Sautéed Brussels Sprouts with Lemon and Pistachios

This is an easy, delicious vegetable dish. Try it even if you think you don't like brussels sprouts. It's from the February issue of Bon Appetit. They recommend serving it with a roasted rack of lamb or whole chicken with a Middle Eastern-flavored rub like olive oil, salt, pepper, cumin, paprika and cayenne pepper. I served it over brown rice and that was really good, too.

3 tbsp. grapeseed oil (I used olive oil)
1 tbsp. minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tbsp. fresh lemon juice

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve. Makes 4 to 6 servings.

Cheese Tortellini with Walnut Pesto

This comes from my friend Emily who I think got the recipe from Whole Foods.

Cheese Tortellini with Walnut Pesto

1 cup walnuts
1/3 cup lightly packed flat-leaf parsley (with thick stems removed)
2 cloves garlic, smashed
3 TBS grated Parmesan cheese (plus for serving)
1/2 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
1 pound frozen or fresh cheese tortellini it's also good with spinach or whole wheat tortellini)
1 TBS butter

In food processor, pulse the walnuts, parsley, garlic, Parmesan, oil, salt and pepper to a coarse puree.

In a large pot of boiling, salted water, cook the tortellini until just done (12 min. for frozen).

Toss pasta with pesto and the butter (I omit the butter). If the pasta seems dry, add some of the pasta water. Sprinkle with additional Parmesan and pass more at the table. Enjoy!

Chicken Baked In Yogurt

This is a recipe from my mom, but I don't know where she got it. It's an odd combination, but it's very flavorful and low calorie and low fat.

4 chicken breasts, bone in, skin removed
1c. plain low fat yogurt
1 1/2 tsp salt
1/2 tsp cumin
1/2 tsp dry mustard
1/2 tsp red pepper flakes (I like a little more)
1/2 tsp ground ginger
1 clove minced garlic
1/2 c green onions (for garnish)

Rinse chicken and pat dry. Mix yogurt and spices together. Coat chicken with mixture, cover and refrigerate for at least 8 hours. Preheat oven to 325. Arrange chicken in baking dish and spoon over any remaining sauce. Bake, uncovered, for 1 hour. Garnish with green onions.

I like to serve with broccolini sauteed with a little olive oil, garlic, and white balsamic vinegar and a side of couscous.

Linguini with Leeks, Radicchio and Walnut Pesto

Makes 2 servings. Total prep time: 30 minutes.

From Bon Appétit, December 2007

To prepare the leeks, trim the bottoms and cut in half lengthwise. Then rinse under cold water, separating the layers to remove the dirt. 

8 ounces linguini

4 tblsp olive oil, divided

4 cups thinly sliced leeks (about 2 large leeks, including some dark green parts)

1/2 cup (packed) fresh Italian parsley leaves

1/4 cup grated parmesan plus extra for garnish

1/4 cup walnut pieces plus additional for garnish

2 tsp fresh lemon juice

2 cups thinly sliced radicchio (about 1/2 of a medium sized head)

Puree parsley, parmesan cheese, walnuts, lemon juice and 3 tablespoons olive oil in food processor until coarse puree forms. Season pesto with salt and pepper.  Set aside.

Cook pasta in large pot of boiling water until al dente. In the meantime, Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add leeks; season with salt and pepper. Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes. 

Drain pasta, reserving 1 cup cooking liquid. Add pesto, pasta, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry. Garnish with walnuts and parmesan.

 

I made this as an entree, but it would also go really well as a side dish for a simple roasted chicken.