I am all for creating new recipes with just the items laying around in the kitchen, it’s like my own personal game of Chopped. Instead of caving to my cravings of Chinese take-away I decided to make my own. My creation is as follows!
1 Cup Broccoli
1/4 Cup Soy Sauce
1 TBSP Rice Wine Vinegar
1 tsp Honey
1 tsp Hot Sauce
1/4 tsp Ginger
1/4 tsp Garlic
2 Packages of Ramen Noodles – I used Lotus Foods Rice Ramen
1 TBSP Flour + Water
Let’s Get Cooking
Cut the flank steak into strips, against the grain.
I have been dying for Antoni’s cookbook, Antoni in the Kitchen, since it came out, dropping hints to family and friends as the holiday’s approached. Thankfully my mother listened and gifted me with a signed copy of the book. I was thrilled, sharing with my family that I was going to Julie and Julia my way through this cookbook. Now that the new year is upon us a goal of mine has been to dedicate my Sunday’s to a home-cooked meal. For the first Sunday of the year, I started with Antoni’s Roasted carrots with a Carrot Top Pesto. The recipe is as follows from Antoni’s cookbook, which I highly recommend you go out and buy right now!
2 Bunches of Carrots with the tops!
1 1/2 tsp Red Wine Vinegar
1/3 Cup Extra Virgin Olive Oil for the Pesto
1 1/2 Tablespoons Extra Virgin Olive Oil for Carrots
3 Tablespoons Pine Nuts
1 Small Garlic Clove
1/2 cup grated Parmigiano-Reggiano
1 Cup whole-milk Greek Yogurt ( I used no-fat Greek Yogurt and it still taste amazing)
Ground Black Pepper
Let’s Get Cooking
Preheat the the oven to 425F and make sure the racks are in the the middle and lower part of the oven.
Cut off the green tops of the carrots leaving about and inch of the stem. SAVE THE CARROT GREENS! Rinse off the carrots and place them on a baking sheet. Though not recommended I always line my baking pans with aluminum foil for easy clean up.
Drizzle the carrots with the vinegar + oil + toss with salt.
Bake for 25-30 minutes. I baked mine for about 35. I like my carrots a little bit softer and I feel the bake time is based on your oven.
Carrot Top Pesto
Toast the Pine Nuts in the oven for about 3-4 minutes, stirring occasionally.
Collect enough carrot leaves to fill 2 cups.
Pulse Garlic + Pine nuts to create a paste in a food processor. If you don’t have a food processor like me, I used a blender and it worked just fine!
Add the 1/3 cup of Olive for the Pesto. If you’re completing this step in a blender like me, add half then pulse, then add the remaining oil and repeat.
Time to Plate
Spread 1/4 cup of greek yogurt onto the plate. I used the back of a spoon to spread the yogurt.
Add on the carrots + remaining greek yogurt + pesto + top off with pepper
Note from a Home Chef: When I made this recipe it was just for me, so I made it in a much smaller batch. While making it, I even forgot to purchase the pine nuts for the pesto (we all make mistakes) and it still tasted amazing. It is a thicker pesto, Antoni stated that he intended it to be that way and it fits perfectly with the dish.