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Jake O-K!

My kids have a saying for foods that are safe for their dairy-and egg-allergic cousin to eat… Jake OK!

As much of Christmas dinner as possible will be Jake-OK but I was struggling with the baked squash and pesto gratin. As it is Winter Wonderland-ing outside to the tune of 8-20″ (YAY for SNOW, SKIING, SNOWSHOEING, and SLEDDING!) I’m here doing a lot of cooking prep for the holiday this week. For those not blessed with either being born Italian or a Foodie, Pesto is a basil-garlic-nut-cheese paste that is often used as a sauce for pasta. Anyway – after combing the net and my own recipes for ideas I created this one and is is YUMMY *and* Jake O-K, and I wanted to write it down before I forgot it. Since Christmas is the season of giving, I’m giving it to you, too. I intended it to be all parsley but I mistakenly grabbed cilantro instead of parsley at the store this morning and just went with it.

Parsley-Cilantro Pesto

1/2 bunch of flat leaf Italian parsley leaves, washed and picked over

1/2 bunch cilantro leaves, washed and picked over

3 cloves garlic, peeled and quartered

1/2-3/4 cup shelled walnuts

kosher salt

1″ piece of fresh ginger, peeled and grated

1 tablespoon orange zest

1 slice of good-quality bread (1/2 a slice it they are large slices), crust removed and bread crumbled

good quality extra virgin olive oil

Combine all ingredients in a food processor and process for a few seconds. With processor running, pour in the oil in a slow, steady stream until a smooth paste forms. You’ll need to scrape the sides down a few times. I’d guess I used about 2-3 tablestoons of oil but I go by look/taste/feel more than precise measurements.


p.s.: You’re on your own, kid, with your daddy’s scalloped potatoes…there’s only so much I can do.

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