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Vegan Mango-Coconut Green Smoothie

Vegan Mango-Coconut Green Smoothie

Posted on Thursday, February 28, 2013 in Beverages

So, I realize I’m several years late to the party here, but I’ve finally discovered yoga.

It’s, like, a trip to the spa for a massage. Except you do it yourself, it’s cheaper, and you feel even better afterwards. I’m taking very beginner level classes – no impossible pose attempts in front of depressing mirrors and no hot-yoga blackout episodes, not that I’d know anything about either of those things – and I’m practically giddy over how much I’m enjoying it. “Grace” and “flexible” are about the last two words one would ever use to describe me, but if I keep this up, maybe I’ll get a little closer. So far, it certainly makes me feel great.

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Spaghetti Pot Pies with Spinach, Ricotta & Optional Ground Beef

Spaghetti Pot Pies with Spinach, Ricotta & Optional Ground Beef

Posted on Wednesday, November 14, 2012 in One Dish Two Ways

Have you ever had a spaghetti pie? You know, spaghetti noodles are mixed with eggs and cheese and pressed into a pie plate to act as the “crust,” then filled with sauce and cheese? It’s terrific comfort food. The spaghetti packs together to create the perfect texture, and gets kind of crispy around on the edges. And then it’s baked with sauce and cheeses. Yum.

I have a go-to spaghetti pie recipe that I’ll undoubtedly share here someday, but I decided to turn the idea upside down – literally – and share this one first: Spaghetti Pot Pies.

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Creamy Spinach Fettuccine

Creamy Spinach Fettuccine

Posted on Friday, July 20, 2012 in Veggie Dishes Everyone Loves

 

This pasta recipe is the happy result of my starting a batch of fettuccine alfredo only to realize we were out of a key ingredient  – parmesan cheese. Nooo! But a little nutmeg, baby spinach, and fresh basil saved the day – and the dinner – and actually elevated this creamy fettuccine recipe to something pretty special.

The super-creamy sauce starts with some shallots sauteed in butter. Add heavy cream (diet food it’s not, though I’d like to think the spinach helps), let thicken, season, and add the pasta, blanched spinach, and basil. It whips up in just a few short minutes, but tastes like a million.

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