Wednesday, April 10, 2013

Kale Pesto

The Single Serving
So, now that Lent is over, I have been slowly trying to reintroduce myself to cheese. Last week, I saw some fresh kale at the market and decided to try a version of Kale Pesto. Pesto is the bomb and can be topped with any grated Italian cheese, which obviously appeals to me on several levels- also it's incredibly easy and delicious. Last week also happened to be one of the last holdouts of gloomy cold weather here so a dark sauce(?) like pesto, was the right fit.

Your Ingredients
Chop kale, nuts, and garlic
Remove Kale from boiling water
Blot the water off the leaves
Add all ingredients to blender
Blend like you mean it
Blend to your desired consistency
Et voila!
Save or Serve
I didn't save it, I ate it
Pesto sauce with Fusilli
Brussels Sprouts-Avocado-Lime Recipe: 

Ingredients-
   1/16 cup chopped pine nuts or walnuts
   1 ounces kale, trimmed, rinsed, and chopped
   1/8 cup shredded Parmesan cheese
   1/6 cup extra-virgin olive oil
   1 cloves garlic, chopped
   1/2 teaspoons lemon juice
   1/4 teaspoon salt
   pinch teaspoon pepper

How-To-
Toast nuts in a frying pan until they’re golden. This happens quite quickly, so make sure to watch for burning. Then chop the nuts and garlic. In the meantime, wash and dry the kale. Remove all the leaves from the stems and chop. Bring a large pot of salted water to boil. Have a bowl of cold water ready. Drop the chopped kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp- will become a rich green color. Drain the kale and plunge it into the cold water. Drain again, then place on a clean dishtowel and blot away the moisture (soggy kale is not good). Place all of the ingredients in the blender. Purée until smooth. You may need to add more olive oil to reach desired consistency.

If not eating immediately, refrigerate by covering with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags. Freeze for up to two months.

Enjoy!

Thoughts- 
Don't eat on a first date (any dark greens really) but beyond that advice, I thought it was fantastic on my fusilli pasta. I had slightly more than I wanted to so I might use like one less leaf of kale next time.

Wednesday, April 3, 2013

Brussels Sprouts-Avocado-Lime

The Single Serving
This was an exceptionally healthy meal. I realize I have done a few Brussels Sprouts related recipes but they are just such an easy vegetable to make, so my apologies. Hopefully you like them as much as I do. This made a perfectly fine main dish, but I could see it easily being a nice side dish as well. 

Lately I have been trying to make dishes that are not only good for a single helping but also that are easily constructed because I have been way too busy at work (I know, who isn't these days?). A little self promotion- I got to represent Maritime Archaeology at Marine Careers day for the Beneath the Sea Conference last month. If being asked to inspire the next generation isn't an honor, than I am not sure what is :)

Ok, so back to food.... 
The Ingredients
Chop and Halve
Add seasonings and Brussels sprouts to pan
Slice up Avocado
Sim simmer
Add Avocado to warm up
Plate and Serve
Brussels Sprouts-Avocado-Lime Recipe: 

Ingredients-
    Bag of Brussels sprouts (you will have extra but I didn't have another recipe to use the rest)
    1 clove, garlic
    1 tbs, lime juice
    1 avocado, sliced (half might be better)
    pinch of red pepper (or to your liking)
    splash olive oil
    pinch of salt and pepper


How To-
Slice your Brussels sprouts by removing the ldead leaves and halving them.Chop the garlic. Add a little olive oil to the pan, and add your sprouts, garlic, and crushed red pepper. Cook until the sprouts get tender- about a few minutes. In the meantime, slice the avocado. Squirt the lime juice over the sprouts when tender and add some salt and pepper. Add the avocado slices to the side of your cast iron so that they may warm up. Take all out of the pan and place the avocado slices on top of the Brussels sprouts to eat.

Bon Appetit!(tribute to my French heritage)

Thoughts:
This was actually a lot for one sitting. In the future, I think I would go with half an avocado instead of a whole one (they just don't keep very well once opened) next time. Also, I should have planned my recipes for the week better so I didn't have to use all the sprouts at once, but it made for nice small meals throughout the next few days. Also, go crazy with the lime and pepper flakes- adds a nice kick!