Gnocchi with Spinach & Pine Nuts

Original Recipe HERE

I love gnocchi.  It's a break from regular pasta, and it fills me up more.  And since the first few times I ever ate it were in restaurants, I (wrongly?) associate it with being a classy meal.

I had a problem with the gnocchi sticking to the pan when browning it.  I didn't want to add more butter, grease, or bacon, so a little bit of broth was added and helped.

Ingredients

2 packages (16 oz each) vacuum-packed gnocchi

2 Tablespoons butter

2 Tablespoons bacon grease [can substitute butter]

1/2 to 1 cup pine nuts

4 garlic cloves, minced

1 package (10 oz) fresh spinach, torn

1/4 cup broth [more or less, if needed]

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup shredded Parmesan [or to taste]

Ingredients

(1) Cook gnocchi according to package directions.  Drain.

(2) In a large skillet over medium heat, melt butter and bacon grease.

(3) Add pine nuts to pan.  Cook 3 minutes or until butter and nuts are lightly browned, stirring constantly.

(4) Add garlic to pan.  Cook 1 minute.

(5) Add gnocchi and spinach to pan.  Cook 1 minute or until spinach wilts, stirring constantly.  Add splashes of broth to prevent sticking, if needed.

(6) Turn off heat.  Stir in salt and pepper.

(7) Sprinkle with Parmesan before serving.

Kid Participation: None.

Moroccan Inspired Couscous

Original Recipe HERE

My kids liked the raisins and craisins in this dish, which I expected.  They are unpredictable about cauliflower, but since I chopped it up into pretty small pieces, they ate most of it because it was too much work to pick it out.  I offered grated parmesan, goat cheese, and feta to any who wanted them.  I'm the only one who picked the goat, which I thought suited it well.

Ingredients

1 1/3 cup Israeli couscous

1/2 red onion, chopped

Dash of ground cinnamon

1 3/4 cups vegetable broth

Small handful of pine nuts, toasted

Handful of fresh parsley, chopped [optional; I used a few shakes of dried]

Small handful of golden raisins

Small handful of dried cranberries

1/2 head of cauliflower, chopped

Salt to taste

Directions

(1) In a medium pot over medium heat, add olive oil, couscous, and onions.  Toss to coat.
(2) Add salt and cinnamon.
(3) Meanwhile, in a separate small pot, bring vegetable broth to a boil.
(4) When the couscous is just starting to toast, slowly add in the broth. Stir.  Bring to a boil; reduce heat and cover.  Let sit 10-12 minutes or until liquid is absorbed.
(5) While waiting, steam cauliflower until fork-tender.
(6) When couscous is done, remove from heat.  Stir in golden raisins, dried cranberries, pine nuts and parsley. Taste and adjust salt if necessary.
(7) Add in the cauliflower and gently toss.  Serve warm.

Kid Participation: None.