Munchie Mondays: Spiral Pasta with Spinach and Sundried Tomato Alfredo Sauce

This dish is a staple in the Cindy household and I've cooked it for the majority of my friends at one point or another. It's easy, super rich, filling and quick to make. You can add any sort of vegetable you want really. Artichoke hearts, yellow squash, basil, asparagus, fresh tomato and thinly sliced carrots all work well with this sauce.

Spiral Pasta with Spinach and Sun dried Tomato Alfredo Sauce
feeds roughly 2

Two servings of pasta (spiral or shell shapes are best as they hold more sauce)

4 cups of baby spinach
1/3 cup of finely chopped sun dried tomato
1/4 cup of butter
3/4 cup of heavy cream
1/2 cup of grated parmesan cheese

1/4 cup of pecans
1/4 of feta

salt and pepper to taste

Cook pasta according to package directions. While pasta is cooking, stick butter and cream in a heavy pan. On low heat, whisk the melting butter and cream so that it is thoroughly mixed. You're essentially making an Alfredo sauce (and feel free to adjust cream and butter proportions according to your tastes). However, before adding parmesan, add the baby spinach and sun dried tomato and stir gently until the spinach is wilted.



Once spinach is wilted, turn off heat and immediately add the grated cheese. Stir until well incorporated. The sauce should start to thicken as the cheese melts into the cream and butter mixture.

Divided cooked pasta onto two plates and top with sauce mixture. Garnish with pecans and feta. Add salt and fresh ground pepper to taste. Viola! You're done.

Munchie Mondays: Tomato Basil Mozzarella Salad

So simple and so yummy. There are so many variations on this salad that I feel silly posting this recipe, but eating it brought so much joy to my taste buds, I just had to post! Right about now tomatoes should be growing out the wazoo. I used market roma tomatoes here, but any good tomato will do. If you don't have any sun dried tomatoes on hand (like today, for me), do without, but the fresh basil is necessary for this fragrant and simple salad. Along side rustic bread and some soup, you've got a complete meal. Be flexible with the ingredient amounts. As long as you have equal parts of cheese and fresh tomato, you're good to go.


Tomato Basil Mozzarella Salad
Serves 2

2 small tomatoes or 1 large tomato sliced
10-12 medallion slices of fresh mozzarella
1/4 cup of chopped fresh basil
1/4 cup of chopped sun dried tomato (optional)
Salt and pepper to taste

dressing:
2 tbs extra virgin olive oil
1 tbs balsamic vinegar
1 tbs of red wine vinegar
1 tsp of dried parsely
1 garlic clove crushed

Arrange fresh tomato slices and cheese slices on two plates. Top with basil and sun dried tomato. Mix dressing ingredients thoroughly and then drizzle on top of salad. Add salt and fresh ground pepper to taste. Serve immediately.

Simple eh?

Munchie Mondays: Sun Dried Tomato and Basil Artisan Bread

This bread was initially adapted from a recipe for a chocolate and prune loaf by Ursula Ferrigno and Eric Treuille. It was created merely to use up basil that was about to turn. Furthermore, I was having another carb craving and just didn't feel like eating cereal or pasta.

Because it was adapted from a sweet bread, the crumb is delicate and soft. This makes it exceptionally good toasted.



Sun Dried Tomato and Basil Artisan Bread

yields one beautiful loaf

2 1/2 tsp of dry yeast
1 1/2 cups of warm water
3/4 cups of wheat flour
3 cups of white flour (plus additional for dusting)
1 egg lightly beaten
2 tbs of butter melted (can substitute with 3 tbs of olive oil)
1 1/2 tsp salt
3/4 cups of chopped sun dried tomatoes
1 tbs of dried basil (or 2 tbs of fresh basil chopped)
1/4 cup of chopped nuts (pecans, almonds or walnuts)



Sprinkle yeast onto 1/2 cup of the warm water in a small dish. Let dissolve for 5 minutes and then stir to dissolve. Mix flours and salt in large bowl and make a well in the center. Dump yeast liquid in center of well and draw in some of the surround flour to make a paste. Cover and let the yeast do it's thing for 20 mintues until you have a frothy "sponge" inside the well you made earlier.



Once the froth has risen, add the rest of the water, beaten egg and melted butter into the dough and mix thoroughly. Turn out onto a flour dusted work surface and using your hands knead for 10 minutes until dough is elastic. This is a very sticky dough and you may need to add additional flour to make it more workable. Sprinkle flour on the surface and gradually work into dough making sure that the mixture is soft to the touch, pliable but not smearing all over your hands and work surface.

When done kneading, place in a lightly oiled bowl and let rise in a warm spot for about an hour or until the dough has doubled in size.





After rising, punch down dough and then let rest for 10 minutes. Dump sun dried tomatoes, nuts and basil on top and using fingertips gently mush and squeeze the flavoring ingredients into the dough until evenly incorporated. This is much easier than trying to knead the ingredients in on a table top due to how soft the bread mixture is.



Shape into a ball and place on a lightly oiled banking pan. If desired, prior to proofing, dust with sifted flour. Cover and proof for about 30 minutes or until loaf has expanded about 1/3 of it's original size.



Bake in a preheated oven set at 350 degrees Farenheit for 45 mintues or until done (bread is light brown in color sounds hollow when tapped underneath). Immediately transfer onto a wire rack to cool.



I like toasting slices of the bread and eating it with salad. I'm sure with prosciutto, this would be a divine snack. Another serving suggestion is to smear pesto on slices then adding chopped olives and feta on top. Toast until feta is browned and then prior to serving, drizzle olive oil and sprinkle with black pepper. Yummy!