This is kind of an odd title, I admit, but this was something I came up with to use some leftover arugula. I didn’t want to use it raw, like I usually do in pesto, because it had sitten in the fridge a bit too long, so I cooked it briefly. It is vegan, but if you can have Parmesan or Romano you can toss it with some in whatever dish you are making before serving.
Archive for the ‘sauces’ Category
We had a big hail and windstorm (possibly the edge of a tornado), and my black walnut tree was uprooted, and my garden (such as it was this year) was mostly decimated. My hardneck garlic that has been growing since last October is still standing tall, though, and it’s time to harvest the scapes (flower shoots) so that the bulbs grow nice and big. I figured they would be nice in homemade pesto.
If you don’t grow your own garlic, they often sell garlic scapes at the farmer’s market, along with arugula (that’s where I got mine, since I was too busy with the baby to plant it this year). This is a perfect spring pesto, since the basil isn’t ready to use yet.
2 cups arugula
5-6 garlic scapes, cut into pieces
1 clove garlic
1/2 cup olive oil
1/2 cup toasted walnuts (or pine nuts, or green pumpkin seeds if you can’t have tree nuts)
1/2 cup grated sheep’s milk Romano cheese
Process together the garlic, scapes, arugula, walnuts, and oil in a food processor. Stir in Parmesan.
I think this is great on pizza, although my husband thinks you need to have red sauce (I suppose you could have both). It’s also great on sandwiches or pasta.
This recipe comes from Claire’s Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire’s Family to Yours. We started making it when I couldn’t have vinegar, but it is better and cheaper than store-bought salsa.
1/4 cup olive oil
1 onion, chopped
6 cloves garlic, crushed
2 tsp chili powder
1/4 tsp crushed red pepper
4 oz can chopped green chiles
28 oz can diced tomatoes
1/2 cup chopped fresh cilantro
Heat oil over low heat and add onions and garlic. Cook for 15 minutes, stirring occasionally, until soft. Add remaining ingredients, plus salt and pepper to taste. Simmer for 30 minutes.
Makes about 1 quart.
Tonight we are having Stacked Enchiladas with Turkey, with a few substitutions. I can’t use the canned enchilada sauce, because it has sugar added (or at least I think that was it, there was something about it in the store that I decided to make my own). I was going to make the recipe I usually do, but there were a lot of things I needed to substitute and I have managed to improve on it, so here is the recipe:
1 large can (12 oz) tomato paste
1 small can (8 oz) tomato sauce
Either 2 cups beef stock OR 1 large Knorr beef bouillon cube and 2 cups water
1/2 tsp ground cumin
1/2-1 tsp garlic powder
2 tsp chili powder
1/2 tsp paprika
1/2 tsp oregano
3 drops Tabasco (or more to taste)
sea salt to taste (if using bouillon, you shouldn’t need it)
Combine all ingredients in a saucepan and simmer over low heat for 5-10 minutes.
(For the stacked enchiladas, I am using brown rice tortillas instead of corn tortillas, goat cheddar instead of Monterey Jack, and goat feta instead of regular feta).