Fresh Basil Pesto

Instead of spending 3 bucks for a few ounces of basil pesto at the store, why not make yourself a vat of this yummy spread that can make any mundane food taste gourmet. It takes no time at all to make, and costs less if you use walnuts instead of pine nuts.  Here's what to do:


- 2 Cups Fresh Basil leaves (packed)
- 1/2 cup freshly grated Parmesan chees
- 1/2 cup of extra virgin olive oil - if you like more oily pesto you can up this
- 1/3 cup of pine nuts or walnuts (we always use walnuts)
- 3 medium sized garlic cloves (minced)
-  a pinch of salt

1.  If you are using walnuts, pulse the walnuts a 4 times in the food processor, then add the basil and pulse a 3 or 4 more times. If you are using pine nuts just combine with basil and pulse. Add the garlic, and pulse a few more times.

2.  Add the olive oil while the food processor is on and pulsing.  Add the Parmesan cheese and pulse until it is the right consistency. Add a pinch of salt to taste. Be careful not to over salt, as the parmesan cheese is quite salty.

Store in a tupperware container in the fridge so it stays fresh for the whole week.  It may brown a little after a few days, but it is still safe to eat. You can also freeze some for next week.

My favorite thing to do with pesto is to spread it on french bread, and add fresh mozzarella and tomato.  You can also make yummy pastas, and even top your burger with it! Enjoy.

Note: this recipe was adapted from SimplyRecipes.com

Spinach, ham and Swiss muffin pan stratas

I had a muffin pan epiphany the other day. For a brunch, I was looking for a veggie- and meat-studded egg dish that I could assemble the night before and would cook pretty quickly. Individual stratas! If you're not familiar, a strata is a bread, egg and cheese casserole. The bread breaks down and gives the finished product an elegant texture. Stratas usually take 45 minutes to an hour in the oven, but muffin tin statas crisp up in 30 or less. And they're adorable. I'll be making some version of these once a week now. (Nicer pic to come. My camera is on loan and this is the best my phone could muster.)

Spinach, ham and Swiss muffin pan stratas

• 4-5 1/2-inch thick slices of Italian bread
• 10 oz. pkg frrozen spinach
• 1/3 pound deli ham, chopped
• 1/3 pound grated Swiss (I used Jarlsberg, and it may not need to be shredded, now that I think back.)
• 8 eggs
• 1 1/3 c milk
• 1/4 tsp salt
• 1/2 small onion, diced (about 1/2 cup)

1. Butter a 12-muffin pan
2. Dry the bread in the oven at 400 for 10 minutes or so, then cut it into about 1/2-inch cubes
3. Thaw the spinach, cool it and press it between two plates to squeeze the excess water out of it
4. Saute the onion in olive oil until it's translucent.
5. Add the spinach and ham to the onion and saute for another minute or so.
6. Whisk together the eggs and milk.
7. These are assembled in layers. Start with around three bread cubes in each muffin cup.
8. Spoon a few tablespoons of the egg mixture into each cup. 
9. Add a ham/spinach/onion layer. 
10. Sprinkle some cheese. 
11. If they seem to be nearing the tops of the tins, compress them a bit with the back of a fork. 
12. Add another layer of everything. 
13. Cover with plastic wrap and refrigerate 30 minutes to 24 hours. 
14. Bake uncovered at 350 until the tops are browning, probably around 30 minutes. I'd set the timer for 20 and then keep checking them every 5. If you're using a mini muffin pan, they'll probably cook in 15.