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POSTINGS
04
18
2012

Fettucini w. Roasted Red Pepper Pesto

Roasted Red Pepper Pesto

Ingredients:

  • 2 large bell peppers
  • 5-10 pieces of sliced sun-dried tomatoes 
  • handful spinach
  • handful basil
  • 1/4 cup toasted pine-nuts
  • 1/4 cup feta cheese (amount can vary)
  • olive oil (amount will vary until desired consistency is reached) 
  • parmesan (optional)
Preheat oven to 375. Slice red bell peppers and lay them flat on a foil-lined baking sheet. Bake for 20 minutes or until slightly charred. Turn over halfway if desired. In a food processor, combine ingredients and pulse until desired consistency.

rinse fresh basil and spinach and gently pat dry


be sure to thaw the shrimp



red bell peppers: charred every-so-lightly





get everything going simultaneously and everything will be warm and ready all at once - no waiting on just one thing to finish cooking 
Ingredients: [for the rest of the meal]
  • 1 box fettucini
  • frozen pre-cooked cocktail shrimp
  • asparagus
  • sliced mushrooms
Boil water to cook pasta. Cook asparagus - there are many ways to do this but i boil the spears in 1/2 an inch of water in a pan and make sure they don’t get soggy. Sautee mushrooms in olive oil and a little bit of pesto. Once pasta is cooked (al-dente), drain and put in a large warm pan. Toss in pesto, shrimp, and mushrooms. Serve and top with asparagus and feta.

04
16
2012
Fettucini w. Roasted Red Pepper Pesto - topped with feta, asparagus, shrimp, and mushrooms

Fettucini w. Roasted Red Pepper Pesto - topped with feta, asparagus, shrimp, and mushrooms


01
30
2012
Teriyaki Quinoa Stir Fry this was such an easy recipe and i bought all of the ingredients in bulk making this the perfect go-to recipe for an easy weeknight dinner. OR i might make a lot of it and have leftovers to pop in the microwave for an even easier lunch or dinner and quinoa is a complete protein! - 1 cup (dry) of organic quinoa- 1 package (227 g, 8 oz.) fresh button mushrooms, sliced- 3 carrots, chopped- 2 cups of broccoli florets- 2 scallions, chopped- 3 asparagus stalks - 1/2 medium onion, finely chopped- 1 garlic clove, finely chopped- 2 Tbsp terriyaki marinade- 1/4 tsp cayenne pepper- salt- black pepper - extra virgin olive oil (or pam or canola oil)Method1. Cook quinoa according to directions on package making sure to rinse quinoa before cooking.  2. In a pan, Sautee the garlic and onions with some extra virgin olive oil (i just use a generous amount of pam) until the onions are translucent. Add in the carrots and scallions and stir fry for 10 minutes.3. Turn the heat down to medium, add in the cooked quinoa, mushrooms, broccoli, and asparagus, and stir fry for an additional 30 minutes. While stir frying, add in the cayenne pepper and terriyaki marinade. Add salt and black pepper to taste.

Teriyaki Quinoa Stir Fry

this was such an easy recipe and i bought all of the ingredients in bulk making this the perfect go-to recipe for an easy weeknight dinner. OR i might make a lot of it and have leftovers to pop in the microwave for an even easier lunch or dinner

and quinoa is a complete protein!

- 1 cup (dry) of organic quinoa
- 1 package (227 g, 8 oz.) fresh button mushrooms, sliced
- 3 carrots, chopped
- 2 cups of broccoli florets
- 2 scallions, chopped
- 3 asparagus stalks 
- 1/2 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 2 Tbsp terriyaki marinade
- 1/4 tsp cayenne pepper
- salt
- black pepper 
- extra virgin olive oil (or pam or canola oil)

Method
1. Cook quinoa according to directions on package making sure to rinse quinoa before cooking. 

2. In a pan, Sautee the garlic and onions with some extra virgin olive oil (i just use a generous amount of pam) until the onions are translucent. Add in the carrots and scallions and stir fry for 10 minutes.

3. Turn the heat down to medium, add in the cooked quinoa, mushrooms, broccoli, and asparagus, and stir fry for an additional 30 minutes. While stir frying, add in the cayenne pepper and terriyaki marinade. Add salt and black pepper to taste.

08
07
2011
i LOVE the asparagus arugula salad from California Pizza Kitchen , so i made a copycat version tonight to accompany the grilled peanut shrimp skewers ingredients: cooked asparagus arugula sun-dried tomatoes slivered almonds topped with shaved parmesan vinaigrette: In jar with screw-top lid, combine the 1/4 cup oil, lemon peel and juice, the 1/2 teaspoon salt and the 1/4 teaspoon black pepper. Cover and shake well; set aside.

i LOVE the asparagus arugula salad from California Pizza Kitchen , so i made a copycat version tonight to accompany the grilled peanut shrimp skewers

ingredients:

  • cooked asparagus
  • arugula
  • sun-dried tomatoes
  • slivered almonds
  • topped with shaved parmesan

vinaigrette:

In jar with screw-top lid, combine the 1/4 cup oil, lemon peel and juice, the 1/2 teaspoon salt and the 1/4 teaspoon black pepper. Cover and shake well; set aside.

About Me

Rebecca

basically i love food. and i love being healthy. so this little ditty of a blog is a place for me to share how i, as well as others, can stay healthy while enjoying delicious food and an active lifestyle

bio major studying to become a physical therapist based in california.dallas.rome college student lovin' life








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