Month: March 2011

Starches

Spinach and Feta Cheese Pasta Dish

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THis is from All Recipes and it is so simple and so delicious. Not many ingredients so most of the items are probaly on your kitchen shelf. Great Sunday night dinner with crusted bread and salad.

Ingredients
1 (8 ounce) package penne pasta
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled
Directions
1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2.Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Daily Thoughts

Friendship Friday

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No recipes today. Actually we went out last night to try a new mexican food restaurant. Was pretty good, but still just a little shy of being our greasy Tex Mex we love so well, but since I had to go get cholestrol checked this morning, I guess skipping on a little grease was a good thing. It has been a very emotional week. My dad had a stroke and I will be leaving to go to Corpus to see about our next step in caring for he and my mom. This has shown me just how much Christs makes a difference in my life. The outpouring of friendship has been overwhelming to both Randy and I. Old friends have called us, emailed us, had prayer for my mom and dad, and texts began to come in at 4:45 a.m. a couple of days ago just to let me know they were praying for him and us. An added blessing has been the kindness and love being shown to us from people here in our new church; people who have only known us for about a month. Some have already said that they will be having Randy over for dinner or did I need a ride to the airport? What could they do to help? Others have called everyday to check on me and how I was handling this situation. This has truly touched my heart to see how the Holy Spirit reaches out to us, through precious people who open their hearts during times like these. Thanks to each of you who have prayed, called, emailed. It has made me realize how I need to be better at reaching out to others when they are going through tough times. This has been a real learning time for both Randy and I. We have learned that not only were we so blessed in Texas, but God did go before us and sought out “those whom would answer His call” to encourage us and to bless us. We love and appreciate each of you and thank you for the love you are showing us. Today, Friday, I have given praises and thanks to the Lord for precious friendships, old and new….Trudy

Vegetables

Brussel Sprouts

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These cute little sprouts have never been a favorite of mine, BUT…after last night, my mind is changed. Randy and I went to a Farmer’s Market on Saturday and bought a little basket of them since I knew that they were healthy, and I thought since we are living in California, I should really try to expand my “liking’s” beyond mashed potatoes and green beans. So last night, we had the beef/mushroom over noodles, fresh sweet potatoes and cute and healthy brussel l sprouts. They really were delicious and even Randy woke up this morning and said, “that was a great dinner last night, even the brussel sprouts were so good.” (now it might have something to do with the fact that he has had about 5 frozen dinners in a row this week that any home made meal would have been good, but I don’t want to think that) ha.

2 cups fresh brussel sprouts, cleaned with the little stem cut off

Place in a baking dish which you have sprayed with Pam. Preheat oven to 400. Cut the sprouts in half. Spray the “I Can’t Believe it’s Not Butter” over them. Sprinkle Lawry’s Seasoning salt, pepper, 1 teas dried dill and 1 teas garlic powder over the sprouts. Drizzel about 4 tables olive oil over them and then bake them for about 30 to 35 min in oven, uncovered. They get a little black around the edges and taste amazing………tender and such a great flavor.

Chicken · Meats

Beef Tenderloin with Mushroom Sauce

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1/2 lb of sliced beef tenderloin or round steak, cubed *See below
1/2 cup onion, chopped
3 tables flour
2 tables olive oil
Salt & Pepper to taste
1 teas garlic powder or 2 cloves of fresh garlic
1 large can cream of mushroom soup
1 (8oz) sour cream
1 (8oz) package mushrooms, cleaned and rinsed

1 package of noodles (12 oz) cooked
*If you are not a beef eater, you can substitute chicken for the beef.
After cubing meat, dredge in flour. Heat oil in skillet and add chopped onions, stirring until clean and brown. Add meat and brown all pieces. (about 5 min). Add the mushrooms, the soup and the seasoning. Cook over medium heat for about 1 hour, or bake in oven for one hour at 350. Take off heat or out of oven and add sour cream. Stir and just heat for about 2 min over top of stove. Cook noodles according to directions on package. Drain and place 2 cups of noodles on each plate. Spoon meat/mushroom mixture over noodles. Serve with slice sweet potatoes and green beans and hot rolls. Makes a very pretty place. This is an easy recipe to fix quickly when you walk in the door at 5:30, being able to eat by 7:00 (includes bake or cook time)