Creamy Spinach Pesto

For a girl with allergies, pesto is typically on my “avoid” list – loaded with pine nuts or walnuts and fresh basil, means this amazing culinary creation is out. 

Enter, spinach pesto. 

It’s absolutely delicious, although I can make no claims about the comparison of this pesto to the “original” basil pesto. 

Great on sandwiches (speaking, of I have an amazing recipe coming later this week using said pesto), in wraps, on pizza or heck, even as a dip. 

And, it’s so easy to make.  You likely even have all the ingredients on hand. 

Creamy Spinach Pesto – Finding Joy in My Kitchen

Ingredients

• 3 C fresh spinach
• splash of lemon juice
• 1/8 tsp. minced garlic
• 1 T Parmesan cheese
• 1/2-1 tsp. dried basil
• 1 heaping T Greek Yogurt

Directions

In a food processor or blender, combine 3 C fresh spinach with a splash of lemon juice, 1/8 tsp. minced garlic, 1 T Parmesan cheese (grated works best), 1 T of plain Greek Yogurt and 1/2 tsp. dried basil.  Whirl away until smooth. 

**Note: If you have oral allergy syndrome like me, just wilt the spinach before you make the pesto. 

Taste, and if needed season with more basil to your liking.  Add salt and pepper if you would like. 

Store in the refrigerator for up to 1 week.

Makes about 1/2 C of pesto. 

Broccoli Beef

Frog Prince really enjoys broccoli beef, and he misses regularly eating Asian food.

That’s one of the “perks” of being married to someone with a nut allergy…

On the plus side, I’m learning how to make some of his favorites at home.  We love sweet and sour chicken, and also fried rice.  And, now, we’re adding broccoli beef to that list. 

This skillet-based broccoli beef is wonderful.  It has a different texture and flavor than our crockpot version, and we liked it!  Plus, it was super easy to make. 

The only dinner time factor is that you’ll need to marinade the beef for about 1 hour before you start dinner.  So, plan accordingly! 

Broccoli Beef – Adapted from Rainy Day Gal

Ingredients

• 1/2 tsp. baking soda
• 1 tsp. + 2 tsp. honey, divided
• 1 T cornstarch
• 1 T + 1/2 C soy-sauce {we used low-sodium}, divided
• 1 T water
• 2 T white whole wheat flour
• 1 lb. steak, thinly sliced
• 4 garlic cloves, minced
• 1 T white wine
• 2 T olive oil, divided
• 16 oz. broccoli florets

Directions

Begin by mixing together 1/2 tsp. baking soda, 1 tsp. honey, 1 T corn starch, 1 T soy-sauce and 1 T water.  Add in the beef and stir.  Cover and refrigerate for 1 hour. 

When ready to make dinner, combine 1/2 C soy-sauce, 2 tsp. honey, 4 minced garlic cloves, 2 T white whole wheat flour, 1 T white wine & 1 T olive oil.  Whisk well and set aside. 

Meanwhile, heat 1 T olive oil over medium heat in a large skillet. 

Add in the marinated beef.  You will want to remove the beef from the excess marinade.  Do not be surprised if it foams!!   That’s the baking soda. 

Cook for 7-10 minutes, stirring often, as your beef cooks.  When it is no longer pink, add in the broccoli florets. 

Add the sauce, and simmer until beef is done and broccoli is tender and sauce is… slightly thick and oh so tasty! 

Serve over brown rice. 

Enjoy!

Homemade BBQ Sauce

With summer grilling season just around the corner, this is a recipe you’ll want to have on hand. 

With just a few simple ingredients, you will have yourself a delicious BBQ sauce.  We’ve been using this recipe now for months and LOVE it.  

While we love our Cherry BBQ sauce, sometimes it’s nice to have a less elegant taste in a BBQ sauce. You know, a BBQ sauce that everyone likes – even kids.  This recipe is simple and fits the bill for a traditional BBQ sauce. 

We have it tweaked to our tastes (read – not very spicy), so feel free to add to this base to make a BBQ that satisfies your family too.  It’s great on pulled pork or chicken, ribs, burgers and more! 

Homemade BBQ Sauce

Ingredients

• 1 C ketchup, or 1 C tomato sauce + 2 T brown sugar
• 2 T apple cider vinegar
• 1 tsp. dried mustard
• 2 T molasses
• 1 T minced onion
• 1/2 tsp. garlic powder or minced garlic

Directions

Begin by combining the 1 C ketchup or 1 C tomato sauce + 2 T brown sugar with 2 T cider vinegar and 2 T molasses.  Stir well.  Then, add in the 1 T minced onion, 1 tsp. dried mustard and 1/2 tsp. garlic powder.  Stir to blend. 

If you are using this as a marinade – say for pulled pork or chicken, go ahead and add it to your dish when the time is right.  If you’d like to use this one as a sauce – place the ingredients into a small saucepan, and heat them until the reach a slow boil, stirring often.  Heat for ~10 minutes.  Then, cool to room temperature, and pour into a storage container. 

Use right away or store refrigerated for 3-4 weeks. 

BBQ Pulled Pork Potatoes with Cheddar Cheese

This is a simple dinner, but one that tastes delicious and is a complete meal when paired with steamed green veggies – like broccoli. 

Use your favorite BBQ sauce – or make your own from scratch.  I’ve been experimenting with a new BBQ sauce, and we tried that out this time.  It was tasty, but we think we like our cherry BBQ sauce a bit better. 

If you have two crockpots, I recommend making this using two.  If not, you can either make the meat a day in advance and just reheat it, or you can bake the potatoes in the oven. 

BBQ Pulled Pork Potatoes with Cheddar Cheese

Ingredients

• 1-2 potatoes per person eating dinner
• Olive oil
• Sea salt
• Your favorite BBQ sauce (ours is this cherry BBQ sauce)
• 1-2 lbs. pork roast or pork ribs
• Extra sharp cheddar cheese, shredded

Directions

Begin by placing the pork into your crockpot.  Sprinkle with garlic and onion flakes, if desired.  Then, pour the BBQ sauce over the top.  Cover and cook on low for 8-10 hours.  When done, use two forks to shred the pork. 

If you have a second crockpot, place the scrubbed potatoes into the crockpot, spritz them with olive oil and sprinkle a few granules of sea salt.  Cover and cook these potatoes in the crockpot on low for 4-6 hours, or on high for 1-2 hours.  {see these directions for photos} 

Alternatively, scrub the potatoes, spritz with olive oil and sprinkle with sea salt.  Place on a cookie sheet.  Bake at 350 for 1 hour. 

To serve, slice open potatoes, top with shredded BBQ pork & sprinkle with cheese. 

Enjoy!

Rhubarb Sauce

Think of it like applesauce made with a vegetable.  This rhubarb sauce is amazing.  Perfect for ice cream, on toast, or eating plain.  

Rhubarb Sauce
Ingredients
5 C rhubarb
1/8 C water
1/2 C sugar {you may wish to add more or less, to taste}
1/2 tsp. cinnamon

Directions
Chop rhubarb into small pieces.  Place into a medium saucepan.

Pour in the sugar, and stir until well mixed.

Add in the cinnamon.

Bring to a boil and then reduce to a simmer. Stir constantly as the rhubarb cooks apart.

Allow to cool. Then, pour into a canning jar or storage container.

Enjoy warm, or cool.  Store in the fridge.  

Hot Fudge

Seeing as ice cream season is just about upon us, I tried a new hot fudge topping recipe to drizzle over our homemade vanilla ice cream.