Tag

pasta

travel log | rome.

J: The Bakers are baaack. We had the most amazing honeymoon. It was hard coming home, but all good things must come to an end I suppose!

Jay and I started our journey in Rome, Italy. With just a few hours to explore, we really made our rounds:

Rome Room
Our adorable room at Groupe Valadier Roma. Highly recommend! Super friendly and perfect location.
Il Brillo
First stop… pizza. Il BrIllo Parlante just down from our hotel was superb.
Pantheon
We took a stroll by a little piece of history… The Pantheon.
Rome night
Rome at night.
Piazza Venezia
Piazza Venezia. The central hub of Rome. It’s a ZOO as you can see.
Trevi Fountain
The Trevi Fountain was under construction, but still gorgeous.
Spanish Steps
The Spanish Steps are great, but the view from the top is even better.
tiramisu
We ended our night with the best tiramisu we’ve ever had at Antica Osteria Brunetti.

You can’t do Rome on 1 night, but we definitely made a dent. Next up on our honeymoon travels… Turkey! Stay tuned.

 

 

 

 

 

 

 

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baked spinach + ricotta shells.

The weather has been BLAH for weeks now, and that means we’re spending more nights at home. L whipped up this quick/healthy (but also deliciously comforting) pasta dish on Saturday night.

Ingredients: 
  • 16 jumbo pasta shells
  • 2 teaspoons extra virgin olive oil
  • 1/2 pound baby spinach (or 8 oz frozen spinach, thawed)
  • 1/4 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 16 oz skim ricotta cheese (or 8 oz ricotta and 8 oz part-skim mozarella, grated)
  • 1 egg, lightly beaten
  • 1 tablespoon chopped basil
  • 1 1/2 cups marinara sauce
  • 2 tablespoons grated Parmigiano-Reggiano cheese
Method:
  • Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 10 minutes. Drain well then toss with olive oil in a large bowl; set aside.
  • Preheat oven to 375°F. Heat some olive in a wide pan over medium heat. Add red onion and garlic and cook a few minutes, stirring constantly. Add spinach and cook until wilted (or softened, if you used frozen), a few minutes more.
  • Add spinach, onion and garlic to bowl with ricotta, mozzarella (if using), egg and basil to make the filling.
  • Spray the bottom of a shallow baking dish (large enough to hold the shells in one later) with non-stick cooking spray. Add a few spoonfuls of marinara sauce in the bottom. Fill each shell with spinach mixture and arrange in the dish.
  • Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more. Adapted from a Whole Foods recipe.
  • Spinach Filling
    spinach filling.
    Shells
    we squeezed as many shells as possible.
    Ready to Bake
    ready to bake.
    Finished Baked Shells
    of course we forgot to take a pic of our finished product…so here’s one from Whole Foods

    Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.

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kale pesto.

Hi Hi, Glitter Girls!

As you know, we have been craving spring. L made this kale pesto Friday night and it really satisfied her desire for something fresh and healthy. Plus, it was delicious!

Kale Pesto (adapted from Downtown Romantic via Glitter Guide)

Ingredients

  • 1/2 cup chopped walnuts (or pine nuts)
  • 8 ounces kale, trimmed, rinsed, and chopped
  • 1 cup shredded Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 1-2 cloves garlic, chopped
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Method

  • Toast nuts in the oven or a frying pan until they’re golden and fragrant. Careful – this only takes a few minutes! Let cool. (This took me a few tries – I am easily distracted.)
  • Wash and dry kale, and trim all of the stems off. You should just have the leaves left.  OR, use bagged kale leaves. These are usually available in a 16 oz package – use half for this recipe. Use the other half for green smoothies.
  • Bring a large pot of salted water to boil. Drop the kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it wilts.
  • Pour the kale into a colander and rinse immediately with cold water. Press out as much water as you can using a dishtowel.
  • Place the nuts, kale, Parmesan, olive oil, garlic, lemon juice, salt, and pepper in a blender or food processor. Purée until smooth. You may need to add more olive oil to reach desired consistency.
  • Toss cooked whole wheat pasta with pesto. Top with freshly grated Parmesan cheese. Or, spoon a few dollops on pizza – delicious.
  • To refrigerate, cover with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags. Freeze for up to two months.
Kale Pesto
puree of freshness.
Kale Pesto + Penne
kale pesto + whole wheat penne
Kale Pesto + Pizza
kale pesto + pizza

This tasted so fresh! Joe and I ate it on whole wheat penne Friday night, and my friend Kate and I enjoyed it on pizza Sunday night. Definitely a fresh, healthy take on a classic.

Have you tried any new recipes lately? Tweet us @glitter_blog_xo, or Instagram pics at @glitter_blog_xo.

Xo

L+J

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