mezzaluna spinach soup

Not only is the school year coming to a close which is a whirlwind time but for the past two weeks, David and I have been fighting off a nasty cold. Our evenings have been consumed with sneezing, coughing, and trying to go to bed early. Yet, with the piles of grading calling to me from my work bag, I have tried to balance my need/desire for rest with the never-ending task of providing students with feedback on their assignments.  This has left dinners in a black hole. Last week, we simply pillaged our pantry. Which allowed us to eat through stocked items and goods that should have been eaten earlier but which also meant that we ate too many cheeseburgers and random meals for people trying to reinforce their immune systems. Finally on Sunday, there was (a) time and (b) ability to go grocery shopping. The only dilemma that remained was our low energy. We decided that since there was still a chill in the evening air that soup was probably our best bet. It would warm us up, include healthier ingredients than our depleted pantry, and would be quick and easy to pull together. This giant bowl of soup has sustained us thus far and hopefully after this week, we will both be in a place to rejoin the living.

1 box mezzaluna tortellini pasta

1 can 28oz diced tomatoes

6-8 cups vegetable stock

1 can white beans

1 bag of baby spinach

1 onion diced

3 garlic gloves diced

salt, pepper, red pepper flakes

Parmesan cheese

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In a large pot, saute the onions and garlic in olive oil until fragrant and translucent. About 3-5 minutes.

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Add the broth, spices to taste, diced tomatoes and bring to a boil.  Add the pasta and beans and simmer with a partially open lid until pasta is cooked to al dente. Add in a stir spinach until wilted.

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Serve with Parmesan cheese and enjoy!

spicy sausage & arugala naan pizza

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10 weeks.  That’s all that is possibly left until we meet out little guy.  In some ways, 10 weeks still feels luxurious and distant and in other instances it feels like a blink away. Of course we are excited for the day to come but there is always so much on the “to-do” list.  Regardless of our planning though, I am sure he will come whenever he is ready to grace us with his presence! This week, 30 weeks pregnant, marked a change in my energy level.  My second trimester energy high is starting to wane a bit and I am curious if the crushing first trimester exhaustion that I have had an extended reprieve from is returning. Getting through the day isn’t too challenging but I definitely feel the day on my bones when I ride home and in my muscles when I finally collapse on the couch. Quick and easy dinners are therefore a major necessity now. This latest naan pizza was so simple that it might become my next obsession.

Ingredients

4 Naan

tomato paste

ricotta cheese

1 Spicy Sausage

1 red onion

parmesan cheese

red pepper flakes, salt, pepper

olive oil

arugula

Preheat the oven to 425.  On a baking sheet lay out the 4 naan.  Mix 4 tablespoons of tomato paste with 4 tablespoons of water. Spread this mixture over the naan, leaving a little room at the edges for “crust.” Lay some thin slices of red onion on top of the sauce, crumple the ricotta cheese and scatter over sauce, sprinkle parmesan cheese, red pepper flakes, salt, and pepper. Remove sausage from casing and crumble and distribute over the 4 naan. Drizzle olive oil on each naan. Bake in the over for 16 minutes. Once the time is up, top each pizza with arugula, serve, and enjoy!