Rebecca's Pesto Pasta

In honor of my beautiful friend and bride-to-be (this weekend!), here is her recipe for a pesto pasta that'll rock your world and next dinner party. She roasted peppers, onions, eggplant and pine nuts beforehand and added them to the fun-shaped pasta right before serving. I cannot wait to make this again soon!

rebecca's pesto pasta

Makes 8 servings

This recipe relies on your desired taste, not measurement! 

Pine nuts

Basil (a big bunch!)

Garlic

Olive oil

Parmesan cheese, grated

Salt and pepper, to taste 

Parmesan cheese, shaved (to dress the pasta)

Roasted onions, peppers, eggplant, etc...

2 boxes pasta

1. Cook the pasta, according to instructions. Drain and leave aside.

2. Blend basil, garlic and pine nuts in a food processor. Slowly add olive oil while blending until desired consistency is reached. Mix in grated parmesan with a spoon.

3. In a large serving bowl, mix vegetables and pesto into the pasta at room temperature. Add toasted pine nuts and parmesan shavings on top. Enjoy!

Chicken Piccata

Family dinner. The one daily event that I constantly crave from Austin during the school year. There's nothing quite like it; don't you agree?

Our newest family favorite, chicken piccata, has become my mom's signature meal. All five of us love it. That's a huge feat in the Greenstein household.

Last week, my sister and parents were out of town, leaving me and my brother alone in Memphis. I decided to play "mom" and try her recipe for the two of us and my boyfriend, Alex.  It was delish!

This time, we served our piccata with haricot verts (roasted in the oven at 450 degrees on a baking sheet) and oven fried japanese eggplant from Gary's Garden (dunked in egg whites and Italian style bread crumbs, baked alongside the beans). 

Here's an eggplant tip: after slicing the bite-sized pieces, sprinkle sea salt and allow the eggplant to sit for 15-20 minutes. The salt will draw out the water and cause pooling on top of each slice. Use a paper towel to dry off the water. This process will make your eggplant extra crispy.

I hope this dish becomes a family favorite for you, too!

chicken piccata

Makes 4 servings

Per serving: 365 cal. | 16 g fat (6 g sat.) | 9.3 g carb | 41.1 g protein

4 6-ounce skinless, boneless chicken breast halves (I buy the cutlets at Fresh Market!)

1/2 cup all-purpose flour, divided

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 1/2 tablespoons butter, divided

2 tablespoons olive oil, divided

1/4 cup finely chopped shallots

5 medium garlic cloves, thinly sliced

1/2 cup dry white wine

3/4 cup low-sodium chicken broth, divided

2 tablespoons fresh lemon juice

1 1/2 tablespoons drained capers

2 tablespoons torn basil leaves

1. Place 1 teaspoon flour in a small bowl and set aside. Pour remainder of flour into a shallow dish and dredge both sides of chicken in flour. Season chicken with salt and pepper. Shake off excess.

2. Melt 1 tablespoon butter in a large skillet over medium high heat.  Add 1 tablespoon oil to pan and swirl to coat.  Add chicken to pan, sautéing 4 minutes on each side until done.  Remove chicken from pan and keep warm.

3. Heat remaining 1 tablespoon oil in pan and swirl to coat. Sauté shallots for 3 minutes, stirring frequently. Add garlic; sauté 1 minute. Add wine and bring to a boil.  Cook until liquid almost evaporates, stirring occasionally.

4. Add 1/4 cup broth to the reserved 1 teaspoon flour (step 1); stir until smooth.  Add remaining 1/2 cup to pan and bring to a coil.  Cook 5 minutes, or until reduced by half.  Then, stir in flour mixture until slightly thick (approx. 1 minute).  Remove from heat.

5. Stir in remaining 1 1/2 tablespoons butter, juice, and capers. Top each breast with about 2 tablespoons sauce and garnish with basil and a sprinkle of parmesan. Angel hair is a lighter starch option to nest the chicken.

adapted from cooking light magazine

Rainbow Trout with Sugar Snaps and White Asparagus

Although I ate enough fine fare in Paris last month for an army, there's something about a home cooked summer meal that I still managed to crave. On the night I arrived back in Memphis, my mother handed me piles of magazine recipe cut-outs she had been collecting over the course of the month. Here's what we chose for the first July homemade dinner of many.

We managed to find some gorgeous black wild rice in the back of our pantry, which I simmered for an hour in organic chicken stock. It was a hearty bed for the trout and vegetables; not to mention, the colors contrasted nicely.

I will let you know that the cumin seasoning was not favored by my family members (my ultimate critics). Next time, under our roof, we are going to leave out the cumin and simply load on salt and pepper before broiling the trout. Do as you wish!

rainbow trout with sugar snaps & white asparagus

Makes 4 servings

4 whole rainbow trout
Cooking spray
4 teaspoons olive oil, divided
1 lime, halved
1/2 teaspoon ground cumin
2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 cups sugar snap peas, trimmed and halved diagonally
1/2 cup shallots, sliced vertically
Small bundle white asparagus, peeled and cut into 3 inch pieces on the diagonal
1/4 cup pine nuts
2 teaspoons chopped fresh dill

1. Preheat broiler to high.

2. Arrange trout fillets on a baking sheet coated with cooking spray. Squeeze lime juice over trout, then sprinkle with cumin, 1 teaspoon salt, and pepper. Broil 5 minutes until fish flakes easily with a fork.

3. While fish cooks, heat a medium skillet over high heat. Add 2 teaspoons olive oil and shallots. After two minutes, add asparagus, snap peas and pine nuts. Cook 3 minutes or until peas are bright green and nuts are lightly toasted, stirring frequently. Stir in dill and remaining salt. Serve over trout.

adapted from cooking light magazine

A Mother's Day Pizza Party

We celebrated my momma with the usual festivities: giving her a beautiful DebraJill necklace, eating bagels and shmear for breakfast and doing whatever my mom wished...even if that meant cleaning out the garage and her event planning storage office.

Since mom is always the one grocery shopping, cooking and cleaning for the family, I figured I would volunteer to do so on Mother's Day. I decided on flatbread pizza.  The store-bought whole wheat dough did not require any prep, and the individual pies allowed every member of my high maintenance family to pick his or her own toppings.

The four pizzas were a hit. And, might I add, this pizza party would be appropriate for any gathering, not just Mother's Day. The meal screams summer and sunshine!

THE MICAH:

My dad likes the fully loaded pie...always. A generous red base with just a sprinkle of shredded mozzarella (he always orders "light cheese") created the foundation for a vegetarian delight. I caramelized a sweet onion with baby bella mushrooms.  Artichoke hearts and black olives sat on top. Yum-o.

THE JAKE:

Basically...a margarita pizza. I sliced roma tomatoes and layered them on top of fresh mozzarella slices and a base of extra virgin olive oil. Freshly ground black pepper and a drizzle of truffle oil added the punch of flavor after this baby popped out of the oven.

THE JULIA:

Julia likes it simple too (surprisingly!). A red base with extra shredded mozzarella and caramelized baby bella mushrooms. A drizzle of truffle oil after cooking.

THE SHERIL:

My favorite momma called for my favorite kind of pizza. A base of extra virgin olive oil held a sprinkle of mozzarella, caramelized onions and baby bellas and artichokes. After the pizza cooked entirely through, I added a handful of arugula and a fried egg, which I cooked on the stove beforehand. Oh, and you cannot forget the truffle oil.

Black Bean and Avocado Lettuce Wraps

I know I'm really into wraps these days, but this recipe was actually featured on The Slender Student last week for my Team Slender guest post!

The vibrant green lettuce is filled with protein, healthy fats and fresh produce to keep you satisfied until dinner.  I think you'll love it and find that it only takes minutes to put together.  Easy peasy.

black bean and avocado lettuce wraps

Makes: 4 servings

Per serving: 180 cal. | 5.9 g fat (1g sat.) | 25.1 g carb | 8.8 g protein

2 cups black beans, drained
2 cloves garlic, minced
1 small tomato
4 large butter lettuce leaves
½ avocado
1 teaspoon olive oil
Salt
Pepper

1. In a small saucepan over medium-low heat, sauté garlic with a drizzle of olive oil. Add black beans and stir to warm. Use a fork to slightly mash beans. Add salt and pepper to taste.

2. Place ½ cup black bean on each lettuce leaf. Top each with a slice of tomato, two slices of avocado, and a pinch of salt and pepper.

3. Wrap the leaves into tight rolls and slice in half, if desired. Enjoy right away or pack yours in a tupperware for a tasty lunch on campus! 

adapted from rabbit food for my bunny teeth

Sesame-crusted Grouper

Remember that quinoa fried "rice" recipe that I created a few months back?! Here's the Asian-inspired grouper entree that compliments the quinoa so well.  It's light and healthy, and the fish cooks beautifully in the skillet.

I'm heading to Seaside, FL for a relaxing Spring Break with the family on Saturday morning - if anyone has recipe recommendations, now is the time to send them my way! I'll be experimenting in the beach house kitchen throughout next week.  Email any ideas to cara.greenstein@gmail.com or simply comment below!

sesame-crusted grouper

Makes 4 servings 

2 tablespoons soy sauce
2 teaspoons Dijon-style mustard
1 teaspoon white wine vinegar
2 teaspoons freshly grated ginger
½ cup green onions, thinly sliced
4 tablespoons canola oil, divided
4 6-ounce grouper fillets
1 cup all-purpose flour
2 eggs, lightly beaten
1 cup sesame seeds
Salt
Ground Black Pepper

1. For vinaigrette, mix the soy sauce, mustard, ginger, white wine vinegar and green onions. Add more soy sauce for a less acidic sauce. Add 2 tablespoons of canola oil without whisking.

2. Dredge the fish on one side with flour. Spread some of egg over floured side of the fish with a pastry brush. Then, dredge in sesame seeds.

3. In a medium-hot oven-safe skillet, add 1-2 tablespoons canola oil. Once hot, add fish, sesame-seed side down. Bake in 375 degree oven for 5 minutes.

4. Take fish out of the oven and carefully flip it over. Return to oven and bake 1 minute, or until fish flakes easily when tested with a fork.

5. Gently mix vinaigrette and pour over fish. Serve atop veggie quinoa fried “rice” for an Asian twist.

adapted from country home magazine