Today we're getting the last of my stuff from the storage unit! I sold my gargantuan couch and found an awesome Danish Modern style couch on craigslist and scooped that up. Our place is starting to come together and that makes me a happy camper.
I've decided that my part of the blog should probably be entitled "Kitchen Disasters". Everytime I cook or bake something always seems to go "wrong". These next two recipes each had their own mini diaster. Don't worry, it all turned out edible, and actually, quite tasty!
Pasta with Tomatillo and Cilantro Pesto adapted from A Thought for Food *I essentially cut their recipe in half...kinda
1/2 box angel hair pasta (or any pasta of your choosing)
3 tomatillos, husked and quarted
1 cup cilantro, washed and dried
2 cloves garlic
1/3 cup pine nuts
1 jalapeno, seeds removed
1/8 cup olive oil, give or take some
1 1/2 tbsp lime juice
salt to taste
Toss pesto with pasta, add remaining tomatillos on top! So you might be asking what the disaster was with this. Well remember this post Chicken Pesto Minestrone? I was so excited because when combing kitchens I inherited a food processor (and three blenders, two tea kettles, and about 4 wine openers...can never have enough of those), so of course pesto was the first thing I wanted to make. I get everything in the food processor and it wouldn't turn on. I plugged it in to every single outlet in the house. Still...no go. Finally, after screaming some, I realized it was user error and that I didn't have the lid on securely. Phew, disaster averted, delicious pesto consumed!
We had a ton of fresh kale from the CSA so I decided to make a salad that is probably the exact opposite of a pairing for a pasta dish with a Mexican flair. Oh well!
Triple Berry Kale Salad adapted from how Sweet it is
1 head of kale, leaves removed from stem and torn
1 cup fresh tart cherries, pitted and sliced
1 cup fresh blueberries
1 cup fresh strawberries
2/3 cup almonds
salt and pepper to taste
3/4 cup sliced strawberries
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp honey
pinch of salt and pepper
Combine all ingredients in blender together until smooth
Add in salt, pepper, cherries, and berries, then add a few more tablespoons of dressing and toss. Finish by topping with chopped almonds.
The disaster with this one is that I will never pit cherries again without a cherry pitter to help me. That was just ridiculously time consuming! I must say, totally worth it though!
This salad made plenty for leftovers for lunch the next day and it was even tasty still after sitting in the dressing overnight.
Cook the pasta according to the directions on the box.
While it is cooking, you can make the pesto. Add the jalapeno, pine nuts and garlic to the bowl of a food processor and pulse to combine. Next, add the cilantro, 3/4 of the tomatillo, lime juice, and a little salt and run the processor. While this is happening, drizzle in the olive oil. Season with some more salt and pepper, if necessary.