Tag Archives: spinach

Italian Orzo Salad: The Summer of Salads continues

Rejoice!!!! Broccolini Season is upon us!!!! I had to grab some right away and then figure out what to make with it. We’re well into the Summer of Salads (#summerofsalads) and last week featured the broccolini!

(I love how it is described: “A delicious cross between broccoli and Chinese kale”)

Broccolini Glamour Shot!

Italian Orzo Salad

(makes 6 meal size servings)

Ingredients

8 oz (1/2 box) of Orzo, prepared according to package instructions (rinse after prepared to wash off excess starchiness, and also to help cool to room temp)

1 lb fresh broccolini

8oz container of small baby mozzarella, chopped into small pieces

2 cans of white beans (Great Northern or Cannelini), rinsed and drained

1 package baby spinach, cut into thin strips

1 pint grape tomatoes, seeded and quartered

1/3 cup olive oil (or a little more if needed to thin it out a bit)

1/2 lemon, juiced

1 tbsp shallot, finely minced

1/2 cup grated parmesan cheese

1/2 tsp salt

1/4 tsp ground black pepper

Directions

1. Bring a large pot of water to boil and add a pinch of salt. Add broccolini and allow to boil for 2-4 minutes. Meanwhile prepare a large bowl of cold water with ice cubes. After broccolini has cooked, drain water from pot and put broccolini into the ice bath. Allow to sit for 10 minutes, then lay out on paper towels to dry. Chop into small pieces, both head and stalk.

2. In a small bowl, combine the oil, lemon juice, shallot, parmesan, salt, and pepper.

3. In a large bowl, combine orzo, broccolini, mozzarella, beans, spinach, and tomatoes. Add dressing and toss until fully incorporated.

4. Store in an airtight container and refrigerate – enjoy for up to a week!

{paleo} or {mostly paleo} cauliflower crust pizza

Tried out a different recipe since last time

Ingredients
-1 small head of cauliflower (or about 2-3 cups once riced) (make sure it is as dry as possible after processing it!)
-1/4 tsp sea salt
-1/2 tsp dried oregano
-1/2 tsp dried basil
-1 garlic clove minced or 1/2 tsp garlic powder
-1/4 cup mozzarella cheese
-1/4 cup parmesan cheese
-1 egg (or equivalent in egg whites)

(To be truly paleo, leave out the cheeses and sub another egg, 1 tbsp coconut flour, 3 tbsp nutritional yeast)

Directions
1. There is enough prep time in waiting for the cauliflower to process and dry that I’d wait a bit before preheating the oven. But eventually you’ll heat it to 425 degrees. And use a baking sheet or pizza stone or whatever you like to use for pizza.
2. Wash and dry the cauliflower (cut off the floret to use) and pulse in your food processor (or a blender) until puréed/powdery.
3. Microwave cauliflower in a microwave safe bowl for 5 minutes then allow to cool. (If trying the truly paleo version, skip this step)
4. Place pureed cauliflower on cheesecloth or paper towels over a bowl to catch liquid. After about 5 minutes give it a squeeze and repeat as needed until the puree is firm.
5. Combine remaining ingredient into the bowl with the purée and whisk/stir to combine (or use your hands!). Dough should be sticky
6. Spread dough into whatever pizza shape you’d like, keeping it from getting too thin, on a greased surface. Pack it tightly.
7. Bake until golden brown, about 10 minutes.
8. Add toppings of your choice and return to oven to finish as desired! Obviously leave off the smidge of mozzarella and parmesan as shown on mine if you’re going for full paleo. Enjoy!!
(The pizza is best eaten with a fork, just FYI!)

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Greek Yogurt Creamy Tomato Sauce and Pasta

I was inspired a few weeks ago by a recipe I saw on Pinterest that used Greek yogurt in place of cream in a pasta sauce. This excited me greatly because I never ever eat creamy sauces because they are much too rich for me and it makes me sad – they always look so good! I get sauce envy. But Greek yogurt, one of my very favorite magical foods (a neighbor on the list to other foods such as quinoa, spaghetti squash, pumpkin, and many others), was the perfect solution to my cream sauce problems.

This recipe could be adapted for many different dish varieties — change out the chicken for another protein, add or subtract veggies, choose your favorite pasta type…the possibilities are endless.

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Greek Yogurt Creamy Tomato Sauce and Pasta

Ingredients

1-1/2 cups of pasta (I used orecchiette because it’s so fun)

about 1 lb of grilled chicken breast, cut into strips

1/3 cup 0% plain Greek yogurt

1/3 cup tomato sauce

1 tbsp olive oil

3-4 roma tomatoes, diced

1 package of fresh spinach

4-5 garlic cloves, minced

4 oz baby bella mushrooms (optional)

salt and pepper to taste

shaved parmesan (optional)

Directions

1. Prepare the pasta according to the directions on the package. Drain and set aside for later.

2. Heat olive oil in a skillet and add the garlic. Cook for 1-2 minutes on medium low heat until garlic starts to brown and become soft.

3. Add tomatoes and mushrooms to the skillet along with salt and pepper. Allow to cook about 5 minutes.

4. Add chicken strips to skillet and cook until warmed.

5. Reduce heat to low and add tomato sauce and yogurt. Stir until combined and add the cooked pasta.

6. Once pasta is well coated in the sauce, add the spinach to the skillet and cover skillet with lid. Allow to sit for 2-3 minutes or until spinach wilts. Stir occasionally to help spinach get covered.

7. Top with shaved parmesan and enjoy!

This made about 3 servings which was perfect. Add a little more pasta and it would easily be 4.

I am blown away by the nutritional information too — it’s a little higher in calories than what I normally aim to have at dinner, but so worth it. I can’t wait to make this again! Enjoy!!

Nutritional Info

Calories 501.2
  Total Fat 17.0 g
  Saturated Fat 1.1 g
  Polyunsaturated Fat 0.9 g
  Monounsaturated Fat 3.7 g
  Cholesterol 76.7 mg
  Sodium 408.6 mg
  Potassium 919.5 mg
  Total Carbohydrate 51.2 g
  Dietary Fiber 6.0 g
  Sugars 11.6 g
  Protein 44.6 g
  Vitamin A 181.8 %
  Vitamin B-12 10.5 %
  Vitamin B-6 49.0 %
  Vitamin C 51.6 %
  Vitamin D 0.0 %
  Vitamin E 12.6 %
  Calcium 16.2 %
  Copper 9.7 %
  Folate 77.3 %
  Iron 31.7 %
  Magnesium 28.9 %
  Manganese 48.0 %
  Niacin 92.6 %
Pantothenic Acid 12.9 %
  Phosphorus    34.2 %
  Riboflavin 35.9 %
  Selenium 36.0 %
  Thiamin 47.6 %
  Zinc 10.8 %