Monday, July 30, 2012

Eggs and Pesto

As promised here's another way to eat your leftovers!

This morning I chopped up a few veggies and made an omlete. I used the pesto spread as a topping for bread and served it with diced fruit. I'll walk you through how I prepped my omlete.

Omlete for 2:
-2 whole eggs
-3 egg whites
-handful of cherry tomatoes
-3 baby bellas
-2 handfuls of spinach
-dash of salt
-dash of hot sauce

-Dice up your veggies first and heat your skillet. Crack your eggs, whisk them together with the salt, and hot sauce then set aside. I used non stick cooking spray and sauteed up my veggies for a few minutes. Then I set them aside and sprayed the skillet again for my egg mixture. Add your egg mixture and watch it closely ( I used medium high heat). As the edges start to cook lift them with a spatula and let the uncooked egg seep underneath. Do this a few times to get a nice fluffy omlete. Once the top of the omlete looks mostly cooked add your veggies and then fold on side over and serve. I'd show you a picture of this but I failed! Too much multitasking. No worries, I just scrambled it together and ate it anyways :)

In the meantime toast up a slice of bread and spread some of that wonderful pesto on it!

Eggs and Pesto Bread!

Sunday, July 29, 2012

White Bean Salad with Lemon Basil Pesto Dressing

Lately I've been making a lot of the same recipes we've already posted, sorry for that! Roasted veggies and chicken/fish are just one of those things I can eat repeatedly and not get sick of. Thankfully my morning trip to the local farmer's market inspired me to make something new! This recipe is a great "make ahead" and eat throughout the week in various ways kind of meal. I'll illustrate this throughout the week as I eat my own leftovers!

The following recipe can be used eaten as a  meal or side dish. It can be incorporated into a pasta salad or eaten plain. Ingredients can even be swapped out. Just have fun with it and use what you have. Since my Ninja blender was already on the counter I decided to make my pesto using it. Here's the recipe.


Lemon Basil Pesto:
-3/4 cup pine nuts
-3 or 4 cups fresh whole basil leaves
- 1/2 cup parmesan cheese (grated)
- 1/8-1/4 cup lemon juice (i used between this amt)
-1/4 cups olive oil
-2 pinches of salt
-1 tsp garlic (powder or fresh)

Throw all the ingredients in a food processor or blender and let it whirl. I pulsed the ingredients without the olive oil first but if you don't want to do that, it'll be fine. Pour the pesto into an airtight container and put it to the side (this will make about 1-2 cups pesto).


White Bean Salad:
White Bean Salad
-1/2 large english cucumber (diced)
-1 1/2 large carrots (diced)
-1 small red pepper (diced)
-9 baby bell mushrooms (diced)
-1 cup diced tomatoes
-1 can of white beans (drained and rinsed, no salt added)

Mix all the diced veggies and beans together in a bowl or tupperware.

Rustic Croutons:

-1/2 a small loaf of sourdough multigrain bread
-pam spray

Cube up the bread and spray it with pam spray or a misto full of olive oil. Then place on cookie sheet and broil on High. You'll need to watch these because they won't take long, really only a few minutes!

Salad + Wine :)

How I served my meal:

I started with a bed of spinach in a plate and set it aside. Then in a separate bowl I mixed the portion of salad and pesto I wanted for this meal and added it on top of the spinach. I also added rustic croutons on top and a drizzle of fig balsamic vinegar. DELISH!