Shitake Mushroom and Spinach Pasta

This was a quick, throw together meal I made during this past week.

I bet this recipe would go well with any kind of mushroom, so don't worry if you can find shitake mushrooms (dehyrdated or otherwise).

Who else likes saying "shitake"!? Yes, I can have the maturity level of a 7 year old. Whatever.

Shitake Mushroom and Spinach Pasta

Serves 2-4

Ingredients

4 cups mushrooms (I had dehydrated shitakes. To rehydrate, soak in water for about 20-30 minutes, or until pliable and soft. I de-stemmed them before use.)

4 cloves garlic, minced

1 Tbs olive oil

1 pat butter

1/4 cup white wine

1 cup spinach

1/2 lb noodles, cooked and drained (I like using Mrs. Miller's noodles, but any traditional pasta or egg noodle will work)

Procedure:

1. Heat oil and butter in skillet on medium heat.

2. When butter is melted and beginning to sizzle, add the mushrooms and garlic.

3. Cook mushrooms for about 3-5 minutes, or until dark in color and tender.

4. Add the white wine and spinach. Cook for about 1-2 more minutes.

5. Finally, toss in the noodles and cook for another minute.

6. Serve topped with Parmesan cheese, or just by itself!

Kaye's Sweet Potato Pie

I love this pie. When baked without a crust, which is my favorite way to eat it, the pie caramelizes and crisps up around the edges, making it completely divine.

In terms of flavor, this pie tastes very similar to pumpkin pie, but is unique in its own right. I substituted Splenda for the white sugar, 1:1, in order to reduce calories. My mom makes this pie using fresh squeezed orange juice and orange zest, but all I had was a lemon, so I went with it. I think the pie still turned out great!

Kaye's Sweet Potato Pie

Serves 6-8

Ingredients:

1/4 c. granulated white sugar
1/2 c. brown sugar (packed down)
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
2 cups baked sweet potatoes, peeled and mashed to smooth consistency
1/4 cup freshly squeezed orange juice (or about 1/2 squeezed lemon)
1 to 1-1/2 tsp. orange or lemon zest (orange color only, none of the white pith underneath the skin)
1 can (12 fl. oz) Carnation (or Pet) Evaporated Milk (for the best results, use the
original, NOT the low-fat Evap. milk)
1 unbaked 9-inch DEEP DISH pie crust (or you can use 2 shallower pie crusts...or NO CRUST AT ALL)

Procedure:

1. Preheat oven at 425 deg. F.

2. Mix brown & white sugars, salt, cinnamon, ginger and cloves together in a small bowl, and set aside.

3. In a large bowl, beat the 2 eggs, then stir in the mashed sweet potatoes and the mixture of sugars and spices.

4. Stir in the orange juice and orange zest.

5. Gradually stir in the evaporated milk.

6. Pour into prepared pie shell, or if making the crust-less version, pour into a well buttered/greased 9" pie dish.

7. Bake at 425 F for 15 minutes on the middle rack of the oven.

8. Reduce oven temperature to 350 deg. F, and bake an additional 40-50 minutes, or until a sharp knife inserted near the center comes out clean.

9.Cool on a wire rack for 2 hours. Serve immediately, or refrigerate.

Spicy Garlic and White Wine Shrimp

This is the first recipe that I've really "thrown together" on the fly. I was making a shrimp dish for some of my girlfriends, and I completely forgot the recipe I was going to use. So, in an uncharacteristic fit of spontaneity, I went with it. I knew the ingredients I had on hand, and what kind of flavor I wanted to bring out, so I just...cooked.

It was highly liberating.

I feel empowered.

I must share this with you.

Spicy Garlic and White Wine Shrimp

Serves 4

Ingredients:

1 lb frozen, de-veined shrimp, tails on or off

1 medium sized shallot, diced

1 Tbs cooking oil

4 cloves garlic, minced

1 Tbs Zesty Spice Mix

1/4 cup white wine or sherry

1 bag baby spinach

Procedure:

1. Thaw shrimp in the fridge overnight.

2. Heat oil in a large skillet over medium high heat. When the oil is hot, add the diced shallot and saute until translucent, about 4 minutes.

3. Add the shrimp, and the minced garlic, reduce heat to medium. Heat the shrimp for about I minute on each side, sprinkling the zesty spice mix on each side. Be careful not to burn the garlic, as that will give a bitter flavor to the dish.

4. Finally, de-glaze the pan with a 1/4 cup splash of white wine.

5. Lay a bed of spinach down on the serving plate, and top with the shrimp, drizzling the excess sauce, shallots and garlic on top.

Butternut Squash Tortellini with Brown Butter Sauce

This recipe is only, like, 5 months late.

Whatever. I'm busy.

Sophie and I made this a few months ago, and it made so much, we ended up eating for about 2 weeks. Blahrgh. Maybe that's why I haven't wanted to think about it until now.

Plus, as you'll see below, this recipe is exhausting.

The recipe comes from The Food Network's Giada de Laurentiis. It is so involved, I essentially copied and pasted from the original webpage.

Butternut Squash Tortellini with Brown Butter Sauce

Tortellini and Filling:

1 butternut squash, approximately 2 pounds, cubed (about 3 cups)

2 tablespoons extra-virgin olive oil, plus 2 tablespoons

1 1/2 teaspoon herbs de Provence

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

2 large shallots, chopped (about 1/2 cup)

2 garlic cloves, chopped

1 cup whole milk ricotta cheese

4 small amaretti cookies, crushed (about 1/3 cup)

1/4 teaspoon ground nutmeg

1 package small wonton wrappers

Brown Butter Sauce:

3/4 cup butter (1 1/2 sticks)

2 tablespoons torn fresh sage leaves

1/2 cup toasted walnuts, chopped

1/2 cup dried cranberries, or chopped dried cherries, or mixture of both

1/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

1/3 cup grated Parmesan cheese

Directions

To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.

In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.

To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)

To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.

Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.

Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.

Whew. I need simple. This, my friends, is not all that simple.