Pasta With Quick Kale Sauce

Pasta With Quick Kale Sauce. I’m in love with this quick and easy no-frill pasta dish. It has Kale in it which has numerous health benefits and happens to be pretty darn tasty. Check out my cookbook for “The Seasoned Life” for a quick “Kale Chip” recipe that is sure to be a favorite. And for those of you that are scared of anything green. Give it a try! It turns out to be a smooth and silky sauce that pairs perfectly with pasta. Share your favorite way to eat kale in the comments below.

Enjoy!

Xo-Ayesha

Pasta With Quick Kale Sauce

Pasta With Quick Kale Sauce

12 ounces favorite pasta (I used orecchiette pasta)
1/2 white onion, roughly chopped.
1/2 cup basil leaves, roughly chopped.
2-3 garlic cloves
1/2 cup olive oil
Two tablespoons lemon juice
1/4 cup walnuts or pine nuts
2-3 cups fresh kale, ribs and stems removed.
3/4 cup parmesan cheese
Salt and pepper to taste (I used about a teaspoon each)

 

Cook your pasta according to the package directions.

Remove the pasta from the boiling water and set aside. Add your chopped kale to the water and quickly blanch for 1-2 minutes and remove.

In a blender or food processor add blanched kale, garlic, onion, parmesan, lemon, and nuts. Stream in olive oil and puree until smooth.

Add kale sauce to your cooked pasta and toss to coat! Serve immediately!

Citrus And Thyme Marinated Olives

Hey everyone! Here are my marinated citrus and thyme olives — the perfect way to impress your friends and family at your next gathering. Marinating your olives is so incredibly simple and takes no time to do. You can add them to your cocktails, charcuterie board and more. And most of the ingredients can also be swapped out for whatever you have on hand. I like to use castelvetrano olives because they have a firm and buttery texture that holds up well in any marinade. What’s your favorite type of olive? Comment below.

Enjoy,
Xo- Ayesha

 

Citrus And Thyme Marinated Olives

2 cups olives of your choice. (I used Castelvetrano green olives)
One tablespoon lemon juice, plus two lemon peels.
One tablespoon blood orange juice, plus two orange peels.
1-2 cloves garlic, thinly sliced.
1/2 cup olive oil
Four sprigs thyme
1/2 teaspoon red pepper flakes (Or more if you like heat)
Black pepper to taste
Pinch sea salt

Drain and rinse olives. Now in a large mason jar or container add all of the ingredients. Cover and refrigerate overnight. The longer they stay in the marinade, the more flavorful they will be. Allow coming to room temperature before serving.

They can stay stored in an airtight container in the refrigerator for at least a month.

Simple Macerated Strawberries

Simple Macerated Strawberries. Who doesn’t love strawberries? My family certainly does. This recipe is a super simple go-to when I want to elevate my berries! Perfect for topping your family’s pancakes, waffles, and yummy desserts! Macerated is a technique that releases the juices from your fruit. And you can either do this with a simple syrup or simple syrup with alcohol. I opted for the simple syrup without alcohol for a more kid-friendly recipe. You can also change this up and add in whatever fresh herbs you have on hand. So easy and tasty! Share your favorite way to eat strawberries in the comments below.

Enjoy

Xo- Ayesha

Simple Macerated Strawberries

1-pint strawberries, hulled and sliced.
1/2 cup brown sugar (or white)
One tablespoon honey
Two tablespoon lemon juice (You could substitute with Grand Marnier)
One teaspoon mint, finely chopped (optional)
Pinch sea salt

Combine all the ingredients in a large bowl and mix gently.

Allow sitting room temperature for 20-30 minutes.

Serve as a topping for your pancakes, waffles, ice cream sundaes, cakes, and more! I could eat a small bowl just on its own.

Homemade Honey Mustard Vinaigrette

Who doesn’t love a vinaigrette? Homemade salad dressing not only tastes better than the bottled stuff but it is incredibly easy to make. And although bottled salad dressing can be the easy alternative and inexpensive its full of salt and sugar. Making your own salad dressing allows you to customize it to your tastes and is so much healthier than the bottled stuff. (Not that I don’t use that as well from time to time). Not to mention its a nice touch to any dinner party to pop out your own bottle of salad dressing for serving.

I make it in big batches for large salads and sometimes will make a homemade vinaigrette to marinate some meat for the grill. This particular recipe is put together in a flash and has a little sweet and sour going on! You can store it in your refrigerator in a container with a tight-fitting lid for 3-5 days! So give it a shot and embrace the homemade salad dressing. Make sure to try this with my “Grilled Chicken Salad For A Crowd.” What is your favorite salad dressing? Leave a comment below.

Xo- Ayesha

 

Honey Mustard Vinaigrette

Two tablespoons honey
Two tablespoons dijon mustard
One tablespoon finely minced garlic
One tablespoon finely minced shallot
One tablespoon vinegar (I used apple cider vinegar)
3/4 cup olive oil
1/4 cup lemon juice (Freshly squeezed of course!)
salt and pepper to taste. (I used 1/2 teaspoon salt and pepper)

Just place all of your ingredients into a mason jar with a lid and shake well.

*Before you use your dressing, be sure to give it a taste. This is your moment to add more salt and pepper or make any other adjustments. *

Pour over salad and enjoy!

Holiday Giveaway Winner!

Congratulations to our winner Nusheen Khorram, with your “Fig Glazed Flounder With Mango Salsa“! A special thank you to everyone who participated, you all put in so much hard work. There were so many entries, and it was very tough to pick just one. Thank you all! We hope the winner enjoys their Brand-new “Ayesha Curry 12pc Aluminum Cookware Set” in brown sugar. Currently selling nationwide!! Take a look at this recipe below and stay tuned for more fun contests!

And the winner is…………..

Fig Glazed Flounder With Mango Salsa

Two whole flounders, cleaned and deboned.
Salt and pepper to taste.
1/2 tablespoon garlic powder
1/2 tablespoon dried tarragon
1/2 tablespoon dried dill weed
1 cup cornmeal
1/2 cup fig jam, at room temperature.
One tablespoon lemon juice
Lemon wedges, for serving

Preheat oven to 450 degrees.

In a large dish add spices and cornmeal. Combine well.

Add milk to another bowl.

Dip fish carefully into milk and then lightly coat with cornmeal mixture.

Place on a foil covered baking sheet.

Mix fig jam and lemon juice and drizzle over the top of each fish.
Bake for 12-13 minutes until flaky.

I top with my mango topping and lemon wedges. Served with my crispy Persian rice.

Mango Topping:

One mango, peeled and chopped
One tablespoon jalapeno
1/4 cup diced onion (red or white)
Two tablespoons lime juice
salt and pepper to taste.

Chill in refrigerator while preparing fish.

…………………..

We were very inspired by your story and your love of making this recipe with your family. When you spend time cooking and enjoying meals with your family, you create happy memories you, your children, and family will cherish forever. Thank you again for entering. We hope that you all had fun. Happy Holidays!!

xo-Ayesha

 

Gluten-Free Persimmon Cookies

Hi Everyone! I come bearing gifts just in time for the holidays. Gluten-free gifts!  The persimmons on our tree in the front yard were completely ripe and ready to picked. Growing up with a Jamaican mommy we would always just eat the persimmons. Now, they kind of tie up my tongue.  I wanted to make something with this sweet and succulent fruit that could please everyone. Being that it is the holidays, this yummy sweet and spicy persimmon cookie was the perfect fit for our family. I made these cookies gluten-free simply because my mother in law has become gluten-free recently and a lot of my readers on here have asked for yummy simple gluten free options. I hope you like this recipe. Be sure to comment below. Enjoy!

… and Happy Thanksgiving! I hope you all have a wonderful time with your families.

Ingredients 

1/2 Cup of Brown Sugar

1 Stick of Unsalted Butter

1 Organic Egg

1 Cup of Blended Persimmon Pulp (about 4-5 small persimmons)

1 1/4 Cup Gluten-Free Flour

1 Tsp Baking Powder

1/2 Tsp Baking Soda

1 Tsp Ground Cinnamon

1/2 Tsp of All Spice

Pinch of Salt

1/4 Cup of Chocolate Chips (Optional)

Handful of Chopped Walnuts (Optional)

Optional Lemon Glaze: 2 Tbs Unsalted Butter melted and hot, Juice of half of a lemon and 3 Heaping Tablespoons of Powdered Sugar

Directions 

Preheat your oven to 375. In a bowl mix brown sugar and room temperature butter together until smooth. Add in the egg and the persimmon pulp and mix until it forms a smooth wet batter.  Next, add in all of your dry ingredients and mix well until a thick batter is formed. Drop tablespoons of the batter onto a greased cookie sheet, leaving about 2 inches between each cookie. Bake for about 10-12 mins. Let them completely cool!

I decided to do two batches, one with chocolate chips and one with walnuts and the lemon glaze. They were both absolutely delicious. This is a great cookie to package as a gift or take to a holiday party. It will not disappoint! Enjoy 🙂

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