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Tag Archives: food processor

Pesto to the Rescue

Every summer, we grow our own vegetable garden, and along side the garden we grow herbs in pots.  And every year we have grand ideas of how we are going to use these herbs in all of the dishes that we make.

And every year we end up with several pots of herbs that we barely touch.

This summer we are on a mission to change that!

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What requires a whole bunch of herbs, but is still easy to make and doesn’t require cooking (It’s hot. Who wants to turn on an oven, or even a stove-top!)?

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Pesto, that’s what!

And since we’re really indecisive and couldn’t decide which herb we wanted to include, we threw a few different ones in and hoped for the best.

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Lemon Basil, African Blue Basil, Sage and Arugula.  You want flavour?  You got it!  Paired with some toasted walnuts, garlic and a little lemon juice to finish it off- you will want to spread this stuff on everything.  But be sure to make a double-batch, because we’ve got a delicious summer meal coming your way that features this magnificent spread, and you’re going to want to use every last drop! 😉

Don’t have lemon basil or African Blue basil?  No problem!  Regular basil works just fine.  Don’t have an herb garden?  We’re betting you have a neighbour or two who would be happy to share their bounty with you 🙂

So go ahead and use 10 minutes to make this- then go and enjoy that summer sun!

Basil-Sage-Arugula-Walnut Pesto

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Time: 10 minutes
Makes: ~1/2 c.

Ingredients:

1/2 c walnuts, toasted
1/3 c. basil leaves
1/4 c. sage leaves
1/3 c. arugula
1/4 tsp salt
1 clove garlic, minced
2 tbsp lemon juice
3 tbsp olive oil
1 tbsp water

Directions:

Put the walnuts, basil, sage, arugula, salt, garlic and lemon juice into a blender or food processor.  Blend on high until the mixture becomes mealy and starts to form a paste.  With the motor running, slowly add the olive oil.  If your pesto is still too thick after adding all of the olive oil, add the tablespoon of water.  Blend until the mixture is somewhat smooth. (it will still have some texture).  Store in a sealed container in the fridge for 2-3 days.

~twosaucysisters

Do you have an herb garden?  How do you use up all of your herbs?

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Bloggers and Bibles

One of our all-time favourite recipes we’ve ever made from another blogger is this:

parsnip puree

Roasted Parsnip and Caramelized Onion Puree.

This genius creation comes from Gina over at Running to the Kitchen.  If you have never been to her site before, you should make a point of paying her a visit ASAP.  Seriously, this women comes up with the most amazing meals and snacks, and she’s hilarious, too.  Even if you don’t like cooking, you’ll love her blog just for general reading!  She has a way of taking everyday situations and turning them into scenarios the likes of which you would find in a sitcom.

But we’ve gone a bit off track now, haven’t we?  We were talking about this parsnip puree!  It may look humble, but don’t let it’s outer appearance fool you- it is what food dreams are made of! (Hey now, hey now… ;))

Of course, after we made her recipe (with a few modifications- we don’t often have heavy cream lying around- cottage cheese and Greek yogurt to the rescue!) we decided it was about time we created our own version, but we decided to use the parsnip’s more well-known cousin… carrots!

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Not that we don’t absolutely LOVE parsnips (they just so happen to be one of our all-time favourite vegetables- partially thanks to Gina!!) but we just thought that the bright orange hue from the carrots might be kind of fun 🙂

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So we knew we wanted to use carrots, but as for what else we wanted to add to it?  That was a little tougher to decide.  So we’re going to let you in on a little secret here.  What do we do when we are stumped for flavour combination ideas?  We consult the Flavour Bible.

flavour Bible

This book is every cooks best friend! When your creativity well is running dry, this book will give you a million-and-one ideas for flavour pairings for every food you can possibly think of!

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After reading through the seemingly endless list of flavours and foods that go with carrots (who knew there were so many!?!) we finally decided on ginger.  It made sense, since we just so happened to have a knob of fresh ginger sitting in our fridge 🙂

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Then of course we hummed and hawed for a little while longer trying to decide what else we should put in this puree, because for some reason we always seem to think that just having one flavour add-in isn’t enough.  But we honestly couldn’t think of anything else to add, so we just left it as it was.  And you know what? It turned out to be just right.  Sometimes, simplicity is best!

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So now you’re probably thinking “well this is great- you’ve given me a bowl of orange mush- now what?”.  The simple answer to that is eat it!  If you’re starting to get tired of mashed potatoes, this is a great substitution.  Pair it with some grilled chicken (or tofu!) and a salad, maybe a warm piece of crusty bread and you’ve got yourself the makings of a fantastic meal 🙂

Carrot and Ginger Puree

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Prep Time: 10 minutes
Makes: 1.5-2 cups

Ingredients:

2 large carrots
1 c. chickpeas
1/2 tbsp fresh ginger
1 clove garlic
2 tbsp plain Greek yogurt
2 tbsp Cottage Cheese
2 tbsp-1/4 c. milk of choice (unsweetened)
1/4 tsp salt
black pepper, to taste

Directions:

Peel the carrots and cut into chunks.  Place them in a microwave-safe bowl with about 2 tbsp of water.  Cover with plastic wrap and microwave for 3-5 minutes, or until carrots are very soft.  (you could also steam the carrots on the stove top, we just went with the microwave because it’s quicker!) Add carrots (including the water), chickpeas, ginger, garlic, yogurt and cottage cheese to a food processor or high-powered blender and blend until smooth.  While the motor is running, add the milk, 1 tbsp at a time, until it reaches the texture/thickness you desire.  Add the salt and pepper, and continue blending until everything is fully incorporated, adjusting the seasonings to your taste.

~twosaucysisters

What do you do when you are stuck for flavour ideas?