Archive for the ‘Condiments’ Category
Recipes in this Post
It had been so hot lately in Los Angeles, and even though the day promised to be only in the high 70′s, I still did not want to heat up the house. It was also Friday, which in our house, means no meat. We had some left over grilled sweet peppers that I wanted to use, and some remnants of other vegetables. My friend, Amber, had planted a basil plant I had brought home into two larger containers, and they had plenty of leaves to go with my vegetables. So, what kind of good, cool salad could I make and still have the protein that our bodies require? Lentils were the perfect answer!
As I was checking out at my favorite store, the Adams Supper Market in Glendale, I mentioned my plan to the cashier, and said I would be back later to get some nice crusty bread to go with it if I didn’t have any at home. As it turned out, I did have bread at home, but by the time I discovered I didn’t have any butter, Adams Supper Market was already closed. No problem, Olive Toast to the rescue!
It’s a recipe for a cool, protein rich salad on a hot day.
Posted in Condiments, Friday Food, Left Overs, Lunch, Make Ahead, Salads, Sides, Summer, Vegetarian | 
Tags: basil, celery, cream cheese, dry mustard, garlic, Italian seasoning, Kalamata olive paste, Kraft Macaconi and Cheese cheese, Lentils, oilive oil, onion, sweet peppers, white wine vinegar | 
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Recipes in this Post
Fresh Basil and Pine Nut Pesto
Fresh Basil and Pine Nut Pesto
I think all of us have been tempted to buy the pesto sauce in the refrigerated sauce section at the supermarket. The one at the supermarket has things in it you will never find in fresh pesto, whey, milk, canola oil, water and 2% or less of garlic puree. Some brands do have pine nuts, others use walnuts. But, there is nothing like the real thing.
Pesto is one of the easiest sauces to make, and can be used on a variety of foods. Heck, it’s good just on a spoon!
When you make pesto, it’s important to have fresh ingredients. If you can find pine nuts in the refrigerated section, those are best. If not, look for nuts that are of a uniform pale cream color, with no spots. Pine nuts are the edible seeds of, yes, pine trees. Please use good Parmesan cheese as well, you don’t have to get Parmigiano-Reggiano, but at least get the cheese in the refrigerated section.
If you’re angry at someone and want to take your aggression out on something, you can use a mortar and pestle, and grind away for a very long time. Or, if you don’t have any aggression, then please use a food processor.
Posted in Appetizers, Condiments, Indulgences, Italian, Make Ahead, Methods, Sauces, Savories |
Tags: basil, garlic, olive oil, Parmesan cheese, Pine Nuts |
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Flag of Mexico
Recipes in this Post
Flag of Mexico
So, a few weeks ago I was at the market and there was a package of Uncle Ben’s Taco rice in the Manager’s Special section. I thought, hey, why not? It might be good. I prepared it according to package directions on Tuesday. When Spane tasted it, he made a face. I tasted it, and I made a face, too. I even put Tapatio on it, and sour cream, and it still tasted like dirty, old socks. Mind you, I’ve never tasted dirty, old socks, but I imagine they probably taste like that rice – horrible. Moral of the story, don’t by Uncle Ben’s flavored rice.
After that debacle, I was determined to make good Mexican rice, but my stove, Bertha, is on the fritz. I had to find another way to make it.
I also had a pork loin roast, and I wanted to marinate it, but, it too, could not be roasted in Bertha. I had to find another way for that as well.
Posted in Cinco De Mayo, Condiments, Evening, Holidays, Mexican, Rotisserie, Sides, Spring, Summer, The Weber! |
Tags: Avocado, Chicken Base, Cilantro, corn totilla, dehydrated onions, garlic, lemon juice, onion powder, oregano, Pork loin, tomato, tomato paste, white rice |
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