theboxexperiment

Attempting to live a more sustainable lifestyle.

Homemade Pesto July 7, 2011

Filed under: Dinner,Snack,Vegetable — theboxexperiment @ 9:54 pm
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Earlier this summer, we’ve planted 3 basil plants that have really taken off. We have a lot of basil, definitely more than we can use for just the 2 of us. I made a test run of homemade pesto, it turned out fantastic so I am definitely going to make another bigger batch to freeze.

Ingredients for Small Batch

  • small bunch basil leaves (~1 cup)
  • 1-2 cloves of garlic chopped (depending on how much you like garlic)
  • 1/6-1/4 cup of macadamia nuts (most people use pine nuts but they were way to expensive at the grocery store)
  • 1/4 cup grated parmesan
  • 1/4 cup ¬†extra virgin olive oil
  • sea salt to taste
Steps
  1. Wash the basil leaves with water, dry in colander.
  2. Place basil leaves, nuts of choice, and salt into food processor. Pulse until finely chopped.
  3. Add the chopped garlic and the parmesan to the food processor. Pulse till combined.
  4. Add the olive oil and pulse till joined (the longer you run it, the smoother it will be).
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Pasta w/ Meatballs! May 8, 2011

Filed under: Dinner,Meat,Poutlry — theboxexperiment @ 9:18 pm
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Happy Mother’s Day to all the mother’s out there. We celebrated the day working on the house and then we headed over to be with JEM’s sister’s family and my in-laws. To help keep the day easy for both mom’s we offered to cook dinner. Keepin’ it easy and yummy we made meatballs, fettucine, and garlic bread. Tonight I used store-bought sauce to save time, but it is better with homemade sauce, though I’ll save that for a future post.

Ingredients (for 6 plus 2 babies)

  • 2 1/2 lbs meatloaf mix (could substitute ground chicken or turkey but the spices might need to be adjusted)
  • 1 box spaghetti/fettucine/linguine/pasta on hand
  • 1/4 of a large Vidalia onion (chopped small)
  • 1 egg
  • 1/4-1/2 c. plain bread crumbs
  • 1 tbls dried thyme leaves
  • 1 tbls dried basil
  • 1 tbls dried oregano
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp salt
  • 1 tsp pepper
  • 2 jars of pasta sauce of choice (we used Spicy tomato and basil)
Steps:
  1. Pre-heat oven to 350*.
  2. Mix meat, onion, egg, bread crumbs, and all the spices together.
  3. Ball the meat into sizes of your choice I tend to like them bigger, JEM likes small, so we compromise and place on a baking sheet.
  4. Bake at 350* for 3o mins. Half way through flip them over.
  5. While the meatballs are baking, boil water for the pasta (salt and oil if you want–I always do).
  6. Once the water is boiling add the pasta.
  7. Also while the meatballs are baking, start heating the sauce on med-low.
  8. Once the meatballs are done, add them to the sauce. Allow them to finish baking in the sauce, if needed, otherwise allow the flavors to combine (I always keep them in there for 10-15 mins).
  9. Once everything is cooked, ENJOY!