PractiGal

Basil Pesto

The basil in my garden is growing deliciously high. And for the first time, I've grown garlic this year. I was so excited to dig it up the other day! Isn't it beautiful? And now I can't wait to use it. I plan to roast some garlic for a spread and make fresh basil pesto to serve with pasta. Mmmmmmm. Just be glad you can't smell me online.

Here's how I make pesto:
1 package fresh basil*
1/3 cup pine nuts or walnuts
2 cloves of garlic (or more)
1/3 cup olive oil
1/2 cup parmesan cheese
salt & pepper
hot water to thin, if needed

Chop basil, nuts, garlic and oil (I use a mini-chopper, which makes short work of this task). Add cheese, salt & pepper to blend. Thin with a Tbsp or two of hot water. Toss with hot pasta.

*When I don't have fresh basil in my garden, I buy a package of hydroponically-grown basil. The leaves from one package seem to be about right. This probably makes about 2 cups of loosely packed basil leaves - I've never actually measured it though.

I'm submitting this recipe to this week's Carnival of the Recipes, at Feisty Repartee. Submit your recipes to the Carnival by e-mailing recipe.carnival ( at ) gmail.com by Thursdays at midnight, to be included in that week's line-up!

Curried Lentil Soup

This recipe is on a well-worn piece of paper in my house. It gets a LOT of use. Yum yum. Easy, delicious, low-cal and high-fiber. What more could you ask for? I'm submitting it to this week's Carnival of the Recipes .

Curried Lentil Soup
(serves 6, at least)

2 tsp olive oil
1 c. chopped onion
1 1/4 tsp curry powder
3 c water
4 c chicken broth (or veggie broth)
3 c lentils (or one package - that's what I use)
2 Tbsp chopped fresh basil , or 2 tsp dried basil
2 Tbsp balsamic vinegar
1/2 tsp salt (and pepper to taste)
1 (14.5-oz) can diced tomatoes, undrained

Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 4 minutes. Add curry; saute 1 minute. Add water, chicken broth and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes or until lentils are tender.  (Or, after onion is cooked you can put all ingredients thus far in a crockpot and cook on high 3-4 hours or low 7-8 hours or til lentils are tender)

(optional) Place 4 c lentil mixture in a blender; process til smooth. Return mixture to pan.

Add basil, vinegar, salt, and tomatoes; cook til thoroughly heated.

Nutritional info, per serving:
104 calories; 2 g total fat; 7 g protein; 17 g carb; 10 g fiber; 0 mg cholesterol; 168 mg sodium
That translates to 1 Weight Watcher point per serving!

Black Bean Quesadillas

My first entry for the Carnival of the Recipes, hosted this week by Bou at Boudicca's Voice! This recipe is from Saving Dinner, a cookbook that I highly recommend. The author, Leanne, has a weekly e-newsletter too, with lots of great healthy eating tips and recipes. Good stuff!

Black Bean Quesadillas
(serves 6)

1 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, pressed
1 15-oz can black beans, rinsed and drained
1 red bell pepper, chopped
2 tomatoes, chopped
1/2 package frozen corn (5 oz)
12 flour tortillas (whole wheat, if available)*
1 c. low-fat cheddar cheese, shredded

In a large skillet, add half the oil and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn. Cook until heated through.

Place a tortilla on a plate or flat surface, sprinkle some cheddar cheese over the tortilla. Spoon some of the bean and vegetable mixture over the cheese. Top with another tortilla. Repeat til all tortillas are used.

Heat remaining oil in a large skillet over medium-high heat. Place quesadillas in the skillet and heat and flip til both sides are browned.

Per serving: 394 calories; 7g fat; 17g dietary fiber; 20mg cholesterol; 814mg sodium / This translates to 8 Weight Watchers points per serving

*I've made these a couple of times and have found that I'm flipper-challenged. Next time I'm going to try using large wraps instead of tortillas. I'm hoping for less of a flipping mess.