Walnut Tomato Pesto


Walnut Tomato Pesto

1 cup of walnuts

1 cup of cherry tomatoes

3 or 4 pieces of sun dried tomatoes but a bit of their oil

Fresh Basil about a handful (dried about ½ cup)

¼ cup of white wine

1 cap full of white vinegar

¼ cup olive oil

1 teaspoon of salt or to taste

pepper

Parmesan or Romano to sprinkle on top

1 lb of spaghetti

1 cup or so of the water from the spaghetti once the spaghetti is done

Put walnuts in the blender  or food processor first to grind up as much as possible. Put in the rest of the ingredients (except for the spaghetti).  Drizzle the olive oil in last. It should come out only slightly smoother than chunky style peanut butter. A few bits of this and that are fine.

When spaghetti is cooked don’t rinse and put it back in the pot. Mix in as much of the pesto as you like along with the reserved water to make pesto and pasta mix well together.

This can also be used on a hunk of toasted ciabatta or other peasant bread. Add some sprouts and thinly sliced tomatoes. Or without the sprouts you could broil it or not still yummy good!

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Hearty Winter Soup – Mom’s Favorite


2 Leeks

1 Large Onion

1 Cup of Mung Beans (Dahl or split peas will work too)

1 Large sweet potato

1 large zucchini

4 scallions

1 Package of chicken sausage with herbs or with sun dried tomato

¼ Cabbage shredded, I had Bok Choy on hand that had to be used up and worked too

Olive oil to cover the bottom of a heavy, large, stock pot

2 Tablespoons of Better Than Bouillon chicken base

2 Pints of water

Salt if needed

Ground Pepper before serving

a drop of Sherry or a dollop of sour cream a the end.

Cut leeks in half and wash under running water to get all the sand out. Trim bottom and cut thin moon shapes out of the whole thing including the green. Put in stock pot with olive oil add chopped onion and sauté until the onion caramelizes.

Add the four sausages also cut in half length wise and then into little moons. Sauté with the onions and leeks.

Add the chicken base and water

Peel and cut up the sweet potato and add that to stock pot along with the mung beans and cabbage.

cook until mung beans are soft and mushy. You can add water to this as needed to make it soupy or leave it thick and stew like.

15 minutes before you serve add the zucchini

The Decadent Breakfast


I rarely eat dinner, maybe a light snack but never a full meal. By morning I’m starving and go all out. This morning though, my normal huge bowl of fruit, yogurt, granola, toast, egg white, turkey bacon thing just wasn’t enough. Searching the fridge the only thing that popped into sight were raisin bagels. I

Bagel and Chocolate

Chocolate for breakfast

still had some coffee and thought this could be a kind of soft biscotti and proceeded to toast the bagel and then smear it with an organic no fat chocolate sauce made out of pears and cocoa. The toasty warmth of the bagel helped melt the chocolate to a shiny glaze and the result was heavenly. A touch of peanut butter and it would have reminded me of the old candy bar called Chunky. Do they still have those? YUM!

Tomorrow perhaps we will try agave, chocolate and peanut butter.