Tag Archive | Pesto

Food For the Week 05/25/15


1. Eggplant chickpea curry, Rosemary white bean dip, Moroccan cauliflower

https://adeliciousdistraction.wordpress.com/2015/05/17/rosemary-white-bean-dip/

http://snailsview.com/2011/03/15/moroccan-roasted-cauliflower/

 

2. Lentil Burgers and sweet potato fries

http://cookieandkate.com/2014/lentil-chickpea-veggie-burgers-with-avocado-green-harissa/

 

3. Pea pesto ravioli and crispy broccoli

http://abc.go.com/shows/the-chew/recipes/pea-mascarpone-ravioli-with-sauteed-peas-and-pea-pesto-mario-batali

http://smittenkitchen.com/blog/2015/04/crispy-broccoli-with-lemon-and-garlic/#more-15342

 

4. Smitten Kitchen’s Cauliflower Poblano Quesadilla and Lazy Taco Slaw

http://smittenkitchen.com/blog/2015/02/charred-cauliflower-quesadillas/

5. Smitten Kitchen’s Veggie Miso Bowl

http://smittenkitchen.com/blog/2013/10/miso-sweet-potato-and-broccoli-bowl/

Pesto and Grilled Veggie Sandwich


Tidbits:

I’m not typically one who enjoys sandwiches for dinner, but this is an exception for me. It looks complicated but was really easy (took about 25 minutes for the whole thing) I got the main idea of this recipe from here. On the side I had some baked sweet potato fries  with pink dipping sauce found here.

Note: For the pesto, you can use store-bought. This pesto recipe was also used here and here.

Ingredients:

Pesto

1/2 cup part skim ricotta (non-fat won’t be very flavorful)

1-2 oz of fresh basil leaves (start with 1, add more if you prefer)

4 cloves of garlic

2 tbsp parmesan cheese

1/2 tsp salt

Fresh ground pepper

Sandwich (yields 3)

3 small  square Ciabatta rolls (approximately 3×3  inches). Other “sturdy” breads might work also, but I haven’t tried them.

2 Tbsp Olive Oil

Dried basil (optional)

1 large or 2 medium zucchinis (or zucchini and squash), sliced (I cut it in half through the diameter so that I have 2 cylinders, and then cut into 1/4 inch slices)

1/2 onion, sliced into 1/2 inch rings

2 plum tomatoes (I prefer these because they are less watery)

1/2 cup freshly grated parmesan cheese (not from the shaker)(could probably substitute shredded mozzarella if that’s what you have, but I like the saltiness of the parmesan)

Salt and pepper

Directions:

  1. Assemble the pesto ingredients in food processor and blend until smooth. Adjust seasoning if needed
  2. Add oil to heated grill pan.
  3. Add zucchini to the grill pan and season with salt, pepper, and a dash of dried basil (you can leave out the basil or replace it with something like oregano or Italian seasoning). After about 1:30-2:00 minutes, flip over (there should be light char marks). Season as before, and cook for about 1:00 – 1:30 minutes or until the zucchini is soft, but not mushy. Set zucchini aside.
  4. Repeat grilling process for onions (they will take a little less time).
  5. While preparing the bottom half of the sandwich, place top half of the buns open side down on the grill pan (heat turned off), just to warm them.
  6. Spread 1 tbsp of pesto on the bottom bun.
  7. Take the bottom bun and layer the zucchini (4-5 slices), tomato (3-4 slices), and onion on each bun.
  8. Top with parmesan cheese. Don’t add the top of the bun yet.
  9. Place the sandwich without the top bun under broiler for 3-4  minutes (keep an eye on it because your food can go from yum! to yikes! In a matter of seconds. Meanwhile, spread 1 tbsp pesto on the top bun.
  10. Remove from oven and place the top of the bun on the sandwich. If I have extra basil left over, I place a whole leaf on top of the sandwich also.

Note: This method your sandwich will be warm. If you prefer it hot, then before broiling, heat the sandwich at 375 for approximately 5 minutes.

Pesto Caprese Pizza



Tidbits:

This recipe was inspired by Scott’s and my love for the pesto pasta recipe I already posted and caprese salad. It can be as difficult or easy as you want. If you want to make everything from the dough to the balsamic glaze it will take a little time. However, you can use store bought dough and skip the reduction and it will still be very tasty (and much easier). For the pizza dough, if you want to go homemade and don’t have a recipe yet I like to use this one. ( Mario Batali Pizza Dough ) It usually comes out a bit sticky if you follow the recipe exactly. Just add more flour little by little to help that situation.  This amount of pizza dough usually makes a 12-14″ pizza.

Ingredients:

Pizza dough (If homemade you typically need flour, water, dry yeast packet, oil, and salt. See tips above for more info)

Healthy Pesto Sauce

½ cup part skim ricotta

2 tbsp. parmesan

2 oz. fresh basil

1 oz. fresh parsley

1/4 cup pine nuts (optional, tastes the same to me either way)

2 cloves of garlic

Salt and pepper (freshly ground, not that shaker stuff!)

Balsamic Glaze

3/4 cup balsamic vinegar

1 tbsp honey

1 tbsp brown sugar

Toppings

Fresh tomatoes, thinly sliced (sun dried is a good substitute or addition also)

Fresh mozzarella, sliced (go for the best you can afford, your taste buds will appreciate it 🙂 )

Fresh garlic, thinly sliced

Directions:

1. Prepare your pizza dough (see Tidbits above for further instruction)

2. Prepare the pesto sauce by putting all of the ingredients together in the food processor. It may help to add the herbs a little at a  time, and you may find you need more ricotta.

3. Lightly oil a pizza pan and sprinkle with flour. Then, spread the dough on the pan

4. Spread the pesto sauce evenly on the dough

5. Place sliced tomatoes, sliced mozzarella, and fresh sliced garlic evenly around the pizza.

6.  Bake in oven preheated to 425 deg for 13-18 minutes. (Check frequently because cooking times will vary. When it’s done the crust will be light brown and the mozzarella cheese melted).

7. While the pizza is cooking, begin the glaze.

  1. Heat balsamic vinegar, brown sugar, and honey in smallest saucepan you have on medium-high heat until a boil is reached.
  2. Reduce heat and allow to simmer (whisk frequently) until the mixture becomes thick and gooey and the vinegar is reduced by about half it’s volume.

8. When the pizza is done, drizzle the balsamic reduction (however much or little you want) and serve immediately

Pesto Pasta (The Healthy Way)


Tidbits: Typical pesto sauce has pine nuts in it, but I find them hard to come by, and expensive when I do. So one day I didn’t have any and made it regardless, and I couldn’t taste a difference…so add them if you want, if not, that’s cool too.  I add sautéed veggies like broccoli and onion usually. I like adding extra garlic too. Also, you can use ravioli, tortellini, or  gnocchi also.

Ingredients:
16 oz of your favorite pasta (fettuccine, penne, etc)

½ cup part skim ricotta

2 tbsp. parmesan

2 oz. fresh basil

1 oz. fresh parsley

1/4 cup pine nuts (optional, tastes the same to me either way)

2 cloves of garlic

Salt and pepper (freshly ground, not that shaker stuff!)

Directions:

1.      Bring a pot of water to a boil and cook pasta as directed

2.      In the meantime, combine the rest of the ingredients in a food processor (a blender will work also)

3.      Season the pesto to taste, adding more of any of the above ingredients until it’s just the way you like it

4.      Drain the pasta, reserving about ¼ cup of the pasta water if you want to “thin out” the pesto. However, if you like the sauce          thicker this won’t be necessary.

5.      Put the pasta back in the warm pot and add the pesto (and water if desired).

6.      Mix well and serve!