Tuesday, October 8, 2013

Pasta with Cilantro-Peanut Pesto

This recipe came from ourbestbites.com, which actually has a lot of naturally gluten free recipes. This is very quick and easy. I'd like to try adding some vegetables/chicken to it at some point, but it is very good as is.

1 bunch cilantro, roughly chopped (about 1 cup)
1 clove garlic, minced
1 Tbsp. minced fresh ginger
2 Tbsp. vegetable oil
1 Tbsp. sesame oil
1/4-1/2 tsp. red pepper flakes (these can make it pretty hot, so go light if you don't want it too spicy)
1 1/2  tsp. brown sugar
zest and juice of one lime (about 2 tsp. zest and 2 Tbsp. juice)
1/4 c. roasted peanuts (plus more for serving, if desired)
2-3 Tbsp. soy sauce (I did 2...I don't think I would do any more than that)
3/4 pound (12 oz.) linguine or spaghetti, cooked according to box instructions ( I used a whole pound, and I felt like there was plenty of pesto to go around)

In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red pepper flakes, lime zest and juice, brown sugar, and peanuts (basically everything except soy sauce). Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.

In a large bowl, toss pesto with hot pasta. Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired. Serve immediately. 

Monday, October 7, 2013

Cuban Black Beans and Rice

I found this recipe on realsimple.com. It is simple, although it does have a lot of fiber, which I know isn't the best for some of you. Savannah loves this dish!

1 c. long-grain white rice
1 Tbsp. olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
salt and pepper
1 tsp. cumin
2  15.5 oz cans black beans, rinsed
1 tsp. dried oregano
1 Tbsp. red wine vinegar
4 radishes, cut into 1/2-inch pieces (I have never included these.)
1/4 c. fresh cilantro, chopped

1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a saucepan over medium-high heat.
3. Add the onion, bell pepper, garlic, 1 tsp. salt, and 1/4 tsp pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
4. Stir in the cumin and cook for 1 minute.
5. Add the beans, oregano, and 1 c. water. Simmer, covered, for 10 minutes.
6. Add the vinegar. Smash some of the bean with the back of a fork to thicken. Serve over rice. Top with the radishes and cilantro.

**I also like to add some lime juice with the vinegar at the end for a little extra flavor.