Great Recipe for Pesto

1/4 c. pine nuts      3 medium cloves garlic, unpeeled

2 c. packed fresh basil leaves     

2 tbsp. fresh parsley leaves

7 tbsp. extra virgin olive oil        salt & pepper

1/4 c. finely grated Parmesan or Pecorino Romano cheese

Toast the nuts in a small heavy skillet, stirring frequently, until just golden and fragrant., about 5 minutes, set aside. Add the garlic to the empty skillet and toast over medium heat,  shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes.  Let the garlic cool slightly, then peel and chop.

Place the basil and parsley in a heavy duty 1 gallon ziplock bag,  Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.

Process the nuts, garlic,  herbs,  oil and 1/2 tsp. of salt in a food processor until smooth,  stopping as necessary to scrape down the sides of the bowl,  about 1 minute.  Stir in the cheese and season with salt and pepper to taste. 

Strawberry Salad

Salad Ingredients:

1 lb. spinach-cleaned and torn

1 qt. strawberries-halved

1 tsp. dill

2 tsp. toasted sesame seeds

 

Dressing:

1/2 c. olive oil

1/4 c. sugar

1/4 tsp. dry mustard

1/4 c. red wine vinegar

1/4 tsp. garlic powder

salt and pepper to taste                

 

Combine salad ingredients and set aside.  Combine dressing ingredients in a separate bowl.  Add dressing immediately before serving,

French Toast

Ooh La La!

Made myself some great french toast for breakfast. Here’s the recipe: 6 Slices of bread 2 cups of milk 1 egg 1 tbsp. of cinnamon 1 tsp. of vanilla Leave bread out covered with a clean towel for 1/2 hour to firm up.  When bread is firm,  mix all ingredients in a large bowl, dip bread in and cook on a hot buttered pan. Enjoy! P.S. This also is a great way to use up that stale bread.

Fettucini Alfredo

Made my fettucine alfredo recipe tonight, just for me, and it was great! Recipe for Fettucine Alfredo: 8 oz. fettucine Steamed broccoli and carrots (optional) 6 tbsp. butter 1 1/2 cups heavy cream 1 cup (3 oz.) grated parmesan cheese salt and pepper Cook noodles in boiling water. While noodles are cooking, melt butter in a wide frying pan. Add 1/2 cup of cream and boil rapidly until slightly thickened. Reduce heat to medium. Add noodles to sauce and toss gently, then add half the cheese and 1/2 cup of remaining cream. Toss gently and repeat with remaining cheese and cream and toss again. Top with steamed vegtables and serve with toasted garlic bread.