Filed under: DINNER | Tags: almonds, cilantro, herbs and spices, pesto, red pepper flakes, vegetarian
I LOVE all the cheap, fresh herbs available here! You can get huge bunches of just about everything for a little over a dollar. Amazing. It’s going to be hard to go home to my pantry full of dried herbs and spices after this.
As per usual, I’ve combined a bunch of recipes into one here. One of the nicest things about this recipe is that it doesn’t have any cheese (and you really don’t miss it). All the white pieces in the photo are toasted bits of blanched almonds.
- 2 C cilantro, packed
- 1/4 C blanched almonds*
- 2 cloves of garlic
- 1/4 C evoo
- 2 T lime juice
- 1/4 t red pepper flakes
- 1/2 t sea salt
- fresh ground pepper to taste
- To blanch the almonds, place them in a small saucepan. Bring a cup of water to a boil and pout it over the almonds. Let them sit for a minute, then drain and rinse with cold water. Wipe the skin off the almonds.
- * Optional: chop the blanched almonds in the food processor, then toast over medium heat in a skillet. This enhances the flavor and makes them prettier.
- Mix up the pesto: Blend the almonds and garlic in a food processor until they’re nicely chopped up/ pulverized.
- Add cilantro and pulse until chopped down. Then process remaining ingredients and season to taste. You may need to add extra olive oil or lime juice.
Still in Guatemala, so i just made this up based on what I could find. There is this really nice little grocery store on our block (a safe distance for me to walk alone) and I was struck by how cheap basil was – 18 Quetzals for a big, healthy bunch (about $2.30). It was also the first time I had seen a good looking baguette in a grocery store here (VERY exciting). So the crostini just kind of happened. This pesto recipe is the result of working with extremely limited kitchen tools and supplies, but came out really well because the basil was so good. The radish adds a nice crunch and pepper flavor.
- 4 C basil leaves, washed super well
- 2-3 cloves of garlic
- 1/4 (?) C almonds
- 1/4 C evoo
- 2 T lime juice
- 2 T Parmesan cheese
- 1/2 t sea salt
- 1/4 t fresh ground pepper
- toast the almonds on the stove. medium to medium-high heat for 5-10 minutes. stir occasionally so as not to burn them!
- pulse toasted almonds in food processor until they are finely chopped.
- add whole garlic and process until the garlic is all chopped up. Then add oil then basil and process until the basil is all chopped.
- stir in cheese and salt and pepper to taste.
- Set the oven to broiler.
- Slice baguette into 1/4″ to 3/8″ slices and arrange as many as you can fit on a baking sheet. Our oven is so tiny that I did batches on the little pan that comes in your toaster-oven. Yeah.
- Brush with evoo. Since of course I didn’t have a brush, I dipped a fork in a glass of evoo and spread that over the slices. You really don’t want too much olive oil on the bread, just enough to make them golden.
- Toast in the oven for about 4 minutes.
* Optional – slice a clove of garlic in half and rub on the toasts, either before baking or right after they come out. This is good if you like garlic as much as I do.
- 5 – 6 radishes, thoroughly washed and sliced as thin as possible
- spread a tablespoon of pesto on each toast, then top with a few radish slices. Done.
Filed under: BREAKFAST | Tags: almonds, appricots, dates, dried peaches, nuts, oats, raisins, sunflower seeds, wheat germ
This is now our go-to breakfast cereal. We’ve made an effort to eat less refined sugar lately and one of the biggest culprits in our diet has been our breakfast cereal even my seemingly healthy raisin bran packs a whopping 19 grams of sugar!!! I guess if I watched the Today Show, I would have noticed that earlier. Better late than never…
- 2/3 C wheat germ
- 1/3 C ground flax seeds (10 seconds in the coffee grinder – you get fiber with your morning Joe as a side benefit)
- 3 C old-fashioned oats (I always add more after mixing it all up, we just like it oatier)
- 1/3 C raisins
- 1/3 C chopped dates
- 2/3 C other dried fruit – I always use chopped dried apples and sometimes dried peaches or apricots
- 1/3 C hazelnuts (half or chopped)
- 1/3 C slivered almonds
- 1/3 C sunflower seeds
- 1/2 teaspoon cinnamon, optional
- In a big Tupperware type container (something you can mix then put a lid on to store), mix the wheat germ, flax, and oats (I add a teaspoon of cinnamon here as well).
- Mix in remaining ingredients, adding extra oats if you want.
- Our 2/3 C measure lives in the muesli for scooping in the morning and replenishing every couple of weeks!