Chicken Soup Minestra

minestra with lentils and spinich

This is a meal with a mix of a little of this and that!

I always have chicken soup in the freezer (broth, veggies and chicken). I wanted to spice it up:

I added one cup of dry lentils (simmer on medium for thirty minutes)

Then added a bag of fresh spinach (simmer for three minutes)

I added leftover smoked gouda and fresh mozzarella from a dinner party (I had cubed before packing in freezer).

salt, fresh ground pepper and red chili flakes to taste!

Today, it’s lunch with my interns! Serve with your favorite crusty bread!

a presto,

maria

Roasted Artichokes-Spinach Lasagne

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Here’s how a little of this and that works in action!

I was putting some chicken breasts in the freezer (they were on sale) but realized oops…..the freezer is loaded with a lot of other stuff (mainly biscotti for upcoming book signings).

Yesterday, I had roasted some artichokes (canned) and stuffed the hearts with fresh chopped garlic and basil, a drizzle of extra virgin olive oil and roasted for fifteen minutes. Perfect.

While I was trying to make space in the freezer, I noticed a one pound container of fresh lasagne noodles. I then looked in the refrigerator and had some fresh mozzarella. In the vegetable drawer, a bag of fresh spinich from last week (it was in the state of use it or lose it).

Now we have something: lasagne with roasted artichokes and spinach. Ok….sauce??

For sauce, I had two cups of tomoatoe sauce in the refrigerator and added a little cream and vodka = voila, vodka sauce for the lasagne.

Let’s begin:

Pre-heat over at 350 degrees.

Grease a 9-by-13 baking dish with a tsp. of butter. Spread the bottom of the pan with a little of vodka sauce and add one layer of lasagne noodles. Layer the roasted artichokes and fresh spinach. Add fresh mozzarella, vodka sauce and fresh parmigiano. Add another layer of noodles and add fresh parmigiano, fresh mozzarella. Place foil paper on top of the dish and place the dish in the over for 30 minutes.

Remove the foil and cook for additional five minutes. Remove the lasagne and let sit for fifteen minutes while it settles.

a new tasty dish!

maria !

Stuffed Rigatoni with Steamed Spinach and Sundried Tomatoes

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Here’s a creative way to serve Stuffed Rigatoni with ricotta and spinach. A little of this and that.

A simple way to prepare steamed vegetables instead of tomotoe sauce for tasty Stuffed Rigatoni with Ricotta and Spinach.

This took less than 15 minutes to prepare. How? When you are boiling the pasta water, I began to steam the baby spinach (takes minutes). I tossed 1 tbsp. pesto, 1/2 cup sun dried tomatoes and dash of heat – need a little heat with (red chil flakes).

Toss the stuffed rigatoni in the pan of flavored spinach. Add a drizzle of extra virgin olive oil and freshly grated parmigiano.

How’s that for easy!

maria!

The Miracles of Spinach!

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What is more delicious and nutritious having a nice dish of steam spinach sauteed with extra virgin olive oil, garlic and red chili flakes. It took five minutes to prepare!

Did you know that spinach is a very high nutritional value and rich in antioxidants and sources of vitamic C and the other alphabet of vitamins.

Any leftovers are great for a next day spinach omelette or with a little pasta!

Ingredients:
spinach, bag (washed)
1 tbsp. extra virgin olive oil
1 cloves garlic, sliced
dash of red chili flakes
salt, to taste

Directions:
Heat 1 tbsp. of the oil in a large frying pan over medium heat. Add the garlic, red chili flakes, a little salt and sautee the spinach for 2-3 minutes. I also add 2 tbsp. of water and then top the pan with a lid. It steams at the same time and cooks evenly.

enjoy!

maria