Friday January 16, 2009

I've been eating soup, spinach salad and cheddar/apple quesadillas. Not all at the same time.

Tonight I had shrimp with a dry rub, rice and mushroom and broccoli stir fry. I got the shrimp dry rub recipe from here http://dinnerwithjulie.com/2008/07/27/day-209-barbecue-shrimp-corn-tortillas-and-guacamole/ Instead of making the whole amount I tweaked it so it was just one servings worth. It worked pretty well except I think I put too much cayenne pepper and dry mustard in it but other than that it was pretty yummy.

Sunday January 10, 2009

Tonight for supper (and some lunches for Monday and Tuesday) I made Baked Penne with Sausage and Spinach. I got the recipe from here: http://dinnerwithjulie.com/2008/11/28/roasted-red-pepper-and-tomato-soup-baked-penne-with-sausage-and-spinach-and-chocolate-pecan-and-olive-oil-wafers/ ( I know that's a crazy long url)

Baked Penne with Sausage and Spinach

canola or olive oil, for cooking with
2 lean chicken and apple or Italian sausages, squeezed out of their casings
1 onion, chopped
3-5 cloves of garlic, crushed
1 28 oz. (540 mL) can diced tomatoes (undrained)
1 can tomato paste
1/4 cup pesto (out of a jar)

3 cups penne, rigatoni or rotini pasta (preferably a whole wheat or brown rice variety)
1 10 oz. bag baby spinach leaves
1 ½ cups grated part-skim mozzarella
1/2 - 1 cup grated Parmesan cheese

In a large saucepan, heat a drizzle of oil over medium-high heat and cook the sausage, onion and garlic, breaking up the meat until the sausage is cooked through. Add the tomatoes and tomato paste and simmer for 5-10 minutes, until the sauce thickens. Stir in the pesto and some salt and pepper.

Cook the pasta until al dente, drain it well and toss it with the spinach (coarsely tear the spinach up with your hands as you add it), mozzarella and about half the Parmesan cheese in a large bowl. Stir in the hot tomato sauce, which will slightly wilt the spinach. Divide among baking dishes or aluminum containers (it should be enough to fill one 9”x13” pan) and sprinkle with the remaining Parmesan. (At this point the dish can be cooled completely, covered and frozen for up to 4 months. Bake from frozen.)

Bake at 350°F for about 30 minutes (40 if frozen) until bubbly and golden. If you want to make it ahead, cool completely before covering and transferring to the freezer for up to 3 months, then bake it from frozen, adding about 15 extra minutes of baking time.

Serves 4-6.

Some notes: This is really good. I know it's kind of like a lasagna only not but it was really good and easy to make. Next time I think I would mix the pasta, sauce and spinach and then put it into the baking pan and then put the cheese on top instead of mixing the cheese in the bowl. It's fine the way the recipe describes but I just think I'd change it for next time. I think this recipe would be good also with ground chicken - you'd probably need to change the spices a bit maybe? I also added some oregano - probably 1 tbsp. And it makes a huge amount. It filled up my lasagna pan so I'll have to freeze a lot of it but it should freeze well.

Dinner on Friday was a spinach salad and Apple Cheddar Quesadillas which I got from my friend Andie http://offhercork.com/2008/09/apple-cheddar-quesadillas/ They are scrumptious. Yesterday I just had a spinach salad for supper again.

Chili rubbed salmon - Thursday Jan 8, 2009

Tonight's supper was Chili-rubbed Salmon with Rice and Peas. It was really good but the rub on the salmon was really spicy - next time I'll dial back the chipotle. I was hurting. But it was good. Definitely a keeper.

I got the recipe from here http://dinnerwithjulie.com/2008/07/22/day-204-chili-rubbed-salmon-with-fruit-salsa/

I didn't do the fruit salsa. LOL

Here's the basics:

Paste made with 1 teaspoon each:
canned chipotle chiles en adobo,
chili powder
dried oregano
sugar
lime juice
olive or canola oil
a sprinkle of coarse salt
a crushed clove of garlic.

The paste was smeared on a salmon filet and roasted at 400F for 10 minutes.

Cooking? What's that?

Yes because it's not enough to start one blog - I have to start two. Well for what's it worth at least this will serve as an archive of recipes for me. There won't be any food pictures tho.

Recipes and reviews of recipes to follow.