Friday, July 17, 2015

Broccoli pesto pasta

Broccoli Pesto Pasta

adapted from Annie’s Eats

Yield: about 8 servings

imageINGREDIENTS

1 lb. broccoli
4 tbsp. olive oil
Salt & pepper
1 small onion, finely chopped
3-4 cloves garlic, minced or pressed
1 lb. pasta
½ tsp. red pepper flakes
Up to ½ cup milk or heavy cream (unsweetened Silk coconut milk for me)

DIRECTIONS

  • Turn oven on to 375 degrees.

  • Chop the broccoli crowns into florets. Season with 2 T olive oil, salt, pepper, onion and chopped garlic. Put in oven and roast until slightly soft- about 15 minutes.

  • Bring water to a boil.  Add the pasta to the pot and cook according to the package directions until al dente.  Reserve 1½ cups of the pasta water and then drain the pasta well.  Set aside.

  • Transfer the broccoli mixture to a food processor or blender and add remaining olive oil and pepper flakes.  Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped.  Add in the milk and process until smooth.  If needed, add the reserved pasta water a little bit at a time just until the sauce is smooth and creamy.  (Don’t overdo it – you don’t want a watery sauce!)  Season with salt and freshly ground pepper to taste.  In a large bowl (or in the pot), toss the pasta with the sauce.

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    I made this with gnocchi and added some chicken. 10 star!

Hawaiian Mac Salad

I’ve been meaning to post this recipe for a long time and never get around to it. It’s one of my all-time favorites.

Hawaiian Macaroni Salad
adapted from I Believe I can Fry

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Ingredients:
16 oz or1 lb elbow macaroni (uncooked)
1/2 cup white wine vinegar (I’ve used apple cider and don’t like it as much)
1 cup milk, divided (I use unsweetened Silk coconut milk with no problems)
1 cup mayonnaise, mayo-not miracle whip, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper

Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until soft, about 15 minutes. Drain and return to pot; add the vinegar and toss until absorbed. Let cool for 10 minutes.

Meanwhile, whisk together 1/2 cup of the milk, 1/2 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper.

Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.

Add the remaining 1/2 cup milk and 1/2 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.

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