Macadamia Nut Pesto

MacNut Pesto. Yes, it is as good as it sounds. Here's J's recipe:

3 c. basil leaves, packed
1/2 c. spinach leaves, packed
1/4 c. parsley, packed
1 c. oil
1 tsp. salt
4 cloves garlic
1 Tbs toasted sesame seeds
1 handful raw macadamia nuts (just over 1/4c.)

Chop mac nuts in food processor. Add remaining ingredients except oil. Coarsley chop, stopping to push leaves down. Slowly add oil. Mix with pasta and devour (see above photo).

Don't let the expression fool you - Mr. Serious Face loved it. See the pesto all over his face?

Homemade chocolate syrup

You guys! You have got to try this! Homemade chocolate syrup that is inexpensive and DIVINE. Oh my goodness. The recipe is here. Couldn't be easier.

We may have to make ice cream tonight just to have a substrate on which to consume more chocolate syrup. YUM.

Edited to add: I have a new favorite morning drink. Take one cup of coffee and stir in one spoonful of this syrup. Soooo good.

Baking weather

Today it's cold and rainy outside, and gunky and crabby inside. I feel like baking. I'm thinking homemade graham crackers or these awesome-looking peanut butter crispy bars.

Or maybe all of it.

addendum: Or homemade pasta. Ooh, or this spaghetti squash. Oh goodness. Or these cookies. Too many yummy things to make. Time to quit browsing recipes!

I love it

...when my kids love the food I make.

Pictured: stuffed 8-ball zucchini. Based on the Fat-free Vegan 8-ball zucchini recipe, but highly modified to include fatty pork sausage, among other deliciousness.

OMG Awesome

Two new favorite recipes:

Rhubarb soda. Simple and so delicious.

Plain whole wheat bagels. A little bit of work, but fresh bagels are well worth it.

If you need me (and it's not teaching or thesising hours) I'll be in our kitchen making more of this yumminess.

Wonton skin recipe

Since you asked, here's the recipe for the wonton skins I made. It is from the Joyce Chen Cookbook.

Wonton skins (recipe also used for egg roll skins and egg noodles)

2 c. flour
1 egg or egg white (I used the whole egg)
1/3 c. cold water

Beat the egg with water and add to flour. Stir thoroughly until well mixed. Knead for about 5 minutes into a stiff dough. Cover dough with a damp cloth and let set for at least 30 minutes.

This dough should be very stiff and after covering with a damp cloth the dough will be more smooth and softened a little. Since the dryness of the flour is influenced by the humidity of the weather, sometimes the flour has to be kept in a very dry place or it will not form together. You must then wet your hands, shaking off the excess water, and knead until the dough forms together. You may wet your hands for a second time but never over three times.

Put about 1 cup dry corn starch in a clean handkerchief or two layers of cheese cloth, tightening with string to flour the board and dough. [editor's note: dusting with cornstarch helped A LOT to keep the noodles from sticking to eachother.] If making noodles, divide the dough into four equal parts and form each into a round cake. Roll flat repeatedly until dough is very thin and about 12" in diameter. Flour both sides, then cut into about 1/16" wide strips. [editor: I used a KitchenAid pasta roller attachment, which worked great.]

To make egg roll and wonton skins, divide the dough into six pieces and follow the same procedure as for noodles. Roll out also to 12" in diameter which will make the skins thinner than the noodles. Cut the thin cake into four quadrants to make egg roll skins. Cut into nine even pieces for wonton skins.

Happy cooking!