Nothing beats pasta for quick weeknight meal!
- 8 oz pasta
- 1/2 c creme fraiche
- 8 oz gruyere, grated
- 16 oz baby spinach
- 1/4 tsp garam masala
- Salt and pepper
- Pine nuts
Cook pasta according to package.
In a 12 inch skillet over medium high heat, add creme fraiche and cook until heated through, stir in cheese – whisk until melted. Add pasta and baby spinach and cook until wilted then stir in garam masala. Season with salt and pepper. Top with pine nuts.
I can’t believe I’ve never made this dish before – I have at least 3 cookbooks with similar recipes – it is a great weeknight meal. I made a few tweaks.
- Olive oil
- 3 – 4 jarred roasted red peppers, chopped
- 1 onion sliced thin
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp tumeric
- 1 tsp paprika
- 1 tsp cayenne pepper
- 2 lbs ripe tomatoes or canned tomatoes, chopped
- 4 oz goat cheese, sliced
- 6 eggs
- Pita bread or flatbread
Heat oven to 375.
Heat oil in an oven proof 12 inch skillet. Add peppers and onions with a pinch of salt. Reduce heat to medium and cook stirring until the veggies are soft, about 5 minutes. Stir in spices and cook 1 minute.
Stir in tomatoes, 1/2 tsp salt and 1/4 tsp black pepper. Cook partially covers until tomatoes are very soft and form a thick sauce, about 15 minutes. Stir in goat cheese. Crack eggs over the surface and bake for 7 – 10 minutes until eggs are just set. Serve with pita.
If you leave out the Pancetta, this one is vegan.
- Peanut oil
- 1 – 16 oz extra firm tofu, sliced into thin strips
- 8 oz shiitake Mushrooms, sliced thin
- 8 oz crimini Mushrooms, sliced thin
- 4 oz Pancetta, cubed
- 4 scallions, sliced thin
- 1 bag baby spinach
- 1/4 c stock – chicken or veggie
- 2 1/2 tsp soy sauce
- 2 tsp mirin
- Chives sliced thin
Heat 1 tbsp oil in a large skillet, over medium high heat and cook tofu until brown on both sides, 2 – 3 minutes per side. Transfer to a plate.
Combine stock, soy sauce and mirin.
Add mushrooms and pancetta to the pan, cook over medium high heat for 3 – 5 minutes until golden. Stir in the stock mixture, and reduce. Stir in the spinach and cook until just wilted, add tofu to warm. Top with scallions and chives.