Pesto Risotto, Roasted Tomatoes & Chickpeas

This recipe was originally featured on Crumbs & Caramel.

Prep Time: 10 min Cook Time: 25 min Total Time: 35 min

Ingredients:

Pesto Risotto with Roasted Cherry Tomatoes and Spiced Chickpeas
  • For the Roasted Tomatoes:
    • 3 Tbsp EVOO
    • 4 cups cherry tomatoes
  • For the Chickpeas:
    • 1 (15 oz) can chickpeas
    • 2 Tbsp EVOO
    • Salt, pepper, & paprika
  • For the Risotto:
    • 1 Tbsp EVOO
    • 1/2 large yellow onion, diced
    • 3 cloves garlic, minced
    • 1 1/2 cup arborio rice (or basmati rice)
    • 3 1/2 cups stock (use 6-7 cups for stove-top option*)
    • 1 Tbsp lemon juice
    • 3 Tbsp Parmesan
    • 1/2 cup pesto
    • 3 cups baby spinach

Instructions:

  1. For the roasted tomatoes and chickpeas:
    1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
    2. Place the cherry tomatoes on the baking sheet. Toss with EVOO and spread out in a single layer.
    3. Roast for 10 minutes while preparing chickpeas. Toss chickpeas with olive oil, salt, pepper, and paprika.
    4. After tomatoes have been in the oven 10 minutes, remove the tray and make space for chickpeas. Place chickpeas in a single layer and roast for another 15 minutes.
  2. For the Risotto – Instant Pot/Pressure Cooker Method:
    1. Set Instant Pot to sauté. Add EVOO and sauté onions for a few minutes until softened and translucent. Add the garlic, cooking for 30 seconds. Stir in the rice, toast for one minute then add the stock and stir. Cover and select manual setting. Cook at high pressure for six minutes.
    2. At the end of cooking, quick release the pressure and stir in pesto, lemon juice, and Parmesan. Stir in the spinach and let it wilt. Stir again, season to adjust. Add more stock if necessary, it should be creamy. Top with roasted tomatoes and chickpeas.
  3. For the Risotto – Stove-top Method:
    1. Pour stock into a sauce pan and bring to a gentle shimmer, reduce heat to low, and cover with a lid.
    2. Heat EVOO over medium heat in a wide, heavy skillet or pot. Add onion and sauté until soft and translucent. Add garlic and cook 30 seconds.
    3. Stir in rice and cook for a minute to toast. Deglaze pan with a ladle of stock. Stir until it is mostly absorbed, scraping the bottom to remove any stuck bits.
    4. Begin adding the hot stock, about 1/2 cup at a time. Cook, stirring often, until until almost all stock is absorbed, then add next spoonful of stock, about 15-20 minutes.
    5. Stir in pesto, lemon juice, Parmesan. Stir in spinach and allow it to wilt. Season to adjust.
    6. Serve immediately topped with tomatoes and chickpeas.

Tips & Tricks:

  • When I have made this recipe, I have only used the Instant Pot.

White Bean Buffalo Dip

This recipe was originally featured on ambitious kitchen.

Prep Time: 15 min Cook Time: 25 min Total Time: 40 min

White Bean Buffalo Dip

Ingredients:

  • 2 (15 oz) cans white beans, rinsed and drained
  • 4 oz cream cheese
  • 1/2 cup plain Greek yogurt or sour cream
  • 2/3 cup buffalo sauce of your choice
  • 3/4 cup shredded mozzarella cheese, divided
  • 3/4 cup extra sharp cheddar cheese, divided
  • 1/4 cup diced green onion
  • Optional:
    • Fresh cilantro
    • extra green onion
  • For Serving:
    • Tortilla chips
    • Carrot sticks
    • Celery sticks

Instructions:

  1. Preheat oven to 375 degrees. Prepare a 9-inch oven safe skillet or 8×8 inch pan with nonstick spray.
  2. Combine one of the cans of white beans, cream cheese, Greek yogurt, and buffalo sauce in a food processor. Blend until smooth. Pour mixture into the prepared skillet.
  3. Gently stir in remaining can of beans, 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and green onion. Spread evenly. Add remaining cheeses on top.
  4. Bake 25-30 minutes or until cheese is bubbling and slightly golden brown on edges.
  5. Garnish with your preferred toppings. Serve immediately.

Tips & Tricks:

  • I used an entire single-serve cup of plain Greek yogurt in this recipe.
  • If you love cream cheese, go ahead, put some more in there.
  • I made this recipe in a 9-inch cast iron skillet.

German Potato Salad

A Brandt family recipe.

Ingredients:

  • 8-10 potatoes
  • 3 slices bacon
  • 1/4 cup bacon drippings or margarine
  • 1/4 cup sugar
  • 2 sticks celery
  • 1 Tbsp chopped onion
  • 1 1/2 Tbsp flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup vinegar
  • 1/2 cup water
  • 4 green onions, chopped

Instructions:

  • Cook potatoes, chill and slice.
  • Cut bacon in small pieces and fry until brown.
  • Add celery, chopped onion and more bacon drippings or margarine. Cook lightly and remove from pan.
  • Blend sugar, flour, salt, and pepper. Add to bacon drippings or margarine, and stir to make a paste.
  • Add vinegar and water and boil 3 minutes, stirring constantly.
  • Combine hot sauce, potatoes, green onions, celery, and bacon together.
  • Let stand 2-3 hours before serving. Can be reheated.

Broccoli Salad

This recipe was originally featured in the WPS “Recipes for Good Eating” cookbook.

Ingredients:

  • 1/2 large head cauliflower, cut into small pieces
  • 1/2 large bunch broccoli, cut into small pieces
  • 1/2 medium red onion, chopped
  • 1 cup shredded cheddar cheese
  • 1/2 lb bacon, fried, drained and crumbled
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 2 Tbsp vinegar

Ingredients:

  • Mix vegetables, cheese, and bacon
  • Combine mayonnaise, sugar and vinegar in another bowl. Pour over vegetable mixture and mix well.
  • Serve immediately.

Krab Salad

This recipe has been used by the Brandt family for ages. It was originally featured in the WPS “Recipes for Good Eating” cookbook.

Ingredients:

  • 1 8-oz package rotini pasta
  • 1 package artificial crab, frozen, flaked
  • 1 envelope Hidden Valley Ranch dressing
  • 1 cup mayonnaise
  • 1/4 cup milk
  • 3 stalks celery, diced
  • 1 bag peas, frozen (Brandt version)
    • Original recipe calls for black olives, sliced

Instructions:

  • Cook pasta in boiling water. Drain and rinse.
  • Mix Hidden Valley Ranch dressing, milk and mayonnaise until blended thoroughly.
  • Thaw crab meat and add to mixture.
  • Add celery and peas (or olives).
  • Stir in pasta

Honey Sriracha Turkey Meatballs

This recipe was originally featured on Eat Yourself Skinny.

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

Honey Sriracha Turkey Meatballs

Ingredients:

  • Meatballs:
    • 2 lbs ground turkey
    • 1 cup breadcrumbs
    • 2 eggs
    • 1/4 cup green onion, chopped
    • 1/2 tsp garlic powder
    • 1/2 tsp salt
    • 1/2 tsp pepper
  • Sauce:
    • 1/4 cup Sriracha
    • 3 Tbsp soy sauce
    • 3 Tbsp rice vinegar
    • 3 Tbsp honey
    • 1 Tbsp grated fresh ginger
    • 3 cloves garlic, minced
    • 1/2 tsp sesame oil
  • Round out the meal:
    • Brown rice
    • Broccoli
    • Lime wedges
    • Cilantro

Instructions:

  • Preheat oven to 375 degrees F & spray baking sheet with non-stick cooking spray.
  • In a large bowl, mix together ingredients for meatballs. Shape mixture using ice cream scoop or your hands into 1 to 1 1/2 inch balls and space apart on baking sheet.
  • Bake meatballs 20-25 minutes or until browned and cooked through. Meatballs should be pretty firm but not tough, and have a slight crust around the outside.
  • While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat. Whisk frequently. Reduce heat and simmer until sauce thickens (about 10 minutes). Toss with meatballs or drizzle overtop.
  • Serve with rice, veggie, lime wedge and cilantro.

Tips & Tricks:

  • This recipe makes a lot of meatballs. If you aren’t meal prepping or cooking for 1-2 people, consider making a half recipe which will still make 3-4 dinner portion meals.
  • If you don’t like heat, reduce the sriracha. These have a kick as written.

Chimichurri Sauce

This recipe was originally featured on The Food Network. I served the chimichurri sauce over grilled strip steaks with grilled asparagus and french fries.

Chimichurri Sauce over Steak

Prep Time: 5 minutes

Ingredients:

  • 1/2 clove garlic
  • 1 Tbsp red wine vinegar
  • 1/4 cup fresh herbs (ex: parsley, cilantro, or mint) (I tend to use cilantro.)
  • 1 Tbsp EVOO
  • 1 Tbsp water
  • Salt & pepper to taste

Instructions:

  • Combine the garlic, vinegar, herbs, olive oil, and water in a food processor. Pulse until herbs are coarsely chopped. Season with salt and pepper.

Pesto Tuna Quinoa Salad

This recipe was originally featured on The Kitchn.

Prep Time: 15 min

Pesto Tuna Quinoa Salad

Ingredients:

  • For several lunches worth:
    • 12 oz can tuna in water
    • 6-8 oz pesto
    • 15 oz white beans
    • 1 cup quinoa
    • 1 lemon
    • 1 package arugula

Instructions:

  • Cook quinoa according to package directions, preferably using broth instead of water
  • For best results to last for several days:
    • Mix tuna, white beans, pesto, and quinoa together in a large bowl
    • Season with salt and pepper
    • Layer over arugula at meal time with squeeze of lemon juice

Zucchini Bread

This recipe was originally discovered on FoodNetwork.com. Though brought to you by Paula Dean, it includes no butter (but that does not mean it is healthy).

Zucchini Bread

Ingredients:

  • 3 1/4 cup AP flour (390 g)
  • 1 1/2 tsp salt
  • 1 tsp ground nutmeg
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini with water squeezed out
  • 1 tsp lemon juice
  • Optional: 1 cup chopped walnuts or pecans

Instructions:

  1. Preheat oven to 350 degrees F
  2. In your kitchen mixer or large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, and sugar.
  3. In a separate bowl, combine oil, eggs, water, zucchini, and lemon juice.
  4. Mix wet ingredients into dry, add nuts, and fold in.
  5. Bake in two standard loaf pans, sprayed with nonstick spray for 1 hour or until a toothpick comes out clean.

Tips & Tricks:

  • These loaves can be tricky to get out of even a well greased pan. Consider putting in a layer of parchment paper in the bottom of the pan before pouring in the batter.
  • This bread is dense and can take awhile to bake through. Stick with it as needed.
  • Loaves freeze well! Prep ahead of time and you’ll still love it.
  • When you grate the zucchini, I recommend doing it course, with your grater positioned over a rimmed baking sheet to catch the juice and keep it from running all over your counter top.
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