I have been a huge fan of The Pioneer Woman Ree Drummond’s cooking blog for years. I have mentioned her here before, and she even commented on my Poached Egg and Avocado on Toast recipe on Tasty Kitchen (eek!). I have loved watching her and her family in real life on her Food Network Show, and when I make her recipes, they are always boyfriend-friendly.
Tim loves whiskey (ha), and when Ree posted recipe for pasta with whiskey in it, I knew he would love it. The only problem is, we are trying to eat healthy, and with lots of carbs and cream, it wasn’t the best option. So I took matters into my own hands and adapted Ree’s recipe to be a little healthier, but still delicious.
This is my healthy take on The Pioneer Woman’s Pasta with Whiskey, Wine, and Mushrooms. I added spinach, used extra onion and mushrooms, and swapped out most of the cream for Greek yogurt. I left the alcohol proportions the same (why not?!), and swapped regular pasta for Barilla Pasta Plus. At 316 calories per serving, it was diet friendly and “cowboy-approved!”
Did you know that the more times you try a certain food, the more likely you are to develop a taste for it? It’s true – that’s why it’s important to keep putting foods that your kids hate on their plate. If they try it every time, one day it won’t be so bad. Later, it will be kinda good. One day, they just might love it. It’s true.
Knowing this scientific information, I try things I think I don’t like over and over. One day, I found out I liked artichoke. Salmon on the other hand…now salmon and I have yet to develop a relationship. I’ve tried it smoked, raw, baked, grilled, you name it…blechhhh.
Tofu is one of those things I am in the process of liking, if you will.
So I tried something new. I made a tofu scramble. Tofu is something I didn’t grow up with, and I haven’t fully acquired a taste for it yet, but it’s doable. The first time I had it, I was thirteen years old and it was on an airplane…not really a great idea. Since then, we have developing a relationship.
I liked this tofu scramble…I didn’t love it. You might love it love it though, especially if you and tofu already have a good thing going. Bonus! It made the house smell like delicious curry for the whole morning…yum!
Do you ever feel fancy? Patent leather Mary Janes when you’re three, tea parties in second grade, senior prom, dinner date in the big city…that kind of fancy.
Spinach is fancy because Popeye eats it, and he’s a cute sailor. Brie is fancy because it’s creamy and rich. Figs are fancy because they look like jewels when you slice them open (!!). This little sandwich made me feel fancy, even as I ate it while driving the three kids I nanny for around in the minivan after soccer camp (I kid you not – I am a soccer mom in training!).
The sad thing about fancy Figs is that not many Americans have ever had fresh ones! This is funny, because Fig Newtons seem to be a beloved snack. I have a secret: I had my first Fig Newton exactly one week ago. For most people I know, the opposite is true – they’ve never, ever tried a fresh fig, but have been eating Fig Newtons their whole lives!
Give yourself a little dare this week. Visit your farmer’s market, or Trader Joe’s, and pick up some figs. They are delicious alone, with cheese, quartered on salads, or drizzled with honey. If you’re feeling extra-brave, leave me a comment with your thoughts! I dare you – let me know what makes you feel fancy.
For my fifth birthday, I got this really great cookbook: Kids Cooking: A Very Slightly Messy Manual. It came with bright colored plastic measuring spoons (which are still among my family’s utensil collection today), which was awesome, and it is filled with great recipes and great illustrations. Throughout my childhood, I poured over this cookbook. I loved it. Actually, why am I using past tense? Let’s be honest: I still have it, and I still love it.
So. Put-back potatoes, anyone? I’ve been a huge fan since I first made one around the time I got this cookbook. These days, I usually go for broccoli and cheddar put-backs – a classic combo, and the broccoli adds good fiber.
This particular recipe was born one evening when I felt like a good ole put-back. The problem: no one had been shopping in a while (a common problem in these here parts), and the broccoli I had in the fridge was on the yellow side (whoops).
I took stock of what we did have. Ricotta? Hmmm. Spinach? Do-able. Another classic combo, but will it work in a baked potato?
Oh yes, I found. Quite well. Read on for my grown-up recreation of a childhood favorite.