Broccoli Arugula Pesto

 

http://foodwinethyme.com/broccoli-arugula-pesto/

One of my favorite things about cooking is the ability to get creative. Taking the familiar ingredients and combining them into something new is both exciting and inspiring. I have made arugula pesto numerous times. I’ve combined it with pasta and broccoli just as many, but it hasn’t occurred to me to create the pesto out both until a few nights ago. This pesto is fabulous in pasta especially when it’s in a bowl topped with parmesan cheese served with a glass of wine while you unwind from a long day and watch you favorite TV show. Dinner on the couch. Just fabulous.

http://foodwinethyme.com/broccoli-arugula-pesto/

http://foodwinethyme.com/broccoli-arugula-pesto/

But pasta is not the only friend this pesto loves. Grilled cheese with Broccoli Arugula Pesto and avocado slices is another delicious recipe you must try. I used San Francisco sourdough we have shipped to us once  a month, a few slices of havarti dill cheese, avocado and generous amount of pesto and served it with a bowl of soup. What’s better than a bowl of soup and a grilled cheese on a cold night.

http://foodwinethyme.com/broccoli-arugula-pesto/

Of course there are no limits to what this pesto can become. Possibilities are endless. Enjoy.

http://foodwinethyme.com/broccoli-arugula-pesto/

 

Broccoli Arugula Pesto

Rating 

Prep time: 

Total time: 

Ingredients
  • ½ small broccoli head, stalks included (peeled first)
  • 2 generous handfuls of arugula
  • ¼ cup pine nuts
  • 1 garlic clove
  • 2 tbsp grated parmesan cheese
  • ¼ cup extra virgin olive oil
  • salt to taste
  • squeeze of lemon juice for freshness and to maintain bright green color
Instructions
  1. Combine all ingredients in a food processor. Pulse until smooth. Taste for salt adding more if necessary.

 

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Crunchy Chicken & Quinoa Salad

 “True love is the soul’s recognition of it’s counterpoint in another”

Owen Wilson in The Wedding Crashers

Crunchy Chicken & Quinoa Salad

I love that my husband knows which mug I prefer for my morning coffee.
I love that he scrapes the snow of my car on these cold snowy mornings or gets the fireplace going on these chilly nights.
I love that he always thinks about little things that make me and Briana smile.
I love that he randomly brings balloons for our vivacious 7 year old.
I love that he is the man that can make me smile without much effort.
I love that he shares his super soft oversized long sleeve T-shirt so I can sleep in it.

I love that my daughter can’t live without our hugs and kisses.
I love that she wants to be tucked into bed.
I love that she won’t go to sleep until her daddy is home.
I love that she always considers the feelings of others.
I love her sweetness and all the beautiful pictures she draws for us.
I love her determination and sassiness.

I love that my family gets together to eat on most weekends.
I love the family photos that flash on our TV when it’s in stand by mode.
I love our fishing trips, vacations, bowling, movies, camping in the living room, backyard get togethers, road trips and foodie adventures.

Today, tomorrow and every day I want them to know how much I love simply having them around.

Crunchy Chicken & Quinoa Salad
Originally I planned on making something more Valentine’s Day appropriate but since the web is already filled with hundreds of V-Day dessert recipes I decided to scratch that idea. Instead I bring you a simple, delicious and nutritious salad because when you’re done eating all those sweets, you’re going to need to detox from sugar and eat something healthy.

Enjoy!

Crunchy Chicken & Quinoa Salad

But just in case here are my favorite V-Day desserts.

Guiltless Chocolate Cake

Guiltless Chocolate Cake

Skinny Cake Balls

Skinny Cake Balls

Crunchy Chicken & Quinoa Salad

Rating 

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Serves: 5-6

Ingredients
  • 2 boneless skinless chicken breasts
  • 1 cup uncooked quinoa
  • ½ cup shredded carrots
  • ⅔ cup shredded red cabbage
  • ⅓ cup canned chickpeas, drained and rinsed
  • 2 tbsp fresh parsley
  • salt & pepper
  • italian dressing to taste
  • ½ tsp cayenne pepper (optional)
Instructions
  1. Bring two cups of water to a boil, season with a little salt, add quinoa, reduce heat to simmer. Cook until all the liquid is evaporated and quinoa is tender. Uncover, fluff with a fork and let stand while you work on the rest.
  2. Preheat a grill pan. Coat with a little olive oil.
  3. Season chicken breasts with salt and pepper. Grill 5-6 minutes on each side, until the chicken is fully cooked and no longer pink inside. Let cool, then cut into small bite size pieces.
  4. In a large bowl, combine quinoa, chicken, carrots, cabbage, chickpeas and parsley. Season with salt and cayenne. Stir in italian dressing to your liking.
  5. Perfect when chilled, great the following day for lunch.
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Garlic Chili Marinated Shrimp Tacos

Garlic Chili Marinated Shrimp Tacos

Being very preoccupied with my half marathon training has its own benefits.  I’m learning two important lessons of cooking, the importance of prep and the necessity to prepare easy dishes. My already busy schedule is now much busier and although I am getting the hang of managing my time better than I have ever before, I am finding that dinners have to be ready within 30 minutes usually following a 3-4 mile run. My body is hungry, my family is hungry and quite frankly being in the kitchen for a prolonged period of time is not part of my post run recovery plan.

Garlic Chili Marinated Shrimp Tacos

Recipes like these Garlic Chili Marinated Shrimp Tacos topped with a mixture of a cool cucumber, romaine and avocado cream is not only good for the taste buds, but it’s fast and family friendly. We’ve been introducing Briana to spicy foods with some success and the slight heat created from the garlic chili paste is just right.

I can eat tacos everyday. I definitely have a slight obsession with all things taco. It’s amazing what can become a taco. On saturday I watched Aaron Sanchez from the Cooking Channel visit dozens of taco trucks and sample endless combinations of flavors. Drooling just thinking about it. I might be experimenting with some unusual flavors soon. I know my husband isn’t going to complain.

Garlic Chili Marinated Shrimp Tacos

Have a great Monday friends!

Garlic Chili Marinated Shrimp Tacos

Rating 

Prep time: 

Cook time: 

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Serves: 2

Serving size: 2 tacos

Ingredients
  • 16 large shrimp, peeled and deveined
  • 2 tbsp garlic chili paste
  • 2 tbsp olive oil
  • ¼ english cucumber, seeded and chopped
  • ⅓ cup romaine lettuce, shredded
  • ½ avocado
  • 1 tbsp vegenaise
  • 1 tbsp sour cream
  • 1 tbsp chopped cilantro
  • salt to taste
  • 1 tsp fresh lime juice
  • 4 corn tortillas
Instructions
  1. In a small bowl mix shrimp with garlic chili paste. Set aside and allow to marinade for about 10 minutes.
  2. Combine avocado, vegenaise, sour cream and cilantro in a blender. Blend until smooth adding a little water if necessary. Season with salt and lime juice.
  3. Add chopped cucumber and romaine to a small mixing bowl. Add some avocado cream and stir gently.
  4. Preheat olive oil in a skillet, add the shrimp and the marinate and cook until the shrimp is fully cooked.
  5. To assemble the tacos, preheat tortillas, top with the cucumber mixture, shrimp and avocado cream.
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