Lemon Braised Artichoke Pasta

I got this recipe from ohsweetbasil.blogspot.com We made it this week and thought it was good. It definiately takes a bit of preparation and quite a few ingredients, but the result was yummy! I think artichokes are one my new favorite things :)

1 pound Angel Hair Pasta (or fettuccine, thin spaghetti etc)

1/4 cup olive oil

4 cloves garlic, sliced

2 teaspoons fresh oregano leaves

1/2 cup vegetable broth

4 cups spinach, stemmed and washed

Lemon Braised Artichoke Hearts, recipe follows

1/4 cup chopped Italian parsley leaves

1 tablespoon butter

Salt

Freshly ground black pepper

Grated Parmesan, for serving

Lemon-Braised Artichoke Hearts:

1/2 cup extra-virgin olive oil

1/2 cup freshly squeezed lemon juice

1/2 tsp dry thyme

1 1/2 teaspoons minced garlic

1 1/2 teaspoons kosher salt

Small pinch freshly ground pepper

1 Can Artichoke Hearts broken up

Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Bring to a boil. Add artichoke hearts and turn down to a simmer. Cook for 10-15 min.

Cook pasta according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.

"Chicken" Pillows (Melissa Vogt)

I love finding recipes where you can use meatless products (such as bocca, and morning star) and have them turn out similar to the original recipe where real meat is used. I tried these tonight and they turned out great and it was super easy. It's another recipe from Melissa over at vegginout247.blogspot.com

1 package of the Morningstar Chicken Strips
1 package of Cream Cheese (soften at room temp.)
1 package of Crescent Rolls
Flavored Shake N Bake. She used BBQ, but they didn't have that one where I shopped, so I got the Ranch and Parmesan cheese and it was yummy! (each box comes with 2 bags and 2 things of powder - you only need one) So you can use the other one next time :)

* Line a cookie sheet with tin foil
* Dump whole package of Morningstar Chicken Strips into Shake N Bake and shake until they are covered.
* Lay the chicken strips on the tin foil covered cookie sheet/pan and bake at 375 degrees for 5-7 minutes until warm
* Put Cream cheese that is softened into a medium size bowl. Then pour a little bit of the Shake N Bake for a little more flavor and mix up. Then rip the Chicken Strips up into smaller pieces and add in and mix.
* Put a spoon full of the mixture onto the bigger end of each crescent roll then roll up from the stuffed end to the skinny end and I folded the sides up and over. Put on cookie sheet/pan (with out tin foil - I just remove the tin foil from previous use and use the same sheet pan)
* Put in oven at 375 and bake 13-15 minutes or until the rolls are cooked.