Every now and then I like to try new recipes. This year will mark my third year as a pescatarian and sometimes it's hard finding recipes that I don't get bored with. My daily nutrition is geared more towards vegetarianism, however, fish plays a big role in my food consumption throughout the week for that extra protein and to be honest, I love sushi. My DH has even changed most of his daily nutrition to pescatarian as well. He'll eat fowl every now and then but mostly fish but I'm working on him. He's adjusting more to my way of eating and that makes me happy.
In my day to day lifestyle, I seem like I'm always busy and I don't always get the opportunity to read all of my subscriptions, Health, More, Runners World, Vegetarian Times, Clean Eating, Farm and Ranch, etc.. When I do though, I become aggressive and flag the pages with recipes I really want to try or need to come back to for one reason or another. I was fanning through my Jan/Feb issue of Health and had flagged a recipe that I knew would be delicious and easy to try. I decided it was time to try it this past Sunday to compliment the broiled salmon my DH was fixing. Outside of the fact that it's a pain in the ahem to get my food processor out and the clean up even worse, this recipe was easy and delicious.
The recipe is Cold Soba and Feta Salad with Edamame Pesto. Here is the recipe:
8 oz soba noodles (purchased at Whole Foods), you can also use whole wheat noodles
1/2c fresh cilantro leaves
1/2c fresh parsley leaves (I used dried)
1/4c whole raw almonds
1 small clove garlic
1/2c shelled frozen edamame, defrosted
1/4 tsp red pepper flakes, optional
1/4 tsp coarse salt
2 tbsp lime juice
2 tbsp olive oil
1 tbsp water
1/2c (2 oz) crumbled feta
1 1/2c thinly slice red cabbage
1. Bring a large pot of water to a boil. Add soba noodles to boiling water and cook for 4-5 min (I just used the directions on the package). Transfer noodles to a colander and run under cold water to cool. Drain well.
2. To make pesto:
Place cilantro, parsley, almonds, garlic, edamame, pepper flakes, and salt in a food processor and pulse until all ingredients are mixed well (30 seconds). With motor running, drizzle in lime juice, oil, and water and process until smooth (another 30 seconds), adding more water by the tablespoonful if necessary.
3. Transfer pesto to a large bowl. Add the noodles and cabbage to the bowl and toss until noodles are well coated. Divide noodle salad among 4 plates and sprinkle with feta.
Serving size: about 1 2/3 cups
Calories 378; Fat 15.6g(sat 3.5g, mono 8.5g, poly 2g); Cholesterol 13mg; Protein 15g; Carbohydrate 50g; Sugars 3g; Fiber 3g; Iron 3mg; Sodium 740mg; Calcium 148mg
Here is a picture that I took of the page in the magazine. This recipe was adapted from the Jan/Feb issue of Health magazine.
Hope you will check it out and try it too. My DH gave it an A and I an A+.
Do you like to try and experiment with new recipes? If so, where do you derive your recipes from?