I always like making pasta sauce; pesto is really easy if you have a food processor.
Fresh basil
Pine nuts
Garlic cloves
Olive oil
Good Parmigianino cheese
Toss the basil into the food processor, chop until its almost to your desired smallness, add half of the pine nuts, the garlic cloves a bit of olive oil, and some of the cheese. Pulse again until the garlic is mixed and chopped. Spread over pasta and add the remaining pine nuts and some more cheese.
You can make as much or as little as you want. I usually make a batch that will last me most of the week (I love pesto and never get sick of it). To mix things up, add some cream in it, a second or different hard Italian cheese. You can tweak this recipe very far.
Also, for stretching the budget by buying large packs of meat, if you buy like a 4 pack of chicken breast, trim them when you get home and break them into bags of 2, marinate them in different marinades, then for dinner cook the 2 breast, and save one for lunch the next day, the next night cook the next set with the different marinade, chicken and beef can marinade in the fridge for a few days. I just had a tri tip in the fridge marinating in red wine, soy sauce, thyme, rosemary and a bit of sugar for 5 days, and it came out as the best tri trip I’ve ever done, incredibly tender and juicy, it did not even need a knife to eat. Marinades are an easy way to impart a lot of flavor to your food with little work.
Quote:
|
Originally Posted by maleficent
Chicken stock or Vegetable stock I use in place of water in most recipes ....makes a quick cooked meal taste like a little more time was spent - and as long as it's not in a can - the chicken stock in the carton will keep about a week if kept in the back of the fridge..
|
Do you know of any brands that are low in sodium, even the low in sodium ones are still extremely high?