Classic Pesto

4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

Nuts 4 Nuts(R) Candied Nuts

Ingredients :

2 tbl water
1/4 cup sugar
1 1/4 cup nuts (almonds, peanuts, or cashews)

Method :
1. Bring 2 tablespoons water and 1/4 cup sugar to a boil in a medium saucepan* over medium heat.
2. Add the nuts and stir often until water evaporates. Continue stirring until the sugar begins to harden on the nuts. When the sugar on the nuts begins to turn light brown, pour them onto a plate to cool. Be careful not to cook the nuts too long or the sugar will burn.
The streets of New York City are peppered with Nuts 4 Nuts vendors selling freshly candied nuts that you can smell a block away. For a buck or two you get your choice of warm sugar-coated peanuts, cashews, or almonds wrapped up in a little paper bag with the corners twisted closed. The nuts are candied right there on the carts in a large metal bowl over a heating element. Sugar and water are added to the nuts, then it's all stirred vigorously as the water evaporates so the nuts develop a nice even coating without burning. They're easy to make on the street, which means they're even easier to clone at home. All you need for your own quick version of this addictive street snack is 1 1/4 cups of your favorite nuts, some sugar, a little water, a hot pan and you're about 5 minutes away from an authentic New York City treat. Give this recipe a try with pecans or walnuts as well, and then use them on a spinach salad, along with a little goat cheese, and some diced apples or pears for a real gourmet touch.

Pasta - basic recipe

Try your hand at homemade pasta with this simple recipe. Shape it into sheets to make lasagne or fill it for delicious ravioli.

What to buy: Italians use type “00” flour when making pasta. It can be found at Italian groceries and online. If you can’t find it, use all-purpose flour.

INGREDIENTS
1 3/4 cups all-purpose flour (or type “00”), plus a little for dusting
Kosher salt
2 large eggs, lightly beaten'

dash olive oil - to make it easier to work with

INSTRUCTIONS
1. Sift flour and a pinch of salt into a mound on a dry counter. Make a well in the center of the mound and add the eggs.
2. Using your fingers or a fork, mix the eggs until smooth and uniform, then gradually incorporate the flour. (you can use a dough scraper to make it easier). Continue mixing until a smooth paste begins to form, then push flour over paste and work until dough comes together. (If the mixture is too soft, add a little extra flour; if it is too firm, add a little water.)

3. Work dough until it is uniformly moist, then using the heel of your hand, knead for about 8-10 minutes or until dough is smooth and firm. Shape dough into a ball, cover with plastic wrap (or put in a plastic bag) , and let rest in a cool, dry place for at least 20 minutes or up to an hour.
4. Proceed to shape the dough as desired. Sprinkle dough with a little bit of flour to avoid sticking. With the machine - start with "1" and move to desired thickness. (dough should be 1/16th of an in max)

5. Cut pasta into desired length.

6. If hand cutting, flour lightly, roll, then cut, uncurl. Let it dry for 1/2 hour. The cook salted water for a couple of minutes to cook.

7. If not going to eat it all - freeze it on cookie sheet. Once frozen, store in a plastic bag in your freezer until you want to use it.

From: http://www.chow.com/recipes/10111

Chicken in Garlic-Vinegar Sauce

Braising chicken in vinegar and herbs is a very popular way of cooking in Mediterranean Europe. Often paired with sweet sausage, this is a gutsy, wholesome dish that can be made a day ahead. Serve with whole-wheat couscous tossed with fresh herbs and steamed broccolini.

Makes 6 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 1 hour 50 minutes

EASE OF PREPARATION: Easy

3-3 1/2 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1/2 teaspoon coarse salt, plus a pinch, divided
1/2 teaspoon freshly ground pepper
7 teaspoons extra-virgin olive oil, divided
1 tablespoon butter
1/2 cup minced shallots
16 large cloves garlic, peeled
1/3 cup sherry vinegar or red-wine vinegar
1 cup reduced-sodium chicken broth
2 sprigs fresh thyme or 2 teaspoons dried
1/2 cup reduced-fat sour cream
1 tablespoon Dijon mustard
2 teaspoons tomato paste
2 teaspoons all-purpose flour
2 medium tomatoes, seeded and cut into 1/2-inch pieces
2 tablespoons finely minced fresh chives

1. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
2. Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.
3. Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
4. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
5. Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for garnish.
6. When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.

NUTRITION INFORMATION: Per serving: 301 calories; 14 g fat (5 g sat, 6 g mono); 116 mg cholesterol; 9 g carbohydrate; 34 g protein; 1 g fiber; 427 mg sodium; 612 mg potassium.
Nutrition bonus: Vitamin C (20% daily value), Potassium (17% dv), Vitamin A (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 4 lean meat, 2 fat

TIP: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.

MAKE AHEAD TIP: Prepare through Step 4; cool to room temperature and refrigerate for up to 1 day. Finish with Steps 5-6 before serving.

Fresh Basil Pesto

Every year we plant basil and every year the plants do so well that we can't use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, we often use Romano which has a stronger flavor. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts.

If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

INGREDIENTS
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Special equipment needed: A food processor (Check Amazon.com's sale on Cuisinart food processors.)

METHOD
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

From: http://elise.com/recipes/archives/001329fresh_basil_pesto.php

Grilled Duck with Strawberry-Fig Sauce

Here we pair a luscious strawberry-fig sauce with grilled duck for a simple yet elegant main dish. Serve with rice pilaf and grilled vegetables.

Makes 4 servings

ACTIVE TIME: 50 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
1 medium shallot, sliced
1/3 cup port (see Note)
2 tablespoons chopped dried figs
2 1/2 cups halved fresh strawberries (about 12 ounces), divided
1 cup plus 2 tablespoons reduced-sodium chicken broth, divided
1 tablespoon plus 1 teaspoon balsamic vinegar, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 teaspoon cornstarch
1 1/2-2 pounds boneless duck breasts (see Shopping Tip), trimmed, skin removed
1 tablespoon chopped fresh basil

1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until beginning to soften, about 1 minute. Add port and figs and cook, stirring, 1 minute. Add 1 1/2 cups strawberries, 1 cup broth, 1 tablespoon vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the strawberries are very soft and broken down and the sauce has reduced slightly, about 15 minutes.
2. Strain the sauce through a fine-mesh strainer into a 2-cup glass measuring cup or bowl (discard the solids). You should have about 1 cup liquid. (If you have more than that, return the sauce to the pan and continue reducing until you have about 1 cup.) Combine the remaining 2 tablespoons broth and cornstarch in a small bowl. Return the strained sauce to the pan along with the cornstarch mixture; cook over medium heat, stirring, until the sauce is thick enough to coat the back of a spoon and has reduced by half, 5 to 7 minutes. Combine 1 tablespoon of the sauce with the remaining 1 teaspoon vinegar in a small bowl to use as a basting sauce. Cover the remaining sauce to keep warm.
3. Meanwhile, preheat grill to medium.
4. Season duck breasts with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the duck, basting twice, until an instant-read thermometer inserted into the thickest part registers 150°F for medium, 4 to 8 minutes per side, depending on the thickness. Transfer to a clean cutting board and let rest for 5 minutes.
5. While the duck is resting, chop the remaining 1 cup strawberries. Slice the duck and serve with the sauce, garnished with the chopped strawberries and basil.

NUTRITION INFORMATION: Per serving: 298 calories; 16 g fat (5 g sat, 7 g mono); 95 mg cholesterol; 7 g carbohydrate; 26 g protein; 1 g fiber; 519 mg sodium; 395 mg potassium.
Nutrition bonus: Vitamin C (40% daily value), Iron & Zinc (20% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit, 3 1/2 lean meat, 1 fat

TIP: Shopping tip: Boneless duck breasts range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. For this recipe, we recommend using smaller (about 1/2-pound) breasts—we prefer their milder flavor. Look for them near other poultry in the fresh or frozen specialty-meat section of large supermarkets or online at mapleleaffarms.com or dartagnan.com.

MAKE AHEAD TIP: Cover and refrigerate the sauce (Steps 1-2) for up to 2 days.

From: http://eatingwell.com/recipes/duck_strawberry_sauce.html

Sweet-&-Sour Chicken Drumsticks

Chicken drumsticks stay deliciously moist when grilled—even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to “ordinary” grilled chicken. Make it a meal: Serve with brown rice and slices of fresh pineapple.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1/2 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 cup water
3 tablespoons honey
1 tablespoon plus 1 teaspoon cider vinegar, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground coriander
1 teaspoon cornstarch
1/4 cup chopped fresh mint
8 chicken drumsticks (about 2 pounds), skin removed, trimmed
1/4 teaspoon freshly ground pepper

1. Preheat grill to medium. (No grill? See Broiler Variation, below.)
2. To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
3. Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side.
Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.

NUTRITION INFORMATION: Per serving: 255 calories; 8 g fat (2 g sat, 3 g mono); 93 mg cholesterol; 16 g carbohydrate; 29 g protein; 1 g fiber; 389 mg sodium; 315 mg potassium.

Nutrition bonus: Selenium (27% daily value), Vitamin C (15% dv).

1 Carbohydrate Serving

Exchanges: 4 lean meat, 1 other carbohydrate

TIP: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

Stuffed Tomatoes with Golden Crumb Topping

Stuffed tomatoes are classic comfort food. Serve with a mixed green salad studded with garden-fresh vegetables. For vegetarians, omit the beef or turkey.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

4 ounces 90%-lean ground beef or 93%-lean ground turkey
1 cup cooked brown rice or 1/2 cup instant brown rice
4 large ripe but firm tomatoes (about 8 ounces each)
1/2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1/2 cup petite green peas (cooked, if fresh; thawed, but not cooked, if frozen)
1/4 cup minced red onion
1/2 cup grated Parmigiano-Reggiano cheese, divided
1 tablespoon minced flat-leaf parsley
1 cup breadcrumbs made from day-old whole-wheat bread (see Tip)
2 tablespoons extra-virgin olive oil
1 small clove garlic, minced

1. Preheat oven to 350° F. Coat an 8-inch-square baking dish with cooking spray.
2. Cook ground beef or turkey in a small skillet over medium-high heat, crumbling with a spoon, until brown and cooked through, 1 to 2 minutes. Transfer to a large bowl.
3. If using cooked rice, go to Step 4. To prepare instant brown rice, bring 1/2 cup water to a boil in a small saucepan. Stir in rice, return to a boil, reduce heat to low, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. Add cooked rice to the bowl with the meat.
5. Meanwhile, slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. (Reserve the remaining pulp for another use; see Kitchen Tips.) Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.
6. Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.
7. Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 25 to 30 minutes. Serve immediately.

NUTRITION INFORMATION: Per serving: 355 calories; 16 g fat (5 g sat, 7 g mono); 35 mg cholesterol; 34 g carbohydrate; 20 g protein; 6 g fiber; 639 mg sodium; 695 mg potassium.

Nutrition bonus: Vitamin C (90% daily value), Calcium (25% dv), Potassium (20% dv), Iron (15% dv).

TIP: Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Kitchen Tip: Save the scooped-out tomato pulp to use in fresh tomato soup or pasta sauce. It will keep in the refrigerator for up to 3 days or in the freezer for up to 6 months.

Pasta with Sun-Dried Tomato Pesto and Feta Cheese

Ingredients
1 (9-ounce) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
1/4 cup loosely packed basil leaves
2 tablespoons slivered almonds
2 tablespoons preshredded fresh Parmesan cheese
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese

Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

Nutritional Information

Calories:

300 (30% from fat)

Fat:

9.9g (sat 3.3g,mono 3.9g,poly 1.6g)

Protein:

12.3g

Carbohydrate:

42g

Fiber:

4.3g

Cholesterol:

61mg

Iron:

3.1mg

Sodium:

570mg

Calcium:

141mg

From: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701111

Orange-Pineapple Carrot Cake

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 large eggs
1/2 cup frozen pineapple-orange juice + some orange zest)
1/2 cup sour cream
1/2 cup vegetable oil
2 cups grated carrots
1 8 1/2-ounce can crushed pineapple in juice, well drained (have second can available for frosting)
1/2 cup raisins (optional)
1/2 cup chopped macadamia nuts (optional)

1 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

Combine cream cheese, butter, and 1/4 cup crushed pineapple in a medium bowl. Beat until blended. Add powdered sugar and beat until smooth. Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

Adapted from: http://www.epicurious.com/recipes/food/views/Orange-Pineapple-Carrot-Cake-106437