Spinach Pesto Pasta with Asparagus

This pesto recipe is a great solution this time of year when fresh basil is somewhat hard to find in most grocery stores.  It also tastes amazing and stores well in the refrigerator or freezer.  I am planning on saving half of the recipe for a pesto pizza later this week.
My spinach pesto pasta is a great all in one meal for family.  Alternatively, it can be made ahead by storing the cooked pasta separately from the pesto and vegetables until you are ready to eat.  Enjoy this delicious dish that is sure to please everyone.

Spinach Pesto Pasta with Asparagus
Serves 4

Ingredients:
1 1/2 cups uncooked pasta (shells, farfalle, etc.)
2 cups asparagus, cut into 2 inch pieces
1 cup cherry tomatoes, cut in half
1/2 cup spinach pesto




Spinach Pesto
Yield: about 1 cup

Ingredients:
2 cups fresh spinach
1/3 cup pine nuts
6 cloves garlic
1/2 cup olive oil + 1 Tbsp if needed
juice of 1 lemon
salt and pepper to taste



Directions:  Prepare spinach pesto by combining ingredients in food processor, being sure to scrape down sides half way through blending and adding additional tablespoon of olive oil if needed.
Cook pasta according to directions, until al dente.  Scoop pasta out with a slotted spoon to preserve pasta water.  Add asparagus and tomatoes to boiling water and cook for about 5 minutes.  Strain water from pot and add asparagus, tomatoes, pasta and pesto back into pot to combine and heat for 1-2 minutes.

Nutrition Facts: 298 Calories, 18g Fat, 30g Carbohydrates, 8g Protein, 2.5g Fiber, 23mg Sodium, 416mg Potassium

Spicy Cauliflower with Creamy Guacamole

I recently watched an episode of Pioneer Woman and she whipped up a recipe similar to this (see here).  She raved about how good it was and that she was going to enjoy the entire cauliflower all by herself.  Well, I have to admit I did the exact same thing.  At less than 250 calories its hard not to with this combo of spicy and cool.  I can say this will be a recipe I make again and again, possibly trying a buffalo version.  Let me know what you all think!

Spicy Cauliflower with Creamy Guacamole
Serve 2

Ingredients:
1 tablespoon olive oil
1/2 tablespoon garlic
1 small head of cauliflower
1 tablespoon Sriracha
1 teaspoon soy sauce
1 lime
1 tablespoon fresh cilantro, chopped

1/4 cup guacamole
1-2 teaspoons light ranch dressing

Directions:  Heat olive oil in a medium saute pan. Wash cauliflower and cut in half.  Break cauliflower into bite sized pieces using your hands.  Add garlic to pan when oil is hot.  Add in cauliflower and sauté for 2 minutes.  Add soy sauce, Sriracha and juice of half the lime.  Continue to cook until cauliflower is fork tender.
Mix guacamole and ranch dressing in a small dish.  Place cauliflower on serving dish and top with cilantro and another squeeze of lime juice.  Serve.

Nutrition Facts: 220 Calories, 13g Fat, 24g Carbohydrates, 7g Protein, 8.5g Fiber, 444mg Sodium, 223mg Potassium

Fish Tacos with Cilantro Slaw

Ahh, fish tacos, my love of them runs deep.  Any time I am at a restaurant you can pretty much bet I will choose either salmon or fish tacos.  I thought I would attempt to whip up a delicious version for you all that is both vibrant and dairy free (whoop whoop!). 

I decided to use store bought guacamole (Wholly guacamole) to help streamline the work in this recipe but if you have a great homemade version go for it! You fancy, huh?  I also use Vegenaise and Sriracha to make a simple sauce to top these tacos off that is vegan but don't let that fool you.  (It pairs so well with sweet potato fries, too FYI.)  The rest is easy to assemble and just squeeze lime juice all over everything if your unsure.  

Hope you enjoy these as much as I did!  See you all back here soon!

Fish Tacos with Cilantro Slaw
Serves 4

Ingredients:
4 6-inch tortillas
1/2 pound white fish such as haddock or tilapia
1 tablespoon olive oil
salt and pepper to taste
1/4 cup guacamole
1/2 lime plus wedges for serving

Creamy Chili Sauce:
1/4 cup sour cream, Vegenaise or greek yogurt
1 teaspoon Sriracha or chili sauce

Cilantro Slaw:
1 1/2 cups purple cabbage, sliced finely
1/2 teaspoon minced garlic
2 tablespoons fresh cilantro, chopped
Juice of 1/2 a lime

Directions:
Heat grill pan or sauté pan.  Brush fish with olive oil and season with salt and pepper.  Cook until flaky and golden brown.
Meanwhile, prepare cilantro slaw by combining ingredients in a medium bowl.  In a smaller bowl, combine ingredients for chili sauce.
Warm tortillas and to assemble, spread 1/2 tablespoon of guacamole on the middle of a tortilla.  Add fish then cilantro slaw and drizzle chili sauce on top.  Serve with a slice of lime.

Nutrition Facts: 510 Calories, 32g Fat, 30g Carbohydrates, 25g Protein, 6g Fiber, 360mg Sodium, 377mg Potassium

2014 Reading List

Looking for a new book to pick up for 2015?  Here is a quick list of titles that kept me busy over the past year.  A few of my friends and I started a book club which helped me branch out a little and cure a few "Oh I always wanted to read that!" problems.  We have completed five books so far and are currently reading Brain on Fire: My Month of Madness which I am absolutely loving and strongly recommend at this point.  My two completed favorites of the year include The Glass Castle: A Memoir and Scar Tissue.  What books would you recommend for me or my book club to read in the coming months?

2014 Reading List:

The Language of Flowers - Vanessa Diffenbaugh

My Drunk Kitchen - Hannah Hart

Giada's Feel Good Food - Giada de Laurentiis

On the Road - Jack Kerouac

The 5 Love Languages - Gray Chapman

Sisterhood Everlasting - Ann Brashares

Scar Tissue - Anthony Kiedis and Larry Soloman

Gone Girl: A Novel - Gillian Flynn

The Glass Castle: A Memoir - Jeannette Walls

Fifth Mountain - Paulo Coelho

Brain on Fire: My Month of Madness - Susannah Cahalan (not yet finished)

5 Ingredient White Bean Soup

Hope you all had a safe and wonderful New Years!  I had a nice few weeks off from blogging but I'm happy to be back.
This first recipe of 2015 is so fast and easy you might be surprised how great it tastes.  It is also a great base for a number of variations just by adding chicken, sausage, mushrooms or whatever else you may have in your kitchen.  Because this white bean soup stores well and it is a perfect meal to prepare on Sunday and you'll be set for lunches for the week.
Enjoy this cozy meal that you can be sure will be in line with your New Year's resolutions!

5 Ingredient White Bean Soup
Serves 6

Ingredients:
2 Tablespoons olive oil
2 shallots, chopped
2 16-ounce cans of Cannellini beans, drained and rinsed
4 cups vegetable or chicken broth
1/2 to 1 cup of spinach, kale or other leafy greens
salt and pepper to taste

Directions:
Heat olive oil in a large soup pot.  Add shallots and sauté until golden brown.  Add 4 cups of broth and beans to pot.
Remove about 1/2 cup of beans and a few tablespoons of broth and puree in a food processor.  Add back to pot and add greens.
Serve with homemade croutons or crunchy bread.

Nutrition Facts: 469 Calories, 6g Fat, 76g Carbohydrates, 30g Protein, 31g Fiber, 294mg Sodium, 1783mg Potassium

Cranberry Couscous with Spinach

When the side dish becomes the star!  This couscous recipe is one that looks good and tastes even better if that’s possible.  I looked at a package of cranberries this weekend and thought “We have to make something with these.”   As I was perusing similar recipes, most I found were topped with green onion or cilantro but I decided to use spinach for and additional calcium punch.  Love those dark leafy greens.

The result is a light yet satisfying combination of tart and sweet.  We served it hot and Mediterranean style with hummus, homemade pita chips and bok choy.  After having it for lunch the following day I can’t decide if I prefer it hot or cold but I’ll let you decide.  The colors make it a perfect addition to any holiday meal!

“Couscous: The food so nice, they named it twice!” -Pineapple Express

Cranberry Couscous with Spinach

Serves 6

Ingredients:

1 cup uncooked couscous
½ cup dried cranberries
1 cup spinach cut into ribbons
¼ cup walnuts

Dressing:

Juice and zest of 1 lemon
2 teaspoons lime juice
¼ cup olive oil
2 cloves of garlic, minced
Salt and pepper to taste

Directions:  Prepare couscous according to directions.  Add to serving bowl.  Gently combine cranberries, spinach, walnuts.  Top with dressing, stir and serve.  Can be served warm or cold. 

Nutrition Facts:   221 Calories, 12g Fat, 25g Carbohydrate, 5g Protein, 2g Fiber, 34mg Sodium, 92mg Potassium

Doggy Birthday Carrot Cake

Someone at Lemon Pantry turned two this weekend!  My basset hound mix Penny celebrated her second birthday with me in style.  I made her a doggy birthday cake both this year and last but I updated the recipe a bit and thought I would share incase any of you are as dog-lady crazy as I am.  You know this recipe is a keeper because it's always gone in under 60 seconds.
I cook the cake in a bread pan to get a rectangle that can be cut into a bone or other shape easily.  I usually do a Google Image search for a cartoon bone, print and then lay the shape on the cake and cut around it with a knife.  I then mix together some plain Greek yogurt and peanut butter for frosting and you can decorate with a Milkbone or cut a straw into a "candle".
I'll leave you with a peek at some of my favorite pictures of my rescue girl from this past year.  Happy 2nd Birthday, Penny!

Doggy Birthday Carrot Cake 

Ingredients:

1 cup whole wheat or brown rice flour

1 teaspoon baking soda

1 egg

1 cup shredded carrots

1/4 cup peanut butter

1/2 cup unsweetened applesauce

1/4 cup honey

Frosting:

2 Tbsp plain Greek yogurt

2 Tbsp peanut butter

Directions:

Preheat oven to 350 degrees Fahrenheit.

Mix flour and baking soda together.  Incorporate rest of ingredients and mix well.  Grease a bread pan with a small amount of oil.  Add batter to pan in an even layer.  Bake for 30-35 minutes or until a knife comes out clean.  Let cool for 20 minutes and flip pan upside down to remove.  Use stencil to cut out a bone or other shape if desired (discard the rest or serve to dog party guests).  Mix frosting in small bowl. Frost and serve!