Meatless Meal- Shallot Pasta

Around this time of year I start running out of ideas for "no meat-Friday" dinners. Thought I'd share a recent favorite of mine- shallot spaghetti. This dish is very simple to throw together and it packs a lot of flavor! Don't worry if you're not a huge onion fan shallots are much more mild and sweet- give it a try!  I also find that this dish lends itself well to whole-wheat spaghetti because it gives it a nice nutty flavor that makes you not miss the meat. I like to pair this with an arugula salad and some shrimp cocktail to round it out. 

(p.s. I much rather make it with a little crispy pancetta garnished on top to give it a little more texture and amp up the taste, as it is shown below- but we all have to sacrifice sometimes right!?)

Total Cook Time: 35 minutes
You will need:

8-10 shallots depending on size
2-3 handfuls of baby spinach

1 lb spaghetti (save about 1/2 cup cooking water)

Garlic

Olive oil
Butter

3/4 cup grated Parmigiano Reggiano cheese

*Optional prosciutto or pancetta- few slices

First up get your water on to boil and then peel and chop up shallots, garlic and pancetta...

Then heat a liberal amount of olive oil in a pan over medium-low heat in a high-sided skillet. Add pancetta/proscuitto if using, and crisp it up and set aside.  Then add butter, garlic and shallots to the oil and cook slowly to let them caramelize, about 20 minutes.  Season with salt and pepper.

Then throw in the baby spinach and stir around to let it wilt. . .

Stir in the resereved pasta water to help get brown bits incorporated into the sauce...

Then use tongs to add in cooked pasta and grate cheese liberally into pan, toss to coat evenly..

Top with crispy salty goodness (pancetta/proscuitto) and serve!

Easy Dessert- Best.Cake.Ever!!

I came by this recipe from a co-worker a few years ago. You can find it on the internet called "chocolate cavity maker" cake. This is my go-to cake when I need to bring something for brunches/birthdays/holidays but don't have time to spend on an involved dessert. This is so easy that you practically don't need anything but the pictures below. The best thing is that you toss everything in one bowl so easy cleanup! The recipe is more of a method, you can play around with the flavor profiles and make a whole different cake. The chocolate is my personal favorite-people go nuts for it!

The girls and I made the classic chocolate Kahlua and a vanilla white chocolate version for the Christmas bake sale this year and they were both gone in an instant. What will be your favorite combo?!

The recipe below is for the original chocolate version,  with the vanilla version in parenthesis
If you want to change things up do so by changing the pudding, cake, alcohol and mix ins.

You Will Need:
18.2 oz box of dark chocolate or chocolate fudge cake mix (butter cake mix)
16 oz sour cream
3.9 oz instant chocolate pudding mix (white chocolate pudding)
1/3 cup vegetable oil
3 eggs
1/2 cup Kahlua liquor or strong brewed coffee (Godiva white chocolate liquor)
1 1/2-2 cups semi-sweet chocolate chips (butterscotch chips)

First step- gather your ingredients, a large bowl, hand mixer  and a bundt pan.  Preheat oven to 350 degrees.

  

Next literally take all ingredients with the exception of chocolate chips and dump them into the bowl

Next using hand mixer blend well then fold in chocolate chips (the girls got in on some spatula action)

Spread into greased and floured bundt pan and bake for 1 hour until cake springs back when touched.

Let cool in pan for 10 minutes then turn out to cool completely on wire rack.....

and Voila!!!!!

I dusted these with just a little powdered sugar because they are plenty sweet without frosting but hey- its' ups to you!!

Be sure to share your flavor combos with me!!!