Did you miss me? Did you even realize I was gone? I was. I was gone for 4 nights and 5 days in the Bahama's! We went to Grand Bahama Island. My awesome hubby booked the trip as my Valentine's gift. Isn't he the greatest?! Know what we did for 4 nights and 5 days in the Bahama's? We laid on the beach reading books. Yep, that's it! That's all we did. We packed a carry-on and booked it out of Missouri. (Haha, that pun wasn't even intended. Or was it? Booked it, get it? We read books all week. Ah well, that was pretty lame.) We didn't even bring the camera. We have no proof of our stay other than our tans and a couple of iphone pictures. Total relaxation (without children)!!
On to foodie business. Last night was my first night in the kitchen to whip up some dinner. It's tough coming home from the all inclusive resort where you can eat anytime, drink anytime and not have to clean up your mess to having to remember to make coffee for the next morning (I forgot) and make your own meals and clean up after yourself (and others in my case - mommy duty). I need to hire a staff! Any-who....So, what did I whip up for our first night home? Mexican-style pasta.
I have a confession to make. I thought this recipe was fabulous but the rest of my family hated it! I just didn't understand. My hubby even told me that from now on when we get back from vacation and I make a meal for the first time back, I should just throw it out and make another one. Brutal honesty! He said it with a smile to soften the punch. They pushed their full bowls aside and looked at me strangely as I kept shoveling fork fulls into my mouth. So, if you don't try this recipe, I won't hold it against you!
Roasted Tomatillo Sauce over Whole Wheat Linguine
Yields 4 servings
1 lb. tomatillos, husks removed
6 cloves garlic
1 Tbsp. olive oil
8 oz. dry whole-wheat linguine or spaghetti
4 cups loosely-packed fresh spinach (3 oz.)
2 Tbsp. low-sodium chicken broth
2 Tbsp. fresh oregano leaves
2 Tbsp. fresh Thyme leaves
1 tsp. each sugar, kosher salt, and red pepper flakes
10 cherry tomatoes, halved
Pecorino Romano cheese shavings
Preheat oven to 400 degrees.
Combine tomatillos with garlic in a bowl; add oil and toss to coat. Transfer mixture to a baking dish; roast for 35 minutes.
Cook linguine in a large pot of boiling water according to package directions.
Place roasted tomatillo mixture in a food processor; add spinach, broth, oregano, thyme, sugar, salt, and pepper flakes. Process until sauce is blended.
Drain linguine; transfer to a bowl with cherry tomatoes. Add sauce and toss to coat linguine and tomatoes. Garnish each serving with Romano shavings.
Per serving: 269 cal, 6g total fat, 0mg chol; 527mg sodium; 56g carbs; 11g protien
Source: Cuisine Lite
While I'm here, I have to share with you my breakfast that I whipped up for all of us this morning. The recipe can be found here: Breakfast for Champions now updated with a pretty new picture!
My family is fruity. Especially my son. One morning a couple of weeks ago, he fixes his breakfast and comes over to the breakfast island with this:
An insane bowl of fruit! He ran out of steam towards the middle and being the sweet heart that he is, he shared it with his Mama!