A Food Post!

I think this is a first for my blog. Britton and I are supposedly helping each other lose weight so I found this low-fat pasta dish. The only thing I did differently was use soy sauce instead of Tamarri, and skip the kalamata olives. (We had a bad experience with them.) In the picture it's served with crusty bread and asparagus. In reality, I was too tired to cook the asparagus. Here's the recipe!

Spinach and Sun-Dried Tomato Pasta Sauce

8 servings
1/4 cup sun-dried tomatoes
12 ounces pasta, your choice
1 onion, chopped
4 cloves garlic, minced
1 to 2 teaspoons olive oil
1 pound fresh mushrooms, sliced
2 tablespoons tamari
Ground black pepper to taste
1 14 oz. can artichoke hearts, drained & chopped
1/4 cup Kalamata olive, chopped
1/4 cup pine nuts
1 bunch fresh spinach, stems removed
3 ounces feta cheese, crumbled

Soak sun-dried tomatoes in hot water 30 min.; drain. Slice into thin strips. Cook pasta according to package directions. Saute onions and garlic in oil over medium-low heat 2 to 3 min. Add mushrooms, tamari and black pepper; saute' another 3 min. until vegetables are tender. Add tomatoes, artichoke hearts, olives and pine nuts; toss. Add spinach; toss and heat through. Toss with pasta; garnish with feta cheese.

Might as well make some dessert to go with that right? We needed to make a dessert for a church dessert.appetizer night where people are known to go fancy schmancy with their cooking. We just happened to have a ripe mango sitting on our microwave. So we came up with the idea to make sorbet. The ingredients are super simple, and the directions aren't too complicated either.

Mango Sorbet

Ingredients
4 ripe mangoes (about 3 1/2 pounds total)
1 cup Simple Syrup
3 tablespoons fresh lime juice, or to taste

Preparation
Cut the flesh off the mangoes. Put the mango flesh into the blender. Add syrup and lime juice to blender and purée until smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled. (at least six hours)

That's it! If you want to get fancy you can serve the sorbet in frozen mango shells, but I think it's usually pretty hard to keep those intact when you're slicing up the slippery mango.