In Minnesota, where we used to live, we used to have a weekly BBQ at our house on Wednesday’s called “Why Wait for the Weekend Wednesdays”. At such there were several givens:
1) The kids would have WAY too much fun under WAY to little supervision
2) Grace would arrive first
3) Dan would bring something from Walmart and claim it “homemade”. I miss the bean dip and can’t believe you are settling down
4) Angela would bring the newest pasta salad and it would of course have sun dried tomatoes and be AMAZING
5) Tina would hopefully bring the best banana bread I have ever had
So it is with points 4 and 5 that I wistfully write this post.
Last week when we were going through the “you will eat this or be hungry” portion of our dinners, Angela replied to me on Facebook with a recipe she had tried for a goat cheese pasta. It has been on my list of things to make for a week. Literally. I was going to make it Saturday but forgot we had BINGO at the clubhouse (for those of you with Tom’s sense of humor, no we are not 80, and there were a lot of young families there). Sunday, Tom was writing and we had leftovers, Monday, migraine, ordered Pizza, Tuesday, I had an appointment and Tom was on his own for dinner with the kids, Wednesday, Tom had journal club and I was on my own for dinner with the kids. So here we are, Thursday, and finally getting around to Goat Cheese and Spinach Pasta. You can check out the recipe but here is a step by step…sorry, no pics, but wicked easy, one pot, totally changeable to taste, and took about 25 minutes.
1) cook pasta. I used bow tie but you could use anything. I think the original recipe had shells, whatever.
2) reserve 2 cups pasta water and drain pasta.
3) in pot you cooked pasta cook down spinach with garlic. I added some leftover kielbasa that we had to the pot and cooked that with some garlic and a bag of spinach. Cook until the spinach is wilted. You could add mushrooms, peppers, onion, chicken, etc at this point.
4) add chopped sun dried tomatoes. I used half a jar, could have used more.
5) add 1 cups of reserved pasta water, 1/2 cup of sour cream or greek non fat yogurt and 4 oz of goat cheese. Stir until it becomes a nice melty cream sauce.
6) add pasta to pot and stir to coat.
7) garnish with shredded Parmesan and red pepper flakes, if desired.
I had one dirty pot, one dirty knife, one dirty cutting board, and one colander to wash at the end (and by this I mean, Tom cleaned up) Still it was super easy, really really good, and both kids ate it without complaining at all. Jackson even said he couldn’t tell the difference between the sun dried tomatoes and kielbasa it was so good.
Here are some photos of the finished product. I had a GREAT glass of zinfandel that went well with the goat cheese and smokiness of the kielbasa, but anything would have been good with it.
Likewise, with the banana bread, I don’t have any photos of my doing it. Now, if I were a less crazy mom at times, I would have hunkered down and called my good friend Tina to get her recipe when I got the craving for it. But, since I got the craving for it in the middle of the night and then didn’t think about it until nap time for her little one (never mess with a mom during naptime) I turned to Pinterest and looked long and hard for one that looked like her’s did and the recipe had ingredients that made me think of hers. Don’t believe there is that big a variance of recipes of banana bread, go to Pinterest and see for yourself. Anyway, you can find the recipe I used here. It is by a serious foodie, check out her blog, it looks super yummy and I am already compiling ideas.
NOTE: a double batch did not fit in my kitchen aid 11cup mixer, which I found out the hard way. I had to hand mix the rest in the largest bowl I had, which still wasn’t quite large enough. A double batch probably could have made five regular sized loaf pans, but I did it in four and had them overflow a smidgen.
Give both recipes a try and have a fabulous meal! And yes, Jenny, there is a loaf coming to work tomorrow. :)