Posts tagged ‘pesto’

April 1, 2013

Eggplant and Butternut Squash Bake

eggplant and butternut lasagna

I know, I know. I’m the worst.

I haven’t written. I’ve been in a hole of nine-to-five-ing. During the week I’ve been getting up to exercise at 6 am and not getting back home until almost 7 pm.

I’ve been cooking all along, but mostly after the sun is almost gone and there’s no pretty light. The food itself  hasn’t been the cutest. It’s been nourishing combinations of vegetables that don’t necessarily look that great, but it’s exactly what I need.

And eggs. There’s been a lot of eggs consumed.

On the weekends, I’ve been cooking too – and even taking a few pictures of the process. But mentally I’ve just been too lazy to put words to paper/screen. That’s real life.

I’m going to do better. I just need to find a new rhythm to my writing, cooking and photography that fits in with my real person job.

It’s a work in progress, but I’ll get there.

With the late summer and early fall weather we’ve gotten both butternut squash and eggplant in our vegetable delivery box for a few weeks in a row. I’ve cooked these two together in quite a few ways – with Moroccan spices in the slow cooker and roasted on a baking sheet. With quinoa, atop a bed of greens, with lashings of sriracha, and with a poached egg on top.

I would never necessarily think to put these two vegetables together, but they’ve been a surprising hit. They’re meaty and filling, complex and satisfying – the butternut squash brings a sweetness and the eggplant, an earthiness.

I thought about calling this a pasta-less lasagna but I landed on Vegetable Bake. The layering aspect along with the ricotta, pesto and tomato sauce is totally reminiscent of lasagna, but calling a pasta-based dish pasta-less is just straight up inconsiderate.

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December 3, 2012

Kale Pistachio Pesto with Soba Noodles and Oyster Mushrooms

vv - kale pesto soba

We’re moving on today. Moving on from November, moving on from the weekend, moving on from losing the contents of our hard drive and moving into the holiday season.

Kale, in my opinion, makes for a fresh start. I know it’s not time for resolutions yet (thank God) but let’s be real, Mondays are when we get back on track after watching terrible movies and eating too much cheese all weekend. (P.s. Can someone give me another free day to watch bad movies and eat more cheese with my fiancé, please? Thanks.)

That’s where the kale comes in. It rights wrongs, just because it’s so dang good for you. That’s how it works in my brain anyway.

Pesto has always been one of my favorite ways to dress up pasta, sandwiches, grilled vegetables and salads. Today, we’re making it even more excellent with the (SMASH! BANG!) super powers of kale.

December 6, 2011

Stuffed Red Peppers


Whether you call them peppers or capsicums, as a general rule, they are good for stuffing.

Today I was looking to use up some extra rice I had from making a curry the other night. I hate wasting food, but I also like the challenge of creating something new out of leftover ingredients.

November 18, 2011

5 Ingredient Friday: Pesto Edition


I’m going to go ahead and dedicate this post to my food processor. Medium-sized and sturdy, it can handle nearly every job I throw at it. (I only say nearly because I don’t want to jinx myself here.) Specifically, it is the essential tool for making one of my all-time favorite condiments (not just for pasta, folks!): pesto. I’ll call it a condiment because it’s way more versatile than something like ketchup for me.

When I make a batch, I like to freeze small portions to keep it fresh. It’s easy to defrost quickly if you submerge the container in warm water. I store mine in small jars or good tupperware containers.

A standard pesto involves basil, pine nuts, garlic, parmesan and olive oil but it’s pretty common these days to swap in any number of other things. Sun-dried tomatoes and macadamia nuts instead of  basil and pine nuts is a stand out variation -  fancy, and ridiculously tasty.

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