Month: November 2017

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Pesto Sauce

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Pesto Sauce

This sauce is versatile

Course condiment, sauces
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Calories 80 kcal
Author Deborah Chapman

Ingredients

  • 1 cup organic fresh parsley chopped
  • 1/2 cup organic fresh basil chopped
  • 2 tbsp organic garlic cloves 4-5 cloves chopped
  • 3/4 cup organic pine nuts chopped
  • 1/4 cup organic raw walnuts chopped
  • 1/2 cup parmesan cheese freshly shredded
  • 1/4 cup asiago cheese freshly shredded
  • 1/2 cup olive oil extra virgin
  • 1 tsp lemon zest
  • 1 tbsp juice of a fresh lemon
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Recipe Notes

  • Add all the above-mentioned ingredients into the food processor or blender except the olive oil,  salt, and pepper on the pulse setting pulse a few times until mixed well.  Continue to pulse and slowly drizzle the olive oil into the processor or blender once you have a nice spreadable consistency stop the processor add the salt and pepper to taste.
  • Store in a mason jar and freeze, the pesto sauce freezes well and can last well over 6 months,  I normally place plastic wrap over the top of the pesto sauce before I seal it to freeze.  When I am ready to use I Just take the jar out of the freezer and set it on the counter until it soften some and I am able to spoon out what I need to use.  You can also fill an ice tray with the pesto sauce and freeze until ready to use. 

*I add this sauce to pasta, rice, and roasted potatoes just to name a few

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Shrimp Pasta with Pesto Sauce

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Shrimp Pasta With Pesto Sauce

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 511 kcal
Author Deborah Chapman

Ingredients

  • 1/2 lb medium- large shrimp 12 shrimps
  • 3 tbsp olive oil, divided extra virgin
  • 1/2 box pasta
  • 10-12 grape tomatoes halved
  • 2 garlic cloves chopped
  • 2-3 tbsp pesto sauce
  • 1/8 tsp red pepper flakes
  • 1/2 cup pasta sauce
  • 2tsp fresh parsley garnish
  • 1/2-1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper

Recipe Notes

  • Fill a medium pot with water and cover on medium heat.
  • Deveined and clean shrimps,  split the shrimp all the way to the tail but do not cut all the way through the tail leave about an inch from the tail.  I learned that from Auntie Fee, Rip.
  • Rinse your shrimp well discarding the vein and let it sit in a strainer to drain off the excess water.  In the meantime chop your garlic and parsley and set aside in a separate bowl.
  • Salt your pasta to the boiling water after about 3 minutes using a 10-inch pan add the oil to the pan, I used a black cast iron pan, then add the garlic and cook it for about 2 minutes add the shrimps and cook for about 2 minutes on each side (total pasta cook time is 7 minutes), the pasta should cook aldente', be sure to reserve  a cup of pasta water and set aside.  Transfer the pasta using a tong to the shrimps add the tomatoes, the shrimps will finish cooking add the pesto sauce, half of the pasta water and bring it all together gently using your tong.  
  • Garnish with the fresh parsley and serve immediately.

*you can add freshly grated parmesan cheese to the finished dish.

 
 

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What a Journey

I am seriously on a new journey still, is it possible to constantly be on a new journey?   I often ask myself. “Mmmm” oh well I guess it is I seem to always be trying to find that niche in life that I am good at.  Have you gone through a period in your life that you are still searching, seeking and wondering what it is that you love and are passionate about?  I have tried before I retired and after I retired.  I remember I wanted to become a court reporter I enrolled in college online started the course I basically self-taught myself.  It was great then my wrist started hurting I was developing carpal tunnel syndrome but at the beginning stage.  Oh well gave that up money down the drain but I still have that machine to sell I need to post it on Facebook or eBay.

 I started my cleaning service, that was some hard ass work.  I believe that was how I developed rotating cuff tear in my right shoulder but to tell you the truth I believe I got it from always cleaning my home three levels, of sweeping, vacuuming, mopping, dusting and so much more that did not last long either oh boy…

Then I decided to try my hand at opening up a private home Daycare service right in my home that meant closing down my dining room and turning it to a home daycare center that did not last long either.  So as you see I am still trying to figure out what it is I want to do that I am passionate about.

My point is no matter how old you are don’t give up on your dream or something you are passionate about, we are all on a journey or we will all be on a journey at some point and time in our lives.  Find your passion whatever you truly really love to do whether it may be acting, cooking, blogging, or something else make sure you love it…

 

*Photo by Lisa Miller

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Roasted Cauliflower Soup

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Roasted Cauliflower Soup

I wanted this soup to be vegetarian and vegan friendly.

Course Side Dish, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 7
Calories 106 kcal
Author Deborah Chapman

Ingredients

  • 1 head cauliflower
  • 4 tbsp olive oil extra virgin divided
  • 1 large carrot 2 small carrots slice into 1/4 pieces
  • 6 cloves garlic peels on
  • 2 tbsp shallots chopped when separated you will have 4
  • 5 fresh thyme sprigs tied into a bunch
  • 3 1/2 tsp kosher salt divided
  • 1/2 tsp fresh black ground pepper divided
  • 2-3 tsp garlic granulate
  • 2-3 tsp onion granulate/powder
  • 32 oz organic vegetable broth low sodium
  • 3 cups water
  • 1/4 tsp red pepper flakes

Instructions

Recipe Notes

  • Pre-heat oven to 400 degrees.
  • In the mean time rinse cauliflower and pat dry removing the core using a knife and place the cauliflower on a sheet pan and separate the cauliflower in to florets, cauliflower is more  delicate than broccoli be very careful when separating them so they do not crumble then add the garlic cloves with the peels on to the sheet pan off to the side  of the pan (see the above illustration instruction) season with the salt, pepper, garlic and onion granulate.
  • Drizzle the cauliflower and garlic cloves with  3 1/2 tbsp of the olive oil make sure to coat well so they do not burn while roasting. 
  • Place the carrots on to a separate pan and season with the remaining  salt and pepper, drizzle with 1/2 tbsp of the olive oil coat well and place in the oven to roast. 
  • In a  5 quart soup pot or a pot large enough add three cups of water, the tied rosemary sprigs, red pepper flakes and all the contents of the vegetable broth cover and let simmer on a low flame. 
  • Roast the Cauliflower for 25 minutes and  the carrots for 30 minutes.
  • Remove the thyme sprig and set to the side add the cauliflower to the pot being very careful not to splatter hot liquid on yourself if using a hand-held blender, blend the cauliflower but leave some pieces bite size it will make this soup hearty.  Once you see it thicken to a nice consistency add the carrots to the pot and add fresh thyme sprigs back into the pot.
  • Let Simmer for an extra 15 minutes.  Taste to see if it is seasoned enough if not you can add more salt and pepper to taste.   Top with homemade croutons or some garlic bread and enjoy.

*Do not forget to remove the fresh thyme sprig and discard.

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Easy Potato Salad

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Easy Potato Salad

This dish can be on your table in 30 minutes

Course Appetizer, Salad
Cuisine American
Keyword fish, potato, quick
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 150 kcal
Author Deborah Chapman

Ingredients

  • 4 potatoes cube 1/4 inch
  • 3-4 tbsp mayonaise I used 3
  • 1-2 boiled egg chopped, I used 1 egg
  • 3 tbsp onions chopped
  • 1/4 tsp yellow mustard
  • 3-4 tsp sweet relish
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp paprika garnish

Recipe Notes

  • In a small pot add your egg to boil,  once it have boiled remove from the heat cover and set aside for 15 minutes the egg will continue to cook. 
  • Peel the potatoes and cube about 1/4 inch rinse well,  in a medium size pot fill with enough water to cover the potatoes,  on medium high heat once the potatoes start to boil turn the heat down on low and let cook for 8-10 minutes or until fork tender.  Do not over boil  your potatoes or you will be eating mashed potato salad, I am no not kidding.  
  • Once the potatoes are done you must work quickly using a colander pour the potatoes into the colander to rid of the hot water and pour the potatoes back into the pot and run very cold water over the potatoes so the potatoes will stop cooking.  You can also fill a glass bowl with cold water add ice once the potatoes are done using a colander pour the potatoes into the colander and then add the potatoes into the cold water bath this will cool the potatoes and stop the cooking process. 
  • In the mean time run cold water over your boiled egg to cool off chop and set aside using a colander let the cool potatoes drain off excess water add the potatoes into a mixing bowl, add all the ingredients except the paprika.  Using a spatula mix well then using a fork I want you to smash the potato as if you are making mashed potatoes using this method you will thicken the potato salad to a smooth  thick consistency you will break up some of the potato cubes but not all leaving some cubes of potatoes.  Once this process is completed add the potato salad to a glass bowl with a cover sprinkle with the paprika and refrigerate until ready to serve.

*You will need about 3 tbsp of salt to salt the water for the potatoes when boiling.

*Use as many organic ingredients as possible.