Perrys' Plate: Stacked Roasted Vegetable Enchiladas 1K+ This is such a great dish. It’s customizable. It’s fairly healthy. (Hello, check out all of the veg!) Any meal that starts out with a giant pan of roasted vegetables is a winner to me. I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. by Andrea Chesman. (No, I’m not getting sponsored to rave about her book.
Pea & Avocado Penne Loading ... This simple penne pasta recipe came about with a desire to create vegan creamy pesto style pasta. I love pea mash, the colour and sweet flavour and avocado seemed an ideal ingredient to produce the right texture. Throw in some more green with baby spinach and green beans and you have a colourful, healthy and really tasty vegan pasta recipe. I included the pine nuts because they are a favourite of ours and give the dish an authentic pesto taste; for a non vegan version crumble through some feta cheese before serving. Quick and easy to make this vegetarian pasta is delicious served warm or could be made ahead of time and served as a cold pasta salad. Preparation time: 25minsServes 4 Pea & Avocado Pesto 45g (1.5oz) pine nuts, toasted2 cups baby peas1 avocado2 cups baby spinach, roughly chopped2 garlic cloves, dicedlemon juice Pea & Avocado Penne 300g (10.5 oz) Penne Pasta250g (9 oz) green beans, trimmed1½ cups butter beans (tinned or cooked)olive oil
Broccoli Pesto © 2011 Green Kitchen Stories If I say pesto you say … broccoli?! No, I didn’t think so. Like most people we are normally pretty conservative when we make pesto. For us, it might have something to do with the fact that it is one of Luise’s favorite things to eat. Raw broccoli might sound repulsive to some of you, but it is in fact very good in salads. Broccoli Pesto2 cups of pesto We left out cheese to keep it vegan. 1 large broccoli (around 2 cups)A couple of stems fresh basil or sage1/2 lemon, juice1/2 cup hazelnuts (roasted chickpeas if you’re allergic) 2 cloves garlic1/2 cup olive oil2 tbsp watersalt & pepper Throw all the ingredients in a blender or food processor. Luckily Elsa loves vegetables (she always makes her ahmmmm sound whenever we pass the vegetable department), but if you are having problems getting your child to eat greens, pesto is a good trick.
Peanut Butter Crusted Sweet Potato Fries – Fake Ginger If you forced me to make a list of my top 5 favorites foods, sweet potatoes and peanut butter would be numbers 1 and 2. I cannot believe I’d never though to combine them – they are seriously a match made in heaven. It’s hard to explain what happens to the peanut butter in the oven. It doesn’t become hard like, say, breadcrumbs would but it doesn’t keep the normal peanut butter texture. There’s really not anything to compare it too. Do I even have to tell you that I had an entire sweet potato for lunch yesterday? {*style:<b>Peanut Butter Crusted Sweet Potato Fries </b>*} 2 medium sweet potatoes, peeled and cut into thin fry-like strips 3 tablespoons chunky peanut butter 1 tablespoon extra virgin olive oil 1/2 teaspoon fine grain sea salt Preheat oven to 400F and line a baking sheet with parchment paper. In a medium size bowl, mix together the peanut butter, olive oil, and salt. Share
Penne with artichokes Ahhh springtime in Paris! I love everything about spring; a time when flowers start sprouting up from the ground and trees growing their leaves. I just appreciate the smells and sights of spring! Oh how I love spring. I love to hear birds chirping in the newly leafing trees, see the crocus peeking out of the flower beds and what I mostly love is not having to bundle up before going anywhere! At this time, I go for simple light meals! Ingredients (serves 6) 1 lb. penne rigate 1 small onion, finely sliced 2 garlic cloves, minced 1/4 cup extra virgin olive oil 8 artichoke hearts, quartered 1 1/4 cups canned diced tomatoes 1 tbsp chopped parsley 1/2 cup grated Parmesan cheese Salt and pepper In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Cook the penne rigate until al dente according to package directions in boiling, salted water. Penne aux artichauts Ingrédients (serves 6) 500 g penne rigate 1 oignon, finement émincé 1/2 tasse Parmesan Sel et poivre
Some More Please! Recipes * 5,000: Avocado Fries Canola oil for frying 1/4 cup flour 1 tsp kosher salt 2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Sprinkle the avocado slices with the remaining ½ tsp salt. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Recipe from Circle B Kitchen
Creamy Roasted Jalapeno Soup Recipe at Epicurious So good -- summer or winter. servingsMakes 1-1/2 Gallons. 15 servings. Ingredients 5-oz Jalapeños (roasted, peeled, deseeded and pureed--leaving small pieces of jalapeños)2 Tablespoons Minced Garlic2 Cups Diced Yellow Onions(1/4”)1 Cup Diced Green Bell Peppers (1/4”)1 Cup Red Bell Peppers (1/4”)4-oz Fresh Cilantro (take leaves off stems after weighed--about 1 bunch), chopped2 Diced Roma Tomatoes1/2 Gallon Water1/4 Cup Chicken Base3 Quarts Heavy Cream2 Tablespoons Sea Salt1/2 Tbsp White Ground Pepper1/8 Lb. Preparation Combine all ingredients at once, except cornstarch and water. Tomatoes with a Surprise Filling This is a quick an easy summertime appetizer! Pomodori a Sorpresa means tomatoes with a surprise! Who doesn’t love a surprise right? In order to make things easy, I would cut a little X into the bottom of each tomato and blanch them in boiling water, transfer them to an ice bath and then the skin will just pull right off. The filling possibilities are endless! Baci! What You Will Need: 6 roma tomatoes - skins removed 1 fresh ball of Mozzarella - diced 8-10 large fresh Basil leaves - roughly chopped flour - enough to dredge 2 eggs - beaten breadcrumbs/panko - enough to dredge Canola/Vegetable Oil - enough to fry salt/pepper What To Do: Place enough oil {a few inches} into a deep sided pan and heat to 350 degrees.
Grilled Avocados Avocados have been a mainstay of my culinary life for about as long as I can remember. Growing up in Southern California in the 60's, avocados were locally grown, plentiful and part of just about every party and celebration, usually in the form of guacamole. But all that changed and guacamole became the springboard for a host of dishes, sweet and savory, but for me, nothing beats a plain slice of perfectly ripe avocado. It really needs nothing to enhance its lusciousness, but then.... The other day as I was listening to one of my food podcasts, Evan Kleiman was interviewing an avocado grower who mentioned that one of his favorite ways to eat avocados is to grill them. THAT night I’m so grilling an avocado. Remove it from your grill and and sprinkle with a little lime juice and salt. Here's a quick and easy salsa recipe. Dump it all in the blender and process until it becomes a harmonious blend of salsa goodness. Taste and add more salt, cayenne or cilantro if needed.
Stuffed Baguette Stuffed Baguette A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs. Makes one 12-inch long baguette; about 24 slices Ingredients: Baguette about 14-inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced ½ cup finely chopped red bell pepper (about 1 medium) ½ cup finely chopped sun dried tomatoes in olive oil¼ cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there’re plenty of salty ingredients) Preparation: Slice off both ends of the baguette. Using an electric mixer beat the cream cheese until smooth and lump-free.
Mozzarella Sticks When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm. Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen. It might have been the alcohol, but the first batch was gone within a matter of seconds. With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort. For the Mozzarella Sticks: Serves 4