Today has been exhausting, but fun. The Toddler woke us up at 6:00 this morning, which is early for him. I let Husband sleep in a little bit … he will owe me next weekend. I plopped Toddler in front of Yo Gabba Gabba with some raisins and that gave me enough time to drink some coffee and make breakfast.
He loves that State Farm bear!
I intended to post last night’s culinary creation last night, but by the time I was done cooking, cleaning up, and putting the Toddler to bed, all I wanted to do was space out on the couch with a glass of wine. And that is exactly what I did.
So I’m not a huge fan of Rachael Ray. Actually, I can’t stand her. Her voice is annoying/manly, her recipes aren’t THAT great and they always contain a million different ingredients. However, I made one of her recipes last night and the Toddler actually ate it! I’m on a huge spinach kick right now so I am trying to find ways to get him to eat it.
I made a few modifications to the original recipe. Mine contained:
- 3/4 box whole wheat shell pasta
- 1/4 cup olive oil
- 3 cloves of minced garlic
- 1 pint cherry tomatoes, halved
- One 9 oz bag of spinach
- Salt and pepper
- 8 oz feta cheese, broken into chunks
Boil the pasta according to directions on the package.
In a skillet, heat oil over medium heat. Add garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach (it seemed like a LOT of spinach but it wilted quickly and became more manageable), and 1/4 of the water reserved from the pasta. Throw in some salt and pepper, add all of this to the pasta and put in the feta.
YUM! The recipe called for walnuts, but I omitted them because they seemed pointless and it’s just extra fat. There is already olive oil and feta aplenty in this. Success!