Wednesday, July 24, 2013

Pesto Calzone

I have loads of pesto and now it's time to figure out what to do with it besides freezing.  I was thawing bread dough and thought I could make a pesto calzone!



Roll out one frozen then thawed bread dough loaf (thaw it overnight for the best thawed result) in a large circle or oval. 

Mix together 3/4 - 1 cup pesto, 1/4 cup olive oil and 1/4 - 1/2 cup of parmesan cheese

Spread pesto onto the unbaked crust --  on half of the dough, leaving 1 inch at the edge. Top with about 1 cup of shredded mozzarella cheese.  Fold over and pinch to seal the crust.

Bake at 350 degrees for 15-20 minutes or until the crust is light brown and firm.

Let cool for about 5-10 minutes then slice.  

I made a marinara sauce for dipping.

Delicious!


I will definitely be re-making this. Especially since I have loads of pesto.

Till next time...




Green Bean Salad 2013!! I love this time of year!



I was able to acquire some fresh beans and make green bean salad.  Here is a link with the recipe:

http://beckysbiscuits.blogspot.com/search?q=green+bean

The only sad thing about it, was my darn tomatoes are still very, veryyyyyyyyyyyyy green. So I had to settle for some store bought tomatoes -- boooooooooo!!!.  It still tasted great, but, I am looking forward to the day when I will have all garden fresh ingredients.

I have also had the opportunity to enjoy some delicious itty bitty swiss chard and a some largish beet greens, thanks to my MIL.

I need to pick up some corn from the local corn spot.  But, I didn't have the needed cash for that transaction, but, I will very soon.

I also got together with my bestie and we plowed through a bunch more basil -- and left no dent, yet, again...


That's it for the moment. 
Till next time...

Wednesday, July 17, 2013

Basil Salad Dressing

I was informed by my bestie that she had a bumper crop of basil that needed to be dealt with.  I am more than happy to help "deal" with this problem...

This past week we spent a good part of a day making this:

This isn't all mine. But, I was lucky enough to get the bigger half.

We made absolutely no dent in the "hedgerow" of basil. So, we will be doing this, again, very soon. Now I have to get motivated to separate it into smaller amounts and freeze it for later use.

And since there was so much basil, I was able to bring home a bunch for a bouquet and then to make "Basil Salad Dressing."


The recipe came out of the book Joy of Gardening Cookbook by Janet Ballantyne...


I doubled the recipe and made a couple changes because I lacked the required ingredients.  I didn't have any wine vinegar, but, according to my substitution book lemon juice can be used.  I used 2 tablespoons of lemon juice and 2 tablespoons of cider vinegar. It is a salad dressing and vinegar is a requirement in my book.  I also used the regular basil and a few sprigs of purple basil.  I think I may have inadvertently gone light on the olive oil.  I was reading the recipe off of the picture on my computer and only added 1/2 cup of olive oil instead of 1 1/2 cups.  It was thick and tasted great with lettuce leaves.  I was far to lazy and it was far to hot to make a "real" salad.  I might add the rest of the olive oil, so it is more dressing-ey.  But, maybe I won't, since it tastes fine just the way it is.


That's it for today. Till next time...







Tuesday, July 9, 2013

Swiss Cheese Scalloped Potatoes!

In an attempt to make a nice dinner, I was searching for a unique recipe for potatoes.  I came across an interesting twist with scalloped potatoes, but, changed it enough to make it my own...  The goal was scallop like potatoes, but, it was also to use the microwave since it was 5,000 degrees out and way too hot to turn the oven on.

Swiss Cheese Scalloped Potatoes (serves 2-3)

1 TB butter or margarine
2 garlic cloves, minced
salt & pepper
1/2 cup half & half
2 potatoes, thinly sliced
6-8 slices deli Swiss cheese
1/2 cup Parmesan cheese
1/2 cup milk
3-4 pats of butter

Place the butter, garlic, S&P and half/half in sauce pan.  Cook till slightly thickened. Add sliced potatoes. Stir until completely covered. Grease a small casserole with non stick cooking spray (or butter.) Place half the potato mixture into the casserole.  Put half of the Swiss cheese and Parmesan cheese over potatoes. Put the remaining potatoes over cheese.  Then put the remainder of Swiss/Parmesan cheese over potatoes. Gently pour 1/2 cup milk around the edges of the potatoes/cheese. Put the pats of butter evenly dispersed on top.  Microwave casserole for 8-10 minutes, or until potatoes are tender.


Swiss cheese scalloped potatoes!


The potatoes turned out great.  Plus I made NY Strip steak and fresh Swiss chard (even though it was itty bitty) from my garden!!  The meal in it's entirety was a hit and I will certainly make those potatoes, again. I might even change the cheese selection for something different.

That's it for today. Till next time...