I have mixed feelings about new years.
On one hand, it's a new year!
On the other, time for resolutions.
Boo.
Raise your hand if you've ever made a diet resolution.
Haven't we all?
Why bother, when we know next week, we'll be back to our old ways.
But, I am a firm believer in moderation.
So, at least for today, we are going to do some healthful cooking!
(Next post just miiiight be the best lemon squares you've ever had. Maybe. If you're good.)
Broccoli Pesto
Makes about a cup or so.
From 101 Cookbooks!
2 cups raw broccoli, cut into florets
3 medium garlic cloves
1/2 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
Cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
*If you are making the quinoa on the same day, go ahead and blanche the other three cups of broccoli florets as well....it'll save you time!*
Puree two cups of the cooked broccoli, garlic, almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Serve on cooked pasta, eat with pita chips, or use in the quinoa recipe, below!
Double Broccoli Quinoa
Serves 4-6.
From 101 Cookbooks!
3 cups cooked quinoa, heated
3 cups blanched broccoli, cut into florets
1 recipe broccoli pesto
1/2 cup sliced or slivered almonds, toasted
1 avocado, diced
Handful of Parmesan, for garnish
Toss the quinoa and broccoli florets with about 1/2 - 3/4 of the broccoli pesto. Taste and season. If needed, you might want to add more of the pesto a bit at a time, or a bit of salt. Turn out into a large serving bowl and top with the almonds and the diced avocado. Sprinkle the Parm onto each serving and enjoy!
On one hand, it's a new year!
On the other, time for resolutions.
Boo.
Raise your hand if you've ever made a diet resolution.
Haven't we all?
Why bother, when we know next week, we'll be back to our old ways.
But, I am a firm believer in moderation.
So, at least for today, we are going to do some healthful cooking!
(Next post just miiiight be the best lemon squares you've ever had. Maybe. If you're good.)
Broccoli Pesto
Makes about a cup or so.
From 101 Cookbooks!
2 cups raw broccoli, cut into florets
3 medium garlic cloves
1/2 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
Cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
*If you are making the quinoa on the same day, go ahead and blanche the other three cups of broccoli florets as well....it'll save you time!*
Puree two cups of the cooked broccoli, garlic, almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Serve on cooked pasta, eat with pita chips, or use in the quinoa recipe, below!
Double Broccoli Quinoa
Serves 4-6.
From 101 Cookbooks!
3 cups cooked quinoa, heated
3 cups blanched broccoli, cut into florets
1 recipe broccoli pesto
1/2 cup sliced or slivered almonds, toasted
1 avocado, diced
Handful of Parmesan, for garnish
Toss the quinoa and broccoli florets with about 1/2 - 3/4 of the broccoli pesto. Taste and season. If needed, you might want to add more of the pesto a bit at a time, or a bit of salt. Turn out into a large serving bowl and top with the almonds and the diced avocado. Sprinkle the Parm onto each serving and enjoy!
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