Creamy Spinach Pesto

For a girl with allergies, pesto is typically on my “avoid” list – loaded with pine nuts or walnuts and fresh basil, means this amazing culinary creation is out. 

Enter, spinach pesto. 

It’s absolutely delicious, although I can make no claims about the comparison of this pesto to the “original” basil pesto. 

Great on sandwiches (speaking, of I have an amazing recipe coming later this week using said pesto), in wraps, on pizza or heck, even as a dip. 

And, it’s so easy to make.  You likely even have all the ingredients on hand. 

Creamy Spinach Pesto – Finding Joy in My Kitchen

Ingredients

• 3 C fresh spinach
• splash of lemon juice
• 1/8 tsp. minced garlic
• 1 T Parmesan cheese
• 1/2-1 tsp. dried basil
• 1 heaping T Greek Yogurt

Directions

In a food processor or blender, combine 3 C fresh spinach with a splash of lemon juice, 1/8 tsp. minced garlic, 1 T Parmesan cheese (grated works best), 1 T of plain Greek Yogurt and 1/2 tsp. dried basil.  Whirl away until smooth. 

**Note: If you have oral allergy syndrome like me, just wilt the spinach before you make the pesto. 

Taste, and if needed season with more basil to your liking.  Add salt and pepper if you would like. 

Store in the refrigerator for up to 1 week.

Makes about 1/2 C of pesto. 

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Broccoli Beef

Frog Prince really enjoys broccoli beef, and he misses regularly eating Asian food.

That’s one of the “perks” of being married to someone with a nut allergy…

On the plus side, I’m learning how to make some of his favorites at home.  We love sweet and sour chicken, and also fried rice.  And, now, we’re adding broccoli beef to that list. 

This skillet-based broccoli beef is wonderful.  It has a different texture and flavor than our crockpot version, and we liked it!  Plus, it was super easy to make. 

The only dinner time factor is that you’ll need to marinade the beef for about 1 hour before you start dinner.  So, plan accordingly! 

Broccoli Beef – Adapted from Rainy Day Gal

Ingredients

• 1/2 tsp. baking soda
• 1 tsp. + 2 tsp. honey, divided
• 1 T cornstarch
• 1 T + 1/2 C soy-sauce {we used low-sodium}, divided
• 1 T water
• 2 T white whole wheat flour
• 1 lb. steak, thinly sliced
• 4 garlic cloves, minced
• 1 T white wine
• 2 T olive oil, divided
• 16 oz. broccoli florets

Directions

Begin by mixing together 1/2 tsp. baking soda, 1 tsp. honey, 1 T corn starch, 1 T soy-sauce and 1 T water.  Add in the beef and stir.  Cover and refrigerate for 1 hour. 

When ready to make dinner, combine 1/2 C soy-sauce, 2 tsp. honey, 4 minced garlic cloves, 2 T white whole wheat flour, 1 T white wine & 1 T olive oil.  Whisk well and set aside. 

Meanwhile, heat 1 T olive oil over medium heat in a large skillet. 

Add in the marinated beef.  You will want to remove the beef from the excess marinade.  Do not be surprised if it foams!!   That’s the baking soda. 

Cook for 7-10 minutes, stirring often, as your beef cooks.  When it is no longer pink, add in the broccoli florets. 

Add the sauce, and simmer until beef is done and broccoli is tender and sauce is… slightly thick and oh so tasty! 

Serve over brown rice. 

Enjoy!

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