• 28May

    Sister P really knows how to cook. Yesterday’s BBQ’d baby back ribs and chicken along with apple cherry pie were out of this world! The recipes will have to wait another day but here is a recipe for another of P’s gems. This pesto is my all time favorite – the addition of the lemon and capers really add zing. Pesto’s in general are great to add variety to weekday meals. Just make a big batch and freeze in cubes using an ice cube tray. Once frozen the cubes can then be transfered to a labeled freezer bag. The cubes will defrost quickly to make weeknight dinners a tasty snap.

    Not just for pasta – Use the pesto as a coating on fish or prawns or chicken or turkey before broiling or roasting in the oven. We like a generous layer on top of fish or chicken or turkey – about 1/8″. Another idea – throw a tablespoon or so in your next tuna salad. How about a few tablespoons in a chick pea dip like hummus (minus the tahini and cumin)? Or sauteed with your favorite vegetables. Maybe as a base on pizza instead of tomato sauce. So many ideas – be creative!

    Macadamia Nut Pesto

    2 tablespoons macadamia nuts

    2 tablespoons basil, fresh

    1 clove garlic, crushed

    1 teaspoon lemon zest

    ½ teaspoon pepper

    ½ teaspoon sea salt

    3 teaspoons capers

    1 tablespoon lemon juice

    1 tablespoon water

    2 tablespoons olive oil

    Pulse nuts a few times in a food processor. Add basil, pulse a few times again. Add the garlic, lemon zest, pepper, salt and capers pulse a few times. Add lemon juice and water. With the food processor turned on, slowly add the olive oil in a slow steady stream. As needed, stop to scrape down the sides of the food processor with a rubber spatula. Adjust seasoning with lemon juice, salt and freshly ground black pepper.

    Makes ½ cup.

    Variation – substitute basil leaves with fresh dill or Italian parsley or spinach

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  • 09May

    I’ve been a tad busy these days so am thankful for quick recipes and my stocked freezer. Like the lentil soup I had posted on previously I like to make a big batch of this turkey chili and freeze in two portion containers. During the week I’ll make a big pot of brown rice to have at the ready as a side or to make fried rice. This chili with some brown rice and a big salad rounds out the meal in less than 15 minutes! So you see, we can still eat a nutritious meal if we plan ahead.

    When shopping for ingredients try to get low sodium and organic brands. This recipe is really economical if you buy the groceries at Trader Joe’s.

    Three Bean Turkey Chili

    3/4 lb. ground turkey (more or less if you like)
    1 can (14.5 oz.) diced or crushed tomatoes, undrained – fire roasted is nice
    1 jar (16 oz.) Chunky Salsa or other favorite salsa – low sodium and no sugar added!
    1 cans (15 oz.) black beans, drained, rinsed
    1 can (15 oz.) red kidney beans, drained, rinsed
    1 can (15 oz.) great Northern beans or white beans, drained, rinsed
    1 tsp. chili powder
    1 tsp. ground cumin
    sea salt to taste
    Hot Sauce to taste
    Optional: Shredded Cheddar Cheese, sliced green onions, diced fresh tomatoes

    COOK ground turkey in large saucepan on medium-high heat until cooked through, stirring occasionally.

    ADD tomatoes, salsa, beans and seasonings; mix well. Bring to boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.

    To complete the meal, serve chili with a salad and steamed vegetables.

    Variations:

    Use ground chicken or grass-fed beef or lamb or vegetarian with no meat and an extra can of beans

    Any combination of beans work well – try garbanzos

    Add ground chipotle chile to taste to give the chili a spicy smokiness

    Add a bag of frozen corn

    Enjoy!

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  • 08May

    Busy busy.

    Here is a very tasty and quick thai dish I made tonight. The recipe is based on this after googling in search of a recipe for a dish we had Sunday night at a Thai restaurant in Milpitas. The dish we had was minced pork with eggplant and Thai basil. We all agreed it was the best of everything we ordered.

    Since I had nearly a bunch of extra Thai basil and some ground turkey I thought I’d try to recreate the basic taste I enjoyed Sunday. No eggplant but some peppers in the crisper so I adjusted.

    Enjoy!

    Minced Turkey with Thai Basil

    Serving Size : 4 to 6

    Preparation Time :0:15

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 tablespoons oil
    4 cloves garlic — minced
    2/3 cup red and green bell pepper — 1/2″ cubes
    1/4 cup onion — diced
    1 pound turkey, ground
    2 tablespoons chili paste — or use a few or a lot of minced fresh red thai chilis
    2 tablespoons oyster sauce — I like Dragonfly brand (no added MSG)
    3 tablespoons fish sauce — I’ve been using Squid Brand
    2 teaspoons brown sugar — or sucanat or palm sugar
    1 cup thai basil — roughly chopped

    Heat oil in a wok or skillet over medium heat. Add minced garlic and saute until golden. Add peppers and onions. Saute a few more minutes.

    Turn up heat and add ground turkey. Add a bit of water if contents start to get too dry. When nearly cooked through add the chili paste, oyster sauce, fish sauce and brown sugar. Stir in the sauces and reduce down until it coats the turkey. Add the chopped thai basil and cook a few more minutes.

    Serve with jasmine rice and a side of stir-fried or steamed veggies

    Variations:
    Use pork, beef, lamb, chicken or duck
    For fun, serve in lettuce cups

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