Condiment Recipes

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Pesto 3 Ways

September 1, 2014 by Kay Leave a Comment

Greens are abundant this time of year rather it be from your garden, your CSA Share or from the Farmers Market. Pesto 3 Ways is a great way to utilize those greens.

How was your weekend? Did you enjoy the last weekend of summer? I was just happy that it was a three day weekend. The family (the husband, middle daughter Kiley and SIL & BIL Kathy & Dave) and I went to the Appleton’s Farmers Market to see my daughter Mackenzie, it was her last market before she headed back to college. We had a nice day bumming in Appleton.

Sunday was spent canning for the day. Cowboy Candy, Hot Peppers, Chipotle Sauce and Tomato Sauce were canned. We ended the day with Chicken that the husband made on the smoker. And lastly, Monday was spent doing much of nothing, just enjoying the day off and catching up on recipes and the blog.

Pesto 3 ways uses kale, broccoli and celery leaves to create three different kinds of pestos that are all equally delicious in my book. Pesto is always made up with a green, parmesan cheese, a nut, olive oil and garlic.

I am featuring Celery Pesto which uses celery leaves and walnuts, Kale Pesto which uses kale and cashews and Broccoli Kale Pesto which uses broccoli, kale and walnuts. Pesto stores well in the fridge for approx. 2 weeks and in the freezer for up to 3 months.

I will be featuring recipes in the next couple of days to use your Pesto 3 Ways with. So stay tuned for ways to use pesto.

Enjoy!

Pesto 3 Ways

Rating: 51

Yield: Each recipe yields approx. 1 cup of pesto.

Pesto 3 Ways

Ingredients

Celery Pesto
4 cups celery leaves, packed
½ cup chopped walnuts
2/3 cup olive oil
2 garlic cloves
½ cup shredded parmesan cheese
2 pinches of salt
Broccoli Kale Pesto
2 cups chopped broccoli florets, just the tops, no stems
1 cup (loosely packed) fresh basil leaves
2 cups kale, packed
2/3 cup grated Romano or Parmigiano-Reggiano cheese
2/3 cup chopped walnuts
3 garlic cloves, peeled
3/4 cup extra-virgin olive oil
1 tsp. salt
Kale Pesto
4 cups packed kale, stems removed
½ cup chopped cashews
2/3 cup olive oil
2 garlic cloves
½ cup shredded parmesan cheese
2 pinches of salt

Instructions

Celery Pesto: Add all the ingredients to a food processor. Pulse until thoroughly mixed. Taste for seasoning, you may need to add more salt.
Broccoli Kale Pesto: Add the broccoli florets in a microwave safe bowl and add ¼ cup of water. Microwave for 2 minutes or until the broccoli is bright green in color. Add the broccoli to the food processor.
Also add to the food processor the basil, kale, cheese, walnuts, garlic, olive oil and salt.
Process the pesto until thoroughly mixed. Taste, you may need to add more salt. If the mixture is thick, add a little water.
Kale Pesto: Add all the ingredients to a food processor. Pulse until thoroughly mixed. Taste for seasoning, you may need to add more salt.

http://www.lovefoodwillshare.com/pesto-3-ways/

Pesto 3 Ways

Such pretty colors of green.

This stores well in the fridge and freezer.

This is great to eat just by itself.

Yum!

I store my pesto in Ball Half Pint canning jars.

Celery, Broccoli/Kale & Kale Pesto are featured.

Celery Pesto with walnuts.

Broccoli Kale Pesto with walnuts.

Kale Pesto with cashews.

Spicy Pickled Chard Stems

July 16, 2014 by Kay Leave a Comment

Here is a quick, easy and resourceful way to use the stem of swiss chard and turn it into a crunchy snack.

There are many ways to use the leaves of swiss chard but most times the stems get discarded. I came across this recipe for Spicy Pickled Chard Stems and I thought I would give it a try. I must say, the recipe was a success.

What most will like about the recipe is how easy it is to make. The pickling process is done by refrigerating the stems with the brine you mix together. You simple cut the stems from the chard and chop it into the length of the jar. Add in seasoning/spices. Boil the brine and pour it over the stems. Let it sit two days and you have a crunchy snack.

Enjoy!

Spicy Pickled Chard Stems

Rating: 41

Yield: 2 Half Pint Jars

Spicy Pickled Chard Stems

Ingredients

1/2 cup rice wine vinegar
3/4 cup distilled white vinegar
1/4 cup sugar
1-1/2 teaspoons salt
1-1/2 tablespoons sriracha
1/4 teaspoon celery seed, divided
1/2 teaspoon black peppercorns, divided
1/2 teaspoon yellow mustard seeds, divided
2 cloves garlic, divided

Instructions

Cleaned stems from one large bunch of rainbow chard stems, cut to fit into mason jar, about 3/4 inch from the lip.
Add each half of the celery seed, peppercorns, mustard seeds, and garlic to each jar. (If just making one jar, this can all go together.) Pack chard stems tightly into jars. Bring vinegars, sugar, salt, and siracha to a boil, in a small saucepan until sugar and salt is dissolved. Then pour over chard stems. Let sit until cool, then put lids on and refrigerate. Wait two days before eating for flavors fully develop. Will last 1 month in refrigerator.

http://www.lovefoodwillshare.com/spicy-pickled-chard-stems/

Beautiful Swiss Chard

Remove the stems from the chard.

Add seasoning/spices.

Pack the jars tight with the stems.

Add the brine.

Spicy Pickled Chard Stems

Strawberry Rhubarb Sauce on Berry Blue Cake

July 2, 2014 by Kay Leave a Comment

Strawberry Rhubarb Sauce is a sweet topping with a hint of cinnamon. Serve it on Berry Blue Cake for a festive look on the 4th of July.

Strawberry Rhubarb Sauce starts by boiling rhubarb, water, sugar and lemon zest on the stove until the rhubarb is soft. Then add in the fresh strawberries, lemon juice, cinnamon and some food coloring (to get a bright red color) and the sauce is ready to eat!

Serve this wonderful sauce on cake (see below for my easy Berry Blue Cake), ice cream, pancakes or biscuits.

Going with my theme of red, white and blue this week in honor of the 4th of July I made a quick Berry Blue Cake. It is a box cake mix with jello added in to give the blue color. Kids and adults will both love this dessert.

Enjoy!

Strawberry Rhubarb Sauce on Berry Blue Cake

Rating: 51

Strawberry Rhubarb Sauce on Berry Blue Cake

Ingredients

2 cups fresh rhubarb, chopped into small pieces
¾ cup water
1/3 to ½ cup sugar
Grated peel of 1 small lemon
Pinch of salt
1 ½ cups fresh strawberries, cut into small pieces
Juice of ½ the lemon
¼ tsp. cinnamon
4 drops red food coloring, optional

Instructions

In a small saucepan, add the rhubarb, water, sugar, lemon peel and salt; stir to combine. Over medium high heat, bring the mixture to a boil. Reduce the heat to low and cook uncovered for 10-12 minutes, until the rhubarb is soft.
Remove the pan from the heat and stir in the strawberries, lemon juice, and cinnamon, stir to combine. Add the food coloring, if you wish, stir to combine.
Serve over cake or ice cream.

Notes

For the Berry Blue Cake Ingredients: 1 box white cake mix, plus the ingredients indicated on the box 1 small box Berry Blue Jello Mix

Make cake according to package directions. Pour half of the batter into your cake pan. Add the dry jello mix to the other half of the batter and mix to combine. Pour the blue batter in the cake pan. Bake according to package direcitons.

http://www.lovefoodwillshare.com/strawberry-rhubarb-sauce-berry-blue-cake/

The Sauce

Cinnamon is delicious in this sauce.

Every bite is yummy!

Red, White & Blue

Strawberry Rhubarb Sauce

Roasted Strawberry BBQ Sauce

June 23, 2014 by Kay Leave a Comment

Roasted Strawberry BBQ Sauce has a sweet and tangy flavor and is sure to impress who ever you serve it too.

It was “back to work day” today both at my day time job and my job being a recipe blogger. The day went quick trying to catch up at the office and picking out a recipe to feature today. It was a bit strange not posting any recipe’s last week while I was in the Outer Banks, but it was nice to have a break. I did a lot of cooking for the family, I will share more on my vacation at a later date.

Roasted Strawberry BBQ Sauce is a delicious homemade bbq sauce that makes your mouth come alive. You get a sweet flavor from the strawberries and a tangy flavor from the bbq ingredients. I served this sauce on chicken but it would be equally good on pork or meatballs.

First you roast the strawberries to bring out the maximum sweetness of them. Add the strawberries to the bbq ingredients, cook on low and put the sauce in a food processor to produce Roasted Strawberry BBQ Sauce. Simply delicious!

Enjoy!

Roasted Strawberry BBQ Sauce

Rating: 51

Yield: 2 Cups

Roasted Strawberry BBQ Sauce

Ingredients

4 cups strawberries, hulled (if they are large cut them in half)
1/2 cup ketchup
2 tablespoons maple syrup
2 tablespoons strawberry preserves/jam
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 chipotle chili in adobo, chopped
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
2 tablespoons cilantro, chopped

Instructions

Preheat the oven to 400 degrees. Place the strawberries in a single layer on a baking pan lined with foil. Roast the strawberries until the start to caramelize, about 15-20 minutes.
In a large saucepan over medium high heat, combine the ketchup, syrup, jam, vinegar, soy sauce, chili, garlic, ginger, Worcestershire and Dijon mustard, stir to combine. Add the roasted strawberries. Bring the mixture to a boil, reduce to low and cook for 15 minutes. Mix in the cilantro. Add the sauce to a food processor, blender or use an immersion blender and pulse until combined.

Notes

Adapted from Closet Cooking.

http://www.lovefoodwillshare.com/roasted-strawberry-bbq-sauce/

Place the strawberries on a foil lined baking sheet.

Add the bbq ingredients and the roasted strawberries.

Bring the mixture to a boil.

Pulse the ingredients into a sauce.

Serve it over your favorite meat.

Condiment Recipes

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