Wednesday, September 23, 2009

Calzones with sunflower seed pesto

We were away for a while and we've been neglecting this blog but to get something up, here's basically a copy of something I posted recently over on my mama blog.

Here is my version of a toddler friendly pesto that is made with sunflower seeds instead of pine nuts. I am waiting until Jonas is around 18 months to introduce tree nuts so decided to try a variation that he can also enjoy on his pasta. He seems to really like basil. I made a summer tomato salad with a thai basil dressing and he ate it very quickly. I was surprised since the thai basil has a strong flavor. Maybe he will take after his mama and love basil. I am a big basil fan and cannot get enough of it in the summer time. Here is the recipe.

Sunflower seed pesto

3 cups of basil leaves (I used a mix of thai, globe and purple)
1 cup sunflower seeds
1 clove garlic
1 teaspoon lemon juice
1/4 cup nutritional yeast
1 cup of olive oil
salt and pepper to taste

Add all of the ingredients except the olive olive oil to a food processor and chop well. Add enough olive oil to form a paste. Add salt and pepper to taste.

I used the pesto to make calzones. Jonas also really liked them a lot. I used a basic pizza dough recipe and also marinara that I made a while back and froze. Here is the recipe.

Sunflower seed pesto calzones

1 cup pesto
1 cup marinara
1/2 cup chopped kalamata olives
2 tablespoons capers
pizza dough

Mix together the pesto, marinara, olives and capers. Divide the dough into several pieces. Roll out each piece, fill and bake them all for 25 minutes at 375 F. Brush the tops with olive oil after they come out of the oven. We also enjoyed them for dinner one night with a nice heirloom tomato salad.

Friday, September 11, 2009

Raw Stuffed Peppers

The last few weeks from our CSA we've been getting these "snack peppers", which are basically cute little bell peppers. At first I wasn't sure what to make of them (or with them) but they're aptly named because they're super sweet and perfect for snacking on. Last weekend we got a whole pound of them and Darlene had the brilliant idea to stuff them with a raw filling. Normally this might be a tasty appetizer but these days if we do anything remotely involved we make a meal out of it. I don't think the presentation and the picture do them justice because they really were fabulous.

Here's what we did; the filling is adapted from the Garden Pate in Ani's Raw Food Kitchen.

1 lb. small bell peppers, halved and seeded
1 c. raw cashews
2 cloves garlic
1 tsp. salt
3 carrots
2 stalks celery
3 Tbs. olive oil
1 Tbs. fresh lemon juice
1/2 c. raisins

Cover the cashews with water in a small bowl and soak for several hours. Coarsely chop the garlic, carrots and celery and add these to a food processor with everything else except the peppers. Buzz in the food processor until everything is finely copped then spoon into the pepper halves and serve. Simple!

Thursday, September 03, 2009

Fresh Salsa

I'm sure many of you out there have made fresh salsa. This is for those who haven't. It's tomato season, what are you waiting for? I often don't use a specific recipe but just keep it simple. This time I diced a nice yellow heirloom tomato from our CSA, along with a little bit of red bell pepper. A minced jalapeño went into the mix too. If I would've had an onion, a small minced slice of that would go in there too. Then I added about 1/4 teaspoon of coarse sea salt, a drizzle of sunflower oil and a splash of cider vinegar. Then I mixed everything together and opened a big bag of chips...