Nut-Free Pesto with Pasta and Veggies

Today was a hard day for me. Grandma would have been 91 today. While it was easy holding things together to get through my workday, after work was another story. I had made plans to pick up a bundle of Gladiolas and bring them to her. I got extra lucky and my Fiance had finished work a little early and was able to be there with me and help me get the flowers situated  in the vase. After a few emotional moments we headed home and decided we should make a recipe of grandma’s that I have tweaked and changed. Grandma’s recipe is a basic pasta, zucchini, yellow squash, with olive oil. My recipe includes the addition of chicken, and a pesto instead of using just oil to coat the pasta

20190812_1631126637389299058216408.jpg I start by prepping the chicken and cutting them in half through the middle so that they will be thinner pieces and will cook more quickly. I just add a little salt and pepper to the cut breasts and pass them off to my fiance. He prefers to have the chicken cooked on the grill. While I wait for the chicken to be cooked, I start getting my pot for pasta coming to a boil and get some butter melting in a skillet for my veggies.

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I slice up my veggies and toss those in the skillet with salt and pepper and let them cook. Once the pasta water come to a boil I add in my pasta. This time we used fettuccine but literally any shape will work for this recipe. Once everything is cooking make sure to keep the heat on low so that we can make the pesto without worries of burning or over boiling.

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Pesto is pretty simple. Though unlike a normal pesto, I cannot eat pine nuts so this recipe is nut-free! I add in all the needed ingredients, garlic, basil leaves, salt, pepper, olive oil, and red wine vinegar, and then blend.

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Typically I blend for a few seconds, stir the stuff on the stove and repeat 3-4 times. The pesto will look a little watery but all the pieces should be finely chopped. Once the pesto is ready I let it sit until the pasta and veggies are finished cooking.

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When the veggies are cooked I shut off the burner and let them sit until the pasta is ready. Because I used fettuccine it takes just a little bit longer to get all the noodles cooked.  Once the pasta is ready I drain out the water and flip the noodles into the skillet with the veggies. I add in a glob of butter and mix it around to keep the noodles from sticking to each other.

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Once the butter is melted I pour the pesto onto the pasta and mix it around. You need every bit to be coated by the pesto. I know this doesn’t look like much sauce but it is enough for the amount of pasta and veggies.

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Once the pesto is fully mixed into the pasta, I plated my pasta and veggies into a bowl, added my chicken and of course some Parmesan cheese! Its definitely a favorite anytime I make this recipe there is usually no leftovers!


Ingredients

  • 1 box of pasta
  • 1 or 2 zucchini, sliced
  • 1 or 2 yellow squash, sliced
  • 3 chicken breasts, thinly sliced
  • 1 container of Basil, leaves only
  • 4 cloves of garlic
  • 1/3 cup of olive oil
  • 6 tablespoons of butter
  • 4-6 cap fulls of red wine vinegar
  • salt and pepper

Directions

  1. thinly slice chicken breasts. Add salt and pepper to taste. cooked until no longer pink in the middle. let it cool then slice up into bit-sized pieces. Set aside.
  2. Fill a pot with water and bring to boil. Add in pasta. Add 3 tablespoons of butter to a skillet. After most of the butter has melted, add in the chopped squash and zucchini.When the veggies are cooked turn off heat.Once pasta is cooked drain water and add pasta to skillet with veggies.Toss in remaining 3 tablespoon of butter into pasta noodles to avoiding sticking.
  3. While pasta and veggie are cooking add basil, garlic, olive oil, red wine vinegar, and salt and pepper to a blender. Blend for 5-10 seconds using the blend setting. repeat 3 to 4 time until pesto is watery and have fine basil and garlic pieces. Pour pesto over pasta and mix until  well combined.
  4. Serve pasta in a bowl. Add the chicken and Parmesan and enjoy!

White Grape Jam

My grandmother had made a request for some grape jam so I had to make some for her. I use a very basic recipe of grapes, sugar, pectin, salt, and for a little twist I add lime juice instead of lemon juice/zest.

I begin with getting a bunch of grapes and enlisting some help to cut, peel the skin off, and remove the seeds of every grape. Then put the grape goop in a bowl.

It’s quite the challenge because this took me, my boyfriend, and his son almost 3 hours to complete. So needless to say, after this we put the lid on the bowl of grape goop and called it a night. The goop can stay like this for about 24 hours in the fridge before it tries to freeze or alter the quality of the grapes.

When I was ready to begin making he jam I put all the ingredients except for the sugar into the pot. I let it all break down a little bit before I add in all the sugar (about 10 minutes) and mix everything together. I then usually set it to very low and leave it alone for 10-15 minutes. At this point I do a taste test and add whatever is necessary. Then allow it to simmer until the grapes are mostly dissolved and theres a syrup like consistency.

After the jam is at the perfect syrup consistency, I then strain of the solids and allow the jam to cool a little bit away from the heat. I have just enough time to get my jars together before it cools too much. If it cools too much a small spatula will be needed to transfer the jam into jars.

Once the jam is poured into the jars. I allow it to cool for 30 minutes before I put the lids on.I let the jars sit in the fridge for at least 24 hours to allow it to set perfectly. Then I like to make a bunch of toast and enjoy! ❤

Ingredients

  • 4 cups of grapes, peeled and pitted
  • 2 cups sugar
  • 4 tablespoons pectin, I prefer the low sugar
  • 1/2 tsp salt
  • 4 tablespoons lime juice
  • clean mason jars and lids

Directions

  1. Slice each grape in half to remove the pits/seeds and peel and put into a container. I ended up using a container with a lid so that I could store the grape goop overnight.
  2. When you are ready to begin, dump the grape goop, pectin, salt, and lime juice into a large pot on medium heat. Allow  this mixture to break down for 10 minutes, stirring occassionally. After 10 minutes you can add in the sugar and then let the mixture simmer still stirring occassionally
  3. When the mixture turns into a syrup -like consistency remove from heat. Pour into a measuring cup to help with the cooling and pouring process. Cooling should take about 3-4 minutes. Then evenly pour the grape jam into the mason jars. Allow the mixture to continue to cool while in the jars. Once they are cool enough, place the lids on the jars and put the jars in the refridgerator.

Happy Birthday to My Favorite Old Lady

Today is my grandmother’s 90th birthday! Since I will be off enjoy her Surprise Garden Party today I thought I’d share some of the pics I had to clean up for her picture boards.

Fair warning: I don’t really do a lot of photo editing. All I have to work with is the original photo and Windows photo editor.

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