Spinach and Ricotta Rotini

Posted by: Maggie

This is a pasta dish that I make fairly regularly, but finally got around to photographing and writing up last night.  It's a great weeknight dish since it takes about 30 minutes total from start to finish.

I adapted the recipe from a Weight Watchers cookbook I've had for years.  The recipe says it serves 4, but it really serves 2 if your appetite is more hearty than that of a goldfish.  Don't let the fact that it's a Weight Watchers recipe deter you from trying it - it's quite flavorful, not to mention filling thanks to the fiber packed spinach and whole wheat pasta.  (No they're not paying me to say this, I just really love this pasta!)

Lastly, give the raisins a chance.  I thought they were going to be weird the first time I made this too, but they're very tasty.  According to the cookbook, spinach, ricotta, and raisins are a classic combination in Sicily and southern Italy.  I don't know anything about that, I'm just repeating what the cookbook tells me!

P.S.  Happy birthday to my fabulous sister and co-blogger Annie!!! It's been a delightful 23 years and I'm so proud to call you my sister and friend!

Weren't we cute?!

Now, back to the pasta...here's what you'll need:

2 T golden raisins
2 cups whole wheat rotini
1 (10 oz) box frozen chopped spinach
4 t olive oil
1/2 medium yellow onion, finely chopped
1/4 t salt
1/4 c grated Parmesan cheese
1/4 c part-skim ricotta cheese
1/4 t pepper

In a small bowl, soak the raisins in hot water until soft and plumped, about 10 minutes.  Drain and discard water.

Cook the rotini according to package directions.  Drain and place in serving bowl.

Meanwhile, cook the spinach according to package directions (I did this in the microwave).  After it has completed cooking, drain and squeeze out the excess liquid.

In a medium nonstick skillet, heat the oil over medium heat.  Saute the onion until softened, about 2 minutes.  Reduce the heat and stir in the cooked spinach and salt.  Cook until wilted, about 3 minutes.  Add the spinach, raisins, Parmesan, and ricotta to the rotini.

Toss to combine, then sprinkle with the pepper.

Pumpkin Apple Bread

Posted by: Annie

Can you tell we love pumpkin on this blog? Here is another delicious fall recipe to add to our rapidly growing pumpkin recipe collection.  I split this recipe in half because we only have one bread pan at my house, and I did not feel like waiting in between loaves to clean up.  The recipe posted below is the original, and yields two loaves.

What you will need:

3 cups flour
2 t ground cinnamon (I doubled this)
2 t baking soda
1 1/2 t salt
3 cups granulated sugar
1 15 oz. can pumpkin puree
4 large eggs
1 cup vegetable oil
1/2 c apple juice or water (I used water and the apple flavor was still strong)
1 large baking apple, peeled, cored, and diced

Preheat oven to 350 degrees.  Grease and flour two 9x5 inch loaf pans (I used Pam cooking spray meant for baking and it worked out perfectly)

Mix flour, cinnamon, baking soda, and salt in a large bowl.  In a separate bowl, combine sugar, pumpkin, eggs, oil, and water/juice. Beat the ingredients until well blended. Mix the pumpkin mixture into the flour mixture until moistened.  Stir in the apples, and pour into prepared bread pans.

Bake for 65-70 minutes, or until a wooden pick inserted in center comes out clean.  Cool in pans for 10 minutes.  Remove bread from pans, and continue to cool on wire racks.

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Asian Chicken Noodle Soup

Posted by: Annie

Finally the temperatures have started to drop and I can annoy people around me by loving the cold. I can also make soup. This soup was a major hit in my house. We are notorious for never eating our leftovers, but every drop of this soup was finished. Also, besides being delicious this soup is healthy!

1 tablespoon vegetable oil

1 tablespoon bottled minced garlic

1 tablespoon bottled grated ginger (I could not find this in a bottle, so I finely grated a fresh piece of ginger)

2 stalks fresh lemongrass, peeled (I also could not find this ingredient. I was at the mercy of Fresh Grocer by my work so I omitted this ingredient)

2 cups water

2 (14 oz) cans fat-free, less sodium chicken broth

1 pound chicken breast tenders, cut into bite-sized pieces

4 ounces uncooked angel hair pasta (I probably added a little more than 4 oz, but just remember to add more broth if you want a nice broth to noodle ratio)

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt

2 green onions, thinly sliced

1 red chile pepper, finely chopped (I used half of a chile pepper)

Heat oil in a large skillet over medium heat.  Saute garlic, ginger, and lemongrass (or not, in my case) for three minutes.  Stir in water and broth, and bring to a boil.  Once the water/broth combination has reached a boil, add in chicken and pasta.  Cook for an additional five minutes until the chicken is thoroughly cooked.  Remove from heat (at this point I dumped the contents of my skillet into a big soup pot for easier stirring) and stir in the remaining ingredients.  Let stand 5 minutes and discard lemongrass (if used).

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