Thursday, July 24, 2014

Basil Pesto on Fettuccine

with the basil in my garden growing wild, this is how I use it!

·       2 cups fresh basil
·       1 cup sunflower seeds (because Pinole nuts are too expensive)
·       5 cloves garlic
·       1 cup good olive oil
·       1/2 teaspoon salt
·       1 teaspoon black pepper
·       1/2 cup fresh arugula
·       1/2 cup parmesan cheese, grated
1 hot green pepper, seeded

Use a food processor or blender (preference is a food processor)
mince and blend the basil, arugula, garlic, salt, black pepper and optionally the hot pepper
add olive oil and sunflower seeds and mince fine
remove and add parmesan cheese
refrigerate until use.
This is best on fettuccine

Thursday, July 17, 2014

stuffed cabage

Our July cooled down today so I went with something in my mind that my mother would prepare often.
The spices (except the hot pepper) represent her well.
My friend said it was very European and I knew my dad would be pleased with this dish also
stuffed red cabbage, stuffed squash flowers, stuffed tomato and boiled potato

Stuffed cabbage

·       1 lb ground meat mixture of equal parts veal, beef and pork
·       1/ white onion, minced
·       1/4 teaspoon ground allspice
·       1/4 teaspoon clove
·       1 teaspoon kosher salt
·       1/2 teaspoon thyme
·       1 teaspoon course ground black pepper
·       2 eggs
·       1 red cabbage
Optional spices:
·       3 cloves garlic, minced
·       1/2 teaspoon crushed red pepper

The red cabbage is boiled till just soft enough to remove the leaves easily
          (about 10 minutes)
the cabbage is cooled and the juice retained for other use
          (I make borscht with it)
leaves are separated and excess liquid allowed to drained off
The spices, egg, onion, garlic and meat is mixed together well
About a table spoon of meat mixture is placed in each leaf.
The leaves are rolled and placed in a greased baking pan.
baked covered at 350 F for 1 hour
serve warm 

Tuesday, July 15, 2014

Radish Greens

I usually plant radishes and get a good crop in the spring, but hate throwing out the greens!
They are too prickly to be eaten raw in my estimation so I treat them like other greens I like to eat.

Radish greens

·       4 to 5 bunches of radish top, cut into fine strips
·       1 tablespoon of apple cider vinegar
          (any vinegar works, but apple cider is my favorite)
·       1 teaspoon raw sugar
·       1/2 teaspoon crush hot pepper
·       1/2 teaspoon black pepper (accents the spicy radish greens)
·       salt to taste

Cook down on a low heat till the greens are completely wilted and much of the liquid is gone
taste and add more of what ever you like.
It took me 1/2 hour to get it to where I wanted, but you might want it more tender, so more time