Pesto Pasta



I LOVE pesto so this time of year when basil is growing like weeds and my CSA supplied me with TON of fresh garlic, I make pesto. Any extra amount I freeze for a later date.

Fresh Basil Pesto Recipe

from Simply Recipes

Prep time: 10 minutes

Ingredients:

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Special equipment needed: A food processor (Check Amazon.com’s sales on Cuisinart food processors)

Instructions:

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with whole wheat pasta, or over baked potatoes, or spread over toasted baguette slices.

See some of my other favorite uses for pesto here.

Yield: Makes 1 cup.



I grilled up chicken, sliced uptomatoes, and cooked up whole wheat angel hair to combine with the pesto for a delish dinner.

Check out www.crossfitdesmoines.com for info on the 31 Heroes WOD this Saturday!

Until next time…

look good, feel good, do good

www.davissportsnutrition.com

Stroll in the Woods & Our Favorite Italian Picnic

Yesterday was beautiful! You can feel fall in the air. J and I decided to take advantage of the perfect weather last night and headed out to Lake McBride for a hike and picnic dinner.



Here’s a perfect spot!

I packed J and I’s favorite Italian picnic….in fact, it was almost a year ago we were trekking through Italy for our honeymoon!
the menu:
Tuscan Open-Faced Sandwiched
(as my good pal Robin like to call them)
crackers
cheese
apple slices (Granny Smith have a nice sour/sweet bite)
pesto (last night’s was homemade by Robin….recipe here)
sliced deli meat is optional.
experiment with different cheeses (J likes pepperjack, I like anything fresh and flavorful)
Serve these up on a romantic picnic or for a satisfying appetizer.
Here we are on the beach of Positano, Italy.
Until next time…
look good, feel good, do good…

Tuscan Open Faced Sanwhiches

Today I am sending you to my girlfriend, Robin’s, foodblog. She posted a fav of J and I’s,
Tuscan Opened Face Sandwiches


and did a much better job than I would have taking pictures!

J and I enjoyed these bite size tastes of Italy while honeymooning.
Enjoy her site: Indulge
ps…Robin, I love the recipe name!

Until next time…
look good, feel good, do good
https://davissportsnutrition.com/

Tofu & Sun Dried Tomato Qunioa/Brown Rice

As I cruised through the grocery store last week I noticed tofu was on sale, “oh that’s nice I thought” as I walked on by and then something hit me. I realized I had been depriving all my readers out there…vegetarian or not…of good tofu recipes. Yes, you heard me correct, GOOD TOFU recipes.

I had to put an end to this….I went over, gave each type a good squeeze…squishy, squishier… perfect…extra firm.

I was reminded of a recipe I recieved from Erin Penticoff (former track teammate at ISU). She said I HAD to make.

Don’t even knock it before you try it….if you ever have been hesitant to try tofu this recipe will change your opinion FOR GOOD! It is just ridiculous how good it is….remember all my recipes are taste tested approved my J.

Tofu& Sun Dried Tomato Quinoa
with Pesto Sauce
Ingredients:
splash of extra virgin olive oil
pinch of sea salt
1 shallot, minced OR 1/4 onion diced
3 C cooked quinoa, brown rice, or other grain (remember to rinse your quinoa before cooking…see labels: quinoa for how to prepare)
1 C corn, fresh or frozen (I used peas since I did not have corn on hand…I had tofu but no corn imagine that)
2 C spinach, kale, other other hearty green, finely chopped (be generous on your greens…always love adding extra veggies)
2 C extra-firm niagri tofu, browned in a skillet a bit
1/3 C pesto (mine was store bought but feel free to make you own!)
1/3 C pumpkin seeds, toasted
1/4 C roasted cherry tomatoes OR chopped sun-dried tomatoes


Instructions:
To roast cherry tomatoes: heat oven to 350F. Cut each tomato in half and place in large oven proof baking dish. Mix together splash of olive oil, spoonful of brown sugar, and pinch or two of sea salt. Pour over tomatoes and toss gently making sure all tomatoes get covered. Make sure each tomato is face side up before placing pan in oven. Bake for 45min. Tomatoes will be shrunken and sweet when finished. These are sooooo good. Top salads, sandwiches, or pop em’ like chips!

For the salad:
First, slice and brown tofu in medium-high heated pan greased with olive oil.


In big skillet or pot heat olive oil and salt over medium-high heat. Stir in the shallot/onion and cook for a minute or two. Stir in the grain (quinoa, rice..etc) and corn and cook through.

Stir in greens and tofu, cooking until tofu is heated through.

Remove the skillet from heat and stir in pesto and pumpkin seeds. Mix well so the pesto in spread throughout. Place mix in a serving dish and top with sun dried cherry tomatoes.

Beautiful and delicious! Tastes like chicken 🙂 ha…I crack myself up, seriously though…amazing.
I hope you enjoy it as much as J and I did. Let me know when you serve it up to your family and friends OR if you have any other tofu recipes I must try! Thanks again Erin for sharing!
Until next time…
look good, feel good, do good