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!

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Mushroom and Spinach Puffs

Summer travels have kept me away from the blog but now I’m back and ready to do more experimenting. For those who don’t know, you can find books at Goodwill for $1! All of my summer reading has been from random novels I’ve found at Goodwill..so far my favorite has been “Dying in the Wool” by Frances Brody and apparently it’s a part of a series about detective Kate Shackleton. I’m hooked! I kinda want to go back to the same Goodwill to see if the old owner gave away the rest of the series lol.

Amongst my Goodwill treasures, I scored a great vegetarian cookbook called “Favorite Vegetarian Dishes” (see pdf attached). There isn’t one author, it seems to be a compilation by the publishing company but it has several Indian dishes that I plan on trying in the coming months.

Mushroom and Spinach Puffs <—Click this link for the scanned copy of the recipe

I made some substitutes..I didn’t have heavy cream so I whisked soy milk and melted butter together after some googling. I also didn’t use poppy seeds.

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Saute the spinach, onion, garlic, salt, pepper and then add the “heavy cream”. I think I put too much liquid.

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The puff pastry was defrosted so I rolled it out and put the mixture inside. As you can see, I’m not great at wrapping pastry lol. Then, brush with the beaten egg.

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It turned out pretty good and kind of reminded me of Spankopita that I used to get from the freezer section except minus the cheese. If these were smaller, they would make great appetizers or side dishes.

Side note: I went to the beach a week ago by myself with my book and a Chipotle burrito bowl. Listen..it was the most relaxed I had been in a long time. I was so content that I stayed out there in my little beach chair for almost 4 hours just enjoying my food and the perfect weather. I had to take a pic to capture this sweet moment. I hope that whoever is reading this gets a little me-time this summer!

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My Attempts at Eggrolls

I came across this website and was inspired to try eggrolls. It seemed simple enough and the ingredients didn’t seem to be too obscure..but it turned out to be a bust for several reasons. Here is the original recipe that inspired me: Buffalo Chicken Rolls

Here are the ingredients I used, basically the same:

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Quick story: so I go all the way to Trader Joes because I assume that’s where all the healthy food and do-it-yourself eggroll stuff would be. I was surprised to find that they didn’t have eggroll wraps! I ended up just getting the blue cheese, broccoli slaw and like two other items which came to a total of like $30..which shouldn’t surprise me but it did catch me a little off guard. Then, I go to Target because they are supposed to be this upscale version of Walmart that would have exotic foods like eggroll wraps right? Wrong! Next I go to ol’ faithful, Walmart, and lo and behold there were the eggroll wraps! In conclusion, the grass is not always greener..lesson learned. However, it turns out those wraps didn’t turn out so good so maybe the search is still on.
 
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I fried the chikn strips and then marinated them in hot sauce and teriyaki sauce. I also crumbled the blue cheese.
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I put the chikn, slaw, and cheese in the middle of each wrap and followed the instructions from the original recipe on how to wrap them.
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Put it in oven (400 degrees) for 12-15 min..I tried to eat it with sweet and sour sauce.
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It looks decent right? Well the taste wasn’t what I expected..I’ve never had blue cheese straight up like that before and I completely underestimated the strength of that cheese! I did not like it at all..The wrap was chewy in some parts and burnt in other parts..It was just all bad..But guess how many I ate? Almost half of them over the next 2 days..There’s something within me that refuses to waste food. I think it came from my parents always forcing me to clean my plate when I was a child.
 
My second attempt, I wanted to try more traditional Chinese-food type eggrolls.
Ingredients: broccoli slaw, eggs, teriyaki and soy sauce
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I put the eggs in the pan with the slaw and seasoned it a little bit.
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And I failed again..The more I think about it, I realize one of the things that make the fast food Chinese eggrolls better is the grease..and the crispy wrap. I had none of those things. Maybe I’ll try again someday.
I don’t want to leave this post on a fail so I also made some pasta from a recipe I got on another blog and it turned out great! Spinach Pasta Casserole << Thanks!
I scaled it down a bit but here are the ingredients I used:
frozen spinach, cheddar, onion, sour cream, mushrooms, mayo, spiral noodles, parmesan cheese
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Sautee frozen spinach, onion, and mushrooms. Boiled the spiral noodles, then drain and mix everything together. Add some seasonings.
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Put in oven (350 degrees) and bake for 30 min.
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Sorry for the bad lighting, but here is the final result with some Texas toast garlic bread and sprinkled with parmesan. It was really really good but I couldn’t have too much at one time. It is pretty rich and since I’m slightly lactose intolerant, I had to be careful not to over do it.
Welp, thats it for now. Let me know if any of yall have ever been successful in making eggrolls from scratch and please tell me your secrets!
 
 
**Update**–After posting this, a few of my friends enlightened me that the only way to make good eggrolls is the fry them..Thats what the Chinese restaurants do so I should’ve known that..No more trying to be healthy with the baking lol