One Pot Spinach Sausage Pasta

How has your year been going so far? Are you still going strong on your New Year resolutions? Have you broken any? Our New Year resolution is just to be a little more frugal and eat more fruit. It really isn't that hard. Also, the other New Year resolution is the kids and I are doing a number of exercises for the number of the day into the year which means if it is the 9th day of the year we will do 9 sit ups, stretches, push ups, jumping jacks, etc. So, far so good but I am unsure when we hit day 50 of the year!
     I have started cooking new dishes again. Recently, I have been trying to make easy one skillet meals. The kids like them. My husband likes them. Plus I can add additional vegetables which no one complains. Whether they notice or not, they haven't said anything.
     I may spend less time preparing supper but we still eat at the table as a family. I can't remember the last time we have not ate at the table. I think it is less messy plus we talk. We normally will ask about the best part of their day. It is cute how the kids go into stories about their favorite part of the day. The stories they tell us tend to make us laugh. When my oldest daughter lived at home, she always went last. Her stories always took the longest. Any other time of the day, she spoke the least. I think she was saving it for supper.
     My children practiced their photography skills and took the photos for me. I asked them to take a photo of themselves but they didn't. I will have to get some photos of them soon.

One Pot Spinach Sausage Pasta
1 tsp vegetable oil
1 package smoked sausage, chopped
8 oz. mushrooms, chopped
4 garlic cloves, minced
2 cups uncooked pasta
4 cups water
2 Tbsp basil plus more for garnish
2 cups spinach
1/2 cup heavy cream
1/2 cup milk
1/2 cup grated Parmesan cheese plus more for garnish
salt and pepper to taste

Directions:

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped sausage and saute until heated. 
3. Remove the sausage and place on a plate lined with paper towels.
4. Add the mushrooms and garlic. Cook for 4 minutes.
5. Add the pasta, water, and basil. 
6. Season with salt and pepper. 
7. Bring to a boil and cook for 10 minutes or until the pasta is the desired tender.
8. Stir in the spinach, heavy cream, Parmesan cheese, milk, and sausage. 
9. Allow to simmer for 5 minutes. Stir often.
10. Serve with additional Parmesan cheese and fresh basil. 
11. Season with salt and pepper to taste.

Recipe adapted from Chef In Training.

One year ago......................................I made Italian Cream Cake.
Two years ago....................................I made Stuffed Pepper Soup.
Three years ago..................................I made Sausage Wonton Appetizers.
Five years ago....................................I made Burgundy Mushrooms.

Did you already know...................
-More kids eat their vegetables if they eat supper with their family.
-Kids that eat supper with their family tend to be more exposed to new foods.
-Dinner conversation helps improve kids vocabulary which help improve their grades.

Spinach and Artichoke Macaroni and Cheese

Since my daughter loves macaroni and cheese, she elected for me to make this dish. Now, I like spinach and artichokes. I just didn't know how I would like this dish. Well, my husband even liked this dish. My husband doesn't eat artichokes. It is creamy. It is delicious and the kids ate the leftovers for lunch the next day.

Spinach and Artichoke Macaroni and Cheese
8 oz. elbow noodles
1 Tbsp olive oil
1 Tbsp butter
2 shallots, minced
3 garlic cloves, minced
3 Tbsp all purpose flour
1/3 cup milk
1/3 cup sour cream
1 cup mozzarella, shredded
1 cup Swiss cheese, shredded
1/2 cup Italian cheese blend, shredded
1 cup baby spinach leaves, chopped
1 (9 oz.) artichoke hearts, chopped
salt and pepper, to taste

Directions:

1. Preheat broiler.
2. Cook the elbow noodles per package to al dente. 
3. While the noodles are cooking, heat a medium pot over medium heat.
4.  In the pot, heat the olive oil and butter.
5. Add the shallot and cook for 2 minutes.
6. Add the garlic and cook for 2 minutes.
7. Sprinkle the flour over the shallot and garlic. Stir to combine. Heat for 1 minute.
8. Whisk in 3/4 cups of the pasta water to the pot with the milk. Whisk for a couple of minutes. 
9. Stir in the sour cream, 3/4 cups mozzarella cheese, the Swiss cheese, and the Italian cheese blend.
10. Add the spinach, artichoke hearts, and cooked pasta. Stir until incorporated.
11. Transfer the macaroni and cheese into a baking dish.
12. Sprinkle the remaining cheese on top. 
13. Broil for about 2 minutes or until golden.

Recipe adapted from Food Network Kitchen.

One year ago.................................I made Gingerbread Cinnamon Rolls.
Two years ago...............................I made Sables.
Three years ago............................I made White Chocolate Covered Oreos.

Did you already know.....................
-Artichokes are the flower buds before they bloom into a purple flower.
-One artichoke plant can produce 20 artichokes a year. 
-In 1947, Norma Jean (Marilyn Monroe) was crowned the first official California Artichoke Queen.

Creamed Spinach Soup

My daughter keeps asking me to make creamed spinach. First, she asked for creamed spinach soup. She even found a recipe I should try making. Then she asked for creamed spinach like I did last year. My husband thought she was crazy. To ask to eat something green is a sign of craziness. To please my daughter, I made creamed spinach soup. I really liked it. My son loved it. My husband thinks the craziness must have been inherited from the children's maternal side.

Creamed Spinach Soup
1 lb. fresh spinach
4 cups chicken broth
1 scallion, minced
1 Tbsp butter
1 Tbsp olive oil
2 Tbsp flour
4 oz. cream cheese, softened
2 cups half and half
salt and pepper to taste

Directions:

1. In a large pot, place the spinach, chicken broth, and scallion. 
2. Bring the spinach to a boil over medium high heat.
3. Reduce the heat to medium low.
4. In a small saucepan, melt the butter in the olive oil over medium heat.
5. Whisk in the flour until smooth. Cook for 1 minute.
6. Add the cream cheese and whisk. Cook for 1 minute.
7. Stir in the half and half. Mix until incorporated.
8. Add the cream cheese mixture to the spinach pot.
9. Stir and allow to simmer for 10 minutes.
10. Season to taste with salt and pepper. 

Recipe inspired by Allrecipes.

One year ago...........................I made Lasagna French Bread Pizza.
Two years ago.........................I made Bourbon Cookies.

Did you already know...........
-Spinach originated from the Middle East.
-Spinach was the first commercial sold frozen vegetable.
-In 1929, spinach became very popular to kids with the debut of Popeye.

Green Smoothie

Almost everyday, my son has been making a smoothie. He likes smoothies but I think it is more that he gets to make all the decisions. He is the youngest. So, I asked him if he wouldn't mind making me a smoothie. This smoothie is totally his concoction. He doesn't even add sweetener. You may want to add a little honey or sugar but I thought it tastes pretty good. The main reason why I wanted him to make me a smoothie was for me to show him how he could make it into a frozen smoothie. He thought it was so cool that he took the smoothie and ate it all. He didn't even share. Good thing I have two different cups so I could make another frozen smoothie.

Green Smoothie
1 medium banana, cut into slices
1/2 cup baby spinach leaves
1 kiwi, peeled and cut into slices
1 ( oz) container of vanilla yogurt
1/2 skim milk

Directions:

1. In a blender, mix the banana, spinach, kiwi, yogurt, and milk until well blended.
2. If the smoothie is to thick add a little more milk until the desired consistency.
3. Add the smoothie mixture into a Slush maker to make a frozen smoothie.

Recipe Sweet Morris.

One year ago............................I made Peanut Butter Brownies.
Two years ago..........................I made Vanilla Cake.

Did you already know..............
-Kiwifruit is native to China.
-Kiwifruit is also called Chinese Gooseberry.
-Kiwifruit has more Vitamin C than an orange.

Two year blog Anniversary giveaway!

Closed. Thank you.

Good Luck!

Ravoli in white sauce

I always have white wine in the house. So, I made an assumption that I could add wine to this sauce but I had none in the house. I do vaguely remember drinking it all but I didn't realize I didn't buy more. My husband offered some red wine but no. I didn't think it sounded good. So, I made it with just chicken broth and some cream. I also wanted to add a vegetable so I thought spinach was a good pairing. My daughter told me the spinach was her favorite part.

Ravioli in white sauce
1 cup water
2 tsp olive oil
20 oz. Four cheese Ravioli, fresh
2 clove of garlic
6 oz. baby spinach leaves
1 Tbsp butter
1 Tbsp flour
2 cup milk
1/8 tsp ground white pepper
1/2 tsp salt

Directions:

1. In a large skillet, add the water and olive oil over medium heat.
2. Add the raviolis and cook for 6 to 8 minutes. The ravioli should be tender inside with a crisp shell. Remove and set aside.
3. Add the garlic and spinach leaves. Saute until the spinach leaves are wilted. Discard the garlic. 
4. Remove the spinach from the skillet and set aside.
5. To the skillet, add the butter. Allow the butter to melt.
6. Whisk in the flour for one minute.
7. Whisk in the milk and allow to reduce for about 5 minutes.
8. Season with the white pepper and salt. 
9. Add the raviolis to the pan and allow to simmer for 3 to 5 minutes.
10. Remove and serve with the cooked spinach.
11. Spoon the remaining sauce over the spinach and raviolis before serving.

Recipe by Jen of Sweet Morris.

One year ago........................I made Peanut Butter and Yogurt Dip.

Did you already know..........

-The Italian plural for ravioli is raviolo.

-Ravioli recipes have been around since the 14th century.

-If you order raviolo in Italy, you will receive a pasta casing with a filling even though raviolo literally means little turnip.

Chinese Chicken Salad

I don't want to brag or anything but it has been in the high 80s in Maine lately. I know the rest of the country have probably reached these temperatures months ago but it has been hot here. It has been too hot to cook. It has been so hot that some of us have even entered the ocean waters. Since it is hot in the house, I have not been cooking lately. Even the thought of standing in front of a stove makes me hot. However, the refrigerator is another story. The freezer and I are more than acquaintances. Salads are what we have been eating a lot of lately.

Chinese Chicken Salad
1 head of romaine lettuce, torn into bite size pieces
1 cup baby spinach leaves
1 cup cabbage, shredded
2 carrots, shredded
1 cup snow peas
1 cup chow mein noodles
1 cup cooked chicken
1/2 cup peanut dressing (following) 

Directions:

1. In a large bowl, toss the lettuce with the spinach, cabbage, carrots, and snow peas.
2. Top with the chow mein noodles and chicken.
3. Drizzle a little dressing on top and serve immediately.

Peanut Dressing:
1/3 cup vegetable oil
2 Tbsp lemon juice
1 Tbsp vinegar
1 Tbsp sugar
1/8 cup hoisin sauce
1/4 cup smooth peanut butter
1/8 cup water

Directions:

1. In a bowl, combine the oil, lemon juice, vinegar, sugar, hoisin sauce and peanut butter.
2. Add a little water until the desired consistency has been reached.

Recipe inspired by the package of China Boy Chow Mein Noodles.

One year ago...................I made Fresh Strawberry Jam.

Did you already know......
-Chinese Chicken Salads originated in America.
-Chinese Chicken Salads were popular as early as the 1930s.
-Early versions contained gelatine and whipping cream.

Steak Stir Fry

This summer I joined a Community Supported Agricultural (CSA). I prepaid for my produce for the summer and each week I pick up my share. Besides making us eat more vegetables, we also are trying new vegetables I normally would not purchase at the grocery store. The best thing is we normally eat a lot of salads (to counter the sweets) so we are just eating more salads. Since I had a lot of bok choy with spinach and broccoli this week, I decided to make a stir fry. 

Steak Stir Fry
2 tsp vegetable oil
8 oz. Strip Steak, cut into bite size pieces
1 green onion stalk, chopped including the white parts
1 Tbsp ginger, minced
2 cloves garlic, minced
1 lb. bok choy, in bite size pieces
1 carrot, shredded
1 cup spinach, chopped in large pieces
1 cup broccoli, chopped into large pieces
1 Tbsp water
optional toppings: wonton noodles or toasted almonds

Directions:

1. Heat a large skillet or wok over medium high heat.
2. Add the oil and then the steak for about 2 minutes.
3. Add the green onion, ginger, and garlic. Stir for about 2 minutes.
4. Add the bok choy, carrot, spinach, broccoli, and water. Stir well.
5. Cover and allow to cook for about 2 minutes.
6. Stir and cover. Allow to cook for 2 more minutes or until vegetables and steak are cooked to the desired taste.
7. Serve over rice or pasta with additional toppings.

Recipe adapted from Steamy Kitchen.

One year ago...................................I made mini fruit crostatas.

Did you already know.....................
-CSA is a way for farmers to sell their produce directly to the consumers before the crops are harvested and the community shares some of the risk.
-There are thousands of CSA farms throughout America.
-Some CSA provide eggs, mushrooms, flowers, fruit, and other items.

Creamed Spinach

Did you see any leprechauns today? Any leprechauns making trouble? A friend told me about how a leprechauns painted a dog's tail green. I'm glad nothing like that happened here. My children had plans to build a trap to catch one but forgot. I'm glad since I didn't want any mischief. so we made sure to wear green today except my brave husband. I think he secretly enjoys being pinches since the kids have gotten him several times. He could go change but no. In celebration of St. Patrick's Day, I made bangers and mash with creamed spinach. I love baby spinach. I add it to all the salads I make. Also, I use it in place of lettuce on our sandwiches. The kids eat it and never complain. They really liked this side dish and there were no leftovers.

Creamed Spinach
1 Tbsp olive oil
1 Tbsp butter 
1 1/2 lb. fresh spinach leaves (I used baby spinach leaves.)
2 clove of garlic, minced
1 shallot, minced
3 oz. cream cheese
1/4 cup heavy cream
1/4 cup Parmesan cheese
Salt and pepper

Directions:

1. In a large skillet, heat the olive oil with the butter. 
2. Add the spinach, garlic, and shallot. 
3. Cook and stir often for about 5 minutes.
4. Add the cream cheese and mix well until the cream cheese has coated the spinach.
5. Stir in the heavy cream and allow the cook for about 5 minutes.
6. Stir in the Parmesan cheese with salt and pepper to taste.
7. Serve warm.

Recipe by Jen of Sweet Morris.

One year ago.....................I made Brownies.

Did you already know.......
-The color blue was first associated with Saint Patrick.
-The Saint Patrick blue can still be found on ancient Irish flags.
-During 1798 Irish Rebellion, the Irish began to wear green to make a political statement.

Happy Saint Patrick's Day!