Tag Archives: pasta sauce

Easy Spinach & Mushroom Pasta Sauce

Sometimes, when you just need a quick dinner and don’t feel adventurous, it is easy to discount pasta as “too easy”, or feel guilty about all those carbs. But the good news is, pasta is a great blank canvas on which you can paint all sorts of tasty, healthy flavors.

You can use generous amounts of pesto, which can be made in a blender and contains easily 2 servings of vegetables per plate. You could also whip up a white bean alfredo sauce, which is essentially watered down hummus, and is super healthy and filling.

Or you could make my favorite veggie-packed sneaky healthy red sauce of all time: spinach and mushroom sauce.

mushrooms and spinach

The beauty of this is its simplicity. You only need spinach, mushrooms, some spices, and a giant can of crushed tomatoes.

You can easily substitute in a jar of pre-made sauce, and add the veggies; or use diced or even whole tomatoes, just whir them in a blender before simmering. Canned or dried mushrooms would work just fine as well. You can also use frozen or canned spinach, but it will make the sauce much waterier and it would be best to simmer the sauce for an hour or more to thicken.

homemade pasta sauce ingredients

Ingredients:

  • 1 28 oz can of crushed tomatoes
  • 1 pint of any type of mushrooms
  • 2 heaping cups fresh spinach
  • 1 tbsp dried onion/onion powder
  • 2 tbsp Italian spice mix
  • Garlic salt, pepper, to taste

spinach and mushroom pasta sauce ingredients

Step 1: In a pan, add the mushrooms and a bit of water, wine, or stock. Cover with a lid and bring to a simmer. Cook 5-7 minutes, and then add the spinach. Cook another 3-5 minutes until wilted.

simmer tomato sauce for pasta

Step 2: Add in all the spices, and the tomato. Bring to a gentle simmer, and place the lid on, slightly askew so that the steam can escape and your stovetop isn’t covered in sauce bubbles. Simmer until thickened to your liking, usually about 15 minutes for me.

spinach mushroom pasta sauce

Serve with or without meatballs, sausage, or any other sauce additions you like. The flavors all work together beautifully, and most people won’t even notice there are extra veggies! If you want to really fool them, you can puree the sauce with a blender or immersion blender before serving.

 

What’s your favorite way(s) to sneak more vegetables into your diet?

Weekly Eating – 1/15/18

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Well, turns out we got iced in on our trip to Texas! With freezing rain that turned into snow, followed by days of below-freezing temps, flights were grounded and hills were un-navigable. Just walking out onto the porch was a bit of an ice skating adventure. The dogs did not want to leave the house. We saw several cars in ditches in the following days because they didn’t think it was “that bad”.

And then the following day, our destination city gets hit with a foot of snow! I thought we moved south to get away from this winter crap? Several people who have lived in NC a long time say it’s been the coldest winter in memory. And we usually get a few snow days, but a foot in one day is kind of ridiculous. It meant extra time with family though, so overall it was kind of nice. 🙂

Monday:

Breakfast – I had the honor of hanging out with Kara from BravelyGo this morning at Summer Moon! I happened to be in town and she agreed to stop by and chat about all things Austin, business, and food with me. I really enjoyed getting to know this spunky, driven woman, and hope we stay in touch in the future.

Also, Summer Moon moon milk is magical, and their breakfast tacos are really dang tasty.

Lunch – Leftover chicken and dumplings soup from the weekend

Dinner – Chicken tortilla soup – it was served with crushed up tortilla chips, and it was like a piece of the puzzle of the universe aligned inside my head. Ahhhh, that’s why it’s called tortilla soup!

Snack – I had brought along some Miracle berries, so we had a fun experiment night! Miracle berries come from West Africa, and they have a compound in them that binds to your taste receptors.

Anything bitter, and especially sour, starts to taste sweet. Limes and grapefruits become absolute candy. The effect takes a few minutes to kick in, and lasts about 30 minutes to an hour. It’s very fun to watch people’s reactions to drinking pure vinegar!

Tuesday:

Breakfast – I was inspired by yesterday to make breakfast tacos

Lunch – turkey sandwich, just because there was lunchmeat in the fridge and we had eaten all leftovers already

Snack – Pecan pie! We were snowed in today, with just about everything in the state cancelled. So we took stock of the pantry, to make sure we could survive. Mom in law found all the makings of pecan pie, so how could we not?

And if you’ve never had warm pecan pie just out of the oven and covered in caramel ice cream, don’t wait for the next blizzard, go make that happen!

Dinner – Pasta with meat sauce. Because no matter the weather or what else is happening, a big plate of carbs covered in sauce always sounds good. We did sneak quite a bit of veggies in though, there is bell pepper, onion, jalapeno, and tons of spinach in there!

Wednesday:

Breakfast – Greek yogurt with granola and blueberries

Lunch – BBQ brisket sandwich and mac-n-cheese. We took a friend out for an early birthday lunch at a local BBQ place. The brisket was fatty, but I know what I’m getting into when I order brisket. The mac n cheese was phenomenal though, so creamy.

Dinner – Tex Mex. We were in Texas, after all, how could we leave without some enchiladas?

Thursday:

Breakfast – blueberry smoothie

Lunch – Our flight was delayed an hour, which was fine because I was starving. So I got a (way overpriced) beer, burger & fries.

And then, just as I’d paid the bill, some guy runs in and yells “if you’re on the flight to Raleigh Durham, chug your beers and pay your bills, the flight is back on time!” And so we ran…

Dinner – We finally made it home, and basically collapsed into bed. Oh, and this is what we came home to…

car covered in snow

Friday:

Breakfast – I made toast with peanut butter on one piece and jelly on the other. So naturally I was like…now it’s a sandwich. Not a song.

Lunch –I was not feeling great, apparently traveling just inevitably makes me sick for a few days. I heated some minestrone soup from the freezer.

Then I passed out for a 2 1/2 hour nap. The good news is, I felt so much better afterwards.

Dinner –Ribs (also from the freezer), potato wedges and edamame. Again, a very nice one-pan dinner.

The Weekend

This weekend is for resting and recovering, I’m feeling better but now it’s hubs’ turn. No more travel for a while, which is good. We have to unpack, do laundry, and restock the refrigerator eventually. Someone needs to remove the foot of snow in the driveway, and if we feel up to it there’s a post-holiday party at a friends’ house. I also got the “How Not To Die Cookbook” from the library, so I plan to spend some quality time with it and get some new ideas!

how not to die book and cookbook

Food Total: $72.43

I did a grocery run one day while in Texas to help re-stock. They were very generous with buying all the food, but I felt bad about drinking all the green tea and eating all the flip yogurts. (Y’all know that choco coco loco is my weakness.) This also includes the Summer Moon run, and the lunch we bought for our friend. And the silly expensive airport lunch. (Seriously, $7.50 for 10 oz of Bud Light?)

Lessons Learned

You just gotta roll with it, because life will throw you all kinds of crazy curves. From sickness to weddings, traveling is bound to happen. And you can pack all the granola bars and trail mix you want, but you will probably want real food and have to pay for it at some point. Just accept that. And having meals in the freezer is such a life saver. You can get home, just pull out a few bags or jars, put it in the fridge, and know that tomorrow you can eat real food.

And you never know what mother nature has in store. It is far better to be safe, than sorry and in a ditch. Always pack layers, lots of layers, no matter how warm you think the place you’re going will be. And take the dang vitamin C like your mom said. Who cares if it’s real or placebo effect, if you think you’re gonna get sick it’s better to be over-ready. On the same note, bring Claritin! Because cedars, yo.

 

How about you guys, did you have a great week or a learning week?

Balsamic Brown Butter and Collard Greens Sauce

 

This particular sauce is what I made to go along with my mouth-watering Butternut Squash Gnocchi.  Something about the combination of the autumn/wintry flavors and chewy texture of the gnocchi with the buttery but tangy sauce just makes fireworks happen.

And the gnocchi have hidden vegetables in it, plus this sauce packs in a serving of your daily greens!  So much health, in one deliciously sneaky meal!  No one will ever guess.  But they will ask for seconds.  Maybe thirds.

Ingredients:

  • 4-5 good-sized collard green leaves, torn
  • 2 cloves of garlic
  • 1/2 white onion
  • 1/2 stick of butter
  • 1/2 cup balsamic vinegar and/or lemon juice

Collard Greens Pasta Sauce Ingredients

Step 1: Place all ingredients but the butter & vinegar in a blender and pulse until chopped into small pieces.  Alternatively you can use a knife and chop them up yourself.  (But Ninja blender. So good.)

Balsamic Brown Butter and Collard Greens

Step 2: Melt the butter in a pan, and bring to just a simmer.  Once it starts to turn brown, add all the chopped vegetables, and add in the balsamic vinegar.  Bring back to a simmer, and cook for 10-15 minutes, serve hot over fresh pasta.  Maybe a little fresh shaved Parmesan on top, if you’re feeling festive.

 

PS: You can substitute other greens in here if you don’t have or like or feel brave enough yet to try collards.  Try a nice safe spinach, or something crazy like mustard greens or beet tops.  Let me know how it tastes too!

Veggie Packed Pasta Sauce

 

Pasta sauce is one of my absolute favorite things to pack extra veggies into!  Any time you have a sauce, chili, soup, or stew, is an excellent opportunity to be sneaky healthy.  By blending things in, no one knows they are there, yet you are giving the people eating the meal extra doses of fiber and vitamins.  There’s no reason not to!

The best things for blending in include beans, greens, and carrots.  Beans thicken the sauce because of their natural fiber content.  Greens may change the color a bit, so keep that in mind.  And carrots provide a slight sweetness while not affecting the overall color very much.  Keep in mind with carrots, you must cook them first so they soften before trying to blend them in, or juice them.

In this sauce, I went really bold and added some spinach as well as a half bag of frozen carrots and peas I had left from a previous meal.  To this I added a full can of stewed tomatoes, and 1/2 cup milk.  Simmering everything together makes it soften, and then if you have eaters that won’t tolerate chunks, pop half or all of it into a blender before serving.

Ingredients:

  • 1 package frozen spinach, thawed
  • 1 can stewed diced tomatoes
  • 1/2 bag frozen carrots & peas
  • 1/2 cup milk

Sneaky healthy pasta sauce

Step 1: Thaw the spinach, and squeeze out extra water.  Put in a pan with the peas and carrots, and cook, stirring often, for about 15 minutes or until carrots have softened.

Rigatoni with spinach pasta sauce

Step 2: Add the tomatoes and milk, and cook another few minutes.  Puree in a blender.  You can further cook it down to thicken the sauce, or serve as is.

I added some crumbled cooked bacon and sprinkled on Parmesan cheese, but if you serve as is this is a perfect vegetarian meal.  You can see what I mean about the greens changing the color of the sauce.  If that is a problem, just start with very small amounts of greens, maybe just a handful of spinach rather than the whole package.

 

Inside-out stuffed peppers

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I have to credit this post to my friend Maribeth. She is also an excellent cook, and is allowing me to post this recipe here. We both needed some serious girl-talk time, so cooking dinner together and enjoying some wine was of course the natural choice. This is her recipe.
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Ingredients:
  • 1 green bell pepper
  • 1 box rice pilaf
  • 1 lb ground beef
  • 1 onion
  • 2 tbsp pesto
  • 1 tbsp diced garlic
  • 1 cup Spaghetti sauce
  • black pepper
Step 1: Dice the onion into small pieces and the bell pepper into strips.
Step 2: Cook the ground beef fully, then add the onion, pepper and garlic. Cover tightly and steam for about 10 minutes, until pepper is fully cooked. (You can of course omit the ground beef or use tofu instead for vegetarians.)
Step 3: Meanwhile, cook the rice pilaf according to instructions. Once peppers are soft, add the rice and pesto and mix well.
Step 4: Season to taste with black pepper and any other seasonings you like.

Step 5: Scoop a big pile onto a plate, and cover with the sauce.
Step 6: Try to stop yourself from having seconds!

Inside out stuffed peppers. Delicious!

 

Goat cheese lasagna

 

Well, as December is chock-full of holidays and I spend half of it at home, I did not do much cooking past the 20th. It’s nice to be at home where someone else cooks for me and does the dishes. Like a restaurant, but with more love and fighting.

Anyhow, it’s 2012 now, time for some more creative kitchen adventures. I’m sure I will have plenty of old standbys like tacos and ramen noodles, but there are also some recipes on my mind I’d like to try soon. Plus, I’ve resolved to eat healthier and exercise more because the holiday weight gain really snuck up on me this year. So hopefully you will see lots of salads, soups and veggies.

Since I have not yet made anything spectacular, today I will post the last meal of 2011 that I made, goat cheese lasagna! This stuff is amazingly delicious, and terribly detrimental to the health of anyone kidney-stone-prone. But I had goat cheese and I love the stuff, so I went ahead and made it anyways as an end-of-the-year treat.

Ingredients:
Lasagna noodles
Pasta sauce
Ground beef
Goat cheese
Ricotta or cottage cheese

Step 1: Boil a large pot of water. Add the noodles once fully boiling and boil for 7-9 minutes. Once al dente, drain.

Step 2: While water is boiling, brown about 1 pound ground beef and drain excess grease. If you want, you can combine the meat and sauce in a bowl.

Step 3: Mix the cheeses together well in a separate bowl.

Step 4: In a baking pan or crock pot, layer the noodles, cheese, sauce and meat. Bake at 375 for 1 hour, or on high for 4-5 hours. You can also sprinkle some mozarella on top.

Then just sit back and enjoy! The salty tang of the goat cheese is phenomenal. I’d recommend adding a layer of spinach in there to healthify it and add extra nutrients.