Tag Archives: Pesto

Pesto Turkey Pasta

I need to start by saying I try to keep my online media presence pretty low key, well actually I do the same in my day to day “real” life as well. I think I share just enough information about me and also about my family. I try to not “offend” or “overshare” too much and I don’t normally talk about the 3 hot topics; money, religion and politics. At least that was the top three while I was growing up.  Today it seems there is nothing off limits; more and more things are coming out of the shadows everyday.

I was very saddened to hear about the tragedy of Kate Spade and now Anthony Bourdain. I initially wrote the word suicides but I took it out and replaced it with tragedy because it sounded too harsh to me. I was brought up to not talk about anything too personal and I really don’t. Thankfully my daughter does not follow the same rules as I do. She needs help she asks, maybe someday I’ll be more like her.
IMG_2852.JPGI am a firm believer and have said it many many times that no one knows what goes on behind closed doors. My heart breaks for their families and I hope that something positive can come out of these tragic losses. I felt I needed to say this as I have been thinking about it constantly. Depression is real if you need help please ask
US National suicide prevention line: 1-800-273-8255.

IMG_2848I don’t really know how to lead into the recipe I want to share with you so here it goes. My daughter made some delicious Basil Pistachio Pesto last weekend and what we didn’t eat with crackers I thought about using the rest for dinner. I also had some turkey cutlets that I needed to cook up and so it screamed pasta night. This would also be great if you had any leftover turkey though most people I know only eat turkey around Thanksgiving which is kind of a shame.  Who knows maybe you’ll want to try this and make a turkey leg or breast.
IMG_2849Pesto Turkey Pasta

2 large eggs
½ cup pesto – make fresh or buy your favorite brand (my “norm” recipe below) 
Box of pasta – farfalle, egg noodles, gemelli or similar
1 Tbs olive oil
1 lemon zested
1 medium onion diced
2 cloves garlic minced
2 cups chopped cooked turkey meat (cutlets or leftovers)
Kosher salt
Freshly cracked black pepper

Boil water for the pasta and cook according to the package, drain reserving some of the liquid.
IMG_2851.JPGIn a medium bowl add the pesto along with the eggs and the lemon zest.

Saute the onions along with the garlic, add the chopped turkey cook through, or add the already cooked turkey.  
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Add the pasta to the onions and turkey. Pour the egg pesto mixture over the pasta turkey. The heat will cook the egg – similar to carbonara.  


Season with salt and pepper to taste.  If needed add some of the reserved pasta water to lighten up if needed.

Basil Pesto
6 Ounces of washed and dried basil leaves, stems removed
4 Ounces of pine nut
6-8 Cloves of Garlic
2 Ounces of grated parmesan cheese
Olive oil – Salt and Pepper
Combine first 3 ingredients in a food processor or blender, pulse to combine. Add olive oil until you get the consistency you like, finish by adding the Parmesan cheese a little salt and pepper pulsing until combined.  Enjoy with and/or on just about anything.

 

Basil Garlic Pesto

This summer has been pretty rough on my gardens. I lost my peppers, eggplants and all but 2 cucumber plants. My squash plants have been flowering quite a bit but not producing like in years past. Not to say we haven’t been eating anything, we have some wonderful potatoes, carrots, beets and apparently I only know how to grow enormous cabbages; who knew!
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he one up side are my herbs; they are amazing this year so much so I think I need to do some research on how to start drying them. I’ve never attempted drying my own herbs; how hard can it be right? Stay tuned!
IMG_5393Basil being one of my favorite herbs but never really having great luck in growing it in abundance; until this year, this is the first time I didn’t have to pick up a package from the store in order to make my yummy pesto.
IMG_5375I had taken out of the freezer some bone in skin on chicken quarters the other day that I needed to cook up. I can’t express enough that a liberal amount of kosher salt and black pepper on both sides and baked in the oven for about 45 minutes on 400’F and you will have the most tasty piece of chicken that honestly doesn’t need anything else but to cover it with a little garlic basil pesto and ahhhhhhh a simple but glorious dinner. I used my trusty little vegetable swirler; I don’t even remember what it’s really called; but for about $20 a few years it is pretty cool!. A small diced up onion sauteing in a little olive oil and add your swirled veggies a little salt and pepper and in a quick 3-4 minutes you have a wonderful side.
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IMG_5392Basil Pesto

6 Ounces of washed and dried basil leaves, stems removed
4 Ounces of pine nut
6-8 Cloves of Garlic
2 Ounces of grated parmesan cheese
Olive oil – Salt and Pepper
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Combine first 3 ingredients in a food processor or blender, pulse to combine. Add olive oil until you get the consistency you like, finish by adding the Parmesan cheese a little salt and pepper pulsing until combined.  Enjoy with and/or on just about anything.

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Not easy being green – why do veggies get such a bad rap

I am just as guilty as the next for steering clear of everything green growing up!  I was brought up in the era of having to sit at the table until my plate was cleared.  I see good and bad in this approach.  I still feel the need to finish my plate, which is bad for your waist line; good for making you try food that scares you.  I recall as a child placing peas along the underside rim of my plate in hopes that no one would notice.   The family dog wasn’t opposed to any veggie of any color; pretty sure because they don’t see color hmmmm.

I didn’t change my ways until my early 20’s and it has been ongoing challenge ever since.  I have been pretty successful over the years hiding things I dubbed yucky!  I can cut up an onion so small that it disappears in a soup love the flavor, didn’t like the texture – I don’t have to do this as much anymore.  Broccoli was hidden in stir fry or covered with cheese sauce.  Peas were usually covered with gravy mostly only in chicken pot pies.  Asparagus was always covered with hollandaise and just in the last 2 weeks I have been working on brussel sprouts.

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There is speculation that if you eat something 7-10 times you can train yourself to like it.  For the most part I do believe this.  I can now eat Peas, Asparagus and Broccoli without smothering them with anything.  Brussel sprouts are still a work in progress; I am only on try 4 but I haven’t given up hope yet.

Asparagus – we love (except my son) roasting or even grilling with just a little olive oil, kosher salt and fresh cracked black pepper. We now have an asparagus patch in our garden
Peas – I only like frozen sweet peas – and they are a great tasting side as well as a punch of color – presentation, presentation, presentation.
Broccoli – great steamed or pan seared with some shallots, kosher salt and fresh cracked black pepper. We have been growing broccoli for many years with great success – We harvest and freeze when we can’t keep up before it flowers.
Brussel Sprouts – we are still eating them with a gravy or sauce of some sort – we are working on it – these look cool but they won’t be making it into my garden anytime soon.

Pasta

1lb tube pasta such as rigatoni, (whole wheat works too)
2 cups frozen peas
3/4 cup pesto
2 handfuls argula
8 oz goat cheese

boil pasta (in salted water) according to the packages directions, at the last minute add the peas, drain and return to the pot. Add pesto and stir to combine.  Add the arugula and toss. Cruble goat cheese on top and a grind of fresh crack black pepper.

*If you wanted to use this as a meal add some diced cooked chicken

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Basil Pesto

6 ounces fresh basil, stems removed, washed and patted dry
4 ounces pine nuts
5-6 garlic cloves (or 7-8 like I do)
2 ounces of grated parmesan cheese
2/3 cup olive oil – more or less
kosher salt
fresh crack black pepper

Combine basil, pine nuts and garlic in a food processor or blender. Pulse until all combined and chopped. Add olive oil to desired consistency. Finish by pulsing in the parmesan cheese, season with salt and pepper to taste.

My Obsession with Garlic

I think as you start to truly enjoy the taste of food you tend to want more flavor, you want and think everyone should flavor all that they cook with at the very least salt and pepper.  I have found my one true food obsession and it is with garlic.  There are very few dinner items that I make that do not involve garlic in some form or another.  I love chopping it, pressing it, smashing it and leaving it whole.  Roasted garlic is just awe inspiring to me and so useful in many ways.  So much so that a few years ago I planted 40 cloves, they were not huge bulbs come harvest time but they were oh so tasty and we had enough for many months.  Towards the end they were drying out a little, so the next year I decided to peel each clove and freeze them; two and half hours of my life UGH!  While this worked nicely they lasted close to a year, the only down side was they were only good for pressing.  The flavor never really left them so that worked in my book. I decided the 3rd year I would plant 80 cloves and leave some whole, freeze the rest.  I thought I had a great plan unfortunately due to the crazy New England winters I lost them all.  Utter devastation in my house over the loss of garlic.  This year I planted 80 cloves again alas only 40 survived.  I will figure this out someday!  Thankfully Garlic is readily available so I can and do always buy it from the market.

A friend mentioned she was reading my last post and makes garlic mashed potatoes she never thought of flavoring the water at the beginning with garlic, she said she was totally going to try it that way, I hope she likes it.

A shocking thing to me is I have come across a few recipes that do not have garlic in them, not sure why that is, maybe the person making the dish is not obsessed with garlic as we are. Maybe they do not think it is necessary, maybe they are allergic, is that even possible???  But being me I just have to deviate and add at least SOME garlic to almost everything.

I do find that when a recipe asks for 2-4 cloves I tend to add 4-8.  I don’t think that is a bad thing, my son jokes that we are immune to garlic which is why I have to add more.  I am totally OK with that!   My daughter just reminded me of our running joke that no vampires will be coming to our house anytime soon!

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Basil Pesto – SO YUMMY!

6 Ounces of washed and dried basil leaves, stems removed

4 Ounces of pine nuts

6-8 Cloves of Garlic

2 Ounces of grated parmesan cheese

Olive oil – Salt and Pepper

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Combine first 3 ingredients in a food processor or blender, pulse to combine. Add olive oil until you get the consistency you like, finish by adding the parmesan cheese a little salt and pepper pulsing until combined.  Enjoy with and/or on just about anything!

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One–Pan Pasta – Great for week night meal; we have also made this on the grill’s side burner!

 1 lb. Linguine

1 lb. Cherry or Grape tomatoes halved

1 Onion diced

4-6 cloves of Garlic

½ tsp. crushed Red Pepper Flakes

6 Cups Chicken Broth

1 bunch of Basil

Olive Oil

Kosher Salt

Freshly ground Black Pepper

Freshly grated Parmesan Cheese

Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, 2 tablespoons of olive oil, salt, pepper and the chicken broth in a large straight sided skillet

Bring to a boil over high heat, boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and broth has nearly evaporated.  About 9 minutes.

Season to taste with salt and pepper.  Divide among 4 bowls and garnish with basil.  Serve with Parmesan cheese.

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