Powered by Blogger.

Parsley, Garlic and Almond Pesto

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

A simple salad of quartered tomatoes, sliced cucumber and croutons, tossed with 
Parsley, Garlic and Almond Pesto.


I like parsley! I believe it is overlooked in the grocery store. This could be due in part because it is placed on each plate in a restaurant and yet, not many munched on it after the meal. Which pretty much placed it in last place, for food. Which is too bad. It is fresh, herb-y and available year round.

I  have spotlighted it in a few recipes, because I love it, for being fresh, herb-y and available year round! You can follow the links to see  Parsley pizza dough, or a Parsley Cucumber salad as well as  Parsley Yeast bread.


This pesto is different than standard basil, yet fresh and delicious. It would make a great spread on a sandwich instead mayo or mayo on one side and pesto on the other! Add some turkey or ham, sliced tomatoes and anything else you might require in your sandwich, then enjoy!

It is also delicious in the usual pesto places, over pasta, stirred into soup, folded into cooked rice for a shockingly good dish.

Parsley Garlic and Almond Pesto
by the seat of my pants
makes about 3 cups

3 bunches parsley - I used 2 curly leaf and 1 flat leaf


4 large cloves garlic - minced

 I make minced garlic logs and freeze them. When I need garlic, I slice off what I need and return the remainder to the freezer. These are very handy, and save peeling fresh garlic each time garlic is needed.
2 t salt
1 1/2 c sliced almonds - spread out on a sheet and toasted until fragrant and beginning to turn golden


1 c Parmesan cheese
1 - 1 1/4 c olive oil
1/4 - 1/3 c water

Wash, shake and pluck leaves from parsley. Lay out on a towel, roll up and twist in opposite directions and fold in half, you want to dry the leaves as completely as possible.













You should have enough leaves to fill your processor bowl.


Add salt, garlic and almonds. Add 1 c olive oil and begin processing.


Stop motor, scrape down sides, add remaining 1/4 c oil and the cheese. Process until all ingredients are mixed and a paste has formed.


Add water slowly while running processor motor, and when a creamy texture is achieved, stop adding water and stop the motor.
Parsley Garlic and Almond Pesto.
Parsley Garlic and Almond Pesto.

Scrape down sides of bowl and package for keeping.
Males approximately 3 cups


I prefer to keep my pesto in the freezer, I have found a sharp knife easily cuts a slice of pesto to use. Laid over hot pasta or in a bowl of soup it melts almost immediately. Keeping the pesto in the freezer keeps it bright green in color and fresh in flavor.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:

modest monday @ the modest mom

24

Whole Grain and Cheddar Cheese Drop Biscuits

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Do you buy a block of cheese? And sometimes does the wrapper come off in the refrigerator, and the end of the block gets a little dried out? And you cut off about 1/4 inch slice all across the entire block? And you think "I hate to waste cheese!"? And you wish you could do something with it?

Cut cheddar cheese into small cubes and let dry 24 hours, the dried cheese does not melt and run out of your biscuit!

Well, you can. Go ahead and slice off that dry end, but do not throw it away. Then slice off another 1/4 inch of cheese, and if that block of cheese is small, you might want to cut off two 1/4 inch slices. Then dice it all up, say about 1/4 inch in size and leave it on a plate or cutting board to "air dry". You can put this in a cupboard overnight, allowing the cheese cubes to dry and yet stay safe from any flying kitchen visitors.

Then make these cheddar drop biscuits!

I have been drying cheese just like this, on purpose for years to use in baked goods, because I wanted the cheese to stay in the baked item, not melt and run out all over the baking pan. Remember the Fluffy Biscuit Muffins? These drop biscuits, are a simple spin-off from that recipe and a great way to use up that unfortunate cheese!

Cheddar Cheese Drop Biscuits, perfect with salad and everything else!
Cheddar Cheese Drop Biscuits, a delicious part of this dinner!

Cheddar Cheese Drop Biscuits
by the seat of my pants
425-degree oven

1 c self-rising flour, You may find our tale and recipe for whole grain self-rising flour here!
2 T full-fat mayonnaise
1/2 c milk
diced dried cheese - 1/4 c or so
garlic salt
grated cheddar if desired for tops

Cut mayonnaise into flour, stir in cheese.


Add milk and mix only until moist. Do Not Overmix!

Divide into 4-6 muffin tops, sprinkle lightly with garlic salt and grated cheddar is using.

Bake 15-18 minutes.

Cheddar Cheese Drop Biscuits, fresh from the oven.
Cheddar Cheese Drop Biscuits, fresh from the oven.

Makes 4 large or 6 small or double the batch for more!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the 


this post shared with:
homemade mondays @ frugal by choice
homestead barn hop @ the prairie homestead
hearth and soul @ apriljharris.com
see ya in the gumbo @ ms enplace

10

20 Minute Granola, (more or less)!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This granola is simple, it is easy, it is perfect for my little RV Kitchen oven. Since it is made with honey and no other liquid, it really does crisp, cook and turn, golden brown in about 20 minutes. Of course, if you would like it a darker brown, add a few more minutes!

The ingredient list is short, the mixing together is quick and you can do all the kitchen clean up while it is baking in the oven, plus you have this wonderful oatmeal cookie smell to enjoy while you perform sink duty!

You might notice that there is no dried fruit in this recipe. That is our preference, if you like fruit in your granola, rather than on your granola, feel free to stir some in as soon as the granola is removed from the oven. The same for a bit of cinnamon, feel free to add 1/2 teaspoon or so.

20 Minute Granola, (more or less)!

20 Minute Granola
adapted from:  Little House Living
350-degree oven

41/2 c old fashioned oats
1 c sliced almonds
1/8 t salt (if desired)
1/4 c brown sugar
1/2 c coconut oil, melted
1/2 c honey

Combine everything in a large bowl, mixing well. Scrape into a prepared 9X13 pan, spread the mixture evenly to avoid any thin spots.

Bake 10 minutes, stir well, bringing ingredients from bottom to top, corners into the center of the pan.

Bake 5 minutes, stir well, bringing ingredients from bottom to top, corners into the center of the pan.

Bake 5 minutes more, stir well.

Remove from oven and let cool, stirring once or twice.

OR: 

If not done to your liking, turn off oven and let the mixture continue to bake for 5-10 minutes more. Remove from oven, let cool, stirring once or twice.

Let cool completely, package into a container with a tight fit lid.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
4

Blueberry and Coconut Water Switchel

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Reclaiming good health has been an ongoing task, with good days and then a dip into bad days. Until I eat something that offends my gut, they are all good days, the problem is that what offends is always a surprise. I have narrowed my choices to organic whole foods, and for the most part, the process works. The problem?

Variety, pure and simple. Sometimes I too get hungry for that ice cream cone or fast food sandwich. But when I do step off my healthy eating plan I pay a heavy price. And where health is concerned that price seems to get bigger each time. The solution is to create more interesting food and beverage to enjoy and nourish at the same time.

One change that has made a big difference for my own gut health is the addition of probiotic-rich foods. While I do take a supplement, it is the different strains of good bacteria in food that have made the difference. Unfortunately, we (so far!) are not big fermented vegetable fans. While we love sauerkraut, the other fermented vegetables have not been well received at our table.

Blueberry and Coconut Water Switchel

One easy solution to this dilemma is probiotic rich beverages. Currently, we purchase kombucha in various flavors, from time to time. Bottled kombucha is the beverage I will choose when we stop for a cold drink, and fortunately, it is easier to find in the market than ever before. At home, I make water kefir on a regular basis.  And Switchel.

Switchel has been made to nourish our bodies for years and years and years. Also known as haymakers punch, it is a simple mixture of apple cider vinegar, ginger, maple syrup (or honey and molasses ) and water. If you are drinking this to replenish your fluids during hot weather, a heavy dash of salt can't hurt.

Here lately I have been substituting coconut water for plain water, and I have been adding some fruit for a twist on flavor, which led to this combination. Switchel is very easy to customize, you may make it strong on flavor or big on water, your choice. You will find in the recipe below a suggested range of measurements, the full measure of any ingredient other than the coconut water will provide a stronger flavored Switchel. I have made it both ways and for me, it is about the water, the one area I don't consume enough....

Blueberry and Coconut Water Switchel

Blueberry and Coconut Water Switchel
by the seat of my pants
makes approximately 1 quart

2 T apple cider vinegar - tip, shake the contents to get a touch of the "mother" before you measure
2-4 T pure maple syrup ( not pancake syrup)
1-3 t finely grated fresh ginger
1/2 - 1 c blueberries, frozen is fine
coconut water

Place the apple cider vinegar, maple syrup, ginger, blueberries and 1/2 c of the coconut water into a wide mouth quart far. Puree using a stick blender.

Blueberry and Coconut Water Switchel
I prefer the finely grated ginger when using a food plane. 
Fill the jar to the top with additional coconut water.

Cover and let rest on the counter 24/48 hours to allow mild fermentation. If desired stain mixture through a mesh strainer into another quart jar, Refrigerate.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

2

Popeye Pesto!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

When I made the recipe for Cafe Yumm Sauce, I purchased nutritional yeast flakes for the first time. And of course, as I usually do, I put my plastic bag under the hopper on the bulk dispenser and opened wide! Seriously this bag of yeast hardly weighted anything, but after making the recipe I had most of what I purchased, still in the bag...

Because I had the leftover nutritional yeast to use up, I started reading about nutritional yeast and it turns out, this is really good stuff! It can be used just about anywhere you want a golden cheesy flavor, including this pesto.

Popeye Pesto, made with spinach and nutritional yeast!
Popeye Pesto over pasta and potatoes, delicious!

This is a spinach pesto, but as the cookbook states, you can sub in half basil if desired. today, however, it is pure spinach. Tonight for dinner we are having baked potatoes with Popeye Pesto and sauteed fresh Tuna.

Tip, if you are new to nutritional yeast, you might want to start off a bit on the shy side. While it really is delicious, it is assertive in flavor. By the way, feel free to use Parmesan cheese also...

Popeye Pesto, made with spinach and nutritional yeast!
Popeye Pesto!

Popeye Pesto
adapted from: Eat Like You Give a Damn

3 cloves garlic
1 5oz package fresh spinach - or equivalent fresh from your garden
2/3 - 1 c nutritional yeast flakes - see note above
1 T lemon juice (I used the juice of 1 lime)
1 t salt
1 c nuts - toasted almonds, walnuts or cashews
1 c olive oil
2 T water, if mixture seems too thick

Cut the garlic cloves in half down the center, if you see a green stem, remove it. This stem is where the hot flavor comes from in garlic. 

Popeye Pesto, made with spinach and nutritional yeast!

Place everything in the bowl of a food processor, pulse until combined and the texture is just the way you like it!
Popeye Pesto, made with spinach and nutritional yeast!

Refrigerate leftovers.

Having pesto in the fridge (or freezer, it freezes very well!) is the perfect way to get dinner on the table in record time, or as fast as cooking some pasta!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
2

Lentil and Mushroom Soup with Kale and Bacon

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Lentil and Mushroom Soup with Kale and Bacon.
Lentil and Mushroom Soup with Kale and Bacon.

 It is a bright and sunny day here, but still very cold. So cold in fact that there is a pot of fresh soup cooking in the kitchen. Lentil soup is one of my favorites for spur of the moment soup, like today when a pot of soup is what is needed and wanted.

Weather complaints aside, soup is a wonderful thing to cook on cold days, it also helps keep kitchen waste down.  There does not have to be any hard and fast rules about soup making, what you have available will usually make a nice pot of soup. Plus lentil soup is an excellent vehicle to use of leftovers from the fridge, a chunk of meat left from a roast, a spoonful of vegetables or rice from dinner. Don't be afraid to experiment, soup is very easy to be creative with, and it always tastes great.

Lentil and Mushroom Soup with Kale and Bacon


Lentil and Mushroom Soup with Kale and Bacon
By the seat of my pants, adapted from what I had on hand and experience from good soups made before!

8 - 10 slices bacon - diced
1 large onion - diced
1 pound mushrooms - sliced
2 carrots - peeled and diced
1 16 oz can diced tomatoes
1 qt chicken, ham, or bone broth
1 qt water
1 1/2 c lentils rinsed and drained
2 t thyme leaves, crumbled
1 1/2 t garlic salt

1/2 bunch kale, washed, drained and cut into 1" pieces

Cooked brown rice for serving

Saute the bacon in a large flat bottom pan, remove bacon and set aside. Discard all but 2 T of the rendered fat and the "drippings", add onion turn heat to medium, cover and let braise about 5 minutes to soften the onion.

Lentil and Mushroom Soup with Kale and Bacon

Add 1 T of reserved bacon fat to the pan along with the sliced mushrooms, raise heat to high and cook stirring until mushroom begin to release moisture. Add all remaining ingredients except the kale. Simmer 1 hour, add kale and simmer additional 30 - 45 minutes or until cooked to your preferred texture.

Lentil and Mushroom Soup with Kale and Bacon

Makes approximately 1 gallon of soup, like most soups this freezes great.

To serve, place a small scoop of cooked rice in the bottom of the bowl, ladle soup over the top.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


2

Easy Double Apple Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Our days have been busy in a very quiet way. We are surrounded by hundreds of acres of park, centuries of history and quiet. We have ridden our bikes more here in two weeks than in all the time on the peninsula.

We have completed our volunteer training, visited the Vancouver Farmer's Market, located a grocery, the library and I baked this easy cake. Oh and apples.

Apples are usually in our fruit bowl on the table and depending upon the season and what else we are enjoying, they will be eaten quickly or they will remain behind to mellow and soften into a juicy sweetness that begs to be used. In a sauce, or chopped for a salad or in the case of the last two apples in the bowl, this cake.

The kitchen is not large in our new home, but it is complete and comes with a very reliable oven. Which I am grateful for, as baking is something I do regularly. Even though to use this oven, one must get down on their prayer bones, and with head in the oven strike a flame to the pilot tube.

You may add one or two of the optional ingredients to change up your cake from time to time or leave is pure apple, the choice is yours. I added the dates, forgetting that they sink to the bottom and for a sticky layer, delicious, but slices do not come out pretty. Here goes and I must apologize for the lack of photos like I said earlier, it has been a busy time...

Easy Double Apple Cake, made with whole wheat self-rising flour.

Easy Double Apple Cake
by the seat of my pants
350-degree oven

1 c plus 2 T whole wheat self-rising flour
1 c sugar
1/4 c oil or melted butter
1 egg
1 t vanilla
1/2 c unsweetened applesauce

2 apples, peeled and diced

IF DESIRED:
1/4 t cinnamon
6-8 whole dates, pitted and chopped
1/3 c raisins
1/2 c chopped walnuts

Combine all ingredients, except the chopped apples. Beat well with a wooden spoon, until mixture is smooth and forms a nice batter. Stir in apples. Add optional ingredients if using. Turn batter into a prepared 9 inch round cake pan, bake 35-45 minutes or until done in your oven.  You may turn the cake out onto a serving plate if desired.

Let cool completely before serving.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
0
Back to Top