Hey Good Lookin' Watcha Got Cookin'

[Nancy OShea]

I've got a fresh pesto pizza coming out of my oven.  Pesto is one of my favorite "go to" foods.   It has so many uses and it's simple to make in a food processor.

KALE & WALNUT PESTO RECIPE

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• 1/2 Cup walnuts, toasted.
• 3 Cups firmly packed kale leaves ,  chopped with coarse stems removed
• 1 Cup fresh basil
• 1 Cup fresh parsley, chopped
• 1 lemon, juiced
• 2 tsp grated lemon zest
• 3 garlic cloves, peeled & chopped
• 1/2 Cup grated parmesan cheese
• 1/2 - 3/4 Cup extra virgin olive oil
• Salt & pepper to taste

METHOD:

1. Toast walnut meats in a small skillet over medium heat for 3-5 minutes until lightly browned.  Off heat and allow to cool.
2. Add kale, basil & parsley to your food processor bowl and pulse 10-12 times, scrapping  down sides as needed.
3. Add toasted walnuts, garlic, lemon juice, zest and a little salt & pepper.  Pulse 5 times.
4. Add grated parmesan cheese.
5. With motor running, slowly add olive oil through chute until desired consistency is reached.
6. Spoon pesto into a container and store covered in refrigerator up to 5 days.

Pesto can be used on fresh cooked pasta, spiralized zucchini noodles, steamed vegetables, sandwiches or pizzas.

Now whatcha got cookin' in your kitchen?

[lutishar52685429]

Luk good

[Nancy OShea]

North American Bird Flu is fueling more supply chain issues lately.   Once considered a budget-friendly protein option, eggs are up to almost $8/dozen now, if you can find them.

Inflation Fighting Egg-free "Egg Salad" with Tofu 

Feel free to adjust ingredients to your taste preference. 

• 10 ounces firm or extra-firm tofu (pressed to expel excess moisture).  If you don't have a tofu press, place curd between 2 trays topped with a few large cans of tomatoes and wait 20 minutes.  Discard excess water.

Combine crumbled dry tofu in a bowl with:

• 1/2 cup finely diced celery with leaves.
  
• 1/3 cup your favorite vegan mayonnaise
  
• 2 tablespoons finely chopped chives or scallion (spring) onions
• 2 tablespoons chopped dill or tarragon
  
• 2 tablespoons chopped parsley
• 1 clove minced garlic
• 1-1/2 teaspoons Madras curry powder.
  
• 1 tablespoon capers
• 1/2 tablespoon apple cider vinegar
• 1 teaspoon hot Chinese mustard or 2 teaspoons Dijon mustard
• Fresh ground salt & pepper to taste.

Cover & refrigerate for 1 hour.  Serve on bread slices or over a bed of mixed greens.  I sometimes top with grated carrot, thinly sliced radishes, cucumbers or sprouts. 

[Nancy OShea]

Moroccan Lentil & Sweet Potato Soup

This highly aromatic soup will warm you up and freezes well for leftovers.

Add to food processor bowl (chopping blade attached):

1 medium onion, peeled & rough chopped,

1 large sweet potato, peeled & rough chopped,

1 large carrot, peeled & rough chopped,.

3 cloves garlic, crushed & peeled,

1 inch of fresh ginger root, peeled & rough chopped (or grated),

Lock processor bowl & cover in place. 

Pulse a few times to chop into smaller pieces. DO NOT PUREE.

In a large pan over medium high heat, add:

3 TB olive oil,

2 tsp ground cumin,

1 tsp ground coriander,

1 tsp turmeric powder,

1 tsp smoked paprika,

1 tsp ground cinnamon,

(optional, 1/4 tsp ground cloves)

Stir.

Add & stir well after each addition:

Chopped vegetables,

4 C of stock (chicken or vegetable),

1 28 oz can of whole or diced tomatoes (with juices),

1 C of dried brown lentils, sorted, rinsed & drained.

Salt & pepper to taste.

Bring ingredients to a simmer. Reduce heat, cover & slow simmer for 20 minutes, stirring occasionally.

Add 2 C of water (if needed) and 1 TB chopped fresh cilantro leaves.

Stir well and adjust seasonings as desired.

Cover & continue simmering for another 25 minutes until lentils and sweet potato are tender.

If desired, use a stick blender to puree some of the soup before serving.

Ladle into bowls & garnish with fresh chopped cilantro leaves. 

Serve with artisan bread or crackers.

(Yields about 8 servings)

Bon appetit!

[Ussnorway]

sounds yummy but its still to hot for soup downunder

[Jessie29210896dcsk]

Thanks for the recipe! Looks delicious!