Spinach and Nut Pasta

This recipe is very similar to the Spinach Puffs that I made in my last blog..in fact it has most of the same ingredients minus the puff pastry.

Quick question: why are pine nuts so expensive?? Up until this point, I’ve refused to use recipes that include pine nuts because 1. I wasn’t sure where to find them and 2. I’ve only had them in salads. Now I have a third reason because when I finally found some at Whole Foods, I found out that a small package was $10! They come from pine cones right? I guess I should have known since anything sold at Whole Foods is already expensive (hence the nickname Whole Paycheck)…I have a love/hate relationship with Whole Foods..mostly complicated by how much I love their fruits..they are just so good…and there’s one not far from my house as opposed to Trader Joes which is so far I would have to make a special trip to get there..Ok I digress, back to the recipe.

Spinach and Nut pasta: pine nuts, 1 c. any kind of pasta, 2 handfulls of baby spinach, mushrooms, 1/3 of a red onion, 1 chopped garlic clove, 1/2 c. olive oil

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Saute onion, spinach, mushroom, and garlic in pan with olive oil until soft. Add salt, pepper, and pine nuts. Cook the pasta in a separate pot.

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After pasta is done cooking, drain and put in a separate bowl. Add the spinach mixture and mix it all together.

This pasta is super easy and quick to make, I even had¬†leftovers for lunch. Everything about this dish so good and I’m even happy about the pine nut addition!


Rosemary Focaccia

Baking isn’t my forte..Mostly because I don’t usually have time for what I call “extra curricular cooking” meaning I’ve only really been cooking dinner with no dessert or appetizers and nothing really made from scratch. Last weekend however, I decided to try baking bread and I found a few really easy recipes..so I started with this Rosemary Focaccia.

Ingredients: 3 c. flour, 1/3 c. olive oil, 1 1/2 c. water, dried rosemary, 1 packet active dry yeast, garlic powder, and salt. (note: I had to add water until the dough wasn’t sticky so I’m actually not sure how much water it was)

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Mixed everything together in a large bowl and kneaded it together. You’re supposed to cover and put it aside for an hour or 2 to let the yeast rise, but I was a little impatient and waited like 30 min.

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I tried to put a design on it but it didn’t really turn out. Put it in the oven on 375 for 30 min or until golden brown. I think I waited a little long because the crust was a little too hard.

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It still turned out really tasty though and I had it with almost every meal throughout the week…Basic bread and butter never fail.

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