Tonight I made the most delicious dinner and it was super fast! At first I wasn’t sure what I thought of it, but I think that’s because in my first bite I was expecting a standard pesto taste/consistency and was surprised by the broccoli (I know, I know). This was a beautiful dish… I had some amazing broccoli and it was healthy!
Tortellini with Broccoli Pesto
Ingredients
1 bunch broccoli, trimmed and cut into florets
1/4 cup olive oil
2 tablespoons toasted pine nuts
1/4 cup Parmesan cheese
1 pound cheese tortellini
Directions
Cook the broccoli in a large pot of boiling water until crisp-tender, 2 to 4 minutes. Transfer to a plate to cool slightly; reserve the water for cooking the tortellini.
Pulse the broccoli, oil, pine nuts, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until finely chopped, 15-20 seconds.
Cook the tortellini according to the package directions, reserving 1 cup of the cooking water. Drain and return the tortellini to the pot. Add the broccoli pesto and 1/4 cup of the reserved cooking water and toss to combine. Add more water as needed to loosen the sauce.
I honestly don’t know where I got the recipe for this one from… I think it was somewhere on the Internet, but I never wrote it down. It was absolutely delish!
Potato Bacon Soup
Ingredients
4-6 medium Russet potatoes, unpeeled & scrubbed (note: next time I make this I’m peeling them)
1/2 pound bacon, cut into 3/4 inch
1 cup chopped yellow onion
3-4 tablespoons flour
1 can evaporated milk
1-2 cups milk
1 tablespoon hot sauce
1 cup grated cheddar cheese
salt & pepper to taste
Directions
Bring a large pot of water to boil. Add potatoes and cook until tender. Drain and set aside.
While potatoes are cooking, in a large Dutch oven or pot, brown bacon over medium or medium-high heat. Transfer bacon to paper towel to drain. Empty all but 3 tablespoons of bacon grease from Dutch oven.
Add onion to Dutch oven and sauté until softened and browned, about 8 minutes. Stir in flour until well mixed with onion, creating a paste. Slowly stir in evaporated milk, until entirely incorporated. (If it becomes too thick, add a little milk.) Once a light sauce-like consistency is reached (3 or 4 minutes), add cooked potatoes, hot sauce, and salt and pepper, to taste. Stir to combine. Add milk until soup reaches desired consistency, stirring constantly. (You may have leftover milk.)
Simmer 30 minutes over low heat, adding more milk if mixture becomes too thick.
Remove soup from heat. Stir in grated Cheddar and three-fourths of the cooked bacon. Ladle into bowls, topping with Cheddar and remaining bacon. Serve hot.
Tonight I tried another clean eating recipe and this one was really yummy! It’s another Clean Eating Magazine recipe. It was absolutely delicious! Mike added in some sautéed mushrooms and love it as well! I even liked the wheat pasta, which to date I have hated. Enjoy!
Farfalle with Mint Walnut Pesto
Ingredients
1/2 packed cup fresh basil (with stems)
1/2 packed cup fresh mint (with stems)
1/4 cup toasted unsalted walnuts
3 tablespoons grated Parmesan cheese
1/4 teaspoons fresh ground black pepper, plus additional to taste
1 1/2 tablespoons extra-virgin olive oil
1 tablespoons fresh lemon juice
8 ounces whole-wheat farfalle
2 cups grape tomatoes, halved
9 ounces frozen artichoke hearts, thawed and quartered
Sea salt, to taste
Directions
Bring a large pot of water to a boil. Meanwhile, prepare pesto: To a food processor, add basil, mint, walnuts, Parmesan and 1/4 tsp pepper. Pulse until roughly chopped, five to seven times, scraping down bowl as needed. Add oil and lemon juice and process for 10 to 15 seconds or until a thick, slightly chunky pesto forms. (NOTE: Try to not process to a smooth paste, keep it slightly chunky.)
To boiling water, add pasta and cook al dente according to package directions. Before draining pasta, ladle about 1/2 cup cooking water into a heat-proof measuring cup and set aside. Return drained pasta to pot and add tomatoes, artichokes and pesto. Place on low heat and stir to combine. If more moisture is desired, add reserved pasta cooking water 1 tbsp at a time to achieve desired texture. Heat until vegetables are heated through, about 2 minutes. Season with salt and additional pepper.
I’ve decided to give clean eating a try… I’ve heard a lot of people talking about it lately and one of my friends has posted pictures of some of the most beautiful food I’ve ever seen in my life. I’m not going all clean (after all, I had In-N-Out for lunch today and there’s no way in hell I could give up pasta), but am going to try to incorporate it into three or four dinners a week. I like the general idea – consuming food in as close to its natural state as possible. Here’s the general guidelines to clean eating – I like it because it’s not a diet plan, you can still treat yourself (seriously, I’m not giving up pasta), and it makes you think about what you’re putting into your body:
Eat the foods made by nature, not man.
Plan to eat five or six meals and snacks throughout the day.
Avoid processed foods (in other words, anything in a box with a label).
Use healthy cooking methods.
Eat before you become super hungry.
Stop eating when you’re satisfied, not stuffed.
Don’t count your calories, fat grams, or points.
Enjoy and appreciate its flavor.
That said, I made a trip to my local Whole Foods and got lots of yummy stuff to cook “clean” dinners over the next few nights. The first up was Orange Chicken Stir Fry, from Clean Eating Magazine’s online recipe bank. The one thing that I did not include was the chickpeas – I bought them dry, not realizing that they needed to be rehydrated and that process takes like twelve hours. So we’re having chickpeas in our salad tomorrow night. This whole healthy cooking thing is harder than it looks!
Mike and I both really liked this meal – brown rice and all. I normally don’t like it because it tastes chewy, but I barely undercooked it and it was delicious! This is definitely going into my recipe book! Enjoy!
Orange Chicken Stir Fry with Crispy Garlic Dressing
Ingredients
2/3 cup brown rice
1 tablespoon olive oil
7 1/2 oz BPA-free canned chickpeas, drained, rinsed and dried
1/4 tsp sea salt
Pinch ground cayenne pepper
1 bunch broccoli, trimmed
4 cloves garlic, thinly sliced
1 tbsp rice wine or apple cider vinegar
16 oz boneless, skinless chicken breasts, cut into 1-inch cubes
1 zucchini, thinly sliced lengthwise
1 tbsp reduced-sodium soy sauce or tamari
1 tsp ground ginger
1 orange, peeled, segmented and cut into 1/2-inch cubes
2 green onions, sliced
Directions
Cook rice according to package directions.
In a large skillet, heat 1 tsp oil on medium. Add chickpeas and cook, shaking pan occasionally, until golden, about 15 minutes. Season with salt and cayenne. Transfer to a bowl and cover to keep warm.
Meanwhile, in a steamer basket set over a pot of gently simmering water, cook broccoli until tender-crisp, 3 to 5 minutes.
Meanwhile, prepare dressing: In a small saucepan, heat 1 tsp oil on medium. Add garlic and sauté, stirring occasionally, until fragrant, crisp and golden, 3 to 4 minutes. Transfer to a small bowl and add vinegar. Set aside.
In a clean skillet, heat remaining 1 tsp oil on medium. Add chicken and sauté for 5 minutes. Reduce heat to medium-low and add zucchini, soy sauce and ginger. Sauté until chicken is cooked through and zucchini is tender, 5 to 7 more minutes. Stir in broccoli, orange, onions and dressing and heat through. Serve over rice and top with chickpeas.
This is another Cooking Light recipe that I decided to give a try – Mike actually did the cooking on this one and it was delicious! He said this is possibly his favorite way to cook broccoli!
Cowboy Flank Steak
Ingredients
1 tablespoon olive oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
3/4 cup lower-sodium tomato puree
1 tablespoon brown sugar
1 tablespoon molasses
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cinnamon
1 (16-ounce) can pinto beans, rinsed and drained
1 (4.5-ounce) can chopped green chiles, undrained
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt
1 pound flank steak, trimmed
Directions
Heat a large saucepan over medium heat. Add 1 tablespoon oil; swirl to coat. Add onion and red bell pepper; sauté 4 minutes or until slightly tender. Stir in tomato puree and next 6 ingredients (through green chiles). Cover and simmer 15 minutes, stirring occasionally.
Heat a grill pan over high heat. Combine paprika and next 3 ingredients (through salt) in a small bowl; rub spice mixture evenly over steak. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with beans.
For Garlic-Roasted Broccoli
Preheat oven to 400 degrees. Place 6 cups broccoli florets and 3 minced garlic cloves in a large bowl. Coat generously with cooking spray; toss to coat. Arrange mixture in a single layer on a jelly roll pan. Roast at 400 degrees for 12 minutes, stirring once.
Now that my marathon has passed, I’ve been trying to be a little more mindful about what I’m eating. I’m still starving, but am trying to be careful to eat a little more balanced. I subscribe to Cooking Light magazine and while I don’t always love their recipes, I sometimes find a gem. This was definitely one of those… it was flavorful and Mike loved it! I’m not a huge fan of the tabbouleh… the consistency was a little chewy for my taste, but I might play around with different recipes using bulgur to see if that’s just how it is or it was just how it was prepared here.
Orange-Glazed Pork Tenderloin
Ingredients
1/3 cup orange marmalade
2 tablespoons rice vinegar
1 tablespoon lower-sodium soy sauce
1/2 teaspoon crushed red pepper
1 tablespoon peanut oil
1 (1-pound) pork tenderloin
1 1/4 cups fat-free, lower-sodium chicken broth
1/4 cup dried cranberries
1/4 teaspoon five-spice powder (I substituted cinnamon and ground ginger)
1/4 teaspoon salt
1 cup bulgur
2 tablespoons minced green onions
2 cups sugar snap peas
2 cups snow peas
Directions
Preheat oven to 350°.
Combine first 4 ingredients in a medium bowl, stirring with a whisk. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add pork; cook 6 minutes, turning to brown on all sides. Brush pork with half of marmalade mixture. Place pan in oven; bake at 350° for 18 minutes or until a thermometer registers 145°, turning and basting with remaining marmalade after 10 minutes. Place pork on a cutting board; reserve sauce in pan. Let pork rest 5 minutes; cut into 12 slices.
While pork cooks, bring broth and next 3 ingredients (through salt) to a boil in a saucepan; stir in bulgur. Remove from heat; cover and let stand 15 minutes. Fluff with a fork. Stir in green onions.
Place 3 pork slices on each of 4 plates; top each serving with 2 tablespoons reserved sauce. Serve each with 3/4 cup bulgur mixture.
Snap Pea Sauté:
Heat a large skillet over medium-high heat. Add 1 tablespoon sesame oil; swirl to coat. Add 1 tablespoon minced peeled fresh ginger to the pan; cook 30 seconds, stirring constantly. Add 2 cups trimmed sugar snap peas and 2 cups tripped snow peas. Add 1 tablespoon rice vinegar and 1 1/2 teaspoons soy sauce to pan; cook 30 seconds.
Today I tried a new recipe for dinner – meatball stroganoff (sans mushrooms, of course). I found this recipe in a magazine and it sounded good – it’s a lighter version of the traditional stroganoffs. Enjoy!
Meatball Stroganoff
Ingredients
Egg noodles
4 teaspoons canola oil
1 1/4 cups diced yellow onion
12 ounces ground sirloin
3 tablespoons panko breadcrumbs
3 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces cremini mushrooms, sliced
2 teaspoons minced garlic
1/4 teaspoon paprika
1/4 cup dry white wine
1 tablespoon flour
1 cup beef stock
1/3 cup sour cream
1 teaspoon Dijon mustard
dash of nutmeg
Directions
Place a foil lined jelly roll pan in the oven on the middle rack. Preheat to 450 degrees (leave pan in the oven). Cook the noodles according to package. Drain and keep warm.
Heat a large skillet over medium-high heat. Add 2 teaspoons oil and swirl to coat the pan. Add onion and saute for six minutes or until tender. Place the cooked onion in a small bowl. Combine beef, bread crumbs, 1/4 teaspoon salt, 1/4 teaspoon pepper in a large bowl. Stir in 1/3 cup cooked onion. Shape beef mixture into 16 meatballs (1 1/2 inches each). Place meatballs on preheated pan coated with cooking spray. Bake at 450 degrees for 12 minutes, turning after 6.
Return the skillet to medium heat and add remaining 2 teaspoons oil. Add mushrooms, garlic, and paprika to pan – saute for eight minutes or until mushrooms are lightly browned. Add wine to the pan and cook until liquid almost evaporates. Sprinkle flour over the mushroom mixture and cook for 30 seconds, stirring constantly. Add stock, bring to a boil scraping the browned bits. Reduce heat and simmer for 3 minutes or until sauce slightly thickens. Stir in the remaining cooked onion and remove pan from heat.
Stir in remaining salt & pepper, sour cream, mustard, and nutmeg. Add the meatballs to the sauce and toss to coat. Spoon sauce and meatballs over the noodles and enjoy!
I love to make desserts. I have a serious sweet tooth. My husband prefers salty, so when I cook some fantastic dessert, there’s a TON. I have no self-control, especially when it comes to chocolate and I discovered this cookie in a mug recipe on Pinterest. It’s easy, it’s quick, and you probably already have the ingredients in your cupboard!
Enjoy!
Ingredients
1 tablespoon butter
1 tablespoon sugar
1 tablespoon brown sugar
3 splashes vanilla extract
1 egg yolk
3 tablespoons flour
2 tablespoons chocolate chips
Instructions
Start by melting your butter in the microwave. Butter should just be melted, not boiling. Add sugars, vanilla and salt and stir together. Add the egg yolk and mix well. Add the flour and stir again. Add the chocolate chips and give a final stir.
Cook in the microwave for 40-60 seconds. Mine have all taken about 40 seconds, but make sure to check… like a regular cookie, it cooks a little bit once it’s done.
Tonight we finally tried the panini portion of our favorite grill pan (Le Creuset). We have a great panini cookbook and I wanted to try the muffuletta recipe… it was so delicious… almost as yummy as the ones I had in New Orleans (almost).
Enjoy!
Muffuletta
Ingredients
2 round Italian rolls
1 tablespoon extra virgin olive oil
1/2 cup Sicilian-style mixed olive salad (I made my own – oregano, black olives, green olives, and garlic chopped and mixed)
2 ounces mortadella, thinly sliced
2 ounces provolone cheese, thinly sliced
2 ounces capicola (or Italian ham), thinly sliced
2 ounces mozzarella cheese, thinly sliced
Directions
Preheat your sandwich grill or pan. Place the rolls, cut sides down, on a work surface and brush the crust sides with the olive oil. Turn, oiled side down, and divide the olive salad between the bottom halves of the rolls. Layer on the mortadella, provolone, capicola, and mozzarella on top. Cover with the top halves of the rolls, oiled sides up, and press to pack gently.
Place the panini on the grill and close the top plate. Cook until the bread is golden, the meats are warmed, and the cheese is nearly melted (3 to 5 minutes).
Tonight I wanted something quick and easy to cook… I landed on spice-rubbed New York strip with avocado-lime salsa and herbed corn muffins. This was actually pretty easy (took about an hour total) and came out really well. I found this recipe in a magazine (along with the recommendation for herbed corn muffins) and thought it sounded light and summary. It was really delicious – a nice blend of spicy and cool (thanks to the avocados!).
Enjoy!
Spice-Rubbed New York Strip Steak with Avocado Lime Salsa
Steak:
Ingredients
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 tablespoon olive oil
1 finely chopped, seeded Serrano pepper
1 avocado, peeled and diced
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon chipotle chile powder
1/4 teaspoon cinnamon
2 8-oz New York strip steaks, trimmed
Directions
Preheat a grill or grill pan to high heat.
Place first 6 ingredients in a bowl; gently stir in 1/4 teaspoon salt and set aside.
Combine remaining 1/4 teaspoon salt, cumin, and the next 4 ingredients (through cinnamon) in a bowl; rub spice mixture over both sides of steaks. Cooks steaks for 3 minutes per side (I did a little longer to make them medium). Let stand 5 minutes and cut across the grain into thin slices. Serve with salsa.
Muffins
Ingredients
1 1/4 cups low fat buttermilk
1/4 cup olive oil
1 egg
1 cup flour
3/4 cup yellow cornmeal
1 1/2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup thinly sliced green onions
1 tablespoon minced fresh parsley
1 tablespoon minced fresh thyme
Directions
Preheat oven to 400 degrees.
Combine buttermilk, olive oil and egg. Stir well with a whisk.
In a separate bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper. Make a well in the center of the mixture and add the milk mixture, stirring until just moist. Stir in green onions, parsley and thyme.
Spoon into 12 muffin cups coated with cooking spray. Bake at 400 degrees for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
Down The Road I Go 