20 Minute Tomato Pesto Pasta

 

20-MINUTE TOMATO PESTO PASTA

yield: 6 SERVINGS

 

prep time: 10MINUTES MINS

cook time: 10MINUTES MINS

total time: 20MINUTES MINS

INGREDIENTS

• ¼ cup slivered almonds
• 10 to 12 ounces cherry or grape tomatoes, about 2 to 3 cups
• ½ cup packed fresh basil leaves
• 1 medium garlic clove, chopped
• ½ teaspoon red wine vinegar
• Pinch of red pepper flakes
• ¾ teaspoon coarse kosher salt
• ⅓ cup extra-virgin olive oil
• 1 pound linguine or spaghetti noodles
• ½ cup freshly grated Parmesan cheese, plus more for serving (optional)
• Fresh basil for garnish, optional

INSTRUCTIONS 

• In a large pot of salted boiling water, cook the noodles according to package directions.
• While the noodles are boiling, toast the almonds in a nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
• In a food processor, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt. Process for 1 minute. Scrape down the sides of the bowl and process again until the mixture is mostly smooth (there will be small bits of almonds but everything else should be pretty smooth). With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds. Set aside.
• Drain the noodles and return to the pot.
• Pour over the pesto sauce, add the Parmesan cheese, and toss to combine.
• Serve immediately with extra Parmesan and fresh basil, if desired.

NOTES

Almonds: don't skip toasting those almonds! It adds a delicious depth of flavor that you don't want to miss.

Hummus

 Makes 6 servings or about 1 1/2 cups

YOU WILL NEED

1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas

1/4 cup (60ml) fresh lemon juice, 1 large lemon

1/4 cup (60ml) well-stirred tahini, see our homemade tahini recipe

1 small garlic clove, minced

2 tablespoons (30ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (45ml) water or aquafaba, see notes

Dash ground paprika, sumac, or Za’atar for serving

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.

Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.

The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency.

Taste and adjust as needed. Serve hummus with a drizzle of olive oil and a sprinkle of paprika, sumac, or Za’atar.

Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.

Rainbow Veggie Rolls with Ginger Avocado Dressing

 

Rainbow Veggie Rolls with Ginger Avocado Dressing

These colorful Rainbow Veggie Rolls are healthy, crunchy and loaded with tons of fresh veggies along with a delicious Ginger Avocado Dressing for dipping or drizzling!

Yield: 4 Servings 1x

SCALE

• Prep Time: 5 mins
• Total Time: 10 mins

Ingredients

• 4 (8 inch) multigrain tortillas
• 8 large leafy green lettuce leaves
• 1 cup of your favorite hummus
• 4 slices sharp cheddar cheese
• 1 cup each thinly sliced red bell pepper, thinly sliced cucumber, shredded purple cabbage, matchstick carrots and sprouts

For the Dressing:

• 1 avocado
• 1 Tbsp fresh grated ginger
• 1 garlic clove
• 1/2 cup cilantro leaves
• 2 Tbsp lime juice
• 3 Tbsp olive oil
• 1/4 to 1/2 cup water (depending on consistency)
• Pinch of salt

Instructions

1. To assemble the rolls, top each tortilla with 2 lettuce leaves, ¼ cup hummus, 1 slice of cheddar cheese and divide the veggies evenly among the wraps. Tightly roll up the tortilla, securing with a toothpick if desired, and slice into 4 rolls or in half to enjoy as a wrap.
2. To make the dressing: Combine the avocado, ginger, garlic, cilantro, lime juice, and salt in a blender or food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth and you have your desired consistency.
3. Drizzle your rolls with the ginger avocado dressing or store in a sealed airtight container until ready to eat. Enjoy!

Nutrition Facts:

• Serving Size: 1 wrap + dressing
• Calories: 452
• Sugar: 4.8 g
• Sodium: 749.2 mg
• Fat: 24.7 g
• Saturated Fat: 8.3 g
• Carbohydrates: 38.3 g
• Fiber: 9.1 g
• Protein: 16.9 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Oreo Crumbl Cookies

 

CHOCOLATE OREO CRUMBL COOKIES

yield: 30 - 36 COOKIES

 

prep time: 45MINUTES MINS

cook time: 12MINUTES MINS

total time: 57MINUTES MINS

INGREDIENTS

Cookies:

• 1 ½ cups (340 g) salted butter, softened to room temperature
• 1 ½ cups (318 g) lightly packed light or dark brown sugar
• ¾ cup (159 g) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large (100 g) eggs
• 2 tablespoons sour cream
• 1 tablespoon vanilla extract
• 4 1/2 (495 g) cups finely crushed Oreo cookies (about 43 cookies, see note)
• 3 ½ cups (497 g) all-purpose flour
• ¾ cup (65 g) natural unsweetened or Dutch-process cocoa powder

Frosting:

• ½ cup (113 g) salted butter, softened to room temperature
• 4 ounces (113 g) cream cheese, softened to room temperature
• 1 teaspoon vanilla extract
• 4 cups (456 g) powdered sugar
• 1 to 2 tablespoons milk or cream
• Oreo cookie crumbs, for topping (see note)

INSTRUCTIONS 

• Preheat oven to 350 degrees F. Line two or more half sheet pans with parchment paper. Set aside.
• In a large bowl of an electric stand mixer fitted with the paddle attachment (or with a handheld electric mixer), cream together the butter, brown sugar, granulated sugar, baking powder, baking soda and salt until well-combined and creamy, 1 to 2 minutes. Scrape down the sides of the bowl as needed.
• Add the eggs, sour cream and vanilla, and mix until thoroughly combined, scraping down the sides of the bowl as needed.
• Add the 4 1/2 cups Oreo crumbs (save the rest of the crumbs for topping the frosted cookies), flour, and cocoa powder and mix until no dry streaks remain.
• Measure out 1/4 cup portions of dough and roll into balls. Place several inches apart on prepared baking sheets (because these are larger cookies, I only place six cookies on each half sheet pan).
• Bake for 12 to 14 minutes until edges are set but middles are still slightly soft. Remove from the oven and let sit on the baking sheet for a couple of minutes before removing to a cooling rack to cool completely. If the centers are mounded, gently press with a spatula or flat-bottomed class to an even thickness.
• For the frosting, with an electric mixer (stand or handheld) cream together the butter and cream cheese until very smooth, 1 to 2 minutes. Add the vanilla and mix until combined. Gradually add the powdered sugar, mixing on low speed, until all the sugar has been incorporated. Increase the speed to medium and mix for 2 to 3 minutes until very light and creamy, adding milk or cream as needed to thin out the frosting. It should be thick and creamy but also soft and easily spreadable.
• Once the cookies have cooled completely, frost each cookie with an offset spatula or frost with a piping bag fitted with a round open tip and spiral the frosting in rounds over the top of the cookie. Sprinkle the cookies with Oreo cookie crumbs. Refrigerate frosted cookies until serving.

NOTES

Oreos: You'll need 55 Oreo cookies for this recipe (this includes the crumbs needed for the cookie dough and the crumbs needed for topping), which is about 1 1/2 standard-size (14.3 ounce) packages of Oreos. I use my food processor to grind the cookies into finely chopped crumbs. Don't remove the cream filling before processing the cookies into crumbs. If you want to know the exact breakdown, 43 Oreo cookies go into the cookie dough and the rest are used for sprinkling on top of the frosting. If you want a heavier dose of Oreo crumbs on top, simply grind up more cookies. (This is an updated note - thanks to the readers who left comments to alert me my Oreo package size wasn't noted correctly.)

Cocoa Powder: you can sub in black cocoa for an extra rich/dark cookie. I use Hershey's Special Dark cocoa (which is really just Dutch-process cocoa powder). 

Creamy Cajun Pasta

 

Creamy Cajun Pasta with Peppers and Smoked Sausage

★★★★★5 from 1 review

• Author: kate jones

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DESCRIPTION

This lightened up version of creamy cajun pasta is full of Louisiana flavor, but packed with veggies, protein, and light on fat!

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INGREDIENTS

1 teaspoon extra-virgin olive oil
1/2 pound smoked pork sausage, halved and cut into 1/4” slices
1 small red onion, halved and sliced
3–4 cloves garlic, minced
2 colored bell peppers (I used red and yellow), halved and sliced
1 15-ounce can diced tomatoes
1 1/2 cups water (high elevations increase to 1 3/4)
8 ounces pasta (I used trottole)
2 cups 1% milk
3 ounces low-fat cream cheese
1 teaspoon Cajun or Creole seasoning (like Tony Chachere’s)
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon minced garlic
1 cup (4 ounces) freshly grated Parmesan cheese

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INSTRUCTIONS

Preheat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sausage and cook 2-3 minutes or until it starts to release oil and is browning. Add the onions and cook until fragrant. Add the garlic and sliced bell peppers and cook until the peppers are tender-crisp. Remove from heat and transfer the sausage and peppers to a large plate. Set aside.

Return the pan to heat and add the tomatoes and water. Bring to a boil over high heat, then quickly add the pasta, reduce heat to medium-low, and cover. Cook until the pasta is al dente and the liquid is absorbed.

While the pasta is cooking, place the milk, cream cheese, Cajun seasoning, smoked paprika, and flour in the jar of a blender and blend until smooth. Heat the butter over medium heat in a medium saucepan. When melted, add the garlic and cook 1-2 minutes or until tender and fragrant. Add the mixture from the blender and cook until smooth and thickened to where if the back of a spoon is dipped into the sauce, you can trace your finger down the back of the spoon and that spot will stay clean.

Remove the sauce from heat and add the Parmesan cheese. Stir until melted and smooth.

Add the peppers and sausage to the pasta/tomato mixture and stir to combine. Add the garlic sauce and combine. Season to taste with Cajun seasoning and serve immediately. Makes 8 servings.

Chicken Pot Pie Soup

 

Recipe for Chicken Pot Pie Soup

Chicken pot pie soup recipe is your favorite pot pie filling turned into warm, savory, cozy, aromatic soup topped with pie crust crackers or biscuits!   It's destined to become a family favorite that’s easier than traditional pot pie without a soggy crust.  This chicken pot pie soup is loaded with juicy chicken, potatoes, carrots, celery and peas swaddled in a creamy, herb-infused broth -without any “cream of” soups.  This recipe is also extremely versatile and pantry friendly – swap in your favorite veggies,  swap the chicken for ground beef or sausage, etc.  This chicken pot pie soup also reheats beautifully for make ahead dinner or lunches!

 CourseSoup

 CuisineAmerican

 Prep Time20minutes minutes

 Cook Time20minutes minutes

 Servings6 -8 servings

Ingredients

• 4 tablespoons olive oil, divided
• 3 tablespoons unsalted butter
• 1 pound boneless skinless chicken thighs OR rotisserie chicken see notes
• salt and pepper
• 1 large onion, diced
• 1 cup chopped celery
• 1 cup chopped carrots
• 4-6 cloves garlic, minced
• pinch -1/4 teaspoon red pepper flakes - optional for a kick
• 1/3 cup all-purpose flour
• 2 1/2 cups Yukon gold potatoes peeled and chopped into 1/2” cubes
• 8 cups low sodium chicken broth
• 2 1/2 teaspoons chicken bouillon or better than bouillons
• 1 tablespoon dried parsley
• 1/2 tsp EACH dried oregano, dried basil, dried thyme, dried sage
• 1 bay leaf
• 2 cups half and half or evaporated milk
• 2 tablespoons cornstarch
• 1 cup frozen peas, not thawed
• Salt and pepper to taste

For serving (pick one)

• Pie crust crackers -see notes
• Store bough or homemade biscuits
• Oyster crackers

Instructions

• Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
• Melt 3 tablespoons butter with 1 tablespoon olive oil over medium-low heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pan. Add garlic and red pepper and sauté for 30 seconds; sprinkle in flour then cook, stirring constantly for 2 minutes (it will be thick); don’t let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
• Add chicken back to the pot along with potatoes, bouillon, all seasonings, bay leaf and chicken broth. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
• Once chicken is tender, remove to a cutting board, shred and add back to the pot. Whisk cornstarch with half and half until smooth then stir back into the pot. Bring the soup to a gentle simmer until thickened.
• Add peas and warm through. Stir in additional broth or half and half if desired for a less “chunky” soup. Taste and season with additional salt and pepper if desired (I like about 1/2 teaspoon salt and 1/4 teaspoon pepper).

Notes

Pie crust Crackers

Pie crust crackers are exactly what the sound like, crackers made from pie crust!  They definitely are the way to go for the complete pot pie experience, but the other options are tasty too – because sometimes all you want to do is pop a can of biscuits and bake! 

To make these easy crackers: you can you use this fabulous homemade pie crust recipe or just pick up some store bought pie crust.  First, preheat oven to 375 degrees F.  Roll the crust out onto parchment paper or non slip silicone mat. Lightly brush the pie crust with some melted butter and lightly sprinkle with some salt. Cut into thick strips.  Bake at 375 for 12-15 minutes or until the strips are golden brown and crispy. Remove from the oven and let cool to room temperature, then break into pieces.  Now you have pie crust crackers! 

Tips and Tricks

• Chicken options: I highly recommend chicken thighs (boneless or bone-in) or breasts because they are inherently juicier, richer and harder to overcook, but you may swap them for breasts if you wish.  Rotisserie chicken is also fabulous.  Add about 3 cups shredded chicken to the soup at the end with the peas to warm through.  If using rotisserie chicken, you’ll skip the salt and pepper used in the beginning of the recipe to season the chicken and season to taste at the end of cooking.
• Veggie options: You can add whatever veggies you have on hand or mix it up just for fun! Green beans, corn, zucchini, cabbage, spinach, etc. would all be delicious. Just be aware most vegetables only need 10 minutes to cook.

• Frozen vegetables: Use your favorite vegetables or a mixed bag of veggies.  Add the frozen vegetables (don’t thaw first) the last 10 minutes of cooking, so after the chicken has been cooking 5 minutes or so.   
• Gluten free: To make gluten free chicken pot pie soup then use gluten-free flour – the rest of the ingredients are gluten free.

• Consistency: You can make this chicken pot pie soup more or less “chunky” or more or less creamy. For a less chunky soup, simply add additional broth or half and half at the end of cooking. For a thicker soup, add extra cornstarch. 

Prep ahead

• Chicken:  Trim chicken of any excess fat and store in an airtight container in the refrigerator.
• Prep mirepoix: The carrots, onions and celery can all be chopped a couple days ahead of time, the night before dinner or just a few hours before cooking then stored in an airtight container in the refrigerator.
• Potatoes: can be peeled and chopped 24 ahead of time but they will need to be submerged in a bowl of cold water in the refrigerator to prevent them from turning brown (works like a charm).
• Measure Spices: It doesn’t take long to measure out the spices, but you can certainly do it beforehand and store the mix in an airtight bag or container. 

Make Ahead 

The flavors of this creamy chicken pot pie soup gets better the next day so it makes amazing leftovers! Reheat per below instructions. 

How to Store and Reheat

• Reheat: Let soup cool to room temperature, then cover and store in your Dutch oven or transfer to an airtight container. Refrigerate for up to 5 days

• Stove: Reheat large batches on the stove over medium low heat, stirring occasionally, about 10 minutes.
• Microwave: Transfer individual servings to a microwave-safe dish, cover with a microwave-safe lids or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
• Crockpot:  Transfer soup to a crockpot and heat on low for 1-3 hours. The time will depend on how much soup you have remaining.

How to freeze

As a general rule of thumb, creamy soups do not freeze well as the texture can become unpleasantly grainy as the dairy and fat separate. You can still freeze the soup with these expectations, or omit the half and half when freezing, then add the half and half to the soup after thawing – then you will have no problem. Alternatively, you can swap the half and half for evaporated milk (see tips below).

1. Cook: Cook the soup according to recipe directions.
2. Cool: Allow soup to cool completely before freezing to preserve the integrity of the ingredients and prevent it from entering the “danger zone.”
3. Package: Transfer soup to an airtight freezer safe container or freezer bag. You can even use sandwich size plastic bags for individual portions. Squeeze out any excess air to prevent freezer burn and label
4. Freeze. Freeze for up to 3 months.
5. Defrost/Reheat. When ready to use, thaw overnight in the refrigerator then reheat in the microwave, crockpot or stove according to aforementioned instructions.

Tips for Freezing This Soup

• Leave out the half and half if you plan to freeze, then it will freeze and thaw without becoming grainy. Once thawed, add the half and half mixed with cornstarch to the thawed soup and simmer until thickened.
• Regular (not low-fat) evaporated milk, or heavy cream freeze much better than half and half. The higher the fat content, the better it freezes. If you think you might freeze this chicken pot pie soup, then plan on using either of these alternatives.
• If freezing with half and half, reheat the thawed soup very gently over low heat to help incorporate the cream back into the soup.
• If freezing with half and half, add some fresh cream or softened cream cheese to improve the grainy texture.