Avocado Pesto: A Chicklets in the Kitchen Post

Avocado Pesto

I was scrolling through the channels the other day and landed on Food Network’s Trisha Yearwood’s show, Trisha’s Southern Kitchen. She had a vegetarian guest on and they were making Avocado Pesto Toast (http://www.foodnetwork.com/recipes/trisha-yearwood/avocado-pesto-toast). I didn’t copy the recipe down and I didn’t go back to look it up when I made this for dinner but my recipe and hers is pretty close.  Next time I’ll remember the lemon. That would be even better.

Why avocado pesto? Some people, my daughter included, find a full basil pesto too much. Basil is a powerful flavor and it can be overwhelming. Cutting down on the basil with avocado (or Swiss Chard, Spinach, Arugula, Asparagus, or some other green) is a really good alternative. The avocado lends the sauce a smooth, rich mouth feel and is good for you too!

The best thing is that this is a no cook sauce and serves 2 – 4.

the ingredients

Hardware

Blender

Serving Bowl

Pot for Spaghetti

 

Ingredients

2 oz package of pine nuts

1 package fresh basil (about 1/2 cup) stems removed

1 cup shredded parmesan

1 4oz package avocado (guacamole that is just avocado) (or 1 whole fresh avocado)

1 Tblsp minced garlic

1/2 cup extra virgin olive oil

Salt and Pepper to taste

Lemon juice (2 Tblsp Optional)

In a large pot, cook 12oz spaghetti according to package directions.

Go here to see the full recipe.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite pesto supper? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Gluten and Dairy Free Oatmeal Chocolate Chip Cookies

Gluten and Dairy free Oatmeal Cookies, Milk

Gluten and Dairy free Oatmeal Cookies with Milk by Randy Cockrell

February, for a lot of you, has been a cold, snowy misery. What better than warm from the oven cookies to make everything feel better. At my house we love oatmeal cookies. My mom sometimes eats them as breakfast. I mean, they’re oatmeal, right? Anyway, this recipe comes from the back of the oatmeal box so super easy to find. I made it both gluten and dairy free by making some substitutions. I also replaced the chocolate chips with raisins so that makes them even more like a bowl of oatmeal in the morning, am I right? Here we go.

Oatmeal Chocolate Chip Cookies

From

The back of the box of Great Value 100% Old Fashioned Oats

Mise-en-place for cookies by Randy Cockrell

Mise-en-place for cookies by Randy Cockrell

1 Cup All Vegetable Shortening (I use lard but if you can find a gluten free veg shortening, go ahead and use it.

1 Cup Sugar

1cup light brown sugar firmly packed

2 eggs

2 T Milk (I used cashew milk with makes this recipe dairy free for my hubby)

1 1/2 tsp vanilla

1 1/2 cups All Purpose Flour (I used a 4 bean flour blend to make the cookies gluten free for me! See the recipe for it below.)

1/2 tsp salt

1 tsp backing soda

1 tsp cinnamon

4 Cups Old Fashioned Oats

1 cup semi-sweet chocolate chips (I used 1 cup of raisins instead)

See the rest over on Chicklets in the Kitchen!

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