Tag Archives: red onion

Pesto Paninis Two Ways

15 May

Mushroom-Pesto-Panini-1

These paninis were a play on the most unbelievable tomato mozzarella sandwich that I picked up from Whole Foods in Boulder. It had the most incredible pesto mayo. You could eat with a spoon, honestly. Being the healthy person that I am I decided to make my own without the mayo. I whipped up some of my pesto, pulled out the Griddler and voila, paninis! The paninis two ways is a result of Michael’s strong dislike of tomatoes. He had the panini with the portobello mushroom, spinach and onions, while I had the tomato, spinach and onion version. I kind of wish that I had added a mushroom to mine because it would have been out of this world.

Spinach-Tomato-Onion-Panini-2

Ingredients:
Makes 2 sandwiches
2 slices tomato
1 grilled portobello mushroom
1 cup fresh baby spinach
1/4 red onion, sliced thin
Fresh mozzarella, sliced
Choice of bread
pesto

Directions:

  1. Heat a grill pan, Griddler or panini press to medium heat.
  2. Spread the pesto on one half of the bread. Top with two slices of tomatoes (if using), mozzarella, 1/2 cup of spinach, mushroom (if using), and onion. Spread pesto on the other half of the bread.
  3. Place the sandwich on the Griddler or panini press and close. Cook until the cheese is melted. If using a grill pan, grill until there are grill marks on the bottom piece of bread and then flip the sandwich over. Grill the second side until the cheese melts
  4. Mushroom-Pesto-Panini-2

    As always, enjoy!

Beluga Lentil and Sweet Potato Stew

10 May

Beluga-Lentil-Sweet-Potato-1

I would buy the Green Kitchen app just for this recipe. It was mind-blowing. I didn’t have cardamom which made me a little nervous that the meal would be lacking flavor. To make up for the missing cardamom, I decided to add cinnamon and nutmeg. The result was so good that I may never try it with the cardamom.

This was a really hearty meal. I could definitely see this recipe becoming a fall/winter favorite. Despite being so hearty, it was still really light and didn’t leave me feeling really full.

Beluga-Lentil-Sweet-Potato-2

Keep your eyes out for my review of the app on Monday!

Veggie Fajitas with Homemade Guacamole

18 Mar

Guacamole

I am a fajita connoisseur. If there are fajitas on a menu, you can bet your last buck that I’m ordering them. Needless to say, this is hands down my favorite recipe. Not only is it knock your socks off delicious, but it’s incredibly easy to make. Add in some homemade guacamole and you’re good to go!

Veggie-Fajita

If you choose to add chicken to the fajitas, I used to marinate the chicken in the spice mixture instead of the veggies. I would saute the veggies, grill the marinated chicken and toss them together at the end.

For the Fajitas:
Ingredients:
1 large red pepper, cut into strips
1 large yellow pepper, cut into strips
1 large orange pepper, cut into strips
1 onion, cut into half moons
8 oz cremini mushrooms, sliced
1 tbsp turmeric
1 tbsp cumin
1 tbsp coriander
1 tsp cayenne pepper
4 tbsp olive oil
salt and pepper to taste
Ezekiel 4:9 tortillas
Shredded monterey jack cheese
Serve with Sour cream and guacamole

Directions:

  1. Combine 3 tbsp of oil with the turmeric, cumin, coriander and cayenne pepper and stir to form a paste.
  2. Add the peppers and onions to the spice mixture and toss until peppers and onion are well coated.
  3. Heat remaining tablespoon of oil in a skillet over medium-high heat. Add the spiced peppers and onions to the pan and saute until soft. Once they are soft, add the mushrooms and saute for another 3 minutes.
  4. Serve with sour cream, guacamole and cheese.

For the Guacamole:
Ingredients:
4 ripe avocados
1/8 cup diced tomatoes, seeded
1/8 cup diced red onion
1 tbsp lime juice
salt to taste
cilantro (optional)

Directions:

  1. Scoop out the avocados into a bowl and mash with a fork.
  2. Add the tomatoes, onions, lime juice, cilantro, salt and pepper and combine well.

As always, enjoy!