Spinach and Mozzarella Pasta

Popcorn for breakfast?  Why not?  It's a grain.  It's like, like, grits, but with high self-esteem. ~James Patterson,  The Angel Experiment

From the Farmers' Market or Grocer:
4 c. fresh spinach
8 oz. mozzarella, shredded or torn into small pieces

From your well-stocked pantry:
3/4 lb. whole wheat pasta shells
coarse or sea salt
Olive oil
1 large onion, chopped
2 cloves of garlic, chopped
zest of 2 lemons
1 1/2c. sliced almonds, lightly toasted

Preheat the oven to 375F.

Butter/oil a large casserole dish or baking pan - equal to a 13x9 dish.

Boil the pasta in salted water.  Drain pasta and toss with olive oil.  Set aside.

Heat olive oil in a skillet over medium high.  Saute onions and garlic, add salt.  Stir in spinach.  Cover for about 20 seconds or until the spinach collapses a bit.  Remove from the heat and stir in 1 cup of the almonds and half of the zest.

Add a layer of pasta to the bottom of the baking pan, sprinkle some of the cheese add more pasta, then more cheese.   Be sure to finish with a layer of cheese.

Cover with foil and bake for 30 minutes or until cheese on top is bubbly.

Serve sprinkled with the remaining almonds.

Happy eating,
Elizabeth

Shopping list for Spinach and Mozzarella Pasta

Hot Fudge Sundae Day

From the Farmers Market or Grocery:

Whole wheat pasta shells

Fresh spinach

8 oz. mozzarella

From your well stocked pantry:

Coarse or Sea Salt

Olive Oil

Yellow onion

Garlic

2 lemons

Spicy Shrimp and Cabbage Stir-fry

Anything's good if it's made with chocolate

My husband loves this dish, prep takes longer then the cooking and there isn't any starch.   I love it because it's quick AND I can always include a side of noodles or rice.

From the Farmers' Market or the Grocery Store:

1 c. shredded cabbage

8 uncooked large shrimp

From your well-stocked pantry:

1 medium onion, sliced

1 T. soy sauce

1 t. minced fresh basil or flat leaf parsley

1/8 t. crushed red pepper flakes

3 t. canola oil, divided

1 garlic clove, minced

2 T. water

- In a small skillet, stir-fry the cabbage in 1 t. of oil for 2 minutes or til tender.  Remove and keep warm.

- In the same skillet, stir-fry the onion, garlic and herbs in the remaining oil until tender.  

- Add the shrimp, water and soy sauce; stir-fry 2-3 minutes or until the shrimp turn pink.  Stir in the pepper flakes.  Serve over cabbage.

I double this recipe to serve 2.

Spring Garlic Chicken

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking.  If I wanted a picture, I'd buy a painting.  Andy Rooney

From the Farmers' Market or Grocer:

4 boneless/skinless chicken breasts or thighs

2-4 spring onions, finely sliced

4 spring garlic bulbs

From your well-stocked pantry:

Sea salt

Freshly ground black pepper

2 1/2 T. hot chili paste or to taste

1 T. Braggs or organic soy sauce

3 T. EVOO (extra virgin olive oil)

- Cut the chicken into bite-size pieces.  Sprinkle with salt and black pepper.

- Cut the spring garlic bulbs into quarters and leaves into 2" lengths.  

- Heat the EVOO, add the chicken, stir fry until the edges are lightly browned.  

- Add the spring garlic and onion.

- Add the soy sauce and chili paste.  Stir fry for a minute or two. 

Serve with rice and salad.  Wine too!!!

Serves 4 

Happy cooking and eating,

Elizabeth

Shopping list for Spring Garlic Chicken

National Orange Blossom Day

Last week, I along with my husband and dear friend and her husband, joined a CSA program.  Each week until October we will get fresh vegetables harvested from Tiny's Organic at their farm in the Wenatchee Valley.  One of the things I love about this program is we don't have to go out to the Valley as delivery is right to us! How sweet is that?

The basket contained:  spring onions, spring garlic bulbs, a braising mix of kale, spinach, tat soi, mizuna & mustard greens and freckles lettuce.  

This summer is going to be a very adventurous one of cooking as there are a few of these vegetables that I've never heard of!!!

Today's recipe is what I fixed last week Wednesday evening based on the spring onions and spring garlic bulbs that was in our basket.   

From the Farmers' Market or the Grocer:

4 boneless/skinless chicken breast or thighs

2-4 spring onions, finely diced

4 spring garlic bulbs

From your fully stocked pantry:

Salt

Freshly ground black pepper

Hot chili paste 

Braggs liquid amino acids or organic soy sauce

EVOO

Happy shopping,

Elizabeth

Stuffed Flounder Rolls

~ I don't believe in low-fat cooking~  Nigella Lawson

1 lb. button mushrooms, quartered

1 medium onion, coarsely chopped

1 t. fresh lemon juice

1/4 c. EVOO 

1/4 c. breadcrumbs

Sea salt

Freshly ground black pepper

8 small flounder or sole fillets (1 lb.)

2/3 c. flour

1 garlic clove, peeled and crushed

2 medium tomatoes, peeled, seeded and cut into 1/4" dice

1/4 c. dry white wine

1 1/2 t. coarsely chopped fresh thyme leaves

In a food processor, pulse the mushrooms and onion with the lemon juice until finely chopped.

In a medium skillet, heat 2 T. of the EVOO over medium heat.  Add the mushroom mixture and cook until most of the liquid evaporates, about 8 minutes.  Stir in the breadcrumbs and salt/pepper to taste.  Remove from the heat and set aside.

Lay the fillets out on a work surface and spread a heaping tablespoon of stuffing over each one.  Roll each fillet into a loose cylinder and secure with a toothpick.  Coat each roll with flour.

Heat the remaining 2 T. of EVOO in a large nonstick skillet over medium-high heat.  Add the fish rolls and reduce the heat to medium.  Cook, turning occasionally, until browned on each side, about 5 minutes. Remove to a serving plate and cover to keep warm.

Add the garlic to the skillet and cook, stirring, until golden, about 2 minutes.  Add the tomatoes, wine and thyme.  Bring to a boil over high heat, stirring continuously until the liquid is reduced by half and the tomatoes are soft, about 4 minutes.  Season with salt and pepper to taste.

Spoon the sauce over the fish rolls and serve immediately with a salad and fresh bread.

Serves 4

Happy eating,

Elizabeth

Shopping list for Stuffed Flounder Rolls

Wednesday 20 June...Ice Cream Soda Day

From the Farmers' Market or Grocer:

1 lb. button mushrooms

8 small flounder or sole fillets (1 lb.)

2 medium tomatoes

Fresh thyme leaves

From your well-stocked pantry:

1 medium onion

1 lemon juice

EVOO (extra virgin olive oil)

Breadcrumbs

Sea salt

Freshly ground black pepper

Flour

1 garlic clove

Dry white wine

This recipe will serve 4 and cooks in less than 30 minutes.  Add your favorite salad and a loaf of fresh bread.

Happy shopping,

Elizabeth