In the Kitchen Again...

I'm always looking for new dinner ideas overseas, and the other day, I feel like I hit the jackpot! Our oven was not working and it was going to be a few days before someone could come fix it. Of course in that moment, the only things I could think to make involved the oven, when in reality, we don't use it that much.

Today, I'm posting three recipes: a creamy pasta, chocolate chip cookie bars, and pico de gallo.

So, oven is out and you don't want plain pasta again, enter Creamy Spinach Tomato Tortellini! This recipe was ready in just 30 minutes, and it was so delicious...and really rich. Here's what you'll need:

• 1 bag regular sized Barilla three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store (fresh 4 cheese = amazing)
• 2 teaspoon minced garlic (I just cut up garlic cloves because I have yet to find a jar of this)
• 1 cup chopped fresh spinach
• 1 (14.5 ounce) can petite diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon onion flakes
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 1/4 cup grated Parmesan cheese

First go ahead and cook your tortellini and set it off to the side. Meanwhile chop your spinach up. Then heat a large skillet using medium heat and put the two teaspoons of minced garlic into it (or your fresh garlic with a tiny bit of oil). Sautee it until fragrant, just briefly. Then add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes. Cook and stir over medium high heat until the mixture begins to bubble.

In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.  Add this mixture into the the skillet along with the parmesan cheese. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes. Mix in the drained tortellini gently and you're done! Seriously, a delicious meal!!

 Second thing I want to share with you: an incredibly easy recipe for Chocolate Chip Cookie Bars. I'm sure I'll make them again because they were no mess and few ingredients. Tasted like home :) So, you'll need:

• 1/2 cup butter
• 1 cup brown sugar
• 1 egg
• 1 tsp. vanilla
• 1 cup flour sifted
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/8 tsp. baking soda
• 3/4 cup chocolate chips

First melt your butter. Let it cool for a minute, then add your brown sugar, egg, and vanilla.  Mix them all well. Then add your other dry ingredients gradually. Hold off on the chocolate chips!!! You don't mix them in. Blend well and pour into a 9x9 greased or floured pan.  Now you can add your chocolate chips, you top the pan off with them and bake at 350 for 20-25 minutes.

And, if you're still with me, I made some Pico de Gallo to go with some tacos for lunch today and my friend loved them! I'm pretty sure it was the cilantro, but just in case, here you have this recipe too:

2 or 3 Roma tomatoes
1 sweet onion
1/2 -1 c. chopped cilantro
1/2 lime, squeezed
1/2 tsp salt
1/4 tsp pepper
<Feel free to add a jalepeño. I asked for one and since Argentines don't do spice, we don't have them here. I got another red small pepper in its family and I swear to you it was 5x hotter than a jalepeño! Needless to say, I didn't add it.>

Chop up the tomatoes (keeping the juices), then the onion and cilantro. Squeeze the lime over it and add your salt and pepper. Mix together and chill before serving. I also would like to add that I got all of the above produce for just $1.80 today! Just another thing to love about Argentina.