Saturday, May 27, 2006

May 24: Pesto "Pasta"

Mills came over right when I was starting dinner. She helped by making the squash into ribbons. I think she did the harder job. I just made the sauce.
I found the meal quite satisfying and tasty, while different at the same time. It was another recipe I've been meaning to try for a while. And with 15g of carbs per serving, I don't think it messed too badly with Dad's diet either.

Pesto "Pasta
Serves 4
adapted from Vegetarian Times May/June 2006

  • 1 large zucchini
  • 3 medium-size yellow squash
  • 1/2 cup pine nuts
  • 5 cloves garlic, peeled
  • 1/2 cup cilantro
  • 1/2 cup basil
  • salt
  • 2 tablespoons lemon juice
  • 2 cups coarsely chopped tomatoes
  • 1/4 cup grated parmesan

  • 1. Shave zucchini and yellow squash into ribbons using a vegetable peeler.
    2. Puree pine nuts and next four ingredients (through lemon juice) in food processor into smooth. Add tomatoes and pulse until blended.
    3. Toss squash with pesto. Top with parmesan and salt and pepper to taste.

    May 23: Scallop Salad

    Caribbean Grilled Scallop Salad
    I got this from the cookbook I checked out from the library... meaning I finally made something from it after having it checked out for over a month!

    I thought it was quite flavorful and delicious.

    May 21: Sunday Dinner

    Fortunately, the Sopranos are almost over so Sunday night dinners won't be so insanely large anymore.

    Or at least I hope not.

    May 20: So I felt like making a cake

    I've wanted to try making an ice cream cake for a little over a week.

    So starting Thursday after school, I did.

    I bought a $1 box of Pillsbury Chocolate Cake Mix, some Edy's Double Churned Vanilla Bean ice cream, and a box of Jif icing mix (which I later returned) on the way home from school.

    After my homework that afternoon, I made the chocolate cake. And I mixed 5 scoops of the ice cream with some peppermint extract and a handful of chocolate chips.

    On Saturday, I completed the cake. I cut one of the cake rounds in half and put a layer of ice cream in between. And later on did the same, but I felt the layer was too thin so I ended up with a cake with five layers.
    I'd returned the Jif and bought some Whipped Topping and Junior Mints. I figured they'd hold up better on an ice cream cake.

    And that's how I did it. Afterwards, I found a recipe for peppermint ice cream cake in the Cooking Light 2006 Complete Cookbook, and I think I'll try that, but in December when they sell Peppermint ice cream... or I could just use the chocolate cake recipe part and use any old kind of ice cream. I'm thinking strawberry... with fresh strawberries.

    May 20: Saturday Lunch

    I had fun with my lunch.

    I took a wheat pita pocket from the freezer and defrosted it. I filled it with some Bulgarian feta and cucumber slices. I toped it with some cucumber slices and shredded mozzarela and put it under the broiler for a couple minutes.

    It was quite a yummy lunch, along with some carrot sticks.

    May 16th: Cherry Muffins

    I made these from a recipe in The Complete Muffin Cookbook by Gloria Ambrosia. They were the moistest muffins I think I've made. But the flavor was lacking. But that was my fault, I omitted the cherry flavoring. And that was not a smart move. I am now on a search for it, but nowhere carries it but, and it costs as much to ship it as it does to buy it.

    Sunday, May 14, 2006

    Mother's Day Breakfast

    Dad and I made a frittata.

    Okay, Dad made a frittata. I made the plate pretty and cracked the eggs. And put the cheese on top. But that's the extent of my help.

    Sunday, May 07, 2006

    Vegetarian Times Mexican inspired dessert for 5 de mayo

    The strawberries were my addition, but I forgot to top it with almonds. I remembered as soon as we finished eating...

    Uncle Larry and Aunt Annette came over. Dinner dad made was gorgeous (roasted eggplant dip, lamb, roasted peppers, two types of squash, and eggplant.)