Spinach and Goat Cheese Penne

It's official, 2 days until "Fat Tuesday" so I'm going to try and squeeze out as many great recipes as I can to prepare for the Feast of the year!

I love this pasta, it is simple and satisfying and perfect to pair with fish (for Fridays) or chicken or by itself. 

A few of my friends ask me how to easily get vegetables in without eating salads or those freezer bagged veggies that taste like plastic.

This recipe is perfect as you get A TON of spinach in it (full of vitamins A and C) plus it tastes great!  I was inspired from Giada, but I made some changes by adding fresh basil leaves, more garlic and some pasta water to make it creamy with a nice consistency throughout.

Enjoy this Just Good Food, and watch out the garlic might get to you here!

Recipe:

6 ounces fresh organic spinach leaves

2 ounces goat cheese 

1 ounce cream cheese

3-4 cloves of garlic
1/4 cup chopped fresh basil leaves (don't use unless fresh)

1/2 tsp salt

16 ounces whole grain penne

fresh pepper

parmesan
pepper

Directions:

Boil a large pot of salted water and cook the penne (about 12 minutes), stirring occasionally (I learned that Italians DO NOT put oil in the water to keep the noodles from sticking they just continually stir the pasta).

In a food processor (if you don't have one get one because they are the best kitchen tool you can have), mince the garlic, goat cheese, cream cheese, 3/4 of the spinach, fresh basil, and salt/pepper.  Blend until smooth and creamy.

Place the remaining spinach leaves in a bowl, drain the pasta and place on top of the spinach.  

Pour the cheese mixture over the pasta and lather liberally.  Add a few spoonfuls of water to moisten the mixture and add parmesan and serve!  

This meal will take you about 20 minutes and can be served alongside many things.  Try it and you'll be hooked.  A fair warning is the garlic will get you smelling like a clove but it's worth it.  Enjoy!

Butternut Squash Soup with Fried Shallots

Here is the Final entry for the month of homemade soups.  I love butternut squash, and many people don't know how to use it or don't realize its value; but it's inexpensive and great tasting, the only downside being it's kind of difficult to chop.

I was inspired from the tomato soup and a few other recipes (including my new favorite chef Anne Burrell)  plus combining a few of my favorite flavors.  This soup is filling, healthy and different.  So if you want to change things up, surprise your roommates then give it a shot.  Only takes about an hour (mostly simmering time) and is easier than the tomato comfort soup recipe.  Enjoy this Just Good Food!

Recipe:  Serves 4-6

3 tbsp Olive Oil

1 medium onion chopped 

1 medium carrot peeled and chopped 

4 cups veggie stock

1 (2.5lb) butternut squash

4 cloves of garlic minced

2 bay leaves

1/4 cup fresh chopped sage

1/2 tsp red pepper flakes

1/4 tsp cayenne pepper

1/4 tsp thyme (or fresh thyme)

1/4 tsp cumin

salt and pepper

olive oil (neutral oil for frying)

1-2 shallots

2 tbsp flour

Directions:

First, place the olive oil in a large saucepan and chop the onion and let it "sweat" (meaning cook down for a while) about 5 minutes along with the garlic.  

Meanwhile, peel and chop the squash into small pieces (1/4 inch) the smaller the quicker it will cook.  Since they are difficult to work with, I cut the squash down in sections to make it easier to work with.  Once you have the squash cut, place with the onions and garlic in the pot along with the stock and all the seasonings.  

Let simmer for about 20-30 minutes, uncovered or covered doesn't matter, to test if it's finished eat a piece of squash and if it's mushy you're good to go.  If the liquid is evaporating too quickly, add some more stock/water and turn down the heat slightly.   

When the soup is done, prepare your food processor and blend the soup in groups to insure a smooth consistency throughout.  Blend the soup for about 20 seconds (until everything is thoroughly incorporated). 

Before serving fry the shallots (Anne Burrell is a genius this gives it an incredible crunch and extra flavor that sparks the taste buds).

Simply slice the shallots into little rings, place them in flour, coating evenly, and then fry for a few minutes until nice and golden.

Serve garnished with the shallots, and a little fresh thyme on top!