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Love & Food ForEva

Bringing loved ones together just like mom did.

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ricotta

Spinach Ricotta Bucatini

November 6, 2015December 20, 2016 - Nikki 2 Comments

I try to stay away from pasta, but at heart, I am a true carb junkie. There, I said it. I’ve tried to quit the stuff, but I always keep coming back so why fight it? Sometimes you just need a big bowl of pasta. And this Spinach Ricotta Bucatini came together because I was cravingRead more

Posted in Main Course, Pasta, Recipes, Vegetarian - Tagged dinner, easy, pasta, ricotta, spinach

loveandfoodforeva
Real talk: the past month was a blur and I failed Real talk: the past month was a blur and I failed to take pics of any lunches because most of them were just MEH 🤷🏻‍♀️ so here are some lunches from the good old days when we had full time child care and all was right in the world 😂 #whatsrowaneating . Details on each meal in my stories + under my KIDS MEALS highlight 😘
My MIXED BERRY COBBLER is calling my name, so I’ My MIXED BERRY COBBLER is calling my name, so I’m thinking this needs to happen this weekend. How about you? 🥰 #loveandfoodforeva #mdw2020 🇺🇸 . Recipe link in bio + deets below! . INGREDIENTS: FRUIT FILLING 🌿6-7 cups mixed berries, washed and dried 🌿¾ cup sugar 🌿1 Tablespoon fresh lemon juice 🌿2 ½ Tablespoons cornstarch 🌿1 teaspoon cinnamon 🌿½ teaspoon nutmeg TOPPING 🌿1 1/2 cups all-purpose flour 🌿1 1/2 cups sugar 🌿1/4 teaspoon kosher salt 🌿1 1/2 sticks (12 tablespoons) unsalted butter, melted INSTRUCTIONS 1. Into a large bowl add all of the filling ingredients: berries, 3/4 cup sugar, fresh lemon juice, cornstarch, cinnamon, and nutmeg. Stir gently to combine everything together. Pour the fruit filling into a square baking dish or 9-inch pie dish. 2. Preheat your oven to 375 degrees Fahrenheit. 3. Next, in another large bowl, combine all of the topping ingredients: flour, 1 1/2 cups sugar, kosher salt, and melted unsalted butter. Stir together with a rubber spatula until the mixture just starts to come together. It will have a similar consistency to wet sand. 4. Form the dough into small rounds about 1/4 inch thick, but no need to be precise. Top the fruit filling with the dough rounds, overlapping where necessary to make it all fit in the dish. Any leftover dough crumbs can be sprinkled on top. 5. Put the baking dish/pie dish on a foil-lined baking sheet, then bake for 40-45 minutes. The crust should be golden brown. 6. Remove from oven and let cool for at least 30 minutes before serving. Optional: top with vanilla ice cream!
It’s GAZPACHO season! Can’t wait to make this It’s GAZPACHO season! Can’t wait to make this for dinner soon🍅#loveandfoodforeva . Recipe link in my bio + deets below! . INGREDIENTS 🌿5 vine ripened tomatoes 🌿½ English cucumber, peeled/chopped 🌿1 red bell pepper, chopped 🌿1 small sweet onion, chopped 🌿1 jalapeño pepper, seeded/diced (optional if you don't like spice) 🌿2 garlic cloves, minced 🌿1 teaspoon kosher salt 🌿¼ teaspoon ground black pepper 🌿½ teaspoon ground cumin 🌿¼ teaspoon dried oregano 🌿1 pinch cayenne pepper 🌿1 pint cherry tomatoes 🌿1/4 cup extra virgin olive oil 🌿1 lime, juiced 🌿1 Tablespoon red wine vinegar 🌿1 teaspoon Worcestershire sauce . INSTRUCTIONS 1. Fill a medium pot with enough water to cover the vine ripened tomatoes, but don’t put tomatoes in the pot yet. Set water over medium high heat until boiling. 2. While waiting for the water to boil, using a sharp knife, score the bottom of each tomato with an X. Once water is boiling, carefully put the tomatoes in the pot for 2 minutes. 3. Prepare an ice bath. Once the 2 min are up immediately remove the tomatoes and put into ice bath. 4. Starting where you marked an X on the tomatoes, peel pack the skins using your hands or a sharp knife. Cut tomatoes in half and scrape out the seeds (throw away). Roughly dice. 5. Into a large bowl add all the chopped/diced vegetables: vine ripened tomatoes, cucumber, red bell pepper, sweet onion, jalapeno, garlic. Also add the salt, pepper, cumin, oregano, cayenne pepper, and black pepper. 6. Put the cherry tomatoes, olive oil, lime juice, red wine vinegar, & Worcestershire sauce into a blender. Cover and puree until smooth. Pour the pureed mixture through a strainer into the large bowl of chopped vegetables. Using the back of a wooden spoon push the tomato puree through the strainer to get all the juice out. Discard remains. 7. Pour all the contents of the large bowl back into the blender. Purée for about 10-15 seconds. Return mixture to the large bowl and cover with plastic wrap. 8. Chill for at least 2 hours to overnight. Serve with fresh cilantro or parsley, a splash of olive oil, and crusty baguette!
With temperatures finally heating up I’ve got ic With temperatures finally heating up I’ve got iced coffee on the brain! My EASY VIETNAMESE ICED COFFEE is a fun way to switch things up at home! Cheers! #loveandfoodforeva . Recipe link in my bio + deets below! . INGREDIENTS 🌿8 Tablespoons Café Du Monde Coffee and Chicory 🌿4 cups water 🌿8 Tablespoons sweetened condensed milk 🌿ice cubes INSTRUCTIONS 1. Add coffee granules to a coffee maker, along with the water. Brew. 2. Add 2 Tablespoons of sweetened condensed milk to each glass, then add 1 cup of brewed coffee on top of the milk. 3. Fill to the top with ice cubes. Stir to combine the milk and coffee with a long spoon/straw.
Taking a moment to celebrate this good boy right h Taking a moment to celebrate this good boy right here! He’s 14 today, and if you know Rocky, you know he’s just THE best. Cheers to you, our miracle pup! 🎉🤍🎉#rockyrushe #birthdayboy
Today is for all the moms - moms in heaven, adopti Today is for all the moms - moms in heaven, adoptive mothers, step moms, grandmas, aunties, godmothers, dads who are both mom and dad, those who have lost babies, those who are unable to have babies, and those who are waiting month after moth to be called to motherhood - this world is made better because of your love, patience, sacrifice, and selflessness. #momsrule
Today’s lunch: fridge-clean out-green-smoothie-b Today’s lunch: fridge-clean out-green-smoothie-bowl (and the toddler loved it)! #momwin #loveandfoodforeva . RECIPE: 🌿1 banana 🌿1 apple 🌿2 cups frozen pineapple/mango/peach 🌿 juice from 1 lemon 🌿1 frozen ginger cube 🌿4 handfuls baby spinach 🌿2 celery sticks 🌿1-2 Tablespoons honey 🌿1/2 cup unsweetened almond milk TOPPINGS: 🌿blueberries 🌿heart bananas + hemp hearts 🌿unsweetened coconut chips + chia seed
One of my besties made my SIMPLE SHRIMP LINGUINE r One of my besties made my SIMPLE SHRIMP LINGUINE recently, so now it’s 100% happening this week - so flavorful, easy to make, and ready in just 20 minutes 🙌🏼 #loveandfoodforeva . Recipe link in bio + deets below! . INGREDIENTS 🌿Kosher salt 🌿12-16 ounces dried linguine 🌿1 stick butter unsalted 🌿3 tablespoons olive oil extra virgin 🌿8 cloves garlic minced 🌿1/2 teaspoon red pepper flakes 🌿1/2 cup white wine not sweet 🌿1/4 teaspoon ground black pepper 🌿2 pounds shrimp peeled/deveined/pat dry 🌿1/2 cup fresh parsley chopped INSTRUCTIONS 1. In a large pot of heavily salted boiling water, cook the linguine until al dente according to the package directions. Reserve 1/4 cup of the pasta water, then drain the pasta and return it to the cooking pot. 2. Meanwhile, in a large dutch oven heat the butter and olive oil over medium low heat. When the butter foams, add the garlic and red pepper flakes. Stir constantly and watch carefully, cooking for 2 minutes (it can burn quickly and you don’t want that!). 3. Add the shrimp to the butter and oil, allowing to cook for about 2 minutes on each side. The shrimp will be almost cooked all the way through. 4. Add the wine and black pepper to the shrimp, increase the heat slightly, and cook until bubbling, which should take a couple minutes. Taste the sauce and add salt to taste. 5. Add the cooked pasta to the shrimp and sauce. Stir well to combine, then add some of the reserved pasta water if it needs extra liquid. Add the parsley, stir to combine. Serve immediately.
Celebrated a very special lady’s birthday today Celebrated a very special lady’s birthday today (my awesome MIL!) with all of her favorites: deviled eggs, steamed artichokes with lemon garlic butter sauce, and key lime pie 😋 Also experimented with these puff pastry tarts, made with mushrooms and caramelized onions....good lawwwwd were they good! #birthdayfeast #loveandfoodforeva
Remembering my beautiful mother especially today.. Remembering my beautiful mother especially today....lost her 14 years ago to ovarian cancer. She’s the reason I started this blog and why I love cooking for loved ones 🖤 . I miss you so much, mom. And I would do almost anything to have you here to see and be with Rowan. He would make you so proud. Until we meet again, mahal kita xx #cancersucks
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