basil pesto

http://www.food.com/recipeprint.do?rid=45348&scaleto=6

About This Recipe

"This is my favorite pesto recipe; rich but healthy due to "good" fats from olive oil and walnuts. It comes from "The Omega Diet." I usually freeze half the recipe for future use."

Ingredients

• 2 cups packed basil leaves ( approx. 2 oz)
• 1/3 cup olive oil
• 1/2 cup finely chopped walnuts
• 2 cloves garlic, minced or crushed
• 1/2 cup grated parmesan cheese
• 2 tablespoons softened butter (optional)
• 1/2 teaspoon salt (optional)

Directions

1. Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
2. Blend until thoroughly combined.
3. Add Parmesan and butter (if using) and blend 5-10 seconds more.
4. Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
5. Serve over pasta with bread and salad.

Green Chile Muffins

http://www.kalynskitchen.com/2006/01/green-chile-and-cheese-egg-muffinswho.html#more

cooking with pressure cooker

http://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php#fresh_and_frozen_vegetables

parkinsons

http://www.emedicinehealth.com/normal_pressure_hydrocephalus/article_em.htm

Apple-Cinnamon-Raisin Baked Oatmeal

from: http://imaginationinparenting.wordpress.com/2010/09/22/a-recipe-apple-cinnamon-raisin-baked-oatmeal/

A recipe: Apple-Cinnamon-Raisin-Baked-Oatmeal

September 22, 2010 in In the Kitchen | Tags: kitchen, recipe

We’ve been expirimenting with baked oatmeal recipes – and I’ve finally tweaked a bunch into ONE that is perfect for us. Every one I’ve seen has way too much sugar and the ones we tried were dense and on the dry side. This one, is not.

Preheat oven to 350oF.

In ONE bowl mix together:

2 tbsp oil
2 tbsp maple syrup (or honey, ours depends on mood while baking)
2 eggs
1 cup of milk
2 tsp of vanilla
2/3 cups of apple sauce
pinch of salt
1 tsp of cinnamon (or to taste, I doubt I ever only put one)

add
3 cups of quick cooking oats
mix in 1 tbsp of baking powder and then mix in with wet ingredients

stir in
3/4 cup of raisins
1 or 2 apples, peeled & chopped.

bake in a greased 9×9 pan for 50 minutes.

Note: many baked oatmeal recipes recommend preparing the night before and simply putting in the oven the next morning. I’ve been meaning to try that but so far, in the evenings, i’ve been too exhausted to either think of it or accomplish it.

Also Note: I’m planning on trying it with squash or pumpkin shortly. Will update!

Cinnamon Rolls

http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

http://penniesonaplatter.com/2010/11/22/maple-glazed-cinnamon-rolls/

Black Beans

Black Beans in a Pressure Cooker
Recipe courtesy Tyler Florence

Add Timer
Ingredients
4 tablespoons extra-virgin olive oil
1 ham hock, about 1 pound
1 medium onion, diced
2 cloves garlic, minced
1 bay leaf
2 cups (about 1 pound) dried black beans, picked over and rinsed
6 cups water
Kosher salt and freshly ground black pepper
Directions
In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.
Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker

Taco Seasoning

Taco Potion #19

Recipe courtesy Alton Brown, 2010

Prep Time:

5 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

1/4 cup plus 2 tablespoons

Ingredients

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons cornstarch
• 2 teaspoons kosher salt
• 1 1/2 teaspoons hot smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper

Directions

Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

Thai Crock Pot Pork

EASY CROCKPOT THAI PORK
Added by Lillian Russo [Lilliancooks] on Aug 17, 2010

Lillian from Long Island, NY (pop. 0) says:
Try this wonderful Thai dish in your crockpot. Easy to make with delicious results...Fantastic flavors, just like your take out down the street. If you are a Thai fan, this is one great dish I hope you try. I make this all the time with wonderful results. This recipe is from the Internet. Posted by one of my favorite cooks named Marky90. The photo is my own.

Cook time:	8 Hr		Difficulty:	EASY
Prep time:	20 Min		Serves:	4-6

INGREDIENTS

- 6 thick cut boneless pork chops-trim fat - 1 lg red bell peppers-chopped - 1/3 c prepared teriyaki sauce - 1 c chicken broth - 2 Tbsp rice wine vinegar - 1 tsp dried red pepper flakes - 3 lg cloves garlic-minced

- 3 Tbsp creamy peanut butter FOR SERVING: - 1/2 c green onion-chopped - 2 limes-cut into 8 wedges - 1/4 c dry roasted peanuts-chopped - cooked rice

DIRECTIONS

1. Grease crockpot or use a plastic liner.

2. Place pork, bell peppers,broth, teriyaki sauce, rice vinegar, red pepper flakes and garlic in cooker. Cover and cook on low setting until pork is fork tender, 6-8 hours.

3. Remove pork from cooker and coarsely chop. Add peanut butter to liquid in cooker; stir well to dissolve peanut butter and blend with liquid to make the sauce. Return pork to sauce and toss to coat the meat.

4. Serve in shallow bowls over hot rice. Sprinkle with green onions and peanuts. Pass lime wedges, to serve with this wonderful dish.

5. P.S.- I like to steam Snap Peas and add to this!

Ina Garten Granola Bars

Homemade Granola Bars

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:

25 min

Inactive Prep Time:

3 hr 0 min

Cook Time:

40 min

Level:

Easy

Serves:

12 to 16 bars

Ingredients

• 2 cups old-fashioned oatmeal
• 1 cup sliced almonds
• 1 cup shredded coconut, loosely packed
• 1/2 cup toasted wheat germ
• 3 tablespoons unsalted butter
• 2/3 cup honey
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup chopped pitted dates
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries

Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

http://weelicious.com/2010/03/01/oatmeal-on-the-go-bars/

Oatmeal On-the-Go Bars (Makes 18 Bars)

2 Cups Old Fashioned Oats
1 Cup Whole Wheat Flour
1 1/2 Tsp Cinnamon
Pinch of Salt
1 Tsp Baking Powder
1 1/2 Cup Milk (any kind of milk — rice, almond, soy, cow’s — will work)
3 Tbsp Agave
1/2 Cup Applesauce
1 Large Egg
1 Tsp Vanilla
3/4 Cup Dried Fruit (Cranberries, Raisins, Blueberries, and/or Cherries)
1/2 Cup Nuts (Walnuts, Sunflower Seeds, and/or Pepitas)

1. Preheat oven to 375 degrees.
2. Place the first 5 dry ingredients in a bowl and stir to combine.
3. Mix the milk, applesauce, egg, agave, and vanilla in a separate bowl.
4. Pour the dry ingredients into the wet mixture, stir to combine and then stir in the dried fruits and nuts.
5. Pour the oatmeal mixture into a buttered or greased 7 x 11 inch baking dish.
6. Bake for 30 minutes or until thickened and golden.
7. Cool, cut into squares and serve.

*Allow to cool, cut into squares and place in a ziploc bag to freeze up to 4 months. When ready, allow to defrost in fridge for 24-48 hours.

*Refrigerating the bars will make them last up to 5 days.

Sausage and Cheese Balls

http://penniesonaplatter.com/2011/02/25/sausage-and-cheese-balls/