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Monday, March 31, 2014

Parsley Pesto Pasta

I had a bunch of extra parsley to use up, so I decided to make a pesto. The pasta turned out delicious, and the strong parsley taste rang through loud and clear. I recommend pairing pesto with rigatoni noodles, because the sauce easily coats the log shaped pasta. 

Parsley Pesto
1 bunch parley, stems removed
1 cup parmesan cheese
1/2 cup slivered almonds
1 tbsp fresh garlic
1/4 cup extra virgin olive oil
1 tsp salt and pepper

In a food processor, pulse all ingredients together. Add more olive oil to thin out as desired. Pour over warm noodles and serve immediately, or refrigerate as a condiment. This would make a great sandwich spread! 

Wednesday, March 26, 2014

Pappardelle with Roasted Sweet Potato, Arugula, Sage and Toasted Almonds

Check out this great recipe from Cooking Light. I followed the recipe aside from substituting sweet potato for squash and almonds for pine nuts. Be sure to add the arugula right at the very end, so as not to wilt the delicate leaves, as I unfortunately did :(

Click here for the recipe:

Wednesday, March 19, 2014

Pork and Bean Pozole Stew

Pozole is a Mexican stew made with hominy (soaked maize) and pork or chicken and spices. The version I made (pictured) consists of chicken broth, kidney beans, diced tomatoes, onions, refried beans, cilantro, hominy and pork. This stew is hearty and satisfying and can be served as a main meal with accompanied garnishes such as lime, avocado, sour cream or cheese. I love the thick and earthy texture of the hominy, which adds a unique flavor profile to the stew. I did not follow a recipe for this stew, so I can only estimate quantities. Please use my rough recipe as a guide for your own pozole. 

Pork and Bean Pozole Stew
2 large onions, diced
2 tbsp fresh garlic, minced
2 tsp olive oil
2 tsp dried oregano 
2-3 tsp chipotle or Mexican spice blend
4 cups beef or chicken broth
1 can refried beans
1 can hominy
1 can kidney beans 
1 can diced tomatoes in liquid 
1 cup diced cooked and seasoned pork 
1 cup minced fresh cilantro 

In a large soup pot, heat olive oil over medium heat. Add onion and garlic and cook 5 minutes. Add spices and saute another 3 minutes. Add broth and bring to a boil. Once at a boil, reduce heat and simmer on low for 10 minutes. Now add beans, tomatoes and pork and cook on a simmer another 15 minutes. Now add your fresh cilantro and remove from the heat. Serve immediately with garnishes of lime, cheese, sour cream, cilantro and avocado. 


Monday, March 17, 2014

St. Patrick's Day Broccoli Cheddar Soup

In honor of St. Patrick's Day, I made Emeril Lagasse's delicious broccoli cheddar soup. Perfect for a blustery night like tonight. 

Check out the recipe here:

Sunday, March 16, 2014

Broccoli, Sweet Potato and Onion Tart

Extend your use for a pie crust with this delicious savory tart. Simply layer on mashed sweet potato puree, caramelized onions, roasted broccoli, cheese and drizzle with a basil cream sauce (butter, milk, flour, basil, garlic). Fold pie crust over the edges, leaving the center exposed. Bake at 450 degrees for 15-20 minutes. Pie crust never tasted so good :)