Happy Friday, Eaters!
My sister and I tried this earlier this week, and it was quiiiiite delish. Careful with that thyme - it will start popping once it hits that hot oil. But totally worth it!
Have a great weekend,
Kale pesto pasta. Heavy cream optional (but not really).
A short while back, I shared a recipe for salmon and kale quinoa and we learned all about those three fantastic superfoods with some fun videos!
But I found myself with half a bag of kale left, that needed tending to before it wilted/rotted in my fridge. I can't believe how fast it goes bad once you open that bag. So, I'm here to share with you a super recipe for using up all that leftover kale!
I took a recipe I found here and I've tweaked it (aka added heavy cream) into the deliciousness I share with you today.
Okay, that's actually a pretty glorified way of putting it. What really happened was that I made the pesto, but didn't make enough pasta, so it was a thick pesto mess. A couple days later I made more pasta to thin out the pesto, and went crazy and added a cup-ish of heavy cream. Then I felt guilty, so I diced up a tomato and threw that in there too. Never apologize for anything that happens in the kitchen, Eaters.
Pasta with kale pesto cream sauce. and tomatoes.
2 lbs of pasta (yes, I realize that's a lot. I was going off of my leftover kale situation! i used whole wheat spirals.)
1/2 lb of kale, chopped and destemmed and all that jazz
1 clove garlic
1/3 cup deshelled pistachios
juice from 1 lemon
1/3 cup grated parmesan cheese
pinch of red pepper flakes for a little heat
1/4 cup olive oil
salt
1 cup(ish) heavy cream
1 tomato, diced
Salt a pot of water and bring to boil. Add kale and blanch for 2-4 minutes. Use a slotted spoon to scoop it out and onto some paper towels. Let em cool a sec then use more paper towels to pat/squeeze dry.
Toast the pistachios in a small saucepan/skillet situation over medium-low for a couple minutes, stirring to toast evenly.
Cook your pasta somewhere around here-ish.
Grab your food processor, and add the garlic and toasted pistachios. Pulse until coarse. Add the kale and lemon juice and pulse until mixture is nearly smooth (but still has that pesto-y bits to it). Scrape the sides and add the parmesan, red pepper flakes and salt to taste. Pulse again, and while the processor is running, slowly drizzle in the olive oil.
At this point, you can put it in a tupperware with a little olive oil to save, or spoon it over your pasta and give it a good stir.
To make it a pesto cream sauce, heat 1 cup or so (depending on how liquid-y you want it) of heavy cream in a small sauce pan over medium. Bring almost to a boil, then pour over your pasta along with the pesto. Chop up a tomato and toss that in there too.
Happy eating!
But I found myself with half a bag of kale left, that needed tending to before it wilted/rotted in my fridge. I can't believe how fast it goes bad once you open that bag. So, I'm here to share with you a super recipe for using up all that leftover kale!
I took a recipe I found here and I've tweaked it (aka added heavy cream) into the deliciousness I share with you today.
Okay, that's actually a pretty glorified way of putting it. What really happened was that I made the pesto, but didn't make enough pasta, so it was a thick pesto mess. A couple days later I made more pasta to thin out the pesto, and went crazy and added a cup-ish of heavy cream. Then I felt guilty, so I diced up a tomato and threw that in there too. Never apologize for anything that happens in the kitchen, Eaters.
[pre-heavy cream and tomato additions. bad pesto-to-pasta ratio.]
Pasta with kale pesto cream sauce. and tomatoes.
2 lbs of pasta (yes, I realize that's a lot. I was going off of my leftover kale situation! i used whole wheat spirals.)
1/2 lb of kale, chopped and destemmed and all that jazz
1 clove garlic
1/3 cup deshelled pistachios
juice from 1 lemon
1/3 cup grated parmesan cheese
pinch of red pepper flakes for a little heat
1/4 cup olive oil
salt
1 cup(ish) heavy cream
1 tomato, diced
Salt a pot of water and bring to boil. Add kale and blanch for 2-4 minutes. Use a slotted spoon to scoop it out and onto some paper towels. Let em cool a sec then use more paper towels to pat/squeeze dry.
Toast the pistachios in a small saucepan/skillet situation over medium-low for a couple minutes, stirring to toast evenly.
Cook your pasta somewhere around here-ish.
Grab your food processor, and add the garlic and toasted pistachios. Pulse until coarse. Add the kale and lemon juice and pulse until mixture is nearly smooth (but still has that pesto-y bits to it). Scrape the sides and add the parmesan, red pepper flakes and salt to taste. Pulse again, and while the processor is running, slowly drizzle in the olive oil.
At this point, you can put it in a tupperware with a little olive oil to save, or spoon it over your pasta and give it a good stir.
To make it a pesto cream sauce, heat 1 cup or so (depending on how liquid-y you want it) of heavy cream in a small sauce pan over medium. Bring almost to a boil, then pour over your pasta along with the pesto. Chop up a tomato and toss that in there too.
Happy eating!
You put the lime in the coconut... olive oil greek yogurt cake.
Happy Monday, eaters!
I'm really excited about this cake. Like, really, really excited.
I'm one of those strange birds who doesn't really like icing on cakes. It actually really used to stress me out when I was younger. My mom was typically a no-to-light-froster on birthday cakes and when I found myself at a friend's birthday party with a store-bought, icing covered cake, I would get really stressed out... What if some poor soul handed me an end piece? It doesn't sound like such a dilemma now, but when you're 8 years old and the highlight of the party is the cake, and you've been waiting for it the whole party... waiting for a middle, only-on-the-top frosting piece feels like eternity.
As it turns out when you are 26 years old, waiting for this cake to bake feels like an eternity. Don't get me started on how long it takes for it to cool...
Anyways!
This cake is first and foremost delicious, without any frosting. And secondly, it's quite lovely without any frosting.
I combined two recipes (found here and here) to make this one. I'm a big fan of using both Greek yogurt and olive oil in cakes- the Greek yogurt keeps things light but the olive oil adds a certain je ne sais quoi. This cake turned out incredibly moist, light and super fresh- perfect for the end of a Memorial Day cook out.
Slowly add your flour mixture to your wet ingredients and stir gently with a spatula until there are no clumps (you'll be able to see the coconut, but no lumps aside from that).
Pour the batter into the pan and bake for 45-50 minutes.
While the cake is baking, prepare the topping. Combine sugar and lime zest in one bowl and mix together with a fork. Keep your sugar zest separate from your coconut for the topping. Mixing together just creates for a soggy mess.
Once the cake is done and cooled, sprinkle the sugar zest and coconut on top of the cake and garnish with lime wedges.
I'm really excited about this cake. Like, really, really excited.
I'm one of those strange birds who doesn't really like icing on cakes. It actually really used to stress me out when I was younger. My mom was typically a no-to-light-froster on birthday cakes and when I found myself at a friend's birthday party with a store-bought, icing covered cake, I would get really stressed out... What if some poor soul handed me an end piece? It doesn't sound like such a dilemma now, but when you're 8 years old and the highlight of the party is the cake, and you've been waiting for it the whole party... waiting for a middle, only-on-the-top frosting piece feels like eternity.
As it turns out when you are 26 years old, waiting for this cake to bake feels like an eternity. Don't get me started on how long it takes for it to cool...
Anyways!
This cake is first and foremost delicious, without any frosting. And secondly, it's quite lovely without any frosting.
I combined two recipes (found here and here) to make this one. I'm a big fan of using both Greek yogurt and olive oil in cakes- the Greek yogurt keeps things light but the olive oil adds a certain je ne sais quoi. This cake turned out incredibly moist, light and super fresh- perfect for the end of a Memorial Day cook out.
Coconut Lime Greek Olive Oil Cake
3 large eggs
1 cup granulated sugar
1 cup granulated sugar
1 cup unsweetened desiccated coconut
3/4 cup extra virgin olive oil
3/4 cup low-fat vanilla Greek yogurt
3/4 cup 1% low-fat milk
3 tablespoons lime zest
2 tablespoons lime juice
1 cup all-purpose flour
3/4 cup extra virgin olive oil
3/4 cup low-fat vanilla Greek yogurt
3/4 cup 1% low-fat milk
3 tablespoons lime zest
2 tablespoons lime juice
1 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon salt
For the topping:
Zest of one lime
1-2 tbsp sugar
1 tbsp desiccated coconut
Preheat your oven to 350 and grease an 8-9" round pan.
In one bowl, whisk together the eggs and the sugar. Add olive oil, yogurt, milk, zest and lime juice. It'll look like you're making a key lime pie at this point. Really pretty and really great smelling. Add your coconut and whisk gently or use a spatula to fold gently into the mix.
In a separate bowl, whisk together your flours, baking powder and salt.
Pour the batter into the pan and bake for 45-50 minutes.
While the cake is baking, prepare the topping. Combine sugar and lime zest in one bowl and mix together with a fork. Keep your sugar zest separate from your coconut for the topping. Mixing together just creates for a soggy mess.
Once the cake is done and cooled, sprinkle the sugar zest and coconut on top of the cake and garnish with lime wedges.
Until next time,
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