June Recipes - Updated

5 June 2011 - Marthe of The Baking Bluefinger - Spicy Egg and Avocado Wrap (SE, pg. 31)

9 June 2011 - Joanne of Apple Crumbles - Apple-Pecan Muffins (TFYC, pg. 22) 

16 June 2011 - Kayte of Grandma's Kitchen Table - Cinnamon Raisin Toast with Honey Walnut Spread (SE, pg.34)

23 June 2011 - Margaret of Tea and Scones - Tuscan Roasted Chicken and Veggies (TFYC, pg 210)

30 June 2011 - Bri of Yoshimi Vs. Motherhood - Chicken Pepian

LYL: Lemon-Ginger Iced Tea with Berry Cubes

I'm out and about all week, so haven't been able to make this. Can't wait to see what you think of this iced tea!

LYL: Peach Pie Smoothie

Weather getting warmer - let this cool you off!!

LYL! Muesli Parfaits

Sweet and Healthy.

LYL: Ellie's Whole Grain Spaghetti with Roasted Tomato and Almond Pesto.

Ellie's Choice was a tasty one.  Did you like it?

May Recipes

Here are the recipes for May, I'm sorry I haven't put them up earlier!


5 May 2011: Ellie's choice! Ellie Krieger picked Whole Grain Spaghetti with Roasted Tomato and Almond Pesto (recipe below)


12 May 2011: Sarah of Sarah's Kitchen Adventures chose Muesli Parfaits, pg. 36 of So Easy


19 May 2011: Chaya of Comfy Cook's Kosher Kitchen selected Peach Pie Smoothie


26 May 2011: Mary of Popsicles and Sandy Feet went for Lemon-Ginger Iced Tea with Berry Cubes




Recipe for May 5th: 
Whole Grain Spaghetti with Roasted Tomato and Almond Pesto

Olive oil cooking spray
1 1/3 pounds ripe plum tomatoes, cored, seeded and quartered (about 6 medium) or 1 15 ounce can fire-roasted tomatoes, drained
1/3 cup blanched sliced almonds
1 medium clove of garlic
1/3 cup lightly packed fresh basil leaves, plus more for garnish
1 teaspoon red wine vinegar
¼ teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
¼ teaspoon salt, plus more to taste
1 pound Whole Grain Spaghetti (note: I like Barilla)

If using fresh tomtatoes, Preheat the oven to 400 degrees. Spray a baking tray with cooking spray. Place the tomatoes on the tray and roast in the oven for 30 minutes, until they are soft and slightly charred. When the tomatoes are nearly done, bring a large pot of water to a boil.

In a medium dry skillet, toast the almonds over a medium-high heat, stirring frequently, until they are golden and fragrant, 3-4 minutes.

Transfer the nuts to a food processor, add the garlic and process until they are finely ground. Add the roasted or canned tomatoes, basil, vinegar and pepper flakes to the processor. As the processor is running, drizzle in the olive oil in a steady stream. Add the parmesan cheese and ¼ teaspoon salt and pulse to combine.

Add the pasta to the water and cook according to the directions on the package. Drain and return the pasta to the pasta pot or to a serving bowl. Add the sauce and toss to combine. Season with additional salt to taste. Serve garnished with whole basil leaves.

Makes 6 servings
Serving size: 1 ¼ cups

Prep time: 12 minutes
Cooking time: 36 minutes

LYL - Asian Noodle Bowl

Loved this yesterday and am looking forward to having leftovers today :D