Arugula Pesto Penne #meatlessmonday

This recipe is starring my homemade arugula pesto, straight from my garden. I'm pretty much obsessed with anything Pesto. Stay tuned for a cilantro one! My batch was enough for the pasta dish and will last a good week for things like a caprese appetizer, on a cracker, whatever. About a cup.

Basically I did it the same as my basil pesto, blended in my Giada food processor:

I used the equivalent of a regular pre-washed bag of arugula from the store - only I picked it. It's already starting to flower so I might be making more. Obvis, if you don't grow it you gotta buy it.

1/3 cup of EVOO

1/2 cup of walnuts (they're cheaper than pine nuts and I think make a great pesto.

1/4 cup of parmesan

a whole clove of garlic

salt and pepper to taste

So I had pasta in mind - I used my Deboles high protein penne. The whole box. All I did was sauté some white onion and multi colored sweet peppers in EVOO, then add in the amount of pasta and the amount of pesto I wanted. Toss in the pan with some fresh diced tomato and serve with some more parmesan

Faked-Out Indian Veggie Curry

Is that gorgeous or what???

I'm never ashamed to admit that  I take shortcuts. I have a damn library of shortcuts, enough for an entire book, I'll bet. So here's how you can make this authentic-appearing & tasting ^^^ gorgeous, vegetarian (vegan, even!) Indian curry, in yo crockpot, with about 1% effort. 

Throw into crockpot: 

Jar of Aldi Journey to India Tikka Masala simmer sauce (or another brand is fine too!)

bag of chopped cauliflower

bag of frozen peas

1 chopped bell pepper

1 can of chickpeas

Let this cook on low if you're going to be gone most of the day or high for just an hour or until the cauliflower is soft,  if you're hanging around. About an hour before you plan to serve, add a can of coconut milk. 

Serve this over jasmine rice that you may or may not have cooked the night before, with naan, and some fresh cilantro from my garden on top. Oh wait, you might have to buy your own cilantro. Maybe sprinkle with some garam masala. 

That is LITERALLY IT. The village idiot couid cook this. 

Curried Salmon with Peas and Carrots on Jasmine Rice

I may have mentioned I'm not ashamed to use a jar of just about any sauce or paste, including Indian. But I had some time and some of these sauces aren't so cheap! So I figured I could make a an Indian curry flavor work with what I had for much cheaper, and bam! another successful attempt - maybe my 4th or 5th - at curry from scratch.

Here's what you need for this delectable Salmon curry with peas and carrots:

(for 3-4)

Salmon filets (I'm getting pretty picky with my fish these days - I trust Whole Foods' sustainable or responsibly raised fish. Their salmon is THE best.

1 cup jasmine rice

1 cup frozen peas

2 diced carrots

1 diced bell pepper

1/2 diced white onion

4 cloves diced garlic

1 can (I used boxed "culinary" coconut milk)

curry powder

ground turmeric

cilantro

NAAN!

First, preheat your oven to 400. Cook your rice. Start sautéing the onion, pepper, carrots then garlic in oil or butter. Throw in the peas, then the coconut milk. Add 1 T. of curry powder and 1 tsp. turmeric to taste. Maybe more. Throw in a pinch of salt. Simmer. 

Bake the salmon for 10 minutes. Keep the oven on warm for the naan. Butter and stack your naan, cover in foil and start heating when you have about 5 minutes left.

When the salmon's done , place it in the pea and carrot mix and simmer a couple minutes. I didn't even remove the skin because guess what? Salmon skin is good for your coat. 

Serve the salmon/peas/carrots on top of rice, garnish with some cilantro and indulge in some naan. 

Bon Apetit!

{Lettuce} Chicken Taco Wraps!

OK so I've shunned the lettuce wraps for a long time now with the notion of, y'know what? If you're not gonna eat the damn bun then don't order a damn burger! But then I tried a lettuce wrapped burger at my favorite burger joint, along with my happy hour gal pals all watching out for our summer figures, and it wasn't so bad. OK it was really good and I didn't feel bloated after. Then I tried an Asian version at a friend's house - diced chicken lettuce wraps - and I stuffed my face full of them.

So I have a gorgeous garden rampant with lettuces and thought, what the hell. Let's jump on that bandwagon. And lettuce taco wraps were born. Even my kids ate them, ok? They're a little messy though, especially if you don't have hearty enough lettuce. I'd recommend romaine.

So here's what you need: 

Big leaf lettuce (I tried butter, but romaine works better)

1 cup cooked quinoa

package diced chicken breast

1/2 onion chopped

2 cloves garlic chopped

1 can Rotel tomatoes

1 can black beans, drained

1 can mexican corn, drained

Cayenne, cumin and chili powder

For garnish:

diced green onion

jalepenos

shredded cheddar

Greek yogurt

an avocado

Saute the chicken with onion and garlic in oil, seasoning with about a tsp. cumin, cayenne and chili powder as you cook. Some salt.

Be cooking the quinoa in another pot.

When the chicken is about done, add in the beans, corn, tomatoes, then the cooked quinoa and mix altogether. Fill the lettuce wraps, garnish and BAM! TACOS.

Guacamole sauce for an extra treat: puree (I use my Nutri-Bullet) about a cup Greek yogurt with the avocado. Season with some cumin, cayenne & chili powder. Put the puree in a baggie, nip the corner, and squeeze onto the tacos! 

Bon Apetit!