Tuesday, July 12, 2011


Yesterday I made my first ever batch of fresh pesto using the basil I am growing in my garden. It is so hot that most of my garden is just burning up in spite of it getting late afternoon shade and my watering efforts. I planted 2 basil plants which are doing pretty well, and I am keeping the blossoms pinched off of them. I went out and harvested 2 big handfuls and made Pesto, which I didn't take any pictures of. This is a stock photo of basil...

I first put 4 cloves of garlic and a handful of walnuts in the food processor and ground them up. ( used walnuts because they are about $2 a pound and pine nuts are $30 a pound!)
Then I added the 2 handfuls of basil with a small sprig of fresh oregano I also grew in my garden. Then I threw in 2 big handfuls of fresh spinach and processed it until it made a paste. Then I added about 1/3 cup of parmesan, and with the processor running, I streamed in olive oil until it became the consistency I wanted, not too thick, not too runny. I also added some sea salt and fresh ground pepper to taste.

I tossed this with some hot angel hair pasta, and garnished it with chopped fresh tomato and some more parm.

It was yum! The spinach kept it from getting so strong, and the walnuts added a nutty taste. All that planting and watering was worth it! If I had to buy the basil, the cost would be just too much.

Hope you are keeping cool today!


Monday, March 28, 2011

Today's recipe

Here is a favorite of mine:

Wilted Cabbage

(Some people call this fried cabbage)
1 medium head of cabbage, coarsely shredded
4 slices of bacon
¼ C thinly sliced onion
¼ C vegetable oil
2 T sugar
Salt and pepper to taste

Cut the bacon into pieces about ½ inch.  Fry until crisp in a large skillet, stirring while it cooks.  Add the onion and cook for a couple of minutes. Add the shredded cabbage, and sugar.  Stir continuously as it cooks. Add the oil a couple of tablespoons at a time as needed.  Cook until the cabbage is wilted down, but not completely soft.  Serve immediately.

I liked to add ½ pound cajun sausage sliced thin to this. Add it to the bacon when it is almost finished.

Wednesday, March 9, 2011

Cooking for two

Well, we are at that stage in life where we cook for two.  I see a lot of recipes on blogs and the networks site that I try, but they make such a big amount of food that we end up throwing a lot away.

So I will try on this blog to make food that will feed two with maybe lunch leftovers.  Some of these will not have specific recipes, but will just include the ingredients and suggestions. Because that's the way I usually cook unless I am baking!

So far I have not ventured into the photography thing but I will try to get that going real soon!

So come back soon and follow along!