Easy/Fast/Cheap Cooking

nutritionista:

Make It: Squash Angel Hair with Greens, Pine Nuts, and Golden Raisins

Have you guys heard? Spaghetti squash as a pasta replacement is all the rage. And for good reason! Spaghetti squash has about 40 calories per cup (compared to pasta’s 200ish), and also delivers some vital nutrients like fiber, calcium, and vitamins A, C, and E. It has a neutral taste and a slightly crunchy texture, so you can really do just about anything to it. Here’s one idea, but feel free to experiment! This recipe was inspired by reader Erika, who gave me some vegan recipes for Vegan Week.

You’ll need (for about six healthy servings):

• 2 medium spaghetti squashes
• 4-5 cups spinach or baby spinach
• 1 large onion, chopped
• 1/2 bunch kale
• 1/2 cup pine nuts
• 1/2 cup golden raisins (you could also use regular)
• 1/4 cup vegetable stock
• 1/2 t nutmeg
• 1 T olive oil
• salt & pepper to taste
• parmesan to taste (if desired. To make this dish vegan, just eliminate the parm!)

Preparation:

• Cut squashes in half and roast cut side-up for about 50-60 minutes at 375, or until the spaghetti strands can be loosened with a fork.
• When the squash has about 15 minutes left, saute the onion in olive oil for a few minutes with some salt and pepper until it starts to get translucent.
• Add vegetable stock, spinach, kale, and nutmeg. You can also add some more s&p.
• When the vegetables start to cook down, add pine nuts and raisins.
• Saute everything together for another 5-10 minutes.
• When the squash is done, scoop out the strands.
• Mix the veggies into the “spaghetti.”
• Top with parm (or don’t, if you’re vegan) and enjoy!

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delishyourdish:

“Veggie Pot Pie and I Don’t Care”- Mini Spinach and Mushroom Pot Pies

Last night in my kitchen, it looked like an episode of Iron Chef.  People were running around like crazy, hot pans in hand, pots boiling over.  It was utter chaos.  Why did it turn into kitchen stadium in my house?  Well, I attribute this chaos to the fact that our fridge broke.  In order to save some of the food we had, we went into Iron Chef mode.

Everyone in the kitchen had a job to create a dish out of whatever they could salvage from our fridge/freezer.  Let me tell you, it was quite an interesting array of food.  Fortunately, I found puff pastry and decided to run with an idea I saw on TV earlier in the day, mini pot pies.

What You Need (Feeds 4):

1/2 Pkg. Puff Pastry (thawed)

1 Pkg. Baby Bella Mushrooms (sliced)

1/2 Onion (diced)

10 oz Frozen Spinach (thawed)

Pinch of Herbs (to taste)

1 Tbsp. Mushroom Soup Mix (Osem brand)

Salt/Pepper

1/2 Cup Ricotta Cheese

1/4 Cup Pecarino Romano Cheese (grated)

1 Egg (for egg wash)

Heat oven to 400 degrees.

1. Roll out puff pastry dough just a bit so it is thinner.  Use a large round cookie cutter to cut 4 circles.  Then use a small/medium cutter to cut 4 smaller rounds.  Then, take the 4 large rounds and place each into a greased cupcake tin.  Set aside.

2. Pre-heat a large greased pan on medium heat.  Add the onions and cook until tender.  Then add in the mushrooms and soup mix.  Saute until tender then add the spinach, cheeses and seasonings.  Stir together until well mixed and turn off heat.

3. Spoon the spinach mixture into each of muffin tins.  Place the extra dough rounds on top and pinch the doughs together around the edge.  Cut a small slit on top.  Then, using a brush, lightly coat the tops with the egg wash.

4. Place in oven for about 20-25 minutes or until browned.

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