My Roots Are Showing

Italian and Norwegian comfort food:


Spinach-Ricotta Penne



Mushroom and Shallot Spaghetti



Norwegian Cinnamon Buns (Modified Nigella Lawson Recipe)



It has been freezing cold here in Eugene, Oregon for the last week or so.

Sunny and cold.

Warm, comforting, and homey food has been in order. The Italian food was a given, but I also have some strong Scandinavian ties too. So I tried Nigella's Norwegian Cinnamon Buns. Our tummies were very satisfied.

Walrus, J and I took advantage of all this sunshine we've been getting here in rain-central by getting out and soaking in the rays. There are quite a few nature trails up here in the hills and it fun to get all bundled up and head out for a hike. A trace of snow fell Thursday evening as we walked...now that's a perfect winter day!



Spinach-Ricotta Penne
serves 4-6

1 lb box of whole-wheat penne
1 large(12 oz or so) bag of fresh spinach
3 cloves of garlic - finely diced
1 tablespoon of Earth Balance Butter substitute (or reg. butter)
1 tablespoon olive oil
1 1/2 cups of whole milk Ricotta
1/4 cup chopped fresh Parsley
1/4 teas spoon fresh grated nutmeg
salt and pepper to taste

Melt butter in olive oil
Add garlic and saute for a minute to soften
Add spinach and saute( this is a lot of spinach so add a third at a time and saute with garlic to wilt spinach down)
Add salt and pepper to season ( I like about 1/4 teaspoon of pepper and 1/2 to 1 teaspoon of salt)
Cook pasta for 10 minutes or so(just a bit under required -you will continue to cook pasta with the spinach mixture)
Add pasta to cooked spinach to coat
Add ricotta and nutmeg - blend as it melts into the pasta
Sprinkle on chopped parsley

Taste and adjust seasoning as needed.

Enjoy!!

Triple A Pasta!

This is a recipe I put together last week and we loved it. It combines three Vitamin A (and C) packed veggies for a delicious light dinner, lunch or first course.

(Walrus waiting patiently at the top of the stairs for a sample!)

Serves 2

You'll need:

Fresh pack of Butternut Squash Ravioli (I LOVE Rising Moon Organics)
5-6 cups of baby spinach
1 bag of frozen chopped sweet potatoes (bite size)
1/2 cup of veggie or chicken stock
2 cloves of garlic - finely chopped
2 tablespoons of olive oil
pinch of salt
pepper
grated Parmesan cheese


1.Microwave the sweet potatoes according to instructions- but leave them just undercooked.
2. Saute the garlic in olive oil (med. heat) for about a minute.
3. Add the sweet potatoes to the garlic and saute for another minute or so.
4. Add spinach and saute for another minute to combine all flavors.
5. Add stock and season with salt and pepper - cook for another minute.
6. Serve over ravioli along with grated cheese.


Super easy and fast.

Great with a Pinot Gris or a nice local white wine.