Spinach Spaghetti with Walnut-Arugula Pesto

Wanted to try a new arugula recipe. Here it is!

Ingredients:
2 garlic cloves
3 oz walnut pieces (about 3/4 c), toasted and cooled
4 oz arugula
1/2 tsp coarse sea salt
1 oz Parma! Vegan Parmesan
1 lb spinach spaghetti (like Hodgson Mills)
1 T grapeseed oil
Freshly ground pepper

Directions:
1. In a food processor, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and parmesan cheese, and set aside.

2. Bring a large pot of water to a boil. Add spaghetti, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

Makes 8 servings.

Nutritional Information:

Calories: 304

Fat: 10g

Saturated: 1g

Carbs: 43.5g

Fiber: 7g

Protein: 11g

Ratings:

Kristen: 3

Dave: 2

Garlic Creamed Chard

Had some chard to use. I chose this recipe, which I liked because it uses both the leaves and the stems! :)

Ingredients:
1 T grapeseed oil
1 lb chard, stems and leaves separated, chopped
2 T minced garlic
4 tsp Earth Balance buttery spread
4 tsp all-purpose flour
2/3 c unsweetened soymilk
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp ground nutmeg

Directions:
1. Heat oil over medium heat. Add chard stems and cook, stirring often, until softened, 5 minutes. Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes. Cover and cook, stirring once, until tender, about 2 minutes more. Transfer to a colander placed in the sink and press with a spoon to remove excess liquid. Return the chard to the pot, cover and keep warm.

2. Place garlic and butter in a small saucepan over medium heat and cook
until the garlic is fragrant but not browned, about 2 minutes. Whisk in flour and cook until bubbling, about 30 seconds. Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes. Stir the chard into the sauce and serve immediately.
Makes 4 servings.

Nutritional Information:
Calories: 116
Fat: 8g
Saturated: 1.5g                                     
Carbs: 9.5g
Fiber: 3g
Protein: 3.5g

Ratings:
Kristen: 4 (yum, garlic!)
Dave: 3.5 (He says I should definitely make this again!)

Baked Tilapia with Lots of Spice

I found this recipe via www.supercook.com. It is a website where you can enter all the ingredients that you have on hand and it will generate recipes that you can make. You can make a profile so that it will save your ingredients, so that way you can just add and delete things as your "inventory" changes. It is super handy!!

I adjusted this recipe for just one person, altered some of the amounts slightly because of fractions, and my tilapia was 4.7 oz (instead of 4). Feel free to refer to the original recipe.

Ingredients:
4.7 oz tilapia
1/8 tsp EACH:
-paprika
-onion powder
-dry mustard
-garlic salt
-black pepper
-cumin
-basil
-italian seasoning
1/8 c italian bread crumbs
1 T sliced green onion
1 tsp dried parsley flakes
1 tsp grape seed oil

Directions:
1. Preheat the oven to 450F. Place the tilapia in a small baking dish sprayed with non-stick spray.
2. In a small bowl, combine the spices (from the paprika to the italian seasoning). Sprinkle 1 tsp of the spice mix over the tilapia.
3. To the remaining spice mix, add the bread crumbs, parsley, and green onion. Add the oil and mix together.
4. Cover the tilapia with the bread crumb mixture.
5. Bake for 12-14 minutes, until flaky.
Makes 1 serving.

Nutritional Information:
Calories: 236
Fat: 8g
Saturated: 1.5g
Carbs: 13g
Fiber: 1.5g
Protein: 28.5g

Rating:
Dave: 4