Artichoke Lemon Pesto and pasta

This is a recipe that I don't have exact measurements for.  It was a last minute what can I make today thought.  I had a regular size can of artichoke hearts and my hubby really likes artichokes so I proceeded to make some artichoke pesto to toss with some pasta I had bought recently.

I placed my drained artichoke hearts in my food processor, added about 1/2 to 3/4 cup oil and garlic.  Pulsed several minutes until artichoke hearts were in small pieces.  If necessary add a little more oil.  I then added parsley, salt and pepper and lemon juice and pulsed a bit more.  Using a large spoon I added the cheese to the mixture. 

Note:  Or you can use the short cut  recipe that I did today for dinner.  I purchased a 10 oz. jar of Lemon Artichoke pesto (T.j. Maxx) and added 1 can chicken broth to it. Pour mixture over boneless chicken breasts in a crockpot set on low and cook approximately 4 to 6 hours.  Serve over pasta.

Made from Scratch recipe:
Ingredients: I can artichoke hearts drained
1/2 to 3/4 cup canola oil
1 tsp. dried parsley
2 cloves garlic
salt to taste
pepper
lemon juice( I used the juice of one lemon) approx. 1 to 2 T.  Note: You can add more depending on your taste.  I like a hint of lemon.
1/4 cup Asiago  or Romano cheese

In a food processor place drained artichoke hearts, canola oil, parsley,garlic.  Pulse until chopped in small pieces.  Add lemon juice, pulse again.  Add salt, pepper and cheese and pulse once more.

Toss with your favorite pasta



 

Homemade chili from my kitchen to yours!

I know the North is shoveling out from a terrible snowstorm so I'm sharing my chili recipe for a very chili day!

New updated version:  My chili recipe

Mom made homemade chili now and again as well as my mother- in- law. Although my recipe doesn't call for it my mother-in- law would use a small can of drained mixed vegetables when she made her chili.  It was an easy meal to make and served with bread or rolls it seemed to fill our stomach and today it still does. 

OR

 Here is the recipe:

1 lb. ground beef** and or 1 lb. beef fondue pieces. (I found some today at the local market, tiny bite size pieces)
1 medium onion diced
1-64 oz Tomato juice or
1 large can crushed tomatoes or even a large can tomato sauce ( if using sauce add about 1/4 cup water)

3 tsp. chili powder
1 small can chiles drained (optional)
salt and pepper to taste
1  or 2 cans red kidney beans drained
2 tablespoons canola oil
shredded sharp cheese (optional) for top
**1 small can mixed vegetables drained (optional) 

Note:  Feel free to use all ground beef or turkey if desired.  Results will be the same.

Saute beef and onion in canola oil until browned.. Add salt, pepper and chili powder.  Add crushed tomatoes or tomato juice and drained kidney beans and optional chiles. Cook about an hour or more slightly covered..  Serve with some crusty bread or roll.  Add a salad if desired.


  Happy Cooking!
 

M.J.

Note:  My mother-in-law used a small can of drained **mixed vegetables to her chili.  I guess she thought she'd thought it was a good way to get the kiddo to get some veggies. 


11/14/12
5/5/14 

Making Beef Stir Fry with Nate!

I'm trying to get a few recipes accomplished since Nate(our grandson) was hanging out with me..So here was our lunch today..Beef Stir Fry!

l lb. beef tenderloin ( cut in small bite size pieces)
2 tablespoons canola oil
2 scallions chopped
1 clove minced garlic
1/2 cup sliced mini carrots
1/2 bag fresh or frozen broccoli florets
1/2 bag fresh or  frozen snow peas
pinch red pepper flakes

Saute scallions and carrots in canola oil,,Add minced garlic..Saute a few minutes more..Add beef, salt and  red pepper to taste and brown slightly..Add broccoli and snow peas....
.
In a separate  bowl put 1 cup water, 1 tsp. sugar, add 1 tsp. soy sauce and 2 tablespoons cornstarch.  Whisk until blended..Add to beef, vegetable mixture until it thickens slightly..  Serve over rice..

Add liquid ingredients to thicken.

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8/22/11 original