Pasta with Cilantro-Peanut Pesto

While I pride myself with coming up with tasty and unique recipes, I too find inspiration online and in the thousands of cook books and magazines I have acquired over the years.  OK, maybe not thousands, but hundreds for sure.  This recipe was too good not to pass on.  If you share a love and overabundance of cilantro like I do, you will appreciate this.  Seriously, my cilantro is growing like crazy this year!  While this recipe is from Martha Stewart Everyday Food, it was actually passed on to me from my good friends at Our Best Bites.  So, I don't know them know them, I just know them.  Fine, I subscribe to their blog and love everything they post and it's all yummy and I hope to be like them some day.  Happy?    

This quick and easy recipe stands alone, but can also be the base to an extraordinary summer meal.  Add some thinly sliced grilled steak, or serve along side chicken or veggie skewers.  Enjoy!      

Pasta with Cilantro-Peanut Pesto
Recipe slightly adapted from Martha Stewart Everyday Food

Ingredients 
1 bunch cilantro, roughly chopped (about 1 cup)
1 clove garlic, smashed, peeled, and roughly chopped
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/4-1/2 teaspoon red pepper flakes
1 1/2 teaspoons brown sugar
zest and juice from one lime (about 2 tsp zest and 2 Tbs juice)
1/4 cup roasted peanuts (plus more for serving, if desired)
2-3 tablespoons low sodium soy sauce
3/4 pound (12 oz) linguine or spaghetti, cooked according to box instructions

Instructions
In a food processor, combine cilantro (save a bit of cilantro for garnish), 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.  (If you’re prepping and not quite ready to eat yet,  I recommend waiting to toss with pasta until right before serving for the best flavor.)  Serves 4 main dish or 6-8 small sides.

Together in Perfect Harmony

There are many great moments in history where two foods have come together to form greatness.  Chocolate and peanut butter, pretzels and mustard, ice cream and root beer...I could go on.  Well, since I am sitting next to Stacey we are going to focus on a more healthy combo-grapes and cheese.  Alone these foods are tasty and nutritious.  Together they are the perfect couple. 

Did you know that grapes of all colors - red, black, and green - are a natural source of beneficial antioxidants (known as polyphenols)?  Found in every part of the grape - skin, flesh, and seeds, research suggests that polyphenols reduce oxidative stress and may help maintain a healthy heart. 

And the benefits of grapes don't stop there.  Grapes are a quick, convenient, economical and crowd-pleasing snack.  In fact, I am eating some right now!  A 3/4 cup serving of grapes contains just 90 calories, no sodium, or cholesterol and virtually no fat. 

Consumer-friendly tips

• Grapes are fully ripe when they arrive at the store
• Look for plump grapes with pliable green stems.
• Keep grapes unwashed and refrigerated in a plastic bag until ready to use, then rinse with cold water and serve, or add to recipes.
• Freeze grapes for a tasty way to beat the summer heat.

Grapes are a portable, low-calorie snack ideal for eating anytime, anywhere.  Grapes add color, crunch, and a light touch of sweetness to meals.  Here's a delicious and simple summer recipe that easy to prepare - bringing polyphenols fresh from the vine to your plate.

Grape and Cheese Quesadillas
From the kitchen of Hy-Vee Chef Lindsey

All you need:
2 cups seedless grapes, chopped
1 can diced green chilies
3 tablespoons chopped red onion
3 tablespoons chopped cilantro
1 teaspoon minced garlic
1/2 teaspoon dried oregano
salt to taste
1 cup shredded cheddar cheese
8 flour tortillas
cooking spray

All you do:
Combine first 7 ingredients.  Spray one side of tortilla.  Turn over and sprinkle half of tortilla with 2 tablespoons of cheese and 1/4 cup of grape salsa.  Fold in half and heat in nonstick skillet 2 minutes per side or until browned.  Cut into 4 pieces and enjoy!

So, there you have it.  After reading this, why wouldn't you add grapes to your next shopping list?

Kids Eat the Darndest Things

As I plan my family's weekly menu I try to write in a foodie lesson for my soon to be 4 year old son Manny.  He has, in the past, been a bit picky and it has been a challenge for me to provide him with variety and nutrition.  Well, last week I was the one who got a lesson.  I prepared my family fish tacos, Mexican style risotto with cotija cheese, salad and fresh fruit.  A yummy and healthy feast.  I knew Manny would enjoy the fruit.  What I didn't know is that he would create a new taste treat...according to him.  It took me several attempts to get him to try the risotto.  I didn't think it would be that tough since he loves rice.  Did I bribe him?  No.  Why should I bribe him with something I would accept as a bribe?  I simply reasoned with him.  One bite...just one bite and you can play Wii.  OK, so it was a bit of a bribe and it worked.  He liked it.  He liked the fish too.  He proceeded to build himself a taco.  Soft corn tortilla, risotto, black olive and green grapes.  He ate it.  Yes, the whole thing..grapes and all. 

 My lesson-
Manny is obviously NOT picky.  He has extremely sophisticated taste...like him momma!

 

Manny hand grinding cumin seed

What's a Burger?

What's a Burger?

It's a weeknight meal

It's a holiday grill out

It's a quick bite at the game

It's a drive-thru away

It's simple

It's a favorite

It's an empty pallet

It's a birthday dinner

It's a million different ways

It's personal

Most people think of hamburger as cheap meat.  A good amount of quick-fix meals contain ground meat.  It's an everyday thing.  However, how many special meals center around the perfect hamburger?  They are built out of the same ground meat that our go-to casseroles are, but higher up on the culinary pedestal.  With so many variations, I do believe it's time to get cooking.  Stacey and I have come up with some tips and tricks to help you create the perfect burger.  Perfect…meaning tasty, healthy and satisfying. 

Choosing the meat

When choosing your meat you have many options.  Beef, turkey, chicken, pork, lamb and even buffalo.  I could go on. 

First take a look at the percentage of fat.  Go for the highest percentage of lean meat you can.  Keeping in the 90s will keep you going till you’re 90.  This simply means your heart will thank you.  This is not a guarantee that you will in fact live until you are 90.  With turkey and chicken you still need to look at your percentage.  You may be surprised that a higher percentage of fat with ground poultry can be pretty close to lean red meat.       

Next take a look at how you prepare your meat.  The more you work with it the dryer your burger will be.  When working with leaner meats we automatically think we need to add all sorts of flavorings to the burger, mix it in real good and form it…this just makes for a tougher end product.  Your best bet is to portion your ground meat and form it with as little handling as possible.  You can create wonderful rubs, sauces or toppings to jazz your burger up.  Meat rolls/chubs are perfect for making burgers.  Pop them in the freezer for about half an hour then slice to desired thickness.  Try to keep each slice at about ¼ pound for a perfect serving.  The one pound chubs make great sliders.  I get 8 sliders out of one pound.

Finally, make sure you cook your burgers to the proper temperature.  Did you know that 8 out of 10 burgers that come off a grill are undercooked?  Yikes!  Get your thermometer out boys and girls…don’t become a statistic! 

Here are the USDA recommended safe minimum internal temperatures for you to reference for all your summer grilling

Steaks - 145°F

Fish - 145°F

Pork - 160°F

Ground Beef - 160°F

Chicken - 165°F    

Just one more thing…you are probably just chomping at the bit to know what our favorite burger toppings are-

Hy-Vee Chef Lindsey – caramelized onions, mushrooms, green onion, Havarti cheese and crème fraiche.

Hy-Vee Dietitian Stacey – sautéed mushrooms, lettuce and tomato.

Our Foodie Friend Elisa - Turkey burger with avocado, sprouts and spicy Dijon.

How does your garden grow?

Green beans, snap peas, zucchini...oh my my!  We can hardly wait to reap the benefits of our gardens.  It's that time of year again where we wait, and wait and wait some more for our hard work in the garden to pay off.  If you haven't started planning your garden yet don't worry.  It's not too late.  In fact, you are just in time for Two Girls 'n' a Grocery Store to give you their tips.  We may not be Master Gardeners, but we are farm girls who know our veggies. 

PLAN- Plant what you like.  Don't waste time planting a crop of something you are not going to use.  Plant what you love and you will be more likely to keep up weeding.  Don't be afraid to try something new.  If you like it plant more next year.  If you don't be sure to give it to someone who will enjoy it.  Fresh produce makes a great gift!  Most produce can be canned and a lot can be frozen too.  Plant extra to can or freeze and enjoy your hard work well into the winter.  Can enough to get you through the next year not the next decade.  Don't go overboard.   

COOP- Do you have a neighbor, friend or family member who gardens?  Get together and plan with them!  Make a list of what you want to plant and split it up.  Then, come harvest time, you can split the goods.  Example: Chef Lindsey's parents plant tomatoes, peppers and squash.  Lindsey focuses on peas, beans and root vegetables.  When the crop comes in they all share and have plenty. 

HERBS- Instead of planting all your herbs in the garden with your veggies, use them as planter fillers.  Mix your favorite herbs with annuals to create a beautiful arrangement that is both eye-catching and delicious.  Keep these planters by your front door.  This makes them accessible and you are more likely to use them up.  As you come home from work walk by them, get inspired and pick them right on the spot. 

GARDEN PARTY- Share the love!  What an amazing way to treat your friends, share recipes and enjoy the outdoors.  Let your friends harvest their lunch and make a fresh salad or grill their favorite pick.  Yum!  Set up a table with fresh herbs, oil, vinegar, smoked salts, fresh cheeses and artison breads and get their creative culinary juices flowing. 

Check back for more tips and updates on our gardens.
Happy gardening!

What's Your Superpower?

In a time when mothers baked bread while fathers changed the oil in the family car –

When casserole was a buzzword and trans fat wasn’t - 

There were always homemade cookies in the cookie jar and a pantry full of home-canned goods. 

STEROTYPE, but…

They were smart -

                They were savvy -

                                They were superheroes!

You may be picturing your mother or grandmother in her frilly apron – her superhero “cape,” putting a perfect dinner on the table.  In reality, even grandma took advantage of convenience items.  The fact is the ‘50s was the birth of convenience items including the home microwave oven in 1955.  From canned soup to cake mixes, life was becoming easier.  The need for convenience is actually a relatively old idea.   

FAST FORWARD to today

We work longer -

                Play harder -

                                Sleep less.

Convenience is not a new fad; it’s a way of life.  How can you be the superhero that your ancestor was?  Superheroes have super powers and your Hy-Vee chef can provide yours.  We may not have lasers or X-ray vision, but we are smart and savvy and are here to save the day.

Fake Fry 101

While fried food is delicious and we can't  seem to get away from it, the fact of the matter is we sometimes have to just say NO.  But what are we saying no to?  Is it the flavor, crispness, or fatty goodness?  Well, if you guessed fatty goodness you are halfway correct.  You can still have the flavor, crunch and goodness with a fraction of the fat and calories.  Take for instance a delicious dish we made for St Patrick's Day.  We filled egg rolls with corned beef, kraut, cabbage, carrots and Swiss cheese.  These reuben egg rolls were not only fried but dipped in homemade 1000 island dressing.  SPLURGE!  So, you don't want to waste your entire workout on one tasty treat?  There is another way.  We like to call it frying on a curve.  It's our way to cheat the system.  We are getting an A for health with these tips on oven frying. 

Lesson 1:
Shake n' Bake

It is totally underrated and underused.  There are a variety of flavors and the box has picture instructions!  Cheat sheets if you will.  From oven fried chicken to fish and chips there is endless possibilities.  Check it out in aisle 7.

Lesson 2:
A Little Spray Goes A Long Way

Like our egg roll idea?  These little gems can be baked.  Take any recipe that calls for won ton wrappers or egg roll wrappers, follow the directions until you get to the part that says "deep fat fry".  STOP!  Place items on a sprayed baking sheet and bake at 350 degrees until golden brown and crisp.

Lesson 3:
Don't Skip the Starch 

Who doesn't like french  fries?  I mean, who doesn't love french fries.  These too can get an A for health by simply baking instead of frying.  Cut your potatoes in wedges, cubes or french style, toss in a little olive oil, season and bake.  All it takes is 30-45 minutes in a 350 degree oven, depending on the size of cut.

Well kids, class is over.  If you would like recipes for delicious oven fried foods email Two Girls 'n' a Grocery Store at 1092clubmgr@hy-vee.com.