Saag Feta

I've been listening to old episode of the Bon Appetit podcast lately and let me tell you, listening to people talk about food trends and going out to eat and the boring normality of life pre-pandemic has been equal parts enjoyable and soul-crushing. This recipe falls squarely into the enjoyable column. I heard an interview with Indian-ish cookbook author Priya Krishna and immediately checked the book out of the library solely for this Saag Paneer, but with Feta recipe.

This was seriously amazing. We all love paneer, but the feta was so, so good with the spinach. Obviously spinach and feta are a natural combo, but I didn't appreciate how good this would be until we tasted it. 

You definitely want to use a good quality feta since it's one of the stars of the dish. My friend brings me huge tubs of authentic Greek feta from NYC and we're spoiled for anything else. 

I served this with one of our all-time favs, Indian Spiced Chicken Stew with Potatoes, which was a great pairing.

Saag Feta
As seen in Indian-ish by Priya Krishna

1/4 cup plus 2 tablespoons ghee or extra-virgin olive oil
2 tablespoons coriander seeds (or 3 teaspoons ground coriander)
1/4 teaspoon ground cardamom
1 small onion, chopped
1 garlic clove, finely chopped
1 1 1/2" piece ginger, peeled, chopped
1 lb. baby spinach (about 12 cups)
1 small Indian green chile, jalapeno, or serrano chile, ribs and seeds removed, coarsely chopped
1 1/2 teaspoons fresh lime juice
Kosher salt
6 oz. feta, cut into 1" pieces
1 teaspoon cumin seeds (or 3/4 teaspoon ground cumin)
1/4 teaspoon red chili powder
Roti, naan, and/or rice, for serving

Heat 1/4 cup ghee or olive oil in a large skillet over medium heat. Toast the coriander seeds and cardamom, stirring constantly, until starting to brown and smell fragrant. Add onion and cook until translucent and slightly browned. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to skillet and set over low heat. Stir in 1/2 cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

Meanwhile, heat remaining 2 tablespoon ghee or olive oil in a small saucepan over medium-high heat. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida, if using, and chili powder. Pour mixture over spinach and stir to combine. Spinach (without spiced ghee) can be made 1 day ahead. Let cool; cover and chill.

Chicken Stew with White Beans and Spinach

I started this post more than a year ago. I feel terrible for not sharing the recipe sooner, especially for such a superficial reason. See, I didn't like the picture I took. Silly, right? I hope you can forgive me.

Winter is coming. And no, I don't mean that as a Game of Thrones reference. It may not be too bad now, but the cold and the dark are coming soon, along with snow and ice. This is my least favorite time of year. But this Chicken Stew with White Beans and Spinach is comfort in a bowl. I will probably make this once a month until April because it's just that good.

^^^ That's the picture I took a year ago and didn't like.

SP made this last night for Sunday dinner and doubled the recipe. We served it over rice with crusty buttered bread for dipping. The rice was the perfect accompaniment - I highly recommend serving it that way. The rice soaks up the sauce beautifully and, come on, rice and beans are a match made in heaven. Doubling the recipe worked well for 4 adults and 1 child. We all seriously loved it and, bonus, there were plenty of leftovers for lunch. I imagine this would freeze well if you wanted to portion out meals for later.

This is truly outstanding and I can't thank Elly enough.

Chicken Stew with White Beans and Spinach
As seen on Elly Says Opa!

3 slices bacon, chopped
4 chicken thighs (bone-in, if you can find it, but boneless/skinless are fine)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1/2 cup dry white wine
1 cup chicken broth
a couple dashes of crushed red pepper
1 bay leaf
1 teaspoon oregano
1 can cannellini or other white beans, drained and rinsed
4 cups fresh spinach
salt and pepper
Cooked rice and crusty bread, for serving

Cook the bacon in a Dutch oven until crispy. Remove with a slotted spoon and set aside. Leave the fat in the pot.

Sprinkle the chicken with salt and pepper. Over medium-high heat, sear the chicken on both sides. Remove from the pot.

Add the onions to the pot and cook until tender, about 10 minutes. Stir in the garlic and once the garlic becomes fragrant, stir in the tomato paste. Cook for 1 minute.

Add the wine to deglaze, scraping up any brown bits from the bottom and sides of the pot. Cook for about 2 minutes, then add the chicken broth, bay leaf, oregano, salt and pepper to taste. Bring to a boil. Add the chicken back to the pot. Cover, reduce heat and simmer for 15 minutes.

Meanwhile, mash about 1/3 of the can of beans with a fork or the back of a wooden spoon. You don't want a paste, but breaking up some of the beans will improve the texture of the final dish. After the chicken has simmered for 15 minutes, add the whole beans and the mashed beans into the pot. Cover and simmer for an additional 15 minutes or until chicken is cooked through.

Add the bacon and the spinach to the pot. Cook just until spinach is wilted, about 2 minutes. Serve over rice with some crusty bread to sop up the sauce.

Grilled Ciabatta Bread Salad

My friend Mary Ellen made this Grilled Ciabatta Bread Salad for us twice before I finally got off my butt and made it myself. It's one of SP's favorite salads so he's been bugging me to make it.



We have a charcoal grill, which makes it harder to control the heat of the fire. My bread got pretty blackened so I had to cut some sections off (I really dislike overly charred food), but that was no big deal. This made a TON of salad, way more than the three of us could eat, so next time I'll cut the recipe in half or just make it when we have company.

Grilled Ciabatta Bread Salad
As seen on Mary Ellen's Cooking Creations

1/2 small red onion, thinly sliced
1 small bunch cilantro, chopped
1 cup good olive oil, divided
1 loaf ciabatta bread
1 6-oz bag baby spinach
2 tomatoes, chopped
blue cheese or feta crumbles, to taste

1/2 cup balsamic vinegar
Salt, pepper and oregano, to taste

Place onions, cilantro and 1/2 cup olive oil in a large bowl and toss together. Let marinate in the fridge while you grill the bread.

Slice the bread into two long halves. Spray or brush with cooking spray/olive oil, season with salt and pepper and grill until charred on both sides.

Let the bread rest until it's cool enough to handle, then chop into 1 inch pieces. Add bread cubes to the onion and cilantro mixture, along with the remaining 1/2 cup olive oil. Chill at least 30 minutes.

Before serving, add the tomatoes, spinach and cheese. Toss with the balsamic (start slowly and add to taste), salt, pepper and oregano to taste. Serve immediately

Florentine Lasagna Roll-ups

I haven't made a lasagna roll-up in years. I don't know why; they're so easy to make and more fun than regular lasagna because everyone gets their own roll or two. As soon as Kylee posted these Florentine Lasagna Roll-ups on her blog I knew I had to make them.

I prepped the roll-ups on a Sunday and popped it in the fridge for later in the week. The night we had them for dinner I just had to preheat the oven, make the salad while the roll-ups cooked and dinner was served. I love easy meals like that.

The only change I made was adding ricotta cheese to the filling. I had some to use up and ricotta is synonymous with lasagna, in my opinion. But feel free to leave it out since there's enough going on with that delectable Alfredo sauce.

Florentine Lasagna Roll-ups
Slightly modified from Kylee Cooks

Alfredo sauce:
1 stick butter
2 large garlic cloves, minced
2oz cream cheese
2 cups half and half
salt and pepper, to taste
1/2 teaspoon dried Italian seasoning
1/2 cup Parmesan cheese

12 lasagna noodles

Filling:
2 cups cooked and shredded chicken
1 1/2 cups baby spinach, chopped finely
1 cup ricotta cheese
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
1 1/2 cups shredded mozzarella, or cheese of your choice

In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1 minute. Add the cream cheese and whisk until smooth. Whisk in the half and half. Season with salt, pepper and Italian seasoning. Bring to a simmer (don’t boil!) and whisk frequently until the sauce thickens, about 15 minutes. Add the Parmesan and whisk until melted and blended. Set aside,

Cook the lasagna noodles according to package directions. Drain and rinse the noodles with cold water. Lay them out to dry on clean kitchen towels. This will make them easier to work with.

While the noodles are cooking, combine the chicken, spinach, ricotta, Italian seasoning, salt, pepper and 1 cup mozzarella cheese in a large bowl.

Spread about half a cup of the Alfredo sauce in a 9x13" baking dish. Working with one noodle at a time, place some filling onto each noodle, then roll it up. Place each roll seam side down into your baking dish. Top with the remaining Alfredo sauce and 1/2 cup mozzarella cheese. (If making in advance, stop here, cover the dish with foil or plastic wrap and refrigerate until ready to bake).

Bake at 350 degrees, for about 30 minutes until the casserole is heated through and cheese is bubbling.

Spinach & Parmesan Orzo

::tap, tap, tap:: Is this thing on?

Sorry for disappearing there. I'm hoping some of you have stuck around despite the brief hiatus. I've been saying for months now that I've lost my blogging mojo and, well, it still hasn't returned. But I do have a few posts in my draft folder that I figured I should get published. I hope you guys will stick with me as I weather this (hopefully temporary) storm.

So...spinach and Parmesan orzo. I saw this one on my friend Kylee's blog and it looked like a great, simple side dish. Right up my alley these days.

As suspected, it was easy to make and we all loved it. Baby Girl kept calling it risotto, one of her all-time favorite cold weather meals. I'll definitely be making this one often.

Spinach & Parmesan Orzo
As seen on Kylee Cooks

8oz orzo pasta
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon flour
1/2 cup milk
1 1/2 cups baby spinach, roughly chopped
1/2 cup parmesan cheese
Salt and pepper, to taste

Cook the orzo according to the package directions.

While the orzo is cooking, heat the olive oil in a saucepan. Add the garlic and cook just until it's fragrant.
Sprinkle the flour into the pot and stir to combine. Whisk in the milk, and continue to cook over low heat until thickened. Add salt and pepper to taste.

Once the orzo is cooked, drain it and add it to the sauce. Add the spinach and Parmesan. Stir gently to combine. Taste it and adjust the seasoning, as needed.

Penne with Sausage and Mushroom Ragu

Amy recently posted this recipe for Penne with Sausage and Mushroom Ragu that I knew would be right up our alley. Pasta is definitely my go-to for easy weeknight meals, SP loves mushrooms and Baby Girl loves sausage. Win-win.

This was a simple, delicious, hearty dinner that we all happily gobbled up.

Penne with Sausage and Mushroom Ragu
As seen on Very Culinary

1 pound penne pasta
1 tablespoon olive oil
1 small sweet onion, diced small
3 garlic cloves, minced
8 ounces baby bella mushrooms, sliced
salt and pepper
1/4 teaspoon red pepper flakes
1 pound Italian sausage
1/3 cup white wine
1 can (28 ounce) diced tomatoes
4 cups baby spinach
1/2 cup freshly grated Parmesan cheese

Bring a large pot of salted water to boil. Cook the pasta according to package directions.

In the meantime, heat the olive oil in a large nonstick pan over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add in garlic and cook for about 20 seconds. Add in mushrooms and cook until softened, about 3 more minutes. Season with salt and pepper and the red pepper flakes. Add in sausage and cook, breaking up into small pieces until no pink remains, about 3 more minutes. Raise heat to high and pour in the wine; cook until evaporated. Add in tomatoes, along with their juice, and bring to a simmer.

Drain the pasta and add to the sauce, along with the spinach. Toss to coat and allow the leaves to wilt. Add in the Parmesan, taste, and season with salt and pepper if necessary.

Risotto with Caramelized Onions and Spinach

We were all so enamored with Leek and Pea Risotto I made for the last recipe swap, so when I had a bag of baby spinach in the fridge that needed to be used up I immediately thought of risotto. Not surprisingly, Mary Ellen had a few spinach risotto recipes on her blog. Since I love caramelized onions I decided to make her Risotto with Caramelized Onions and Spinach.

SP couldn't believe that the only seasonings in the dish were the salt and pepper I used for the onions. There is just so much flavor from caramelizing them and the taste really shown through. He couldn't stop raving about it and is now a true risotto convert.

Risotto with Caramelized Onions and Spinach
As seen on Mary Ellen's Cooking Creations

2 tablespoons olive oil, divided
3 tablespoons butter, divided
1 large onion sliced into thin rings
Salt and pepper to taste
1 1/4 cups arborio rice
1/4 cup dry white wine
6 cups low sodium chicken broth, warmed
1 6-oz bag baby spinach, chopped
1/2 cup grated Parmesan cheese

Heat 1 tablespoon each of the oil and butter in a large pan over medium heat. Stir the onions often so they brown slowly. This can take 30-40 minutes. Adjust the heat as necessary to keep the onions from burning. I had to add a little water to the pan to keep the onions from burning and that helped pick up the browned bits from the bottom of the pan. Remove the onions from the pan and allow to cool before chopping into small pieces.

Add the other 1 tablespoon of oil to the pan. Add the rice and stir for 1-2 minutes. Add the white wine and stir until it is absorbed.

Start adding the chicken broth one ladle-full at a time, letting it fully absorb before adding more. This process takes anywhere from 17-25 minutes.

Before you add the final ladle of broth, add the caramelized onions and spinach. Taste some of the rice to make sure it's cooked through. Turn off the heat and add the grated cheese and 2 tablespoons of butter.

Angel Hair with Butternut Squash, Mushrooms, and Spinach

My supermarket had a coupon for butternut squash recently. I've never cooked with butternut squash (I know, crazy) so I asked the ladies on my cooking board for recipe ideas. Coleen suggested this Pappardelle with Squash, Mushrooms and Spinach. I decided to swap out the pappardelle for angel hair (my current favorite) and hoped the mushrooms would win SP over.

You guys, this was incredible. Simply amazing. For such a simple recipe this really packs and flavor punch. Everything works so well together. And it's a beautiful plate of food with the orange squash, brown mushrooms and green spinach. More fall colors than winter, but I guess it's still technically fall.

I've mentioned before that Baby Girl is a good eater, but she surprised even me with this one. She had three servings. Three.

Angel Hair with Butternut Squash, Mushrooms, and Spinach
As seen on The Redhead Baker, slightly adapted from Bon Appetit

8 ounces angel hair
4 tablespoons unsalted butter, divided
4 tablespoons olive oil, divided
3 cups butternut squash, cut into 1/2" cubes (about one pound)
8 ounces fresh shiitake mushrooms, stems removed and discarded, caps sliced
1 1/2 tablespoons chopped fresh sage (6 to 8 leaves)
6 ounce package baby spinach
3/4 cup grated Parmesan cheese, divided

Cook the pasta in a large pot of boiling salted water. Reserve one cup of cooking liquid from the pasta pot, then drain.

While pasta is cooking, place 2 tablespoons of butter and 2 tablespoons of oil in a large skillet set over medium-high heat. Add the butternut squash to the pan. Season with salt and pepper. Cook, stirring often, about 6 minutes or until the squash starts to soften.

Add the remaining butter and oil to the skillet, then add the mushrooms and the sage. Cook another 6 to 8 minutes, stirring often, until mushrooms soften and the squash is fork-tender.

Add the spinach to the pan and toss until the spinach wilts, about 2 minutes. Stir in 1/2 cup of the Parmesan cheese. Season with salt and pepper.

Add the pasta to the skillet. Toss to coat, adding 1/4-cup of the cooking water at a time to make a sauce.

Divide the pasta and veggies on four plates, and top each with more of the remaining grated Parmesan cheese.

Product Review: East Riding Farm’s All Natural Popovers

Over the summer I received some frozen popovers from East Riding Farm. I absolutely love popovers, which are a light and flaky roll, and make them every year for Christmas dinner.

One morning I was standing in front of the fridge trying to decide what to make for breakfast when I thought about the popovers again. I knew I had eggs, spinach and leftover Alfredo sauce and decided to make a spinoff of Eggs Benedict using the popovers as the base, topped with the spinach (I also used sliced tomato once), fried eggs and drizzled with the Alfredo sauce. I wasn't sure how it would turn out the first time but it was outstanding. The light and flaky popovers cook in just four minutes in a preheated oven (I used my toaster oven), which is just enough time to cook the eggs.

You can definitely serve the popovers by themselves as a side, but I loved topping them in this way. I can't wait to try some other variations.

Popovers with Eggs, Spinach and Alfredo
Makes one serving

2 standard-size frozen East Riding Farm popovers
1/4 cup frozen spinach
1/2 tablespoon butter
2 eggs
Alfredo sauce

Cook the popovers in a preheated oven according to package directions.

Microwave the spinach until hot. Wring dry in a clean kitchen towel.

Heat butter in a small non-stick skillet over medium-low heat until melted. Crack the eggs into the skillet and cook to desired doneness.

Heat the Alfredo sauce.

Place the popovers on a plate. Fill each cavity with half the spinach, then top each with one egg and some of the Alfredo sauce. Serve immediately.

Disclaimer: I received free samples of East Riding Farm’s All Natural Popovers. I was not paid to write this review and all opinions are my own.

Smothered Italian Chicken

Sometimes I have a recipe on my radar but it takes seeing it raved about on another blog to push me to make it. I've had Stephanie's Smothered Italian Chicken saved for awhile but it wasn't until Christina made it that I remembered wanting to try it myself.

This was insanely delicious. A true winner all around and something I'd absolutely serve to company (who wants to come over so I have an excuse to make it again?) I made only a few modifications, mainly in how I coated the chicken - panko is my breading of choice these days - and how I cooked the tomatoes - using this method from my roasted tomato sandwiches/flatbreads.

Seriously, just look at that crispy panko. I'm salivating remembering how good it tasted, especially smothered in that amazing sauce. The freshness of the tomatoes and spinach balanced out the creaminess from the cooking creme. Such a fantastic combination of flavors. I only made half a pound of angel hair pasta and it was more than enough for three dinners and two lunches the next day. I love how much further pasta stretches these days.

Baby Girl ate her entire bowl (pictured above), even the spinach. All told she probably had 3/4 of a piece of chicken - she kept asking for more chicken after she finished what I had cut. For her to pick chicken over more pasta was pretty incredible. I guess there's just something about that crispy panko coating. So delicious. I cannot wait to make this one again.

Smothered Italian Chicken
Slightly modified from Stephanie Cooks

5 or 6 Roma tomatoes, cut into quarters
Olive oil
1 teaspoon Italian seasoning
Salt and pepper
2 eggs
1 1/2 cups panko breadcrumbs
1 teaspoon each Italian seasoning, garlic powder, onion powder
4 chicken breasts, cut in half lengthwise
Vegetable oil
3 cups baby spinach
1 tub Philadelphia Italian Cooking Creme
1/2 lb spaghetti or angel hair, cooked according to package directions

Preheat the oven to 400. Place tomatoes in a 9x13 baking dish. Drizzle with olive oil, add the Italian seasoning and season with salt and pepper. Toss to coat evenly. Bake for 30 minutes.

Meanwhile, crack eggs into a shallow dish and lightly scramble. Place panko in another shallow dish and season with the Italian seasoning, garlic and onion powders and some salt and pepper. Dredge the chicken in egg, coating both sides, then add to the panko, pressing to adhere.

Heat the vegetable oil (about 1/2 inch deep in a large non-stick skillet) over medium-high heat until shimmering. Fry the chicken in batches until crisp and cooked through, about 5 minutes per side. Remove from the heat, drain on paper towels and keep warm.

Remove the tomatoes from oven. Remove the skin, if desired, then add the spinach and cooking creme. Stir to combine then bake for another 15 minutes.

Smother the chicken with the sauce or toss the sauce with the pasta. Serve immediately over spaghetti or angel hair pasta.

BLT Spaghetti Carbonara

You all know how much I love carbonara. I've made quite a few versions over the years but this BLT Spaghetti Carbonara might just be my new favorite.

In this recipe, traditional carbonara is paired with tomatoes and spinach for an awesome twist. The tomatoes and spinach cut the richness of the carbonara (and we can pretend this is semi-healthy because of the veggies, right? Right). Baby Girl was a big fan, which is saying something because so far she hasn't been into spinach. Mixed with ingredients she loves - bacon, tomatoes and, of course, pasta - made it more palatable.

Even SP, not the biggest fan of carbonara, loved this one. He kept asking me what I did differently with the bacon and said it was perfectly seasoned, creamy and delicious. I have to agree. If you love carbonara, you've got to try this version.

BLT Spaghetti Carbonara
Modified from Nigella Lawson and Tide and Thyme

1 pound spaghetti
6 slices bacon, chopped into bite-size pieces
2 large onions, sliced
1 15-oz can diced tomatoes, drained
1 6 oz bag baby spinach leaves
1/4 cup dry white wine or vermouth
4 eggs
1 1/2 cups freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg

Cook pasta according to package directions. Drain and set aside.

In a large skillet that will fit the pasta later, cook the bacon until crispy but not crunchy. Add the onions and cook until softened and starting to caramelize, about 15 minutes. Add the tomatoes and spinach and cook for a few minutes to wilt the spinach, then add the white wine or vermouth and let it bubble so that, after a few minutes, you have a small amount of thick syrup left.

In a bowl, beat together the eggs, Parmesan, cream, pepper and nutmeg.

Add the pasta to the pan with the bacon, tossing well to coat with the syrupy sauce. Take the pan off the heat (remove from the stove completely, don't just turn off the burner) and add the eggs and cheese mixture, swiftly tossing everything with tongs to mix. Grind over some more pepper and grated cheese, if desired. Serve.

Recipe Swap: Scallops with Tarragon Butter Sauce

When I sent SP this recipe for Scallops with Tarragon Butter Sauce and told him I was making it for the Fish/Seafood recipe swap he was so excited. He loves scallops but we rarely have them due to the cost.

I only made a few modifications, mainly subbing chicken broth for the white wine because I didn't have any in the house and didn't want to put off making this so we could buy a bottle. I wish I could say Baby Girl tasted scallops and fell in love, but, well, she didn't. She did eat two small pieces, but that was it. The rice I served alongside she devoured. She also wasn't a huge fan of the spinach. In her defense, I think this was the first time she's had it. As much as I love spinach, I rarely cook it as a side dish. In fact, I can't even remember the last time I did so hopefully after a few more exposures to it she'll come around.

I loved everything about this dish, especially the delicious sauce. I ended up adding quite a bit of sauce to my bowl so the rice could soak it all up. Yum. SP decided he really isn't a fan of tarragon, however. Say what? Oh well, there are plenty of other herbs in the garden.

Scallops with Tarragon Butter Sauce
Slightly modified from Becoming Pigzilla, adapted from Food and Wine

1 tablespoon olive oil
3 tablespoons butter
1 lb sea scallops, dried well
1 teaspoon salt
Fresh cracked black pepper
1 bunch fresh spinach
2 tablespoons lemon juice
1 cup chicken broth
Zest of 1 lemon
2 tablespoons chopped fresh tarragon

In a large non-stick frying pan, heat 1 tablespoon oil with 1/2 tablespoon butter over medium-high heat. Season scallops with 1/2 teaspoon salt and pepper. Put scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on second side and just cooked through, about 1 to 2 minutes more. Remove to a paper towel-lined plate.

Reduce heat to medium and add spinach to the pan. Turn several times to coat in pan juices. Add the lemon juice, and cook until the leaves are wilted. Divide spinach on plates and place scallops on top of spinach.

Add the chicken broth to the pan and bring to a boil; cook until reduced by about half, 1 to 2 minutes. Reduce the heat to low and whisk in the remaining 2 1/2 tablespoons butter to form a smooth sauce. Add remaining 1/2 teaspoon salt, lemon zest and tarragon. Season and adjust flavors to taste. Pour over scallops and serve.

Chicken Florentine Pasta

I love a good chicken and pasta dish. This Chicken Florentine Pasta from Ali over at Sparks from the Kitchen sounded like a great weeknight meal.


After reading the ingredient list I decided to add a pint of roasted grape tomatoes since they needed to be used up and I knew the flavors would go well together. This was a delicious, creamy pasta with great bursts of flavor from the tomatoes.

Chicken Florentine Pasta
Slightly adapted from Sparks from the Kitchen

1 pint grape tomatoes
1 tablespoon olive oil
Salt and pepper
1 lb skinless, boneless chicken breasts, cut into small bite-sized pieces
1 tablespoon butter
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
1 lb uncooked capellini
2 tablespoons canola oil
3 tablespoons flour
2 tablespoons chopped fresh garlic
1 cup whole milk
1 cup fat-free, lower-sodium chicken broth
3 ounces freshly grated Parmesan cheese (about 3/4 cup) plus extra for sprinkling
1 bag baby spinach leaves

Preheat oven to 400 degrees. Toss tomatoes with oil, salt and pepper on a baking sheet. Roast for 30 minutes, or until tomatoes start to burst. Remove from the oven, allow to cool slightly, then mash with a potato masher to make it easier to remove the skin (optional).

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large non-stick skillet over medium-high heat and melt butter. Add the chicken to the pan and cook until cooked through and browned. Set aside and wipe pan clean.

Cook the pasta according to package directions. Drain well; keep warm.

In the same skillet over medium-high heat add the oil; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly. Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened.

Add cheese, stirring until cheese melts. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and spinach; stir until spinach wilts. Add pasta, tomatoes, and chicken; toss to combine. Serve sprinkled with remaining parmesan.

Tofu Parm with Spinach and Mushrooms

I have to say, I'm really starting to get into this whole vegetarian thing. Don't get me wrong, we aren't giving up meat entirely but I'm finding that I don't really miss it. We are eating mostly vegetarian meals during the week and tofu has become my new go-to. Not only is it cheap ($1.69 per block at my store), it's a blank canvas. I'm so happy my friend Mary Ellen has a variety of tofu recipes on her blog like this one for Tofu Parm with Spinach and Mushrooms. Otherwise I'd be stuck with stir-fries and that would get really old, really fast.

SP was a little skeptical of how healthy this is since I shallow-fried the tofu cubes in oil, but I figure the benefits of the tofu, mushrooms, spinach and homemade sauce helps to balance it out. Man, SP makes an incredible Sunday sauce, let me tell you. He simmered it all day and the house smelled amazing. I need to get him in the kitchen more often. This was a filling, delicious, flavorful meal that I can't wait to make it again. Even Baby Girl chowed down on the tofu (she skipped the spinach and mushrooms, oh well).

Tofu Parm with Spinach and Mushrooms
As seen on Mary Ellen's Cooking Creations

2 blocks extra firm tofu, pressed and drained
Canola oil
2 eggs, beaten with 2 tablespoons water
1 cup bread crumbs
1/2 teaspoon each - salt, pepper, garlic powder, oregano, onion powder, red pepper flakes
2 cups marinara
1 cup shredded mozzarella cheese
1 bag baby spinach
12 ounces chopped fresh mushrooms

Cut the pressed and drained tofu into 24 squares (each block into 12 squares). Heat enough oil to coat the bottom of a non-stick saute pan over medium heat. Add egg and water to one pie plate, breadcrumbs and seasonings to another. Dip tofu in egg, then coat in bread crumbs. Add tofu to the pan and fry until golden-brown, about 2 minutes per side. Transfer to a plate lined with paper towels.

Pour half of the sauce in the bottom of a 9 x 13" baking dish. Add tofu in a single layer, and top each piece with a bit of sauce and cheese.

Clean out the pan and add a touch more oil. Saute mushrooms 4-5 minutes. Sprinkle over tofu in baking dish. Saute the spinach until wilted. Spread over the tofu. Top everything with more cheese. Bake at 375 for 20 minutes until cheese melts.

Recipe Swap - Chili Lime Tofu with Rice and Spinach

I have a food confession. Until I made this recipe I had never cooked tofu. I'd eaten it a handful of times, mainly when my vegetarian aunt visits and we get Chinese food to share. I was missing out.

I've mentioned several times that I'm trying to cook healthier meals, but lately we've been tossing around the idea of going mostly vegetarian. We won't cut out all meat, but we've decided to make a concerted effort to eat meat less often, maybe twice a week. This goes for everything from red meat to chicken.

Enter the humble tofu. All I really know about tofu is that it tastes like whatever you cook it in. I've had my eye on this Chili Lime Tofu with Rice and Spinach for awhile now, so when it was submitted for the last recipe swap I knew I had to make it. As luck would have it, I was given Stefanie's blog for this swap and the stars aligned. Stefanie really enjoyed the dish and Heather, the blogger that gave the recipe to Stefanie, loves it so much so that she puts it on her weekly menu every other week. That's a serious recommendation, so I figured what better recipe to try for my first tofu experience.


We loved this. Absolutely loved it. SP said if this is the kind of stuff he needs to be eating to stay healthy it wouldn't be as hard as he thought. The flavors from the sauce were outstanding. I doubled the sauce and I'm glad I did. There wouldn't have been nearly enough otherwise. The crispy tofu was delicious, although we decided I needed to cut the slices thicker. The thinner pieces were too chewy while the thicker ones were just right.

I also had a minor mishap with the tofu due to my own ignorance of how to prepare it. I started slicing the tofu, marveling at the amount of water that was coming out of the brick and wondering how it was going to get crispy in the skillet. Then I reread the directions and realized I needed to press and drain it. A quick Google search led me to instructions. I've added the steps to the ingredient list below for other tofu novices.

Chili Lime Tofu with Rice and Spinach
As seen on Kickin It in the Kitch, originally from Hezzi-D’s Books and Cooks

1 cup jasmine, basmati or white rice
1 1/2 cups water
1/2 teaspoon salt
2 limes
1 teaspoon nutmeg
2 tablespoons sugar
6 tablespoons soy sauce
2 teaspoons garlic chili pepper sauce
4 cloves garlic, minced
1 package extra-firm tofu
2 cups fresh spinach
1 tablespoon sesame oil
2 garlic cloves, minced

In a medium sized saucepan combine the rice, water, salt, zest of 1 lime, and nutmeg. Cook according to the package directions.

In a small bowl combine the sugar, soy sauce, garlic chili pepper sauce, garlic cloves, and juice of both limes. Mix well and set aside.

Unwrap the tofu. Place on a plate lined with 4 paper towels. Cover with 4 more paper towels and weigh down with a plate or skillet topped with heavy cans. Allow to press and drain for 30 minutes - 1 hour. Once drained, slice the tofu into 4 slices lengthwise. Cut each rectangle in half then each square into two triangles. Spray a skillet with cooking spray and cook the tofu for 10 minutes on each side or until it is golden brown.

Lower the heat and pour the chili lime sauce over top of the tofu. The sauce will bubble up, reduce, and form a glaze. Watch carefully so the glaze doesn't become too thick. Remove from heat once the sauce is at your desired consistency.

In a medium pan sauté the spinach, sesame oil, and garlic. Cook for 5 minutes or until the spinach is wilted but still green. Serve the rice topped with spinach with the tofu on top.

Ranch Pasta with Bacon, Spinach and Tomatoes

I recently discovered that I love the flavors of Ranch dressing. The herbs in the dressing add a great kick to anything I've added it to. SP was skeptical about this one, but after one bite he was hooked.


This recipe is very, very loosely based on a recipe for Chicken Bacon Ranch Pasta that I printed out a long time ago. When I went to the blog the printout says it came from the recipe was very different, so I consider it more of an inspiration then anything else. I have to admit, I'm excited that I actually came up with a recipe on my own. I very rarely do that.



Ranch Pasta with Bacon, Spinach and Tomatoes
A Taste of Home Cooking Original

1 teaspoon dried parsley
3/4 teaspoon ground black pepper
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried thyme
Olive oil
4 garlic cloves minced
2 cups heavy cream
1 bag baby spinach
1 can diced tomatoes, undrained
1/2 lb bacon, cooked and crumbled
1 lb short cut pasta, cooked according to package directions
Grated Parmesan or Pecorino cheese

Combine first 6 ingredients (through dried thyme) in a bowl and mix together. This is your Ranch seasoning. You can also use a packet of pre-made dried seasoning.

Heat 2 tablespoons oil in skillet large enough to hold the pasta over medium-high heat. Add garlic and saute for 2 minutes. Add heavy cream and bring to a boil. Lower the heat to a simmer and add Ranch seasoning, spinach and tomatoes. Cook until the spinach wilts. Add pasta and cooked bacon and toss to combine. Add grated cheese and taste for seasoning.

Recipe Swap - Bacon, Spinach and Goat Cheese Pasta

Want to see what other pasta dishes were made during the swap? Here is the link to the Pasta Recipe Swap Roundup.

Another week, another recipe swap. I'm enjoying these swaps so much, partly because I get to try new things and branch out from my comfort zone, but also because I like knowing that one or two meals a week are decided for me.

This week's cooking board swap theme was pasta. I'm in charge of this swap, which means I get to see all the recipes that are submitted. Since pasta is one of my favorite meals, I was really excited to see all the recipes. I got this one for Bacon, Spinach and Goat Cheese Pasta, which was actually a recipe Melissa got for a previous swap and liked so much she passed it on.


I was a little worried that SP wouldn't be a fan since he prefers pasta with a substantial sauce, but he loved it. I only made one change, which was to add a can of diced tomatoes. After reading the ingredient list I was worried it might be a little heavy and tomatoes always seem to lighten and brighten up a dish.

Bacon, Spinach and Goat Cheese Pasta

1 lb short-cut pasta
8 slices thick center cut bacon
1 bag baby spinach
1 15-oz can diced tomatoes, with juice
4 oz soft goat cheese, crumbled
1 tablespoon olive oil
1 teaspoon lemon zest
1 pinch crushed red pepper
salt and pepper

Cook pasta according to directions on the box. Drain, reserving 1 cup cooking water, and return to pot.

While pasta is cooking, cook bacon in a skillet until crisp, drain on paper towels and roughly chop.

Add spinach and diced tomatoes with juice to pasta and cover for 5 minutes to allow spinach to wilt. Add crumbled goat cheese, olive oil, lemon zest and crushed red pepper. Stir until the goat cheese is melted, thinning with pasta cooking water as needed. Add bacon and toss. Add salt and pepper to taste.

Saucy Garlic Chicken

Sometimes I see a recipe in a magazine and it sounds so delicious I can almost taste it. Saucy Garlic Chicken was one of those dishes.


I made the sauce over the weekend so all I had to do was cook the chicken, assemble the dish and bake. I loved the combination of the roasted garlic sauce, the spinach and the fresh tomato. Since I prefer bite-size pieces of chicken, next time I'll cut up the chicken breasts and mix it with the sauce.

Saucy Garlic Chicken
Taste of Home Magazine

4 whole garlic bulbs
2 tablespoons olive oil, divided
1 package (9 ounces) fresh baby spinach
3/4 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper, divided
6 boneless skinless chicken breast halves
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups 2% milk
2 1/2 cups grated Parmesan cheese, divided
1/8 teaspoon nutmeg
Hot cooked pasta
Chopped tomato and minced fresh parsley, optional

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.

Meanwhile, place spinach in a greased 13-in. x 9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach.

In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken.

Cover and bake for 30-35 minutes or until a meat thermometer reads 160° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired.

Beef Stroganoff and Warm Spinach Salad

I really love this recipe for Spinach Salad with Warm Bacon Dressing:


It has such gorgeous colors, is simple to make and always tastes amazing. I served the salad with a Hamburger Helper Beef Stroganoff:


... to which I added fresh mushrooms and diced onion.

Spinach Salad with Warm Bacon Dressing
Alton Brown

1 bag baby spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Hard boil the eggs - place eggs in a pot of cold water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes then put eggs in a bowl filled with cold water and ice. Allow to cool, then peel and cut into 4 wedges.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Creamy Pasta with Mushrooms and Warm Spinach Salad

I had planned to make this meal during the week but it actually ended up being our Valentine's Day dinner - Creamy Pasta with Mushrooms:


... and Warm Spinach Salad:


The gorgonzola in the pasta was intense, a little too intense for our liking. This time I actually used a combination of mushrooms (since SP loves them so much) - shitakke, oyster and button mushrooms. This salad is one of our favorites. You really can't go wrong with spinach slightly wilted with bacon dressing, eggs, bacon bits and red onion. There was barely any leftover for lunches the next day.