Archive for December, 2006

Pesto has to be one of my favorite thing these days. I drizzle it on sliced tomatoes and mozzarella for a different take on Tomatoes Caprese (aka, Caprese Salad, Insalata Caprese, etc). I also use it on panini made with sliced turkey, tomatoes, and thick slices of mozz. I spread it on bread and it is fabulous mixed into cooked pasta.

Pesto is Italian for beat, as in mash into yummy goodness – so drag out your food processor (a blender will do in a pinch)!

Ingredients
2 cups lightly packed basil leaves
1/2 cup olive oil
1/2 garlic clove*
3/4 cup grated parmesan cheese
1-2 Tbsp pine nuts

*Depending on your love of garlic, only start out with a half clove and taste after processing. You can add more to taste. Add all ingredients except the parmesan cheese and process until smooth. Taste and add more garlic if necessary. Add the parmesan cheese and pulse 2 or 3 times to combine.

Pesto is best served fresh but it will keep a week in the fridge if tightly covered and can be frozen. Before putting away, drizzle enough olive oil on top to cover pesto in a thin layer – this will help preserve discoloration. Allow the pesto to come to room temperature before serving again.

Source: Encyclopedia of Pasta Sauces

Garlic phobes, beware. This sauce, while fashioned from an Arrabbiata sauce, requires a lot of garlic. A lot.

Ingredients
1/3 cup Olive oil
6-8 cloves garlic, minced
16 oz canned whole tomatoes (unflavored)
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
Parmesan cheese

Add tomatoes, basil, and both peppers to a food processor and mix until smooth (or pulse until desired consistency reached).

Saute garlic in olive oil just until the cloves begin to start browning, and add tomato mixture.

Bring sauce to a boil and simmer for 10-15 minutes.

Pour over pasta, toss and serve with grated parmesan cheese on the side/top.

Source: Encyclopedia of Pasta Sauces

A fun twist on the classic hummus recipe. Serve with sliced pitas or homemade white corn tortilla chips.

Ingredients
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika

Mince garlic in a food processor.

Add beans, 2 tablespoons reserved liquid, lemon juice, tahini, 1/2 teaspoon cumin, salt, 1/8 teaspoon cayenne pepper and 1/8 teaspoon paprika; process until smooth, scraping down the sides as needed.

Add additional seasoning and liquid to taste.

Adapted from: Allrecipes.com