Walnut Pesto Pasta Salad

July 31, 2014 2 comments Article

Is there anything better than fresh basil? I don’t think so. I love its slight natural sweetness and its bold flavor. My aunt and uncle have the most gorgeous basil plants that are growing like crazy and I have a love of finding uses for specific ingredients, especially when they are in abundance.

Walnut Pesto Pasta Salad6

Pesto seemed like the perfect thing. Don’t even get me started on how much I love the flavors of pesto. It makes me want to kiss my fingers and bellow “Mamma Mia!” like a fat Italian man. There are so many possibilities with pesto. You can add it to sauces, spread it on bread, use it as a dip, or make pasta salad!

Walnut Pesto Pasta Salad2

This is kind of a cheap version of pesto because I skipped the pine nuts. I adore pine nuts but the prices are crazy high right now so I figured we could do without. Besides, walnut pesto is really good.

Walnut Pesto Pasta Salad5

Am I the only one loving the heat? I am probably more excited about the summer weather than most because I have been in the opposite season for a while. Jumping from cold and rainy right into hot and sunny is a strange experience. I love it! I was getting sick of being cold and now I get to skip a month of winter. It’s like having your cake and eating it too.

Walnut Pesto Pasta Salad3 This pasta salad is the perfect thing to make on a hot day. The flavors are so fresh and summery. Perfect for any picnic or poolside lunch.

Walnut Pesto Pasta Salad

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6 servings

Walnut Pesto Pasta Salad

Ingredients

16 ounces spiral-shaped pasta, cooked
1 cup cherry tomatoes, halved
1 small onion, diced
4 ounces mozzarella, cubed
1/2 cup half & half
1 cup fresh spinach, packed
1 cup pesto, packaged or recipe follows
salt & pepper

Walnut Pesto:

1 cup walnuts
1 1/3 cups freshly grated parmesan cheese
2 cups fresh basil leaves, tightly packed
6 cloves garlic
1 1/2 cups olive oil
1 1/4 teaspoon salt
1/2 teaspoon pepper

Instructions

First make the pesto if using homemade. Combine all ingredients in food processor or blender and pulse until nearly smooth. Refrigerate for up to a week or freeze for up to 4 months.
Pulse 1 cup of pesto with spinach and half & half until smooth.
Toss in a large bowl with pasta, onion, tomatoes, and mozzarella.
Salt and pepper to taste and refrigerate for at least 1 hour before serving.

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ncheon this season.

Categories: Appetizers, Egg Free, Main Course, Salads, Sauces & Such, Summer, Vegetarian

Skinny Baked Mediterranean Chicken and “Couscous” Salad Stuffed Tomatoes

July 4, 2014 No comments Article

Happy 4th to all of you up in the US. Today seems like a good day to share a fresh a summery recipe. This recipe also happens to be a skinny recipe low on carbs and calories so you don’t have to worry about fitting into your bathing suits.

I recently posted a picture of a burned pair of jeans and my little brother saw it while I was working on my post. He still can’t figure out why I would put a picture of burned pants on my food blog. Some people might find it surprising to know that most of my siblings don’t read my blog or any blogs for that matter. My 11-year-old brother doesn’t realize how much life can be tied in with food. I mean, those of us who spend hours in the kitchen everyday still have lives too. Most of the events in everday life revolve around meals and eating together.

Skinny Mediterranean Chicken and Couscous Salad Stuffed Tomatoes

This got me thinking about how I really don’t add as much about everday life as I would like. I live in such a beautiful area and I should at least share more pictures of it. There is so much more to food blogging than food. Skinny Mediterranean Chicken and Couscous Salad Stuffed Tomatoes (2)

Honestly, I think I have started to take the beauty of this area for granted. This picture is on the beach in the backyard. Not many people get to see views like this whenever they want. It is true that for a family of gringos there are a lot of challenges to living here but you have to admit that it is breathtaking.

Skinny Mediterranean Chicken and Couscous Salad Stuffed Tomatoes (8)

I have never actually been to the Mediterranean but, like everyone else, I have seen many pictures of it. I must say that there are days that my area reminds me of those pictures which brings me back to the recipe. Skinny Mediterranean Chicken and Couscous Salad Stuffed Tomatoes (5)

These tomatoes are hollowed out, stuffed with this delicious fresh chicken and “couscous” salad, then baked. The couscous part is actually rices cauliflower and it makes this a very light meal. According to my calculations these are around 200 calories for each mega stuffed tomato. Skinny Mediterranean Chicken and Couscous Salad Stuffed Tomatoes (3)

These would make a perfect lunch entree or they could even be served as an appetizer or side.

Skinny Baked Mediterranean Chicken and “Couscous” Salad Stuffed Tomatoes

Prep Time: 40 minutes

Cook Time: 29 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 stuffed tomatoes

Serving Size: 1

Calories per serving: 200

Skinny Baked Mediterranean Chicken and “Couscous” Salad Stuffed Tomatoes

Ingredients

6 large tomatoes
1/2 red onion, chopped
5 cloves garlic, minced
1 small red bell pepper
10 extra large green olives, pitted and sliced
1/2 cup cooked sweet peas
2 cups cooked chicken breast, chopped
1 medium head of cauliflower
2 tablespoon balsamic vinegar
1 teaspoon olive oil
1/3 cup grated parmesan cheese
1 teaspoon oregeno
salt and pepper to taste

Instructions

First chop the florets of cauliflower and steam in a small sauce pan or steam cooker until soft, about 20 minutes. Drain and cool. Squeeze out as much excess moisture as you can by wrapping it tightly in a towel. Use a fork to break it into small pieces.(Alternatively, you can grate the cauliflower before cooking, but I find it easier to do it this way.)
While the cauliflower is steaming, wash and chop all of your veggies and hollow out tomatoes by slicing off tops and scooping centers out with a spoon. You can save the centers for anything that you would use crushed tomatoes in or just discard.
Pre-heat oven to 375 degrees F (190 C) and line a baking pan with foil. Toss cauliflower with all ingredients except tomatoes; salt and pepper to taste. Stuff each tomato with 1 cup of salad. It may not seem like it will fit but if you keep packing it in those tomatoes should stretch and make room.
Bake for 20 - 30 minutes until tomates are starting to look wrinkled and a and tops are browned.

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Categories: Egg Free, Gluten-Free, Low Carb, Main Course, Other, Salads, Sugar-Free, Summer