Tag Archives: pesto

Weekly Eating – 3/11/19 thru 3/22/19

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Whoops, missed a week there! Sorry guys. We’ve got a lot and not a lot going on at the same time.

The coop is making steady progress. We got 4 pallets for free, plus some dumpster-diving got me a half sheet of plywood. For about $40 I bought a roll of hardware wire and chicken wire, and all we need is nails, staples, and time.

quail coop in progress

The frame is built and the floor is braced and wired, we just need a run for some hinges and a way to keep the door shut. Then the final pieces are putting on the door and roof, and the babies have somewhere to move to when they are no longer babies (which is like, in 2 weeks!)

coop with wire flooring

They have grown so much bigger, and have upgraded to a larger feeder. They are also on a mix of chick and regular flock food, and I use a bigger mason jar for their waterer. They’ve begun to start jumping and bouncing, and trying out their wings. And we had our first escapee when I opened the screen to feed them the other day!

two week old quail

And we (i.e. just the boy) have started adding back in food groups to see if any spark reactions. We had cut out everything but meat, fruit, vegetables, and nuts & seeds. He added back in grains first, and had oatmeal, my homemade bread, and pasta all in one day. No problem.

homemade bread

Then dairy, so I stocked up on kefir, milk, butter, and plain Greek yogurt. Made a huge pan of the tastiest mac n cheese you ever saw. Again, no problems. He did say that he missed dairy way less than he thought he would, so that’s nice. Corn is back, without issue. I think soy is the only thing left, and we don’t use much added sugar products anyhow so I don’t mind permanently dropping those. He will go back to adding honey to tea, for instance.

amazing mac n cheese

Gardening

The seedlings I started have not come up yet. I am concerned that this week of 30-s overnight will kill them… it gets quite hot inside during the day, but not if there is no sunshine. Come on, actual spring! I need warmth so my fig can finally go in the ground.

greenhouse with fig tree

On the bright side, I found some surprises in the garden. I had planted some brassicas and root veggies last fall, but they are super slow growing due to next to no sunlight… and they overwintered quite nicely, such that I may actually get to harvest some kale, cabbage, carrots, and/or radishes soon!

daikon radish

And, this is the first year I have annual flowers coming up. I bought three packs of bulbs on clearance last fall, and planted them even thought it was a bit late in the season. I figured, why not. And now, all these lovely irises and hyacinths and tulips are coming up! It makes me very very happy.

purple flowers

Food Swap

March’s Food Swap was awesome, it was at Hi Wire Brewery in Durham. I had never been, so I was pleasantly surprised with how huge it was, all the indoor lawn games, crazy wall art, and delicious beers on tap. It was Spring Break for UNC and Duke, so it was blessedly empty of students. AND on Mondays they sell a LITER of their own beer for $7!

I made pickled quail eggs the week prior in expectation, one batch turmeric and one batch beet pickled. It was like Easter come early with the fun egg colors. I also took a few jars of my candied orange peels.

turmeric and beet pickled quail eggs

I ended up going home with a half dozen chicken and a half dozen goose eggs, some jam, garlic pickles, homemade yogurt, Irish Car Bomb cupcakes, enzymatic orange cleaner, beef jerky, and preserved lemons! Quite a bounty.

March 2019 Food Swap

Breakfasts:

Egg sandwiches – since I got oodles of eggs and also my quail keep giving me at least 2 a day, we eat more eggs now than ever before. And what better way than on homemade bread?

sausage egg sandwich

Cinnamon sugar toast – speaking of homemade bread, if you’ve never had cinnamon sugar toast on hot out the oven bread, you need to get you some right away! It’s magical.

cinnamon sugar toast

Breakfast burritos – you can see why grains were the first thing the boy wanted to add back. It brings things like toast, pasta, and wraps

breakfast tacos

Snacks:

Apple with almond butter & raisins –this has definitely become my top favorite snack. It is great for the morning, when it’s ten and I will die if I have to wait one more hour for food, or afternoon when it’s 2 or 3 pm and I need a lil something to tide me over until dinner. Peanut butter works too, but I prefer almond.

sliced apple with almond butter and raisins

Nut bars – I’m glad a friend with a Costco membership let us go with them once and buy a ginormous box of these bars. I have one in every bag, car, coat, and purse, and it has saved me more than once.

Kirkland nut bar

Gummy bears – another Costco purchase. I know these are in no way healthy for me. And we also didn’t realize until we got home and opened it that they are not a huge bag of gummies, but a billion individually wrapped packages of like 5. I was crushed. Wasteful and full of HFCS… no use crying over spilt milk, they’re already bought and opened so now we gotta eat them all.

gummy bears

Lunches:

Greek salad – Been trying to get more salads into my daily diet, and to make it more interesting I opened a jar of kalamata olives, and combined with grape tomatoes and cucumber from my Produce Boxes, made a couple delicious Greek salads.

Greek salad

Stuffed potatoes – I had some cheese sauce left from the mac n cheese, so we did a baked potato and sweet potato bar. Mmmmm.

stuffed sweet potato

Lentil soup – lentil soup is super quick, easy, and good for you. It’s a perfect “kitchen sink” meal, because you can toss in whatever veggies or herbs need to be used up soon. This one had celery, carrots, leftover mashed potato, onion, and kale.

lentil soup

Dinners:

Pesto pasta – pesto is one of my all time favorite ways to get anyone to eat greens, and use up any leafies or herbs that are wilty. Things I’ve successfully mixed into pesto: basil, parsley, cilantro, kale, spinach, collard greens.

pesto pasta with shrimp and sausage

Colcannon – we went all-in on the Irish for St. Patty’s Day. We are not Irish by heritage but you know I love me a good food holiday. I made a corned beef brisket and some colcannon, which is basically mashed potatoes with cabbage in it. I’ve heard you can also use kale. It’s a great way to sneak in veggies.

corned beef and colcannon

Taco bowl – since it’s starting to warm up and finally feel like spring some days, we’ve been eating outside on the weekends. Once rice was allowed back, and tortillas, you better believe burritos are back in full force too. And I keep adding in salads.

burrito bowl and salad

Lentil sloppy joes/janes – one of my alltime favorite vegan meals, these are so easy to prepare and crazy healthy for you. I told my grandma I ate mine with pickles and sauerkraut and evidently that is insane? What do you put on a sloppy joe?

lentil sloppy joes

AYCE Sushi – got a bunch of friends who love sushi as much as I go together and went out to RocknRolls sushi! It’s a conveyor belt style all you can eat place, for $12. I love it so much. We put down 73 plates worth of sushi and sashimi.

towers of plates

Food Total: $206.68

Weekly Produce Box = the Harvest Box 2 weeks in a row. Winter strawberries grown in high tunnels, green beans, blueberries, lettuce, cucumber, zucchini, grape tomatoes, corn, onion, sweet potatoes, and purple cauliflower!

the produce box harvest box the produce box harvest box

I’ve started baking bread again, and we’ve gone through about three loaves in a week 1/2! So when flour was on sale for under a buck, I was not about to let that pass me by. I stocked up on some sugar free sausages and a few roasts, plus some organic cheeses and dairy for adding those back. Most of the produce we got from the boxes.

4.92 lb brisket colby & cheddar brick cheese 3lb flour x3 3lb mandarins
pork sausage patties Greek yogurt dipper chips
Bananas 2 bunch
85/15 ground turkey Fairlife milk & choc milk flax wraps
Simply orange juice
2lb peeled shrimp Plain kefir canned tomatoes
Canned diced pineapple 2
lunch meat Kerrygold org slice cheese
grapeseed oil for mayo
Angus sirloin 3lb Org raisins
2lb brown rice
Dry chickpeas x4 lb
Flour 5lb x2
Sugar 4lb

 

Lessons Learned

Cooking from scratch is always the best. The boy could have bread back because I made it, and without added sugar. I tried to find bread at the store that didn’t have honey, or sugar, or high fructose corn syrup, and it was impossible. But also, convenience foods have a place in life. Sometimes when you’re super busy or just not in the mood to cook, it’s really nice to have something you can just pull out and microwave or otherwise not think too hard.

That’s why I try to make my own “fast food”. I batch cook a huge portion of black beans, or pinto beans, or rice, and have it in the fridge or freezer ready to go. Then you just pull out a tortilla or bowl and pile things in and you have ready to go food! And especially with the boy, he will eat whatever is the absolute fastest and easiest. So the easier I make healthy eating (cutting up fruits and veggies ahead of time, portioning out healthy meals into individual containers) the more likely we will eat healthy.

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

Blender Pesto Sauce

 

One of my favorite things about summer is all the fresh delicious produce, including fresh herbs.  Basil in particular seems to grow really well near me in CT, last summer it turned into a huge bush of a plant, and this year’s crop looks promising for the same.  As you may or may not know, to keep basil producing you need to harvest regularly to encourage new growth and discourage the plant from going to seed.

That’s great news for those who love basil, like me!  Pesto is such a great, fresh, summer recipe that can be way easier than you may think. Many people are intimidated by pesto, thinking Pine nuts are way too expensive for me, or I don’t want to grate fresh hard cheeses just for a weeknight dinner.

Well, don’t worry this recipe is super low-stress! And super low cost too, if you have your own basil plant. During the summer, even if you don’t have basil of your own, it is super affordable at a farmer’s market as it peaks in production. This recipe uses fresh basil, but you can SO EASILY slip other greens in here!  Try adding fresh chives, green onion, swiss chard, spinach, collards, or arugula. Just keep it less than 1/3 the total volume and use mostly basil.

Basil in the blender

This recipe is made in the blender, which saves you the trouble of chopping or blending yourself. Just add you ingredients, adjust as needed, and whir away. Mix in the cheese just before serving, and you have a super quick, super healthy meal in minutes.

Blender Pesto

Ingredients:

  • 2 cups basil (optional extra greens)
  • 3-4 tbsp extra virgin olive oil
  • 2 large cloves fresh garlic
  • 1/4 cup walnut pieces (or pine nuts)
  • 1/2 cup grated Parmesan cheese (I used the green can stuff, you can also buy fresh hard cheese and grate it yourself to be more authentic)
  • Dash of lime or lemon juice
  • Sea salt or garlic salt to taste
  • Dash of cooking water from pasta, or hot water

Blender pesto sauce in a bowl

Step 1: Add the basil and greens into your blender, and whir once or twice.  Toss in the garlic, walnuts, and olive oil. Blend for a minute.

Step 2: Using a spatula, push the pieces down the sides of the blender. Continue blending and pushing it back down to blend it all together. Meanwhile, boil your pasta and drain, reserving a bit of the cooking water.

Fresh pasta and pesto sauce

Step 3: Pour the pesto into a bowl, using a spatula to get it all out.  Mix in the lime or lemon juice and sea salt or garlic salt to taste.  Then mix in the cheese, and add the hot cooking water until it is the consistency you desire.

20160716_152313

Step 4: Mix the pesto into your fresh pasta, and enjoy! I served this with garlic bread and an extra sprinkle of Parmesan on top. Some swiss chard and arugula is hiding in there, and no one was the wiser, I got two males to eat this and praise how good it was! Give it a try and see if you don’t want this to become a staple of your summer meals.

 

(Oh, and if you still have more basil left over, pesto freezes well, or try making some blueberry basil iced tea to go with the pasta!)

 

Blender Pesto Sauce

Blender Pesto Sauce

Ingredients

  • 2 cups basil (optional extra greens)
  • 3-4 tbsp extra virgin olive oil
  • 2 large cloves fresh garlic
  • 1/4 cup walnut pieces (or pine nuts)
  • 1/2 cup grated Parmesan cheese (I used the green can stuff, you can also buy fresh hard cheese and grate it yourself to be more authentic)
  • Dash of lime or lemon juice
  • Sea salt or garlic salt to taste
  • Dash of cooking water from pasta, or hot water

Instructions

  1. Add the basil and greens into your blender, and whir once or twice. Toss in the garlic, walnuts, and olive oil. Blend for a minute.
  2. Using a spatula, push the pieces down the sides of the blender. Continue blending and pushing it back down to blend it all together. Meanwhile, boil your pasta and drain, reserving a bit of the cooking water.
  3. Pour the pesto into a bowl, using a spatula to get it all out. Mix in the lime or lemon juice and sea salt or garlic salt to taste. Then mix in the cheese, and add the hot cooking water until it is the consistency you desire.
  4. Mix the pesto into your fresh pasta, and enjoy!
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