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Sauteed Spinach

9 Jan

Per Sarah’s request, here is a vegetable recipe that I just tried for the first time last week.  It’s REAL simple and delicious!  This one is from Giada’s Everyday Pasta cookbook (aka my new favorite thing in life).  Seriously, if you are looking for a great new cookbook filled with simple recipes you have to GOT to get this one.  (I’m pretty sure Mils would agree)  🙂  This spinach is great – the lemon zest and red pepper flakes give it a lot of flavor!

3 tbsp extra-virgin olive oil
1 large red onion, sliced
2 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (10-ounce) bags prewashed spinach
zest of 1 lemon

Heat the oil in a very large pot over medium heat.  Add the onion and garlic and cook until tender, about 8 minutes.  Add the broth, soy sauce, red pepper flakes, salt and pepper.  Add one third of the spinach and cook until it begins to wilt, about 2 minutes.  Continue adding the spinach one large handful at a time, sauteing just until it begins to wilt before adding more.  Transfer the mixture to a bowl, sprinkle with lemon zest and serve.  (I don’t have a picture of this one but it looks a lot like cooked spinach, just to give you a visual 😉


Butternut Squash and Vanilla Risotto

28 Dec

This is an awesome winter recipe!  As usual, this is from Giada De Laurentiis.  You can find this one and more at  Bon Appetit!


  • 4 cups vegetable broth
  • 1 large vanilla bean
  • 3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
  • 2 tablespoons butter, plus 1 tablespoon
  • 3/4 cups finely chopped onion (from 1 onion)
  • 1 1/2 cups Arborio rice or medium-grain white rice
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon salt
  • 2 tablespoons finely chopped fresh chives


In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to asimmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.


Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the brothto absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle withchives. Serve


Farfalle with Broccoli

11 Aug

Per Eepies request, here is one of my favorite pasta dishes!  The recipe is courtesy of Giada.  (I love her.)  It’s easy, quick, and I usually always have the ingredients on hand.  It’s also really easy to cut in half for 1 – 2 people and the leftovers taste great!  Now, it calls for anchovies.  Those kinda gross me out.  So instead I substitute 5 slices of bacon.  I realize that the size of an anchovy is not exactly proportional to a slice of bacon, but I like bacon.  Enough said.  🙂

1 pound farfalle pasta (bowties)
2 heads broccoli, trimmed to florets
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced (aka – bacon, cooked and chopped)
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook, stirring occasionally.  After 5 minutes, add the broccoli florets to the pasta and stir.  Cook for another 4 minutes.  Drain pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over medium heat.  Add the garlic, anchovies (bacon), and red pepper flakes and cook for 5 minutes.  Add the broccoli, pasta, salt and pepper and toss.  Add some of the reserved pasta water, if necessary, to make a light sauce.  ( I usually only add a little water, if any at all.)  Transfer to a serving platter and sprinkle with Parmesan.   Yield: 4-6 servings