Day 79: “Rachael Ray Express Lane Meals”
March 20, 2011
The idea of finding what you need in the grocery store after work and to take home those items and turn out a home cooked meal is a great idea. My idea of hell is going to any grocery store between the hours of 4:00 and 6:00 pm. That is the time that you find the over worked parents and the over tired children both crying. I told the cashier at my grocery store last week that they should be paid extra between those hours. So if you can plan to get to the store before 4:00 pm grab this cookbook and grab the items and run through the express lane and get home to make your family a great meal.
For each recipe in this cookbook, Rachael gives you the express lane items that you will need to buy and then there is an area of staples that she assumes that you have on hand. She even has a master list of things that you should keep on hand and where to store the items. My recipe came from the section “meals for the exhausted” where minimal work is needed and just a few items need to be grabbed from the store. If I was Rachael, I would just bring my food storage items to work everyday and pack the leftovers from her show and them and call it good. Do you think she ever gets tired of being perky and cooking?
The Ruling: I liked it! Youngest child said he was full but I made him take a bite anyway, and he said he didn’t care for it. My husband and middle son thought there was too much spinach in it. Then I read the introduction to the recipe, “If you like those spinach and artichoke dips you get on the appetizer menu in restaurants, you’re gonna LOVE this!”. She is right! You need to add chips to the list of ingredients as I ate my sons spinach and artichoke hearts after he picked out the tortellini. My son also thought that some chicken would have been nice and hubby added red pepper flakes to his for an added kick!
Spinach-Artichoke Cheesy Tortellini, page 48
- 1 10-ounce box frozen spinach
- 2 tablespoons EVOO
- 1 tablespoon unsalted butter
- 3 garlic cloves chopped
- 1 small onion, peeled and halved
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- 1/8 teaspoon freshly ground nutmeg
- 1 14-ounce can artichoke hearts in water, drained and chopped
- a couple of handfuls grated Parmigaino-Reggiano or Pecorino Romano cheese
- salt and black pepper
- 1 pound cheese tortellini or flavored tortellini, such as wild mushroom
- Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.
- Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a bubble. Season the sauce with nutmeg and reduce the heat to low.
- Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
- Salt the boiling water and cook the tortellini according to package directions, about 3 to 5 minutes. Drain it well and toss with the spinach-artichoke sauce. Serve immediately.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. For daily organizing tips find the MS. Simplicity fan page here.
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