Cooking Basic

Pesto sauce can be used both to toss with pasta and to serve as an appetizer with slices of bread. This is the most simple and basic recipe for pesto.  Be sure to use freshly grated Parmesan, it gives your pesto a fresher taste. If your grocery store does not carry pine nuts, almonds or hazelnuts can be used instead.

 Ingredients 

• 2 Cups loosely packed basil leaves
• 1/2 Cup grated Parmesan cheese
• 1/3 Cup pine nuts
• 2 Medium garlic cloves, peeled
• 1/2 Olive oil

  Directions

In a food processor combine all ingredients and pulse until it forms a paste. Add more olive oil as needed and season with salt and pepper. Bam, pesto!

Like most recipes I find, this one is altered from the original version found in what is becoming one of my favorite go-to cook books, Joy of Cooking. I really like making this because I get to use my home-grown basil and I add some home-grown parsley to the recipe.

 Ingredients 

• 1 Baguette, sliced thinly
• Olive oil
• 2 Large garlic cloves, halved
• 4 Medium tomatoes, diced
• 1/2 Cup fresh basil leaves, slivered
• 1/4 Cup fresh parsley, slivered
• Salt and pepper, to taste

 Directions

Lightly brush the baguette slices with olive oil and then with garlic cloves. Broil until light brown and toasted, around 5 minutes. Remove baguette slices from oven and place on serving platter. Combine in a serving bowl tomatoes, basil, parsley, a splash of olive oil and salt and pepper to taste. If you are a fan of onions I recommend adding some sauteed onions to the tomato mixture!

For this recipe I used ground turkey as my meat. When it first hits the pan depending on the fat content you may want to add a splash of soy sauce so the meat doesn’t stick. If you can stand the heat put in a little more srirachi sauce. It adds a nice kick. For the lettuce leaves I prefer to use just the leaves of romaine lettuce. They are already to go you just need to wash them. Enjoy!

Ingredients

• 3/4 Lb. ground meat (beef, turkey, chicken)
• 4 Tbsp. soy sauce
• 1 Tsp. srirachi sauce
• 1/4 Tsp. pepper
• 1/4 Tsp. ground ginger
• 3 Cloves garlic, minced
• 1 Red bell, finely diced
• 1 Green bell pepper, finely diced
• 1/2 Cup onion, finely diced
• 3 Oz. mushrooms, diced
• Lettuce leaves (butter or romaine) washed and dried

Directions

In a medium skillet over high heat, brown the ground beef, stirring often and reducing the heat to medium when thoroughly browned. Add diced onions and bell peppers. Stir frequently until softened. Add the garlic, soy sauce, srirachi, ginger and pepper. Stir occasionally adding mushrooms. Cook a few more minutes until mushrooms are softened. Remove from heat. Serve in lettuce leaves.

For this recipe you can use any color of bell pepper however I prefer to use the red bell pepper. This can be eaten as a whole meal. The pepper cuts very easily because of the pre-boiling step. These are so good and light you may want to eat two peppers.

Ingredients

• 1/2 Cup wild rice, cooked
• 2 Cups onions, chopped
• 1 Tsp Italian seasoning
• Salt and pepper to taste
• 1 1/2 Cups mozzarella cheese
• 2 Cloves garlic, chopped
• 1 Lb extra lean ground turkey
• 2/3 Cup tomato juice
• 10 Cherry tomatoes, halved
• 4 Bell peppers

Directions

Preheat oven to 400 degrees. Wash peppers. Cut off tops and remove seeds. place peppers in boiling water for 5 minutes. Remove and set aside. Saute onion in pan for 5 minutes. Add garlic and saute for 2 more minutes. Next add turkey, tomato juice, cherry tomatoes and seasonings. Cook until turkey is no longer pink. Add rice and 1/2 cup mozzarella cheese. Stuff peppers with turkey mixture and top with mozzarella cheese. Bake for 15 minutes or until cheese turns a light brown. Enjoy!

This is the perfect side dish for almost any meal. The lime juice and yest really compliment the Parmesan cheese and potatoes. I used red potatoes but really any type would work. Just make sure to cut the wedges small enough so they are cooking all the way through. I like mine a little more crispy so I tend to cook them closer to 40 minutes.

Ingredients

• 1 1/2 Lbs. small potatoes, cut into wedges
• 3 Tablespoons extra virgin olive oil
• Sea salt
• Freshly ground pepper
• 1 Lime, used for juice and zest
• 1/4 Cup Parmesan cheese

Directions

Preheat oven to 375 degrees-oven rack in the middle. In a medium bowl toss potato wedges with the olive oil, a few big pinches of sea salt and six cranks of pepper or dashes. Arrange the potatoes cut side down on a baking sheet. Place in the oven for 35-40 minutes, tossing the potatoes after 15 minutes.

Whiles the potatoes are baking, zest the lime and it into a few wedges. When the potatoes are cooking, remove from the oven, add more salt and pepper to taste. Serve in a big shallow bowl or platter drizzled with lime juice and dusted with lime zest and Parmesan

Roasted chickpeas are SO easy to make. I love the smell of the sesame oil and roasting these will surely fill your kitchen with the aroma. These are a great snack! I would even serve these at a dinner party.

Ingredients

• 1 Can chickpeas
• 1 Tablespoon sesame oil
• 2 Tablespoons soy sauce

Directions

Combine all ingredients in a small bowl, toss to coat. Spread the chickpeas out on a backing sheet. Roast at 400 degrees for 20 minutes. Stir chickpeas and roast an additional 10 minutes. Serve warm.

This is a recipe for any root-beer float lover, over the age of 21 of course. Any type of chocolate beer would work. I typically use Young’s or Rouge. You will have to go to a true liqueur store to find this beer. On your trip you may find yourself looking at a large variety of beers you have never seen. Go ahead… try a new one.

Ingredients

• Vanilla ice cream
• Young’s chocolate stout beer

Directions

Scoop at least 3 scoops of vanilla ice cream into a large glass beer mug, preferrably one that has been chilled in the freezer. Pour one into glass of ice cream, one can of Young’s chocolate stout beer. Add a spoon and enjoy. Another option for beer is Rogue Chocolate Beer. YUM!

Recipe adapted from Andrew Schloss. This is pretty much the BEST hot dog I have ever had in MY LIFE! The sweetness of the lambic beer hot dog and the richness of the porter in the sauerkraut makes this most magnificent combination. Genius Andrew, genius!

Ingredients

• 3 Cups sauerkraut, rinsed, drained
• 1/2 Cup dark beer (such as porter)
• 1 Tablespoon dark brown sugar
• 1 12-Ounce bottle Belgian raspberry lambic beer
• 2 Tablespoons sugar
• 6 All-beef hot dogs
• 6 Toasted hot dog buns
• Mustard

Directions

Simmer sauerkraut, porter beer, and brown sugar in a heavy large skillet over medium-high heat 5 minutes. Meanwhile bring lambric beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until dogs plump and beer syrup coats lightly; about 8 minutes. reserve syrup. Top each bun with grilled hot dog and sauerkraut; drizzle with reserved beer syrup. Serve with mustard.

Recipe was found in the July edition of Bon Appétit.After trying this one I decided you could use peaches as well if you are not a fan of nectarines. The feta cheese tames the sweetness of the fruit and all together melts in your mouth. The brushed on butter really softens the fruit while cooking and enables you to easily cut through the fruit when you are ready to consume.

Ingredients

• 4 Nectarines, halved, pitted
• 1 Cup coarsely crumbled feta cheese
• 1 Tablespoon melted butter

Directions Prepare barbecue (medium-high heat) or a pan (medium heat). Brush nectarines with butter. Grill nectarines, cut side down, until grill marks appear or if cooking in a pan cut side it light brown, 4 to 5 minutes. Turn nectarines over. Sprinkle with cheese, them pepper. Grill until grill makes appear or until golden brown, 4 to 5 minutes. Serve as a side dish or even a dessert or appetizer.

Recipe adapted from Deen Brothers. The freshness of the avocado dip compliments the freshness of the lime chicken wings. If you are not a fan of avocado’s the lime wings can stand on their own.

Ingredients

• 1 Jalapeño pepper, seeded and sliced
• 4 cloves garlic
• 1/4 Cup vegetable oil
• 1 Tablespoon tomato paste
• Pinch salt
• 2 Tablespoons honey
• 1 1/2 Limes, juiced
• 3 Lbs. chicken wings, rinsed and patted dry
• 1/2 Lime, zested

Avocado Dip

• 1 Avocado
• 1 1/2 Teaspoons lime juice
• 1 Clove garlic, minced
• 1/4 Teaspoon salt

Directions

In a blender, puree until smooth the jalapeño pepper, garlic, vegetable oil, tomato paste, salt, honey and lime juice. Pour marinade over the chicken. Add the lime zest and toss to coat. Cover with plastic wrap and refrigerate overnight.

Preheat boiler to medium heat. Arrange chicken on a baking sheet lined with parchment paper. Broil chicken at least 6 inches from the heat for 4 to 5 minutes per side; or until chicken is crispy on he outside and cooked through. Serve with avocado dip.

Avocado dip as follows. Pit and peel avocado. Place avocado in a medium bowl; mash. Fold in lime juice, garlic and salt; and freshly ground pepper, to taste.