Mustard Roasted Potatoes

7 potatoes
1 yellow onion
3 tablespoons olive oil
1 cup whole-grain mustard
kosher salt
pepper

Preheat the oven to 425 degrees.

Peel potatoes and cut into one-inch cubes.
Chop onion into small pieces.

Place potatoes and onions into a bowl.

Add the olive oil, mustard and salt and pepper.
Mix well.

Line a sheet pan with foil, spray with oil and spread potatoes and onions onto pan.
Bake for about an hour or until potatoes are lightly browned on the outside.
Toss occasionally so they don't stick.

Banana Cookies

http://simplyrecipes.com/recipes/banana_cookies/

I used chocolate chips instead of nuts.

Lemon Yogurt Cake

http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe/index.html

I doubled the recipe and make cupcakes and a loaf!

Broccoli Pesto

 

1 bunch broccoli, cut into 1-inch pieces (about 4 cups) 

1 box of pasta, such as fusilli

5 teaspoons extra-virgin olive oil

1/4 cup grated parmesan or romano cheese

1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice

1/2 small garlic clove
roasted or sun-dried tomatoes

In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor.
Return water to a boil and cook pasta according to package instructions.
Reserve 2 cups pasta water; drain pasta and return to pot.

To food processor, add oil, grated cheese, lemon zest and juice and garlic.
Puree until smooth, about 2 minutes, scraping down side as needed.
Transfer pesto to pot with pasta.
Stir to coat, adding enough reserved pasta water to make a creamy sauce.
Top with tomatoes and grated cheese.

chickpea curry

1 cup white rice
2 teaspoons of evoo
1 yellow onion, diced
3 garlic cloves, minced
1 tablespoon ground ginger
4 teaspoons curry powder
2 cans low sodium chickpeas, rinsed and drained
1 cup cherry tomatoes, roasted in oven
2 cups broccoli, chopped into bite-size pieces

Cook rice according to instructions.
Cook oil over medium heat in a pot.
Add onion and cook, stirring occasionally for 10 minutes.
Add, garlic, ginger, curry powder and stir for about a minute.
Add chickpeas, broccoli and 2 cups water and bring to a boil.
Reduce heat to medium and simmer for about 8 minutes.
Stir in tomatoes and season with salt and pepper.

Serve over rice.
Add a squeeze of lime!

happy new year...of recipes!

The new year has me feeling ambitious and ready to mix things up in the kitchen. One of my resolutions is to make at least one new recipe a week and I thought I'd share the good ones on this blog. I also gave my blog a much needed makeover. Enjoy!

http://zeropinkgirl.blogspot.com/