Sunday, September 12, 2010

Easy Basil Pesto

Basil Pesto goes great with pasta, bread, soup, or for me crackers.

Basic Basil Pesto
2 cups of basil leaves rinsed and packed
1/2 cup of Olive Oil
1/2 cup of Romano cheese or Parmesan -for this Romano!
1/3 cup of pine nuts or walnuts chopped
2 cloves of garlic minced
salt and pepper
plastic spatula or anything
and some dinner mints (I'll explain this later)

If you have a decent blender or a food processor your lucky. I used my blender for this and I tell you it was aggravating. My blender stinks and I'll go out and buy a food processor ASAP. So I picked up my blender and while it was pulsing, shook it up and down (not recommended).

(Its a good thing to chop and pulse nuts in the blender first if you bought them whole, if not ignore this step). Place nuts and basil together in a food processor along with basil. Give it a few spins around and then add minced garlic. During this time, use your spatula (or whatever works for you) and scrap down the sides. At this point, start to add olive oil-a bit at a time. Add the cheese last and blend in. Put a bit of salt and pepper in for taste.

All this work for one cup of pesto

After eating, or if you have been sampling, place a couple of dinner mints in your mouth so you won't offend anyone with your breath!

Good Day!

Sunday, January 6, 2008

Pasta Primavera

Pasta Primavera

Ingredients:12 oz cholesterol free spaghetti or linguine (or 3/4 of a 16-oz package)
1/2 small bunch of broccoli, cut into 1-inch pieces (about 2 cups)
Vegetable spray or broth, to sauté vegetables
12 oz mushrooms, each cut in half
1 small onion, minced
1 small carrot, cut into matchstick-thin sticks
1 small red pepper, cut into 1/4-inch-thick strips
8 oz evaporated skim milk
1/2 cup fat-free chicken flavor vegetable cube bouillon
1-1/2 teaspoons cornstarch
1/2 teaspoon salt (optional)
2 cloves garlic, minced
1 medium-size tomato, seeded and diced
3 tablespoons fat-free mozzarella cheese, grated or shredded
2 tablespoons parsley, minced

Directions:In a large saucepan, cook pasta as directed on label; drain and return to saucepan; keep warm. Meanwhile, in 2-quart saucepan over high heat in 1" of boiling water, add broccoli pieces, return to a boil, cover and reduce heat to low. Simmer 2-3 minutes, stirring once or twice, until tender-crisp; drain.
Put a 12" skillet over high heat; when hot, add broth, garlic, onion and carrot; stir frequently, until golden and tender-crisp. Add red pepper and mushrooms and cook, stirring, until vegetables are tender.
In 2-cup measuring cup, mix skim milk, fat-free broth, cornstarch and salt. Blend well with a fork, until all the lumps are dissolved.
Stir the milk mixture into the vegetable mixture in skillet. Over high heat, bring to a boil and cook 1 minute. Add tomato, cheese, parsley, broccoli and pasta, tossing to coat all well with sauce; heat through.
Makes 6 main-dish servings.

Monday, December 17, 2007

Nestle Toll House Chocolate Chip Cookie Recipe

There is nothing like chocolate chip cookies. This recipe is so easy you can't go wrong!

Nestle Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Pre heat oven 375°
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
Stir in flour mixture slowly and beat in.
Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 5 to 11 minutes or until golden brown.
Cool on baking sheets for 4 minutes remove to wire racks to cool completely.

Taken from

Saturday, November 10, 2007

Easy Egg Drop Soup

For those of you who are tired of eating out of a can. I found this very simple recipe for Egg Drop Soup.
Egg Drop Soup

Heat 2-4 cups veggie broth until boiling. Lower heat to a simmer.

Add:A dash of garlic salt a dash of garlic powder a dash of onion salt a dash of onion powder.

Mix in a small cup: 1/2 cup water with 2 teaspoons cornstarch, mix until it looks like milk.

Slowly pour small amounts of cornstarch mix into the broth, stirring constantly, until it thickens a little bit.

Beat eggs slightly, dribble into the simmering broth, remove from heat.

Pour in serving bowl and top with green onions and your good to go.

Tuesday, November 6, 2007

Are you a Foodie?

The art of cooking produces the dishes, but it is the art of eating that transforms them into a meal." Marcella Hazan, writer

According to Wikipedia Foodies are,
"a distinct hobbyist group in the United States। Typical foodie interests and activities include the food industry, wineries and wine tasting, food science, following restaurant openings and closings, food distribution, food fads, health and nutrition, and restaurant management."

Coming home from school as a child, I could smell my Mother's cooking as soon as I stepped in our apartment building. She would make Lasagna with ground beef and sweet sausage from the local A&P. She'd squeeze the meat out of the sausage and mix all the meat together. "It made the ground beef taste better," she would say. She was right! To me she was the best cook in the world and my first teacher.

I started foodie Hub to reach out to other Foodie's who love to share thier love of food. If you have an interest in the tasting preparation and just the love of food you have come to the right place.

Hoping to hear from you!

"Are you an expert foodie?" Take the test tell me your score.