Sun-Dried Tomato Arugula Pesto

July 1, 2016Leave a comment

Sun-Dried Tomato & Arugula Pesto

SunDried Tomato Arugula Pesto

Ingredients:

1 8.5 oz Jar Organic Sundried Tomatoes In Olive Oil
2 Cloves Garlic
1 Organic Lemon (zest and juice)
1 – 1 1/2 Cups Arugula
3 Green Onions (stems only)
Pinch Crushed Red Pepper Flakes (Optional)
1/2 tsp Sea Salt
Fresh Ground Pepper

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped. Season with Salt and Pepper. Add Arugula and blend until roughly chopped (you may have to take the top on once and scrape down the sides and maybe add a touch more arugula). Add Green Onions and mix until chopped. Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine. TASTE FOR FLAVOR AND SEASONINGS!!! Adjust as needed.

let me break it down for you!

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.

SunDried Tomatoes, Garlic, Salt & Pepper

Add Arugula.

Gorgeous, Green Peppery Arugula

Blend until Roughly Chopped.

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

Add Green Onions and pulse until chopped.

Green Onion Stems or Scallions are perfection

Green Onion Stems or Scallions add the perfect flavor

Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine.

Add Seasonings and adjust as needed

Now, you have a simple, mouthwatering, Perfect Pesto!

A Killer Flavor Combination

ENJOY!!!

Perfect with Chicken, Pork, Pasta, or as an appetizer…the possibilities are Endless!!!

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Eat, Drink & Be Kari

BIG NEWS for EATDRINKBE

March 9, 2016Leave a comment

Hey Everyone! I couldn’t wait to announce that I am now officially able to post my recipes and share on Yummly!!!! Go check out www.yummly.com if you haven’t already. It is amazing. A wonderful resource for new recipe inspiration. And, you can create a FREE account and save all your favorites in one place!!!

Since I’m new, I’ve only been able to post a few recipes. Please bear with me as I add them. You can also add them by simply pressing the YUM Button at the end of my recipes!

The first recipe I added was my Perfect Pasta Salad

Perfect Pasta Salad

Here’s where you can find this EATDRINKBE Kari recipe on Yummly:

Yummly Perfect Pasta Salad

Here is my Yummly Page where you can find all my Recipes

Yummly/EatDrinkBeKari/Recipes

<3 Just Another Way To Share The Love Of Food <3

Eat, Drink & Be Kari

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Perfect Pasta Salad

March 1, 2016June 6, 2016Leave a comment

Perfect Pasta Salad

The Perfect Pasta Salad

INGREDIENTS:

1 Box Elbow Macaroni cooked al dente and cooled
2 Carrots, diced
4 Scallions, sliced
6-7 Small Sweet Red, Orange & Yellow Peppers, chopped
1 carton Cherry Tomatoes, chopped
2 small or 1 large Cucumber, seeded and diced
1-2 small inner Celery Stalks WITH GREENS, diced
3 Hardboiled Eggs, chopped
8 oz Colby Cheese, cubed
Handful of Fresh Basil, chiffonade
Salt and Pepper to taste

DRESSING:

1/2 Cup Buttermilk
1/3 Cup Plain Greek Yogurt
2 T Mayonnaise
1 tsp Organic Onion Powder
1 tsp Organic Garlic Powder
1 T Fresh Chives, chopped
1 T Fresh Parsley, chopped
1 Organic Lemon, zest and juice
1 T Worcestershire Sauce
Dash Organic Cayenne Pepper (optional)
Salt and Pepper to taste

* Mix all dressing ingredients together. If too thick, thin out with a little more buttermilk. Pour dressing over cooled noodles. Add all the gorgeous veggie toppings. Mix until combined. Enjoy!!!

TIPS:

There are so many options for Pasta Salad. To make it more healthy, use Whole Wheat Pasta and Fat Free or Low Fat dairy ingredients.

If there is a veggie you don’t like, LEAVE IT OUT and substitute it with something you do like.

Swap out the Fresh Basil for Fresh Dill and add 1 tsp Dried Dill to the Dressing.

The best thing about Pasta Salad is, its almost impossible to mess it up!!! Get Creative!

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Baked Spaghetti

May 23, 2014March 4, 2016Leave a comment

CopyCat K&W Baked Spaghetti

CopyCat K&W Baked Spaghetti

What’s better on a cold, winter day than Spaghetti???? BAKED SPAGHETTI!!! I have tried to recreate one of my favorite comfort foods from K&W. It’s a restaurant I used to go to in Roanoke, VA that is like a cafeteria. Since I have recently relocated to Charlotte, NC, I have been missing a lot of foods and have been attempting to recreate them at home. This is a super easy and simply spaghetti….and I think really close (if not better) than the K&W version! If you’re familiar with K&W, give it a try and see what you think! This spaghetti always had a unique flavor, almost a slight BBQ taste to it. Little did I know, it was WAY easier to make than my normal spaghetti recipe! There’s nothing quite like a heaping plateful of warm spaghetti on a cold winter night! Keep it Cozy!

Oh My Stars!

CopyCat K&W Baked Spaghetti

8 oz. Spaghetti Noodles, cooked al dente
1 lb. Lean Ground Beef
1 White Onion, diced
2 Garlic Cloves, minced
1 tsp. Chili Powder
1/2 tsp. Ground Mustard
2 TBS Parsley
3/4 tsp Salt
1/2 tsp Pepper
2 TBS Apple Cider Vinegar
2 TBS Worcestershire Sauce
1 1/4 Cups Ketchup
1 heaping TBS Yellow Mustard
1 Cup Shredded Cheddar Cheese, divided
1 Cup Beef Stock
1/2 Cup Shredded Mozzarella

*Cook Spaghetti until AL DENTE; drain and set aside.

*Brown Beef and Onions in large skillet. Add Garlic and sauté until fragrant, 2 mins. Drain. Add Chili Powder, Ground Mustard, Parsley, Salt, Pepper, ACV, Worcestershire, Ketchup, Mustard, and 1/2 cup Cheddar. Simmer 5 mins. Add Beef Stock and Cooked Spaghetti Noodles. Toss to combine.

*Spoon into baking dish sprayed with nonstick spray. Top with remaining 1/2 cup Cheddar and Mozzarella.

*Bake 350. 25 mins or until cheese starts to brown. (or cover and refrigerate until ready to bake!)

Brown & Bubbly

Dish full of LOVE!

Ooey, Gooey, Cheesy Comfort Food

TIP: Divide into 2 portions and freeze some for later!

Enjoy!

Presto Chango Tips:

Use Whole Wheat or Rice or Gluten Free Pasta

Lighten it up with Turkey, Chicken or Soy Crumbles

Switch out the Stock and use Chicken or Veggie

*and, as always, try to use Organic, Local, Non-GMO ingredients whenever possible!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Kicked-Up KEEN-wah

May 13, 2014March 7, 2016Leave a comment

Kicked-Up KEEN-wah

Quinoa. For those of you who are not sure how to pronounce it….KEEN-wah. Hope that helps! A super versatile seed, treated like a whole grain, and chock full of protein and fiber. Once you start using it, you can’t get enough. So simple to prepare, and a million ways to switch up the flavor. For this recipe, I packed it full of superfood greens and other veggie goodness. Serve topped with fresh, salty sunflower seeds. Hope you enjoy!

SuperFood Quinoa

Check out your fridge and see what awesomeness you have ready to use. I had:

Ingredients

ORGANIC: Cherry Tomatoes, Shallot, Cucumber, Lemon, Kale, Feta & Garlic (the poor, sad garlic did not make the picture for some reasson!)

Chop It UP!

TIP: Be sure to Salt your Cucumbers & Tomatoes first and lay them on a towel to release extra moisture

Fresh Organic Herbs and Arugula from my pots!

I used my Garlic Chives, Parsley, Mint & Arugula

TIP: Mint, a little goes a LONG way, but use it if you got it because it adds a whole extra layer and level of flavor!

Chop or Tear

I used scissors to give them a rough, rustic cut.

Cook the Quinoa per instructions

TIP: Organic Low Sodium Veggie Broth and Garlic Clove boost flavor!

Add Kale

I added the Kale first while the Quinoa was still warm.

O Zinfandel Vinegar

You can use ANY vinegar you like. I was going to use Balsamic, but changed it up at the last minute.

2 T Vinegar, 2 T EVOO, Salt & Pepper

TIP: When using Vinegar and EVOO, in any dish, ALWAYS ADD VINEGAR FIRST!!! That way the vinegar has a chance to penetrate the ingredients. If you added the EVOO first, the vinegar would bounce off and not stick! The same goes for ANY acidic ingredient (lemons, limes etc) VS ANY oil (grape seed, avocado, coconut, etc). Always add your acidic ingredient FIRST!

Toss & Add Lemon Juice & Zest

It should look something like this now!

Combine Remaining Ingredients minus Feta

Mix. Taste. Add more Vinegar/EVOO, s&p if needed.

Lightly Toss to Combine, then Add Feta

TIP: Flavor Change Up: Substitute Goat Cheese for Feta!

Delish, Healthy & Filling!

TIP: Top with fresh, salty Sunflower Seed for a nice nutty crunch!

ENJOY!

eat.drink.be Kari

Simple Pasta

May 13, 2014March 7, 2016Leave a comment

Simple Pasta

As many of you know, I am in the middle of moving from VA to NC. I have boxes everywhere and am living out of 2 homes, in 2 states, with 2 kids!!! No, it is NOT easy. So, I have to use what I have lying around (wherever I am) to throw together some sort of dinner because we are so sick of eating out!!! I LOVE to cook, and this traveling back and forth has made it really difficult to keep fresh ingredients around. This is why my Simple Pasta III was created. In the apt. I found pasta, lemon, parm & garlic and knew I could make a super easy, super quick dinner. And, luckily, I just happened to be drinking wine! 😉 Now, I couldn’t find any pans, so I used my cast iron skillet. I also had no cheese grater, lemon grater, lemon zester etc. I had to get creative chopping the Parmesan-Reggiano…a nice rustic, rough chop. And I would have definitely used the Organic Lemon Zest as well if I could have. So keep that in mind as you see how I make this. If your lemon is Organic…USE THE PEEL!!! So Much Flavor is there in the oils! Served it up with a super easy Simple Salad.

Over Med-High Sauté Organic Red Onion in EVOO, S&P 5 mins. Add Organic Thyme.

Turn down to Med. Add Chopped Organic Garlic & Parmesan-Reggiano Rind. Cook 2 mins. or until fragrant.

Add some WINE!!! About 1/2 cup or so….

Take out the Parm-Reg Rind. Toss into boiling pasta/water.

Add 1/2 Organic Lemon Juice and Knob of Organic Butter (about 2 T).

Add 1 ladleful of Pasta Water.

Rough Chop Parm-Reg. Getting Creative!

Toss drained Pasta with Onion Mixture and Parm-Reg and other 1/2 Lemon Juice.

Top with Fresh Ground Organic Black Pepper! DELISH!!!!

Serve with a Simple Salad

DRESSING: 1 minced shallot, juice of 1 lemon, 1 T whole grain garlic mustard, 3 T EVOO, S&P. SHAKE and SERVE!

Simple Salad

eat.drink.be Kari

Simple Spicy Pasta

May 13, 2014March 7, 2016Leave a comment

Simple Spicy Pasta

Same Basic Ingredients, Different Sauce

Again, Simple Pasta, Different Variation. Keeping the theme for a Quick go to meal that is simple to prepare, delicious, filling, and healthy! I am trying to show you how easy it is to change up a recipe to make it your own…and to work with whatever fresh ingredients you have on hand!!! I switched up the pasta to a Red Sauce. Feel free to use your favorite, one of my favorite “Go To” pre-made sauces is any of the Raos’ line. One of the FEW bottled sauces that I do not need to “doctor up” for flavor. I am just adding healthy veggies! But definitely not because of anything lacking…Raos’ is simply amazing. The Arrabbiata is fresh with a little kick. Perfect for pasta, and seafood!!!

Gather Your Ingredients

Red Onion, Torn Chard, Minced Garlic, Rao’s Sauce, Italian Sausage Pasta

Preheat Skillet to Med-High.

Add Sliced Red Onions, EVOO, s&p.

Sweat 2-3 Mins.

Add Minced Garlic and sauté until fragrant. 1-2 Mins.

TURN SKILLET DOWN to Med-Low…DO NOT BURN GARLIC!!!!

It should look something like this:

Add Torn Chard.

Mix.

Add Rao’s Arrabbiata Sauce.

Heat 3-5 Mins.

Add Cooked Pasta & 2 T Pasta Water.

Take off heat. Should look like this:

Yummy.

Drizzle with EVOO, Grated Parm & Parsley

Bon Appétit!

My Bowl VS Mark’s Plate

You can even store the leftovers right back in the Rao's Jar!!! How's that for easy clean up?!?!!?

You can even store the leftovers back in the Rao’s Jar!!! How’s that for easy clean up?!?!!?

eat.drink.be Kari

Simple Pasta with Greens & Onions

May 13, 2014March 7, 2016Leave a comment

Simple Pasta with Greens & Onions

Simple & Yummy

Busy??? Too tired to “cook”??? Here is an idea that is simple, fast & filling. You can feed your kids and and you can still get your veggies in! All in one meal!!! This is delicious and so easy to make. I used a fun store bought pasta filled with Chicken & Bacon. (you can use anything you like or whatever you have on hand). For the kids, I just boiled the pasta, drained, added some EVOO and Parm, and done. Easy Peasy. Heaven Forbid they eat onions or chard. Maybe yours are less picky….

I wanted to get some veggies in mine so, all you need is:

Red Onion (small or half of large cut in half moons)
Swiss Chard (torn into bite size pieces)
Garlic (2-3 cloves minced)
Good Parm (microplane grater)
1 Knob GOOD Butter
S&P

While the pasta is boiling, sauté red onion in 2 T EVOO with a little S&P until soft…3-5 mins on Med High. Turn to Med Low and add Garlic. Sauté 1 Min until fragrant. Add torn bits of Chard and turn off heat. Mix. Will wilt on its own. Drain Pasta….keep a small amount of pasta water. Toss Pasta in Chard and Onion Mixture. Add 2 T Pasta Water, S&P, and knob of butter. Toss Gently. Done and Done! Plate up and Garnish with Fresh Grated Parmesan Cheese. Bon Appetite!!!

Change this up easily by substituting different Veggies you have on hand or adding fresh Herbs! REMEMBER: USE WHATCH GOT!!!!

Change this up easily by using different Veggies you have on hand or adding fresh Herbs! REMEMBER: USE WHATCH GOT!!!!

Feel free to change up the greens! Chard, Spinach, Arugula, Kale…any of these are amazing!

eat.drink.be

Kari

Steak & Chard Rigatoni

May 12, 2014March 7, 2016Leave a comment

Steak & Chard Rigatoni

Using Fresh Ingredients, I created a healthy, satisfying dinner

This was a super easy dish, very satisfying, and delicious! And it was great hot off the press, room temp, and I ate it cold the next day for leftovers. YUMMY!!!! In order to create a recipe, the best thing to do is to look and see what you have in your fridge/pantry that you need to use up! This is what I found, and the result was wonderful!

Here are some of the Fresh Ingredients I had that I needed to use up!

First I wanted to make the Dressing. I wasn’t in the mood for a heavy, hot pasta dish, so I decided to go with a light Balsamic Dressing. It was AWESOME!!!! Simple and delish. Here’s how to do it:

First Mince 3 Shallots & 3 Cloves of Garlic. Add S&P

First Mince Shallots & Garlic. Add S&P

Second, Add 5 T GOOD QUALITY Balsamic Vinegar, 3 T GOOD QUALITY EVOO, 2 T Dijon Mustard

Second, Add Balsamic Vinegar, EVOO & Dijon Mustard

Last, Add some Chopped Parsley and Torn Basil. Mix & Set Aside.

BALSAMIC DRESSING

3 shallots, minced

3 cloves garlic, minced

5 T Good Quality Balsamic Vinegar

3 T Good Quality EVOO

2 T Dijon Mustard

1-2 T Chopped Parsley

1 T Torn Basil

Mix and Set Aside!

MORE INGREDIENTS I NEED TO USE

Get Fresh Ingredients Ready!

Tear Swiss Chard into medium-sized pieces.

Chop Green Onions & Chiffonade Basil.

Get Steak & Onion on Grill. For the Steak I Karinaded it overnight. For the Onion, I cut it up and added 1 tsp Balsamic Vinegar wrapped it up in foil and threw it on the grill. Boil Rigatoni so pasta will be ready! Be sure to add a tad of EVOO and salt to your pasta water when it comes to a boil!

Balsamic Onion from Grill

Grilled Steak with Karinade

Chopped Fresh Tomatoes

Now, get a BIG HUGE GINORMOUS BOWL!!!!!

Throw in a couple of handfuls (half) of the Swiss Chard and add a few T of the Balsamic Dressing from earlier. Toss and Mix. Then, add half the drained hot pasta on top. Next, layer the rest of the Swiss Chard then the remaining pasta on top. This will make it easier to mix and combine! Add the remainder of dressing on top!

It should now look something like this.

Next add the Tomatoes & Onions. Toss with Tongs to Combine!

Add Tomatoes & Onions

Use Tongs to Toss!

Add Basil & Green Onions & Cheese. Toss.

And Voila, Dinner is Served!

Bon Appétit!

Don’t forget the Grilled Bread. Makes a fantastic accompaniment!

eat.drink.be

@eatdrinkbeKari

Turkey, Kale & Wine Lasagna

May 10, 2014March 7, 2016Leave a comment

Turkey, Kale & Wine Lasagna

2 Ways.

One SPICY, One NOT

Turkey, Kale & Wine Lasagna (2 Ways)

Brown Turkey, green peppers & onion in a little EVOO. Season with salt and pepper

Keep it simple and healthy. Can use beef, turkey, chicken, or keep it vegetarian. I used green peppers here. Use whatever pepper you have on hand!

Transfer meat to plate or dish using slotted spoon!

DON’T YOU DARE CLEAN THAT PAN!!!! We are about to use the bottom yummy bits!

Using same pan, sauté onions seasoned with s&p.

I used 2 Onions. One Red, One Yellow. Again, feel free to use whatever you have on hand.

Mix them up, too!!!! It’s always nice to use a combo.

Make the Onions Sing! Add herbs & spices…just a dash!

Here I added Balsamic Vinegar, s&p, Oregano, Italian Seasoning, Crushed Red Pepper Flakes… and who knows what else! Add what you like. Don’t add what you don’t like!!!

Again, I don’t use recipes, I am a cook not a chef. Please bear with me. I do not measure ingredients or really know what I am doing. I am trying to pay more attention so I can actually let people share my love of food and recreate my dishes for themselves.

I use what I have available or fresh ingredients that I need to use. If you don’t like a certain herb or spice, simply omit it and/or replace it with something you like!

Don’t forget the GARLIC!

Here I added some Fresh Tomatoes that I need to use. Add em if you got em!

LOVE me some garlic. Use less if you want….

Spice It Up!!!

Now is where it gets tricky. I took half the onion mixture out and set it aside.

The other half I left in the pan and added 2 Thai Chilies and 1 Jalapeño (seeds and all)

My hubby and I like a little spice, My Mom does not. That is who the second Lasagna was going to!

Cook for a few mins, then transfer to another plate/bowl.

Sweet & Mellow

Now, for the 2nd Non -Spicy version I quickly sautéed up a few sweet peppers. For color, taste and to get those veggies in, but keep the spice & heat OUT!!!

Add Handfuls of Beautiful Kale

Now, add 3-4 handfuls of beautiful green Kale. Sauté for 2 mins. Do NOT overcook. Keep your greens GREEN!!! Transfer to a bowl or plate.

Transfer to a plate

I decided that was not enough Kale for 2 lasagnas. Use your judgement. I wanted more SO….

More Kale

Add more Kale to the hot pan. Sauté. Add garlic and a splash of Red Wine Vinegar at the end. Transfer Kale to plate with other Kale waiting. Mix together so you get the garlic and red wine vinegar and sweet peppers all mix in to the Kale.

This is what your countertop should look like. Ground Turkey Mixture, Ricotta Mixture, Kale Mixture

Oh, for the Ricotta Mixture, I used a tub of light Ricotta. Zest and Juice on 1 Lemon. Basil. S&P Again, use what you like, but be sure to make it flavorful as ricotta is pretty bland. I also mixed in about a 1/2 cup of provolone and 1/2 cup part skim mozzarella.

Noodle Wine Bath….ain’t life grand?!?!

Now, this is where the wine comes in. I filled a pot with water and about 2-3 cups of wine. I thought, why not, let’s let these noodles get fancy and have some fun too!!!!

It was NOT a mistake. (it DOES tint the noodles and give them a hint of color)