Basil Pesto

The Busboy (Larry David and Jerry Seinfeld)

(Jerry, George, and Elaine are all eating at an Italian restaurant. George hasn't eaten anything)

GEORGE: Why do I get pesto? Why do I think I'll like it? I keep trying to like it, like I have to like it.
JERRY: Who said you have to like it?
GEORGE: Everybody likes pesto. You walk into a restaurant, that's all you hear - pesto, pesto, pesto.
JERRY: I don't like pesto.
GEORGE: Where was pesto 10 years ago?

LOL. Classic. But seriously, who doesn't love pesto? So fresh, so green, so delicious!

Can you ever have too much basil?

Ingredients

200 g basil leaves ( a big colander full or three small bunches), ends cut off but I keep the stems on
200 g toasted pine nuts
60 ml extra virgin olive oil
200 g Parmesan cheese, grated
1 clove garlic
1 lemon, juiced

Instructions

1. In a large blender, place pine nuts, basil, garlic and lemon juice.
2. Puree for 1 minute or until ingredients are roughly blended.
3. Slowly, add oil while blender is on medium setting.
4. Add cheese.
5. If too thick add a bit more oil.
6. Blend until almost smooth or to desired consistency.
7. Will last for a few of days in refrigerator.
8. If adding to pasta, make sure you include a couple of tablespoons of pasta water when adding pesto to pasta.

or pine nuts?

Smokin' Sausage Lasagna

Does anyone not like lasagna? I didn't think so. Even my 5 year old (who, btw, got her first loose tooth yesterday!) likes it even though she is firmly against casseroles or other "mixed up" food.

Normally, I use beef or turkey in my recipe but this time we tried sausage - to great applause! I also generally use no fuss, no muss, no pre-boiling required noodles...they make preparing dinner so much easier!

The great thing about lasagna is that pretty much anything goes - like garlic? Add more! Don't like wine? Substitute water! Like it hot and spicy? Add hot sauce!

My favorite ingredient in this recipe is the smoked Gouda - it melts so well and imparts a great but not too strong smoky flavour. Also, this recipe makes a smooth, creamy tasting lasagna - none of the flavours really stand out too much (that is there is no Horshack, "Ooh-ooh-ooooh! pick me Mr. Carter" going on - sorry to anyone not familiar with the Sweathogs) but everything melds together to produce a memorable and delicious comfort dish.

Mmm, pass the garlic bread!

Ingredients
1 cup wine wine
2 lbs mild italian sausage
4 cloves garlic, chopped
1.5 bottles Paul Newman's Marinara sauce
2 onions
2 cups spinach
large handful of basil
9 oven ready lasagna noodles
2 cups ricotta
2 cups mozzarella. grated
1 cup smoked gouda, grated
1/3 cup parmesan
2 tsp thyme
salt
pepper
chipotle hot sauce (optional)


Method
Take sausage out of casings and saute with onions on medium heat til sausage is cooked through - about 15 minutes.

In blender or food processor, blend sauce, garlic, basil and spinach. If desired, blend some of the cooked sausage as well.

Pour sauce into large sauce pan and add wine. Stir till blended. Warm over medium- low heat.

In large bowl, mix together ricotta, 1/2 cup smoked gouda, 1 cup mozzarella, parmesan, thyme, pepper and salt.

Preheat oven to 350 degrees.

Place 1/3 of sauce in 9 x 13 pan.

Add 3 lasagna noodles.

Evenly spread 1/2 of cheese mixture over noodles.

Spread 1/3 of sauce over mixture.

Add 3 more noodles.

Spread other 1/2 of cheese mixture over noodles.

Add 3 more noodles.

Spread sausage evenly over noodles.

Pour last 1/3 of sauce over noodles.

Sprinkle remaining mozzarella and smoked gouda over sauce.

Bake in oven for approximately 50-60 minutes, until fork pierces pasta easily.

Let sit for 15 minutes before serving.

Note: If you don't like browned/broiled cheese (I love it), I would cover with non-stick aluminum foil during baking.

Indian-Italian Vegetable Stew

I was craving cauliflower and curry the past few days. Luckily, while waiting in a doctor's office (has anyone not waited in a doc's office?!) I came across a Canadian Living magazine that incorporates both ingredients! With a little tweaking and using what I had on had this is the result. The spaghetti sauce and curry does seem a bit of an odd pairing but it works quite well. Tomorrow I'll put it over a bed of Jasmine rice but tonight it was delicious on its own.

Adapted from a Canadian Living Recipe:

Ingredients
1 head of caulifower
3 cups butternut squash
1 small zucchini
2 large carrots
1 medium red onion 
1 tsp mustard seeds, optional
2 tbsp Indian curry paste (I enjoy Patak's brand)
645 ml Newman's sphaghetti sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
540 ml (19oz) can of chickpeas, drained
1/2 cilantro, chopped
2/3 cup water

Method
1. Chop caulifower into small florets.
2. Cube squash (or purchase precut, to save time!)
3. Slice zucchinis and carrots into baby finger sized pieces.
4. Chop onion.
5. Set large pot or dutch oven over medium heat. Add a bit of oil.
6. When oil is hot, add onion and saute for 3 minutes.
7. Add mustard seeds and stir for 30 seconds till they start to "pop".
8. Add curry paste and stir for 1 minute.
9. Add tomato sauce, water, vinegar, sugar and all remaining vegetables.
10. Bring to a boil.
11. Reduce heat and cover, and simmer on medium-low heat for additional 20 minutes or until vegetables are tender.
12. Add chickpeas and simmer for additional 5 minutes.
13. Serve. Sprinkle with cilantro, if desired.

Makes 8 cups.

Nutritional Info per cup
Calories: approx 185
Fat: 3g
Carbs: 34 g
Fibre: 7 g
Protein: 8 g

Notes: When I want even more protein in this dish, I'll add chicken or fish. Also, if available, accompany the meal with papadums (a thin Indian crispy cuisine sometimes described as a cracker or flatbread) which I usually buy prepackaged at the local grocery store.

You can also substitute lentils for the chickpeas, if desired.




papadum...mmm