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One-Pan Shrimp and Spinach Pasta

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One-pan meals are easy to make and greats a great tasting dish. This one-pan meal is no exception. The chicken broth is absolutely delicious in this dish, then the milk and parmesan add a bit of creaminess to the sauce. The spinach also has it’s own flavor though it imparts a bit to the broth, then the shrimp don’t get much time to add to the over all flavor, but they do add a unique flavor, so not every bit is the same. I made some alterations to the recipe since I made it. I added too much broth at the beginning, so my dish was very runny, almost a sou;p. I also altered the order of adding the ingredients in the beginning. I added the pasta first, but I should have started with the spinach first, because I wanted the spinach to boil for at least 15 minutes total, but the pasta only needed about 14 minutes. This dish was absolutely delicious! It made 4 large adult sized portions.

One-Pan Shrimp and Spinach Pasta Recipe CardDownload

What You Will Need

  • 2-3 Cups Washed Spinach
  • 4 Cups Chicken Broth
  • 2 Cups Rotini
  • 1 1/2 Cup Cooked Shrimp
  • 2/3 Cup Milk
  • Large Saucepan

Directions

1. Begin by placing your broth in your pan and heating it over medium high heat until it boils. Add your spinach, let cook for 2-3 minutes, and then add your pasta. Let boil for another 13-15 minutes until your pasta is finished cooking.

2. Reduce your heat to medium, remove pan from heat and add your milk. After about a minute return your pan to heat, let cook until almost boiling. Add your shrimp, and stir into pasta. Turn off heat and remove from burner. Plate your pasta, then top with some shredded Parmesan before serving.

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Thanksgiving 2020

For 2020, we’ll be trying to have as normal of a Thanksgiving as possible. This year will be my second year cooking dinner, and I have many new foods planned for this meal. Last year, was the standard three: turkey, mashed potatoes, and stuffing, then we also had some crescents and 2 different veggies. This year, I am planning a sweet potato casserole, glazed and roasted beets, crescents again, and frozen green beans from this summer’s garden. This year I also made a pumpkin pie that we’ll be having with our dinner. Once the day is over, Friday, I’ll also be boiling the bones to make stock again this year. This year’s stock will be frozen like before, however this stock will likely be used almost strictly entirely for gravy.

To see recipes for what I’ll be making, you can click a link below!

Click here to see my recipe for Stuffing and Turkey!

Click here to see my recipe for Mashed Potatoes and Gravy!

Click here to see my recipe for Pumpkin Pie!

Click here to see my recipe for Sweet Potato Casserole and Honey Roasted Beets!

Click here to see my recipe for Turkey Stock!

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Pumpkin Seed Butter

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Almost any seed or nut can be turned into this peanut butter state. Most nuts and seeds have oils that come out once they are crushed and with just a bit of additional oil, you can get a nice and smooth peanut butter alternative. For this recipe, I used the roasted pumpkin seeds I made a week ago. These pumpkin seeds were crisper than store bought seeds and had more of a roasted flavor. The quality and flavor of your seeds will greatly affect you butter. This recipe was made with 1 cup of seeds, made 1/2 cup of butter, and is enough for 2 sandwiches.

Pumpkin Seed Butter Recipe CardDownload

What You Will Need

  • 1 Cup Roasted Salted Pumpkin Seeds
  • 2 Tbsp Oil
  • 1 Tbsp Sugar
  • Blender
  • Storage Container

Directions

1. Add Seeds to Blender. Add sugar, then blend for 3 minutes on high. Slowly add oil 1/2 Tbsp at a time, and blending 1 minute between additions. Blend until desired texture is reached. Transfer to a small storage container and store in the fridge.

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Thai Pasta

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This Thai pasta is very easy to make and is full of flavor. Before you make this dish there are a few things to note. First, you can use other Thai noodles for this recipe, but even Thai noodles should be soaked before finished in the pan with the sauce. Second, prepare everything before hand. The spices in the oil can burn if cooked for too long or too hot. You could also start by cooking the pork first, then throwing it together after, but it’s important to let the garlic and cayenne be able to cook and infuse with the oil. The garlic pepper oil is the focus of this dish. Third, you can make this dish as hot or as mild as you like. This recipe has a bit of spice as an aftertaste, but it’s not nearly as spicy as traditional Thai cooking. Finally, this recipe is easy to make if you are in college or work a demanding job. This recipe makes 4 adult servings.

Thai Pasta Recipe CardDownload

What You Will Need

  • 1/4 cup Oil
  • 1 Diced Onion
  • 2 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • 1 tsp Ground Cayenne
  • 2 Pork Chops, cut into strips
  • 1/4 cup Carrots, chopped
  • 1 1/2 Tbsp Oyster Sauce
  • 1 Tbsp Fish Sauce
  • 1 tsp Hot sauce
  • 2 Ramen Packs
  • Wok
  • Large Bowl

Directions

1. Open 2 packets of ramen noodles. Place in a large bowl and cover with water, let sit. Prep your ingredients. Begin heating wok over medium-low heat. Once hot, add the oil, onion, garlic, red pepper flakes, and ground cayenne. Stir and cook for 2-3 minutes.

2. Add Pork and cook for 3-4 minutes. Add carrots, oyster sauce, fish sauce, and hot sauce, and cook for another 3-4 minutes. Add your strained ramen noodles. Toss and cook for 4-5 minutes or until hot. Remove from heat and serve.

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Pumpkin Bread

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Pumpkin bread is another simple way to use up any extra pumpkin you may still have. I roasted my pumpkins before I blended it into a puree for these pumpkin recipes. This bread has lots of seasonal flavor and is very easy to make. This bread has good moisture, a good bread/cake texture, and is not overly sweet. I was able to make 3 loaves from this recipe, however, I only filled my pans half way, so if you want bigger loaves, just fill your pans a more, but leave about 1/2 an inch for expansion. This bread is also very similar to a zucchini bread, just with pumpkin and with festive spices!

Pumpkin Bread Recipe CardDownload

What You Will Need

  • 4 Cups Pumpkin Puree
  • 4 Eggs
  • 4 Cups Flour
  • 3 Cups Sugar
  • 1 Stick of Butter (1/2 Cup), Melted
  • 1 Cup Oil
  • 3 Tbsp Cinnamon
  • 1 Tbsp Nutmeg
  • 1/2 Tbsp Cloves
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • Standard Bread Pans
  • Non-stick Spray
  • Mixing Bowl

Directions

1. Heat oven to 325 F. Spray bread(s) pan with non-stick spray then coat with flour. In a mixing bowl, creme together sugar and butter. Once combined, begin adding oil and eggs slowly. Add your spices, baking powder, and baking soda, then slowly mix in flour, and finally, mix in your pumpkin and stir until fully combined.

2. Fill bread pans to 1/2 to 3/4 full. Bread will not rise much. Bake bread for 65-70 minutes until tester comes out clean. Remove from pan and let cool to room temperature. Once cooled, eat within a week, or wrap with two layers of cling wrap before freezing.

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