Another pasta dish with a Greek twist.
I’m rather (excessively?) fond of feta cheese and dry-cured black Greek Olives. I think the combination adds so much flavor to any pasta dish. Or risotto or vegetable or salad.
Add pepper, spinach, garlic and onions and you have a simple, skillet dinner.
The recipe, Chicken, Spinach and Feta Pasta, has been updated, nutrition information added, and re-posted here: Chicken and Spinach Pasta.
I was reading Cooking Light magazine the other day.
First – my apologies, Cooking Light. I really think you have a wonderful magazine and, for the most part, I like your recipes (everyone has a dud now and again, don’t feel bad). But there are a few things in every issue that I take issue with (;-))
I know you measure precisely so that your nutrition information is as accurate as possible…..
But do you really expect cooks to use 1/4 cup of onion?
And if I’m trying to be as accurate as you, how finely should I chop that onion to fit in my 1/4 cup?
Apparently I’ve been out of the US too long. I saw several ‘easy, weeknight recipes’ that featured steak or shrimp. I’ve always kind of considered steak or shrimp to be for a nice, leisurely weekend dinner…. Not something I whipped together after a busy day.
Do regular, working people really eat that well? Or is steak and shrimp that reasonably priced in the US?
Speaking of prices…. I can buy 3 level of ground beef: 5% fat, 15% fat and 20% fat. The 5% fat is the cheapest with the 20% fat being the most expensive. Thought you should know.
Back to the mag….
At the back of the magazine, under ‘The Enlightened Cook’. there is a step-by-step bit on how to prep Swiss chard.
It tells one to fold the leaf in half lengthwise and cut out the hard ‘stem’, then to slice and use the leaf.
Here, in France one would be told to trim the leaf away from the ‘rib’, then slice or chop and use the rib (stem).
Being multi-cultural I use it all. I give the sliced or chopped stem a few minutes head start in the skillet. For a salad I would sauté the stems and use the leaves raw.
How do you use chard? (If you use chard… if you don’t, you should)
Finally, I know the majority of Cooking Light readers are perfectly happy using the low-fat this and the non-fat that. Personally, I would never touch the stuff. I would either use less or substitute something else…. like yogurt for sour cream.
But, that’s just me. We all get to have our quirks.