I am Dawn Anderson...

And this is what I have to say.

Category: Food and Drink (page 1 of 9)

Reviving the Fall Soup Plan

Last Fall I had the great idea of making a soup every week of the season and freezing some part of it to stock the freezer for those dark winter nights when I know I will not want to cook. Unfortunately it quickly fell to the wayside and I didn’t complete the task past the first week.

Last week I made the same vegetable soup recipe that kicked off the idea.

Quick Vegetable Soup

Quick Vegetable Soup

I was toying with the idea of reviving the Fall Soup Plan but hadn’t committed. That was until today when the lovely Josie of YumYucky.com tweeted about making soup. Y’all know I want to be like her when I grow up, so that sealed the deal. The Fall Soup Plan was back on! :)

This week, I’m going to try a version of split pea with a twist. Look for Fall Soup Plan posts each week through December. Of course, I’d love to hear if you are doing soups! What recipes are you using? Do you plan on freezing some? Let me know in the comments!

Ready or not

Ready or not, everybody off the plant! Anyone know of a good recipe for green cherry tomatoes?

The last of the tomatoes 2013

The last of the tomatoes 2013

The accidental tomato plant

Almost the last harvest from the neglected tomato volunteer plant-turned-crazy bush.

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Menu Monday

Getting back on track with behaviors that I know are better for my mind and body this week. This week’s meal plan is more of a meal road map. I have no idea what I’m eating when – I just wanted to have items prepped for breakfast and dinner (leftovers for lunch by default). I was able to get quite a few of them cooked on Sunday for a good start to the week. Follow the links to the tasty goodness.

Breakfast:

Lunch/Dinner:

What’s on the menu for you this week?

Pasta with Broccoli Pesto

Being short on time or energy doesn’t have to be a reason to not eat a home cooked meal. Today was one of those days for me. They made me earn every cent of my paycheck today at work plus I’m working on kicking a bit of a sugar habit. So needless to say I was tired, grumpy and hungry when I got home. Luckily I had written out a loose meal plan for the week and my friend Janet was nice enough to do a quick Whole Foods run last night, so I had a super quick and easy dinner idea in the hole (thank.goodness.). I’ve started setting a timer to get a more accurate account of how much time cooking takes (I’m working against the “I’m too busy to eat healthy/cook for myself” argument with a co-worker, but that’s another post) and will be posting that with recipes. This was 32 minutes from walking in the kitchen to plates on the table. AND this included real-life kitchen work (I had to wash the strainer, herbs & lemon since I didn’t do my normal food prep for the week) so this is real time. The recipe that inspired this uses fresh broccoli so feel free if you have time. I’ve made it with fresh and frozen and can’t tell any difference.

Pasta with Broccoli Pesto 20130326-193744.jpg
 
Author: 
Recipe type: Entree
Cuisine: Italian
Cook time: 
Total time: 

This is a quick, easy dish that uses ingredients you probably already have in your kitchen.
Ingredients
  • 2 cups frozen broccoli florets
  • ¼ cup raw sesame seeds
  • ½ cup fresh parsley leaves (loosely packed)
  • ½ cup fresh mint leaves
  • ½ – 1 tsp fresh lemon zest
  • 4 tsp fresh squeezed lemon juice
  • ½ tsp capers (drained)
  • 3 garlic cloves (peeled)
  • ¼ cup olive oil
  • 12 oz pasta
  • Additional broccoli florets (optional)
  • Fresh tomatoes (optional)
  • Parmesan cheese (optional)
  • Nutritional yeast (optional)
Instructions
  1. Cook pasta according to package instructions. Reserve 1 cup of pasta water when draining pasta.
  2. While pasta is cooking, place broccoli in a microwave safe dish and cook according to package directions for microwave cooking (3-5 minutes). Once finished, drain broccoli and set aside.
  3. Combine seeds, parsley, mint, lemon zest, lemon juice, capers and garlic cloves in a food processor. Process for 3 to 4 quick pulses to break down ingredients.
  4. Add broccoli and olive oil to the food processor. Process until all ingredients are well incorporated and the pesto mixture is a smooth consistency.
  5. Taste. Season with salt and pepper if desired.
  6. Combine pesto and drained pasta in a large bowl. Stir to combine adding reserved pasta water to mix, small amounts at a time, until desired consistency is reached.
  7. Serve as is or add in additional broccoli florets, chopped tomatoes or garnish with nutritional yeast or parmesan. Enjoy!

 

 

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