Browsing Tag

low-carb

Macadamia Pesto

Recipes June 17, 2013

Is there anything better than fresh homemade pesto? The jarred stuff can be useful in a pinch, but in my opinion, it pales in comparison with the real stuff. Plus it’s usually filled with preservatives and probably all kinds of other things you wouldn’t normally put in your food, so making it from scratch is much healthier too!

I had a good amount of macadamias stashed away at home (thanks to Australian Macadamias) and thought I’d try substituting macadamias for the usual pine nuts — I was really happy with the results! Macadamias are generally cheaper than the pricey pine nut too, which makes this homemade pesto a little easier on the wallet to produce. I really enjoyed the extra crrunch and texture the macadamias gave to this recipe, which was quite a bit chunkier than your every-day pesto sauce and a nice change.

As per the usual pesto recipes, this recipe is unbelievably simple to put together. Just a few every day ingredients thrown together in the food processor, pulsed, and then it’s ready to be eaten in a variety of ways: with fresh steaming pasta, as a dip or even on toast with a fried egg on top (see below for my list of ideas for how you can use this incredibly versatile recipe)!



Macadamia Pesto

Author: CookingCrusade.com
Makes: Just over a cup of pesto
Time to prepare: 5 minutes

Macadamia Pesto

  • 1 cup loosely packed basil leaves
  • 1/2 cup raw macadamias (unsalted)
  • 3 garlic cloves, peeled
  • 1/2 cup parmesan cheese, sliced, or grated
  • 1/4 cup macadamia oil (or you could use olive oil or another mild flavoured oil, such as soybean or rice bran)

Equipment needed: a food processor

Steps

  1. Place all ingredients into food processor bowl and pulse until chunky. Serve.

You could also try toasting your macadamia nuts prior to blending for a bit of extra flavour.

This pesto is fantastic stirred through freshly cooked pasta or gnocchi, but there are lots of to her ways you could use up leftover pesto! Why not try:

  • Adding a spoonful to your scrambled eggs in the morning
  • Spreading some on toasted bread, then topping with fresh garlicky chopped tomatoes for a twist on your classic bruschetta
  • Stirring through a few spoonfuls to freshly cooked risotto
  • Adding to a cheesy sauce (for basil macaroni and cheese, or in a bechamel sauce to layer between your lasagne)
  • Whip with softened whipped butter to make flavoured pesto butter – great on toast!
  • Serve as an accompaniment to meat like steaks, baked chicken breast, fish fillets or serve with steamed veggies
  • Use as a sandwich spread with your fave sandwich ingredients, or for wraps
  • Whip with cream cheese, or as a dip for crackers or veggie sticks

And I’m sure there are many more creative uses for pesto out there. Let me know if you have any other ideas!

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22 Comments
Honey garlic glazed sausages

Honey Garlic Glazed Sausages

Recipes March 8, 2012

Hello!

Its been awhile admittedly between posts. I’ve been so busy lately and things have been very up and down in my life at the moment but I plan on bringing more posts to cookingcrusade.com soon.. And I have a big backlog of delicious things to write about ๐Ÿ™‚ Thanks for sticking around!

What better reason is there to start writing again than these delicious honey garlic glazed sausages? They are incredibly easy and delicious to put together in a few moments as well as are a good budget side dish to add to breakfast or dinner.

So let’s get started!

Throw sliced onions and mushrooms into a roasting dish.

Add some sausages and drizzle with honey, olive oil and crushed/chopped garlic

Roast in a hot oven until deliciously caramelised and crispy.

ingredients (to serve 4)
8 beef sausages (we used herb garlic ones from Coles)
1 medium onion, chopped into rings
handful of mushrooms, sliced
2 cloves of garlic, crushed and chopped
about 4 tablespoons of honey
2 tablespoons of olive oil
Preheat oven to 200 degrees. Place sliced mushrooms and onions in roasting dish. Snip sausage links using kitchen scissors and lay on top of onions/mushrooms in the roasting dish. Drizzle with honey, olive oil and sprinkle over crushed garlic. Toss sausages, mushroom and onion in the honey, oil and garlic until everything is evenly coated. Place roasting tray in oven and bake sausages for about 30 minutes, occasionally tossing sausages in honey glaze. Serve when they get deliciously crispy.

Goes great with French toast, blueberries and maple syrup.


Hope you are having a fabulous week ๐Ÿ™‚ It’s nearly the weekend! Woohoo!

xoxo

C

5 Comments
chickencashewsalad

Asian-style Chicken Salad

Uncategorized April 12, 2010

I got the inspiration for this one from Anh’s food blog, specifically her recipe for roast hoisin chicken and I came up with this chicken cashew nut salad.

I made a chicken marinade using hoisin sauce, grated ginger, sugar, some maple syrup and some soy sauce. I used about 1/2 jar of hoisin sauce, a couple tablespoons of soy, about 2-3 tablespoons of brown sugar, a good sized heaped teaspoon of grated ginger and a dollop of maple syrup. I poured everything into a lee kum kee hoisin sauce jar I had leftover and shook the whole mix up, ensuring the sugar would incorporate with the mixture. After shaking it for about a minute, I marinated chicken thighs in several tablespoons of it (so they were thoroughly coated) in a glass bowl for about an hour, then roasted them in a shallow dish for about 1 hour at about 170 degrees in a hot oven until they were a lovely dark golden colour and cooked through. Keep the rest of your marinade in the fridge for next time!

I allowed the cooked chicken to rest for about ten minutes, then I sliced the meat into strips and placed them on top of a green salad (I used a simple Coles bag o’ salad, but you could just use a mixture of rocket, spinach and whatever else you fancy. I also added one chopped up cucumber.) Dress the salad with a simple mixture of balsamic and honey and sprinkle with cashew nuts. Serve. Yum-yum! Low-carb, high protein ๐Ÿ™‚

Give this one a try!

xoxo
Christine

3 Comments