December 23, 2008 In tribute to the season (and to make up for some long overdue recipes), a color-inspired post.
Here is the best Gingersnap recipe you'll ever come across...hands-down serious! They don't turn into those tooth-breaking air hockey pucks that I've gotten from the grocery store...instead they're slightly soft, yet have a crispy, crunchy outside (from a roll in sugar before baking). Yuuuum! Want instant Holiday atmosphere? Just throw a couple of trays of these Gingersnaps into the oven and you'll transform your house into a festive-smelling, warm and cozy retreat! Follow the recipe over here...
On the other side of the color-coin, a recipe that's good all year round....PESTO! Ok, pesto with a twist: Parsley Pesto. I always have some sort of parsley growing in my yard, but every now and then I'll buy a big handful for a certain recipe, then have at least half of the bunch leftover to wilt in my crisper drawer. Here's my solution, and it's perfect for those that think regular pesto is a little overbearing.
In addition to preventing a crisper catastrophe, there are some great benefits to adding Parsley Pesto to your menu. An excellent source of Vitamins K, C and A...as well as having a decent amount of Folate and Iron (that's 3 times as much vitamin C as in oranges, and twice as much iron that's in spinach). With a serving of just 2 tablespoons of parsley, you'll also get some cancer fighting oils and antioxidants. Not bad, eh?
I upped the anti of this little power plant with a turn in the blender with some walnuts and almonds (use traditional pine nuts, if desired). Add this pesto to roasted veggies and pasta, or use to top a cracker or soup... This recipe also freezes great for future use...see the recipe here!