It’s time to make pesto!
What’s your favorite recipe for pesto?
It’s time to make pesto!
What’s your favorite recipe for pesto?
So, as usual, I hadn’t really ‘planned’ dinner…I used to plan dinners, well, sort of… my idea of planning was and still is, to try and incorporate a new recipe every now and again – to help with the boringness of the ‘same old, same old’ – but now that I’m only home three nights a week, I tend to ‘wing it’ and simply use what I have on hand…sometimes it works, sometimes it’s still the ‘same old, same old’…but it’s always homemade, with love.
This night I was in need of a change, do you that know that feeling?
Our bodies need change, our minds need change, and our food prep habits need change…hence, how I ended up with this recipe…
I needed to use what I had (I live 25 minutes from the closest grocery store, one-way), and I wanted to utilize the abundance of fresh kale I had just picked from my backyard garden and I wanted comfort food.
So, guess what I came up with? Pasta with kale, dripping in alfredo sauce!
It was SO good.
I think all that cheese negated the health benefits of the kale, but such is life sometimes…
A few months ago (in the cold, dark of winter) I was wanting something rich, gooey, and comforting - I needed a recipe for an alfredo sauce. A simple sauce of cheese, milk/cream, roux and salt and pepper. Nothing else would do. I connected to the internet (yes, I still have dial-up and yes, it still exists, sadly…) and after awhile I came across this delicious and easy to make recipe. I made it, I loved it and I printed it to keep – and I’m so glad I did.
I hadn’t made it since the dark days of winter, but when your in the mood for a rich and decadent alfredo sauce and you live in the woods by the sea, well, you better know how to make it, or at least have a recipe to help you know how!
So, I looked in the fridge – yeah, all the ingredients were there! All I had to do was prep.
No simple feat as a mamma of a pre-schooler, but with a little help from Michael, my partner – he entertained our four year old, while I chopped, diced, whisked and then finally, assembled – dinner!
This recipe is so flexible, it’s ridiculous.
Here’s what you need and what to do;
Sautee any veggies you have – I used peppers, mushrooms and kale – in a bit of olive oil and set aside.
Boil water for pasta and begin cooking pasta just before you start making the alfredo sauce.
Prepare alfredo sauce.
Place cooked pasta on plate or bowl, top with alfredo, then veggies and voila, dinner is served! Finish with a bit of sea salt and freshly cracked pepper and serve alongside a salad of greens and a feast is served! Enjoy.
Slightly adapted from Jessica at Delicious Obsessions
1/2 tbsp. freshly minced garlic
1 -2 tbsp. flour of your choice (I used 1.5 tbsp. unbleached white)
3/4 cup whole milk*
3/4 cup heavy cream*
**(I substituted 1.5 cups half and half and 1/4 whole milk for heavy cream and milk measurements)
1.5 cups freshly shredded parmesan cheese
Kosher or sea salt and fresh ground pepper to taste
What to Do:
In a medium saucepan, over medium heat, melt the butter.
Add garlic and saute until lightly browned.
Sprinkle the flour over the butter/garlic mixture and whisk around, quickly. You want to use enough flour to absorb the butter, without over doing it. You want to create a roux (which is a mixture of flour and a fat (usually butter) used to thicken sauces and soups), which is slightly thick, yet fluid, without being gloppy.
Whisk this mixture for about 4 minutes, stirring constantly to prevent burning…this helps remove the ‘raw’ taste the flour could have if undercooked. The flour should be very lightly browned.
After you’ve made your roux (cooked your flour), slowly add the milk and cream, all the while continuing to whisk. Keep whisking – or else your sauce will be clumpy – until it’s slightly thickened and gently bubbling…
While whisking, add the shredded parmesan, little by little, until all is incorporated.
Remove from heat. Add salt and pepper to taste. Serve immediately.
Things to consider;
Don’t have kale? Use spinach or swiss chard.
Don’t have peppers? Use caramelized onions or summer squash.
What about garlic? Or garlic scapes? Or fresh basil? What about freshly chopped parsley?
Like meat? Add sausage or bacon.
Play around with what you have and keep it simple.
Veggies and cheese over pasta, how can you go wrong?
Time. It keeps moving forward…and here in Maine, it’s so obvious. Obvious because of the cycle of the seasons and the flowers (or lack of) each season brings.
After being here, year round these past six years, I’ve begun to notice the pattern of the flowers on this peninsula. First it’s the snow drops, then the tulips, followed by the daffodils, the apple blossoms, the ferns…the buttercups, forget me nots… and it goes on and on until the chill of fall begins putting things back to sleep…
I’ve been wanting to post since before the daffodils
and before the apple trees began to bud.
I then I tried before their blossoms appeared, though now those beautiful flowers are long gone…
I tried to write while the lilacs were still buds
and winter jackets were still needed, though while the jackets (thankfully) are finally packed away, the lilac flowers have come and gone too.
I can say the same about when the rosa rugosa started to bud; I wanted to post, but time escaped me, again…It was so exciting when their buds finally began to open and their greenery popped out in early spring,
though now they are even more intoxicating – their sweet scent being carried on the wind, into my (now) open kitchen windows…luxury, to say the least.
The lupines are here (though they are almost gone now too)
and the iris’s are blooming, though quickly passing.
Tiger lilies are beginning to bud and other types have already blossomed.
I look forward to my peonies, nasturtiums and morning glories…though realize they too will come and go. But, I’m not rushing, nor forgetting to appreciate the here and now! While spring may be ending, summer is just beginning!
So while the flowers, whichever they may be, are here, I will enjoy them. I will pick them, eat them (nasturtiums), give them away and decorate with them.
For me, late spring and all of summer is a time of freshly picked flowers in every room, freshly harvested vegetables from the backyard, and the hope that with the heat, comes a more slow pace, if only for a few weeks…
Flowers remind me just how fleeting life can be and how beautiful it is.
And don’t even get me started on all the loveliness in the vegetable garden, time goes quickly there too! If you don’t get your seeds/plants in on time, well, you miss out…
Here’s a sneak peek at what is happening back there!
I’ve never tried starting pansy’s from seed and this year I did! I’m so pleased that they are finally blooming!!
Every now and again I’m in the mood for a grilled cheese sandwich… not just cheese, melted on bread, no, I like mine with veggies, herbs and cheese or any combination thereof. Grown-up style…
This wasn’t a ‘planned meal’ by any means, I just used what I had on hand – a bit of fresh parsley, broccoli, mushrooms, sundried tomatoes and artichoke hearts. Pesto would have been good too or fresh basil, the options are endless – use what you have – get creative, have fun with an old (and easy) favorite!
Cheese, bread and veggies – what could be better? Are you vegan? Well, then, use vegan cheese!
Simply saute veggies in a bit of olive oil, add a pinch of two of salt and pepper.
Butter one side of each slice of bread (whatever kind of bread you like).
Place one slice of bread, buttered side down, onto a skillet over medium heat.
Place sauteed veggies on bread first, then top with cheese…
cover with lid (for a short time to help cheese melt), then top with second slice of bread, and flip to brown the other side.
Remove from pan, let rest a few minutes and enjoy.
Grown-up grilled cheese, yum!
Need a summer inspired sandwich – go here!
What’s your favorite sandwich?
A few weeks ago I posted about roasting almonds. What a simple and delicious treat that was to make (and give)…
Though, I must be honest, the real reason behind roasting almonds was to make handmade coconut, almond bars!
The recipe calls for roasted almonds, so, I made them…
Then, I enjoyed a few and stored the rest until I had time to begin the process of making what I was really wanting to make – the handmade chocolate bars…
I’ve always wanted to try making homemade chocolate treats and Karen Solomon offers up an irresistible recipe in her book, jam it, pickle it, cure it.
So I tried it.
Though, not in one day. Not with a busy schedule and an even busier four year old…this was a project spread out over a few days and one late night…late because I had to wait until the boys were asleep – these were going to be a surprise!
First I roasted the almonds. Then stored them. Well, not all of them, I did enjoy a few…
Then, a few days later I prepared and baked the coconut, almond bars.
Then wrapped, stored, and hid (they were going to be a surprise, remember?) the prepared bars for a few more days…
And finally, when time allowed (under the cover of darkness) I coated each with chocolate…I don’t have photos of this step because I lacked natural light (it was late at night while the boys slept)…plus, I needed both hands to dip and twirl the bars once coated…
The finished product was well worth the wait (and planning time), so don’t let a lack of time stand in your way. Consider spreading the process over a few days and you’ll be rewarded with a sweet treat unlike any other.
No additives, preservatives or things unknown to most…just simple ingredients arranged with love. Too bad I didn’t get an almond in the shot…
No need for a dozen candy bars? Why not wrap individually and give as gifts? Or freeze a few for those days when nothing but chocolate will do…or add a few to a little ones Easter basket or give as party favors? The ideas are endless…
So much joy in a little bar. Who knew?
Coconut almond bars
slightly adapted from - jam it, pickle it, cure it, and other cooking projects, by Karen Solomon
Here’s what you’ll need;
2 large egg whites
1/2 cup sugar
1 tsp. vanilla extract
1/2 tsp. teaspoon kosher salt
2 cups unsweetened flaked coconut
24-28 whole roasted salted almonds
2 cups chocolate chips or chopped chocolate
What to do;
To make the bars, preheat oven to 350 degrees F., and prepare a rimmed baking sheet with a thin sheen of oil.
Combine the egg whites, sugar, vanilla and salt in a bowl and mix with a fork. You don’t have to beat the whites – just make sure the sugar, vanilla and salt are well incorporated.
Fold in the coconut. The batter will be stiff, like oatmeal.
Spoon about 2 tablespoons of the batter into your hand, and shape into a 1 1/2 inch log. (*side note – these bars could be made smaller too and then just use one almond per bar) Press 2 almonds into the top of the log, and place on the prepared baking sheet.
Follow suit with the remainder of the batter. You should have at least 12 bars.
Bake for 13-17 minutes, or until the bars are just brown at the edges.
Let cool 1 minute, transfer to a wire rack, and leave for about 30 minutes, or until completely cool.
To coat the bars, prepare the baking sheet with a sheet of waxed paper or parchment paper, and have it ready.
Heat the chocolate over a double boiler and stir until it is melted and quite satiny. You should be able to drop it in ribbons from the end of the fork.
Using two forks, drop a bar into the chocolate and coat lightly on all sides, then quickly transfer to the waxed paper. Dip the remaining bars. If the chocolate gets too thick or your chocolate starts to get stiff, heat the chocolate some more, stirring well to distribute the heat.
Leave the finished candies at room temperature for about 4 hours, or until completely cool.
How to store;
Store in an airtight tin or a sealable plastic bag, at room temperature, for up to two weeks or freeze.
Do you have a favorite homemade candy recipe? If so, share a link below!
My oh my, how time flies by…
It’s tax season here in the good ‘old U.S. of A and I’ve been consumed with organizing and entering our business receipts, sales, costs of goods sold, and all that good stuff that accompanies tax preparation…hence, my absence here…
Now, if I’d had the time throughout the year (or chose to make the time) to enter all those facts and figures each month, well, I’d have been here sooner…but, I didn’t, so I had to dedicate many days (and a few nights) to that ‘tax stack’…thankfully though, that mission is complete, and now I can get on with more fun things, like popsicle making – homemade popsicles of course!
I can’t believe its taken me so long to make these luscious lovelies. Two mangos, a bit of sugar water, limes, kosher salt and voila, incredibly refreshing and tasty popsicles – seriously tasty! The most challenging part? Waiting for them to completely freeze…
Here’s how it happened;
I had come across a fabulous book a few years ago titled, ‘jam it, pickle it, cure it and other cooking projects’, by Karen Solomon. It has all the basic ‘stuff’ (think mustard, mayo, crackers, marshmallows…) and then some. Simple ingredients, easy to follow directions and beautiful photos, plus recipes for popsicles and homemade candy - what’s not to love? I’ve tried a few of the recipes thus far, and look forward to trying many, many more, though popsicles were still on the, ‘to do soon’, list…so, when the opportunity presented itself, we made them!
Mangos happened to be on sale, there was a foot of snow on the ground, skies had been grey for days, more snow was coming … we needed something summer like – pronto – it was time to make the popsicles.
Mango lime popsicles.
Here’s what you’ll need and what to do;
Mango and Lime Pops (click to print recipe!)
1/2 c. sugar
1/2 c. water
2 small ripe mangos, peeled, pitted, and cut into chunks
1/2 cup lime juice (about 4 limes)
1/2 – 1 tsp. cayenne pepper
pinch of kosher salt
What to do;
Make a simp syrup by combining the sugar and water in small saucepan and warming over medium heat just until the sugar dissolves. Cool completely.
Combine the syrup, mangoes, lime juice, cayenne pepper, and salt in a blender or food processor.
Blend well, pour into molds (stainless if you got ‘em), and freeze for at least 6 hours or overnight.
These can also be frozen for up to 3 months. Either store in the molds or release and wrap well in waxed paper and then store in a marked sealable plastic bag.
Best part, they aren’t so terribly full of sugar that you couldn’t enjoy them for breakfast. (: