Pesto, Pasta, and Pinterest

Where did the last hour go?? The new site for ideas of all sorts, Pinterest, consumes my time, making me as hungry for some of the recipes as it seems to be for my time! Pinterest only begin a few years ago, but most women I know are on it frequently. I've always enjoyed a variety of women's magazines, and I think of Pinterest as a random magazine.
Some of the recipes I can't wait to try, some I''ll not give a second look (anything with sweetened condensed milk - I can get enough calories without this product!). My boards are overflowing, and I thought organizing recipes was a mess! I actually print a few I want to try immediately so I don't lose the idea or the inspiration.
This week one evening was a dinner of new tries - some good and to be keepers. One, the Ranch Chicken not so. That recipe, chicken breasts baked covered with a sauce of mayonnaise and dry ranch dressing mix was a bit too tangy with the mayo, I might try it again with a milder sauce and less of the dry dressing mix. But the sides - roasted veggies and pasta were good and those recipes will be filed in the trusted and true notebook.

Ranch Cheddar Chicken -
not doing this one again!

BOW TIES WITH ARTICHOKE PESTO    

(I changed this recipe some from the original, 1 jar instead of 2 of artichoke hearts, and more cheese)     

8 ounces bow tie pasta

1 jar (7.5 oz) marinated artichoke hearts, drained (save liquid)

2 Tablespoons chopped walnuts

2 Tablespoons grated Parmesan cheese

1 teaspoon lemon juice

2 T. extra virgin olive oil

salt & ground black pepper

2 Tablespoons chopped fresh basil

In a large pot of boiling water, cook bow tie pasta according to package directions.

In food processor, combine artichoke hearts, walnuts, Parmesan cheese, and lemon juice. Process for 30 seconds. Slowly add in olive oil until mixture is a coarse paste, add reserved artichoke liquid as needed to desired consistancy. Transfer to a large bowl, season with salt and pepper.

Drain pasta and add to pesto in bowl. Toss to coat. Stir in basil, garnish with additional Parmesan cheese and basil if desired. Serve hot.

ROASTED VEGGIE MIX

(this recipe, from Cooking with Bonnie/Bonnie Aeschliman, is similar to what I often do with roasted vegetables, but uses frozen corn and butter instead of olive oil with a single type of veggie. I added asparagus since I'm still getting a little harvest on my daily walks.)

1 cup frozen corn, thawed

1 medium zucchini, cut into chunks

1 bell pepper (red, yellow, or green), chopped

½ medium onion, cut into thin wedges

2 Roma tomatoes, seeded and chopped

optional - other vegetables (asparagus, squash, etc)

2 tablespoons butter, melted

1 garlic clove, minced

½ teaspoon sugar

½ teaspoon salt

Freshly ground black pepper

Preheat oven to 450 degrees. Combine vegetables in a large bowl. Melt butter; stir in garlic, sugar, salt and pepper, Toss with vegetables. Arrange on a shallow baking sheet.

Roast in preheated oven for 20 minutes or until vegetables are tender and corn appears slightly “parched”. Stir occasionally during roasting.

Food Revolution Day

Food Revolution Day doesn't sound appetizing! Do you revolt with food? Is food revolting? This proclaimed day didn't catch my attention in a positive way!  But reading about the movement "a global day of action for people everywhere to celebrate real food where it comes from and how to cook it", sounds more like what home economics/family consumer sciences has been doing for years. The source goes on to discuss why learning to cook is one of the most important things you can learn,  that many people lack this basic skill and as a result are paying more for food consumed and diet related health concerns. We're urged to get "Back to the Basics" and share our cooking skills and knowledge so everyone has access to good nutritious food made from scratch.
After teaching food preparation and nutrition during a long career with K-State Extension, this seemed like "well, duh!". However,  that there are many that don't make homemade meals and take time to sit down and enjoy the food. The website (www.foodrevolutionday.com) lists 30 tips and suggestions for improving how we cook and eat. Some of those are standard food economics and nutrition:
* Avoid convenience foods
* Equip your kitchen
* Always read the labels
* Pack leftovers for lunch
* Eat breakfast
* Use a slow cooker
* Take time to enjoy food
* Make a list and stick to it
* Stock your pantry with the basics

"Eat local" was one of the tips and several references were made to local foods and the advantage of eating locally. I enjoy strawberries in March, shrimp in the middle of Kansas, and occasionally even international flavors. So my "eat local" is broad, I do read labels and often try to choose foods grown or produced in the United States. But tonight's dinner included foods that were a good example of "local".

The barbecued meatballs (recipe below) are of beef from our cattle. The asparagus was picked yesterday from the roadside on my daily walk. The lettuce is growing in a 'salad garden' on my deck. Herbs are also growing in pots on the deck. The rolls could have been made from wheat from our fields.

Asparagus grows by the fence post

Cattle are now enjoying the green pastures

lettuce, cilantro, oregano and a tomato plant on the deck

Barbecued Meatballs

Ingredients:

1 egg, lightly beaten

1 an (5 oz) evaporated milk

1 cup quick-cooking oats

½ finely chopped onion

1 teaspoon salt

1 teaspoon chili powder

¼ teaspoon garlic powder

¼ teaspoon pepper

 1 ½ pounds ground beef

Sauce:

1 cup ketchup

½ cup packed brown sugar

¼ cup chopped onion

½ teaspoon Liquid Smoke

¼ teaspoon garlic powder

Directions:

·      In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-inch balls.

·      Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350 degrees for 18-20 minutes or until meat is no longer pink; drain.

·      Meanwhile, combine the sauce ingredients in a saucepan, Bring to a boil. Reduce heat and simmer for 2 minutes stirring frequently. Pour over meatballs. Bake 10-12 minutes longer.

Yield: about 4 dozen meatballs.

So, let's celebrate food - I do like the motto of the Food Revolution Day "Cook it. Share it. Live it."

Spare Us for the Asparagus

1st Spring Harvest

On a daily walk last week I picked the first harvest of the season - a handful of asparagus. That I remembered to look for it, and was able to find the sprouts, and actually got some picked before they were three foot bushes blowing in the wind is a success! Several years ago when we thought we could be gardeners we planted a few asparagus plants,  now our 'garden' is a grassy/weedy strip with 6 open spaces of ground cleared for hopeful tomato plants. Usually after I've boughten a few expensive bunches of asparagus at the store Don will tell me I should have checked the plants. Last year he added to the comment telling me that there were several patches along the fence lines (of course this was in June when they were waist high). I didn't even have to plant them, let alone weed, fertilize, or water. I just had to remember them! To help with that effort, I tied bright ribbons to the fence at each bush last fall. Don isn't a fan of asparagus, or many green things, so I didn't tell him the clue. All was good until daughter was back at Christmas and feeding cattle with her dad. When he remarked that he wondered when the County was going to fix that bridge they'd marked with the ribbon, she spilled the beans, or the asparagus. But luckily the asparagus went unharmed and has yielded three nice bunches of harvest, making my daily walks healthy in more ways than one.
Asparagus is a nutrient dense vegetable - high in folic acid and a good source of potassium, vitamin B6, Vitamins A and C, and thiamin. Also low in calories in high in fiber. Asparagus is grown all over the world, and is a member of the lily family like onions and garlic.

My harvest was enough for several servings at home of steamed asparagus with a morney (a white sauce with Swiss cheese) sauce, and a chicken-asparagus- apple salad (I doubled the recipe) for UMW Guest Day. Here are the recipes.

Asparagus Mornay

1 ½ pounds fresh asparagus, trimmed

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup half-and-half cream

½ teaspoon chicken bouillon granules

⅛ teaspoon ground nutmeg

⅛ teaspoon salt

½ cup shredded Swiss cheese

2 tablespoons crushed butter-flavored crackers

            In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Arrange spears in the bottom of a greased 1-1/2 qt. baking dish; set aside and keep warm.

            In a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in the cream, bouillon, nutmeg and salt. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

            Remove from heat; add cheese and stir until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil 7 inches from the heat for 3-5 minutes or until lightly browned.  (4-6 servings)

This made a tasty spring dinner

Asparagus, Apple and Chicken Salad

1 cup cut fresh asparagus (1-inch pieces)

2 tablespoons cider vinegar

2 tablespoons vegetable oil

2 teaspoons honey

2 teaspoons minced fresh parsley

½ teaspoon salt

¼ teaspoon pepper

1 cup cubed cooked chicken

½ cup diced red apple

2 cups torn mixed greens

There are always lots of good salads at UMW
Guest Day

             

 Cook asparagus in a small amount of water until crisp tender, about 3-4 minutes; drain and cool. In a bowl combine the next six ingredients Stir in chicken, apple and asparagus; toss. Serve over greens. (yield 3 servings)