Basil Pesto

Earlier this year, I'd planted a basil plant in my backyard and it has grown in abundance. The next logical step was to make pesto.

This is what I did.

Fresh Basil Pesto Recipe

Ingredients

2 cups fresh basil leaves, packed, chopped coarsely

1/2 cup shredded parmesan cheese

1/2 cup extra virgin olive oil

3 medium-sized garlic cloves, minced

salt and freshly ground pepper to taste

Materials

1 food processor

1 cooking knife

1 cutting board

1 jar (something to keep the pesto in)

Directions

1. Combine the basil, garlic and oil in a food processor. Pulse to the desired consistency.

2. Add the cheese. Pulse until blended.

3. Add a pinch of salt and ground pepper to taste.

4. Store in the fridge.

Original recipe: http://simplyrecipes.com/recipes/fresh_basil_pesto/

Here's what you should know:

- If you're using basil straight from the stem like I did, hold the end of the stem and with the other hand, pinch the stem loosely with your thumb and index and slide from the top down to take the leaves off easily. You want the soft part of the stem and the leaves.

- When chopping the basil, don't squish, just clean cuts so that you keep the flavour (the "juice") in the leaves.

- Use sparingly. A little goes a long way.

- Blanch the basil to prevent it from oxidizing. If you don't blanch the basil, keep a thin layer of olive oil on top of the pesto.

- Some people like to freeze the pesto in ice cube forms to keep well into snowville.

Make this. You deserve it.

Pesto Penne with Roasted Red Pepper

Hi internet,

This is something I threw together randomly with my friends. Enjoy!

Pesto Penne with Roasted Red Pepper

Ingredients

3 cups penne pasta

5 cups water

2 t salt

1 T pesto

1/2 onion, chopped fine

1/2 T garlic, minced

3 T olive oil

2 roasted red peppers, chopped

parmesan, salt and pepper to taste

Materials

1 large pot

1 colander

1 large skillet

1 wooden spoon/chopsticks/anything to stir the pasta

1 spatula

Directions

1. Cook the penne as directed on the package. FYI, it goes something like this: Fill the large pot with water. Put it on the stove and turn to high heat. Salt liberally. Bring to a boil. Once it's boiling, throw in the penne. Bring to a boil and watch it carefully! It may sud up. Bring it back down to a simmer for 8-10 minutes or until al dente and stir occasionally. Strain in a colander.

2. Heat the skillet at medium high heat. When the pan is hot, put in the oil. Brown the onion and garlic. Stir in the pesto. Next, stir in the roasted red peppers.

3. Mix in the penne. Stir well with the spatula so that the pasta is evenly coated. Garnish with a sprig of rosemary.

Here's what you should know:

- To prep the water for the pasta, salt liberally until you can just taste the salt in the water. If it tastes like the ocean, you've gone too far. I've been told that oiling the water will prevent the pasta from sticking.

- Don't burn the onion or garlic! Control the heat so that you release the aromas, but don't char the taste. You want the onion to be sweet and caramelized and the garlic to be golden.

- If you don't want to make roasted red peppers, buy them preserved in jars from the supermarket. I bought mine on sale and it will keep well in the fridge.

Tasty Cajun Chicken

Hey internet,

It's been a while, but I'm back with a new recipe! School's starting up again, so my friends and I got together for the weekend to savour our last bits of freedom. Damn.

Well anyway, what's better for a get-together than to cook some cajun chicken together? (We also made a penne that I will post)

Here it is!

Tasty Cajun Chicken

Ingredients

• 
  1/3 cup oil
• 3 tablespoons vinegar
• 1 teaspoon italian seasoning
• 1 tablespoon cajun seasoning (recipe below)
• 2 pounds boneless chicken breast
• Cajun Seasoning:
• 3 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne powder
• 1 tablespoon oregano
• 1 tablespoon thyme

Directions

• Combine the ingredients for cajun seasoning in a large mixing bowl, as well as the italian seasoning. Add vinegar and mix well.
• Put the chicken in the cajun marinade one at a time. Place them in a resealable bag. Marinate chicken for 20 minutes or for up to 3 hours.
• Heat your skillet to medium-high heat. Add oil when the pan is hot. Place the chicken onto the hot skillet and brown both sides (about 15 minutes total).
• Original recipe: http://www.grouprecipes.com/4527/tasty-cajun-chicken.html#

Here's what I learned:

- Use less oil. Just use enough to lightly cover the bottom of the pan.

- I found that there was a bit too much marinade. Use your own discretion. Use enough vinegar that will cover all the chicken and add the seasoning to the vinegar instead of the other way around. If you want it to be spicier, put in more seasoning. Store any extra dry cajun seasoning in a separate container. If you like spicy, you'll want to use it later, trust.

- You don't want to burn your chicken. Keep the skillet closer to medium heat. If you've browned both sides of the chicken and it's still not cooked through, just add a bit of water (like 2 mm of water) and cover it. Keep cooking.

- To check if it's cooked, slice the thickest part open. Do not do this before 15 minutes. Unless it's a small breast (my chicken was about 1.5-2 inches thick), it will not be done and you'll let all the precious juice out that is keeping it moist

- Make a gravy after you cook the chicken. Turn the heat off first. Next, do this quickly. Mix water with 1/2 T corn starch in a small bowl. Turn the heat back on on high heat and pour water about 1/2 cup water into the pan (I just eyeball this really). Throw in the cornstarch mix too. While it's hot, scrape the brown bits at the bottom of the pan with a spatula (if you're paranoid of teflon bits, use a wooden spatula). Make sure that mixes with the water. Bring it to a boil and let it reduce (let the water evaporate). The sauce will thicken. Don't let it burn!!

Have fun people! Remember, wash everything! (except the spices)