives from the garden which always makes me happy. And the rainbow of colors did not fail to impress! Served with a freshly bottled batch of Blushing Bride wine and a crusty loaf of bead, our meal was perfectly lovely!