A collection of Rod's favorite recipes

Posts tagged ‘parmesan’

Asparagus

INGREDIENTS

  • 1 bunch of medium sized asparagus, about 1 lb
  • 2 Tbsp of the most exquisite extra virgin olive oil
  • 2 Tbsp freshly grated Parmesan cheese
  • 1 teaspoon lemon zest – freshly grated lemon rind
  • Salt and freshly ground black pepper

METHOD

Asparagus1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

http://www.simplyrecipes.com/recipes/asparagus/

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Pesto with Yogurt

This recipe from Gourmet magazine is published on Epicurious.com. It is obviously not one of the weight-loss recipes, but I  thought it was a wonderful concept. I will be modifying it to reduce the calories using the techniques from FatFreeVegan which eliminate the cheese and the oil.

Remarks from the recipe originator – “Mix fresh pesto with yogurt, and the pesto will not turn brown over time as it ordinarily does.  I have kept leftover pesto mixed with yogurt in the refrigerator for several days with no discernible change in color or flavor. The proportion can vary — as little as one part yogurt to eight parts pesto, or as much as you like for flavor.”

  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 2 cups packed fresh basil leaves
  • 1/2 cup walnuts
  • 1/3 cup freshly grated Parmesan
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup plain yogurt

Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.