Monday, February 25, 2013

Pesto Salad

I love finding recipes that my picky-ish daughter will eat.  Even better when I like them.  Even better when they are actually good for you!  I found this one here.

Pesto Salad with Chicken, Feta and Tomatoes
  • 1 pkg bow tie pasta
  • 1 T olive oil
  • 1 c basil pesto
  • 1/4 c Italian dressing
  • 1 c grilled chicken
  • 2 c spinach
  • 1 pint cherry tomatoes
  • 1/2 feta cheese
  1. Cook the bowtie pasta according to package directions in a large pot of salted water.  Drain the pasta.  Drizzle with olive oil and stir around.
  2. Put the pasta in a large serving bowl and stir in the pesto and Italian dressing.  Add the spinach, cherry tomatoes and feta cheese.  Toss to combine.  Salt and pepper to taste.
  3. Cover the pasta and refrigerate.  If the pasta seems dry before serving, you can stir in another tablespoon of olive oil.

Monday, February 4, 2013

Rocky Road Brownies

Alright, maybe my quest for the perfect brownie isn't over quite yet.

These were good, but messy. USE NONSTICK FOIL.  And lots and lots of nonstick cooking spray, otherwise you'll lose half of the brownie to the pan.

  • 2/3 c unsweetened cocoa powder
  • 1/2 c all-purpose flour
  • 1/2 t baking powder
  • 1/8 t salt
  • 1/3 c canola oil
  • 1/3 c granulated sugar
  • 1/3 c packed light-brown sugar
  • 4 egg whites, lightly beaten
  • 2 t vanilla extract
  • 1/2 c finely chopped walnuts
  • 1/4 c mini chocolate chips
  • 1/2 c mini marshmallows
  1. Heat oven to 350.  Line an 8 x 8-inch baking pan with nonstick foil, overhanging ends of pan.
  2. In medium-size bowl, combine cocoa powder, flour, baking powder and salt.  Set aside.
  3. In a large bowl, whisk together oil, sugars, egg whites and vanilla.  Stir in cocoa mixture.  SPoon batter evenly into prepared pan.  Sprinkle walnuts over batter.  Bake at 350 for 25 minutes.  Scatter teh chips and marshmallows over the top and bake for an additional 5 minutes.  REmove from oven and cool completely.
  4. Tpo slice, coat a sharp chef's knife with cooking spray and cut into 25 squares, using a rocking motion.  Re-spray knife frequently.