Sweet Love and Ginger

Recipe

D4One: Sausage & Bean Stew

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This is my cleaned up take on a Spanish classic. Typically in Spain
chorizo would be used, but I chose to go with garlic and spinach chicken
sausage, you could also use Italian sausage if you wanted as well, giving you
lots of choices. It can also very easily be multiplied for a large family, and
because it is so easy my bet is that you will be making it a lot.  I even had it leftover cold and it was delicious, so this is a good one to have for the summer months as well. Please give it a shot.

Sausage & Bean Stew

1 tbs olive oil

½ lb turkey sausage links

1 small onion, sliced thin

2 cloves of garlic, minced

1 tsp thyme

1 can cannellini beans, rinsed

1 cup low sodium chicken broth

2 cups fresh baby spinach

Add half the oil to a large skillet over medium heat, and add sausage.
Cook sausage, turning occasionally until cooked through, roughly 10-15 minutes,
then set aside. Reduce heat to medium, and sauté onion, garlic and thyme until
softened, roughly 5 minutes. Add the beans and broth and cook for about 10
minutes. Add spinach and cook until it just begins to wilt. Slice sausage into
bite size pieces, and stir into stew. Remove stew from heat and serve in bowls,
warm.

Homemade Ravioli with Spinach & Tomato Cream Sauce

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The entre for our Valentine’s Day dinner this year was homemade 3 cheese ravioli with a spinach and tomato cream sauce. I was really excited to try this recipe mainly because it was my  our first foray into homemade ravioli (yes our, chuck helped!), but I didn’t want it to be just that simple, so I decided to whip up a “fancy” sauce to top it off. I wanted to incorporate some of the other flavors of the night’s dinner without them being overwhelming so I used a tomato based cream sauce to start off.

 

The result was shear perfection. I was so thrilled with how it all came out, and I couldn’t be more excited to share it with you.

 

Basic 3 Cheese Ravioli (serves 4)

2 cups flour (plus more for the work surface)
3 eggs
1-4 tbsp cold water
1 cup ricotta cheese
¼ cup mozzarella cheese
¼ cup Parmesan cheese
1 tsp salt

In a medium bowl add flour and eggs. Mix well using an electric mixer. The dough should begin to form a ball. If the dough is too dry it will remain crumbly, so add a few tablespoons of water until the ball forms. Use a pasta machine, roller, or rolling pin to roll out the dough into 3 inch wide, foot long sheets. In a bowl mix together the ricotta, mozzarella, parmesan cheese and salt. Place 4 dollops about the size of a half dollar in the middle of a pasta sheet evenly spaced.  Using your finger dip it into water and trace the outside of the dollop. Place another sheet on top and press it down around the dollop, using water to cement the dough together. Slice the dough to create separate ravioli.  Continue to do this for until the pasta is gone. Bring a large pot of water to a boil and drop in the ravioli, they should only take a few minutes to cook, rising to the top as they finish. Strain the ravioli and set aside.

Tomato, Spinach & Pancetta Cream Sauce

¼ lb pancetta, diced
2 tbs olive oil
1 can crushed tomatoes
1 tsp thyme
¼ cup heavy cream
½ cup chicken broth
2 cups spinach
Salt & Pepper to taste
Fresh grated parmesan cheese
Heat olive oil in a large skillet and sauté pancetta on medium high heat, until it begins to crisp. Stir in tomatoes with liquid, add thyme and cook for 2-3 minutes. Stir in cream, and chicken broth and allow the sauce to thicken, another 2-3 minutes. Add Spinach and lightly mix in, allowing it to wilt slightly. Adjust the seasonings to taste, and serve warm over ravioli, and garnished with fresh grated parmesan.

 

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D4One: Cream of Spinach and Asparagus Soup

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This is a recipe for a quick and easy Cream of Spinach and Asparagus Soup with crispy panchetta on top. It’s perfectly decadent and a great starter.
Cream of Spinach and Asparagus Soup

So this recipe is one that I actually used for Valentine’s Day dinner this year however I think it is the perfect recipe to add to my Dinner 4 One series. If you are looking for a recipe for two simply double the ingredients.

What I like the most about this dish is that it is so simple, even though it looks complicated. It is a perfect way to use up extra spring vegetables while still being hearty and delicious. I really think that the crispy pancetta on top adds so much more dimension to the dish, by adding not only crunch, but a hint of saltiness.
Cream of Spinach & Asparagus Soup
1 Shallot, Sliced
1 tbs butter
¼ lb Asparagus, Cut into 1 inch pieces
1 tbs flour
1 cup chicken stock
1 cup half & half
1 cup baby spinach
salt & pepper to taste
pancetta diced & cooked crispy
In a sauce pan, cook shallot in butter on medium for 2-3 minutes.  Add asparagus and cook for 4-5 minutes until it begins to soften.  Add flour and cook for an additional 1-2 minutes.  Add chicken stock and half-and-half, stirring until the mixture is well blended.  Bring to a simmer, and allow it to thicken, and then add spinach.  Add salt & Pepper and served topped with crispy pancetta. And a small drizzle of olive oil.
Cream of Spinach and Asparagus Soup

 

Spinach & Mozzarella Stuffed Chicken

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I think Valentine’s Day is making me nostalgic because I have been dying to make this recipe. It was part of the first real meal I ever made Chuck before we even started dating. I was still in my “Eat Clean” only phase of life so it’s also a completely clean recipe, even though you would never guess it once you taste it.
A couple things to take note of: I used broth in the baking dish helps to keep the chicken moist, while also adding just a touch more flavor. I have also used frozen spinach and skipped the sautéing step, I just think fresh spinach is so much better, that’s personal taste though. I have also added a little cracked red pepper to the spinach mix for something a little different, however again it’s up to your personal tastes.
Spinach & Mozzarella Stuffed Chicken
1/2 cup chicken broth
1 tsp basil
1 tsp oregano
1 tsp parsley
½ tsp thyme
2 cups fresh baby spinach
½ cup shredded mozzarella (fat free)
2 boneless skinless chicken breasts
Pre heat the oven to 350. In a small baking dish combine the first 5 ingredients, and set aside. In a small sauté pan sauté the spinach with oil just enough to get a good wilt on it (1-2 minutes). Then remove from heat and combine in a bowl with the mozzarella. Trim any gristle and fat from the chicken, and laying it flat cut a slit along the side of the chicken, deep enough to create a pocket. With your hands stuff the pocket with the spinach mixture. You may need to secure it in place with a tooth pick. Place the chicken in the baking dish and spoon the broth over the top. Place in the oven and cook for 30-40 minutes, occasionally spooning the broth over the top. Serve warm.
I love this dish because it goes with a lot and can also stand on its own. The juicy chicken is moist and flavorful, while the inside is all melty and comforting. This time I chose to serve it with rice and broccoli, but I have also served it with pasta and tomato sauce. It’s so good, and even makes great leftovers.

Crock Pot Pesto Chicken

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Crock Pot Pesto Chicken

This might be the easiest recipe ever. It has only a handful of ingredients, most of which I can pull out of my freezer and pantry at any time. It can be made on the stove top, oven or in the crock pot. I have been so busy lately and this is one of those last minute recipe wonders that helps me keep my life together.

You will notice there are a list of necessary ingredients as well as a list of optional ingredients. This is because I use what I have on hand at the time, and what is in season. I have also added some random vegetables such as carrot, and squash with varying results. I suggest you experiment and find out what works best for your particular tastes.
Crock Pot Pesto Chicken
Necessary Ingredients
1 lb boneless skinless chicken breasts
2 tbs prepared Pesto
1 can cream of chicken soup
Prepared starch of choice
Optional Ingredients
1 large onion, chopped
1-2 cups of baby spinach
2 large tomatoes, deseeded and chopped
1 red pepper, chopped
For the Crock Pot
Place all necessary ingredients in a large crock pot. At this time also add onion, and red pepper if desired. Cook on low for 8 hours or high for 4 hours. Once it is cooked use a fork to pull chicken apart, and stir in spinach. Turn the crock pot on high for an additional few minutes until the spinach wilts. Serve over prepared rice or pasta and top with tomato.
For the Oven
Preheat oven to 350 degrees. Place all necessary ingredients in a large baking pan. At this time also add onion, and red pepper if desired. Place in the oven for roughly 45 minutes, or until the chicken juices run clear.  Once it is cooked use a fork to pull chicken apart, and stir in spinach. Place back in the oven at 425 for about 10 minutes, or until the spinach wilts. Serve over prepared rice or pasta and top with tomato.
For the Stove Top
Cut the chicken into 1-2 inch pieces. Heat 1 tbsp of oil in a large skillet over medium heat and sauté onion and chicken until the onion has softened and the chicken has become opaque (10 minutes or so). Add in the red pepper, pesto, and condensed chicken soup, cook for 5 minutes or so, stirring continuously. Next add the spinach and allow it to wilt 1-2 minutes. Serve warm over starch of your choice and topped with tomato.
Crock Pot Pesto Chicken

 

See how versatile?