Pesto

Its been awhile since I have last posted anything on my blog. I have been out of touch with it and doing a lot lately to get around to writing/creating something.

Pesto - easy to make. If you don't know how to do it already here is how. If you do know how but want to try this one then please do. It came out great.

Ingredients: 

3 Cups of Basil (Fresh)
4 Garlic Cloves (Minced)
1/2 Cup of Olive Oil
1/3 Cup of Pine Nuts or Walnuts if you want.
1/2 Cup of Parmesan Cheese
Salt
Pepper

Directions:


Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add a little more olive oil if you want it a bit more smooth. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta or spread onto some nice fresh bread for a snack.

Yield: Makes 1 cup.

Roasted Garlic and Tomato Linguine

Tonight for dinner I decided to go with a pasta. I haven't made a pasta in a very long time (trying to cut back on the carbs). My brother was over and hungry. It was a very quick meal to prepare and goes a long way esp for leftovers. I decided to make some roasted garlic and tomatoes again because they add so much flavor to a meal.

I roasted garlic, tomatoes and cherry tomatoes.

Ingredients:

1 tub of fresh sundried tomato or normal pesto, homemade or store bought. Tonight I used store bought freshly made
1pkt of linguine
Fresh Parmesan
1 Pkt of Cherry Tomatoes
2 Whole Tomatoes
1 whole garlic bulb
Olive Oil
Pepper

Directions:

Pre-heat oven to 375F (180C)

Take the garlic bulb and cut about 1/2in or so off the top. Use about 1tbsp of olive oil and cover the top of the garlic bulb, letting the oil seep down into the garlic cloves. Next drizzle olive oil over the cherry tomatoes. Wrap both the garlic bulb and cherry tomatoes together tightly in foil. Then take the 2 whole tomatoes and slice about half way down from the top of the tomato. Make sure to not cut it in half completely. Do this so you have about 6-8 what would be slices. Then pour olive oil over the top letting it go down inside the tomato. Wrap the tomatoes together tightly in foil. Put into oven for about 20-25mins.

While those are roasting take your pasta pan and add enough water so its a few inches from the top of the pan. Add some salt and some oil. Salt for making the water come to a boil more quickly and oil to help your pasta to not stick together. Bring to a boil. Once boiling add your pasta. By this time you will have about 10mins left on the timer for the roasted veg which is perfect because pasta will take about 10mins to cook.

Everything will then be done together. Take out your veg but leave wrapped in foil for now. Drain your pasta and put back into the pan adding some olive oil and mix so your pasta does not stick together. Put the lid on it to keep it warm. Next take your veg and dice or slice (however you want it). I diced my roasted garlic (remember roasted garlic is not as strong as just eating garlic. You can add a lot and it will taste fantastic). Leave the cherry tomatoes whole because when you bite into them they will burst in your mouth with all sorts of flavor. Add all to pasta including pesto, mix, shred some fresh Parmesan cheese on top and serve.

Serves: about 6

Serve with garlic bread and salad. Enjoy :)

Sauteed Spinach

Tonight for dinner I decided to make some sauteed spinach and hummus bruschetta. The flavors of these two mix very well. Its a real simple dinner to make when wanting something light to eat for dinner or just want a snack. The bruschetta will go really well at a dinner party, small get together, potluck etc. These are two simple recipes that I know you will enjoy.

Sauteed Spinach


Ingredients

1 bag of baby leaf spinach
3-4 garlic cloves, crushed
2 tbsp of olive oil
pepper
salt

Directions

Peel and dice or crush your garlic. Put the 2 tbsp of olive oil in a frying pan. Heat frying pan on medium-high heat. Add garlic then empty bag of spinach into a deep frying pan. (The garlic will cook really fast once the pan is warm so be sure not to burn it). Saute the garlic for about 30secs then add the spinach. Cook for about 2-3 mins till the spinach is wilted but not slimy. Serve adding pepper and salt to taste.

Serves 2 (Depending on bag size)

The Benefits of Spinach

Tonight for dinner I decided to make some sauteed spinach. The reason I made spinach was because I just felt like something light and easy. Spinach is really great to eat when wanting some veg. I know some of you are probably thinking "nasty, spinach". The way I make it you will probably enjoy. It goes well with some grilled chicken or some Asian dishes. For those of you who don't know spinach has really great benefits. Once you read about them you will probably start considering it in your normal diet/food consumption.

Benefits of spinach are - It’s low in calories yet very high in vitamins, minerals and other phytonutrients. When you consume this healthy food, you don’t need to worry about your weight-loss diet as you take in abundant, good-for-you nutrients.

Spinach is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6. It’s a very good source of protein, phosphorus, vitamin E, zinc, dietary fiber, and copper. Plus, it’s a good source of selenium, niacin, and omega-3 fatty acids. 

Spinach is loaded with flavonoids which act as antioxidants, protecting the body from free radicals. Researchers have discovered at least 13 different flavonoid compounds that act as anti-cancer substances. The various nutrients offer much in the way of disease protection.

The mineral iron is particularly important for menstruating women and growing children and adolescents. In comparison to red meat, spinach provides a lot less calories, is fat and cholesterol free, and an excellent source of iron. Because iron is a component of hemoglobin, which carries oxygen to all body cells, it’s needed for good energy.

Another of the benefits of spinach is that this is a heart-healthy food. It’s an outstanding source of vitamins C and A which are antioxidants that help reduce free radical amounts in the body. The antioxidants work to keep cholesterol from oxidizing. In addition, folate is good for a healthy cardiovascular system, as well as magnesium, a mineral that helps to lower high blood pressure.

Gastrointestinal health can be guarded by eating more of this food. The beta-carotene and vitamin C work to protect the cells of the body’s colon from the harmful effects of free radicals. Also, DNA damage and mutations in colon cells may be prevented by the folate that’s present in this green leafy vegetable. Some conditions that are identified as inflammatory, such as arthritis, osteoporosis, migraine headaches, and asthma, may be helped because of the anti-inflammatory properties of some of the nutrients found in spinach. Studies have shown that consumption of green leafy vegetables such as spinach may slow the age-related decline in brain function. 

Whats the outcome..eat spinach :)

Spinach Dip

Today I had the great opportunity to attend my younger brother's baby blessing (christening). Of course this was an opportunity to have food afterwards so why wouldn't I go. While thinking about what to make for probably what was going to be a pretty big gathering it occurred to me that I never made a spinach dip before. Weird that I was craving one all of a sudden. So I decided to make a Spinach Dip. I knew I had to make quite a bit, at least enough for 20 people. Of course you can adjust accordingly depending of size of party or if you want left overs. I decided to go ahead a use organic frozen spinach because it came in a bigger bag for me to use. Use light ingredients for less fat of course. In my opinion though using "light or fat free" ingredients usually means more crap that's put into the products to make it less fat...I decided to use whole but of course that's up to you. So this is what I came up with ..

Ingredients:

1 kilo (2lbs) of chopped spinach, thawed and excess liquid squeezed out

1 cup mayo (light or not)
1 cup sour cream (light or not)
1/3 cup spring onions finely chopped
1/2 cup of shredded Parmesan Reggiano
3 garlic cloves crushed (optional)
pepper
salt to taste

Directions:


Spinach thawed, rinsed and drained of excess liquid. You then want to dice your spring onions (salad onions). Mix all ingredients together. Put in the fridge for about 30mins or serve immediately.

Now what I made served literally about 10-12 people. Probably depending how much everyone takes. I say to be safe 8-10 easily.

I like this recipe because you cannot taste so much of the spinach like you can in some other recipes. It has a great sweet creamy flavor to it that I know you will enjoy.  Enjoy :)

Roasted Pepper Bruschetta

Here is a simple bruschetta recipe that I came up with. It will be great to do next time you need some party food or just feel like something light to eat. It came out great and the flavors mixed really well. You will have to try to find out :)



Ingredients:

1 loaf of Organic Baguette (6-8 Slices)
1 Sweet Red Pepper
1 Garlic Bulb
1 Tomato (sliced)
1 Tbsp of Olive Oil
Pepper
Salt


Directions:

Pre-Heat oven 375F (185-190C). Take the sweet red pepper and cut off the stem end, de-seed and slice horizontally then slice again. Drizzle with olive oil. Next take the garlic bulb and cut about 1/2 inch of the top. Drizzle garlic with the tbsp of olive oil. Cover the garlic bulb completely with foil. Place both the red pepper slice and garlic bulb onto baking tray. Roast for about 20-25 mins.

Once the timer is down to about 2-3 mins slice your bread and place on oven rack. Everything will then be done together. When done take a slice of tomato and rub the bread (just want the juice) then peel a garlic clove and spread onto a slice of bread (repeat for every slice). Then slice the sweet pepper to length desired and put on bread. Drizzle with olive oil, sprinkle salt and pepper on top. Done

Serves 2-3

Veg and Fruit

Are you eating enough fruit and veg? Fruit and veg are a vital source of energy and vitamins. I make sure I always have fruit in veg in my house even if there is no other food. I make a lot of salad. Salad was always a part of the meal while growing up and I have pretty much stuck to that habit. Sometimes I just go a whole day and just eat fruit because I don't feel like eating anything else. Those are the times when I feel best. I can tell when fruit and veg is cut out of my diet that I feel more tired and have less energy.

In the many places I have lived I have heared some people refer to salad and fruit as "Rabbit Food". They say why would I eat rabbit food when I can eat "Man Food". Well saying that first of all makes you ignorant and second you to can die of any of the cancers that are out there today.

Fruit and Veg should be part of anyone's diet these days. It should come from a local farmer or be organic. Have you seen fruit and veg that isn't massed produced, from a local farmer or is organic. It's almost completely different in size, color and taste. Sometimes buying from a local farmer or organic is cheaper as well.

In the end you need to ask yourself, am I getting enough fruit and veg? If not what do I need to do about it.

Below is a chart showing why its a good idea to eat fruit if you dont already know. (Sorry dont have a veg one yet)

What are your thoughts and could you be eating more??