Cilantro Pesto

I love love love pesto. And spicy food but that’s nothing new. So when I came across a recipe for cilantro pesto, I knew I had to try it.

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You’ll need:
Cilantro
Basil
Garlic
(all chopped)


Olive oil
Kosher salt
Parmesan
Your favorite noodle, I had macaroni so macaroni it was!

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In a food processor combine cilantro, basil, salt, garlic and olive oil.

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Add grated Parmesan and begin to blend.

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Add more olive oil as needed to continue blending.

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Get your noodles ready!

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Add the cilantro pesto!

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Mix it up and top with extra grated Parmesan!

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Yum! Yum! One of my new easy favorites!

Sweet Potato Hummus

I’ve been wanting to make homemade hummus for a while now but wasn’t sure which direction to go in. My friend Lauren Pou made some one night that had sweet potato in it. It was delicious and the sweet potato adds flavor and keeps it moist without tons of olive oil. I mean the girl has super toned legs and glowing skin… I’ll have what she’s having. Thanks Pou for the idea!

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You’ll need:
1 can of chickpeas
1 sweet potato
Garlic
Olive oil
Kosher salt

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Dump the chickpeas in a colander and rinse all that weird liquid they come in off.

Preheat oven to 350 degrees.

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Slice the sweet potato in half and place flesh side down on a pan lined with foil. Drizzle a little olive oil. Bake at 350 degrees for 30 minutes or so to soften the potato.

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Meanwhile, do a rough chop of about 4-5 cloves of garlic.

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After the sweet potato is done, chop it up into chunks.

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Get your olive oil and salt handy.

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Now let’s move everything into the food processor. A blender works too. You might have to do this in batches. Add sweet potato chunks, chickpeas, garlic and salt to each batch. Add 1-2 tablespoons as needed to blend.

This is kind of a process and depending on your mixing device might take some patience.

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Do a little taste test after you mix your batches and see if it needs salt or olive oil.

Once your satisfied with the taste it’s time to serve!

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I served my sweet potato hummus with garlic naan. Yum!

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Works great as an appetizer and will keep in the fridge for a few days if you don’t finish it all.

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Enjoy!

Rosemary Carrots

I wanted to post something festive since its a gameday and all. The best I could come up with is Rosemay Carrots because they are burnt orange. I know I know, carrots, kinda lame right? Well, I must admit this post everyday for a month thing is harder than I thought! Coming up with new ideas and writing about them everyday is a bit of a challenge. Especially on Saturdays. So here goes… this might be the most simple side dish ever.

You’ll need:

Fresh Carrots

Fresh Rosemary

Kosher Salt

Olive Oil

Wash and peel carrots. Then thinly slice.

This might be the easiest side dish ever. Put carrots in skillet. Drizzle with olive oil. Pick off rosemary leaves and put in pan. Sprinkle with kosher salt. Cook on medium to low heat for about 25min. You could cook on a higher heat and speed this up but I was trying to time this to come out same time as the soup. Also, I didnt want the carrots to be over cooked and become too mushy.

I mean seriously, so simple. But so good at the same time. Hook ’em!