I was at my monthly book club meeting today. (Don’t ask about the book….)
We were discussing food. Sometimes, it seems like every group of people I find myself in ends up discussing food. Perhaps I’m the common element in it all….
It started with coffee – and whether or not anyone wanted milk. The woman sitting next to me said she had recently given up dairy. I (who will never give up cheese) asked if she was concerned about not getting adequate calcium.
The conversation meandered, as conversations do (we were avoiding the book) and ended up with most of the group saying that they were developing the habit of adding spinach to everything they cooked that could reasonably have spinach in it. Obviously not a roast chicken but any pasta or rice dish. It’s a great source of calcium and natural is always better than supplements.
I like that idea. I try to have spinach at least once each week, but I think I’m going to start seeing how many dishes I can add it to,
Click here to Pin Turkey, Leek, and Spinach SpaghettiPrint
Turkey, Leek and Spinach Spaghetti
This is an easy, hearty pasta dish. The sauce is made while the pasta cooks.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pasta
- 10oz (300gr) turkey, sliced into bite-size pieces
- 2 medium leeks – about 1 1/2″ diameter (3.5cm) each, cleaned and sliced, using light green
- 2 cloves garlic, minced
- 8oz (240gr) frozen spinach or fresh
- 1 tsp smoked paprika
- 1 tsp marjoram
- 4 tbs tomato paste
- 1 – 3 tbs water
- 5oz (150 gr) creamy goat cheese
- 4oz (120gr) dry spaghetti
- Cook pasta according to package instructions.
- Heat oil in large skillet over medium heat.
- Add leeks and sauté for 5 minutes.
- Add garlic, turkey, paprika, and sauté for 5 minutes longer.
- Add tomato paste, spinach, marjoram, and 1 tbs water, reduce heat to low, cover and simmer for 15 minutes.
- Mind the spinach so that it thaws. If sauce starts to dry out add more water.
- Add goat cheese and stir until it melts.
- Add drained spaghetti, toss well and serve.
Substitute chicken if you like, or leave it out and add mushrooms.
I only use 1 tbs of water – just to thin it slightly.
Keywords: turkey, pasta, spaghetti, goat cheese, spinach
Time for more blue from Chefchaouen….
This is a shop selling soaps. I love the way they displayed them.
One of the things we saw often, both in Rome and Morocco, were people taking photos of each other. Not the usual memory snap, but the posed photo for Instagram…. Hair fluffed just so, heat tilted, dress arranged, smile at the correct angle, etc. The posing and rearranging went on for (what seemed like) days.
On this particular staircase there was a line of young women, and a few young men, waiting for their turn to sit and stand and prance on the stairs.
I didn’t realize there was a line and simply walked up to this wall to take my photo. I waited until the woman left (I thought she was just walking down the stairs – I didn’t realize it was an Instagram shoot.)
Everyone in the line started yelling at me: to wait my turn and they had been waiting half an hour and get to the back of the line and so on….
I took my photo and walked away before they finished – or even realized that I had done it.
All those prettily dressed young people certainly knew a lot of very bad language…..
I loved this guy discreetly having an after-lunch siesta in front of his shop.
I think this might have been the entrance to a riad…. or maybe someone’s house.
There was more interesting streets to walk down…
Shops with local handcrafts to buy…..
We still like shopping.