2017   4 svgs, 400° oven

  • 2 LBs butternut squash, peeled, seeded & cut into 3/4″ chunks ~ 3 Cups
  • 5 TB olive oil
  • 2 tsp fresh thyme leaves chopped
  • s & p
  • ¼ C pistachios (toast 5 min, 400°)
  • 1 ½ C quinoa
  • 4 C broth (vegetable or water for Quinoa)
  • ¼ C cranberries
  • 1 TB white wine vinegar
  • 3 oz baby spinach

A. Roast cubed squash tossed with 3 TB oil,  thyme, 2 tsp salt 1 tsp pepper. Baking sheet in oven 30 mins.

B. Cook quinoa in water/broth. simmer covered ~ 9 mins, drain. Add 2 Tb oil, pistachios, cranberries, vinegar.

C. In Large bowl: toss spinach with hot squash from oven. Add B. (quinoa).

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SARDINES with LINGUINE, FENNEL & TOMATO svgs 2-4

INGREDIENTS: 4 oz tin of sardines in olive oil, 3 cloves garlic, 1 small head fennel sliced thinly  with fronds, chili flakes – optional, 1 C canned peeled tomatoes – crush if whole, 2 oz dry white vermouth,  1 med lemon juice & zest, 1/3 C toasted Panko bread crumbs – add zest to bread crumbs., ¾ LB dry linguine.

DIRECTIONS:

  • Start to boil pot of water for pasta.
  • Skillet: add 1 TB sardine oil to pan, add fennel cook until fennel soft starting to caramelize, add garlic. Add tomatoes and juice. Cook until liquid reduced, add vermouth and reduce.
  • Add sardines to skillet, break up into chunks, add juice of lemon.
  • Cook pasta short of al dente, use tongs to transfer pasta to skillet, add a bit of starchy water & toss to combine.
  • Transfer pasta mixture to serving bowl or individual bowls, drizzle with olive oil,  sprinkle toasted bread crumb lemon zest on top. Garnish with some fennel fronds

SARDINE SPINACH SANDWICH

INGREDIENTS: 1 garlic clove, 2 oz ~ 2 C spinach, wilted in pan, 1 english muffin toasted , 2 sardines smokes in oil, 1 tomato sliced. lemon juice, mustard & mayo.

DIRECTIONS:

  • Heat 2 tsp oil in pan, sauce garlic, add spinach – wilt, remove from heat, drain.
  • Toast bread, add little mayo & mustard,add spinach, then sardine, drizzle lemon juice, top with slice of tomato.

Creamed Spinach

February 28, 2015

Z and Cam made this December 2014. Serves 4-6 (Peter Luger steakhouse NYC 1890s) Spinach wilts down to nothing – use all 20 oz.

  • 2 (10 oz) packages fresh spinach (remove tough stems)
  • 3 Tb butter
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 3TB + 1 tsp all purpose flour
  • 2 C milk
  • ½C grated Parmesan cheese
  • salt & pepper

1. Cook spinach:

  • Boil 1 inch water,add spinach, cover, steam until wilted 3-5 min.
  • Drain, rinse cold water, press out water (squeeze),
  • chop on cutting board.

2. Make cream:

  • melt butter on medium heat, sauté onion and garlic until softened about 4 min.
  • Stir in flour – cook 1 minute.
  • Whisk in milk and cook until hot and thickened.
  • Stir in cheese.

3. Add spinach and cook until hot about 2 minutes. season salt & pepper.

(Can make ahead – butter a casserole dish, add cooked spinach, sprinkle with bread crumbs, refrigerate until 40 min before serving. Bake at 350°F about 30 min until hot and bubbly.)

Walnut Pasta Salad

January 22, 2012

California Walnut Pasta Salad. Great as side dish with chicken or ham or as a vegetarian entree. Serves 6.

  • 3 C Rotelle uncooked (cook as per package directions)
  • 1/2 C Golden Raisins (soak in hot water 5 minutes, drain)
  • 3/4 C chopped walnuts (toast 350° for 8 mins)
  • 5 TBs olive oil
  • 2 garlic cloves crushed
  • 2 1/2 C chopped spinach

In large stainless pan, Heat olive oil & cook garlic 1 minute. Add spinach, cook 3 mins to wilt spinach.

  • 1/2 tsp each: salt, pepper
  • 1/2 C sun dried julienned tomatoes in oil (drained)

Mix, toss all ingredients together.