I have only ONE recipe on this site that actually includes any form of pasta in its list of ingredients.
Can you believe that? Just One. Okay two, if you count this.
Now I have plenty of recipes that you could use with pasta, or sub in some pasta….but for the most part, my claim to a steadfast breakup with all things noodley and comforting has remained pretty consistent. I love you pasta, with all of my heart, and although it was tough to walk away you were making me fat around the middle and frankly sorta unhappy about it.
Okay then I admit it, we still sneak around occasionally (usually out at dark restaurants), and then there are those times that I just can’t avoid you in public (dinner parties, or somebody nice cooks for you, how can you say no?) but for a pasta prima donna such as myself….I think I did really well for a really long time, you know, shunning your starchy advances.
But this one? This one is such a keeper, I couldn’t keep my guard up another minute.
Poor little mushrooms. Somewhat underrated (what, a rubbery fungus?) and most often times an afterthought (I’ll take a large with pepperoni, sausage, peppers, olives….and, oh yeah, mushrooms) or delegated to the appetizer section of the menu (where they will be either stuffed or fried, let’s face it) mushrooms are really a versatile if not under-appreciated gem of an ingredient!
Thanks to the influence of my favorite fan of all things schroomie (hi, Michelle!), I took a look into the benefits of adding more of these guys into the diet….and I found that mushrooms contain just as much of an antioxidant capacity as tomatoes, pumpkins, green beans or zucchini! Surprise! Plus they are a great source of selenium, a mineral you don’t generally find in most fruits and veggies. Then there is the vitamin D and folate …. good news for any fungi fanatic, because lotsa people do not get enough of either. Consuming mushrooms can help with immunity, heart health, and even play an important role in DNA repair.
I don’t know about you……but I could definitely use some of THAT. eeek
SO eat your veggies….and your fungus. This creamy, cheesy, comforting casserole (yeh, I’m bringing the casserole back…don’t even try to stop me) will make it easy.
I have good news. No, you didn’t win the Publishers Clearing House Giveaway.
Sorry. But, listen………
Mangoes are available in January. Did you know this? I gotta tell you, I absolutely did not so when I spotted them at my not exactly trendy local grocery store I bee-lined right over and snagged a couple….but not without my suspicions. Produce out of season typically equals either way expensive or not-sah-good (usually both). Turns out mangoes have two growing seasons depending on where they’re from. January mangoes! This is awesome! No, really, this is exciting stuff!
But only if you like to eat.
Green thumb. Green light. Green room. Greenback. Greenhorn. Green with envy. Green around the gills. Greener pastures.
Lean Green fighting machine. Oh wait a second, did I get that one wrong? 😏
No matter, because that is exactly what you will be if you eat more, yeh, you know what’s coming here……….GREENS. This soup blends a gorgeous combination of spinach and broccoli, so you are getting the Batman and Robin cruciferous crusaders of the plant world, packed with vitamins, minerals, and fabulous flavonoids. SO what? Well, how’s a healthy cardiovascular system sound to you? What about reduced blood pressure? Maybe a little anti-inflammatory anti-cancer action?
How about just the most awesome, comforting and yummy bowl of soup? Green just may become your favorite color.
Gnudi…as in nudie…rhymes with cutie…it’s your duty…(? ha) Yeah, these guys may not be so pretty to look at naked but they sure are good. Creamy, cheesy sorta dumpling-like, yet not quite dumplings, these little meatless-balls are like ravioli without the pasta wrapper. Hence, they are in the nude. (bada boom!)