Basil Pesto

A while back I made spinach pesto and used it as the base for a chicken pasta sauce. It was so easy to make and a nice change from the tomato based sauces I am use to, that I thought I would try a basil pesto this time. I had fresh basil in my fridge and every time I opened the door the smell was so fresh and uplifting I couldn't resist. I thought it would make a nice sauce for pasta, a spread for a grilled veggie sandwich, pizza sauce and/or mixed with mayonnaise to dip veggies or potato wedges in.


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

In a food processor combine the basil, pine nuts, cheese, garlic, and salt and pepper. Pulse in a the food processor. While pulsing slowly add the olive oil in a constant stream. Add more salt and pepper if needed.

Makes 1 cup.

Chocolate Coconut Tarts

I found this recipe on Foodtv.ca and thought the presentation was very nice. This recipe was made for our dinner/book club meal last week. We enjoyed wine and cheese for appetizers, followed by a nice salad and peanut crusted chicken sandwiches on focaccia buns, ending iwth these chocolate coconut tarts. I made few in large muffin tins and then the rest in a mini muffin tin.

I used the dark chocolate in order to boost the antioxidant content of this recipe. Dark chocolate has a higher cocoa content and is hence richer in antioxidant flavonoids called flavanols, which include procyanidins, epicatechins, and catechins. Studies have shown that people with high blood levels of flavonoids have lower risk of heart disease, lung cancer, prostate cancer, asthma, and type 2 diabetes. I am not sure the health benefits of this tart are anything to overly boost about, however they are tasty (sweet and rich flavor).

Coconut Tart Shells:
2 x egg whites
2 cups of shredded coconut

Chocolate and Coconut Cream:
1/2 cup of coconut milk
8 oz of bittersweet chocolate, chopped (dark chocolate)

For the Coconut Tart Shells: Preheat oven to 350 degrees. Whisk egg whites lightly and stir in coconut.

Spray a muffin tin with non-stick cooking spray and press a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides.

Bake for 12-15 minutes, or until golden brown. Let cool in muffin pan.

For the Chocolate and Coconut Cream: Heat coconut milk. Place chocolate into a bowl and pour hot milk over it. Stir until chocolate melts and mixture becomes satiny-smooth. Pour the mixture into the tarts. Can serve warm or let sit (chocolate will harden slightly).

Serve with whipped cream or fresh fruit.

Superfood #3 - Strawberry Spinach Salad

Today's Superfood and cancer fighting foods are strawberries and spinach. Strawberries contain a phytonutrient called quercetin, which has been shown to reduce and kill cancer cells (they inhibit cancer cell proliferation). They are also known as brain food, as they help with memory.

Spinach contains many antioxidants and anti-cancer agents. These agents have been shown to slow down cell division in different cancers. This superfood also contains folate, magnesium, vitamin C, E and A and had anti-inflammatory properties.

This salad is a summer staple for me. It is light, fresh tasting and compliments most things on the grill. Last night my husband grilled burgers (with 5 types of chilies) with a side of this salad. I typically make it with poppy seed dressing. However, with no poppy seeds in the house I made a honey-mustard dijon vinegrette. I also usually make this salad with baby spinach, but decided to use mature spinach this time.

Salad

1 bunch of spinach
1/4 red onion sliced thinly
1/4 cup slivered almonds
1/2 pint strawberries sliced
cracked fresh pepper

Vinaigrette

3 tsp runny honey
1 T red wine vinegar
1 T grainy dijon mustard
1/4 cup olive oil
salt and pepper

Combine ingredients and shake well.

Marc's 5 Alarm Burgers with Spinach Strawberry Salad

LiveSTRONG With A Taste of Yellow

I am pleased to announce my entry into the LiveSTRONG With A Taste Of Yellow event, hosted by Barbara of Winos and Foodies. Having had many friends and family affected by cancer I am pleased to be part of this wonderful event, helping bring more awareness and support to the fight against cancer. I am truly inspired when so many people come together to make a difference.

As soon as I heard about this event I brainstormed a few ideas. I first made this Easter Banana Cheesecake for the LiveSTRONG event. Being new to food photograhpy I practiced taking pictures of the cheesecake. I first decorated it with mini eggs, and then tried many photos with the yellow bracelet. I believe overtime I will be able to improve my photos and learn my new camera. Enjoy!

For a thin cheesecake use a 10" spring-form pan and 8" pan for a thicker cheesecake.

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
8T melted butter
1 tsp cinnamon

Filling:
500g cream cheese (used light)
3/4 cup sugar
2 tsp lemon juice
lemon zest
4 large eggs
1 cup sour cream (used light)
1 cup mashed bananas (about 3 medium or 2 large)
1 tsp vanilla
1/2 cup chopped mini eggs (or other chocolate)

Directions:

Preheat the oven to 350F.

In a food processor mix graham cracker crumbs, sugar, cinnamon and melted butter. Blend well. Press the crumb mixture onto the bottom and partly up (1") the sides of a greased 8-10" spring form pan.

Make sure the crumb mixture is smooth and an even thickenss along the bottom of the pan. Use the bottom of a glass to press the mixture down. Bake for 10-12 min in preheated oven.

Remove from oven and cool to room temperature.

Reduce the oven to 325F.

In a large bowl beat together the cream cheese, sugar, lemon juice and zest. Add the eggs, on at a time, beating thoroughly after each. Stir in the sour cream, the vanilla and the mashed bananas and blend well.

Pour the mixture into the prepared crust and bake for 1hr 15min at 325F.Cool in oven, with the door propped open, until cake is at room temperature.

Chill in fridge for 4-6 hours (or overnight) lightly sealed.Before serving take out of fridge and bring to room temperature (about 30 mins).

Can store in freezer for about 2 months.