Monday, September 30, 2013

Mix and Match Pesto

Food network magazine is awesome. Christy subscribed me for my birthday last year....and they keep coming (you may want to make sure they're not still charging you there sista!).

This is awesome because you can use what you have on hand without worrying about having 3 cups of basil and pine nuts (which are so freakin' expensive!)


1. Pick a nut or seed, and toast 1/3 cup. Then pulse until finely ground in a food processor or hand blender.

  • pine nuts
  • almonds
  • walnuts
  • cashews
  • pecans
  • sesame seeds
  • sunflower seeds
2. Choose your base,  3 cups total, add it to the nuts/seeds (you can choose up to 3 of these):
  • basil
  • parsley
  • kale, chopped
  • arugula
  • spinach, chopped
  • cilantro
  • mint
  • collard greens
  • romaine, chopper
3.Choose your seasoning, and add 1/2 - 1 tsp to the processor (choose up to 3): PLUS add 1/4 tsp salt
  • garlic, chopped
  • lemon zest, grated
  • orange zest, grated
  • red pepper flakes
  • fresh thyme
  • fresh oregano, chopped
  • fresh tarragon, chopped
  • fresh rosemary, chopped
4. Choose your cheese, add 1/2 cup to the processor. Once this is added, pulse it to combine
  • parmesan
  • asiago
  • gruyere
  • aged or smoked gouda
  • aged cheddar

Once all of this is pulsed together, slowly add 1/2 cup of extra virgin olive oil. You can add chicken, sun dried tomatoes, olives, roasted red pepper, or tomatoes to finish it off!

This makes about 1 cup of pesto, use 1/2 cup to 3/4 cup for 1 pound of pasta.


FYI, this what I made tonight and it was DELISH!!!
1/3 cup toasted slivered almond, 
1 cup basil, 
1 cup kale, 
1 cup spinach, 
4 cloves garlic, 
1/2 cup parmesan, 
1/2 cup oil, 
with fresh garden tomatoes on top!


bon app├ętit!!
Cathy

Sunday, September 8, 2013

Chicken and Broccoli Stir Fry


Well hello!! Thought I'd post this recipe that I tried this week, one that I will be making on a regular basis!! Enjoy!

INGREDIENTS
Slightly adapted from: Food Network

Marinade for 15 minutes:
  • 1 pound chicken breast (about 2 breasts), cubed
  • 3 scallions, whites only, thinly sliced on an angle
  • 2 cloves garlic, minced
  • 1-inch piece peeled fresh ginger, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 Tablespoon water
  • 1 tablespoon dark sesame oil

Remainder:
  • 2 Tbs cornstarch
  • About 1/2 cup water
  • 3 tablespoons vegetable oil
  • 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
  • 3/4 to 1 teaspoon red chili flakes, optional
  • 1 tablespoon hoisin sauce

Garnish: toasted sesame seeds, optional
Rice Serving suggestion: Jasmine rice


DIRECTIONS:


  1. Start your rice
  2. In a medium bowl, toss the chicken with the marinade ingredients: scallion whites, garlic, ginger, soy sauce, sugar, cornstarch, salt, water, and the sesame oil. Marinate at room temperature for 15 minutes minimum.
  3. While that is marinating, mix the 1 Tbs of cornstarch with 1/2 cup water.
  4. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  5. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes, if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. 
  6. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve on rice.

Printable Recipe Here!

Bon Appetit!
Cathy