Posts Tagged ‘olive oil’

My phone is gone, so until I get a new one (this weekend) no pictures, sorry!

1 Head of Broccoli (about 2 cups), cut into bite-size pieces
1 Can of Artichokes in Water, drained
2C of Cherry Tomatoes, rinsed
2t Olive Oil
2 Cloves Garlic
Salt, Pepper, Italian Seasoning

1. Dice the garlic cloves us and add to a medium-sized frying pan with the olive oil. Put the pan over medium heat.
2. When the garlic becomes very fragrant and just begins to brown, add the broccoli
3. Allow the broccoli to cook until soft, about 10 minutes. If the pan dries out, add about 1/4C of water and cover to promote cooking without additional olive oil.
4. Once broccoli has softened, add the cherry tomatoes and cook until soft and breaking down (about 10 minutes). Stir every so often to help fuel the breakdown.
5. While tomatoes are cooking, dice up the artichoke hearts. When tomatoes are done, add the artichokes in along with the salt, pepper, Italian seasoning, and any other desired spices.
6. Cook until warmed all the way through. Spread on top of pasta.


PP: 1     Serving Size: 1/2 the recipe


Homemade Basil Pesto Sans Pine Nuts
We really enjoy pesto and decided to try to make some of our own since the types in the store are completely oil and very high calorie/fat/etc wise. This version of pesto sauce does not use any pine or other nut. We used the amount of sauce this recipe made with about 1lb. of pasta. It gave the pasta a light flavor which, when coupled with artichokes was simply delicious. You could easily increase the pesto-pasta ratio if you are aiming for a stronger taste.

Fresh Basil in a Food Processor

2C Fresh Basil, stems removed
1/2 Lemon
2T Olive Oil
1-2 Cloves Garlic (garlic powder will work if you’re in a bind)
Salt and Pepper

1.Place the basil in a food processor along with the juice of the lemon. Process until basil is well chopped up. This may require stopping to scrape down the edges of the processor bowl a few times (does not have to be perfect).
2. When basil is chopped to specified size, add in garlic, salt and pepper. Process until well mixed.
3. 1/2 Tablespoon by 1/2 Tablespoon, add olive oil to the basil mix, pausing to blend between each 1/2T.
4. Once all olive oil has been added, blend for about 10 more seconds. Scrape down the sides of the processor and mix pesto.
5. Add pesto to whatever dish you are eating. Enjoy!


Servings: 4
Serving Size: 1/4C

Notes: We mixed this pesto (1 recipe’s worth) into 1lb. pasta and served 2 cups of pasta (we were really hungry) per serving. We also tossed in some quartered artichoke hearts. The final product was an amazing healthy pasta dish. You could easily use less oil than this recipe but it wouldn’t make as much. We used all the basil we had, otherwise we probably would have put more in there! You could also add in some Parmesan cheese to mix things up!

Last night was Day 4 of “environmentally responsible” eating… aka no meat that isn’t local and grass-fed, what have you.  I’m amazed that I was able to make it this long without meat. I miss it a lot but the meals we’ve been making have been fantastic. Last night’s menu was pasta and salad. The salad I made was similar to one I made before (post further down). The salad had romaine lettuce, pieces of baguette, tomato, fresh mozzarella and then a dressing of olive oil mixed with garlic and Italian seasoning. The pasta was made with the following ingredients: olive oil, pasta, lemon juice, artichokes, carrots, red chili pepper flakes, garlic, fresh thyme, Italian seasoning, and salt.

To make:

1. Make pasta according to box directions (just water and pasta- we made about 1 lb.)

2. Peel and dice as many carrots as you’d like to add (we used four large). Place carrots in a skillet with about 1/2 C of water. Cover and cook until slightly softened. Drain any excess water and return skillet to stove.

3. Mince 2 cloves of garlic and add along with 2t of olive oil to the skillet with the carrots. Mix and allow to cook on low for 5 mins.

4. While garlic/carrots are cooking, slice artichokes into slivers. Add to the skillet along with the rest and stir well.

5. Clean pieces of thyme off (we used about 3T fresh thyme) and add to the skillet along with 2T of lemon juice.

6. Season with Italian seasoning, salt and a few shakes of red chili pepper flakes.

7. When veggies are to desired taste, toss with pasta. When ready to serve, spoon pasta into bowls and sprinkle with fresh grated Parmesan cheese.

Serves: This made about 12 Cups of Pasta, so- 12- 1 Cup Servings