Wednesday, August 14, 2013

Recipe 9 (Goal # 33) - Arugula Pesto Fettuccine with Oven Roasted Tomatoes and Truffle Oil

This dish is pure comfort without the guilt. It is also classy enough that would impress people at a dinner party or family reunion. The strong flavors are balanced and the fresh arugula and tomato make it ideal for a warm summer night. I came up with the idea of this recipe after going for lunch at a Italian restaurant and having a pizza drizzled with truffle oil, it reminded me of how much I love it and how little I incorporate it in my dishes.

You need:
Fettuccine (tri-color preferably but really if you want to make this amazing make your own)
4 large tomatoes cut in slices
At least half a cup of olive oil
Balsamic vinegar - enough for a good drizzle
3 cups of fresh arugula
1 cup of chopped walnuts
dry oregano (preferably an Italian mix seasoning)
2 small garlic cloves
half a cup of Parmesan cheese
sea salt

First you are going to Preheat the oven to 450 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the salt and oregano or seasoning. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Leave the tomatoes aside because you wont use them until the end.

While the tomatoes are in the oven. In the bowl of a food processor fitted with the metal blade (I use my Magic Bullet), pulse garlic until very finely chopped. Add walnut pieces, arugula and Parmesan cheese; process until a thick paste forms and then add 
enough olive oil so its more like a spread than a paste.

Bring a large pot of water to a boil. Add fettuccine and cook until al dente according to package instructions (remember if this is home-made pasta is going to take considerably less time ,  just watch the pot as it will probably vary). Drain in a colander, mix with the pesto in a bowl and add fresh arugula. Drizzle with the truffle oil, and garnish with the tomatoes. 

I am so hungry now, Enjoy!



Tuesday, August 6, 2013

Recipe 8 (Goal #33) - Cheesy Broccoli and Quinoa Patties with Asparagus and Carrot "Fries"

I have been really bad about blogging lately, things at work and at home are crazy busy. My time has also been consumed by NetFlix because I started watching "Orange is the New Black", which completely took over my life. I have been cooking almost everyday, however some recipes are not worth blogging about. I also started drinking green smoothies with protein everyday, because I am in the process of (once again) becoming pescetarian (Goal # 55). 

I don't know if it is the smoothies, my new found addiction to spinning at lunch, or the weather, but lately I have been feeling AMAZINGLY happy. One of the things I know has made me cheerful is the many dinner parties I have attended or hosted, especially the ones that have happened magically with no preparation. It was at one of those impromptu parties that the patties and fries were made (Clara's idea!), with people gathered around kitchen, eating, drinking and enjoying the beauty of a carefree summer Friday afternoon.

For the patties:
1/2 cup quinoa
1 cup vegetable broth
5 large broccoli florets chopped
1 small onion, diced
1/4 cup breadcrumbs
1/4 cup shredded cheese
1 large egg
Salt and Pepper for seasoning
Olive oil for cooking

Cook your quinoa according to the directions on the packaging, however instead of plain water use vegetable broth to add some additional flavor Let it cool, or if you don't have time stick it in the freezer for 15 minutes.

While the quinoa is cooling , sautee the onion until translucent and add the broccoli until it has softened a little bit, then let it rest for a bit [have some wine or alternatively start working on the veggie "fries"].

Mix all the ingredients together, putting the egg last. Heat the olive oil and make your patties (making them stay together is pretty hard, so don't feel bad if they don't look perfectly round). Cook them so they are golden brown but nor charred... ENJOY!

Asparagus and Carrot "Fries":

1 tbsp of butter or coconut oil
10 asparagus stalks
4 carrots (cut in half or thirds lengthwise)
Kosher salt
garlic powder
Spanish Paprika

These are delicious - trust me.

Preheat your over to 500F. Trim you asparagus, melt the butter in a large pan or wok. Add the carrots and asparagus, mix all the other ingredients well. Transfer to a baking sheet and stick in the preheated oven for 20 min. Enjoy!