Pesto – a taste of summer all year long

I’ve had some challenges growing basil in Montana, I think because it likes to be warm at night and even in high summer we get down to 50 degrees most nights. So this past summer, 2014, I grew 8 basil plants in pots in my greenhouse and it did much better than ever before. I was able to snip enough leaves a few times a week to make a batch of pesto and use it or freeze it in ice cube trays. After the trays are frozen, I put the cubes in a ziploc for freezer storage and pull some Continue Reading →

Hooray for Hummus!

I thought for sure I had posted this recipe already but found I hadn’t. This is a great basic hummus recipe that you can use and adapt with other flavors, like pesto or sun-dried tomatoes. I used to be really good and make this from organic, dried garbanzos that I cooked for hours and then spent half an hour shelling. Okay, I’m used to cooking from scratch, but this was just too much for me! I use organic canned garbanzos, which goes in the “good” food category choice instead of “best”. We do the best we can. This is for Continue Reading →

Kung Pao Chicken…wow!

If you’re a fan of the restaurant PF Chang’s you’ll know why Kung Pao Chicken is a great recipe to master at home. We don’t have a PF’s here and I’m thinking now that even if we did I probably wouldn’t go there. I have found that all Chinese food recipes are chock full of sugar. That’s what makes those sauces so yummy. That doesn’t work for me, so I decided to make my own Chinese food at home. I tried Mu Shu Chicken, Hot and Sour Soup and my most successful, Kung Pao Chicken. This is a recipe I Continue Reading →