Blog Feed

Carrot Top Peanut Pesto

Advertisements

Pesto is traditionally made with basil, however, currently people are making pesto with many different ingredients. Typically, people use a leafy green, a type of nut, oil, garlic, and some lemon. Pesto is delicious not only as a pasta sauce, but also as a sandwich spread, mixed into dips, marinade for meats, and a topping for a salad. Pesto is also easy to make in bulk and can easily be frozen to be used at your own pace. Carrot tops are rather bitter, but partnered with peanuts mellows out the bitter flavor. The lemon adds some bright citrus flavor, and the oil holds it all together. Once you are ready to use the pesto, if it’s been frozen, you’ll have to add cheese and a bit of salt/sugar to taste. This recipe makes many servings of pesto.

Carrot top Peanut Pesto Recipe CardDownload

What You Will Need

  • Blender
  • 6 Cups Packed Carrot Tops
  • 2 Cups Salted Peanuts
  • 3 Tbsp lemon juice
  • 4 Tsp Garlic Powder
  • 1/2 cup Oil
  • Ice cube tray (Optional)
  • Parmesan & Sugar/Salt at serving

Directions

  1. Working in two batches, add 1/2 the carrot tops, peanuts, lemon and garlic into a blender. Begin blending on high, and slowly add the oil. If the mixture stops moving, stop and stir before continuing to add the oil. Blend until your desired consistency is reached, and hold back oil or add additional as necessary.
  2. Transfer into a bowl to store in the fridge, or transfer into an ice cube tray to freeze.
  3. Repeat step one with the second half. The full recipe makes almost 3 cups pesto. Freeze for 6-8 hours before transferring to a freezer bag, if desired. If you want to use it right away, mix in 2 cups parmasean, and 2 Tbsp sugar before serving.
0

Chicken Veggie Stir Fry Side

Advertisements

If you have rice and any vegetables, you can make this dish. Cook your veggies in oil, add your cooked rice and broth, cook together and serve. I added 1 Tbsp soy sauce to the whole wok before serving. This recipe makes 3-4 side sized servings. I used leftover rice, but you can also make new rice for this dish. If you’d like, you can also make this vegetarian by using vegetable stock instead of chicken.

Chicken Veggie Stir Fry Side Recipe CardDownload

What You Will Need

  • 2 Tbsp Oil
  • 1 Cup Sliced Carrots
  • 1/2 Diced Onion
  • 1 Cup Sliced Green Beans
  • 2 Garlic cloves, Minced
  • 2 Cups Cooked Rice
  • 1 Cup Water
  • 1 Chicken Bouillon
  • Wok and Spoon

Directions

  1. Place wok over medium high heat. Add oil. Add Carrots, onion, green beans, and garlic. Cook until everything is tender.
  2. Add cooked rice, water and bouillon. Continue to cook over heat until there is no excess liquid.
  3. Remove from heat and serve right away.
Advertisements
0

Slow-Cooker Northern Bean Veggie Soup

Advertisements

Bean soup is a classic filling dish, and an easy dish to make in a slow cooker. For this recipe, I didn’t soak my beans early, so I had to do the quick soak method, by boiling the beans and letting them soak. I adding 1 cup of diced onion and sliced carrots, I also sliced 3 Garlic cloves. I should have added some sliced green beans too for more color. I added the softened Northern beans. As for broth, I started with 4 cups of water, and added 2 chicken bouillon. When I checked the dish at the two hour mark, the broth was very light, and a lot of water had evaporated. So, I added 2 more cups of water and 2 more chicken bouillons. You can easily make this dish vegetarian by using vegetable stock. You can also season with your desired spices before serving. I added my spices at the beginning, and most of the flavor had cooked out. I added 1 tbsp basil and 1 tsp red pepper flakes. This recipe made 4 adult sized servings. I also suggest serving with rolls or English muffins.

Slow-Cooker Northern Bean Veggie Soup Recipe CardDownload

What You Will Need

  • 1/2 lb Great Northern Beans
  • 1 cup each, 2-4 types of Diced/Sliced Veggies
  • 2 Cups water
  • 4 cups veggie/chicken broth
  • Slow cooker

Directions

  1. Soak your beans overnight, or cover beans with 2 inches of water, boil for 5 minutes, then let sit for 1 hour.
  2. In the slow cooker, add your choice veggies. Add softened beans. Add water and broth, then cook on high for 6-8 hours.
Advertisements
0

Fried Pork Cutlet Bowl, Katsudon

Advertisements

The Original Recipe can be found here. I have made significant changes from that, but that was my main source. I don’t have bread crumbs at the moment, so I used crushed potato chips. I also used some Worcestershire sauce in this recipe because it has more flavors and herbs than standard soy sauce.

Katsudon is very good. This recipe, though it seems like a lot, is actually quite simple. Before serving the rice, you could fry it with additional vegetables like peas, carrots or green beans for additional flavors. Since the broth is built on soy sauce, it is very salty. The vinegar and onion adds additional savory flavor, and was very delicious. Finally, the pork cutlet was exceptional. It was very tender and tasted particularly good with the savory broth. The only think I would change is the addition of frying the rice with a veggie, other than that the dish is perfectly balanced, filling. This recipe makes 5 adult sized portions.

Katsudon, Pork Cutlet Bowl Recipe CardDownload

What You Will Need

  • 1 Large Pork Cutlet
  • 2 Cups Cooked White Rice
  • 1 Medium Onion Diced
  • 2 1/4 Cups Water
  • 2 Chicken Bouillons
  • 1/4 Cup White Wine Vinegar
  • 1/4 cup Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 2 Tbsp Sugar
  • 2 tsp Ground Ginger
  • 2 Eggs beaten
  • 2 Tbsp Flour
  • 1 1/2 cup bread crumbs
  • 1/2 cup oil
  • Chives

Directions

  1. Make rice, then keep warm. Combine in a pan, diced onion, water, bouillons, vinegar, soy sauce, worcestershire, sugar, and ginger. Simmer for 15 minutes.
  2. Using a large sided container, add your oil and heat over medium heat. In three separate bowls, add egg, flour, and bread crumbs. Cover your pork first with flour, coat in egg, coat in bread crumbs, coat in egg a second time, then coat with bread crumbs a second time.
  3. Transfer your pork chop to the oil and fry for 3 minutes on each side. Once fried, coat in broth before transferring to a paper towel to strain.
  4. Add your rice to your bowls, top with sliced pork, drizzle broth over top, then sprinkle chives over top before serving.
0

English Muffins

Advertisements

The original recipe is found here.

These English muffins were very delicious. The original recipe calls for instant yeast, however I substituted in active dried yeast instead. They both seem to work well, however instant yeast seemed to provide less rise during cooking. I also believe that waiting 12-18 hours was unnecessary with active dried yeast, since it seemed to only mature the flavor of the dough. My dough almost had no rise, and with active dried yeast you’d probably be fine cooking these muffins in an hour rather than waiting 12-18. I rolled my dough to about 1 cm thick and that was plenty for the rise I wanted. I also rolled some thicker, and it had no real affect on the overall thickness of my muffins, the only thing that did seem make a difference was what temperature you cooked them at. My first three rose very little due to the pan not being fully hot and heated before cooking. The rest popped up like balloons due to the heat within a minute. My oven has heat settings from 1-9 and I used 4 for this recipe.

What You Will Need

  • 2 1/2 cup Flour
  • 1/4 tsp Active dried yeast
  • pinch of Salt
  • 2/3 cup Milk
  • 1/2 cup Water
  • 1 Tbsp Butter

Directions

  1. In a mixing bowl, combine first three ingredients. In a separate microwaveable bowl, add your wet ingredients and butter. Microwave until liquid is finger warm and the butter can melt.
  2. Slowly add ingredients until a dry dough has come together. Mix until smooth adding additional liquid sparingly.
  3. Leave dough in bowl and cover with a tea towel and let sit for 1-2 hours. Turn out dough onto a floured surface.
  4. Roll out dough to be 1 cm thick, then use a 3 inch cutter or cup to make dough rounds. Flour both sides of the round and place aside.
  5. Rework dough then repeat step 4 until out of dough. Cover with tea towel and let rise another 45 minutes.
  6. Heat a nonstick frying pan over medium to medium-low heat.
  7. Use a spatula to move the dough to the frying pan leaving room for minor expansion. Cover with a lid and leave for 8 minutes.
  8. Flip your dough, cover, and let cook another 3 minutes before moving to a cooling rack. Let cool before eating.
0

Website Powered by WordPress.com.

Up ↑

Design a site like this with WordPress.com
Get started