Monday, May 19, 2014

Pasta with Chickpeas, Baby Spinach and Sundried Tomatoes

This is a light dinner. Big Spazz would have liked more salt, but maybe he would be ok with more red pepper flakes instead.

1 10oz. bag fresh spinach, rough chopped
3 cloves garlic, minced
1 15oz. can petite tomatoes, drained
1/3 cup oil-packed sundried tomatoes, chopped
1 can chickpeas, rinsed and drained
8-10 oz. pasta, cooked

I water sauteed the spinach just until some of the water came off of it, then put it on the side. 
Saute garlic until the smell intensifies, then add chickpeas, spinach. Season with salt and pepper. Add some red pepper flakes (optional) for spice and simmer to blend the flavors for about 10 minutes. 

Sunday, May 18, 2014

Roasted Kabocha and Green Onion Hummus

Sunday is my clean the refrigerator and cook ahead day so I had half a kabocha left over from the Mother's Day Thai yellow curry.

I sliced it as best I could (it wasn't pretty), put about 1 T. of coconut oil and roasted it in a 400 degree oven for about 30 minutes.

It was a little dry, I may have forgotten it for too long, so decided to make hummus with it instead. It's sweet for hummus because of the kabocha, but it's good with more fresh green onions on top.

2 cups roasted kabocha (I took the skins off)
1 can chickpeas (about 1 1/2 cups if you made your own)
1/4 cup tahini
1/4 cup lemon juice
6 green onions, chopped

Put everything in a high speed blender and add water if needed to thin it a little.
Garnish with green onions, paprika and pepper.

Sunday, May 11, 2014

Shredded Kale Salad with Pecan Parmesan Cranberries

Safeway has $5 deals every Friday so this takes advantage of the whole clear box of baby kale and it's so good that when I made it for dinner, we finished the whole salad. 

2 bunches kale, finely chopped, or 1 clear box of baby kale (8 cups or so)
2 large garlic cloves
1/4 c fresh lemon juice (usually 1 lemon)
3-4 T olive oil ( I know, it's a no-no so use less or use a oil dressing substitute) - still working on this
1/4 tsp sea salt
1/4 tsp black pepper
1-2 handfuls dried cranberries

Pecan Parmesan ( I usually do the almond faux parm, but tried this)
1 c pecan halves, toasted
1 1/2 T nutritional yeast
1T olive oil
2 pinches fine grain sea salt

Toast pecans in  300 degree oven or toaster oven for about 8-10 minutes. Don't let it burn. Clean kale, remove stems, spin dry. Place in a bowl large enough to get your hands in and massage the kale. 

In a blender or food processor, process garlic until minced. Add lemon, oil, salt and pepper. Pour on kale and massage until everything is coated.

For pecan parm - in processor, add pecans and process until they are the size of peas or a bit larger. Add nutritional yeast, oil, and salt and process again until it's a course crumb. Sprinkle parm over salad. Toss with the cranberries and place it in the fridge to marinate for an hour in the refrigerator until serving. Don't let it marinate too long or it will get too soggy.