I honestly had no intention of sharing these recipes on here when I set out to make them last night. But really, they are both too good not to share. You’ll just having to excuse the wonderful iPhone photography, as the camera bag was at the office.
I had made chicken and wild rice soup the night before, so Bran was fine having that as leftovers. I, unfortunately, toted a portion with me to work for lunch so I needed to mix it up with something else for dinner.
Sun-Dried Tomatoes and Mixed Greens Over Whole Grain Linguine
2oz Whole Grain Linguine
2-4 Tbsp of Sun-dried Tomatoes (I get mine from a local Italian deli)
1 Cup Mixed Greens
2 Tbsp Reduced Fat Feta Cheese
1 tsp Balsamic Vinegar
1 Tbsp Olive Oil
Salt & Pepper to taste
1. Cook spaghetti in a pot of boiling salted water until al dente, about
7 minutes. Reserve 1 Tbsp pasta cooking water and drain pasta.
2. In a medium skillet, heat olive oil. Add sun dried tomatoes, mixed greens, and balsamic vinegar. Cook
over medium-high heat until greens is wilted, about 3-4 minutes.
3. Toss spaghetti with the sun dried tomatoes and spinach. Stir in the pasta water. Season with salt and pepper. Sprinkle spaghetti with
feta cheese. Serve warm.
Next up on the menu were these little lovelies. If you love Chai, you will LoOOoOve these! They are super soft with just enough spice to warm you up on a cool Fall night.
Chai Spiced Sugar Cookies
Adapted from: here
What you need:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground
cardamom (I used 3/4 tsp nutmeg & 1/4 tsp more of cinnamon since I didn’t have this spice on hand)
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
What to do:
Heat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
In a small bowl, whisk together sugar, cinnamon, ginger, cardamom,
allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture,
set aside to reserve for rolling the cookies.
In the bowl of a stand mixer fitted with a paddle attachment, cream the
butter and the sugar-spice mixture at medium speed until light and
fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber
spatula as needed. Add the eggs and vanilla and beat at medium speed
until combined, about 30 seconds. Add the dry ingredients and beat at
low speed until just combined, about 30 seconds, scraping down the bowl
Place the reserved sugar-spice mixture for rolling in a shallow bowl.
Roll a heaping tablespoon of dough into a 1½-inch ball between moistened
palms, roll the ball in the sugar mixture, and then place it on the
prepared baking sheet. Repeat with the remaining dough, moistening your
hands as necessary and spacing the balls about 2 inches apart. Flatten
the dough balls with the bottom of a glass until they are about ¾ inch
thick, dipping the glass in sugar as necessary to prevent sticking
(after every 2 or 3 cookies).
Bake until center is just set and begin to crack, about 10 minutes,
rotating the baking sheets halfway through. Cool the cookies on the
baking sheets about 5 minutes; using a wide metal spatula, transfer the
cookies to a wire rack and cool to room temperature.
**My cookies did not turn out as puffy as the sources, but I have no doubt they were just as soft and yummy, so don’t be discouraged if yours flatten a smidge**
Happy Thursday Folks!