Life After I "Dew": Dinner With the Dews

July 21, 2010

Dinner With the Dews

It's that time again, what we ate for dinner! This week I took a cue from Miss 30 Minute Meals, Rachel Ray. Normally I don't like her, or her recipes, but this one stole my heart when it said if you like spinach & artichoke dip you'll LOVE this. Anyone who knows me knows I am a spinach artichoke dip connoisseur. This recipe did NOT disappoint! I LOVED it and so did Mr. Husband {even Chanel tried it and went nuts}.

Ingredients:1 10-oz box frozen spinach

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 tablespoon unsalted butter
3 garlic cloves, chopped
1 small onion, peeled and halved
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1/8 teaspoon freshly grated nutmeg {eyeball it}
1 14 ounce can artichoke hearts in water, drained and chopped {Get the quartered ones, it'll save you some chopping.}
A couple handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
Salt and black pepper
1 pound cheese tortellini or flavored tortellini,

Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.

I used these tortellini

Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. {I used one of these bad boys, if you don't have one I STRONGLY suggest getting one}

Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil. Season the sauce with nutmeg and reduce the heat to low.

Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.

I used this jar of artichoke

and this handy dandy tool to drain, LOVE Pampered Chef

Salt the boiling water and cook the tortellini {or ravioli, as the case may be} according to the package directions, about 3-5 minutes. Drain it well and toss with the spinach artichoke sauce. Serve immediately

and of course served with my famous bread sticks, a la Kroger

This was even delicious as leftovers for the next day! When I reheated it at work EVERYONE in the office commented on how good it smelled. Two thumbs UP!