whole tomatoes

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whole wheat penne pasta (in a cream sauce) with chicken, sun-dried tomatoes and spinach

one pot wonder that is magical, flavorful, and delectable.

Ingredients

¾ box whole wheat penne pasta 

1 lb chicken breast, cut into large chunks 

2 tbsp minced garlic 

2 tbsp olive oil

1 jar sun-dried tomatoes (in oil) 

2 cups spinach

½ cup + 2 tbsp cup heavy cream

A little of the starchy cooking water from the pasta

2 tsp cornstarch

Seasoning mix of red chili flakes, Italian seasoning, paprika, salt, pepper, dried basil, and parsley 

1/3 cup grated Parmigiano Reggiano (Parmesan cheese)

Directions

In a large pot, boil water (salt it) and cook pasta to package instructions (usually 8 minutes or so until al dente)

In a deep skillet with high sides, heat the olive oil over medium high heat.

When the oil comes to temperature, add in the chicken and garlic, season, and cook until the chicken begins to turn light brown.

Once the chicken is partially cooked, add in the sun-dried tomatoes and oil and reduce the heat to medium low. Let the chicken and tomatoes cook for a few minutes

At this point, the pasta should be close to completion. Drain the pasta and reserve about ½ cup of the cooking water

Once the tomatoes have developed a little more color (darkened), add in the spinach and cover with a lid and let it wilt.

Once the spinach has wilted, add in the heavy cream, cornstarch, and cooking water. Let the sauce thicken over the course of a few minutes.

Once the sauce has thickened, add in the pasta, stir so that the sauce coats each noodle

Garnish with red pepper flakes and fresh grates Parmigiano Reggiano and serve

Enjoy!

MP100 Valentines Week

Day 3: Snow

Tome: TADAAA! Isn’t he beautiful?
Mezato: Heh, of course! *mutters* you’re far more beautiful than that lump of snow…. 

(thank you for coming to my sudden stream for this guys! Apparently streaming helps me keep focus more LOL)

2

“That’s what you are, a bee charmer.”

9

BakingWithBooks Does Whole30 - Shrimp & Mushroom Shakshuka 

I have previously done a uova al purgatorio (eggs in purgatory) recipe. Shakshuka is very similar, but different spices are used because this is common in Northern Africa and other parts of the Middle East. Filled to the brim with vegetables and warm spices, this amazing egg dish is the perfect Whole30 compliant breakfast, dinner, or both. 

Ingredients 

1 28oz can of crushed tomatoes 

2 roma tomatoes, diced 

1 jalapeño pepper, seeded only if you don’t want a high level of spice, and diced 

2 large cloves garlic, minced 

1 ½ cup portobello mushrooms, chopped 

½ yellow onion, diced 

Bell peppers (red preferred, rainbow even more preferred), cut into strips 

Large handful (or two) of spinach 

4-6 large eggs 

½ lb jumbo shrimp (about 6-9)

Seasoning blend: 1 tsp cumin, 1 tsp paprika, 1 tsp chili powder, 1 tsp Italian seasoning, 1 tsp black pepper, kosher salt to taste (you will not use all of this seasoning – unless you absolutely want to) 

Olive oil 

Directions 

In a large and deep skillet or cast iron skillet, heat 1 tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in your onions, garlic, and jalapeño, and cook until the onion starts to become translucent. Season with a pinch of the seasoning blend. 

Once the onions develop color, add in the peppers and the mushrooms. Cook for an additional 2-4 minutes while the veggies begin to soften. Season with another pinch of the seasoning blend. 

Add in all of your tomatoes, season, taste, and let the mixture simmer for about 3 minutes before adding in the spinach. 

Add in the spinach, give everything a good stir, and arrange your shrimp in such a way that an egg can be cracked in between them. 

Season generously, reduce the heat to simmer, and cover with a lid to allow the shrimp to cook. 

When the shrimp is near completion, crack an egg into a ramekin and gently pour it into the tomato sauce (you want the yolks to stay intact). 

Once all of your eggs are in the sauce, cover with a lid and let them poach until you reach your desired yolk consistency. 

Turn off the heat, taste and season one last time. Garnish with fresh cilantro or parsley, and serve warm. 

Can be made vegetarian/vegan by omitting the shrimp!

Enjoy! 

On time I had a dream that a beefed up Rasputin and Batman were fighting in the produce section of Whole Foods over tomatoes. Idk why Whole Foods, I’ve never been in one and there isn’t one within 100 miles of where I live

Whole wheat pasta, sweet potato fries, broccoli, butterbeans and cherry tomato, spinach & red cabbage salad with tahini ♥

Have a mindful and loving christmas!  Message me if you’re feeling alone or just want to chat xx

2

Rigatoni & Sunday Sauce 

On Monday, I had a little time to get a bit of cooking done, and I decided that I wanted it to be a labor of love. I’ve posted my Sunday Sauce recipe before, but I will post it once again. I served it over some rigatoni, and this made for a great dinner, and amazing leftovers. I do apologize for not posting as frequently, but I have been going through a bit of a rough patch, so please keep me in your good thoughts! I’ll be back posting soon. 

Ingredients for Sunday Sauce

2 ½ cans of whole, peeled San Marzano tomatoes

1 large yellow onion, diced

1 lb ground beef

½ lb ground turkey

½ lb ground sirloin

1 lb Italian sausage, removed from casing

4 cloves garlic, minced

¾ cup red wine

Freshly minced parsley and basil

Olive oil

Red pepper flakes

Salt and pepper to taste

Directions for Sunday Sauce

In a food processor, pulse the tomatoes until they are completely broken down, with few chunks

In a large pot, heat a few tbsp of olive oil over medium heat.

Add in the ground meat and cook until browned. Season with salt and pepper.

Once all of the ground meat has browned, remove from the pot and set aside.

Repeat the above steps with the Italian sausage and set aside.

Add in the onion and cook for a few minutes until it begins to develop color, about 5 minutes. If needed, add a tbsp of oil into the pot so that the onions do not scorch.

Add in the garlic and cook for 30 seconds.

Before adding the meat, deglaze the pan with the red wine, being sure to scrape the fond (brown bits) from the bottom, if any.

Add in the meat and cook for 2 minutes.

Add in the tomatoes, season generously with salt and pepper and red pepper flakes.

Bring the sauce to a boil and let boil for 3 minutes.

Reduce the heat to a low simmer and partially cover with a lid and let simmer for 3.5 hours, stirring once every 25 minutes being sure to scrape the bottom.

When close to finished, season with salt and pepper if needed and add in fresh basil and parsley. Dried oregano would also be a nice touch here.

Enjoy! 

8

Face it, girls, I’m older and I have more insurance.