Uses for Spinach Hazelnut Pesto

The post right before this one was for spinach hazelnut pesto.  If you haven't made it yet... go do it.  If you need some inspiration on uses, here are two delicious ways I used the pesto.

Asparagus Pizza w/ Spinach Hazelnut Pesto:
I made a whole wheat rosemary dough for the crust.  Spread a good layer of the pesto over the pre-baked crust, about 1/2 C for a 12x8 (~11 in circ.) pizza.  Load it up with a low moisture mozzarella, about 1 1/2 C.  Top that with 1/2 bunch of asparagus cut on a bias into ~1 in pieces and toss with a little bit of oil, salt and pepper.  Dust the top with parmesan.  Bake until golden and bubbly.  This pizza is faaaantastic!

Grilled Vegetable and Pasta w/ Spinach Hazelnut Pesto:
We simply grilled a variety of vegetables--peppers, squash, onions, tomatoes-- that we tossed in oil, salt and pepper.  I grilled them in large pieces and then cut them up after they were cooked.  Tossed the veg with cooked pasta and added the pesto.  I did add a little more extra virgin olive oil and lemon juice to the whole thing so the pesto coated everything more easily.  Kind of the perfect side for anything... or a light meal all on its own!

Spinach and Hazelnut Pesto

If you couldn't guess by my sparse, yet recent posts... I am really digging spring cooking.  Like most vegetables, I eat spinach year round.  But even the bagged stuff just gets better this time of year.  Basil isn't quite in full swing yet, so when I was contemplating making my own pesto over (the good, but not great) jarred varieties, spinach seemed the cheaply logical choice of greenage.  Hazelnuts... well, we just had them.  If you can't find them, or they are just wildly expensive, I suggest walnuts as the alternative.

Spinach and Hazelnut Pesto
2 C chopped spinach
~ 1/4 C extra virgin olive oil
3 Tbsp toasted, chopped hazelnuts
3 lrg cloves roasted garlic
1 Tbsp fresh basil (1 tsp dried)
zest of 1/2 a lemon
juice of 1 lrg lemon (~2 Tbsp)
3/4 tsp sea salt
1/4 tsp freshly cracked black pepper

   Combine ingredients.  Puree using a food processor, high powered blender, or immersion blender.  Adjust seasonings as necessary.  The consistency should be an easily spreadable, loose paste; adjust amount of oil/lemon juice as needed.
   Makes about 1 C pesto.

Creamy Zucchini and Cauliflower Soup w/ Bleu Cheese

This soup was inspired by a recipe in our ever-off-the-bookshelf cookbook, Vegetarian by Linda Frasier.  The hubs has been wanting this soup for months, but I really wanted to wait until spring when I could get tender, flavorful zucchini at the regular grocery store.  (It will be even better when I get them from the farmers market!)  This springy soup is the perfect compliment to roasted fish or grilled sandwiches.


Creamy Zucchini and Cauliflower Soup w/ Bleu Cheese
1/2 lrg vidallia onion, chopped
1 Tbsp extra virgin olive oil
1 Tbsp butter
1/3 head cauliflower, chopped (~2 C)
~1 3/4 lb zucchini, chopped (4 med)
2 cloves garlic, chopped
1 1/4 tsp herbs de provence
1 bay leaf
4 C water + 1 tsp vegetable base (or 4 C vegetable broth)
4 oz bleu cheese, crumbled
2 oz neufchatel cheese
1/4 C cream or half and half
salt and pepper

   Heat butter and oil over med heat in a large pot.  Saute onion until soft, 5 min.  Add cauliflower, cook about 8 minutes, stirring occasionally so no color develops.  Add zucchini, cook 5-7 minutes.
   Add water, veg base, garlic, herbs, bay leaf, 3/4 tsp salt, and ~1/4 tsp freshly cracked black pepper.  Cover with lid slightly tilted and simmer over med heat for 20-25 minutes, until the cauliflower is soft.
   Remove bay leaf.  Use an immersion blender (or food processor) to puree soup.  When it is about half way pureed, add cheeses.  Blend until smooth.  Add cream.  Salt and pepper to taste.  Reheat over medium, but don't heat it too much.  The soup should not be piping hot when served.  I find the flavors get lost when it is too hot.
   Serves 4.

First Cookout of the Season

 Last Sunday, my parents came over for the first cookout of the year.  Yes, we have grilled before this.  I consider a cookout to be a meal of at least 2-3 grilled items, shared with people who don't live in your house, and eaten outdoors.  It was fantastic!  My parents brought the protein and we did everything else.

First Cookout of 2012 Menu

Appetizer:

Coastal Blend Goat Cheese Dip w/ Veggies and Crackers

Entree:

New Orleans BBQ Shrimp, grilled

Slightly Smoked Filet Mignon seasoned w/ Pirates Bite

Salad w/ Roasted Asparagus, Bacon and Roasted Garlic Mustard Vinaigrette

Roasted Potatoes w/ Thyme

Dessert:

Grilled Pineapple w/ Greek Yogurt, Honey Berry Sauce, and Hazelnuts

Basic Spingtime Minestrone

Even through spring is here, you sometimes get those kind of cold rainy days where a warm, comforting soup is called for.  But transitioning from heavy winter soups to light summer soups can be a challenge.  This minestrone, and minestrone in general, are a great way to celebrate the fruits of the season with a body and flavor that is honestly perfect for the whole year.  Zucchini, bell pepper, and carrots get me excited for the rest of the season to come and the beans and pasta keep is cozy.

Basic Springtime Minestrone
1 lrg onion, diced
2 med-lrg carrots, diced
2 lrg stalks celery, diced
2 med zucchini, diced
1/2 a lrg red bell pepper, diced
1 Tbsp minced garlic
6 C water
2 tsp vegetable base
1 14oz can cannellini bean, drained
1 1/2 Tbsp red wine vinegar (or lemon juice)
~1/2 tsp salt
1/2 tsp dried oregano (1 tsp fresh)
1/2 tsp dried thyme (1 tsp fresh)
1/4 tsp red pepper flake (optional)
1/2 lb short cut pasta, like macaroni, cooked*
extra virgin olive oil, salt, pepper

   In a  large pot, heat about 1 Tbsp oil over medium heat.  Saute onion, carrot, and celery for 5-7 minutes until just getting tender.  Add zucchini and bell pepper.  Cook 3-4 more minutes.  Add garlic, cook 1 minute.
   Add water, vegetable base that has been loosened in a little of the water, beans, salt, oregano, thyme, and red pepper flake.  Bring to a boil, reduce to simmer.  Simmer uncovered for 10 minutes, stirring occasionally.
   Add vinegar.  Salt and pepper to taste.  Simmer 4-5 more minutes.
   Serve over pasta.
   Serves 4-6

*The pasta is really good cooked in the soup.  When you add the vinegar, bring soup back to a boil and cook pasta in it for 5-6 minutes, until pasta is al dente.
However, if you aren't going to eat all the soup right away, the pasta absorbs the liquid and gets mushy so it is best to cook it separately.  In plenty of boiling, salted water, cook pasta 30 sec shy of desired doneness.  For storing, allow pasta and soup to cool completely then combine them in containers.

Roasted Broccoli Quiche (and a dress!)

I've been such a bad blogger lately.  I apologize.  This is my busiest time of year, and this is the easiest thing to let slip to the wayside.  If you don't care about this recipe, skip to the bottom for a little eye-feast and one small reason why I have been absent on the interweb as of late.

This quiche is really easy.  The broccoli adds a deliciously unexpected twist to the brunch staple.  Perfect for a lazy weekend morning, or a light dinner.  I used pepper jack cheese, but Swiss would also be incredible.  Simply changing the cheese and maybe adding a spice here or there, you can fit this quiche into almost any menu.

Roasted Broccoli Quiche
2 C small broccoli florets
2 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
4-5 eggs (depending on just how big they are)
1 tsp minced garlic
3/4 C shredded pepper jack cheese
1/4 C milk
1 9inch pie crust (deep dish probably will work best if you are buying a frozen one)

   Toss broccoli with oil, salt, and pepper.  Roast at 400 deg F for 7-9 minutes, until the tips start to turn brown.  The broccoli should still be firm.
   Prick the bottom of the pie crust with a fork.  Wrap the whole thing in foil and pre-bake at 400 deg F for 5-6 minutes.*
   Beat eggs.  Add garlic, a dash of salt and pepper, milk, and 1/2 C of cheese.
   Put broccoli in the bottom on the pie shell.  Pour egg mixture over.  Top with remaining 1/4 C cheese.  Wrap edges of crust in foil.  Bake at 350 deg F for about 20 minutes.  Remove foil and bake another 10-15 minutes, until crust is browned.
   Serves 6.

*If you have two ovens or roasted the broccoli in advance or simply have the time, pre-bake your crust at 375 deg f and just wrap the edges in foil.  I did the 400 deg F thing just to make the process a little more condensed and you can do this step while roasting the broccoli.  To quickly lower my oven temp. I adjust the temp and then open the door for about 45 sec, close it and let it re-calibrate.

Eye-Candy:

(click to enlarge) These photos really don't do justice to it... they were taken at 3:15am after the Hunger Games premier which included a lot of sitting.  There will be an awesome photo shoot of my Capitol-light dress at some point in the future.  Next movie I am going ALL out!

Lindsay Farms Vidalia Onion BBQ Chicken Sandwich

I will not tell you how long my mom had this barbecue sauce sitting in her pantry.  Too long... waaaay too long. So I confiscated it for my own uses.  And even after 5+ years of pantry storage, it was still absolutely wonderfully perfect and delicious.  Lindsay Farms Vidalia Onion BBQ Sauce is really smokey and slightly sweet; a very well balanced sauce over all.  I am now kind of hopelessly addicted to it and will need to stock up on a variety of their products for summer.
(I did kind of doctor up the sauce just a bit with vinegar and red pepper.  But it was to balance out the extra sweetness the onion and bell pepper added to the dish.  You still taste the full flavor of the sauce itself.)

Lindsay Farms Vidalia Onion BBQ Chicken Sandwiches
2 lrg bone in, skin on chicken breasts
salt and pepper
oil
1 med onion, sliced
1 small red bell pepper, sliced
2 tsp minced garlic
1 Tbsp cider vinegar
1 C Lindsay Farms Vidalia Onion BBQ sauce
1/4 tsp crushed red pepper flake (optional)
4 buns

   Liberally salt and pepper chicken.  Roast at 375 deg F for 35-40 minutes.  Let cool, remove skin and shred chicken.
   Over med heat in a little bit of oil, saute onion and pepper until tender.  Add garlic, chicken, BBQ sauce, vinegar, and red pepper flake.  Simmer until hot.  Assemble sandwiches as desired.
   Serves 4.

Pistachio and Boursin Quinoa

I am no extreme coupon-er but I do love a good coupon.  Not too long ago I got a coupon for Boursin cheese spread.  It was a night I wouldn't get home until 7:30 so the hubs was in charge of dinner.  We created this retardedly easy recipe that set him up for success in the kitchen.  I didn't know it would end up being so freaking delicious!  We have made it several times since.  It is perfect with fish and a salad, maybe some roasted or grilled veggies, too.

Pistachio and Boursin Quinoa
1/2 lrg onion, chopped
2 tsp extra virgin olive oil
2 C vegetable or chicken broth (low sodium)
1 C quinoa
1/3 C roughly chopped pistachios
2 oz Boursin garlic and herb cheese spread

   Heat oil in a 2 qt sauce pan over medium heat.  Saute onions until soft and translucent, 5-6 minutes.  Add broth and bring to a boil.
   Add quinoa and bring liquid back to a boil.  As soon as it reaches a boil, cover and turn heat to low.  Cook for 15-17 minutes, until you can see the germ ring layer clearly around the individual grains.
   Stir in Boursin and pistachios.
   Serves 3-4.

Roasted Vegetable and Chicken Wraps

So, these are from a while ago.... I made them for UFC 143.  Sorry about the time lapse.  But, it is getting very spring-y here in the South.  It is a sweet reminder that real spring is just around the corner and with that means Farmers' Markets!  I seriously can not wait for super fresh and ridiculously tasty local vegetables.

Just veg on the left, with chicken on the right.

Roasted Vegetable and Chicken Wraps
6 12in spinach tortillas
2 6oz containers of roasted garlic hummus
~2 C cooked, shredded chicken
4 lrg bell peppers, roasted and sliced (I used red and yellow, but use your faves.)*
8 oz mushrooms, sliced
1 med eggplant, in 1/4 inch slices
3 med zucchini, thinly sliced
~6 C baby greens
extra virgin olive oil
salt and pepper

   Toss mushrooms eggplant and zucchini with oil, salt, and pepper.  Roast at 375 deg F until tender.  Mushrooms will take 5-6 minutes and the zucchini and eggplant will take 7-8 minutes.  But whenever they are done to your liking, take them out of the oven.
   Spread 2 oz of hummus over each tortilla.
   Evenly distribute roasted peppers over tortillas.
   On three, lay out the mushroom, eggplant, and zucchini.  Divide the chicken among the other three.
   Top with about 1 C of baby greens, or however much you like.
   Tightly roll up tortillas and wrap with plastic.  Refrigerate for at least 30 minutes.  Slice and serve.
   Makes 3 roasted veggie wraps and 3 chicken wraps.  Serves 12-16.... or 6 if you are eating them for lunch or a light dinner.


*For roasting bell peppers:  Place rack near top of oven.  Broil peppers on top rack on high until skin blisters and chars.  Turn peppers over while cooking to evenly char skin.  While hot, place in large glass bowl and cover with plastic wrap.  Let them cool; then peel and de-seed them.

Indulgent Veggie Pizza

We have a pizza problem in my house.  The problem is we like it a little too much.  I make pizza about every 10 days.  I am constantly trying to come up with new combinations and this one emerged a couple months ago.  It stuck around for several rounds of pizza making, before I had to temporarily retire it in favor of creating new pizzas.  But it will be back!  As soon as the farmer's market is swinging for spring, this will be a staple.  If a veggie pizza can be over the top and indulgent, this is it!  The Boar's Head Horseradish White Cheddar is the icing on the cake... cheese on the pizza.


Indulgent Veggie Pizza
12-14 oz whole wheat pizza dough (~3/4 this recipe)
corn meal
1 C shredded mozzarella
~1/2 C (or a little more) shredded Boar's Head horseradish white cheddar
1/2 lrg onion, sliced
1/2 lrg red bell pepper, sliced
1 med zucchini, cut into half moons
1 C roughly chopped spinach
2 heaping Tbsp chopped kalamata olives
2 heaping Tbsp chopped black olives
sauce:
1 C crushed tomatoes
1 tsp minced garlic
1/2 tsp basil
1/2 tsp oregano
1/4 tsp crushed red pepper flake

   Sprinkle a pizza pan with cornmeal.  Stretch dough into a ~14 in circle.  Pre-bake for 5-7 minutes at 450 deg F on bottom rack.
   Combine ingredients for sauce.
   Quickly saute onions, bell pepper, and zucchini over med-hi heat in some oil with salt and pepper.  About 3-4 minutes.  They should be just starting to soften.
   Spread sauce onto crust.  Add spinach, then cheese, and top with vegetables and olives.
   Cook in 450 deg F oven on middle rack for 8-10 minutes, until bottom of crust is crispy and brown and cheese is bubbly and golden.
   Serves 4.