Tag Archives: kale

Kale and Basil Pesto

Posted by Delightfully Doable on 26 May, 2014 None comments

This pesto is great for anything. It would make the best chicken or shrimp pasta, to a great appetizer or Pesto polenta shrimp bites (recipe here).

Ingredients:

2 cups chopped kale or spinach
½ cup fresh basil
½ cup fresh parsley
¼ cup pecans
1 tbsp minced garlic
¼ cup parmesan cheese
¼ cup EVOO
½ tsp salt
½ tsp pepper
¼ tsp garlic salt

Add all ingredients for the pesto into a food processor.

Puree until well blended (add more oil if needed).

Serve as an appetizer or with pasta.

Great flavors call for repeated meals. :)

Polenta with Shrimp and Kale Pesto

Posted by Delightfully Doable on 23 May, 2014 None comments

Oh- my mouth is watering just thinking about these incredible polenta shrimp bites with pesto. I made these last night and couldn’t get over how incredible they were. This is the PERFECT appetizer or pair this with a delicious smoothie for a great healthy dinner.

My husband prefers this with no avocado but I loved it with the avocado stuffed on top with the shrimp. I thought it was a perfect blend of flavors.

Ingredients:

12 large shrimp, peeled and deveined
1 tube polenta (any flavor) cut into 12 rounds
1 avocado, sliced

Pesto:

2 cups chopped kale or spinach
½ cup fresh basil
½ cup fresh parsley
¼ cup pecans
1 tbsp minced garlic
¼ cup parmesan cheese
¼ cup EVOO
½ tsp salt
½ tsp pepper
¼ tsp garlic salt

Preheat oven to 400 degrees. Line a broiler pan with foil and lay cut polenta evenly throughout pan. Drizzle with EVOO, salt, pepper and garlic salt.

Bake for 15 minutes. After 15 minutes turn the oven to broil and broil until lightly crispy (3-5 minutes) keep an eye on it to make sure it doesn’t burn.

For the Shrimp- Once the polenta is cooked, transfer to a plate and keep the broiler pan lined with the same foil. Lay shrimp evenly on foil and drizzle with EVOO, salt, and garlic salt.

Bake at 400 for 5-10 minutes or until fully pink.

Meanwhile, to make the pesto add all ingredients for the pesto into a food processor.

Puree until well blended (add more oil if needed).

To assemble- spoon pesto atop polenta.

Lay shrimp with avocado stuffed in the middle of the shrimp. If you want to add a little extra touch sprinkle with sea salt and add chopped chives.

If you serve this for a gathering, you will be a big hit!

Prepare to be WOWWED!

Shiitake Mushroom Pasta

Posted by Delightfully Doable on 10 March, 2014 None comments

What’s for dinner tonight??? Shiitake mushroom with zucchini and asparagus. This meal is easy to make and can be healthy as well. I served it over spaghetti squash but also made noodles as my husband is not a fan of squash.

Make your own cream sauce. It’s simple and delicious! For the sauce I added cornstarch to the meat and veggies and tossed until thoroughly coated. Next, add milk and heat on low heat to help thicken. For a little extra flavor I added sriracha and chicken “better than bouillon” to help bring out the flavors. Easy, tasty and a little spicy but not too much for that sensitive tongue.

Ingredients:

1 lb pork sausage (Italian sausage)
1 lb mushrooms, chopped
2 medium zucchini’s, chopped
1 lb asparagus
¼ cup Pesto*
1 tsp garlic
1 tsp parsley
3 large fresh basil leaves, chopped
1 tbsp cornstarch
2 cups milk
1 tsp sriracha (optional)
1 tsp chicken bouillon (better than bouillon)
1 cup Kale or Spinach
Spaghetti Squash or Pasta

Chop zucchini and mushrooms; set aside.

In a large skillet begin cooking the meat until half done, add the mushrooms and zucchini and continue to cook.

Add pesto and continue to cook the meat until thoroughly done.

*Pesto- I made my own pesto with my basil plant a couple days prior. To make your own add 1 cup fresh basil leaves, 1/4 cup fresh parmesan cheese, salt, pepper, small handful of raw almonds. In a food processor begin to puree while adding enough EVOO to make a paste.