Sweet Love and Ginger

Dinner 4 1

Dinner 4One: Spinach Artichoke Pasta

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Spinach Artichoke Pasta

This whole week has been just little ol’ me and the Brody Monster haning out a la casa de Ginger. It’s been a while since Chuck has had to be gone for more than a night, and as much as I love having him around sometimes it’s just nice to be on my own.

I have finally gotten some much needed cleaning done, set up some new camera toys and practiced. I bought Tasty Food Photography way back in January and though I’ve read it through I haven’t had much the opportunity to practice what I have learned. Something about a big bearded man craning his neck over my shoulder, asking “when’s dinner” that really puts the ki-bosh on getting the AH-mazing photos I know I’m capable of. I keep telling both him and myself that patience is a virtue, but this week has helped me get my feet back on the ground with it all.
Spinach Artichoke Pasta
I mean look at these pictures!
Now let’s get back on track here and talk a little bit about the Spinach Artichoke Wonder-Pot. Call me crazy but I simply cannot understand these “wonder-pot” things that seem to be floating around the internet, I mean even Martha is on that band wagon. I just cannot get behind the idea of dumping everything into one pan, adding water and boiling the hell out of it. Why aren’t we sautéing the onion and garlic? Or getting some good carmelization on the mushrooms people? The point is to make a pasta dish, not coddle, or a pot roast or something.
I know we are all going for ease here, but that couple extra minutes to get some more flavor out the food we are cooking is so worth it. Don’t you think?
Spinach Artichoke Pasta
Dinner 4One: Spinach Artichoke Pasta
Prep time:
Cook time:
Total time:
Serves: Serves 1
Ingredients
  • 1 tbsp extra virgin olive oil
  • ½ cup chopped onion
  • 3 cloves of garlic, minced
  • ½ tsp red pepper flakes
  • 1 14 oz can of artichoke hearts, chopped
  • 1 cup of uncooked pasta
  • 2 cups of vegetable broth
  • 1 cup loosely packed baby spinach
  • 2 tbsp grated Parmesan cheese (plus more for garnish)
  • Salt & pepper to taste
Instructions
  1. Heat the oil in a thick bottomed sauce pan over medium high heat. Add the onion and sauté for 2-3 minutes or until the onion just begins to turn translucent then add the garlic and red pepper flakes.
  2. Cook for 1-2 additional minutes before adding the artichoke hearts, pasta, and broth, stirring well to combine.
  3. Continue to cook stirring regularly until the pasta is aldente. Fold in the spinach and cheese until the spinach has wilted.
  4. Taste and adjust seasonings as necessary. Serve warm with an extra sprinkle of parmesan cheese.
Spinach Artichoke Chicken Casserole

Spinach Artichoke Chicken Casserole

French Onion Gnocchi

French Onion Baked Gnocchi

Shrimp & Sun Dried Tomato Cream Sauce

Shrimp & Sun Dried Tomato Cream Sauce

D4One: South Western BLT Salad

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Where has this series gone
too?

Ramen noodles mostly. I
love that stuff.

This time of year I tend to
make big casseroles, or roasted dinners so we eat leftovers for days, which is
also a reason why I haven’t been cooking for my single self a lot, even though
this is the time of year Chuck is gone the most, why when I have an entire
fridge of food to eat and all I have to do is reheat?

Well I’m going to get back
on that horse and keep this series alive. It’s been around since the beginning,
and is one of my favorites, so it must be done.

For the first Dinner 4 One
of the New Year I thought I would start out with an old favorite. I’m finding
myself compelled to share a lot of the recipes that I had previously thought
were rather boring because I believe that you guys may not find them boring,
and they may open up new doors for you. This whole thing is about sharing after
all.

This trick is a fail proof
healthy and cheap method for making dinner or lunches for your single self. It’s also super easy. 

Black Bean & Corn Toss


1 can of black beans,
drained & rinsed

1 cup frozen corn

1 handful of cilantro
chopped

2tsp cumin

1 tsp paprika
1 tsp cayene

1/2 tsp garlic powder

1/4 tsp chili powder

Salt & pepper to taste

1 tsp extra virgin olive
oil


Combine all ingredients in
a large bowl and toss to combine. Serve as you please, warmed in the microwave,
stove or cold. Will keep in an air tight container for up to 1 week.

Once this concoction is
made it can be tossed around on a myriad of different things to extend, liven
or transcend the flavors. It is my favorite addition to plain ol’ boxed mac n
cheese (I will never give that stuff up). It’s great on its own or just plopped
over some rice or quinoa. I also like it tossed with salsa and eaten with
chips. Oh or tossed with salsa and scrambled eggs. Or just over salad.

Are you catching on here?
Spend some times on day 1 and make this thing, then for the next few days you
have a good clean source of protein to create an infinite number of meals. The
recipe here will last me alone, two or three days, but it’s easy enough to
double or triple or even make and freeze, so don’t be shy about it, especially
if you like that southwestern kind of flavor.

If you are looking for the
all-time best recipe to possibly make with this, well let me help you
out.

Southwestern BLT Salad


A big pile of mixed greens

1 tomato, chopped

½ an avocado sliced or
chopped

2 oz. goat cheese crumbled

3 strips of bacon, crumbled

½ cup of black bean &
corn toss

Salad dressing of choice (I
like catalina)

Layer the ingredients on a
large plate. Top with dressing and enjoy!

 

How do you like
to prepare food when your alone, fancy, or boxed mac?

D4One: Orecchetti with Bacon, Clams and Kale

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Dont mind my unedited pictures again… i’m working on it … Still.

Sometimes I get cravings for something, and my whole world
is not right until I get my hands on that food. Lately it’s been seafood. I
think I’m going through summer with drawl or something. I have been patiently
waiting for chuck to be out of town to indulge. He doesn’t share my love of the
stuff, so why spend the money on him?

He was finally gone the other night so I went searching
through the cabinets thinking there were some scallops in there for my awesome
Scallop Carbonarra, only to find that there wasn’t. So I improvised a little,
and it was fabulous if I do say so myself. Normally I wait until I have tested
a recipe a few times before I post it up here to work out all the kinks but in
this particular case I think you would rather just give it a try yourself. It is
so easy but feels, and tastes so complex.

Orecchietti with Bacon, Clams and Kale
2 cups oreccheitte pasta.
1 tbsp extra virgin olive oil
3 strips of cooked bacon, crumbled
1 shallot, chopped
1 can clams and juice
1 cup chopped kale
Salt and pepper to taste
Parmesan cheese for garnish
Cook pasta according to package instructions, reserving ½ a
cup of the cooking liquid. In a large skillet heat oil and sauté bacon, and
shallot until the shallot begins to soften, 2 minutes. Add clam, juice and
pasta liquid to pan and continue to cook for 2-3 minutes, allowing it to reduce
slightly. Toss kale into the pan and cook for an additional 1-2 minutes,
allowing the kale to become bright green and wilted. Add the pasta to the pan, salt
& pepper, toss to combine and remove from heat. Serve warm with a sprinkle
of Parmesan cheese. 

D4One: Some Days & Single Pan Pasta

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Some days I feel like I just need to cook.

It helps me distress, and let go for a few moments, where
the only thing that matters is throwing my heart into my cooking and putting it
on a plate.

I cook what feels good, what tastes delicious, and it all
comes from my very own finger tips.

Half the time I feel like the only place I know what in the
hell is going on in my life is when I ‘m in the kitchen, because well I know what
I have in my cupboards, and what I can make with them, outside of the kitchen I
have no idea what exactly I have to offer, or what to do with it, or what I want
for that matter.

I always had a plan, I knew where I wanted to be, and I thought
it was all doable, and of course things don’t always turn out the way you plan,
unless of course you are one of THOSE
people. Instead I am in a totally different place, and my goals, well I don’t
know if I have any because I can’t make up my mind, and a solid half of the
things that I think I may want are kind of out of my control, so what in the
hell am I to do?

For now tomatoes, green beans, corn, and about a million
other delicious vegetables are in season so I’m going to continue to cook. That
I can handle.

At least now my garden is going good. After a slow start I seem
to have more green beans and tomatoes than I can eat; it even looks like we
will be getting some kohlrabi soon.

I made this particular recipe on a whim one night last year,
and have repeated it several times since. I have found that it’s always better
with fresh garden tomatoes, as opposed to the mid winter store bought ones.

One Pan Tomato Pasta

1 tbsp oil

1 tbsp

1 small onion, chopped

3-5 cloves of garlic (I LOVE GARLIC)

1-2 sprigs of fresh thyme

1-2 cups fresh cherry or grape tomatoes, halved

½ cup of dry white wine

1 cup pasta

1 cup water

Salt & Pepper to paste

Fresh Grated Parmesan Cheese for garnish

In a thick bottom pan heat oil, butter, and onion for 2-3
minutes, or until the onion begins to turn translucent. Add garlic, thyme, and
tomatoes, and continue to cook for 3-5 minutes, stirring occasionally. The
mixture should begin to become very aromatic. Deglaze with white wine, and
allow it to simmer until it has reduced by half. Stir in pasta so that it is
well coated, and immediately add 1 cup of water. Continue to cook until the
pasta is aldente, and liquid has again reduced, stirring occasionally. You may
also want to use the back of your spoon to crush a few of the tomatoes to
release their juices. Finally add salt and pepper to taste and serve warm,
topped with parmesan cheese.

D41: Tuna, Pea Mac & Cheese

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This summer heat has me not wanting to cook a whole lot,
even while Chuck is out of the house. So for this meal I am sharing one of my
favorite all purpose cheat meals. I call it an all purpose cheat meal, because it’s
so dang easy, you can make it on a stove top, in a microwave, or over a
campfire, and well coming mostly prepackaged it’s not the healthiest, but I could
do worse. I’ve done it probably every way.

Microwave/easy mac: I would suggest either using half the
tuna and pea or doubling the easy mac for a balanced meal.

For backpacking: I usually like Velveeta. I know that
draining the water has some people discouraged but I just bring some hot cocoa
mix, and drain the excess water into my nalgene. It works to stop the waste and
is a tasty treat.

Cheaters Tuna &
Pea Mac & Cheese

1 box packages mac & Cheese

1 can tuna, drained

1 /2 cup green peas, frozen or fresh


Prepare mac & cheese according to package instructions.
Gently stir in tuna, peas and serve. (Serves 2)

Now tell me that was not the
easiest recipe like ever?!

On a side note I was featured today on my friend Heathers
blog Run Like a G! She is currently running a promo to help other small blog
get some love. When I say friend I mean real life friend, we’ve met several
times in real life, through one of my high school besties Amanda. Heather
mostly blogs about running, and her path to finding herself, with finding a teaching
job, getting healthy, being married, and all that other stuff that goes into
life. She’s really good at writing about her emotions and really showing the
world who she is.