Friday, December 29, 2017

Holidays and Leftovers

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.