Rigatoni, White Beans, and Sausage


Makes 6 servings

8 ounces rigatoni pasta (wheat would be great if you can get it but I can't around here)
2 C reduced sodium chicken broth
3 garlic cloves, minced
3/4 lb turkey kielbasa sausage, sliced thin
1 tsp dried oregano
1 Tblsp olive oil
1 (14 oz) can white cannellini beans ( I had to use Northern as no cannellini's around here!)
1 (14 oz) can no-salt added diced tomatoes, well drained (whoops...I forgot that part..drained I mean...I didn't notice a difference)
6 ounces (6 cups....the size of those Dole bags) fresh baby spinach leaves
6 Tblsp grated parmesan cheese for garnish when serving
freshly cracked black pepper (whoops...forgot that too but it still tasted great!)

1.  Cook the pasta, according to the directions on the package, in a large pot.  Drain and set aside.
2.  Pour the chicken broth and garlic into the same pot.  Place over medium-high heat and bring to a simmer.
     Add the sausage, oregano, and olive oil.  Stir well.
3.  Stir in the beans, tomatoes, and cooked pasta to the pot.  Place the spinach on top of the mixture.  Cover with a lid and turn off the heat.  Allow to steam for about 1 minute, just until the spinach has begun to wilt.  Stir mixture.
4.  Serve with a heaping tablespoon of Parmesan cheese on top and season with black pepper.


The American version of the famous English Lemon Drizzle Cake
I used my Kitchenaide stand mixer for mixing this up.  It makes one loaf pan that I lined with parchment paper.  I baked it for 30 minutes or until done at 350 degrees.
1/2 C butter (really soft)  (1 stick)
3/4 C self-rising flour
1 tsp baking powder
the rind of one lemon grated (I use a micro plane and just the yellow skin...the white is bitter)
1/2 C superfine sugar
2 eggs
3-6 T milk

After whipping the butter, I added everything else and whipped it for no more than 3 minutes and much less really.  I wanted it incorporated well but also whipped it to get the eggs nice and fluffy. I poured it into my loaf pan and baked it for 30 minutes although it said 30-40 mine looked great at 30.  I had previously mixed up the syrup to pour on top which is merely the juice of 1 lemon mixed with 1/2 C superfine or granulated for the "frosting".  I looked at so many recipes and not a one of them were the same! LOL!
I used the superfine also for my frosting.  I just mixed it with a fork in a small bowl and poured it directly over the cake after it came out of the oven while it was still hot.  Some recipes I looked at later said you should poke holes in the top before pouring the frosting mixture on top but I didn't do that but I might next time.  You then let it cool and I took it out later and sliced it like pound cake

Blueberry Cakies
I baked some cookies  and it is my own recipe .  I am a crisp cookie person but these are what I call Blueberry Cakies and I love them!  They're like eating nut bread in a cookie and for a cookie recipe they're rather good for you too.  I've been experimenting with different cookie recipes and this is the final product.
Here's the recipe if you'd like to try them.  They're great with a cup of tea.

Blueberry Cakies:     Bake at 400 degrees for 8-10 minutes

1 C dried blueberries
1 C water
3/4 C butter, softened
1 1/2 C sugar
2 eggs
1 t vanilla
2 1/2 C flour (I used a white/wheat combo)
1 t soda
1 t salt
1 t cinnamon
1/2 t baking powder
1/2 t ground cloves
2 C oats
1/2 C chopped nuts

 Simmer blueberries and water over medium heat for about 15 minutes. ( Watch so the water doesn't dry up....if it starts getting low add some more.)  Drain, reserving the liquid.  If necessary, add water to make 1/2 C.
Mix softened butter, sugar, eggs and vanilla.  Stir in liquid.  Blend in remaining ingredients.  Drop by rounded teaspoonfuls, 2 inches apart on an ungreased cookie sheet.  Cook until light brown if using white flour (mine are a little browner since I used half wheat flour).  Remove to a wire rack to cool.
Let me know what you  think if you try them.
Happy Trails!

1 comment:

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