Tuesday, April 19, 2011

Broccoli Pesto

Who doesn't want to eat more veggies? Ok, maybe a lot of people. But if you are one of the people who wants to fit more veggies into their diet, consider this recipe. It is a great way to pack in a bit more veg, plus it is super yummy.

1 lb of whole wheat pasta
1 large head of broccoli, chopped
1 clove of garlic
1/4 cup grated Parmesan cheese
2 tbs olive oil
1/4 cooking water from pasta (plus more if needed)
Salt and pepper to taste

Cook pasta according to directions.

In a microwave safe bowl, place broccoli and about 1/2 cup of water. Cover and cook at full power for about 5 minutes or until the broccoli is fork tender, but not overcooked. Place broccoli in a food processor with the garlic clove and pulse until well pureed. Add Parmesan and pulse until mixed. Repeat with the cooking water. Drizzle in the olive oil while pulsing the broccoli mixture. Add more cooking water if the pesto is too thick for your taste. Mix with pasta and serve.

Sunday, April 3, 2011

Shrimp Fried Rice

Oh how I love thee....

5 cups cooked rice, I use brown
3 eggs
1 lb of 30-40 count shrimp, peeled, deveined, and thawed if frozen
1 tbs soy sauce
1 onion, diced
2 cloves garlic, minced or pressed
2 cups frozen mixed peas and carrots, thawed
4 green onions, diced
salt and pepper to taste

Heat a tablespoon of oil in a wok or large pan. In a bowl, beat eggs until combined. Turn heat to medium and pour in the egg. Allow it to cook for about 1 minute then lift the cooked edges to allow the uncooked egg to go underneath. Continue until all the egg has set. Remove to a plate, cut into small pieces and keep warm.

Add another 1/2 tbs of oil to the wok and add shrimp and soy sauce. Cook, stirring often, until shrimp are no longer pink, about 1 1/2 minutes, do not overcook, they will cook more later on in the dish.

If necessary, add a little more oil and then add onion and cook until soft and translucent. Add garlic and allow it to cook for about 1 minute. Add peas and carrots and stir until warmed. Toss in rice and then add shrimp and eggs. Stir in green onions. Add salt and pepper to taste.

Serve with soy sauce.

This recipe makes about 4 large main dish servings and 6-8 side dish servings.