Basil Pesto

We bought some gorgeous looking fresh basil from the Local farmer's market. It smelled so good. I had to make pesto to save the fresh basil before it got bad, and I baked eggplant, chicken, pesto pizza. 

 Ingredients

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese. 

http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2/index.html

Classic Pad Thai

 Recipe was taken from http://www.heinzitup.com/view_recipe.asp?RecipeID=9


Ingredients:

	8 oz (250 g)	medium width rice vermicelli noodles
	3 tbsp (45 mL)	vegetable oil
	1/4 lb (125 g)	ground chicken
	1 tsp (5 ml)	hot pepper sauce
	1	red pepper, thinly sliced
	1/2 lb (250 g)	peeled, deveined raw shrimp
	3	cloves garlic, minced
	2 tsp (10 mL)	freshly grated gingerroot
	1/2 cup (125 ml)	vegetable or chicken broth
	1/2 cup (125 mL)	Heinz Tomato Ketchup
	1/4 cup (50 mL)	lime juice
	3 tbsp (45 mL)	each granulated sugar and fish sauce
	1 1/2 cups (375 mL)	bean sprouts
	3	green onions, thinly sliced
	1/4 cup (50 mL)	each fresh coriander or parsley leaves and chopped peanuts

Preparation:

	Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
	Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
	Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir–fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
	Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts. Makes 4 servings.

Stuffed Spaghetti Squash with vegetables & Mozzarella cheese

Ingrediants

1 Small Spaghetti squash

1 medium tomato

3 celery stalk

1 Red pepper or Green is fine too

1 medium onion chopped

2 cloves garlic chopped

1/2 Green chilli seed removed and chopped

2/4 cup spaghetti sauce

1/4 teaspoon dry thyme

 1/4 teaspoon dry basil

1/4 teaspoon dry parsley

1/4 teaspoon oregano

salt and pepper to taste

3 tablespoon olive oil

mozzarella cheese

2 tablespoon Cilantro chopped 

 

Method

Cut squash in half lengthwise. Scoop out seeds. Put the water to boil in the pan. Cook squash in to the boiling water for 30 minutes in the cover pot. mean while in one pan heat the oil. Add garlic saute it for few seconds and add onions. cook the onions until tender, add pepper and celery. cook it for 1 minutes and add tomatoes, herbs, salt and pepper to taste. cook more 2 to 3 minutes on medium- low or until tomatoes are tender. by the time now squash should be done. cool down the squash with cold water scoop out the spaghetti and squash should look like a boat or a cup to stuff the veggies in. Add the spaghetti in to the vegetable mixture in the pan. add spaghetti sauce and coriander. cook it on low for 2 minutes. Preheat the oven on 400F.

Take a baking sheet Grease it lightly. Stuff the Squash boats with vegetable stuffing cover it with mozzarella cheese. Sprinkle it with lill paprika. Arrange those squash boats on the baking sheet. 

 Bake it in the oven for 30 minutes. Serve it hot.

STUFFED OMELETTE

An simple omlette preparation which is stuffed with healthy vegetable.

Ingredients:
Eggs 3
Oil 2 tablespoons
Spring onions, sliced 2
FOR STUFFING
Oil 2 tablespoons
Garlic, chopped 10-12 cloves
Ginger, chopped 1 inch piece
Green capsicum, cut into thin strips 1/2 medium
Yellow capsicum, cut into thin strips 1/2 medium
Red capsicum, cut into thin strips 1/2 medium
boiled and sliced chicken 3 tablespoons
Sprouted Green gram( you can use green peas) 3 tablespoons
Salt to taste

Directions:
Method

Slice spring onions and the greens, Heat oil in pan, add spring onions and the greens, garlic, ginger, green capsicum, yellow capsicum, red capsicums, sprouted grams, chicken and salt. Toss and cook for a minute. Set aside.

Break three eggs into a bowl and whisk with salt and a little water well.

Heat a little oil in a pan. Pour some egg mixture and rotate the pan so that it spreads evenly all around. Cook till the underside is done and the edges begin to loosen.

Remove the omelette onto a work top, place some of the stuffing on one side and roll.

Similarly make the other omelettes.

Cut each omelette into half and serve. If you wish you can roll them in aluminium foil and serve.