So that humongous storm that stretched across the entire country and completely covered St. Louis? Yeah, petered out a bit at the end there. We got a few inches of sleet with some ice, and maybe 2 inches of snow, and then it just…stopped.
Other areas got an insane amount of snow, so I’m thankful we didn’t have anything too harrowing. I’m working from home one more day today (the roads were pretty bad this morning) and it’s back to the office tomorrow.
In the meantime, we made sure we were stocked with these:
Hope your Wednesday has started off right!
We had a great dinner last night. I used my brand new food processor. They’re a bit more complicated than I thought! I got two blades for various slicing and chopping, but because I have no idea what I’m doing yet, I put those to the side.
I made Spinach Pesto Pasta with Chicken using this recipe. Ingredients included:
4 cloves of garlic, peeled (I used minced)
4 small shallots, peeled
8 oz. fresh kale or spinach
1/3 cup extra virgin olive oil
1/3 cup / 2 oz goat cheese, plus more for topping
2 tablespoons + hot pasta water (If needed, I didn’t)
sea salt & black pepper, to taste
fresh lemon juice, to taste
12 oz penne pasta (I used ribbons)
thyme, to taste
Boil a large pot of water and throw in your peeled shallots and whole garlic (if using whole). Boil for 2-3 minutes, then stir in the kale/spinach and boil for 10 quick seconds.
Don’t overcook (nice, right?)!
I did this a few handfuls at a time. Use a slotted spoon or strainer to fish the garlic, shallots, and spinach out of the water and put them in your food processor.
Puree the ingredients along with the olive oil and goat cheese. Season with salt and pepper and taste. If it’s too thick, add the hot pasta water. If it’s too bland (the goat cheese can make it taste flat), add lemon juice. I added about a tablespoon of lemon juice. Set aside.
Boil your pasta according to package directions. I used parsley garlic ribbons from my favorite pasta brand, Eden Organic. Yum! They did not give me free pasta (though I wish they would), I just love them.
Drain the pasta and immediately mix with the pesto (and chicken). Top with thyme and a few goat cheese crumbles. Serves about 4.
4 oz. shredded coleslaw mix (about 2 cups)
2 tbsp shredded carrot
1/3 cup mayonnaise
1 tbsp + 1 tsp Dijon-style mustard
2 tbsp crumbled bleu cheese (I undoubtedly used more)
2 tsp white sugar
2 tsp cider vinegar
Whisk the mayo, mustard, cheese, sugar, and vinegar. Add the coleslaw and carrot (I also added onion), and mix well.
I’ll leave you with this. They didn’t pick up our trash yesterday, so we had to leave it out for today. I don’t have a recycle bin to throw things in, so they’ve been piling up…
I need that recycle bin back in the garage! I think I need to order a second bin too, since we fill it to the brim every week. And we usually only have one bag of garbage! Not bad for a 3-person household.
Question: Do you recycle? Tell me about it!
(I get nervous because the county separates recyclables for us, but all I can picture are a bunch of lazy people throwing half of it into the trash because they don’t want to separate it!)