Saturday, October 23, 2010

Spinach Pesto and Chicken Couscous

This is my adaptation of this recipe by Near East Couscous.

Cooking spray
1/4 cup chopped walnuts
1 large boneless, skinless chicken breast
3 cloves of garlic, thinly sliced
3 cups firmly packed spinach leaves (or one bag)
1 1/4 cup water
1 cup couscous
1 teaspoon of dry basil
1/4 cup grated Parmesan
Fresh basil and shredded Parmesan for topping (optional)

Spray pan with cooking spray. Toast walnuts over medium heat until they are done. They will be fragrant and silightly browned. Remove from pan. Don't skip this step, it makes the recipe.

Cut chicken into bite size pieces. Add more spray to pan and cook it and the garlic until the chicken is browned and no longer pink inside.

Add water, spinach, basil and Parmesan to pan. Bring to a boil and cook for a minute.

Stir in couscous, cover, remove from heat and let sit for five minutes.

Stir in walnuts and top with basil and Parmesan, if desired.


Based on Helga's Russian Borscht recipe. I make mine without meat.

1 onion, peeled and finely chopped
3 1/2 quarts beef broth
1/4 cup red wine vinegar
2 tablespoons lemon juice
1/2 head cabbage, cored and shredded
1 1/2 pounds ripe tomatoes, diced
4 beets, peeled and diced
3 carrots peeled and diced

Fat-free sour cream for topping

Combine all, except sour cream in crockpot. Cook for 8 hours on low until vegetables are tender. Garnish individual servings with dollop of sour cream if desired.

Monday, October 11, 2010

Cheesy Chicken Pasta

Adapted from this Eating Well recipe. Here's my version:

8 ounces whole-wheat penne
1 small head of broccoli cut up into pieces
1/2 head cauliflower cut into pieces
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup cider vinegar
3 cups low-fat milk
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup Swiss cheese
2 boneless, skinless chicken breast cooked

1. Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower and broccoli florets and cook until the pasta and vegetables are tender, about 4 minutes more. Drain, rinse and return to the pot.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add vinegar and cook until reduced slightly, about 1 minute.
3. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth.
4. Stir chicken into the cheese sauce; cook until heated through, about 2 minutes. Stir the sauce into the drained pasta and cauliflower.

Wednesday, October 6, 2010

Spinach Pesto

2 cups packed spinach
1 cup loosely packed parsley
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup Parmesan cheese, shredded
1/4 cup ground almonds

Process all in food processor.