Archive for Pesto

Food this week….

Posted in Cooking, Food, Life, Writing with tags , , , , , , , , , , , , , , , , , , , , , , , , on October 19, 2016 by urbannight

This week I’m making some interesting made up recipes.

Spinach and Clam Sauce Spaghetti with Sea Scallops.

Put 1T butter and a drained can of minced or chopped clams into a small sauce pan, season with salt and cayenne.  Chop a cup or large handful of spinach.  Add to sauce pan.  Add 6 T of spaghetti sauce and 2T of pesto sauce.  Let simmer on low while cooking up 1.5 servings of spaghetti noodles.  Drain and put into sauce, stir.  Cover on lowest heat to keep warm.  Sear 3 or 4 sea scallops in butter, drizzled with lemon, seasoned with salt and cayenne.  Cut into half, plate pasta with spinach and claim sauce, place scallops on top.  Serve.

Chicken and Avocado on Rice. (by far the easiest)

Buy chicken strips cut for stir-fry.  Dice up.  Season to taste.  Fry up.  While frying, put 2 packets of Uncle Ben’s Basmati Rice in microwave and cook per instructions.  Half and dice up one avocado.  Put rice into 2 – 4 bowls.  Season rice to taste.  I use Cayenne.  Divide fried chicken over the rice.  Top with diced avocado.  Serve.  (I tend to make larger portions because avocado needs to be eaten quickly and I cook for myself.  If you have a family, making this as four servings with a salad and a second veggie side would make for a more balanced meal.)

Sausage and Cabbage in Ro-Tel.  ( someone gave me this one)

Melt a stick of butter in a pan.  Saute a shredded small cabbage and diced onion for 5 minutes.  Cut up sausage or kielbasa.  Add kielbasa and a can of Ro-Tel.  Cover and simmer for 20 – 25 minutes.

Beef and Spinach with Ravioli Soup.

1 lb meat, (I’m using beef).  Fry up with some onion.  Add half pot of water.  Bullion or broth. Season to taste.  Bring to boil.  While this is going on, chop up several cups of spinach.  Have a package of whatever flavor of stuffed Ravioli or Tortellini trips your trigger.  Add the pasta. Cook until done.  Add spinach.  Simmer until spinach is wilted and serve.  I’ve made this with Kale as well and chicken and ground turkey and ground chicken.  The only way I hated was with the ground chicken.  I just think I hate ground chicken.

 

 

My Experimental Kitchen. Cooking as Art.

Posted in Art, Books, Entertainment, Food, Life with tags , , , , , , , , , , , , on April 19, 2011 by urbannight

I love to cook. I love cookbooks. I love the glossy coffee table cookbooks where every dish has a picture. Cooking is part science and part art. Art for your tummy. It can be visual art. But it is more important that it is art for you taste buds.

I have to share the most WONDERFUL pasta dish I made tonight.

Chicken and Garlic Tortellini in a Tomato Pesto

Since I’m serving myself from the pot and dishing the leftovers into freezer bags for work you don’t get to see any pictures. Between cleaning, packing, and trying to move, I didn’t want to dirty an extra dish to take a picture.

(Sorry, I don’t use many measurements)

In a food processor add two tablespoons of basil, pine nuts (I used almonds today), some cheese (any hard white Italian type), red pepper flakes (you can skip this), onion, garlic, and olive oil, a bit of hot water (not much) will help it mix. You are balancing the rest of the stuff to the amount of basil you used. Run until mixed very well. Add one of the small cans of tomato sauce (5 oz). Blend well. Set aside.

Put one package of cheese and garlic tortellini in a pot to cook. Dice up two chicken breasts. Fry in a tablespoon of olive oil (use a large pot). Season with a bit of pepper, salt if you use it, and when half done add the some of the pine nuts (almonds) and finish cooking until chicken is done.

Add the tomato pesto sauce to the chicken to heat while the tortellini finishes. Once done, drain and add to the chicken and sauce. Toss well.

Makes 5 servings. I sprinkled a bit of cheese on top (not much, just to look pretty). I used a soft cheese for the topping. Another white Italian cheese.

I’m deliberately leaving out the exact type of cheese used because you should use your favorites rather than mine, or what is available, or what you have in your fridge. That’s what makes experimental cooking so fun.