The way I feel about basil is the same way I do about my fruits; you can never have enough. The freshness of the basil is just so intoxicating. It's perfect for pizza, pasta, salad dressing, tomato basil bread, and of course pesto. I make pesto every year and freeze into ice cube shapes. Just add the cheese when you have defrosted whatever amount you want to use. There is a recipe that I follow and it calls for pine nuts. These expensive little nuts that can run from $36-$45 per pound. I only buy them once a year and every year I cringe at the price. This year I decided to try something new. Sunflower seeds. I buy them in 50lb quantities for my bread and salads. So it's not like I don't have any on hand.
PS- I know you can make it also with walnuts... but I despise walnuts.
Ingredients:
~4 cups of packed fresh Basil
2/3 cup Sunflower seeds
6 cloves of garlic
~1/3 - 2/3 cup of Olive Oil
1 cup of Parm or you favorite hard cheese
salt and pepper to taste
Directions:
Rinse your basil leaves and place them in your food processor.
Add in the sunflower seeds and pulse till everything is nicely chopped (not pureed).
Add in your garlic and pulse a few more times.
Scrape down the sides of the food processor.
Turn on the food processor and add in the olive oil while it's running.
Scrape down the sides once more and add your salt and pepper.
I started with 1/2 tsp of salt and few cranks of the pepper mill.
Puree till you have the consistency you desire.
If you are eating it now or keeping it in the fridge, stir in your cheese.
If you are freezing it then don't add the cheese just yet. Place inside ice cube trays or container of your choice. If you do the ice cubes trays then you pop them out after a few hours and place inside a freezer bag.
They are easy to defrost and keep all winter long.
Enjoy!
Sunday, July 29, 2012
Saturday, July 28, 2012
Frozen Banana Bites
This is the perfect snacking summer time treat. It almost taste like a banana split. A little bit healthy, a little bit chocolatey. Who could go wrong?
Ingredients:
Bananas
Your favorite Chocolate
Sliced almonds or your favorite nut
Directions:
Find a plate or tray that will fit nicely into your freezer without tipping. Slice bananas into chunks on a piece of parchment paper on tray/plate. Melt chocolate in either double boiler on stove or in microwave. I opted for the microwave but had to add in a bit of milk to help the chocolate melt. Spoon or dip banana chunks into chocolate. Press almonds/nuts on top of banana bites. Freeze till hardened and transfer to a freezer bag or container. These are sooo good. I think you could get really creative with the toppings too.
Enjoy!
Ingredients:
Bananas
Your favorite Chocolate
Sliced almonds or your favorite nut
Directions:
Find a plate or tray that will fit nicely into your freezer without tipping. Slice bananas into chunks on a piece of parchment paper on tray/plate. Melt chocolate in either double boiler on stove or in microwave. I opted for the microwave but had to add in a bit of milk to help the chocolate melt. Spoon or dip banana chunks into chocolate. Press almonds/nuts on top of banana bites. Freeze till hardened and transfer to a freezer bag or container. These are sooo good. I think you could get really creative with the toppings too.
Enjoy!
Pizza Combos
Last night was a pizza night and I think it may have been our best yet. The garden is producing broccoli, basil, eggplant, and onions. What better way to enjoy a pizza than with your own garden fresh toppings? Also I made my standard pizza dough, but substituted in 1/2 cup of whole wheat flour and the dough was perfect-crispy bottom and soft crust. Here is the link for the pizza dough recipe.
Pizza #1: White Broccoli/Eggplant
Prep work:
Grill eggplant with olive oil till tender (add salt to taste).
Saute broccoli in cast iron pan with butter till tender (add some salt to taste)
Chop onion and saute them in butter till caramelized
Chop fresh basil and mix into Ricotta cheese.
Chop garlic, lots of it. You can either saute it or put on pizza as is.
Assemble time:
Spread ricotta mixture onto pizza dough. Layer on eggplant, broccoli, garlic, and onions.
Place in oven till the crust is turning a golden color and enjoy!
Pizza #2 Peach Basil Balsamic
Prep work:
~ cup or more of Balsamic Vinegar in a sauce pan on medium heat till thickened. Stir every so often, and don't let it burn.
Shred mozzarella cheese (make sure to get the good stuff)
Grill peach slices with olive oil (about 2 minutes per side grill on high)
Pick Basil
Assemble time:
Drizzle olive oil and evenly coat the dough. Layer the pizza with basil (don't be shy). Next put on heaps of mozzarella (definitely don't skimp or go with the cheap cheese either). Finally add the peaches. Place into the oven till crust is golden brown. Drizzle balsamic reduction sauce and enjoy!
Pizza #1: White Broccoli/Eggplant
Prep work:
Grill eggplant with olive oil till tender (add salt to taste).
Saute broccoli in cast iron pan with butter till tender (add some salt to taste)
Chop onion and saute them in butter till caramelized
Chop fresh basil and mix into Ricotta cheese.
Chop garlic, lots of it. You can either saute it or put on pizza as is.
Assemble time:
Spread ricotta mixture onto pizza dough. Layer on eggplant, broccoli, garlic, and onions.
Place in oven till the crust is turning a golden color and enjoy!
Pizza #2 Peach Basil Balsamic
Prep work:
~ cup or more of Balsamic Vinegar in a sauce pan on medium heat till thickened. Stir every so often, and don't let it burn.
Shred mozzarella cheese (make sure to get the good stuff)
Grill peach slices with olive oil (about 2 minutes per side grill on high)
Pick Basil
Assemble time:
Drizzle olive oil and evenly coat the dough. Layer the pizza with basil (don't be shy). Next put on heaps of mozzarella (definitely don't skimp or go with the cheap cheese either). Finally add the peaches. Place into the oven till crust is golden brown. Drizzle balsamic reduction sauce and enjoy!
Sunday, July 8, 2012
Broccoli Slaw
Summer has arrived and along side it... fresh veggies from the garden. Nothing beats baskets overflowing with summer squash, snap peas, scapes, sage, oregano, swiss chard, and raspberries. If you don't have room to grow your own garden, make sure to check out your local farmers market. Talk to the vendors and find out what their favorite varieties are to grow and how they grow them. The slugs have won out this year on our broccoli (well, at least till we plant our fall crop of it), but I was able to barter some of my bread for broccoli and chinese cabbage with the vendor next to me at the market. I seriously love bartering food with food or beer for food. Anyway I had 3 large crowns on broccoli to turn into something delicious. I came across this recipe from smitten kitchen and it was incredible!!!
Ingredients:
2-3 heads of broccoli
1/2 cup thinly sliced almonds, toasted
~1/2 cup or more dried cranberries
1/2 small red onion, finely chopped
Dressing
1/2 cup buttermilk
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
Directions:
This is not required, but I prefer to blanch my broccoli first. Boil water on your stove, and add your broccoli for 30 sec- 1 minute. This softens the broccoli just enough for those who don't like it raw and it also brightens the green coloring of it.
Chop up your broccoli heads first and then your stalks into small pieces. Place those into a bowl with your cranberries and chopped onions.
If you have sliced almonds place them in an oven at 350 for about 5-10minutes to toast them. Toasting really brings out the flavor in the almonds. Add the almonds to the broccoli mixture.
Mix up the dressing ingredients, and add to the broccoli mixture. If you didn't use 3 heads of broccoli you might not need all the dressing.
Voila! Refrigerate and enjoy!
Ingredients:
2-3 heads of broccoli
1/2 cup thinly sliced almonds, toasted
~1/2 cup or more dried cranberries
1/2 small red onion, finely chopped
Dressing
1/2 cup buttermilk
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
Directions:
This is not required, but I prefer to blanch my broccoli first. Boil water on your stove, and add your broccoli for 30 sec- 1 minute. This softens the broccoli just enough for those who don't like it raw and it also brightens the green coloring of it.
Chop up your broccoli heads first and then your stalks into small pieces. Place those into a bowl with your cranberries and chopped onions.
If you have sliced almonds place them in an oven at 350 for about 5-10minutes to toast them. Toasting really brings out the flavor in the almonds. Add the almonds to the broccoli mixture.
Mix up the dressing ingredients, and add to the broccoli mixture. If you didn't use 3 heads of broccoli you might not need all the dressing.
Voila! Refrigerate and enjoy!
Monday, June 18, 2012
Parmesan Risotto Cakes
I was at a Bridal Shower a couple of months ago and it was catered with fantastic food. There were these delicious round tasty patties with CHEESE! I of course had to find a recipe to make these at home and I stumbled across this site. This recipe is easy with ingredients you can find at any grocery store. Plus it makes about 24 cakes, so great for: a party/gathering, leftovers (just reheat them in the oven 10 minutes), or to freeze (haven't tried this, but I think they would hold up).
Ingredients:
2 Tbs. olive oil, plus more for sautéing cakes
1/2 small onion, finely diced
2 garlic cloves, finely diced
2 cups Arborio (risotto) rice
2-3 Tbs. white wine (optional)
5 cups low-sodium chicken broth, heated
1/2 cup freshly grated parmesan
2 Tbs. olive oil, plus more for sautéing cakes
1/2 small onion, finely diced
2 garlic cloves, finely diced
2 cups Arborio (risotto) rice
2-3 Tbs. white wine (optional)
5 cups low-sodium chicken broth, heated
1/2 cup freshly grated parmesan
Pepper, to taste
2 cups cornmeal, or more as needed
Directions:
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened almost caramelized. Add garlic and cook till browned. Add rice and stir to coat. If using white wine, add it to the mix to deglaze the pan and let liquid evaporate.
Ladle in chicken broth a small amount at a time, stirring constantly until all of the broth is absorbed before adding more. Continue cooking, maintaining a slow boil until all the broth is incorporated and rice is al dente.
Remove from heat and stir in Parmesan (or your favorite cheese). Season to taste with pepper.
Let sit until cool enough to handle, or spread in a single layer on a sheet pan and refrigerate for 10 minutes.
Heat a thin layer of olive oil or grapeseed oil in a nonstick skillet, enough to just coat the bottom of the pan. Working one at a time, portion and mold risotto into one-inch balls and lightly dredge in cornmeal, pushing down to form a flat cake. (If risotto is not sticky enough to hold together, you can stir in a few teaspoons of cornmeal to help bind the rice.) Gently drop cakes into pan and cook each side until golden brown, about one to two minutes per side.
The cakes can warm in the oven for up to 30 minutes before serving time.
2 cups cornmeal, or more as needed
Directions:
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened almost caramelized. Add garlic and cook till browned. Add rice and stir to coat. If using white wine, add it to the mix to deglaze the pan and let liquid evaporate.
Ladle in chicken broth a small amount at a time, stirring constantly until all of the broth is absorbed before adding more. Continue cooking, maintaining a slow boil until all the broth is incorporated and rice is al dente.
Remove from heat and stir in Parmesan (or your favorite cheese). Season to taste with pepper.
Let sit until cool enough to handle, or spread in a single layer on a sheet pan and refrigerate for 10 minutes.
Heat a thin layer of olive oil or grapeseed oil in a nonstick skillet, enough to just coat the bottom of the pan. Working one at a time, portion and mold risotto into one-inch balls and lightly dredge in cornmeal, pushing down to form a flat cake. (If risotto is not sticky enough to hold together, you can stir in a few teaspoons of cornmeal to help bind the rice.) Gently drop cakes into pan and cook each side until golden brown, about one to two minutes per side.
The cakes can warm in the oven for up to 30 minutes before serving time.
Brown Sugar
Have you ever run out of Brown Sugar? Here is a simple easy recipe that may surprise you. I bake bread as a side business and one of my top selling breads is Cinnamon Raisin. I got tired of having to buy brown sugar in those little packages. So here we go.... are you ready?
1 cup of regular sugar
1 tablespoon of molasses for light brown sugar or 1.5-2 tablespoons for dark brown sugar
Take the two ingredients and mix them.
You can use an electric mixer, a bowl and fork, spoon, your hands (I don't really recommend this), etc.
I prefer to use my mixer and do about 3 cups at a time.
Store it in an air tight container. This is a nice way to have soft fresh brown sugar that you don't have to take a hammer to in order to use.
***Tip: if you do have some rock hardabs brown sugar, place a piece of bread in the bag and it will soften it up.
1 cup of regular sugar
1 tablespoon of molasses for light brown sugar or 1.5-2 tablespoons for dark brown sugar
Take the two ingredients and mix them.
You can use an electric mixer, a bowl and fork, spoon, your hands (I don't really recommend this), etc.
I prefer to use my mixer and do about 3 cups at a time.
Store it in an air tight container. This is a nice way to have soft fresh brown sugar that you don't have to take a hammer to in order to use.
***Tip: if you do have some rock hard
Wednesday, May 30, 2012
Shrimp Tacos
TortillasI am a big fan of Pioneer Woman, if you haven't heard of her check out her website (awesome recipes w/photos, give-aways, and more). She recently posted a Shrimp Tacos recipe .... and even though I am not one to mix seafood and mexican, It looked absolutely delicious. I exchanged the Pico de Gallo for fresh mango salsa and did a little bit different of a coleslaw recipe.
Ingredients:
Slaw:
1/2 head Cabbage, Sliced Thin
1/2 head Purple Cabbage, Sliced Thin
4 carrots
1 onion sliced thin
~1/4 cup Mayonnaise
6 Tablespoon Rice or White Vinegar
~2 Tablespoon Sugar (to taste)
Salt to taste
Directions:
Chop or slice thinly the cabbage, carrots, and onion. Place them into a large bowl and mix in the vinegar, mayo, sugar, and salt. If you prefer a more creamy slaw then add more mayo, if you like a more vinegary slaw then less mayo and more vinegar. Place in fridge and let it chill. It's a good idea to do this either the night before or at least an hour before dinner.
Salsa:
Tomatoes
Onions
Jalapenos
Lime
Mango or Peach
Salt
Avocado
Cilantro
Directions:
Chop the ingredients of your choice and mix together. I made a list of what I like to put in my salsa, but you really can't go wrong.
Shrimp:
2 Tablespoons Olive oil
1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
1 can (6 Ounces Approx) Mexican Tomato Sauce Or Enchilada Sauce
1/2 teaspoon Cumin
Directions
Heat up oil in a large frying pan and add in shrimp. Once they have turned pink and are cooked, add in the Tomato Sauce and cumin. Cook until the sauce is bubbly.
Grab a plate, place a tortilla down, then add your shrimp w/sauce, the coleslaw, salsa, sour cream, and then a slice of avocado. Enjoy!
PS- My next post will be making your own Tortillas!
Ingredients:
Slaw:
1/2 head Cabbage, Sliced Thin
1/2 head Purple Cabbage, Sliced Thin
4 carrots
1 onion sliced thin
~1/4 cup Mayonnaise
6 Tablespoon Rice or White Vinegar
~2 Tablespoon Sugar (to taste)
Salt to taste
Directions:
Chop or slice thinly the cabbage, carrots, and onion. Place them into a large bowl and mix in the vinegar, mayo, sugar, and salt. If you prefer a more creamy slaw then add more mayo, if you like a more vinegary slaw then less mayo and more vinegar. Place in fridge and let it chill. It's a good idea to do this either the night before or at least an hour before dinner.
Salsa:
Tomatoes
Onions
Jalapenos
Lime
Mango or Peach
Salt
Avocado
Cilantro
Directions:
Chop the ingredients of your choice and mix together. I made a list of what I like to put in my salsa, but you really can't go wrong.
Shrimp:
2 Tablespoons Olive oil
1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
1 can (6 Ounces Approx) Mexican Tomato Sauce Or Enchilada Sauce
1/2 teaspoon Cumin
Directions
Heat up oil in a large frying pan and add in shrimp. Once they have turned pink and are cooked, add in the Tomato Sauce and cumin. Cook until the sauce is bubbly.
Grab a plate, place a tortilla down, then add your shrimp w/sauce, the coleslaw, salsa, sour cream, and then a slice of avocado. Enjoy!
PS- My next post will be making your own Tortillas!
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