It’s rainy and grey here–H suggested pasta. I’m going to make this pasta again.
3 Likes
Made this last night for meatless Monday. Quick and easy. Everyone really liked it.
4 Likes
That looks delicious @taverngirl. I’m going to try it soon.
1 Like
I made beef stroganoff Monday night over fresh egg noodles with fresh peas and it was a big hit.
6 Likes
Yummy!
Making it today on the rainy day with the wild dried mushrooms from Costco.
2 Likes
I made this tonight. I thought it was pretty good–H absolutely loved it and had, I think, four servings. (gift link).
4 Likes
I needed a recipe to use up some ground Italian sausage. This was easy and delicious!
I used spaghetti instead of penne, reduced the cream to your own liking, (or half and half) added mushrooms in the sauté.
1 Like
I make something similar, but add chopped peppers, parsley, and chop the spinach in my nutribullet. Very good pasta dish.
Yeah you really can sub out or in other ingredients- tonight I made a bunch of broccoli and had it with mine because H won’t eat broccoli!
1 Like
I had a salad at The Smith in New York, and I immediately tried to find a copycat recipe. It seems that it is popular as my internet search had lots of hits.
The original salad had dried cranberries, but I dislike those, so I substituted medjool dates. The dill with the kale is a surprising but needed combination, and making a dressing with plain old white vinegar seemed odd, but it works! This salad is in my rotation.
3 Likes
Sorry abasket. I didn’t mean to reply to you!!
Not sure if the last link worked.
2 Likes
We had this tonight–huge success! Thanks for the link.
3 Likes
My daughter fits into that statement. The other thing she has eaten every time I’ve cooked it is “green soup”. That is simply onions, garlic, vegetable broth, and any/all green veggies that we have or I pick up (leafy greens, broccoli, bok choi, etc.). Cook with cashews and blend it all in the end. I try to always include parsley for the taste.
4 Likes
Do you think that this could be frozen after Step #2 and then successfully thawed and finished?
I love kale salad, but my husband tried to avoid it.
I may have to try this and hope he will eat it.
How long will it actually keep in the fridge?
I think it will keep up to a couple days. I like the crunch of the slivered almonds, so maybe if you know you’re going to have leftovers, don’t put the almonds in the whole batch.
I also originally tried roasting my own blanched almonds, but I burned mine the first time and had to do another batch. I subsequently just opted to buy dry toasted slivered almonds from Trader Joe’s and that works just as well. I also have done Spanish marcona almonds from Whole Foods and chopped them up.
I don’t really measure when making salads, but I used a whole bag of chopped kale from Trader Joe’s and cut it up to smaller pieces (and I’ve been seeing all these videos to “massage” the kale and it does make it less coarse tasting). I also love dill so I used a 1 whole bunch and chopped it finely).
The bag of kale was 10 oz. I used the exact recipe for the dressing and it is mustardy on its own, but when poured on the salad, it’s perfect. Perhaps because I used more kale, I made 1.5 times the dressing recipe.
I live in Southern California, and surprisingly it’s hard to find ricotta salata. But, thankfully, they sell it at Whole Foods.
2 Likes
I just baked two quiches with crumbled sausage, onion, spinach and cheddar to get us through the coming week. My 15 yo son surprisingly likes quiche, and having them ready to go makes quick breakfast on school day easy.
8 Likes
Quiche is an amazing pitch hitter! For any meal!
4 Likes
Im going to try this tonight. I have leftover cauliflower tacos from last night and the soup should stretch things out enough for a full meal.
1 Like