Pesto Goodness

Time it took me: 5 minutes
Money, Money: $7
This is basic pesto sauce that can be used for pasta, pizza, chicken...or just about anything. I love anything with pesto in it-you will definitely be seeing this used in many further recipes. Stay tuned for Pesto Gelato, or maybe not.

Now, this isn't the most appetizing photo, but it depicts my handy tip--Pour Pesto into an ice cube tray and freeze, then wrap each Pesto Pop individually. They are each a serving.

You'll Need:
4 oz basil leaves, stalks removed and torn into pieces
1/2 tsp salt
1/2 tsp ground pepper
3-4 cloves garlic crushed
2 oz pine kernels or walnuts
6 tablespoons grated Parmesan/Romano mix
1 1/4 cup olive oil

Puree all ingredients in a blender, salt and pepper to taste, then pour into ice cube tray.

I think I doubled this recipe to fill one ice cube tray. I bought a crate of basil from the grocery store. (the pesto has lasted us 2 months...and still going)

Cranberry Sauce

How long it took me: 15 minutes

Cost: $3
This is a very basic cranberry sauce. Its not too sweet and oh so easy to make.

Mike is a hand model in his spare time.

You'll Need:
12 oz bag cranberries
1 cup sugar
1 cup water
2 1/2 tsp orange peel (zested)
1/2 tsp Kosher salt

In a frying pan, bring all ingredients to a boil and reduce heat after cranberries have burst. Simmer for 15 minutes. Refrigerate in tupperware or festive mold. Keeps for about a week, unless frozen.

Velvety Squash Soup

Time it took me: 1 1/2 hours
Funds needed: $7
I was really nervous to see if this would actually turn out...and taste good. Although it took some elbow grease and time, I was surprised by the results-it was pretty dang good. I happened to have made cranberry sauce early for Thanksgiving so I served it on sourdough bread to go with the soup. Mike's comment on the meal: "Wow, this is a perfect fall meal."

Recipe taken and adapted from Cooking Light (November 2007)

You'll Need:
1 butternut squash
1 acorn squash
Cooking Spray
2 cups chopped onion
2 tsp olive oil
5 cups fat-free, less sodium chicken broth
2/3 cup apple cider
2 tablespoons molasses (I used honey and brown sugar)
1 tsp curry powder
3/4 tsp salt
1/8 tsp ground red pepper (I used red pepper flakes)
2/3 cup half-and-half
1 tsp dried thyme

Preheat oven to 425 degrees.
Cut each squash into half; discard seeds and membranes. Coat cookie sheet (with lip) with cooking spray. Place squash face down. Combine oil and onions, tossing to coat. Spread onion mixture around squash on pan. Bake for 45 minutes. Let cool before handling. Scoop squash pulp from skins. Place onion and squash pulp in a pot. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat and let simmer for 5 minutes. Place half of soup mixture into a blender. Remove the center piece of blender and place a kitchen towel over hole to allow steam to escape. Puree until smooth. Repeat with 2nd half of soup mixture. Return all of puree into a pan; whisk in half-and-half and let simmer for 5-10 minutes, add thyme, salt and fresh ground pepper to taste.

Serves 8

I roughly cut the recipe by 1/3. I reserved a third of the squash pulp and blended it with salt and pepper and a little olive oil to use for squash ravioli. I am freezing it until I decide I'm ready for more squash! It will make it a lot less labor-intensive, that's for sure.

Oatmeal Chocolate Chip Cookies (with Coconut)

How long it took me: 10 min prep
Cost: Everything you already have in your cupboards
This is my friend Amy's recipe. I'm glad she gave it to me, because anyone who's ever tasted these loves them. I've tweaked the recipe just a little bit so they don't end up flat.

You'll Need:
2 cup flour (actually, just a little less)

1 tsp baking soda

1 tsp salt

1 cup butter

1 cup sugar

1 cup light brown sugar (packed)

2 tsp vanilla

2 large eggs

3 cups chocolate chips

1 cup shredded coconut

3 cups old fashioned oatmeal uncooked

Preheat oven to 350 degrees.

Beat butter, sugar, brown sugar, and vanilla. Add eggs. Add flour mixture (flour, soda, salt.) Add chocolate chips and coconut, then add oatmeal until blended.

Bake 10-12 minutes or until golden brown.

Avocado Grapefruit Salad

How long it took me: 20 minutes
How much moolah: $6

Recipe modified from a recipe on the Food Network

You'll Need:
2-3 chicken breasts
1 tbs Dijon mustard
2 tbs cup freshly squeezed lemon juice
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
1/4 cup good olive oil
2 ripe Hass avocados
1 large red grapefruit
1 bag of salad (I'm a big fan of the mixed greens with added herbs)

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Season both sides of thawed chicken breasts with kosher salt and freshly ground pepper, then coat with mustard sauce, leaving half of sauce to baste chicken while grilling. Cook chicken on an indoor grill or in a pan. Cut into pieces.
Cut avocado into thin slices or pieces. Peel grapefruit and divide into small sections (make sure all the white pith is removed).
Place bed of lettuce on plates and top with chicken, avocado and grapefruit and salad dressing (I highly recommend store-bought creamy poppyseed dressing)

Overall, Mike and I really liked this salad. I might serve it with soup and bread...because lets be honest-who just eats a salad for dinner?

-H-O-M-E-

As requested by Rachael. This is our apartment.

Corn Tomato Basil Salad

How long it took me: 40 minutes
Cost: $10
This is my mother-in-laws recipe, and its amazing. Hands down my favorite pasta salad! She usually makes it without chicken and uses it as a side dish. I just added chicken...and bam-its a main course.

You'll Need:
1 lb medium shell pasta
2 chicken breasts, cut into chunks
1 tsp rosemary
1 tsp thyme
1 tsp minced garlic
Coarse Salt
1/4 cup extra virgin olive oil
1 1/2 cup chopped onion
2 1/2 cup corn kernels (4 ears)
Freshly ground pepper
Large pinch crushed red pepper flakes
1 pint cherry tomatoes, halved
1/2 cup torn basil leaves
1/2 cup fresh flat-leaf parsley leaves
1/2 cup freshly squeezed lemon juice
4 ounces goat cheese, crumbled

Bring large pot of water to boil. Add pasta and generous amount of salt. Cook until soft, but firm. Drain and run under cold water. Set aside.
Season defrosted chicken with salt, pepper, thyme and rosemary.
In a large skillet heat oil and begin to cook chicken. Add onions and cook until translucent. Add corn, season with salt pepper and red pepper flakes. Cook until color is set and corn is heated through. Remove and let stand until cool.
In a large bowl combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice and cheese. Toss to combine, and adjust seasoning to taste.

Serves 4 to 6.

Taco Salad with Cilantro Ranch

How long it took me: 20 minutes
Cost: $10

If you've ever been to Bajio or Cafe Rio, then I think you will be a fan of this salad. I wanted to recreate my favorite salad from their menu and I think I succeeded. The ranch dressing is so good, and I know my ranch!

This recipe serves two.
You'll need:
1/2 lb ground beef
1/2 packet taco seasoning
Your favorite Ranch dressing
1/4 cup cilantro, chopped
1 tbs Tapatio Sauce
4 cups lettuce
1 avocado, diced
1 tomato, diced
1/2 cup grated cheese
1 tortilla
Olive Oil
Garlic salt

Tortilla Strips: Preheat oven to 425 degrees. Cut tortilla into thin strips with a pizza cutter. Place in rows onto a cookie sheet. Drizzle with olive oil and sprinkle with garlic salt. Bake for 4 minutes, at most, or until they appear crispy.
Beef: Cook ground beef in a sauce pan, drain. Follow seasoning packet instructions and let stand. Dressing: In a blender, combine ranch dressing, tapatio sauce, and cilantro. Puree for 30 seconds.
Put it all together: Mix the salad, cheese, avocado, tomato and ground beef. Place on plates, drizzle with dressing and garnish with tortilla strips.

Ciabatta Burgers and Pinto Salsa Salad

How long it took me: 40 Minutes
Cost: $18
Seriously, this is a good burger. My husband loved it!


Burgers

You'll Need:
1 lb Ground Beef
4 Ciabatta or Foccacia squares
2 cups Arugula
4 Slices of Havarti Cheese
10 Mushrooms, sliced with stems
1/2 cup Mayonnaise
2 tbs Lemon Juice
1/2 Clove Minced Garlic
Salt and Pepper

Mayonnaise Mixture: Mix Mayonnaise, lemon juice and minced garlic until creamy.

Burgers: Combine ground beef, salt and pepper together. Form 4 patties. Grill or fry in pan until cooked to desired doneness. Add cheese slices and cook until melted. On a plate, coat mushrooms in olive oil and salt and pepper. Over low-to-medium heat allow to cook until slightly tender.
Put it all together: Spread mayonnaise over buns. Make a bed of arugula on bun. Set burger with mushrooms on top, and you're in business!


Pinto Salsa Salad

You'll Need:
1 small clove garlic
3 tbs lime juice
2 tsp salt
1/4 teaspoon chili oil or powder
1/4 cup olive oil

1 Can Pinto Beans, rinsed and drained
1 1/3 cups fresh corn kernels
1 Red Bell Pepper
1/4 Cup small red onion, finely chopped
Salt
Pepper
2 tomatoes, diced without seeds
1 Avocado, diced
1/4 cup chopped fresh cilantro

Dressing: Smash the garlic clove (I use the jarred kind, already minced), and pinch of salt until it becomes a thick paste. Whisk in lime juice, salt, chili oil and olive oil.

Salad: Toss the beans, corn, bell pepper, and onions. Add dressing until coated evenly.
Fold in tomatoes, avocado, and cilantro. Salt and pepper to taste and serve.

This makes a good size salad. We saved the leftovers and ate it as a dip with tortilla chips the next day.