Creamy Spinach & Mushroom Gnocchi

creamymushroomspinachgnocci This recipe is #FastFillingandFlavorful which makes it a perfect weeknight choice.

This dish serves 4-6 and will pair well with a dry white wine like this 93 Point $16, 2015 Casablanca Valley Arboleda Chardonnay from Chile or this 90 Point $22, 2017 La Marea Kristy Vineyard Albariño out of Monterey County on the Central Coast of California. Open one of these bottles of wine, add a crisp green salad and you’ve got an elegant #MidWeekFeast.

Spinach & Mushroom Gnocchi with Creamy Parmesan White Wine Sauce

1 tablespoon olive oil
1/2 medium onion, chopped
12 ounces portobello mushrooms, chopped
2-3 cloves garlic, minced
3 dashes Italian seasoning
1 heaping teaspoon Dijon mustard
1/3 cup dry white wine
1 cup heavy/whipping cream
1 pound uncooked potato gnocchi
1 generous handful baby spinach
1/2 cup freshly grated parmesan cheese
Salt & pepper, to taste
Fresh parsley, chopped, to taste

Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally until lightly browned.
Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
Stir in the Dijon mustard and white wine. Let it cook for a minute or so.
Add the cream and gnocchi. Wait until the sauce just starts to boil again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
Stir in the spinach, cover the pan again, and cook for 3 minutes.
You can add a chopped up cooked chicken breast to this when you are adding the spinach into the sauce if you want to add meat.
Stir in the Parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more Parmesan cheese grated over top if desired.

For weeknight cooking I am always looking for recipes that combine three criteria:

No exotic or expensive ingredients I have to search high and low for
Ready in thirty minutes or less
Can be made with meat or without

This recipe fit all of these plus two others that make it a winner in my book:

When a main dish recipe can be doubled so it can be a side dish or a lunch later in the week
When one of the ingredients is wine or the finished product naturally pairs with wine #GirlsGoneWine approved! #ThisGirlLovesToEat

Low Carb Pumpkin Cheesecake Mousse

I saw this on Pinterest and not only is it quick & easy to make, it is sinfully delicious without being heavy in calories or carbs! Thanks go to The Sugar Free Mom, Brenda Bennett, for this wonderful, easy to make, treat!

Low Carb Pumpkin Cheesecake Mousse

16 ounces cream cheese room temp
15 ounce canned pumpkin (not pumpkin pie filling)
2 cups heavy cream
1/4 tsp salt
2 teaspoons pumpkin pie spice or use cinnamon, ginger, nutmeg, cloves
1-2 teaspoons Pumpkin Spice liquid stevia or Vanilla Stevia to taste
1 teaspoon vanilla extract
Optional toppings: Sukrin Gold Brown Sugar Substitute

Instructions

In a KitchenAid or stand mixer blend cream cheese and pumpkin until smooth.
Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
Taste and adjust sweetener to your liking if needed.
Pipe into serving glasses and top with cacao nibs or brown sugar sub like Sukrin if desired. Best if Chilled about an hour to set and thicken but still fantastic to enjoy immediately!
Keep refrigerated until ready to serve.

Recipe Notes

Net Carbs: 4g

Amount Per Serving (0.5 cup)

Calories 280 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 16g 80%

Cholesterol 95mg 32%

Sodium 186mg 8%

Potassium 154mg 4%

Total Carbohydrates 5g 2%

Dietary Fiber 1g 4%

Sugars 2g

Protein 3g 6%

Vitamin A 132.1%

Vitamin C 2.2%

Calcium 7.4%

Iron 3.9%

* Percent Daily Values are based on a 2000 calorie diet.

If you’re interested in the things I may not devote an entire blog post to like: health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, gadget reviews, photos and other things that make my mouth water, I have a community page on Facebook: https://www.facebook.com/ThisGirlLovesHerFood

Tart & Spicy Butternut Squash Soup

It’s finally cool enough in California, at least once the sun goes down, to justify getting the stock pot out to make a hearty soup that can serve as dinner with a big salad & crusty bread that can then live on as a couple of workday lunches too! Great for the wallet AND the waistline! This soup is so rich, and has such depth of flavor, that it seems like a cheat meal, which is a plus during the non-stop holiday feast season.

Tart & Spicy Butternut Squash Soup

1 – 2 to 2+1/2 lb Butternut Squash (Peeled/Seeded/Chopped into about 1″ Cubes)
1 – Large Granny Smith Apple (Cut into about 1″ Pieces – seeds/core/stem removed)
3 – Large Ribs Celery Chopped
3 – Carrots (Peeled/Chopped into about 1″ Pieces)
1 – Medium Yellow Onion (Peeled/Chopped into about 1″ Pieces)
4 – TBLS Butter
1 – 32 oz Container Organic Chicken Stock
1+1/2 Cups Water
Freshly Grated Sea Salt (To Taste)
Freshly Cracked Pepper (To Taste)
Freshly Ground Nutmeg (1/4 tsp)
Cinnamon (1/2 to 1 tsp)
Cayenne Pepper (Pinch to 1/8th tsp)
Chopped Parsley (if desired)

Melt the butter in a medium stockpot and add the onions, carrot and celery. Sauté over low heat about 10 minutes. When onions just start to brown, add the squash, apple, salt, pepper, chicken stock and water. Turn the heat up to medium-high and bring just to a boil. When bubbles appear at the edges of the pan, reduce heat to low. Cover pan tightly and simmer soup for 45 minutes until squash is completely softened.

Remove soup from heat and either process soup until smooth using your blender (I use my Vitamix) and returning to the pan after processed or an immersion blender as shown in the video.

Once soup is smooth, add the Nutmeg, Cinnamon and Cayenne. Adjust spices to taste.

I came across a video that uses the same technique I use to make my soup, with slightly different measurements, and it’s much prettier, so I’ll give the standard #ShoutOut and #HighFive to Simply Recipes for producing a great (and quick) video that I can also use to demonstrate how to assemble my soup!

I’ve already been remiss at keeping up with my blog, so not having to produce a video is a definite bonus! #ThisGirlLovesToEat

Quick Homemade Enchilada Sauce

enchsauce Despite living just 4 miles from the Taco Bell Test Kitchen, we were not among the lucky few who were able to get one of the 32 reservations to the, usually closed to the public, secret spot to eat for free. #Damn! #ThisGirlLovesToEat

Since we missed that #GoldenOpportunity, I decided to make a favorite Taco Bell guilty pleasure of my Mom’s for #CincoDeMayo, the Enchirito the only problem? I forgot to buy enchilada sauce. UGH!

I’m brave and my husband was hungry, so into the pantry I waded for some staples and the result was a thick and flavorful sauce. Overall, it wasn’t bad at all!

Last Minute – Forgot to Buy it Enchilada Sauce

1 – 15 oz Can Tomato Sauce
2 Cups Water
1/3 Cup Canola Oil
2 TBLS All-Purpose Flour
1/2 tsp Cumin
3 TBLS Chili Powder
3/4 tsp Onion Powder
3/4 tsp Garlic Powder
Salt to taste

In medium saucepan, heat tomato sauce and oil over medium-high heat
Whisk in flour, stirring until well blended
Stir in water and return just to a boil
Add the spices and reduce heat to low
Simmer for 10-15 minutes
Add salt as needed

Tip: If sauce is going to be used for enchiladas in a casserole, you may want to add 1/4 to 1/2 cup more water to thin it down a touch.

Sauce will keep up to a week in a tightly closed container in the refrigerator.

Eat All You Want & Don’t Gain! Really!

fruits Everyone who follows this blog regularly knows that #ThisGirlLovesToEat. Anything that lets me eat unregulated amounts of food that I like, except kale #IHateKale, without bursting out of my jeans is something that is going to catch my attention. Sounds unlikely? I know, I doubt it too, but I’m willing to be a guinea pig!

According to scientists, you can eat as much of these 14 foods and not gain any weight due to their high water and low-starch fiber content while containing very few calories.

These foods are not high in muscle building (and fat burning) protein, but they are filled with vitamins, nutrients and antioxidants.

Celery:

95% Water
Contains potassium, folate, fiber, and 30% of your daily requirement of vitamin K
Has about 6 calories per serving
Eat when fresh – celery loses most of it’s nutritional benefits after 5-7 days

Kale:

One of the few foods that contains an Omega 3 Fatty Acid
1 Cup has about 33 calories
High in vitamins and folate

Blueberries: three-blueberries

Champion in the Antioxidant world – has more than any other fruit
1 cup has about 85 calories
1 cup has 14% of the recommended daily requirement of fiber

Cucumbers:

96% Water
16 calories per serving
Seeds and skin contain most of the Fiber and Vitamin A (Beta-Carotene) which is good for your eyes

Tomatoes:

Contain lycopene, a carotenoid, which helps fight against chronic diseases
High in vitamins A, C, and B2, as well as folate, chromium, potassium, and fiber
1 medium-sized tomato has about 25 calories

Grapefruit:

High in fiber, which stabilizes blood sugar helps you feel fuller for longer
1/2 a grapefruit has about 50 calories
High in Vitamin C and folate
Grapefruit has been found to help in weight loss, lowering cholesterol, and improving digestion

Broccoli:

Contains an anticarcinogen known as sulforaphane
Most nutritious when eaten raw or steamed
Contains vitamins A, C, E, and K
1 serving contains 20% of your daily fiber requirement
1 serving has about 31 calories

Cantaloupe:

Contains beta carotene, a form of vitamin A that promotes healthy eyes
Contains potassium
Contains more than 100% of your daily recommended value of vitamins A and C
90% Water
1 serving has about 55 calories

Cauliflower:

Contains antioxidants and phytochemicals to help fight off chronic disease
An excellent source of folate, fiber, and vitamins C and K
Has about 25 calories per serving

Blackberries:

Blackberries can help your brain to stay alert
Rich in vitamin C as well as antioxidants known as bioflavonoids
Can aid with digestion
Tightens tissue, leading to younger-looking skin
1 serving has about 62 calories

Lettuce:

Whether Romaine, Green Leaf, Red Leaf, Romain, etc.: 96% Water
Folate, iron, and vitamins A and C
1 serving has 10 to 20 calories

Oranges:

High in Vitamin C which is crucial in collagen production: oranges help keep skin free of damage and looking good
Medium orange has about 80 calories
You need to eat the white stuff under an orange’s skin (pith) it contains a lot of fiber, which helps lower cholesterol and blood sugar levels

Strawberries: strawberries-on-white-plate

Fat-free, sodium-free, and cholesterol-free (healthy for the heart)
More vitamin C in one serving of strawberries than there is in one orange
Tons of polyphenols, a type of antioxidant
A good source of potassium and fiber
1 Cup of strawberries has about 50 calories

Honeydew Melons:

Only slightly more calories per serving than cantaloupe (64)
Contains over half of the recommended daily value of vitamin C
Contains over half of the recommended daily value of copper, which is crucial for healthy skin

If you are interested in more scientific details, you can read the original article on INSIDER.

Artichokes With Roasted Garlic Wine Dip

home-artichoke I love living in Southern California where there is the availability of local fruits and vegetables in the stores, as well as what is trucked and flown in from around the country and from other parts of the world, pretty much year-round. It really makes cooking and eating fun! #ThisGirlLovesToEat

One of the few things that I do have to be patient for are artichokes. Nowhere grows them as big and meaty as we do in California. In fact, 99.99% of all commercially grown artichokes are grown in California.

CAF_fest_logo-2017 Since I happen to love them, it’s a pretty good thing that Lt. Governor Gavin Newsom named artichokes the Official State Vegetable of California on April 10, 2013. Artichokes from California are so fabulous that they’ve had their own festival for the past 56 years: Castroville Artichoke Food & Wine Festival.

Some people dip their leaves in mayonnaise (which makes me want to gag), others in various aiolis, dips or other concoctions, but I’ve been a ridiculous creature of habit for as long as I can remember, eating my artichokes one way and one way only: dipping each succulent leaf into a bowl of melted butter. Occasionally I may deviate in the preparation of the steam that surrounds my artichoke, adding some white wine, maybe some garlic or some lemon to the water, but I never deviate on my buttery leaf bath. Until now.

This long forgotten recipe I’d clipped from the May 2007 edition of Cooking Light Magazine convinced me to change my ways (at least temporarily).

artichokes-dip-ck-1622453-x

Artichokes With Roasted Garlic Wine Dip

2 whole garlic heads
4 medium artichokes (about 3 1/2 pounds)
1/2 cup dry white wine
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 tablespoon butter
1/4 teaspoon kosher salt
Chopped fresh parsley

Preheat Oven to 400° F.
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° F for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until a leaf near the center of each artichoke pulls out easily. Remove artichokes from pan.
Combine half of garlic pulp and wine in a small saucepan; bring to a boil. Cook 2 minutes. Add broth; cook until reduced to 1/2 cup (about 8 minutes). Remove from heat; stir in butter and salt. Pour mixture into a blender; add remaining half of garlic pulp. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Sprinkle dip with parsley, if desired. Serve dip with warm artichokes.

Houston’s Hawaiian Rib-Eye

Someone at Bon Appétit was able to sweet talk the people in charge of the vault of recipes for some of the most ordered favorites at Hillstone’s (Houston’s Steakhouse) and I couldn’t be more excited!

One of my favorite items on the Houston’s menu is the Hawaiian Rib-Eye Steak. It’s obviously one of their most popular items as well, since it it the featured photo on their website! It’s juicy, full of flavor and hits the table with a hint of sizzle from the grill. What more could anyone ask for? #ThisGirlLovesToEat

hawaiian-rib-eye-steak

Houston’s Hawaiian Rib-Eye Steak (Serves 4)

2 cups pineapple juice
½ cup soy sauce
½ cup sugar
5 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
⅓ cup chopped white onion
1 – 1-inch piece ginger, peeled, finely chopped
2 – 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)

Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger.
Set aside 2 Tbsp. marinade for butter.
Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.

Do Ahead: Steaks can be marinated 3 days ahead. Keep chilled.

4 tablespoons unsalted butter, room temperature
2 teaspoons toasted sesame oil
Kosher salt

Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt.
Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.

Do Ahead: Butter can be made 3 days ahead. Keep chilled.

Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low.
Season steaks very lightly with salt (omit this step if marinating more than 24 hours).
Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes.
Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.)
Transfer steaks to a wire rack.
Slice butter into ¼”-thick rounds and divide between steaks.
Let rest at least 10 minutes before slicing.

Serve alongside a baked sweet potato with a pat of butter & a dusting of cinnamon and sugar (or a splash of maple syrup) and a simple mixed green salad.

This Girl Loves to Eat!

Creamy Spinach & Mushroom Gnocchi

Low Carb Pumpkin Cheesecake Mousse