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[tweetmeme] I found this recipe in The Classic Zucchini Cookbook.
I highly recommend this cookbook, especially if you have zucchini growing in your garden.
It had a recipe for a Zesto Pasta Salad and it had a separate pesto recipe.

Pesto

Making pasta every summer is my favorite food preservation task.  There’s no boiling water to fuss with, no steaming hot stove to worry about.  The food processor takes the labor out of making pesto.  If you have a garden, or if you can buy basil in quantity from a farm stand, it’s worth setting aside some time to make pesto in quantity for the freezer.

1-1/2 cups fresh basil leaves, tightly packed
2 cloves of garlic
3 tablespoon pine nuts
1/4 cup extra virgin olive oil
3 tablespoons freshly grated Parmesan cheese
Salt and freshly round black pepper

1. Combine the basil, garlic, and pine nuts in a food processor fitted with a steel blade.  Process until finely chopped.  With the motor running, slowly pour in the oil and continue to process until a paste forms.  Add the Parmesan and salt and pepper to taste; pulse to combine.

2. Let the pesto stand for at least 20 minutes before serving to allow the flavors to develop.  Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 4 months.

Note: To preserve the light green color of the pesto once you have transferred it to a storage container, cover the pesto with a film of olive oil to seal out the air.

Makes about 2/3 cup.

I hope you enjoy it as much as we did!

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This picture was taken before we combined with the pasta so you could see the main ingredients. It came out really delicious!

The pictures a little dim, but we had out first dinner with zucchini out of the garden!  Michael has worked so hard on making the garden a success.  He wrote a nice blog about things he learned from his first garden.  Check it out.

Here’s how I made dinner:

Boneless Chicken Breasts
Zucchini
Mushrooms
Butter
Chicken Broth
Garlic Powder
Beau Monde
Salt
Pepper
Pasta of choice – I used Penne

Make pasta to instructions on package.  While it is cooking do the following:

Chop up the boneless chicken breasts into cubes.  (I used 3 breasts)
Saute the chicken in some butter until they’re cooked through.
Remove from pan and cover to keep them warm.
Next saute the zucchini in the pan with butter.  Sprinkle with garlic powder, salt and pepper.
Heat until they are soft, but remove them from the heat before they get soggy.
Then saute the mushrooms in butter. (YES, I KNOW I LIKE BUTTER!!)
Sprinkle with garlic powder, beau monde, salt and pepper.

Combine the chicken, zucchini, and mushrooms all in a pan together.
Pour in some chicken broth, about half way up the pan.  Heat until the broth is warm.
Combine with the pasta, mix and serve.

Do you have a garden?
Have you harvested anything yet?

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The basil was fresh out of our garden 🙂

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Today was one of those days where I was running around like crazy trying to get a lot of things done.  So I decided to make a meal that will last us for a couple of days.  We can probably get 10-12 servings out of this so we definitely have leftovers whenever we make it and it’s so easy to make.

What you need.

1 1/2 to 2 pounds of ground beef.  I used 93/7
2  packages of mushrooms (I think they were 10 oz. packages)
Butter
1 large can of whole peeled tomatoes
1 pound of pasta (I used rigatoni)
8-10 leaves fresh basil
Garlic Powder
Salt
Pepper
Shredded Mozzarella Cheese (optional)

Prepare pasta to directions on the box.  I make mine al dente.
Brown the beef in a deep frying pan.  Drain out any excess grease.

Sauteing The Mushrooms

In a separate pan I saute up the mushrooms in a couple teaspoons of butter.
(I cut the mushrooms into quarters.)
While sauteing, I add salt, pepper, and garlic powder to the mushrooms.


Next I put the can of tomatoes in the pan with the beef and carefully split the whole tomatoes with a spoon.
(Be careful, they’ll squirt all over your stove if you’re not gentle)
Once the tomatoes are heated, I add the mushrooms to the pan.


Tear up the basil leaves and add them along with some salt, pepper, and garlic powder.
Combine with the pasta and enjoy.
(I like to sprinkle some shredded mozzarella on mine)

I hope you enjoy it.
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The other night I decided to go healthy and make a yummy dinner.  This time of year I tend to crave fresh veggies.

The Supplies

The Shrooms marinating in the balsamic....

The tomatoes sliced - notice my Henkel tomato knife on the side.

I didn’t get a picture of it, but I also sliced up some mozzarella cheese.

The finished result

Later when I scooped out a bowl I also added some roasted red peppers and some basil.
I also added some salt, pepper, and garlic powder.

My turkey, cheese, tomato, avocado and mayo sandwich

My sandwich was delicious!!

Two great tastes side by side.

Dinner was so yummy!!

What spring meals do you enjoy?
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