Tag Archives: dinner

Tagliarelle with Pesto Sauce and Roasted Green Vegetables

2 Apr

Pesto-Vegetables-Side

This was my first attempt at making pesto and I totally lucked out that it worked! I haven’t had pesto in years and I had forgotten how much I like it. I made this dish two ways but forgot to take pictures of the first version which had cauliflower instead of pasta. The cauliflower version would also work well as a side dish.

Pesto

Ingredients:
2 cups basil leaves
2-3 cloves garlic
1/2 cup parmesan
1/4 cup pine nuts
1/2 cup olive oil
1 package pasta or 1 head cauliflower
salt and pepper to taste

Directions:

  1. Combine the first five ingredients, salt and pepper in a blender.
  2. Blend until well combined.

For the Pasta Version:

  1. Cook the pasta according to package.
  2. Drain the cooked pasta and transfer the pasta to a bowl. Add the pesto and toss well.
  3. Sprinkle with parmesan and pine nuts and serve.

For the Cauliflower Version:

  1. Cut the cauliflower in florets.
  2. Bring a pot of water to boil and add the florets and cook until tender.
  3. Drain the cauliflower and toss with the pesto.
  4. Sprinkle with parmesan and pine nuts.

Pesto-Vegetables-Top

As always, enjoy!

Poached Eggs with Roasted Asparagus and Thyme-Garlic Potatoes

28 Mar

Poached-Eggs-Roasted-Asparagus-Thyme-Garlic-Potatoes-View

We had brinner again last night. Although, this seemed more like a schnazzy dinner to me. I had something else planned but had an epiphany while running, and rearranged my dinner plan to make this. Luckily, it did not disappoint! I could have eaten the entire pan of potatoes!

Poached-Eggs-Roasted-Asparagus-Thyme-Garlic Potatoes-Front

Ingredients:
5 yukon gold potatoes, washed and cubed
1 tbsp fresh thyme
3 cloves garlic, mashed (I used a garlic press)
12 asparagus spears, bottoms trimmed
4 eggs
3 tbsp olive oil
1 tbsp butter
salt and pepper to taste

Directions:

  1. Preheat the oven to 350o. Place the asparagus in a baking dish, drizzle with 1 tablespoon of olive oil and toss to coat. Roast in the oven until tender, about 20 minutes.
  2. Combine the cubed potatoes, 2 tbsp olive oil, garlic, thyme, salt and pepper in a large bowl and combine until the potatoes are coated with oil and spices.
  3. Heat the butter in a large pan over medium heat, add the potatoes and cook until golden brown on all sides.
  4. Add the eggs to an egg poacher and cook until the eggs are just tender.

As always, enjoy!

Poached-Eggs-Roasted-Asparagus-Thyme-Garlic-Potatoes-Side

Roasted Root Vegetables topped with Baked Portobello Mushroom and Frisee

26 Mar

Roasted-Root-Vegetables-Baked-Portobello-Mushroom-Frisee-Salad-3

I saw a picture of a similar meal posted on Facebook and thought it looked delicious. I decided to try my hand at it and added more root vegetables, changed the salad to frisee and had to figure out what dressing would pair well with all the flavors. I almost used apple cider vinegar for the dressing, but made a game time decision and decided to go with champagne vinegar. Definitely the way to go. The champagne vinaigrette stood up really well to the bitterness of the frisee and the root vegetables really brought out the flavor of the vinegar. Michael’s only complaint was that there was only one of them!

Roasted-Root-Vegetables

Ingredients:
Serves 2
2 carrots, peeled and cubed
1 large parsnip, peeled and cubed
1 large beet, peeled and cubed
2 portobello mushrooms, stemmed
Pizza Dough or puff pastry
2 cups frisee, washed and chopped
2 tbsp goat cheese
1 tbsp olive oil
Salt and pepper

For the Vinaigrette:
1/4 cup olive oil
3-4 tbsp champagne vinegar
1/2 tsp german mustard
1/2 small shallot, minced
2 tbsp honey

Directions:

  1. Preheat the oven to 400o.
  2. Place the diced vegetables on a baking sheet and lightly toss with 1 tbsp olive oil, salt and pepper. Roast the vegetables until soft, about 30 minutes turning them half way through.
  3. On a floured surface, roll out the pizza dough or puff pastry until 1/16 inch thick. Place the mushrooms on the dough and cut circles about an inch larger than the mushrooms. Wrap the edges around the mushrooms, place on a baking sheet and bake along with the vegetables.
  4. Wash the frisee, place in a large bowl and set aside.
  5. In a small bowl, whisk together the remaining olive oil, vinegar, mustard, shallot and honey. Pour the dressing over the frisee, add the goat cheese and toss well.
  6. Place the roasted vegetables on a plate, then the mushroom and top with the frisee salad.

As always, enjoy!

Roasted-Root-Vegetables-Baked-Portobello-Mushroom-Frisee-Salad-2

Spanakopita

20 Mar

Spanakopita

While at the gym a while back the Barefoot Contessa was on one of the TVs and she was making individual spanakopitas. They looked delicious but I had completely forgotten about them by the time I got home. It dawned on me while planning my meals for the week, that I should make spanakopita. So, I powered up google, did a little research and came up with this amazing mess!

Ingredients:
11/2 lbs spinach
1 large onion, chopped
2 bunches green onions, chopped
2 eggs, beaten
1 tsp nutmeg
8 oz crumbled feta cheese
24 sheets of phyllo dough (half for the top and half for the bottom)
2 tbsp olive oil
salt and pepper to taste

Directions:

  1. Preheat the oven to 375o.
  2. Heat 1 tbsp of olive oil over medium heat. Saute the onion until clear, about 5 minutes. Add the green onions and spinach and saute until the spinach is wilted.
  3. In a bowl, beat the eggs and add the spinach mixture, feta cheese, nutmeg, salt and pepper. Mix well.
  4. Lay 1 of the phyllo sheets out on a flat surface and carefully brush olive oil across the top. Lay the sheet into the baking dish and repeat with the remaining 12 sheets.
  5. Pour the spinach mixture into the baking dish.
  6. Lay 1 sheet of the remaining phyllo dough on the flat surface and brush olive oil on the top of each sheet and layering them to form the top.
  7. Bake for 30-35 minutes or until the top is golden brown.

As always, enjoy!