basil

Spinach Walnut Pesto

By in Condiments 2 Comments Tags: , , , ,

spinach walnut pesto

Pesto has to be one of summer’s best condiments. It’s easy to make, tastes fresh and lively, and adds pizzaz to practically any dish imaginable. This is actually my first time making pesto at home. This recipe stuck out to me and got me in the kitchen for two reasons 1) I practically always have all of these ingredients on hand at all times (i.e. no pine nuts!), so I can whip up a batch whenever I want and 2) I only ever have one basil plant which was pretty much completely bare after picking 1 cup from it. So, I love the fact that spinach makes up for half of the basil in this recipe, meaning I can actually make a decent amount of pesto without having hoards of basil around. As a result, this pesto isn’t as strong and intense as many pestos are, but it is uniquely flavourful in its own right and tastes just as pesto should – delicious! I’ll be making this often and using it in all my favourite recipes calling for pesto, because who can resist such delicious simplicity?

Need idea’s to use up that little bit of extra pesto? Spread it onto sandwiches, stir it into pasta, mix it into scrambled eggs, plop spoonfuls of it onto pizza before baking, or freeze it in ice-cube trays to use for later.

Spinach Walnut Pesto

  • 1 cup baby spinach
  • 1 cup fresh basil
  • 1 garlic clove, peeled
  • 1/4 cup walnuts
  • 1/4 cup olive oil
  • 1 tablespoon water
  • salt and pepper, to taste

Puree all ingredients in a food processor until smooth. Season with salt and pepper.

Adapted from Everyday Food, July/August 2012.

Sun-dried Tomato, Feta and Basil Bruschetta

By in Appetizers, Sides, Valentine's 17 Comments Tags: , , , , , ,

Sun-dried Tomato Bruschetta

Last week I put the call out on Facebook for some trusted company-worthy eats. There were many delicious suggestions but this one from Natasha (a fellow Canadian ex-pat living in Switzerland) really stuck out to me because a) there was a link to the recipe and b) it contained sun-dried tomatoes, which I love and James hates.

Being the bad wife that I am, I like to make at least one dish that James doesn’t like when company comes over because I know that I’ll have someone to help me finish it. After all, I’m cooking for them not him, right? (Although it sounds more like I’m cooking for me.)

James, being the good husband that he is, usually tries a piece anyways, and I couldn’t believe when he reached for seconds, thirds and fourths of this dish.

I wouldn’t have needed to make anything else, because this was really all we wanted to eat. Even Max was unhappy with his bowl of usually pre-occupying spaghetti and kept reaching for the plate full of bruschetta.

Who could blame him? A crusty slice of baguette topped with a pungent and robust Sun-dried Tomato Tapenade. Such simple ingredients melding together to make one mouthwatering bite.

This would be a great appetizer or side dish to serve alongside a summer barbecue. You could even keep the house cool by popping it on the grill once the meat is done and resting. I have some leftover tapenade in my freezer and I have a feeling it’s going to make it’s way onto some homemade pizza very soon.

I know we’ll be having this often, to the disdain of all those within a five mile radius of our breath. Goodbye friends, it’s been nice knowing you.

Sun-dried Tomato, Feta and Basil Bruschetta

inspired by Natasha Kay

  • 1-9 inch baguette
  • olive oil, to drizzle
  • sun-dried tomato tapenade (1/3 of recipe below)
  1. Slice the baguette into 1 inch pieces at a diagonal. Brush or drizzle lightly with olive oil. Top with tapenade.
  2. Bake at 350ºF for 6 minutes. Serve immediately.

Serves: 4

Sun-dried Tomato Tapenade

adapted from allrecipes

  • 1 cup sun-dried tomatoes (packed in oil)
  • 3 tablespoons finely chopped red bell pepper
  • 5 cloves garlic, finely chopped
  • 6 ounces feta cheese
  • 2 tablespoons dried basil (or 6 tablespoons fresh)
  • 1/2 teaspoon pepper
  • 2 teaspoons balsamic vinegar
  1. Remove the tomatoes from oil (reserving 1/3 cup oil) and chop finely.
  2. Stir together tomatoes, 1/3 cup reserved oil, red pepper, and garlic. Crumble feta over top and add remaining ingredients. Stir to combine.
  3. Cover and refrigerate at least 4 hours before serving. Can be made a couple of days in advance. Stir before using.

Makes enough for 3- 9 inch baguettes

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Make sure to check out Natasha’s blog Domestica. She did a disturbing yet intriguing “McMold” experiment with a McDonalds Cheeseburger and Fries. You may be surprised by the results.. or not.

Roasted Mashed Potatoes

By in Fall, GF Sides, Gluten Free, Sides, Thanksgiving 13 Comments Tags: , , , , , ,

Roasted Mashed Potatoes

I have a confession to make. I am not so great with potatoes. Don”t get me wrong, I love potatoes. In fact, they are one of my favourite vegetables. But, my husband does not appreciate their texture or lack of flavour so making potatoes is a little foreign to me.

When I saw some Roasted Mashed Potatoes on Hot Garlic I knew I had to give them a try. Mashed potatoes that are loaded with flavour and no fuss? Count me in! You know what my husband said after digging in? “These are pretty good for mashed potatoes.” Score! I probably still won”t be making them very often because I enjoy cooking for other people rather then myself, and pretty good just doesn”t cut it for me. But, as a potato fan I have to say, these had an excellent roasted garlicky flavour.

This is the beginning of my countdown to Thanksgiving. I am a Canadian living in Norway so I won”t be able to celebrate Thanksgiving with my family and friends, which makes me a little sad. So, I thought it would be fun to spread out our Thanksgiving meal over the next couple of weeks so that James and I can enjoy the food without a ton of leftovers. Plus, I was hoping to help inspire you if your Thanksgiving Meal Planning Well was running dry. :)

Anybody have any great potato tips they would like to share?

Roasted Mashed Potatoes

Roasted Mashed Potatoes

I served these potatoes with Basil & Prosciutto Chicken Cordon Bleu, so I added a tsp of dried basil to the mix. Feel free to use whatever herb will compliment your dish.

  • 1/2 onion

  • 3 cloves garlic

  • 6 potatoes

  • 1 tsp. basil (or other herb), optional

  • salt and pepper, to taste

  • 2 Tbsp. butter

  • 2 -4 Tbsp. cream (or milk)

  1. Peel and chop onion into large chunks. Peel garlic, leave whole. Chop potatoes into quarters or smaller, depending on the size.

  2. Lightly grease a baking pan with olive oil. Place onions, garlic, and potatoes inside and drizzle with more olive oil. Sprinkle on basil, salt and pepper.

  3. Bake at 375ºF (190ºC) for 50 min-1 hour, until potatoes are tender.

  4. Place in a food processor, mixer, or bowl and mash. Add butter and cream to preference and beat until smooth. Add more salt and pepper if needed.

Serves: 3

*My mom”s rule of thumb was always 2 regular sized potatoes, per person, when mashing.

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Basil & Prosciutto Chicken Cordon Bleu

By in GF Mains, Gluten Free, Main Dish, Pork, Poultry, Valentine's 14 Comments Tags: , , , , ,

Basil & Prosciutto Chicken Cordon Bleu

This is the recipe that first opened my eyes to using fresh basil, actually any fresh herb. It made me realize that nothing beats the real thing. Which is true of all foods, in my opinion. The flavours are so much richer and add so much more pizzaz when you use fresh herbs over dried, in most cases. I now have a basil plant growing in my house and I am trying desperately to keep it alive despite my  black thumb. Now I just have to find more ways to use it. For, man cannot live on Cordon Bleu alone (although I might like to).

This dish tastes high class without the massive bill or hours of preparation. You may not have everything on hand but it is worth a run to the grocery store. Prosciutto should be easily found in the deli section, just make sure to ask for the thinest slice possible. You can sub another kind of deli ham if needed, but prosciutto is like the bacon of luncheon meats and who wants regular ham when you can have bacon! Plus, you only need as many slices as servings you are making so it should not be too expensive.

Anybody have some favourite uses for fresh basil? (besides pesto) :)

Chicken Cordon Bleu

Chicken Cordon Bleu

adapted from Rachael Ray

  • 4 chicken breasts

  • 4 slices prosciutto

  • 1 cup shredded cheese

  • A handful of chopped fresh basil

  1. Butterfly chicken and pound very thin (1/4 inch). Sprinkle with salt and pepper.

  2. Layer prosciutto, cheese and a sprinkling of basil on top.

  3. Roll up lengthwise and secure with toothpicks or baking twine. *

  4. Preheat a large pan over med-high heat. Add some oil and sear the chicken on all sides until crisp. (Do not cook through this is only to get the outside crispy)

  5. Place in a 9×13 pan and bake for 15 min at 425ºF (220ºC), or until chicken is cooked through.

Serves: 4

* When I am just making this for my family I do not bother with the toothpicks or twine. I just wrap it up and stick it in the pan seam side down first so that it sears shut.

** Slice the chicken at a sharp angle for a pretty presentation.

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Next week I am starting my (Canadian) Thanksgiving countdown! So, expect lot”s of goodies to include in your Thanksgiving spread.