This weeks Farm basket had curly kale in it. Hmmm... I know people eat curly kale but it was destined to turn yellow before I used it, so I made pesto! Not just pesto, but super great pesto! All measurements are estimates.
I bunch curly kale 1/2 cup fresh basil 1/3 cup unsalted mixed nuts (it's what I had) generous handful of parmesan (we used vegan parmesan so Reid could have it and it was just as good) juice of 1 lemon 4 cloves garlic olive oil Tear the kale into pieces and drop in the food processor. Tear the leaves off of the woody stems of the basil. The soft stems are ok. Throw in garlic, nuts, cheese and the lemon juice. Cover the food processor and start spinning. As the food starts to break up add olive oil a little at a time until it becomes a beautiful green paste. Adjust for taste. I used it the first night over roasted vegetable and the second night with a saute'ed fish. There's still more. Pesto and waffles? Nah, but it'll show up somewhere tomorrow!!!
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It's been a while since I posted, but this chicken was so good I needed to record it! It was a busy day so I needed something I could throw in the oven and forget. This was perfect!
1 red pepper (or any color sweet pepper) sliced 1/2 large onion sliced (enough to cover the bottom of a 9 x 13 pan) 2 pounds boneless skinless chicken breasts pounded to a uniform thickness thickness 2 tablespoons vinegar ( I used red wine vinegar) 1 can diced tomatoes 2 tablespoons tomato paste 2 tablespoons agave (we keep agave in the pantry but you could use honey or maple syrup, but the taste will be a bit stronger) 1 tablespoon mustard 1 teaspoon onion powder 1/2 teaspoon cumin 1/2 teaspoon chilli powder 1/2 teaspoon garlic powder 1 tablespoon tabasco or srirachaor whatever hot sauce you like 1/2 tablespoon oregano 1/2 tablespoon coriander These are just estimates. I measure with my hands, so add extra of the things you like and less of the ones you don't. Preheat the oven to 275. Sprinkle the onions and peppers in the bottom of a 9x13 baking dish. Lay the chicken breasts over the onions and peppers. In a sauce pan, mix all the other ingredients and simmer stirring until blended. Pour over the chicken. Lay a sheet of parchment overt the chicken and cover with aluminum foil. Bake for 3 hours. Remove from the oven and shred with 2 forks. We served ours over rice with white beans and avocado cream. Avocado, fresh cilantro, sour cream, pickled jalapenos and a bit of the syrup, lime juice all run through the blender. Enjoy! |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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