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Tidbits & Nibbles #14

September 4, 2014 by Kay Leave a Comment

Welcome to my weekly post, Tidbits & Nibbles, where I share what’s going on in my life, the week’s recipes that I have shared and recipes from the blogosphere that have caught my eye.

On the home front this week, Mackenzie has returned to UW Milwaukee for her final year. I spoke with her today and everything seems to be off to a good start. It’s a bit quiet around the house without her around, but the husband and I are adjusting. The twins are keeping us occupied. If you are wondering who the twins are, they are our two kittens, here is a picture of Oscars & Olives.

Oscars & Olives hanging out in my light box.

Tomatoes are finally ripening in the garden, it’s definitely late for tomatoes this year. The next week will be spent canning various tomato products; tomato sauce, spaghetti sauce and tomato paste to name a few. I canned a new item this week called Cowboy Candy, it’s jalapeno peppers in a sweet brine, so you get heat and sweet in the same bite.

This week’s recipe’s from Love Food, Will Share (click on the photo to be directed to the recipe):

Recipes on the web that have caught my eye. Click on the word(s) in blue to be directed to the recipe.

Preserving peaches in honey, yummy!

Now that tomatoes are in abundance, I must make this dish.

A new way to enjoy meatballs.

If you are like me and go pick apples this fall, you will want this to go along with them.

Pick extra apples and enjoy these nachos? Yes, I said nachos!

This outfit totally is perfect for fall and for me 🙂

Enjoy!

Pesto Pepper Pizza

September 3, 2014 by Kay Leave a Comment

Pesto Pepper Pizza is a vegetarian pizza that utilizes pesto in place of pizza sauce to give it an extra zing and is topped off with sweet peppers and mozzarella cheese.

Here is another recipe using home made pesto, (click here to be directed to my recipes for Pesto 3 Ways). For the Pesto Pepper Pizza I used Celery Pesto as the sauce. I topped it with strips of sweet red bell pepper and freshly grated mozzarella cheese. Bake until golden brown and you have a tasty pizza that you can’t put down!

Try my recipe for Pizza Dough for the Pesto Pepper Pizza or a store bought dough would work also. If you make my Pizza Dough, consider making my recipe for Canadian Bacon & Green Olive Pizza or my recipe for Four Cheese Pizza.

Enjoy!

Pesto Pepper Pizza

Rating: 51

Yield: 4 Servings

Pesto Pepper Pizza

Ingredients

1 Pizza Dough
1/2 cup Pesto
1 red bell pepper, sliced in strips
1 1/2 cup mozzarella cheese, shredded

Instructions

Preheat your oven to 375 degrees.
Spread the pizza dough on a greased pizza pan.
Bake the pizza dough for 7 minutes. Remove from the oven.
Spread the pesto on top of the pizza dough. Sprinkle half of the cheese on the crust. Place the pepper strips evenly over the crust. Add the rest of the mozzarella cheese on top of the pizza.
Bake for 12 - 15 minutes or until the cheese is brown and bubbly.
Cut and serve.

https://www.lovefoodwillshare.com/pesto-pepper-pizza/

Spread the pizza dough on the pan and bake for 7 minutes.

Spread the pesto on top of the crust.

Add half of the cheese and the pepper strips.

Add the rest of the cheese.

Bake until golden brown.

The pesto is a nice alternative to pizza sauce.

Pesto Pepper Pizza

Yummy Pizza!

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.

https://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.

Tidbits & Nibbles #13

August 29, 2014 by Kay Leave a Comment

Here is the Friday edition of Tidbits & Nibbles. I hope everyone had a great week. As summer comes to a close I also hope everyone had a super summer and enjoy the long Labor Day weekend.

I helped teach a canning class last weekend and it was a huge success. If anyone who attended is reading this, thank you and I hope I have started you down the right road to start canning.

I have been canning for 5 years and truly enjoy preserving the summer bounty of vegetables. I can go a little wild with it, this past year and the year before I canned over 400 jars….yikes! I do get help from the husband, Mr. B and last year my SIL and BIL, Kathy and Dave drove from New Hampshire to assist. They are here this coming week but our tomato crop is late this year so I am not sure how much we will be able to can.

I hope by next year I can post some of my recipes for canning and show step by step instructions. I hope to inspire more people to can and preserve food without a lot of additives and preservatives.

This week’s recipes on Love Food, Will Share. Click on the photo to link to the recipe.

Here is this week’s Nibbles, click on the words in blue to be directed.

I love a cookie that can be made into bars!

For me, the more toppings on Nachos, the better and these are loaded.

I can’t believe this drink is back.

Here is an article on the science of baking that I will definitely be reading.

A quick & easy breakfast idea, perfect for back to school.

Enjoy!

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