Tag Archives: garlic

Pesto

Pesto is great.  Its so flexible.  You can add different herbs for different flavours. It’s traditionally made with pine nuts, but they’re pretty expensive, so I substituted toasted walnuts. You can add whatever kind of nuts you like. You can serve it on pasta, meat, chicken or fish. Use it as a base sauce for pizza. Add it to rice to punch up a side dish. Add lots of garlic, or just a little.  It’s all about your preference. Continue reading

Spaghetti with Summer Sauce

This is a no-cook pasta sauce that is so quick and easy for those hot summer days.  My Dad made this for us when we were kids.  I have no idea how closely this mirrors what he used to make for us, but it’s how I make it and we all like it.  The longer you allow it to sit and have the flavours mingle the better, but allow a minimum of at least 1 hour.  We will have this with some grilled Italian sausage on the side to get some protein in, but you can easily use chicken too.  Or, if you want to keep it vegan or vegetarian, add some chickpeas to the sauce when you first mix it up to allow them to absorb the garlicky-herby flavours of the ingredients. Continue reading

Meal Plan for the Week of June 23, 2018

You may have noticed I didn’t post a Meal Plan last week, and for that I apologize.  There were two reasons: 1) I created a Meal Plan knowing I was developing a cold, and promptly went to bed for about a week, and 2) when I finally got up and around my laptop had decided to stop recognizing that the Internet is a thing and wouldn’t acknowledge it, so even though I wanted to post, I couldn’t.  As a result of the first issue, even though I had developed the Plan with my impending sickness in mind and therefore easy-to-make meals, it didn’t get followed.  Those boys ate whatever they felt like making (cereal and sandwiches, I’m guessing).  As for the second reason, after a good 6 hours of playing and searching for the issue with the laptop, my husband found the problem and was able to rectify it.  This week we are repeating last week’s Lost Meal Plan, since it was a good one, and every now and then you want easy.
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Chimichurri

In the same way every country has its own version of stew, most countries have their own version of pesto, using the flavours and ingredients readily available to their region.  Chimichurri is the South American version of pesto, although it is predominantly associated with Argentina. Rather than being used as a pasta sauce, though, it is used as a baste for grilled meats and vegetables, and as a condiment to accompany the meal.  It’s verdant and garlicky, with a hint of heat (or a slap of heat if you’re so inclined). It goes well on chicken, beef, and pork, but lends its own flavour to each dish, rather than making everything taste the same. Continue reading