Holidays are in full swing. Lots of homemade treats our kids can't eat, and lots of cooking on our parts so they can have something delicious.
Here's a new recipe --born out of leftovers from a party we had.
The spinach --tons of it-- was the "nest" for a lovely crudite presentation (in a crate, very nice). As I was dismantling after the guests had left, I noticed, as I put all the peppers aside to make stir fry, I noticed that the "nest" was all baby spinach. Two huge bags full--
I rinsed it all and set it aside to dry.
Then I sauteed garlic in some olive oil, with a few diced tomatoes --I used canned-- and let it cook for about 10 minutes. Then I added stock [ShopRite boxed stock, without wheat or whey or any allergens at all and made in a safe facility] and let it simmer for about 10 more minutes.
Then I added pepper-- lots of shakes-- and a 15 oz can of chick peas [ cannellini beans will do nicely as well]. In about 5 minutes I stirred in handful after handful of that baby spinach. I let it wilt in the broth, seasoned for taste. and Viola--dinner.
And we where live it's been about 15 degrees-- so a warm easy soup -- I had some safe Italian bread I had made-- makes a wonderful welcoming meal. And not wasting the spinach made me feel good, and so easy.
Enjoy-- and a happy safe new year to all.