Healthy Pasta with Pesto

 

12 oz linguine or fettucine

2 cups tightly packed fresh basil leaves ( I also use arugula instead of basil)

1-2 cloves garlic

½ cup grated Parmesan cheese

2 tablespoons lemon juice

2 tablespoons olive oil

salt and pepper to taste

¼ to ½ cup pasta cooking liquid

Prepare pasta according to directions. Meanwhile, in food processor or blender, combine basil, garlic and parmesan. With blender running, add lemon juice and olive oil until well blended. Toss pasta with pesto, adding ¼ to ½ cup pasta cooking liquid until sauce reaches desired consistency. Season with salt and pepper.

Makes 4 servings

Spicy Apple Crisp

5 medium-sized apples, peeled, cored and sliced

¾ cup firmly packed brown sugar

½ teaspoon grated nutmeg

1 tablespoon fresh lemon juice

1 cup rolled oats

1/3 cup flour

¼ teaspoon salt

4 tablespoons butter, melted

Cinnamon to sprinkle

Combine the apples with ¼ cup of the brown sugar and ¼ teaspoon of the nutmeg. Arrange them in a buttered, 9 inch pie plate or square pan. Sprinkle the lemon juice over slices.

In a small bowl, combine the oats, flour, the remaining brown sugar and nutmeg, the salt and the melted butter. With a fork, mix the ingredients until crumbly; spread them over the apples. Sprinkle a little cinnamon.

Bake in a 350°F oven for 30 minutes or until the apples are fork-tender and the topping is brown and crisp. Serve warm with ice cream or whipped cream.

Serves 6 – 8 people.

Jamaican Jerk Pork

3 tablespoons vegetable oil

4 cloves garlic, minced

1 scotch bonnet chili pepper, seeded and minced (I used red pepper flakes-a bit)

2 tablespoons chopped fresh thyme or 2 teaspoons dry thyme

1 tablespoon paprika

2 teaspoons allspice

2 teaspoons pepper

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon nutmeg

2 x 12 oz pork tenderloin

1)    In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat.

2)    Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.

3)    Transfer to cutting board; tent with foil and let stand 5 minutes.

4)    Cut into ½-inch (1 cm) thick slices.

P.S.     You can also use coating mixture for skinless chicken legs or breasts.

Make 3 or four times recipe.