Tag Archives: vegetarian

Roasted Potatoes with Arugula-Pistachio Pesto

February 24, 2014
Shannon
2 comments
arugula, food, pistachio, potato, vegetarian

I can’t help it but I love the Olympics. As much as it reminds me of how amazingly physically inferior I am to other people, I still love to root for my country and feel one with other Americans. That being said, part of me is sad to see it end but happy to see it go. Two weeks is just long enough before some of us are ready to get back to regular programming of Chicago Fire and Grimm. Unless you are like me and have already jumped on the Netflix bandwagon and have devoured the entire second season of House of Cards only a day after the episodes were released. I have no self control. But that’s what happens when Netflix releases the whole season at once…it’s like letting a kid run wild in the Hershey chocolate factory. Um…when will the third season be coming out? Anyone? I’ve officially tortured myself. Anywho…at some point between watching the Olympics and my gazillionth episode of House of Cards, I have made these Roasted Potatoes with Arugula-Pistachio Pesto. Luckily, they were easy and not very time consuming.

Roasted fingerling potatoes are tossed in a quick, simple and tasty pesto made of peppery arugula and salty pistachios. Parmesan cheese, lemon juice and garlic help round out the flavors in this pesto which was so good, I used leftovers to top a turkey burger. This pesto would be good on nearly anything – any sandwich, any salad, any French fry, or any random vegetable. I don’t eat potatoes much but when I eat them like these, I wonder why. These potatoes were amazing. I actually couldn’t wait until my next meal to eat them again. Sad but true. Please, try these.

Place a jellyroll pan in oven. Preheat oven to 400°F. Combine potatoes and 1 tablespoon oil in a medium bowl; toss well.

Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400°F for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.

Combine remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, arugula leaves, Parmesan cheese, pistachios, 2 teaspoons water, lemon juice, and garlic in a food processor; process until smooth.

Combine arugula mixture and hot potatoes in a medium bowl; toss well.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Fried Brown Rice with Red Pepper and Almond

January 16, 2014
Shannon
1 comment
almonds, curry, food, peppers, rice, vegetarian

I’m not the biggest fast food fan. We ate fast food here and there when I was a kid but for the most part, my mom usually cooked each night. Considering she worked a full time job and then came home to make us dinner, I can understand why we had fast food every so often. But I don’t really have a palette for fast food anymore (unless I’m on a road trip when all I want is French fries and a milkshake) but instead, when I don’t feel like cooking, I instinctively call the Chinese food restaurant for takeout. My guilty pleasure go-to dish is vegetable fried rice which is probably one of the worst things a) on the menu and b) ever. Since homemade fried rice dishes are never as good as the real thing, I’m hoping I’ll find a homemade recipe that I like enough to keep me from picking up that phone. A girl can hope. This time, I tried Fried Brown Rice with Red Pepper and Almond.

Onion, garlic, red pepper, and sliced almonds are sautéed in peanut oil briefly before adding in precooked rice (a HUGE time saver). Fresh lime juice, curry paste, and cilantro leaves are adding such unique flavors that you don’t even realize that there isn’t a lick of soy sauce anywhere. The curry paste is mild and has a very subtle flavor, much different than curry powder, so don’t be scared of it and don’t leave it out. It really adds a great bold flavor to this rice. The peppers and onions are sweet and the lime juice really gives this a vibrant flavor boost. This vegetarian dish comes together quickly so you don’t have to spend much time over the stove after a long day. Still not your cup of tea? Try one of the other fried rice recipes in the link. You just might find one you like that will keep you from order Chinese food or hitting that fast food restaurant.

The ingredients:

Heat a large wok or skillet over medium-high heat. Add oil; swirl. Add onion and garlic; stir-fry 1 minute.

Add bell pepper and nuts; stir-fry 2 minutes. Add rice; stir-fry 1 minute.

Stir in lime juice, curry paste, cilantro, and salt.

Additions: None

Omissions: None

Substitutions:

Red curry paste

Overall Rating: Love It

Source: Cooking Light magazine

Walnut Cream Cheese Sandwiches on Cinnamon-Raisin Bread

I will never look at grilled cheese the same way again. Never in my life had I ever considered a sweet grilled cheese. I’ve had sweet sandwiches before (like this Panini with Chocolate and Brie) but nothing like this Walnut Cream Cheese Sandwiches on Cinnamon-Raisin Bread. Every once in a while when I go out to get a bagel from the bakery, I’ll splurge and get the walnut-raisin cream cheese but it’s rare because it seems so decadent. Well, the walnut cream cheese in the middle of this sandwich tastes nearly identical. And I’m obsessed.

Cream cheese (I used reduced-fat), walnuts, brown sugar and cinnamon are mixed together until creamy and spread between two pieces of cinnamon-raisin bread which is then grilled in a little light butter until golden and slightly crispy. Even with using reduced-fat cream cheese and light butter, I still found this sandwich to be a little rich so if you aren’t into sweets for breakfast, this would make a great after dinner dessert. I mean, why not? You can control however much cream cheese you want in your sandwiches so you can make it as hearty as you like. Trust me, any leftover cream cheese mixture is stunning on a toasted bagel. Or licked from a spoon. Or licked from your fingers. Not that I know anything about that.