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Ming and parsley pesto in freezer container
Mint & Parsley Pesto

Did you know that pesto isn’t always made from basil? Many fresh green herbs can be turned into a delicious addition to your meals. Come see what I made with what I had in the garden.

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Hi, Again, Dear Readers:

My apologies, I’ve been away. After the last post from Beverly, I’ve been busy with a new client who gives me a chunk of work every week. I’ve been concentrating so much there that I haven’t had much time to do everything else. The only sewing I’ve been able to do is minor repair work.

Before I forget: I updated last month’s Spicy Calabrian Shrimp. I found the missing pictures and they’re now in the blog post.

Current Events

Speaking of work: don’t get me started on Depp V. Heard. I’ve been paid to write two blog posts on the subject, and like a lot of people, I’m anxiously awaiting the verdict. That case has captured my attention but not for the reasons you might think. It’s extremely interesting, especially with my legal background. Livestreamed online, it’s real life, not a movie or TV show. I’m not a big “Depp fan,” but the case is intriguing. Then again, I do a lot of research and writing for the legal industry, so you understand why I’m so interested.

You probably don’t want to know about the insanely X-rated language, or the distinguished attorneys on both sides reading it all aloud in front of the judge and jury. Scriptwriters couldn’t write that kind of thing on purpose, but will probably try now. The court reporter–who has to record every filthy, nasty word of it–got a standing ovation from Depp, his legal team, and the people in the public gallery. I’ll say this for him–Depp is certainly a creative writer when he’s fired up.

Enough of that.

Downton Abbey

As for our wonderful friend Beverly, she is planning to write another guest post, this time on the Unofficial Downton Abbey Cookbook, which, she says has food you can actually cook. The Official Downton Abbey Cookbook series is more pictures and stories from the show, rather than recipes you’d want to make. Like me, Beverly reads cookbooks the way others read novels. So that’s coming up soon.

BF and I went to see a matinee of Downton Abbey: A New Era last week, and let me tell you—if you loved the series, you’ll love this movie. It ties a bow around the entire Crawley family saga, I think. Not sure if there will be any more from the DA saga or if this is the conclusion, I haven’t heard. I won’t give away any secrets that weren’t in the trailers, but there are a couple of things I didn’t see coming. Maybe I wasn’t paying attention. If you go—BRING TISSUES. Trust me.

On the way home, BF reminded me: “Never forget how much I love you.” In other words, if he didn’t, there would be no way he’d be going to see that film. Ever. Next up we’re planning to see Top Gun: Maverick. I hear it’s as good as the original, and I’ll need to re-watch the original because I haven’t seen it since 1986. Fortunately, BF has the DVD.

But today I’ve got a post on a discovery that you might be interested in trying even if you don’t like basil.

Berry Picking Season

The wild blackberries that grow here are ripening a few at a time, so I’ve started picking them around the property.

Berries growing on vines

Look!! Berries!!

I showed these pictures to Neighbor E this past weekend, too.

More berries on vines

These are ripening bit by bit

These, of course, are not yet ripe, but they ripen individually. There are occasions when I walk outside with this beast.

Buddy The Dog outside in grass

He’s always around, looking for food. He’s taller than the pit bull now.

And pick a handful or two for us. (BF doesn’t much care unless I bake the berries into something.) Broccoli Stirfry and I eat berries together, and he loves them. The pit bull doesn’t seem to get as excited about them anymore.

But when I go out to pick for the freezer, I’m wearing a pair of these gloves, a pair of knee-high Muck Boots, jeans, sunglasses, and a hat. I can reach more ripe berries that way unless I’ve been out with the silly dog and we’ve had the “low-hanging fruit.”

Even more berries growing on vines

I pick as many as I can reasonably reach.

But I still get scratches and mosquito bites.

So far, I’ve nearly filled a gallon freezer bag with this year’s pickings, and BF is asking me to make something for him with them. I moved last year’s crop into the kitchen freezer so I can do just that for him. I just received the new edition of The Pioneer Woman magazine today. There’s a blackberry cheesecake galette recipe that I’ll be trying soon. Unfortunately, it’s not on the website. (Blog post?) I’ll also be making my favorite keto blackberry cobbler again, too.

Making Pesto Out Of Anything

Last week on Facebook, Giada de Laurentiis’ Giadzy online magazine re-published an article from 2020 called How To Make Pesto Out Of Anything.

Anything? As in chocolate and raspberry anything? No, not that anything, but fresh herbs and greens that you may have on hand, like I do.

The point of the article is that, although it’s traditional in Genoa, pesto isn’t necessarily made from basil. Pesto is not an exact science, nor is it rocket science. “The true beauty of pesto,” the article states, “is that it’s greater than the sum of all of its parts.” In other words, the combination of all the ingredients is what makes it so delicious, not just one specific ingredient.

It’s a bit like a puzzle really—one piece is just that, but when you put together 10 pieces of the puzzle, then 100 pieces, then more, you get the entire picture.

Well, that’s how I think of it anyway. I hope that makes sense.

No Basil, But Lots Of Mint

So I recently planted the two little basil clippings that I rescued from last year’s crop. I kept them in the kitchen window for months, and I recently planted them outside along with a packet of basil seeds in the same pot. Those seeds have started to grow, and the rescued clippings are doing just fine.

Basil growing in pot

More pesto this year!

Additionally, I planted two packets of lettuce seeds in a different pot, and they’re coming along just nicely.

Lettuce in pot

The return of salad days

Not ready to cut yet, but I’m looking forward to having some with a tomato or two.

But the mint plant that I’ve had for quite some time became overgrown.

Giant mint plant in white bucket

That’s mint. Mojito, anyone?

I had plenty, but just didn’t know what to do with it. The stuff just grows, and I don’t want to make that many Corsican Omelets with goat cheese and Mojito cocktails. Keep it watered and you’ll have more than you know what to do with. Every time I went outside, I told myself to cut it and do something with it, but I didn’t know what. Thanks to Giada, I now have the answer.

Her standard pesto recipe that I’ve used for many years is

  • 2 cups of fresh basil leaves, tightly packed
  • 1 clove of garlic
  • ¼ cup of toasted pine nuts
  • 1½  teaspoons kosher salt
  • ½ teaspoon freshly grated black pepper
  • About 2/3 of a cup of extra virgin olive oil

Once you blend that all up, mix in a half-cup of grated parmesan cheese. Use it, refrigerate it for a week or so, or do what I do and freeze it as long as you want. Right now I think I have frozen pesto going back to 2018 or 2019. It’s still fantastic.

Using that as a guide, and then taking the information from the article, I went on to make pesto in a new form.

How It’s Made

So, it started out with walking outside and clipping what seems to be a mountain of mint growing. You always keep mint in a container. Otherwise, you’ll find out what happens, as Banana Rat did many years ago when he planted it in his backyard.

Mint takes over wherever you plant it. A few years ago, he posted it on Facebook one day with a question: “Can you say endless mojitos?” He literally had mint growing in about half of the yard. I don’t know if he still has mint growing everywhere, but it is pretty difficult to tame and remove. So, if you like mint, keep it in a container, or you better really, really love mint with all your heart.

Next, I gathered up all the ingredients I had.

Setup for pesto ingredients

The Setup.

I didn’t have any Parmesan cheese because I hadn’t been to the grocery yet. I also took Giada’s suggestion to use walnuts instead of pine nuts.

So I clipped and I clipped and I clipped, filling up the salad spinner inner basket.

Mint in basket

Yes, that’s all fresh mint.

Buddy doesn’t care for the mint

Buddy and mint

He tried it, though.

Then I washed the leaves well, spun them, and began picking the leaves from the stems.

Check out the water that comes out after you spin it. You don’t want this in your pesto.

Water in bowl

That’s a lot, but you know the leaves are clean.

All told, I had about three cups of mint once I finished de-stemming. Perfect.

Making Pesto

Then everything went into the blender just as you would with basil pesto.

Mint In Blender

Don’t forget the salt and pepper

I like walnuts, so I figured I’d try them this time. Yes, pine nuts are delicious, but they are also pricey. Just for once, I figured walnuts would be OK. And you know what? They worked quite well. Plus, I could snack on them and not feel guilty. Toast them first, don’t burn them:

Toasting walnuts in the pan

Watch them, they can burn, but they do take longer than pine nuts.

And put them in a cold bowl to stop the cooking and cool them off.

Walnuts cooled in bowl

Ready to go

Next, add them to the blender:

ADding walnuts into blender

Just like the pine nuts

And blend!

Blending mint into pesto

Just like that.

I tasted the finished product, and it was quite minty. The garlic and the olive oil sort of tame the extreme mint flavor, but you could still taste the inherent “mintiness.” I decided to put it in the freezer until I could figure out what else to do with it. I still needed to add Parmesan cheese, but I wanted to give some more thought to what else I would add.

The Next Step–Parsley

I needed to go to the grocery anyway, and we were indeed out of Parmesan cheese. So, after giving it some thought, I decided to add some Italian flat-leaf parsley.

Chopping parsley on chopping board

I think that was half a cup

Then I got on with it.

Blender with olive oil

Add a little at a time until you get the consistency you want.

First, I had to thaw the pesto because it froze quickly. I ended up having to microwave it for about 30 seconds just to soften it up. Even then, it was cold, and it was still kind of like a sludge.

Pesto in freezer container

Still frozen

Once I got it out of there I started with the parsley.

Adding parsley into pesto

It was a bit easier this time.

But I managed to get it into the blender just fine after adding the requisite Parmesan cheese.

I just sliced the parsley leaves clean from the bundle at an angle with the blade of the knife. I didn’t take the bundle apart. Pulled the stems out to make sure it was just leaves and I added it all in after washing and spinning.

Because it was much thicker now I had to add a little more olive oil a couple of times. I also added in a couple more cloves of garlic, too.

I blended, and I blended, and I blended, stopping the motor to move it around with the blender spatula to make it catch everything. Finally. I had a nice emulsion.

I removed it from the blender, very carefully, as much as I could get out of it, and then added a little more of the Parmesan cheese.

Adding Parm Cheese To Pesto

This was the second addition of cheese, about a third of a cup I think.

Then mixed it well, and tasted it. I think I’ve got four cups of this stuff, which is great, I’ll have it for a while.

Mixing parm cheese into pesto

Take your time or you’ll make a big mess

And then you have this, in a larger container than the usual one-cup or two-cup containers I use:

Finished pesto

Done!

Verdict: incredibly delicious, and the parsley tames the mint flavor.

Where has this been all my life?

The Recipe

OK, so I can’t say I was trying to create a new recipe. But guided by the article and my previous experience making standard pesto from basil, here is my recipe for mint and parsley pesto.

Ming and parsley pesto in freezer container

Mint & Parsley Pesto

Amy
A fresh take on the Italian favorite with herbs that aren't basil
Prep Time 30 mins
Course Condiment
Cuisine Italian

Equipment

  • Blender Essential when you're making pesto
  • Salad spinner This takes much of the water off the herbs after washing

Ingredients
  

  • 3 cups Fresh mint
  • 1 bunch Italian flat-leaf parsley
  • 2 to 3 cloves Garlic
  • 1 cup Extra virgin olive oil
  • ° Salt & Pepper to taste
  • ¾ cup Walnuts (increase or decrease as you like)
  • ¾ cup Parmesan Cheese (increase or decrease as you like)

Instructions
 

  • Toast the walnuts (or other nuts) until they are warm and fragrant. Do not burn. Add to a cold bowl and set aside.
  • Remove mint leaves from the stems. Wash and spin in the salad spinner to remove excess water.
  • Chop parsley leaves off the bunch, then repeat in the salad spinner to remove excess water.
  • Add the herbs to the blender, along with the garlic, toasted nuts, and a little kosher salt and freshly ground pepper. Add the lid to the blender with the center part removed.
  • Measure out 3/4 cup of the extra virgin olive oil. Slowly pour into the running blender through the open top until the cup is empty. If the contents don't seem to be chopping and mixing, turn OFF the mixer and use a spatula to move things around in the bottom. Remove the spatula, replace the lid, and try again. Add more olive oil a little at a time until the blender moves and you get the right consistency.
  • Pour the pesto into a bowl, and add the Parmesan cheese. Stir until completely blended. Add to a storage container and either refrigerate for a week or freeze for later.
    Makes about 3 to 4 cups of pesto.
Keyword Pesto

It’s as simple as making standard pesto, and the flavor is outstanding. I’ve got the finished product in the freezer, marked for identification. Of course, I did, so that there’s no question about what’s in it. I recommend using square or rectangular glass containers to freeze the pesto because they’ll fit better in your freezer and there’s no loss of flavor. I speak from experience on this one.

OXO makes some good ones, as does Target. I think I found a few at Ollie’s Bargain Outlet in Denham Springs, too. But I do miss the Pro Glass squares I used to get at Bed, Bath And Beyond, they don’t seem to have them anymore.

Uses

What am I going to do with this new version of fresh pesto? Well, my first thought is to add a small amount on top of a grilled or a roasted chicken breast, chicken thigh, grilled shrimp, or baked fish. One could also add it to some freshly cooked pasta (gluten-free for me.) Granted, BF insists on frying all fish in the house, so I would have to do this when he wasn’t around.

I also think it would be good in or as a dip. So if I was in the mood for some cut vegetables, a little bit of this pesto would be good for dipping. Maybe I could mix some in homemade mayonnaise, or some sour cream, or something else that would work as a base. Or I could turn it into salad dressing—I’ll think about that one too.

Note that it tastes like a pesto, not specifically like mint and parsley, so you could probably use it as you would basil pesto if you wanted.

Cause And Effect

I was quite happy to tell BF about this discovery. However, he was not as happy about hearing about the new recipe, as usual.

I described to him the process of cutting down all that mint, then blending it together. In between sentences, he gave me his requisite verbal retching sounds. This is the same guy who is very particular about his toothpaste and the type of minty-fresh Listerine mouthwash he buys.

While he was at work, I told him via text that I’d finished making it.

Text messaes between Amy and BF

Thanks, Honey.

Well, more for me, I guess. I marked it so there’s no question about what’s frozen in the container. Of course, BF won’t touch it, because he’s been around my pesto-making for more than five years and declares it an abomination or something.

Still, I’m glad I made it, and I can’t wait to try it in or on something. It’s not the strong basil flavor, but it sure is tasty.

If you’ve got a good amount of herbs growing, a combination of the herbs would also work, given the garlic or other aromatic Giada recommended in the article. You could use any type of oil, but extra-virgin olive oil is the best for this. Walnuts—well, they’re tasty roasted in the pan, that’s all I’m saying. But you could use almonds, or leave the nuts out entirely.

Until Next Time

It’s pretty much summer here, so wherever you are, enjoy summer while you can. Of course, in the south, we enjoy it six to nine months out of the year. (Winter hung on a little longer this year.) It’s a great time for grilling and enjoying the outdoors. Don’t forget the berries.

Enjoy!

 

Happy Cooking

Hello, Dear Readers:

I’m back with another post, with information about new trends, delicious food and healthy things.

First up: a cat being a cat.

Longtime readers of this blog know I love all the kitties, from the tiniest neo-natal just-born kitties the size of a kiwi fruit to the mighty Siberian Tiger. I believe that a cat is a cat is a cat, no matter what the size, species or coloring. They’re all just cats on the hunt. I had cats for 21 years (the last one being Jezebel the Step-Kitty, co-parented with the GER), and they really are the same as a tiger, lion, bobcat or jaguar, just smaller (and they usually use a litterbox inside.) Most house cats can’t tear off a limb the way a tiger can, making the mighty tiger unsuitable for keeping as a pet. If you talk to the GER, he’ll have you believe that Catmandu could indeed take your arm off, or at least a finger. Catmandu has been dead for 4 years, and the GER is still afraid of him.

So I enjoyed the story of smart a Norwegian Forest cat named Clive who didn’t have to hunt much while he lived for two years in a pet food warehouse in Britain. He “went missing,” but he didn’t go far. He did what any cat would do–he found a verified food source and stayed. Why go home when they only feed you once or twice a day, when you can just camp in this place and eat whenever you want? Workers knew there was something stealing food, so they  borrowed a cat trap from a local rescue group and caught his furry butt. (The microchip told them how to find the owners.) Clive got pretty porky while he was there, but once he gets re-settled into the household and used to being around his housemates again, he’ll probably lose most of that extra weight. But he’ll probably be a bit grouchy having to wait for his food again.

Because. . .that’s a cat for you.

Speaking of creatures, I was watering the garden the other night, and I looked down and saw. . .two little beady black eyes looking back at me. AAAAHHHHH!!!! I jumped back, and I hope I didn’t yell too loud. I looked that little adolescent possum right in the eyes and told him to “shoo.” He turned around and lumbered away. . .but I don’t know where he went. They might be living under the Boston Fern I wish I’d never acquired. So now I have evidence that the possums think it’s their personal salad bar. There’s no way to keep them out, really, because they’re like cats–they climb fences, get through little holes and everything else. So it’s probably not the first time I’ll have a close encounter of the furry kind back there, especially if the tomatoes, peppers and strawberries do well.

OK, it’s a little late for the holidays, but I came across this post on putting a turkey on an outdoor grill.  Sometimes in the south, it may be too hot to roast the darn thing indoors (unless you have one of those turkey roaster ovens you can park outside or on a patio that’s separate.)  Sometimes Thanksgiving is 80 degrees around here, too, so it wouldn’t be a bad thing to keep in mind for November. Remember, it was 80 degrees on Christmas Day in Houston; the cold front missed the flight.

But if you’re getting ready for graduations, bridal or baby showers or other upcoming festive occasions, this article on Exposed Cakes from the Trader Joe’s monthly flier will give you some ideas. I’m not wild about less frosting, since that, to me, is one of the best parts of nearly any cake, but, well, you judge for yourself:

In The Garden Of Strawberry Cake, from the Trader Joe's website article.

In The Garden Of Strawberry Cake, from the Trader Joe’s website article.

I guess it’s because you don’t have to cut the cake open to see what’s underneath. But it’s a nice picture.  Would you make it?

If you want something to go with your frosting-challenged cake, there’s some new flavors from the Central Market brand that just showed up at our fabulous HEB:

Oh, YEAH! Who needs Haagen-Daz?

Oh, YEAH! Who needs Haagen-Dazs?

See any favorites you want to try? Here’s mine:

This can only be good. . . .

This can only be good. . .but not sure why it was manhandled.

And of course, chocolate.

Is there any other kind?

Is there any other kind?

No, I haven’t tried any of them yet. I have ice cream like other people have alcohol–to celebrate a special occasion, to deal with something stressful, or any time I need a sweet. When I broke up with a boyfriend–I had ice cream. When it was my birthday, I had ice cream. Usually, it’s Blue Bell, but next time, it will probably be this one. But this container is twice the cost of the Blue Bell or HEB Creamy Creations I usually get. So. . .no rush on trying them.

Switching gears. . . .

Do you have any old cookbooks? I mean, REALLY old cookbooks? How about those ubiquitous (and expensive) recipe cards collections? I actually have my mother’s–the Betty Crocker Recipe Card Library, circa 1971. She was going to toss it, and I asked for it. She only used one or two recipes from the whole thing that I can recall, so it’s basically intact, including the index. (Maybe I’ll make it the subject of an upcoming blog post.) I also have another recipe card collection my mother started in the 80’s, as well as one I started in the late 1980’s. I have a couple of old books, but not *that* old. One from the 80’s, and most of the rest are after 1990 or so, starting with Martha Stewart’s books.  Oh, wait–the GER has given me three old books from The Galloping Gourmet, circa late 1960’s, and one or two others.  I’ve found a couple of my mother’s titles from the late 50’s and early 60’s on Etsy, and have them on my “watch” list. (I need a big enough house for all this.)

I also have a recipe book from Entergy, who sent it to their customers for free in the 90’s with hundreds of old recipes from Louisiana Power & Light, the utility company they bought. (It just showed up in the mail one day.)  Those recipes came from back in the day when “home economist” was an actual job. Nobody in the 90’s tested any of them, so there was no guarantee on how well they would turn out with modern appliances. But flipping through it, there is a recipe called Tomato Soup Cake. I kid you not. Starts out with a boxed mix, you add eggs and a few other things, and a can of condensed tomato soup. UGH. No, I wouldn’t try that on people I hated. Oh, wait a minute. . . .

One of my intrepid Facebook friends from Canada posted something from a website called Vintage Recipe Cards. It’s a website dedicated to showcasing the kind of foods that you used to find in magazines, cookbooks and those infamous card collections: Take a look at this gourmet abomination from the 1950’s:

The Frankaroni Loaf

The Frankaroni Loaf! Isn’t it just yummy?

Aren’t you just anxious to make this recipe for your next dinner party? You can–and here’s the recipe for it. If you make this culinary atrocity, do post in the comments and let us know how it turned out.

And after Thanksgiving, or anytime you want the tastes of Turkey Day, here’s a Sweet Potato-Turkey Pie that will fit the bill. . .and make you forget all about Thanksgiving for another six months. (It includes a can of the disgusting cream of mushroom soup, if you’re interested.)

EEEEEEWWWWWW. . .and there are lots more of these delectable detestables where those came from, just get to the website.  The comments alone are hilarious, but a number of people have actually tried these edible train wrecks and love them. Like this classic, um, well. . . .

Yummy! (Not.)

Yummy! (Not.) Source: VintageRecipeCards.com

One commenter on the Ham And Bananas Hollandaise page says that he made his own Hollandaise instead of the packaged stuff, and it’s delicious. Takes some guts to make this retro cookery, but like I’ve been told on a number of occasions, don’t knock it until you try it.

No, I’m not trying that one. Nor anything in a Jell-O mold or anything called “Aspic.” You try it and tell us all about it.

I showed you that not only to amuse (or nauseate), but also to show how far we’ve come as a nation and a people in regards to cooking, cookbooks, and everyday life. I’m sure every good housewife in the Mad Men era made Frankaroni Loaf and Jell-o molds of all kinds. (I had to eat that stuff only on occasion; thankfully, my mom wasn’t into this kind of, um, “artistry.”)  But today, we have cookbooks from a myriad of sources, as well as an incredible array of new appliances, tools and gadgets that make cooking better, easier, healthier, and in many cases, faster.

We don’t have to suffer through these artistic disasters anymore.

Several new cookbooks by famous folks have come out recently, (with saner recipes) and a few months ago, I decided to pop for Giada de Laurentiis’ Happy Cooking: Make Every Meal Count. . .Without Stressing Out. Marked down 30% at Target, I figured it was a good time to get it. (It’s not autographed like my previous Giada books.) It’s all about good, tasty and healthy food, and “practical solutions” for daily life.

If you saw my recent very long popcorn post, you saw one of the recipes from this book, for Warm & Spicy Popcorn. It’s good, and with the fresh parsley from the back patio, it’s just delicious. But popcorn isn’t the only good recipe in this book. There are actually four popcorn recipes, one of which, I kid you not, is Pumpkin Spice Latte Popcorn. After you pop the popcorn, you mix together  3 tablespoons melted unsalted butter, 1 tablespoon of light brown sugar, a teaspoon of pumpkin pie spice, and a teaspoon of instant espresso powder, then drizzle it on the popcorn. Is it good? Of course it is, it’s got sugar in it. . .maybe I’ll try it in the fall.

Much like her prior book, Giada’s Feel Good Food, this book includes a lot of healthy recipes of all kinds, as well as advice. Many of the recipes came from her weekly digital magazine Giada Weekly, but others are some that, I suppose, Giada started making out of necessity. (She’s now a single mother and a restaurateur, as well as a cooking show star.) There are 10 chapters, including one on “clean eating,” but making sure it’s tasty, too. Of course, there’s also a chapter on pasta–what did you expect, it’s Giada! But she also acknowledges that while pasta can be part of a healthy diet, there are a lot of folks who need alternatives to pasta, like Trader Joe’s Brown Rice & Quinoa fusilli pasta, which is fantastic and $2.99 for a one-pound bag. (If you can get to a Trader Joe’s.)

Giada mentions too that in Italy, they cook just a small amount of pasta, rather than the whole box as Americans tend to do. It doesn’t mean the gluten-intolerant can still have it, but it does mean that cutting down on the amount of pasta in a dish might be better, even if it’s gluten free pasta. And what to do with the “ends” of several boxes or bags (page 116)? Boil then all together and make soup, toss it with some leftovers, or just toss in some pesto and have it like that. I’ve told you what my favorite is, that I have when I get some of that GF fusilli pasta from Trader Joe’s–about a cup of pasta, boiled in salted water, drained, and tossed with some real butter and a shake or two of Parmesan cheese. Yes, from the green bottle. Don’t need nothing else on it. But that’s not too often.

Giada’s book also has indicators for gluten free, vegetarian and vegan, so you can see at a glance if it’s a good recipe for you to try.

The #breakfast chapter (yes, it’s hash-tagged in the book) starts out with smoothies, something called “Nutella Milk” made in a blender, (I seriously must try that one day), a granola recipe that is *not* gluten free, and a recipe for one thing that actually *is* popular in the culinary arena, “Overnight Oats.” (I haven’t tried that yet either, from this book or from Pinterest.) With chia seeds, almond milk, and just a tablespoon of real maple syrup, it looks pretty good.

Remember when I mentioned that “bowls” are a thing now? Giada steps up to the, um, bowl, with something called American Breakfast Rice Bowl. It starts out with 3/4 cup of cooked rice, and has a lot more ingredients before you get to eat it. This is obviously a weekend breakfast–for one person–like my favorite 4-ingredient Corsican Omelette from Nigella Lawson.  Much as I’d like to try it one day (probably with quinoa instead of brown rice), it’s not something for a hurried weekday breakfast. There are also some “toasts” (also a thing now), a couple of frittatas and strata using eggs, a tofu scramble (no thanks) and a selection of waffles/pancakes/muffins for the die-hard baker. (Polenta waffles for brunch, but not GF.)

There is a chapter dedicated to Snacks & Small Plates, which is where that delicious popcorn recipe is, as well as something called Mediterranean Chile Chicken Wings. I haven’t tried this yet, but I might one of these days. (Maybe in the slow cooker, or maybe the toaster oven.) It does contain harissa, which I learned how to make when I dove into the Martha Stewart book Clean Slate last year. It’s one of three chicken wing recipes, which, if you’re familiar, you know can be addictive. I made some for New Year’s Eve many years ago when I lived in the GER’s place from one of Suzanne Somers’ books. Well, nobody complained, and they’re all still alive. . . .

There are other appetizers (“apps”), such as meatballs, arancini, shrimp, crostini (little tiny “toasts,” really), as well as bean dip, Pico de Gallo, and other party standards.

The chapter on salad offers The Only Vinaigrette You’ll Ever Need, which does require fresh thyme leaves, agave syrup, and a shallot, among other things. I should have made some of this yesterday for the lettuce I harvested out of the garden. Well, if it continues to grow, I’ll have some (if the snails and possums let me have some, that is.)

Finally, Giada gets it, and she’s learned to use and enjoy the slow cooker. On page 104, she talks about the benefits of using one, and includes several recipes in the book. (Think she was reading my blogs?) Really, I can’t say enough good about the slow cookers, and I had both of mine going all weekend. Hazelnut Beef With Noodles (page 200) looks interesting, but I can do without the panko bread crumbs.

The chapter on eating clean contains recipes like a detox soup (Giada says she tolerates it better than cold, raw juices) and a bone broth. The new trend of “spiraled veg” gets a note on page 151, where Giada makes spaghetti out of zucchini and a tomato sauce. There are some baked fish and chicken recipes, some vegetarian fare and one treat I want to try one day: the Superfood Fudge Torte on page 160. It’s made with some surprising ingredients and sweetened with agave syrup. No black beans or avocado, but pretty good stuff, and it’s chocolate. I’ll let you know how it turns out.

In the chapter called Weeknight Warriors, where the Hazelnut Beef With Noodles is located, Giada talks about lentils, and offers Lentil Salade Nicoise. Recently I gave you the recipe for Stewed Lentils & Tomatoes, a Barefoot Contessa dish that’s cooked for about an hour. But Giada contends that lentils just can’t get any respect, and in the US, they’re primarily used in recipes like that one. In this vinaigrette-dressed salad, lentils are joined by hard-boiled eggs, baby potatoes, grape tomatoes, black olives and cucumber to make a rich and tasty fare that’s good any time of year. As easy to cook as white rice or quinoa, they can be added to pastas, salads, mixed with grilled veg for a sandwich or pureed into a dip. How come we don’t do that?

Rounding out the everyday chapters is one on vegetables and sides, with all manner of dishes you’ve probably never seen before. If you think you don’t like cauliflower, roasting it gets rid of the chalky taste. On page 209 is a recipe for Roasted Cauliflower with Capers and Almonds. That sounds good, doesn’t it? On the next page is a recipe for Salt Raosted Sweet Potatoes, which sees them topped with a seasoned yogurt sauce. (I still like my sweet potato fries, though.) Lemon Roasted Fennel, page 212, looks pretty tasty, but if you’ve bought fennel, you know that’s for a special occasion–it’s a bit pricey.

Giada’s chapter on Weekends & Holidays is the longer-cooking kinds of recipes, like pot roast, chicken, meatloaf, and, for Thanksgiving, turkey! (There’s even a recipe for a Monte Cristo Sandwich using up Thanksgiving leftovers.)  On page 254 is a beef tenderloin recipe using a compound butter made with dry red wine, a fresh rosemary sprig, salt and a stick of butter. This one is a bit more complicated than mine–the wine and rosemary are heated, then boiled until the wine reduces way down. When it cools, you discard the rosemary, then mix the butter and salt in the food processor. Once that’s mixed a bit, you pour in the wine and process until smooth.

The last chapter is, of course, sweet stuff, something Giada wouldn’t be without. From Key Lime Panna Cotta and Limoncello Parfaits to Chocolate Cake Tiramisu with Chocolate Zabaglione, plus a section on treats to make for gifts, the sweet tooth will certainly be happy with whatever you try. Chocolate Dessert Salami? Don’t go starting your new diet until you’re done with this one. How does Eton Mess Semifreddo sound? Giada hasn’t forgotten about folks with furbabies–Peanut Butter Dog Bone Treats will let your doggie friends know you care, just find a bone cookie cutter before you start making them. (Just wish it didn’t call for whole wheat flour, but that’s just me.)

While there’s no one authority on whatever we call “healthy eating,” this book, like Giada’s Feel Good Food and Clean Slate before it, is a good place to start. Healthy, natural food should taste good, and Giada knows just how to do that, with some “happy” food thrown in.

Enjoy!

 

Hatch Chile Time!

Happy Sunday, Dear Readers:

Are you ready for this new week? Summer’s almost over, at least, for the upper states. Here in Texas, summer lasts until at least October. I could actually have a pool party if the weather held out that long. We’ll see. Last year I got strep throat. . .I don’t want that again.

The rains have returned to Houston this week, and while it’s not really “cool,” it is a little “less hot.” In 30 days the temperatures will go down about 10 degrees, and my plants will be happy about that.

Have you been watching Giada de Laurentiis’ new show, Giada in Italy? Giada took her daughter Jade on vacation in Positano, Italy, and they made a new series out of it. Or something like that. She’s cooking Italian food IN Italy, many with an American or California twist. Today’s show was cooking at a friend’s restaurant in the area, and there was a lot of Italian spoken while they worked. They cooked one of his signature dishes, and one of hers from her Las Vegas restaurant, plus her Sin City Cookies, also served in Vegas. Conveniently, Giada’s mother, stepfather, daughter and a couple of other close friends were there during filming, so they got a thumbs-up from everyone. Yes, Giada is waiting tables in this little place, too.

One thing Giada pointed out while she was making the cookies: chocolate chip cookies are an American creation. I knew that, of course, but she was serving them to Italians in a small town on the Amalfi Coast of Italy. There was no reaction from any of the local folks who had the cookies, but if Giada served them with her 10,000 megawatt smile, they didn’t pay much attention.

Speaking of the cookies. . .Giada used a stand mixer to make the cookie dough. . .and you know, it sure looked familiar. So I did a little clicking around, and guess what I found? Giada’s set list–and in it, no kidding, was SMEG! The stand mixer was a SMEG, but did not have the name stenciled across the side. Either they don’t sell it that way in Italy, it was specially made for Giada, or the props department removed the lettering and painted over it. But it was, indeed, a SMEG.

It’s what happens when you pay attention. Anyway. . . .

The garden’s doing OK–I’ve picked a number of Anaheim/Hatch chiles, and darnit, I found one more today while I was taking pictures. Maybe some of the grapefruit salsa will be in my future this week.

I was SO happy to be finally getting a nice looking red bell pepper, and the really hot summer got to it:

The red bell pepper that almost was.

The red bell pepper that almost was.

The big white, wrinkled spot on the right is where the sun scorched it. I did, of course, water it, but heat indexes of 121 were just too much for it. I’ve never seen that happen. So, I’ll let it ripen a bit more and see what happens next. Might be just that side–and if the rest of it is OK to use, it’ll go into a pot of chili. There are flowers on the plant, so I could see more peppers, but like anything else in a garden, you wait for it.

In addition to the peppers and the sprouting orbs of tomatoes:

IMG_2275[1]

That’s actually a little red tomato, but for some reason, it looks like a double. Go figure. It’s one of the four organics I bought in the spring. There are several little green orbs, but this one. . .well, if it matures properly, I’ll happily eat it. The Sungold has about a dozen orbs, and plenty of flowers behind them. Sungold is a prolific-producing hybrid, and it’s been the one I’ve picked most often this summer. The Cherokee Purple and Chocolate Cherry haven’t done anything but sprout more leaves, so I guess it’s done–but I’ll wait and see on them, too.

Both basil plants are growing back nicely:

Basil, celery and. . .weeds.

Even if the new organic shoots are taking their sweet old time:
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If it nets me one or two more pots of pesto, it’s worth the wait. Fingers crossed.

The citrus trees are doing well; the Key Lime tree has several orbs that should be ready for picking at some point in the next month or two; there were even some new flowers on it this week. But the Meyer Lemons are still a complete mystery:

IMG_2277[1]

They just sit there, not growing, just sitting there.

I have no idea.

Now, if you’re a longtime reader, you know it’s Hatch Chile time in Houston. Well, in New Mexico, too. The plant I have which grows these magical chiles is in a pot, not in the ground, and it has been a prolific producer this year. If it were in the ground, I’m sure the chiles would be as big as the ones I saw in Kroger this afternoon:

Hatch Chile, up close

Hatch Chile, up close

This one was about nine inches long–much bigger than the ones I get, which are about as big as my index finger. I also don’t leave them on the plant too long, or they’ll get red–and hot.

Kroger gets into the Hatch act.

Kroger gets into the Hatch act.

Central Market posted some pictures on Facebook this weekend of the farm land in Hatch, NM. Friend of the blog BL, who I used to work with at Boeing, lives in Las Cruces, NM, and when I posted the pictures on my wall, he said that he lives about 20 miles away; it’s just farm land. But hey–they grow these beautiful peppers there, so why not post them?

I didn’t buy any, although I thought about it. I mean, they grow in my back garden. . .maybe next week.

There are 100 recipes in Central Market’s database, and I went looking for a recipe to use the ones that have been in my fridge for a while, waiting on me to finish thinking about what to do with them. I also had two jalapeno peppers, also grown in the back garden, about the size of the top digit of my thumb. Here’s a primer for “first time Hatchers,” if you’re interested, too. But with the second harvest coming soon for these peppers, I decided to take the pepper by the horns and do something.

Breakfast.

I roasted them up under the broiler–and that’s a smell you can’t bottle or fake, it’s wonderful:

Roasted peppers. . .yum.

Roasted peppers. . .yum.

I’ve done this before, but not in many years. You roast them until the skin burns and bubbles like this, then put them in a bowl and cover with plastic wrap, or a cover like I did:

They're cooling, and the dampness helps the peel come off.

They’re cooling, and the dampness helps the peel come off.

If you don’t, you end up with a hard-to-chew outer layer–like the shipping plastic on your smartphone screen, or the keypad on that new microwave oven. It’s easy to remove once they’re cool enough to handle.

This is one I peeled.

This is one I peeled.

When I was finished, this is what I ended up with:

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The remains of the day (and the good stuff in the bowl.)

Now, to give you some perspective on how much I ended up with, two cans of the same types of roasted chili–one from Target, a 7-ounce can, and a 4-ounce can of Hatch brand chiles (grown and processed in New Mexico), and the chiles I roasted and peeled.

Good thing you can buy them canned, right?

Good thing you can buy them canned, right?

I think I bought the Hatch brand chiles at HEB. I’m so glad they’re gluten-free! (Yes, they usually are, even without the labeling.)

Yes, I know–“what took you so long, Amy?” Well. . .I just had to think about it. I’ve got lots on my mind, you know, and only two paws for workin’ it and taking pictures. (The paws still burn a little from the capsaicin.)

Oh, and I’ll repeat my warning that I posted months ago: when you are handling chiles, do wear gloves. You can get a box of 100 for about $8 at Sally Beauty Supply, don’t worry about what color they are. Seriously–you do not want to be fumbling around trying to put milk in the eyedropper while your eye is burning. Dairy milk, that’s the only cure I could find on an iPhone during Christmas when I forgot to do it earlier. At least I didn’t rub my eyes this time. The heat is concentrated in the seeds and ribs, but you can still end up burning your eyes if you do something wrong. I speak from experience. Only bell peppers won’t burn you alive, OK? WEAR GLOVES WHEN HANDLING PEPPERS.

Breakfast went into the Crock Pot–2 cups of milk, 10 eggs, the chiles, and some Italian sausage, browned beforehand:

Just plain old Italian sausage.

Just plain old Italian sausage.

And don’t forget the Colby cheese:

Colby's good, like a milder Cheddar; but Cheddar's good, too.

Colby’s good, like a milder Cheddar; but Cheddar’s good, too.

Then the whole business was mixed with a hand-blender (aka “boat motor”) and the cheese mixed in:

Into the Crock Pot it goes!

Into the Crock Pot it goes!

And cooked for four hours.

I’ll eat it all week, soon as I pack it up into containers so I can soak the Crock Pot stoneware thingy.

If you’re thinking about Hatch chiles, you’d better hurry up–pay 77 cents a pound now for US-grown chiles, or $1.98 a pound later for Mexico-grown chiles (which are available year-round.)  Hatch chiles don’t last long, so get a move on. There are recipes on Central Market’s website, or you can create your own.

Next post, I’ll tell you about the big fish that the GER brought me last week. For now, I’ve got to get to bed.

Enjoy!

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