More Vegetables…..

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What’s up with this heading?

January is almost at a close and like everyone; I’d set some goals for 2019. The goals which I feel can be achieved; without all the pressure and feel good about doing them.

One of them is incorporating quite a bit more vegetables in my meals – which can taste good! So; I wanted to share the dish the other night I made for myself that was so delicious – where the vegetable presence was the star!!! Now by all means; I am not a chef!

I have been enjoying cooking more and more at home. This is easy…20 minutes tops!!! 🙂

• 1 carrot
• 1 glove of garlic, chopped
• 2 tbsp. of extra virgin olive oil
• 2 cups of spinach leaves
• 3 nests of Delverde spinach Tagliatelle (my favorite)
• 3 to 4 basil leaves
• 2 to 3 generous tbsp. of Bertolli^® Creamy Basil Alfredo with Aged Parmesan Cheese Sauce (or your favorite sauce)
• pinch of kosher salt
• pinch of black pepper
• red pepper flakes (optional)

Simple ingredients!

Begin a pot with 2 -3 quarts of salted water to boil for your pasta. Take your carrot and with a peeler after the first two shaves discard, then save the additional shaves in a bowl.

Take a skillet and heat your olive oil on a very low flame. Once heated, add your garlic and sautee about a minute. Then add the basil and sautee for about 10 secs; followed by the carrot and spinach for additional 2 minutes. Remove from skillet and set aside.

Around this time, the water should have begun to boil and the pasta nests can be added. I prefer my pasta al dente, so I let it boil for about 5 minutes. When completed cooking, add a 1/4 cup of pasta water to the skillet and increase the flame.

Drain the pasta; then also add to the skillet. Taking the vegetables, begin to fold into the pasta. As the pasta water begins to almost have evaporated; but there is a enough to see; turn down the flame and fold in your sauce. Add the pinches of salt, black pepper and red pepper flakes. Heat for an additional 2 minutes and then plate. Then set your wine glass and fill with your favorite wine!

This recipe is for one person, so increase the pot size, water and ingredients for the additional person(s) (e.g. 6 nests of Delverde spinach tagliatelle, 2 carrots, 4 cups of spinach and definitely more sauce, etc. for two people).

If you are not a spinach person per se, there are different varities of pasta which are vegetable based available. Or if you can’t have the pasta, spiral some zucchini or spaghetti squash; there are many options out there to bump up your meal.

I’d just wanted to share, get you a little hungry and have you thinking about also adding some vegetable star power to your meals!

Ciao!

Letia 🙂

Delverde Spinach Tagliatelle spinach macaroni product is made in Fara, San Martino in Italy.

It’s Time to Return To What I Love to Do!

Umm..is that you?

Yes, I can’t explain it and I had for some reason had writer’s block, had a brain fog  – what ever you want to call it….I had it!   Did I lose interest?  Yes..  Did I state many times, you should post that?  Yes….  I believe it had gotten a bit overwhelming this social media craze.  Always on, always checking.

I’d made it a point – to really shut the phone off, engage at dinner, have a Facebook hiatus and only use Instagram to show my culinary skills.  🙂 And it has been wonderful!!

Looking at other blog sites of my dear friends and my interests.. I am not the only one that has taken a hiatus. 

No longer are we crazed about the number of Hits, the Tweets or the Likes.  It’s about getting back to the basic of writing – sharing and if the reader finds the information useful – then that’s great!

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So I’m wishing you a very Happy New Year and here’s to coming back to write; with a few good changes to make to my site!

Letia

Mushroom Risotto! Easy!

Home early and I had a craving all day!

This was a meal for me, but it’s usually a wonderful side dish…Risotto!

Some love it with a lot of cheese; I love it without. Want more of the mushroom flavor. Just a little patience and easy.

• Your favorite Mushrooms 🍄 1/2 cup diced
• I shallot , peeled and diced
• 1 cup of white wine 😊..also little more if you like!
• Chives, chopped
• 1 1/2 cups of arborio Italian rice
• 4 tablespoons of olive oil
• 5 cups of chicken broth
• 2 tablespoons of butter
• Romano cheese (optional)
• 1/2 teaspoon of sea salt
• 1/2 teaspoon of black pepper

Medium heat is the key and keep the stir going with love! Makes 5 servings ❤️ Calories….moving on! 😊

1. Warm chicken broth in a saucepan/pot.
2. In a heated skillet, add 2 tablespoons of olive oil, add mushrooms and sauté.. leave on the side.
3. Take another heated skillet, add 2 tablespoons of olive oil, add shallots and sauté.
4. Add arborio Italian rice and stir! Once evaporated, add white wine! Stir, stir, stir until evaporated … start taking a 1/2 cup of broth and add to skillet! Stir, Stir and stir until evaporated!
5. Repeat until all the chicken broth is finished. The rice should be al dente (however more broth can be used if required to be softer).
6. Now add mushrooms and the liquid from the previously set aside skillet. Fold. Add chopped chives , butter and fold.
7. Add Romano cheese (I didn’t use, but you can) pinch of salt and pepper and fold in.

You’re Finished! No more stirring! Plate and pot the remaining wine in a glass! Enjoy!

Stir! Stir!

Letia 😊