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Green Goddess Pasta
02 Jun 2009 1 Comment
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: coconut oil, comfort food, kale, pasta, pine nuts, quick and easy, sides, Skinny Bitch, snack, vegan, vegetarian
I love making delicious comfort food that is also super healthy! There was such a great smell to this dish, I knew the flavors would rock! Michael confirmed this as well since he was the one eating it! I love all things Kale so it was so great to add this to the pasta for that healthy, tasty punch. Plus Broccoli, olive oil and garlic; such a good combo! The pasta I used is so fun and colorful, anyone would love it!
Green Goddess Pasta
Adapted from Skinny Bitch in the Kitch
serves 6
Ingredients
4 cloves garlic, minced
3 tablespoons refined coconut oil
6 tablespoons vegan or organic dairy butter (I prefer to use organic butter rather than vegan because of all the processed ingredients, but you could probably substitute oil instead to keep this vegan, or use vegan butter of course 🙂 )
3 quarts water
about 6 teaspoons fine sea salt
12 ouces whole wheat or brown rice elbow macaroni (I used Eden Organic Vegetable Shells Golden Amber Durum Wheat Pasta)
2 zucchinis, halved lengthwise ad cut into 1/4-inch slices
1 broccoli crown, cut into bite-sized florets (about 2 1/2 cups)
1/2 bunch (about 4 ounces) kale, cut into 1/2 inch long strips
1 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder
1/4 cup pine nuts
Preparation
- In a 1 quart saucepan over low heat, combine the garlic and coconut oil ad cook, swirling occasional, until the garlic is fragrant and starting to brown, about 3 minutes.
- Remove from the heat, add the butter, swirling until it melts and set aside.
- In a -6 quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring the water to a boil, add the pasta and cook according to the package directions until about 1 minute shy of being done.
- Stir in the zucchini, broccoli, and kale. Cook until the vegetables are tender and the pasta is cooked , about 1 minute.
- Drain the pasta mixture, reserving 1/2 cup of pasta cooking water.
- Return the mixture to the pot and stir in the garlic butter, pepper, 3 tablespoons f the pine nuts, and the remainging teaspoon of salt, garlic and onion pepper.
- Transfer the pasta to plates or a platter, garnish with remaining 1 tablespoon of pine nuts and serve
Chicken Breasts Provençal with Roasted Garlic & Red Pepper Broccoli
01 Jun 2009 3 Comments
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: chicken, comfort food, green, quick and easy, sides, snack, vegan, vegetarian
I don’t eat chicken of course, but these are all flavors I love and I knew it would be a big hit! It smelled great as it was cooking and I was right, Michael loved it!
I love the technique of blanching tomatoes and peeling them. I learned this a while back in a cooking class at the The Natural Gourmet Institute and thought it was so cool that the 10-30 seconds the tomatoes spend in the water makes it so easy to peel them.
The Broccoli was great too! I steam broccoli most of the time, but Michael really enjoyed the crunch of the roasted Broccoli. It was insanely easy to cut up the broccoli and put in the oven. Such a great idea!
Chicken Breasts Provençal
Adapted from The Culinary Institute of America, Hyde Park, New York
Makes 4 servings
Ingredients
- 1 pound ripe plum tomatoes
- 4 (6- to 8-ounce) skinless boneless chicken breasts
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 1/2 tablespoons anchovy paste
- 1/2 cup dry white wine
- 3/4 cup reduced-sodium chicken broth
- 10 pitted brine-cured black olives, thinly sliced lengthwise
- 2 tablespoons unsalted butter, softened
- 1 tablespoon finely shredded basil
Preparation
- Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
- Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered. (I have a wonderful warming drawer that is so perfect for this!)
- Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
- Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.
Roasted Garlic & Red Pepper Broccoli
Makes 4 – 6 servings
Ingredients
- 1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
- 3 1/2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- Large pinch of dried crushed red pepper (depending on how much you like spice, this dish is not very spicy, so feel free to use more!)
Preparation
Preheat oven to 450°F. Toss broccoli with 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.
Marisa's Healthy Kitchen 