Make It

Presto Pesto

Last modified on 2010-08-04 23:17:33 GMT. 0 comments. Top.

A good pesto begins with fresh organic basil.  You don’t need a green thumb to grow your own basil, it’s easy!  Basil is an annul herb that can be planted in organic vegetable gardens, containers, or hanging baskets. It needs well-drained, rich soil and does best in sunny locations. Soil that has been mixed with organic compost will help ensure vital, fragrant herbs.

As a companion plant, basil will help protect tomato plants by repelling fruit flies, aphids and spider mites. It also protects against the nasty tomato hornworm.  I have found that my tomatoes have a delicious basil taste when the herb is grown in proximity. Pruning the sides and tops of the plants frequently, every 2 – 3 weeks, will encourage a bushy plant and maximize production. Pinch the tops directly above two small leaves, leaving enough foliage for continued healthy growth.

  

Basil is a wonderful source of vitamins K, A, and C, iron, calcium, manganese, magnesium, and potassium. Basil is a heart healthy herb, working to prevent free radicals and build-up in the arteries. The magnesium helps blood vessels to relax encouraging blood circulation.

Try this simple pesto recipe and take advantage of the health benefits of organic basil.

Ingredients

3 cups fresh basil

4 cloves fresh garlic

3/4 cup grated Parmesan cheese 

1/2 cup olive oil

1/4 cup roasted or raw pine nuts

Salt and pepper 

Directions

Pulse pine nuts and garlic in the bowl of a food processor or blender.  Add basil and Parmesean cheese.  Slowly drizzle in olive oil while mixing, blend to a smooth paste.  Add salt and pepper to taste.

  

Use the pesto as a marinade, with grilled veggies, instead of pizza sauce, in omelets, in white lasagna, and on pasta.

 

I split the leftover pesto into four servings and popped them in the freezer for a ready-to-go meal in minutes.  I’m also excited to try freezing the leaves directly in ice cube trays now to use while cooking this winter.  The benefits of growing your own organic groceries are endless, enjoy!

Cucumber Salad

Last modified on 2010-07-16 18:13:31 GMT. 0 comments. Top.

I’m starting to harvest from the kitchen garden every day!   I recently prepared a wonderful dinner starring cucumber salad.

Ingredients

1 large cucumber

1 red onion

1 Tbsp fresh dill

3/4 c distilled white vinegar

1/2 c filtered water

1/2 c organic sugar

Organic sea salt and pepper

Directions

I know that cucumber skin contains curcurbatacin which can cause digestion challenges for some people, so I peeled the cucumber completely and then sliced it.  In a medium bowl, mix the slices with the salt and set aside.  Chop the onion and add to the cucumber mixture.  In a separate bowl, combine vinegar, water, sugar, dill, and pepper.  Add the liquid mixture to the cucumber and onions until the desired consistency is achieved.

I collected additional dill, basil, thyme, and leaf lettuce from the garden, mixed in broccoli slaw,  and topped with the cucumber salad.  I dressed baked potatoes with organic cheese and sour cream, then added garlic chives straight from the garden.  We grilled organic turkey burgers made with onions and more herbs from the garden as well.

Ahhhh, the taste of summer!

3-D Flower Cookie

Last modified on 2010-06-04 02:21:22 GMT. 0 comments. Top.

I love this cookie cutter set!  Using the doe from my organic sugar cookie recipe, I cut out eight petals, one bumble bee, and one flower.  I baked the petals and bumble bee separate because I knew the smaller cookies would bake much faster than the large flower.

I frosted each cookie and let them dry, then used icing to “glue” the petals and bumble bee to the flower.

This stackable cookie was a perfect gift for the hostess at a Spring Fling Garden Party I attended.

Enjoy!

Organic Turkey Meatloaf

Last modified on 2010-08-14 15:17:55 GMT. 1 comment. Top.

I have been a flexitarian for as long as I can remember.  I choose to be a flexitarian for the health of it (my body & the planet!).  The reason for my food choices include: 

• I absolutely love raw organic vegetables and find myself leaning more and more toward raw food. 
• I find it difficult to consume enough protein following a vegetarian diet.  So I primarily choose wild caught fish and seafood (I LOVE sushi), I will eat free range organic fowl, rarely ingest organic pork, although I never eat red meat. 
• I will only eat fish, fowl, and animal products if I know where it came from and under what condition it was raised. 
• I am a locavore commited to eating local food as much as possible.
• I like to eat out on occasion and don’t obsessively worry about the options in moderation. 
• I adore gardening, cooking, and baking.  It feels so wonderful to prepare organic food to enjoy with the fam!

I will post recipes that I really enjoy and think you will too!

ORGANIC TURKEY MEATLOAF

 

Ingredients

2 large organic onions chopped

2 tablespoons organic coconut oil

1  1/2 teaspoons kosher salt

1 teaspoon ground organic pepper

1  1/2 teaspoon fresh thyme leaves

1/3 cup organic Worcestershire sauce

3/4 cup organic chicken broth

1  1/2 teaspoons organic tomato paste

3 pounds free range ground turkey breast

1 cup plain dry organic bread crumbs

2 extra-large organic eggs

3/4 cup organic ketchup

Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, coconut oil, salt, and pepper until translucent but not browned, approximately 15 minutes.  Add Worcestershire sauce, chicken stock, tomato paste, and thyme and mix well.  Allow the mixture to cool to room temperature (I threw it in the fridge to speed up the process).

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl.  Mix well and shape into a rectangular loaf on an ungreased sheet pan.  Spread the ketchup evenly on top.  Bake for 1 hour 15 minutes until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven along with the meatloaf will help keep it moist and keep the top from cracking.)

I decided to serve the meatloaf atop a heap of organic mashed potatoes (one of my favorite foods EVER), with organic steamed broccoli, garnished with fresh thyme.

I made enough meatloaf to feed an army because I knew “the ONE” would love the leftovers.  I made him hot meatloaf sandwiches with organic provolone cheese.  I toasted homemade organic bread that the neighbor brought over (YUMMY, I need to get that recipe from her!).  The sandwiches were excellent and I earned major points with him.  (My evil plan worked because in return I will need his help in the garden-heehee.)

The Good Life as a flexitarian    Enjoy.

Stacy’s Organic Sugar Cookies

Last modified on 2010-03-31 15:05:22 GMT. 2 comments. Top.

I love baking!  I believe that enjoying homemade organic treats in moderation is perfectly acceptable because I feel good about where it came from and what’s in it.

My favorite treat is definitely sugar cookies.  I love making the cookies for holidays, special occasions, and “thank you” packages.  I’ve spent years tweaking my recipe, and I’ve decided to share it with you; please keep it to yourself!

Organic Sugar Cookies

• 4 cups sifted organic unbleached all-purpose flour
• ½ teaspoon Celtic sea salt
• 1 teaspoon aluminum free baking powder
• 2 sticks organic unsalted butter
• 2 cups organic sugar
• 2 large organic eggs
• 2 teaspoons organic pure vanilla
• 1 teaspoons natural almond extract

 

1. In a large bowl, sift flour, salt, and baking powder.  Set aside.  In the bowl of an electric mixer fitted with the paddple attachment, beat butter and sugar on medium speed until fluffy. Beat in eggs and vanilla.  Add flour mixture, and mix on low speed until thoroughly combined.  Divide dough into three sections, wrap in plastic wrap, and roll with a rolling pin so plastic is tight and dough is even.  Chill until firm, at least one hour.
2. Preheat oven to 325 degrees.  Have ready several baking sheets.  Remove dough from refrigerator; let stand at room temperature to temper slightly.  (This prevents dough from cracking.) 
3. Dust the workspace with flour, roll dough to a scant ¼ inch thickness.  Cut dough into desired shapes and place on baking sheets.  I recommend placing the baking sheet back into the refrigerator to harden for a few minutes prior to baking.  Bake 12-15 minutes or until edges just begin to brown.  Cool on wire racks.

Organic Icing

• 1 pound organic powdered sugar
• 5 tablespoons powdered egg whites
• ½ cup filtered water
• Natural food coloring

1. In the bowl of an electric mixer fitted with the paddle attachment, combine first three ingredients on low speed.  Mix until fluffy yet dense, 7-8 minutes.
2. To color icing, mix in very small amounts of food coloring and build until desired color is achieved.

 

Enjoy!

Organic Holiday Baking

Last modified on 2010-03-31 15:07:53 GMT. 0 comments. Top.

 Okay, okay…there is a lot of sugar in the photo, but all the ingredients are organic!