I love to cook. I can't wait to move into the new house so that I finally have room to cook (and room for all of my fun appliances). One of the things we bought for the new house was a pink KitchenAid mixer. I had been lusting after it for years, and I am so excited to have it. We have replaced most of the appliances I used to have. I still have to replace the bread machine that we got for our wedding.
I was reading a friend's blog about trying new recipes in January, and it made me think about all of the recipes that I lost. My grandmother has been working on putting together a recipe book for me. I would love to add to that book.
If you have a recipe or two that you would be willing to share, you can email it to me at firstname.lastname@example.org or post it as a comment here (you don't have to register to post). I would love some holiday cookie recipes, holiday meal recipes, and soups. We eat mostly fish and poultry. I am also trying to eat more vegetarian meals, so those would be great!!
And in the spirit of giving, I will share my favorite recipe: chicken pesto penne!
I cook with whole wheat pasta. I usually just pour in the whole box because I'll eat the leftovers!
I use chicken tenders. I cook the tenders in the cut strips and then as they start to cook, I use the spatula to cut the chicken into chunks. I cook the chicken in a couple tablespoons of olive oil (I am not very precise in my cooking!) which makes it really moist.
I make my own pesto sauce. It is really good on Brie as well! I don't have the precise recipe because it was in a cookbook in the house. So this is my best guess of the actual numbers!
1/4 cup toasted pine nuts (toast in the oven until they are light brown). Let the pine nuts cool.
In a food processor, blend the pine nuts with a bag of basil (I use the bags from Fred Meyer but will be able to use my own once our garden gets in this spring!), lemon juice (I use a quarter of a lemon), a garlic clove, kosher salt (the amount is a personal preference. Personally I think that it is pretty bland if you aren't generous with the salt here. I use about a dime size in my palm and then salt to taste if it needs more), and a dash of white pepper (told you I wasn't precise!!). Blend in the processor.
Add a quarter cup of EV olive oil. Make sure you add slowly and use a spatula to push the basil mixture down off the sides if needed.
Add in a quarter cup or so of Parmesan cheese (I use the grated kind not the flakes). Pulse until just mixed in. Add salt as needed.
You will probably have more pesto than you need, so I just save that for other things (like Caprese sandwiches!!).