Spinach Pasta with Roasted Vegetables

Roasted vegetables

1 large bunch of broccoli (about 1 ½ pounds), florets removed and sliced into bite-sized pieces

1 red bell pepper, sliced into 1-inch squares

1 tablespoon olive oil

Salt

Spinach pasta

8 ounces DeLallo Whole Wheat Linguine or spaghetti

2 tablespoons olive oil

1 shallot bulb, sliced very thin (about ½ cup, sliced)

¼ teaspoon salt

¼ teaspoon red pepper flakes

2 cloves garlic, pressed or minced

12 ounces baby spinach

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

1 tablespoon butter or olive oil

Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing

Freshly ground black pepper, to taste

1. To prepare the roasted vegetables (optional, skip for a more simple spinach pasta): Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.

2. Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.

3. To prepare the balsamic spinach, in a large Dutch oven (a 5.5-quart Le Creuset is perfect here) or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, ¼ teaspoon salt and ¼ teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.

4. In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about ⅓ cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about ½ teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.

NOTES:

CHANGE IT UP: Skip the roasted veggies for a simple weeknight pasta that’s full of greens, or change up the vegetables used.

MAKE IT VEGAN/DAIRY FREE: Use olive oil instead of butter and omit the Parmesan. This pasta is great without the Parmesan, but you could add a light sprinkle of nutritional yeast for some cheesy flavor, if you’d like. Another option for extra savory flavor would be to add about ⅓ cup freshly toasted pine nuts or sliced almonds.

*A NOTE ON PARMESAN: I always get a few comments on recipes that include Parmesan (“It’s not vegetarian!”) but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.

MAKE IT GLUTEN FREE: Choose a good gluten-free pasta (DeLallo makes one!).

Source: https://cookieandkate.com/spinach-pasta-recipe/

Mallowmelt

1/2 cup butter
2 cups butterscotch chips (divided)
2/3 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups miniature marshmallows (divided)
2 cups semisweet chocolate chips (divided)
1 14oz can of sweetened & condensed milk

1. Preheat oven to 350 degrees F (175 degrees C). 
2. Grease a 9×13 inch metal baking pan. 
3. Using a microwave-safe bowl, melt 1 cup of the butterscotch chips with the butter in the microwave. It’s easiest to work in 20 second intervals, stirring in between. Set aside to cool. (Note: Do not over melt! It’s okay if a few lumps remain.)
4. In a large bowl, stir the brown sugar, eggs, and vanilla until combined.
5. In a small bowl, stir the flour, baking powder and salt until combined.
6. When the butterscotch mixture has cooled, pour into the large bowl and stir to combine with the brown sugar/egg/vanilla mixture. Add the flour mixture and stir until just mixed. 
7. Stir in 2 cups of the marshmallows, 1 cup of chocolate chips and 1/2 cup of the butterscotch chips.
8. Spread the batter evenly into the prepared baking pan. Top with the remaining marshmallows, chocolate, and butterscotch chips, scattering evenly. Drizzle entire can of sweetened & condensed milk evenly over the top. 
9. Bake for 25 to 30 minutes or until set. Top will be browned but still quite gooey. Cool, completely (at least 2-3 hours) and serve! 

Source: https://shannonmessenger.com/keeper-of-lost-cities/recipes.html

Creamy Roasted Cauliflower Soup

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter (or 1/4 cup cashews, see notes below)
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

1.Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

4. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. (I added 1/4 cup of cashews at this point.) Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)

7. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.

8. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

MAKE IT DAIRY FREE/VEGAN: Use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.  (Alternatively, add the cashews into the soup when you add the broth, then blend everything together at the end.)

Source: https://cookieandkate.com/creamy-roasted-cauliflower-soup-recipe/

Try #1 - March 29, 2022

This was easy (despite the long directions!) and delicious.  I followed the recipe but threw in the 1/4 cup cashews when I added the broth to allow them to soften (since I didn't soak them ahead of time).  Then I blended it all together with the stick blender and it worked perfectly!  Creamy, filling soup (and Lucy liked it too!).

Southern-Style Pinto Beans (Instant Pot)

Saute Ingredients:
1 Tbsp mild oil
1 1/2 cups minced onion
4 garlic cloves, minced

Pressure Cooker Ingredients:
3 cups water
2 cups dried pinto beans
1 tsp jalapeno powder, optional (or added some chopped pepper to the saute)
1 tsp liquid smoke
Salt, to taste

1. For the saute, use the saute setting over normal, or medium heat, and heat the oil.  Add the onion and saute until transparent, 5 minutes.  Then add the garlic and saute a minute more.

2. For the pressure cooker, add the water, pinto beans, jalapeno powder and liquid smoke to the onion mixture and stir to combine.  Put the lid on and make sure the steam release handle is set to sealing, or closed; change to the manual setting (pressure cooking) and set the time for 45 minutes.

3. Allow the pressure to release naturally.

Source: The Ultimate Vegan Cookbook for Your Instant Pot, by Kathy Hester

One-Pot Black-Eyed Peas and Rice (Instant Pot)

Saute Ingredients:
1 tsp extra virgin olive oil
1 large onion, diced
2 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced

Pressure Cooker Ingredients:
1 medium tomato, diced
1 cup dried black-eyed peas (can substitute lentils)
1/2 cup white rice (can substitute brown rice or quinoa)
1 tsp dried parsley
1 tsp dried oregano

1 tsp crushed red pepper
1/4 tsp ground black pepper

1/4 tsp cumin
1/4 cup tomato paste
2 1/2 cups vegetable broth

Before Serving Ingredients:
2 Tbsp lemon juice, or to taste
Salt, to taste

1. For the saute, use the saute setting over normal, or medium heat, and heat the oil. Add the onion, carrots, celery, and garlic and saute for 5-8 minutes, until the vegetables are soft.

2. For the pressure cooker, add the tomato, black-eyed peas, rice, spices, tomato paste and broth to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 8 minutes.
3. Let the pressure release naturally. If there's too much liquid, switch back to the saute setting and heat until the extra liquid evaporates.

Source: The Ultimate Vegan Cookbook for Your Instant Pot, by Kathy Hester (recipe credited to JL Fields, JLgoesVegan.com)

Try #1 - March 21, 2021

This was easy, and cooked well.  It reminded me of Mexican rice and beans.  You could play with the spices a bit if you wanted to - chili powder and/or more cumin would probably be nice.  Overall a solid dish.  I served it with dill cabbage salad and corn.

Double Chocolate Chip Cookies

1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional) 

1. Preheat oven to 350 degrees.
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into butter mixture until well blended.  Mix in the chocolate chips and walnuts.  Drop by round teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8-10 minutes, or just until set.  Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Source: https://www.allrecipes.com/recipe/9827/chocolate-chocolate-chip-cookies-i/

Try #1 - March 16, 2022
Abby made these for the Soup Supper and they were A-MAZ-ING.  So good.

Blueberry Chia Smoothie

1/2 banana (optionally frozen)
2 kale leaves, stemmed
1/2 cup frozen blueberries
1/2 cup almond milk, unsweetened
1 tsp pure vanilla extract
1 1/2 tsp chia seeds

Blend all the ingredients in a high-speed blender. This is better to drink while fresh, for the most benefit.  Can be served with strawberries, raspberries, or blackberries.

Source: Easy Vegan Breakfasts & Lunches, by Maya Sozer

Try #1 - March 9, 2022
Another smoothie for the win!  I used all frozen ingredients, including spinach, which I substituted for the kale.  I also used plain Greek yogurt instead of almond milk and threw in a few frozen strawberries I had in the freezer.  The results was a creamy, frozen-yogurt-like smoothie which was delicious!