orecchiette with artichokes, tomatoes, spinach, and feta

For each Wednesday, aka "hump day," I am going to feature a "fast & furious" recipe that you can throw together in less time than waiting for the pizza delivery. A well-stocked pantry is a lifesaver, and I am currently putting together an autumn larder "must have" list to post in the next week or two.

In the meantime, here's a quick and easy family favorite. Ingredients:

• Orecchiette, the lovely "little ear" pasta
• Olive oil, 2 T
• Garlic, 3 cloves finely chopped
• Red pepper flakes (optional), 1/2-1 t
• Tomatoes, 2 medium chopped
• Artichoke hearts, 4/person quartered (canned are OK)
• Spinach leaves, 2 cups torn in medium-sized pieces
• Feta cheese, crumbled or cubed for topping

Prepared the vegetables and cheese while waiting for the pasta water to boil. After adding the pasta to the water, heat the olive oil to medium and add the garlic and red pepper flakes. Saute for just a minute or two. Be careful not to let the garlic brown---you just want it to be golden. Add the tomatoes and artichoke hearts, stir occasionally, and saute for about 5 minutes. Throw in the fresh spinach, and allow it to wilt while you drain the orecchiette. Add the cooked pasta to the vegetables, stir, and remove from the heat. Cover, and let sit for a minute or two. Dish up, and sprinkle with the feta.  Enjoy!

carrot curry soup

Have spent much of this lovely September Sunday in the kitchen, and I am happy to report it's been a very successful cooking session! :-)

I'm also happy to share with you one of the concoctions I came up with this afternoon---carrot curry soup. I originally planned to make carrot ginger soup, but then I started adding cumin and coriander and something else was born. :-)

Here's what I used:

• Nine carrots, scrubbed and cut into 1/2-inch pieces
• Olive oil, 2-3 T
• Onion, 1 medium-sized chopped
• Ginger, 1.5-inch piece finely chopped
• Garlic, 4 cloves finely chopped
• Veggie stock, 6 cups (use less if you prefer a thicker soup)
• Fennel seeds, 1 t
• Curry powder, 1-2 t OR I used 1/2 t each of cumin, turmeric, coriander powder, and asofetida
• Greek yogurt (or regular plain yogurt, sour cream, crème fraîche, etc.), 2 small individual containers
• Parsley, to garnish

First I sauteed the onion, garlic, ginger, and fennel seeds in the olive oil for about 10 minutes, medium heat, stirring frequently until the onion was translucent. Then I added the stock and carrots, brought to a boil, and simmered for 30-40 minutes, until the carrots were soft. After removing from the heat, I used a hand blender (if you don't have one of these, get one! Otherwise, use a regular blender) to cream until smooth, adding the curry spices and yogurt. Finish off with a bit of parsley---or a drizzle of fresh cream! Enjoy!!! :-)