Fix, Freeze, Feast - Kati Neville [56]
PERFECT PESTO
MAKES 11/3 CUPS
2 cups packed fresh basil leaves
¾ cup shredded Parmesan cheese
¾ cup olive oil
½ cup walnuts or sunflower seeds
1½ teaspoons minced garlic (about 5 cloves)
1. Combine all ingredients in a food processor or blender and blend until smooth.
2. Use immediately, or store, with a thin layer of olive oil on top, in an airtight container in the refrigerator for up to three days or in the freezer for up to 3 months.
VERSATILE NUTS
Although customarily pine nuts are used in pesto, I find walnuts or sunflower seeds more convenient and I prefer their taste, too. Substitute pine nuts if you prefer a more traditional flavor.
This recipe was developed for those who would rather not use a commercially prepared product for the Berry-Roasted Chicken (page 60). You can use this vinaigrette any way you like, of course. I like it over a salad of robust greens such as arugula and dandelion, or subtle greens such as romaine and butter lettuce, garnished with crumbled blue cheese and toasted pecans. —LT
RASPBERRY VINAIGRETTE
MAKES 1¾ CUPS
1 CUP OLIVE OIL
½ cup fresh or frozen raspberries, at room temperature
½ cup red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon spicy brown mustard
½ teaspoon salt
¼ teaspoon black pepper
1. Place all ingredients in a container with a tight-fitting lid. Shake vigorously.
2. Use immediately, or store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.
BERRY-ROASTED CHICKEN
Even though this recipe doesn’t yield quite the 2 cups called for in our Berry-Roasted Chicken recipe, simply divide the amount here between the two chickens—it’ll work just as well.
This simple teriyaki sauce is just as tasty and convenient as anything you might buy in the store—but less expensive. Use it in our Teriyaki Chicken (page 59), or in other recipes, like the Rose City Teriyaki (page 97). —LT 1 cup soy sauce 1 cup packed brown sugar ¼ cup red wine vinegar 1 tablespoon vegetable oil 2 teaspoons minced garlic 2 teaspoons minced ginger
TERIYAKI SAUCE
MAKES 2 CUPS
1 cup soy sauce
1 cup packed brown sugar
½ cup red wine vinegar
1 tablespoon vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1. Whisk together soy sauce, brown sugar, vinegar, oil, garlic, and ginger in a small bowl. Mix until sugar is dissolved.
2. Use immediately, or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
BIG SAVINGS
Homemade teriyaki is easy to make and costs pennies on the dollar compared to the bottled, store-bought versions. Purchasing the ingredients at the warehouse club can compound your savings since soy sauce, red wine vinegar, and brown sugar can be 2 to 4 times more expensive at the grocery store.
CHAPTER SIX
BREAKFAST, SNACKS, AND SWEETS
My husband discovered breakfast burritos for sale one day at a local coffee stand. They have been the solution on more than one hectic morning when there was no time for a hot breakfast. The commercial ones were expensive, though, and we had no idea of their nutritional content, so I developed my own recipe. Now we often enjoy a hot, nutritious breakfast that needs no preparation in the morning. —LT
BREAKFAST BURRITOS
MAKES 20 BURRITOS
1 DOZEN EGGS, LIGHTLY BEATEN
3 pounds yellow-flesh potatoes, boiled and cut into bite-size pieces
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
20 ten-inch flour tortillas
1 pound deli ham, cut into bite-size pieces
2 cups shredded Cheddar cheese (about 8 ounces)
Aluminum foil
4 one-gallon freezer bags, labeled
1. Scramble the eggs in a large greased skillet over medium heat until just set.
2. Combine potato, scrambled eggs, sour cream, salt, and pepper in a large bowl.
3. Lay all the tortillas