Sarah + Tim

a canadian, american and calico living in perfect harmony

Herb Garden and Homemade Pesto Recipe August 9, 2009

Recently I had a lunch with a girlfriend at Flour Girl’s and Dough Boys in American Fork, Utah, and had their pesto, mozzarella and tomato sandwich on a baguette.  It’s definitely one of the tastiest things on the menu!  Upon returning home, I still wanted more pesto, so Tim and I decided to plant an herb garden so we could make our own pesto.

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We headed out and picked up some herbs from Highland Gardens and Home Depot and brought them home.  Included in our to-be herb garden were sweet basil, lemon thyme, Greek oregano, rosemary and purple sage.  We rolled up our sleeves and got our hands dirty by planting our herb garden as a family home evening activity.herb-garden-2herb-garden-dirty-hands

We also discovered the authentic way to make homemade pesto.  Would you like the recipe?  It’s simple and absolutely delectable.

  • Bunch of fresh sweet basil
  • Few cloves of garlic
  • 1/4 C pine nuts
  • 1/4 C Parmesan cheese
  • Tablespoon of olive oil

1.  The trick to make pesto the authentic way is to not use a blender.  Instead, chop a some of the basil with a knife, gradually adding more basil as it gets cut.  Also, fresh basil is best!

The trick to authentic pesto? Cut it the old fashioned way!

The trick to authentic pesto? Cut it the old fashioned way!

2.  Add the garlic and pine nuts, chop some more. Add the Parmesan cheese, chop some more.

3.  Add the olive oil and mix it all together.

For best results, serve on a baguette with balsamic vinegar, fresh tomatoes and Parmesan cheese sprinkled on top.

For best results, serve on a baguette with balsamic vinegar, fresh tomatoes, and Parmesan cheese

For best results, serve on a baguette with balsamic vinegar, fresh tomatoes, and Parmesan cheese

Enjoy!

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Iron Chef Third Place Recipe June 7, 2009

Filed under: food — Sarah @ 6:10 pm
Tags: , , , ,

This week, Sunrise Meadows had an Iron Chef Competition.  It was an absolute blast!  All the women split up into small groups and brought ingredients together in order to prepare a dish or two which incorporated the secret ingredient that we found out on the spot.  We hosted a team at our place which consisted of Gretchen, Laurie, Tammy and I.  We had such a blast!

Here is our final presentation.

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Isn’t it lovely?  And guess what!  We took third place!  For the record, even though Tim was a judge, he says we won the third place award fair and square.  🙂

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Here is the shrimp coconut curry recipe, based off the Better Homes and Garden recipe for basil chicken in coconut curry.  The recipe below has our adjustments.  Click here for the original.

Ingredients

  • 2 teaspoons curry powder | or one square of Glico medium curry
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon chili powder
  • 1/2 bag of shrimp
  • 1 tablespoon olive oil
  • 1/2 of a large red onion, cut into thin wedges (1 cup)
  • a couple slices of jarred jalapenos
  • 5 cloves garlic, minced
  • 1 13.5- or 14-ounce can unsweetened coconut milk
  • 1 tablespoon cornstarch
  • 1 tbsp of dried basil
  • 2 chunks of ginger (this adds the beautiful ginger taste without being overwhelming and allows you to remove it easily after cooking)
  • 1/4 C of milk
  • 2 tablespoons of dried coconut
  • 3 cups hot cooked rice w/ coconut added to the rice cooker

Directions

1. Pour oil into a wok or large nonstick skillet; heat over medium-high heat. Add onion, ginger, and garlic to wok; cook and stir about 8 minutes or until crisp-tender.

2. Stir together coconut milk, cornstarch, one tablespoon of dried coconut and pepper until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Add the curry powder and shrimp. Mix in the milk and stir till smooth.

3. Stir in basil. Cook and stir about 2 minutes or until heated through. Serve over hot rice and sprinkle dried coconut overtop. Makes 4 servings.

Enjoy!

 

What’s for Dinner? April 17, 2009

Filed under: food — Sarah @ 10:03 am
Tags: , , , , ,

cheese-enchiladas2

What do you cook when you don’t want to cook?  We’ve had a lot of days like that this week (we’ve cooked once in the last six days) and I’ve been dying to ask your advice.  So, what are your quick, no thought meals that you put on the table when you have no desire to cook?  Care to share a recipe or two? 

Also, here are some great blog resources for food:

Preparedness Pro has some great quick and easy recipes (loooove the chicken enchiladas) as well as great food for thought on food storage.

Gourmet Momma shows how she does dinner for $5.  Her taco soup looks amazing! 

If you’re one of those amazing women that can plan meals a week in advance and shop accordingly, please share your wisdom!  I need to know how!  Is there some Women 101 class I missed?

 

Delicious Grilled Vegetable Panini Recipe April 8, 2008

Oh my gosh. We had the most unbelievable meal tonight!

California Veggie Grill Sandwich

While on Yahoo! today, I found this recipe for a California Grilled Veggie Sandwich. We decided it would be good and our expectations were WAY exceeded!

Ingredients:

  1. 1/4 cup mayonnaise
  2. 3 cloves garlic, minced
  3. 1 tablespoon lemon juice
  4. 1/8 cup olive oil
  5. 1 cup sliced red bell peppers
  6. 1 avocado, sliced (originally called for zucchini)
  7. 1 red onion, sliced
  8. 1 small yellow squash, sliced
  9. 2 (4-x6-inch) focaccia bread pieces, split horizontally
  10. 1/2 cup crumbled gorgonzola cheese (originally called for feta)
Directions:
  1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  2. Preheat the grill for high heat.
  3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

We deviated from the recipe and cooked the veggies on the stove in olive oil and then grilled it on our panini sandwich press. I am in heaven!