Organic Green Pea Pesto
Don’t know what to do with all of these wonderful summer vegetables? Here is a Pesto that you can make all year round. Delicious!
INGREDIENTS
10 Ounces Organic Cooked Peas
2 Ounces Fresh Basil Leaves
10 Garlic Cloves
1/2 Cup Olive Oil
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Cup Grated Parmesan Cheese
1 Cup Toasted Pistachios
You may use either organic fresh peas or frozen for this recipe. Mix all of the ingredients in either a blender or food processor and puree. Makes about 2 cups. Last night I tossed this pesto with 3 cups of cavatelli pasta (al dente) and it was excellent. Serves 4
Applesauce
Most of the apples that you use for cooking will work for canning and freezing. The best types of apples for canning and freezing are Golden Delicious, Rome Beauty and Jonathan. Stay away from soft varieties like Red Delicious and those with bruises.
INGREDIENTS
8 Pounds Apples
2 Cups Water
1/4 Cup Strained Fresh Lemon Juice
1 1/4 Cups Sugar
Wash, core and quarter your apples. In a large heavy pot combine the apples, water and lemon juice. Bring to a boil and then reduce the heat. Simmer, with the lid on, for 30 minutes until the apples are very tender. Make sure to stir often. Press the apples through a food mill or sieve. Return the pulp to the pot and throw away the skins. Stir in the sugar. Add a bit more water if you need to for your desired consistency and bring to a boil. Spoon the hot applesauce into hot, sterilized pint canning jars. Make sure to leave 1/2 inch headspace. Wipe the jar rims and adjust the lids. Process in a boiling water canner for 15 minutes. Remove the jars from the hot water and cool on wire racks. Makes 6 pints.
My Indoor Tomato Plants
I am so excited! I am finally getting tomatoes from my indoor tomato plants. With the basil that I have growing and the tomatoes I think that I will make my Caprese Salad.
Caprese Salad
INGREDIENTS
3 Sliced Tomatoes
1 Pound Fresh Mozzarella (Sliced)
1 Bunch Fresh Basil Leaves
Kosher Salt
Freshly Ground Pepper
Extra Virgin Olive Oil For Drizzling
Slice the tomatoes and mozzarella into 1/4 inch slices. On a large shallow platter alternate layered slices of tomatoes and mozzarella. Add basil leaves between each layer. Drizzle the salad with the olive oil and season with salt and pepper. Serves 6
Pan Seared Scallops With Ginger Sauce
There are many species of scallops in the sea, but you will find two general categories at the fish market. Sea scallops are typically about 1 1/2 inches in diameter and are between 20 to 30 per pound. Bay scallops smaller and are typically about 1/2 inch in diameter and are between 70 to 100 per pound. When purchasing scallops look for plump meats in clear juices without shell particles or grit. The juices should not exceed 10 percent of the total volume. The scent should be a fresh ocean scent and not a sour or sulfur like scent. Scallops should be firm and moist and should retain their shape when touched. To store scallops refrigerate, covered in the juices, for up to 2 days. You may freeze them for up to 3 months; however I think that they lose their flavor when they are frozen.
INGREDIENTS
1 Pound Fresh Sea Scallops
5 Teaspoons Butter
1/3 Cup Chicken Broth
1/4 Cup Frozen & Thawed Pineapple Orange Juice Concentrate
1 Teaspoon Grated Fresh Ginger
Rinse your scallops. Pat them dry with paper towels. In a large skillet melt the butter over a medium high heat. Add the scallops to the skillet. Cook for 3 minutes until the scallops are opaque. Make sure to stir frequently. Remove from the skillet, transfer to a plate and keep warm by covering with foil. For the sauce, add the chicken broth, juice concentrate and ginger to the skillet. Bring to a boil. Boil, uncovered, for 3 minutes until the sauce is reduced by about half. Spoon the sauce over the scallops. Serves 4
Salsa Verde
Salsa Verde or green tomatillo salsa is bright and fruity and is the perfect complement to grilled meats and cheese dishes. Not bad with just tortilla chips either.
INGREDIENTS
4 Ounces Husked & Rinsed Tomatillos
5 Garlic Cloves
2 Quartered White Or Yellow Onions
2 Stemmed Jalapenos
1 Teaspoon Sugar
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Bunch Stemmed Cilantro
In a medium size saucepan fill with 2 cups of water. Put the tomatillos, garlic, onions and jalapenos in the saucepan. Boil for 5 minutes. You will want the contents to be slightly soft. Drain, but save 1 cup of the cooking water. Put the ingredients into a blender or food processor along with the cooking liquid that you saved. Add the salt, pepper, sugar and cilantro. Pulse until chunky. Pour into a serving bowl and serve at room temperature. Makes 4 cups.
Artichoke & White Bean Dip
Quick, easy and healthy! Use my Artichoke & White Bean Dip as a dip or as a substitute for mayonnaise on sandwiches. The white beans and yogurt make a creamy dip without adding much fat.
INGREDIENTS
12 Ounces Marinated Artichokes (Drained)
15 Ounces White Beans (Drained)
2/3 Cup Non-Fat Plain Yogurt
1 Tablespoon Red Pepper Flakes
1 Tablespoon Olive Oil
4 Garlic Cloves
1 Tablespoon Lime Juice
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Place the artichokes, garlic, white beans, kosher salt and pepper into a blender or food processor. Process until smooth. Add the yogurt, olive oil, lime juice and red pepper flakes and blend. Scoop onto a serving plate or bowl. Refrigerate for at least 1 hour before serving. Use in place of mayonnaise or serve with pita chips or vegetable sticks. Serves 4
Grilled Shrimp
If you’re too busy to cook or it’s too hot to turn on the oven then I’ve got a delicious and easy grilled shrimp recipe for you. If you don’t have a grill then you can quickly sauté the shrimp. The secret is all in the marinade.
INGREDIENTS
1 Pound Uncooked Shrimp
1/2 Cup Olive Oil
1/2 Cup Chopped Cilantro
3 Minced Garlic Cloves
Juice of 1 Lime
Juice of 1 Lemon
1 Cup White Wine
Zest of 1 Lime
1/8 Teaspoon Kosher Salt
1/8Teaspoon Freshly Ground Pepper
In a small mixing bowl, combine all of the ingredients. Pour into a ziplock storage bag. Make sure the shrimp is deveined. Place the uncooked shrimp into the ziplock bag. Let marinate for 10 minutes only. If you leave the shrimp in for longer the acid from the lemon and lime with “cook” the shrimp. Prepare your grill to medium hot. Cook for 3 minutes on each side. Remove from the grill and transfer to a serving platter. Serve immediately. Serve with a salad and rice. Serves 2
French Jam Jar Salad
Here is a great idea for either a picnic or taking your lunch to work. Put your salad in a French Jam Jar for easy storage and carry. You can layer mixed green salads, fruit salads or any kind of salad you want. Here I layered a simple vegetable salad.
INGREDIENTS
Mache
Peeled Cucumbers
Sliced Tomatoes
Chopped Belgium Endive
Chopped Carrots
French Jam Jars
Peel the cucumbers, slice the tomatoes, and chop the carrots and endive. Layer up the vegetables into as many French jam jars that you need. Put the salad dressing into a separate container. Seal up the jars and pack up for your picnic or work. Enjoy!
I always stock up on French jam jars. They are versatile and quite handy in a pinch. I also use them to store left-over food in the refrigerator. Trust me; left-overs won’t look so pathetic.
Fiesta Bean & Chicken Soup
With all of the rain we’ve been having I felt like making a nice homey soup. I came up with this hearty, but not too heavy, bean and chicken soup. It turned out to be just what the doctor ordered.
INGREDIENTS
5 Ounces Pinto Beans
5 Ounces Red Beans
5 Ounces Black Beans
8 Cups Water
1 Tablespoon Kosher Salt
3 Tablespoons Olive Oil
4 Ounces Cooked & Diced Chicken Breast
1 Large Chopped Onion
4 Chopped Green Onions
8 Minced Garlic Cloves
1 Cup Corn
2 Diced Tomatoes
2 Cups Salsa
6 Small Chopped Red & Yellow Peppers
1 Large Chopped Hot Pepper
6 Cups Chicken Broth
1 Bottle White Wine
1 Teaspoon Red Pepper Flakes,
1 Teaspoon Ground Cumin
1 Teaspoon Kosher Salt
1 Teaspoon Chili Powder
Rinse and drain the beans. Soak the beans for at least 6 hours or overnight. Place the beans in a large soup pot with 8 cups of water and 1 tablespoon kosher salt. Boil uncovered for 20 minutes. Lower the heat, cover and simmer for 3 hours until the beans are soft. Do not drain the beans. Uncover and add the chicken broth and stir. Add the olive oil, kosher salt, red pepper flakes, ground cumin and chili powder. Stir. Turn up the heat to medium and add the wine. Cook for 10 minutes. Add the onions, chicken, garlic, green onions, corn, tomatoes, red & yellow peppers, hot pepper and stir. Cook for 10 minutes and then add the salsa. Simmer for an hour to blend the flavors. Ladle the soup into bowls and serve immediately. The soup can be refrigerated for up to 4 days. If necessary, thin with additional chicken broth when reheating. Serves 8
Chopped Fiesta Salad
Sometimes you just need a good salad. I came up with this simple, yet tasty, fiesta salad that is a meal by itself or paired with a main course. I served it with roasted chicken breasts. Serve with salsa dressing.
INGREDIENTS
2 Cups Chopped Spinach
2 Cups Chopped Romaine
1 Chopped Ripe Tomato
1 Medium Chopped Red Bell Pepper
1 Medium Chopped Yellow Bell Pepper
1 Cup Corn
1 Large Chopped Cucumber
5 Chopped Radishes
1 Small Chopped Zucchini
Tortilla Chips
Salsa Dressing
Chop the spinach and romaine lettuce and place in a large bowl. Chop the tomato, red & yellow bell pepper, cucumber, radishes and zucchini. Add to the spinach and romaine. Add the corn. Toss the salad. Arrange tortilla chips around the edges of the bowl and crumble a few on top. Serve immediately as the tortilla chips tend to get a big soggy if left to sit long. Serves 4
To make the salsa dressing all you need to do is to combine 1 cup of ranch dressing to 2 cups of salsa in a food processor or blender. Place in the fridge for 30 minutes.
