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Showing posts with label basil. Show all posts
Showing posts with label basil. Show all posts

Quest 90: Eenie and Meenie's Veggie Pasta Salad

Eenie & Meenie are at it again - this time they are sneaking veggies in through the pasta. Along with some other nummies added, this pasta salad is a hit with everyone from kids to adults. Plus it is super easy to make. Enjoy!

Gear
12 oz. Rice/Veggie Pasta
1/2 cup Miracle Whip
2 T Balsamic Vinegar
2 T. Garlic Olive Oil
Salt & Pepper
4 Large Basil Leaves
8 oz. Fresh Mozzarella Pearls
1/4 cup Roasted Red Pepper, Chopped
1/4 cup Kalamata Olives
1/4 cup Pepperoni, Chopped
1/2 cup Small Tomatoes, Quartered

Quest

Cook pasta according to direction in salted water. Rinse in cold water and set aside until ready with the dressing.
In a bowl, combine Miracle Whip, Oil, Balsamic vinegar and salt & pepper.
Prep your tomatoes, olives, and pepperoni.
Combine everything into the bowl with the dressing. Stir well to combine everything.
Enjoy!















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Tingle's Random Cooking Tips: Compound Butter

Tingles thinks that we should start putting butter on everything. While I generally do like butter, I think he may be going a bit far. Apparently he kept playing music to the local cows and now has more milk that you can shake a stick at. Well, at least butter freezes, so let's get creative - Compound Butter is a great way to incorporate flavor and moisture into a dish. Flavor combinations are endless. Let's do it! Enjoy!

Gear!
2-4 Sticks Unsalted Butter
4 cloves garlic
3-4 T fresh herbs (I used parsley, basil & rosemary)
2 T. salt
1 T. pepper


Quest!
In a food processor, chop garlic cloves and herbs until fine. Add butter, cut into large cubes, salt and pepper/
Pulse until smooth and well incorporated.



With a piece of parchment paper. Empty out food processor in a lump of yummy butter.











Shape into a log; twist the ends shut and place in the fridge for about 2 hours. Enjoy!













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Quest 82: Zelda's Tea - Picnic Pie


I have always wanted to make a free standing pie. One so lovely and dense that once baked would stand up on its own without getting super gooey. Well today, we kind of did that. While this pie won't stand up by itself in the oven, it will once baked. This is similar to a British pie and I thought it appropriate to kick off our new page on Zelda's Tea Party. I will be adding cute little cakes and tea sandwiches to this page and I hope you like the idea. I find it an interesting thought to what Zelda is eating when she is not waiting to get saved. I hope you like the recipe and Enjoy!

Gear!
Spring form pan

Crust
1 1/2 sticks butter, cubed and chilled
4 tablespoons lard, cubed and chilled
2 cups GF AP flour, plus extra for rolling dough
1 teaspoon salt
1/4 cup cold water

Filling
3 T GF breadcrumbs
8 oz ricotta cheese
12 basil leaves
4 chicken sausage links, cooked and chopped
2 roasted red bell peppers
15 oz can quartered artichokes, drained and chopped
3-4 oz goat cheese with herbs
6 oz. prosciutto
1/3 c. finely shredded Parmesan cheese



Quest!

Let's make pie crust! In a large bowl, add the salt, flour, lard and butter. Using a pastry blender or a couple of forks, crumb together until crumbs the size of peas form. Add about half of the water and mix together. Add a little of the time of the remaining water just until the dough begins to form. Let the dough sit for about minutes. Check the dough to see if it needs a little more water. Then divide the dough into two discs and let the dough rest in the fridge for about 30 minutes.
Roll one of the disc of dough on a lightly floured silicone mat. Spray the inside of a spring form pan with cooking spray. Shape pie crust to the inside of the spring form pan. Bake pie at 400 degrees F for 8-10 minutes.
Add a couple of tablespoons of GF bread crumbs to the bottom. This will help to catch any leftover moisture from the filling and prevent a soggy bottomed pie.
Add a layer of ricotta cheese to the crust.
Place basil leaves on the next level.
Top with chopped sausage.
Add olives, onions, garlic and mushrooms.
Layer on roasted red peppers in a single layer.
Top with drained and chopped artichoke hearts and goat cheese.
Top with prosciutto and Parmesan cheese. Press layer down with each other to fill any air holes.
Place top pie crust on top. Crimp edges and create holes in the center for steam to escape, note the triforce shape.
Bake the pie at 400 degrees F for 45-50 minutes or until pie is golden brown.
Let pie cool for 15-20 minutes. Remove the outside of the spring form pan. Cut into pie to reveal the lovely layers we have created.
Plate and enjoy hot or cold. This pie is after all designed for a picnic and is especially yummy the next day.










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LOZ into your home everyday! Enjoy!

Quest 64: Ricky's Kangaroo Pouches

Ricky is a great side character. Who doesn't love a kangaroo that you can ride around in and punches your enemies, right? Well in honor of Ricky, we present to you our very own GF pouches filled with all the goodness of the store bought cootie (gluten) ridden version for you to make and enjoy in your very own home. These even can be made savory or sweet! Make smaller versions of these ahead of time and reheat them for lunch - and freeze well! What's not to love? Just like Ricky! Enjoy!

Gear!
Dough
2 cups of GF Flour with xianthium gum
2 tsp baking powder
1 tsp salt
2/3-3/4 cup milk
1/4 cup vegetable oil

Filling Options - Just to get you started with possibilities!
1. Pepperoni, sliced
Fresh Basil Leaves
Ground Sausage, cooked
Tomato Paste
Mozzarella Cheese, Shredded

2.Ham
Broccoli
Alfredo Sauce
Roasted Garlic
Cheddar Cheese

3. Apples
Cinnamon
Brown Sugar
Caramel Sauce

4. Pears
Cinnamon
Walnuts
Nutella

Quest!
So for this quest, we will be make a savory pepperoni and sausage pouch.

Let's start with the dough!

Mix together all the ingredients for the dough - using 2/3 cup of milk. Let the dough rest for 10-15 minutes. Test the consistence and texture of the dough. If it feels grainy, add more milk, mix together again and rest for 5-10 minutes.






Divide the dough into two sections to make two large pouches or divide further to make more smaller pouches - That's math!










On a cutting board or other smooth surface, roll out one section of dough until about thin, but not making holes.










Mix together your cooked filling ingredients.












Move your dough to a nonstick aluminum foil line cookie sheet. Add a layer of pepperoni and fresh basil leaves (or other flavors based on your flavor profile you chose).









Add filling on top pepperoni.












Fold the top over to create the pouch. Crimp together the edges to create a seal. Poke a couple of holes in the top of the pouch to let steam escape. Drizzle with Olive oil.









Bake in a preheated 400 degree F oven for 25-30 minutes or until golden brown and crusty. This cooking time may vary based on the size of you pouches.










Enjoy!












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Quest 42: Loftwing Nests

Skyward Sword is a great game. The idea that an entire society can live hundreds of miles above the rest of the world and no one notices takes the idea of Laputa: Castle in the Sky to a whole different level. Have you ever wondered about where the Loftwings go at night? You can't fly around, so they must go to sleep somewhere. Well today, we are going to make Loftwing nests to give them somewhere to sleep. These are a little time consuming, but not terribly difficult to make. They look super fancy and would certainly dress up any Mario Party or other Zeldathon that you may be planning to entertain your friends. Enjoy!

Gear! Get the Printable Recipe Here!
8 oz. Hard Cheese such as Parmesan - buy a chunk, not the pre-shredded
Cookie Sheet
Microplane
Offset Spatula
Muffin Tin or small cups
Silicone Mat
1 cup Mini Mozzarella Balls
1/4 cup Fresh Basil Leaves
1 cup Grape Tomatoes cut in half - I used both red and yellow
3 oz. Prosciutto Ham, cut into small ribbons
2 T. Garlic Olive Oil
1 T. Balsamic Vinegar
salt and pepper to taste

The Quest!

Preheat the oven to 400 degree F. Place your silicone mat onto your cookie sheet. Using the microplane, shred your cheese making round shapes for your nests.

Bake your nests for about 5 minutes or until just starting to brown.




Remove from oven and let the cheese sit for 1-2 minutes to let the cheese cool. Place on the back of the muffin tin or cups using an offset spatula. Form to the shape of the cups. Set aside to cool completely.





Let's make the salad! This part is super easy. in a bowl, add your drained mozzarella balls (if they are larger-quarter them), grape tomatoes, prosciutto and mix them together. Tear your basil into small pieces and add them to the bowl. Toss this mixture with olive oil and balsamic vinegar. Salt and pepper to taste. That's it!




Put it all together by taking your cheese nest and spooning a reasonable amount to the salad into the cheese. Line them up on a platter and enjoy!

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Quest 27: Ordon Pesto Pasta with Prosciutto and Peas




Since we are on the tangent of Ordon goat cheese, we will utilize the awesome pesto that we made on our last quest to create an easy, but fancy pasta dish your family will love.








The Gear:
1/3 cup Ordon Goat Cheese Pesto Get Recipe Here.
4 oz. Prosciutto Ham torn into small pieces
1/2 cup Frozen Peas
17.6 oz. Gluten Free Gnocchi
Olive Oil
Salt and Pepper to taste
The Quest: 

 In a large nonstick pan, add a little olive oil and begin to crisp up your prosciutto pieces over medium low heat. This will help to render any fat. In the meantime, start a pot of boiling water to cook the gnocchi.

 Once the prosciutto is crispy, drop your Gnocchi in the boiling water, salting the water first. Cook according to the directions, mine called for two minutes.

Scoop the Gnoochi into the pan with a slotted spoon, leaving the cooking liquid in the pot. Don't forget to turn off the pot. If you feel the need to dump out your pasta water, save about 1/2 cup for later.
Turning up the pan to medium, toss the gnocchi's in the pan with the  prosciutto for a few minutes letting them take on the flavors in the pan. Add the frozen peas and let them steam up and cook for just a minute. Then add the Ordon goat cheese pesto. Stir and add a ladle of the salted pasta water. Stir until the goat cheese melts and creates a nice sauce. Check salt and pepper.
Serve with a nice salad and some focaccia bread. Top with shaved Parmesan cheese. Enjoy!

 Get the printable recipe here!



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Quest 26: Ordon Goat Cheese Pesto

Have you ever thought about the Ordon goats? They must have oodles of goat cheese everywhere. In order to help consume all this delicious goat cheese, I have come up with a recipe that can be used as a dip or a tasty dinner option - Pesto!

The Gear: 
4 oz. Basil leaves
1/2 cup Pine Nuts
2 Garlic Cloves, peeled
1 Serrano Peppers
1 T. Lemon Juice
1/3 cup Olive Oil
1 tsp. Salt
1/2 tsp. Pepper
6 oz. Goat Cheese with Herbs

The Quest:
Clean your basil. Whether you purchased it in the store or picked it from the garden, you should remove all the larger stems and rinse it in a colander until running water to remove any sand or dirt.
Thoroughly dry the basil leaves - I used a salad spinner, but blotting with paper towels could work too.








In the food processor, add your garlic and whole pepper (remove the stem). If you don't want yours so spicy, you will have to remove the seeds. Pulse about 5 times to get everything chopped small.











When you remove the lid, you may be taken aback from the strong garlic and pepper smell. This is fine, and it won't be as spicy when we are done because of the goat cheese. Add in the Pine Nuts and lemon juice. Pulse another 5 times to grind the nuts.










Add in the basil leaves, salt and pepper. Begin pulsing. Stream in olive oil through the top as you pulse. It will really pull together and make a consistent texture. Just keep checking.











At this point, you have spicy pesto, which is good, but to make it extra special and feature a major Ordon staple, we will now add the goat cheese to the food processor. Pulse 10 times to fully incorporate the goat cheese.










There you have it! Enjoy this as an appetizer dip or a great pasta sauce.

Do you know how to store extra?

I freeze the extra in these silicone ice cube like trays that come with a lid.


Well, I hope you enjoyed this week's recipe! Printable Version Here








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