Fun with Pesto

We are huge fans of the TV series "Big Band Theory", for you that follow the show you know that Sheldon Cooper had an internet show called "Fun with Flags".  Hence, "Fun with Pesto"...no sense what so ever but that's my justification and I'm sticking to it...

I am having a wonderful Sweet Basil year here in central Missouri..too bad it's quickly coming to an end...The need to get busy and do "stuff" with the stuff is here.  So we are drying a bunch of it, using a lot of fresh in salads and other recipes and finally Pesto...

There are at least 100,000 different/same Pesto recipes out there on the great internet.  I chose an Almond Basil recipe...we are really glad as it has worked out very well with our taste buds...

2 cups firmly packed sweet basil leaves, washed and drained
1/2 cup toasted slivered almonds
1/2+ grated Parmesan cheese
3 to 4 minced fresh garlic cloves
1/2 cup good olive oil
salt and pepper to taste.

Add everything but the olive oil and salt and pepper to a food processor and coarsely chop.

Once you have achieved this it's time to start slowing adding the olive oil.  Add salt and pepper to taste.

Next thing that is happening it grilling!  What isn't great with bacon?  I used tenderized chicken tenders (ha...play on words) and simply layered bacon, tenders and basil pesto.  Fastened with tooth picks and grilled until temp of 160 degrees.  Wow!!! and tender tenders!!!

Now for the tomatoes...don't you just love home grown tomatoes?

We are not Vegan's in this house, but this just sounded so good...would be a great first course???

I used Bobby Flay's Pizza Dough recipe which, since I was using my 10" Cast Iron Grill Pan I divided the dough into 1/3's and pre baked at 500 degrees for about 5-8 minutes.  This was not a thin crust but it wasn't thick either.  Make it your own..

Tomato Basil Pizza

 Add Pesto

 Add sliced tomatoes (maybe add salt and pepper to taste)

 Mozzarella Cheese

 Bake at 500 degrees for 15 to 20 minutes

Enjoy!!!

Fun with Pesto has come to an end!!! 

Herbs

I have been having fun with my little herb garden this summer.  It had such a slow start this spring I about gave up.  It's growing now!

Oregano anyone... You would think I could just trim the plants and throw away the trimmings.... I haven't been able to do that yet.

Below is my latest cutting of Oregano along with a jar of what has already been dried.  I have also given away several small jars to family members.

 Below is what the dried leaves look like after they have been run through the food processor.

Right are the Oregano plants, they have already been cut at least three times this summer.  The plants just keep getting thicker.

Flat leaf parsley is now ready for cutting.

Lemon Thyme has a very intense lemon flavor.  Great with chicken and pork.

Rosemary... great in homemade breads, chicken and pork.

Curly Leaf Parsley, almost ready.

Of course Basil, I have taken several cuttings from this pot, and dried one small batch.  For some reason I had to replant twice this year.  It's growing now!

A person doesn't need much space to get lots of herbs.

Oregano & Cuban Black Bean and Potato Soup

Ounce for ounce, oregano is one of the world’s most antioxidant-dense foods, according to a 2003 report in The Journal of Nutrition. One tablespoon of the fresh herb packs the same antioxidant punch as a medium-sized apple. Its high concentration of these plant compounds may help prevent cellular damage and reduce the risk of common killers such as cancer, heart disease, and hypertension. Oregano also has antimicrobial qualities. It contains thymol and carvacrol, strong antiseptics used in mouthwashes that inhibit growth of bacteria and fungi.

This flowery hot herb is a staple in Italian, Greek, and Mexican cuisines. Greek oregano is most common. Mexican oregano is less minty and best in spicy dishes. Chop fresh oregano for salads, or steep 3 teaspoonfuls (1 to 2 teaspoons dried) 10 minutes in 1 cup boiling water and sweeten with honey to make an herbal tea. Use it to brighten soft cheeses, and egg, bean, vegetable, or grain dishes; substitute it for thyme or rosemary for variety.


http://www.vegetariantimes.com/article/healing-foods-oregano-2/

Who knew that Oregano is a weed!  Just look at how it has taken over my little herb patch!

 Time to thin the growth a little.  Remember those old Ronco Dehydrators.. yup I have one!

And the old thing still works!

Removed the leaves from the stems.

A quick trip to the food processor.

Oregano anyone?  I can already smell the sauces cooking!

Serves 6
30 minutes or fewer
The distinctive flavor of this soup comes from a sofrito, a puréed mix ofonions, garlic, and bell peppers.

1 medium onion, diced (1 ½ cups)
1 small red bell pepper, diced (1 cup)
1 small green bell pepper, diced (1 cup)
6 cloves garlic, peeled and sliced
6 cups cooked black beans, divided
3 medium potatoes, peeled and diced (2 ½ cups)
2 Tbs. white wine vinegar
1 Tbs. ground cumin
1 Tbs. fresh oregano leaves
1 bay leaf
½ tsp. salt
Diced red onion and green bell pepper for garnish
1. Sauté onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and purée until smooth. Add 3 cups beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.
2. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.

March 2011 p.52

Parsley

Spring has arrived in Missouri along with SO MUCH rain!!  My herb garden got a great start with the wet cool weather.  My parsley wet wild.  I thought about making a sesame seed pesto for chicken but a pork roast called to me instead.  So, the parsley was cut and put into my ancient food dehydrator.  The chicken will have it's day soon enough.