Spinach Pesto

I should have timed myself because I know this took less than 20 minutes to make.

Last night's dinner was a horrible fail. How bad was it? I wouldn't even post it as a fail, that's how bad. I've had quite a few fails lately and I really needed to do something to redeem myself. Pretty sure this did it.

Colourful, fresh, fast. Perfect spring dinner.

Spinach Pesto

• 3-4 cups fresh spinach
• 1/2 c grated parmesan, asiago, or romano cheese
• 2-3 tbsp nuts, I used cashews because I had them
• 1 large garlic clove
• zest of 1/2 lemon
• juice of 1/2 lemon
• salt
• olive oil

Dinner was tasty, but I still didn't get all the ingredients in the picture though.

No oven to preheat this time. But getting the water boiling now helps. Grating the cheese too.

Dump the spinach leaves into the food processor.

Sprinkle on the cheese, nuts, garlic, lemon zest, and salt.

Squeeze in the juice.

A few pulses will get it looking like this.

This recipe makes enough for 4-6 servings of pasta, but if you want to make a double batch, just add another set of everything to the bowl, and do it all over again.

Scrape down the sides and this time, when you turn it on, pour in a tablespoon or two of olive oil, until it just turns pasty. 

At this point, you can use it as a pasta sauce, an ingredient in a dip, a sandwich spread, or even in soup.

A bit more oil will make it very saucy, but it will store and freeze just as well as it is now.

Besides, a bit of cream will make it saucy too.

You can make pesto with anything leafy and green. Spinach is very brightly coloured, but mildly flavoured. Even kids should eat this. But if they don't want to, add some prosciutto , tell them it's green noodles and ham and they don't get to say they don't like it until they try it. SamIAm.

Okay, there we go. I made dinner. I really can cook.

One Handed Meals

I have 3 assignments and 2 lab reports due on Thursday. I am doing homework no matter what I'm doing or where I am. Including eating dinner. So, I needed something I could eat with one hand.

Breakfast Burrito

• a handfull of small potatoes
• 1 egg
• a bit of onion
• some jalapeno
• cheese
• bacon!
• bacon bacon bacon bacon bacon
• bacon fat
• a tortilla
• some salsa

So, there are 2 eggs in the picture, but I cooked only one. The key to being able to roll a burrito is the filling. Don't use too much filling.

Preheat the oven to 425.

Chop the little taters into tiny bits. Put them on a baking sheet and rub peanut oil all over them. You want barely enough oil to cover them in a thin layer. Pour about a teaspoon in the palm of your hand and start with that.

That weird line on the left of the picture is actually peanut oil. Action shots are not always ftw.

Pop the tiny taters in the oven. They take about 10 minutes when they're this size and they'll come out lovely and golden because of the peanut oil.

Chop the onion, the bacon, and the jalapeno, and grate the cheese.

If you don't have bacon in the freezer already cooked... dude, seriously, cook bacon on the weekend just for fun and put it in the freezer; your house will smell like bacon.

Heat a bit of bacon fat (see, this is what precooking gets you, bacon fat to use at your leisure) in a pan and sautee the onions and jalapenos for a couple minutes.

Crack in the egg, and give it a stir. No, you don't need to beat it in a bowl first. Sure, you could, but then you'd have a dirty bowl.

Stir the egg, onion and jalapeno around for a few minutes until the eggs are set. Sprinkle on the bacon and cheese, and cover the pan with the tortilla.

This does two things: it steams the tortilla to soften it a bit, and it keeps the heat in to melt the cheese. Clever, no?

Your tiny taters should be just done by now.

Slide the bacon and cheese covered eggs onto the softened tortilla and top them with the taters. A tablespoon of spicy salsa removes the need for additional hot sauce.

Roll the side of the tortilla closest to you over the innards,

Fold in the sides,

And roll it into a one handed meal.

What's your eat-as-you-work meal?