Quickie Friday: Baked Tortellini and Spinach

Here's an easy one for you all on a Friday:  baked tortellini.  Throw in some frozen, chopped spinach (thawed, of course) and you've got a meal made in heaven.

I'm a big fan of Buitoni pastas, and they make my lazy meals so much easier.  Here's the recipe:

1 package Buitoni three cheese, whole wheat tortellini
1 package frozen, chopped spinach, thawed and drained
1 jar low sodium marinara
1 red onion, finely chopped
olive oil
mozzarella

Prepare the tortellini according to the package directions and preheat the oven to 300 degrees.  While the pasta is boiling, saute the onion in some olive oil until translucent, then add the spinach and pasta sauce.  Add the tortellini and top with mozzarella, then throw the whole thing in the oven for about 20 minutes.

Couldn't be any easier.  Seriously, this whole meal takes less than 10 minutes to prep.  I have been known to walk in the door, throw it together while still in my work gear, and to use the 20 minutes while it's baking to make myself more comfortable (i.e. throw on my jammies and pour myself a glass of wine).  Life is hard sometimes.

The fact that these are at H&M for less than $60 is also hard.

All I'm saying is that a world with these booties and meals that fast doesn't suck.

Slow Cooker Turkey Meatball Stroganoff

This recipe arrived in my inbox one fine day, a few weeks back, and I couldn't resist giving it a shot.  Having never been a fan of traditional stroganoffs, however, I decided to make a few changes and make this extra spicy.

I used spicy brown mustard instead of dijon, and added plenty of white pepper and tobasco to my sauce to make it as spicy and flavorful as possible.

I also had a hard time finding light french onion dip, so I used the heavy stuff.  That was a decision that, while not good for the waist-line, I definitely recommend, because the flavor was tremendous.

And I've never met an egg noodle I didn't like, so while I would've preferred to serve this atop some sort of healthy somethingorother, the egg noodles were an obvious choice.

My inner horseback-riding-loving North Dakota girl totally came out when I saw these boots:

via

These are totally the boots that fashionable Ash would have worn to horse camp, lo those many years ago.  And she would have rocked the shit heck out of them - so much so that I think I need them now, to reconnect with my youth.  My birthday is creeping up, and feeling 12 again wouldn't be so bad (without the things that made being 12 so awkward, that is).

Veggie Pasta Salad

Who doesn't love whipping up a vegetable-laden pasta salad to enjoy in the heat of the summer?  This holds particularly true when you can enjoy said salad whilst lounging lazily beside your backyard pool.

Sadly, I made this pasta salad while the F and I were still living in our shitty apartment, so no pool lounging happened with this particular pasta salad.

I do, however, have high hopes for the futures of myself, this salad, and our backyard oasis.  We will meet again.

Oh, right . . . the salad . . . cook one package (16 oz.) of vegetable pasta according to the package directions.  During the last 3 minutes, add one half head of broccoli (cut into small florets) to blanch.  At the end of the cooking period, remove the broccoli with a slotted spoon and put it in a bowl of ice water, then drain the pasta.  Throw both in a bowl with a pint of halved cherry tomatoes and some feta, and top it all off with a delicious vinaigrette of your choosing (I used a low-cal garlic and balsamic, here).  That's it!  Blah blah.  I wish I was at the pool.

Wearing these:

Rachel Zoe via Bloomingdale's

Impractical for the pool?  Obviously.  Chic on my feet?  Absolutely.  But if I can wear them while eating pasta salad, I'm sold.

Orzo with Tomatoes, Basil, and Gorgonzola

I apologize for my monstrous absence, peeps, but you'll be happy to know that I was indulging in both food and librarian things while I was gone, and have come back a better (and more excited!) blogger.

This recipe is another from the Food & Wine cookbook I received with my subscription.  It could not have been easier to make, nor more flavorful.  It was a party in my mouth.  A fiesta for my tastebuds.  A celebration for the tongue.  You get the idea.

And it even LOOKS wonderful.  I served it with a baked chicken breast (seasoned with some Italian seasoning and garlic, which is pretty standard) and it was a perfectly filling side dish.  I highly recommend it to one and all.

Now that I've purchased my wedding shoes (shhhhh, don't tell the F!) I can move on to (literally) bigger (but certainly not better) things:

Rachel Zoe via Saks

Sista makes some SERIOUSLY high heels.  Which is important when you are a teacup human, like RZ (and like many of my close friends), or tall-adjacent, like yours truly, but with the inclination to be gigantic (visions of Madame Maxine from Harry Potter come to mind, without the giant genealogy).  Anyone with me?  No?

Creamy Tortellini Soup

A few weeks back, we experienced a "cold spell" where the evenings were getting down into the 40s and I was both going to bed and waking up FREEZING.  Those who have met me know that FREEZING makes me irritable, and the best cure is more cowbell a hot bowl of soup.

This creamy tortellini soup is made in the crock pot (there I go again with slow-cooker recipes!  Sheesh!) and easy as can be.  I freely admit that I added well over the 6 cups of spinach, which changed the flavor of the soup in a not-altogether-pleasant way, but when I removed some of the spinach it was FABULOUS.

I feel like, with these shoes, one thing could've stood to be removed, as well:

Proenza Schouler via Barneys

From the front, and even from this point of view, I love this shoe; but then I see it from the side, and the weird little kitten-heel-that-wants-to-be-part-of-the-wedge-but-isn't gets me.  And loses me completely.

Mexican Stuffed Shells

To be honest, I can't remember where on the interwebs I managed to find this recipe, so if it belongs to you and you're mad at me for posting it here, correct me and I'll credit accordingly!  This recipe, which I changed just a little bit, is quick and easy and super tasty.

I poured a whole bunch of HOT chunky salsa in the bottom of a 9x13 baking dish.  Then I browned up a pound of ground beef with some onions and taco seasoning (following the directions on the seasoning, of course), then added 6 oz. of cream cheese (I opted for fat free).  Meanwhile, I cooked about a half pound of jumbo shells according to the package directions.  I let the whole lot of it cool, then stuffed the shells with the meat and cream cheese mixture.

Top the whole thing with a jar of taco sauce (again, I bought the spiciest I could find) and some shredded Mexican cheese and pop it in the oven, at 325 degrees, for about 25 minutes.  Delicious!

I feel that my shoe inspiration has been lacking lately.  Despite the fact that it's resort season, and crazy things like this exist:

Giuseppe Zanotti via Bergdorf Goodman

I don't even have any words for these, and I've worn some crazy shoes in my day.  I don't believe that there is a person out there who could walk in these without assistance.  If such a person existx, come forward.

Pepperoni-laced Lasagna

The F is on a constant quest for more pepperoni.  Not a meal goes by that I don't hear "you know what would be great with/on/in/alongside this?  Pepperoni."  I find it strange, yet endearing (which is one of the many reasons he's lucky to have me.  Obviously.).

In an effort to please, I used this recipe for a new spin on lasagna.  I should have been wary, having never sauted pepperoni before (the stench and leftover grease were APPALLING.  If there is such a thing as a lasagna-steam facial, I got one), but I set off to make this monstrosity nonetheless.

I am not going to mince words in this post, because it is VERY rare when I talk about how much I don't like something I've whipped up in the kitchen:  this lasagna was NO GOOD.  Perhaps more sauce would've made it better.  Or no pepperoni.  Or more pepperoni.  I have no idea. 

But as it was, neither the F nor I particularly cared for this recipe.  Maybe you wanna throw some pepperoni into your standard lasagna recipe, and that may be delicious.  But I wouldn't count on Guy's recipe, not at all.  (I should note, however, that apparently there's an ingredient error and the recipe should only call for one pound of lasagna noodles, not two.  That may have made all of the difference and I wish I had read the comments in advance!)

In the spirit of the upcoming holiday (and my upcoming trip to the arctic a/k/a Minnesota) and also of things that aren't what they seem, like the lasagna, I present to you these:

via

Not the typical shoe featured on this blog, amiright?  I ordered these because they are (1) faux-fur lined, (2) still heeled, and therefore sassy, and (3) weather resistant, because I know not what kind of inclement weather I will encounter in the tundra.  Also, comfortable!  Quite the combination.

Balsamic Tortellini Salad

This recipe is adapted from another recipe, one which called for lemon juice as the acid.  While I like lemons (particularly in my diet coke), I'm not a huge fan of adding lemon to salads.  So I changed the recipe, and I ended up changing it quite a bit, so I'll just rewrite it here!

Start by sauteing 1/2 cup of sliced red onion with a little garlic in some olive oil (until the onions become translucent) and, in the meantime, boil some cheese tortellini according to the package directions.  Add spinach to the onion mixture and saute until it wilts.  During the last 3 minutes of the tortellini boiling, add asparagus, then drain the whole thing.

After you drain the pasta and asparagus, put it back in the pot and add the spinach and onion mixture.  Add 3 tablespoons of balsamic vinegar and 2 tablespoons of Parmesan, toss it to coat, then eat up cuz this shit's stuff's delicious!  Oh, and FYI:  balsamic vinegar > lemon juice.  Just sayin.

Also just sayin:

Dior via Neiman Marcus

Do you think it would be appropriate to get married in these boots?  Anybody?

Chicken with Grape Tomatoes and Red Peppers

This recipe was just a quick, easy pasta recipe as published in my favorite cookbook (previously discussed here, here, and here  . . .  as well as a lot of other places). 

Halve some grape tomatoes and saute them with a little olive oil and garlic.  Then add jarred, roasted red peppers and spinach (until it wilts).

In the meantime, cook up some whole wheat penne (drain it when it's done and put it back in the pot).  Pour the spinach/red pepper/tomato mixture over the pasta and add some parmesan (just a little).

I topped the pasta with an Italian-seasoned chicken breast and it was DELICIOUS.  Perfectly well-rounded, with lots of great vegetable flavor.  And it was so filling. 

Despite the fact that it's still 90 degrees outside, these boots are calling my name.  Loudly.

Manolo Blahnik via Bergdorf Goodman

These are, in my opinion, the perfect Florida boot.  White, peep-toed, high-wedged.  Also known as the boot that I could never wear if it were actually "boot weather."

Fried Zucchini Spaghetti

I realize that my opinion on topics outside of cooking (in heels!) may not interest any of you (or that my opinion on cooking really interests you that much, for that matter) but I feel the need to share nonetheless.  So here's another random factoid:  I am not a fan of Gwyneth Paltrow.  She had me at Shakespeare in Love.  She lost me when she appeared on Glee: Season Two.  (I know some people loved her guest appearance . . . I didn't and stopped watching the show shortly thereafter, but I digress).

Anyway, when Gwyneth showed up in Vogue, interviewed by Jeffrey Steingarten (my personal hero who, after being a lawyer for many years, left the profession because of his love of food.  He is truly a man after my own heart) about her upcoming cookbook, I thought maybe, maybe, I would be willing to try a recipe.  Maybe.

Then she showed up in Food & Wine, and on the cover of Bon Appetit, and I could no longer resist the urge.  I had to try this fried-zucchini spaghetti.  And peeps, I am SO glad I did.

Who knew that zucchini, pan-fried in olive oil, could be so sweet and delicious?  Not I.  Who knew that Gwyneth, mother of a daughter named after food, could actually cook good food and write delicious recipes?  Definitely not I.  I am happy to admit when I am wrong, and I was definitely wrong in my assumptions about Gwyneth's cooking.  And for that, I apologize (because I'm sure she cares).

Perhaps I could offer Gwyneth an apology, in person, while wearing these:

Giuseppe Zanotti via Bergdorf Goodman

Surely she would think my apology was important and worth her time if I were wearing such badass shoes.  Surely.

Baked Tortellini

Another Monday Tuesday has arrived and I find myself in SHOCK that it is mid-March.  The BF and I have had a steady stream of visitors for (what seems like) the last month, and our diet has gone to sh*t completely out the window (although that changed as of yesterday, more to come on that).

This baked tortellini (adapted from this recipe) was thrown in amidst our non-diet weeks, and it was as tasty as it was easy.

I used a mixture of chicken and garlic tortellini and three cheese tortellini.  Each bit was a total surprise because I had no idea what sort of flavor I'd be in for!

Had I used ravioli, I'm sure the dish would've been much more aesthetically appealing . . . but I never care about how my food looks (unless we have guests).

These shoes are NOT on my list of potential purchases for my big day (which is, for those of you who don't read regularly [and shame on you!], the day I graduate with my Master's) because they're a little too much to pair with an enormous graduation gown and ridiculous hood:

Prada via Bergdorf Goodman

They are not, however, too flashy for the beach (at least not to me) and, therefore, I will continue to love them unconditionally.

Crockpot Lasagna

Normally I turn my nose up at recipes, like this one, where I am required to cook something before I put it in the crockpot because, as I've always understood it, crockpots are to be used when you are feeling entirely lazy and not at all in the mood to cook.

This recipe changed my mind about that, because it is SUPERB.

First, brown up a pound of ground beef, one medium onion, and 2 cloves of garlic, and season it with red pepper, salt, pepper, and oregano.  Then add one 28 oz. can of crushed tomatoes (or, if you prefer a chunkier lasagna, diced tomatoes).  Simmer for about 5 minutes, until slightly reduced, then remove from the heat.

In a separate bowl, combine 1 cup of ricotta with half a cup of mozzarella cheese and about 1 tablespoon of parsley.

In the bottom of a crockpot, lay out oven-ready lasagna noodles so they (basically) cover the surface (which often requires breaking the noodles into several ridiculous-looking pieces.  Do your best.).

On top of the noodles, place a thin layer of the beef and tomato mixture, then a good helping of the cheese mixture (basically you're going to want to divide the sauce and the cheese in thirds), then sprinkle with parmesan.

Then more noodles.

Then more sauce and cheese.

And more noodles.  And more sauce and cheese.  You get the idea.  You should have three layers of noodles, sauce, and cheese by the time all is said and done.  Cover, turn your crockpot on low, and let delicious, lasagna-y smells fill your home for the next 4-6 hours.

When all is said and done, the lasagna will be bubbly and thick and delicious . . .

. . . and not very pretty when you spoon it out to eat it.  But tasty nonetheless.  I promise.

Another day, another booty:

Dior via Nordstrom

My shoe choices are becoming as predictable as Arnie's tendency to pick her food up in her mouth and scatter it all over the dining room.