Fettucine Boscaiola

This is another recipe from Kidspot. They're recipes aren't really healthy, but they're quick.

Ingredients:

• 250 g fettucine (use more or less to your preference)
• 1 tsp olive oil
• 2 tbsp margarine
• 10 slices bacon, sliced
• 4 cloves garlic, diced
• 150 g shiitake mushrooms, sliced
• half a bunch of spinach
• 1/2 cup white wine
• 250 g parmesan cheese, shredded
• 2 shallots, sliced
• 500 ml cream

Steps:

1. Start the pasta first by boiling water. Once it's boiling, follow instructions on packet. When it's ready, drain and toss in olive oil to prevent it from sticking.

2. While waiting for the water to boil for the pasta, shred the cheese (you can skip this step if you bought shredded cheese).

3. Slice the bacon and dice the garlic. Add the margarine to the pan on medium heat. Fry the bacon for a few minutes and add the garlic.

4. While you're waiting for the bacon and garlic to cook, slice the shallots and mushrooms.

5. Add the shallots and mushrooms to the pan. Add wine and cream. Add some cheese to thicken the mixture. Bring to a boil.

6. Add spinach and cook until it starts to wilt.

7. Toss the fettucine in and coat.

8. Plate and sprinkle with cheese to serve.

9. Adding some chili sauce gives it more flavour.

Vegetarian Quinoa Stuffed Portobello Mushrooms

Today's recipe was inspired by this yummly recipe.

Ingredients:

• 1/4 cup quinoa
• 1/2 stock (recipe called for vegetable stock, but we had some chicken bouillon left over)
• 1 tsp rosemary
• 4 portobello mushrooms
• 1 tbsp olive oil
• 1 cup red kidney beans, washed and drained (from can)
• 1 clove garlic, minced
• juice from one lemon
• 1 cup spinach
• 2 ounces regular goat cheese

Steps:

1. Preheat oven to 375 F. Remove stems from mushrooms, place stem side down on a pan, brush with olive oil, and heat for 5 minutes. Once removed from oven, flip over.

2. Heat 1/2 cup water. When it starts boiling, add quinoa, bouillon, and rosemary. Reduce to a simmer, cover, and let it cook for 10 minutes. After 10 minutes, remove from heat and let sit, still covered for another 5-10 minutes or until water is absorbed.

3. While the quinoa is cooking, wash and cut the spinach into strips.

4. Drain wash and mash the beans.

5. Add garlic and lemon juice to the beans and mix well.

6. In a medium bowl, add spinach, bean mixture, goat cheese, and quinoa.

7. Divide mixture evenly into the four portobello mushrooms.

8. Bake for 15-20 minutes until filling is lightly brown. Serve.