Browsing Tag

weeknight

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

Warm Brown Rice Salad with Chicken Meatballs

Recipes July 9, 2012

 

Here’s an easy quick recipe for you to try during the week. Super easy, delicious, healthy and one of those easy ones to help get rid of extra leftovers in the fridge.

To serve 2 (or one with leftovers for lunch the next day!)

Ingredients
1-2 cups cooked brown rice
1 tablespoon olive oil
1 teaspoon garlic granules (I bought these from Coles at the spice aisle section)
3 large cup mushrooms
1 medium fresh tomato, sliced into wedges
1 tablespoon fresh parsley, chopped
1 cup of chicken meatballs (leftovers from a previous night’s dinner. you could easily omit this, or add shredded chicken or just drained tuna if you wish.)

Dressing
1 teaspoon-tablespoon olive oil
1-2 tablespoons balsamic vinegar (however much you want depending on your taste – add a little and add extra if needed)

Heat oil in a skillet over high heat. Add brown rice and cook for about five to ten minutes (I like it to get a tiny bit crispy). Add garlic flakes and sliced mushrooms. Cook, stirring for another ten minutes over medium-high heat until mushrooms begin to soften. Toss with warmed chicken meatballs, tomato slices and freshly chopped parsley. Shake dressing ingredients in a bottle, drizzle over and toss to combine. Serve.

 

The best thing about this recipe is that you can throw all kinds of other ingredients here, antipasto vegies, celery, olives, a chopped red onion. You can also substitute different types of meat or go completely vegetarian – whatever you have in the fridge. You could even try using quinoa instead of rice if you’re feeling particularly adventurous – it’s incredibly versatile!

xoxo
Enjoy your week!

Christine

4 Comments

Corned beef with lemon garlic potatoes, honey sesame carrots and broccolini

Recipes July 5, 2011

Heyhey.

It’s been a while.. as usual!

I’ve finally gotten myself one of those facebook-fan-style-thingymajiggy pages, so if you feel so inclined, give me a like by clicking here. It’s totally cool because I will be posting up some better quality pics, more info on posts / pics, and you comment, say hi, and all that bizzo fun stuff ๐Ÿ™‚

Now that’s out of the way, here’s a great weeknight meal to whip up for your loved ones.

It’s corned beef with lemon garlic potatoes, broccolini and sesame honey dutch carrots – good for a weekend dinner and great for leftovers.

Corned Beef
1 kg corned beef cut
2 T brown sugar
2 T apple cider vinegar
6 cloves
1 bayleaf
6 peppercorns
1 cut up onion
(optional: 1 carrot, 1 celery stick).

Place corned beef in a big pot and cover with cold water. Add remaining ingredients. Bring to the boil and simmer on medium for about 3 hours or until corned beef is tender. Slice and serve. Great cold, for leftovers, or on buttered bread! Mmm.

Lemon/Garlic Potatoes
1/8 cup melted butter
juice of two lemons
teaspoon garlic powder
teaspoon dried parsley flakes
seasoning
1/2 kilo – 1 kilo of washed potatoes, diced

Blend together melted butter and lemon juice. Add garlic powder, dried parsley flakes and seasoning. Place diced potatoes into a lined baking dish and pour over lemon/butter mixture and toss to coat potatoes. Bake in a hot oven (180 degs) for about 1-1.5 hours until potatoes are cooked through. Serve.

Honey Sesame Carrot recipe from Taste.com
1 bunch of baby dutch carrots
1 T sesame seeds
2 T honey

Rinse and trim carrots, place in a saucepan with cold water and bring to the boil until cooked. In a separate saucepan, toast sesame seeds until lightly browned and add honey. Pour over cooked carrots to serve.

Assembly:
Slice corned beef (serve with seeded mustard if desired). Add potatoes, carrots and steamed/blanched broccolini. Serve ๐Ÿ™‚

xoxox
Christine

10 Comments