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.

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 😊

Oh! It’s Polenta….my Darling!

Polenta is a dish of boiled cornmeal. It may be consumed hot as a porridge or allowed to cool and solidify into a loaf, which is then baked, fried, or grilled.

After making the polenta, yesterday I chose to cool the mixture on a cookie sheet for 30 -45 minutes in the fridge! After cooling, today using a turned over glass I’d made circles to fry in a sauté pan with a little extra virgin olive oil under medium heat (4-5 minutes)

I then I took a mason jar lid to make a quick guide to house my fresh egg in the same pan. Sea salt and coarse pepper added.  Once browned to my liking, I then took fresh arugula and chopped red pepper sautéed very lightly (less than 1/2 a minute).

To assemble place one polenta cake on a plate, then your egg, following are arugula and red peppers and topped with another polenta cake! A pinch of  freshly shaved Parmesan cheese and coarse pepper….and that’s a great Sunday breakfast; a hit this morning with a spot of Earl Grey tea!

Perfectly cooked egg, arugula, red peppers placed in between two  beautiful polenta cakes

I love the peppery taste of arugula, but any leafy green can be substituted…spinach, kale or even leeks!!  If not for breakfast, then as an appetizer with a seared scallop!  What you can do is endless!  If you have any polenta recipes, please  do share!

Here’s the recipe to make the cornmeal mixture; I created about 8 (4 servings).  Oh! You can keep the extra polenta in the fridge.

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Ingredients

5 cups Water

1 cup Fine Corn Meal (polenta)

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Parmigiano Reggiano Cheese, Grated, More If Necessary (I didn’t add, opted to top …minding for those who didn’t want cheese)

Prep

In a large sauce pan, bring water to a rolling boil. Season heavily with salt.  Gradually, slowly add in the cornmeal and stir with a wooden spoon until well combined. Reduce heat to low and continue to cook until mixture thickens, stirring often. While polenta is cooking, spray a casserole dish or cookie sheet with a small amount of cooking spray. Line the dish with Saran wrap and set aside.

Once the polenta has thickened (approximately 30 minutes), check for seasoning and add salt if necessary. Then pour the mixture into a Saran type wrap lined dish or cookie sheet (I wanted them thin).  Add another layer of Saran wrap on top and smooth it down directly on top of the polenta. Place into the refrigerator to set up.

When you are ready to make the polenta cakes, lift the polenta out. Remove the Saran wrap and place onto a cutting board. Using a round cookie cutter or glass, make 6 polenta circles.

 Letia 😊

Photo by Letia Mitchell LifeStyle & Design®