Posts Tagged ‘pesto’

“I swear you can not be absorbing your food,” my father persisted


“Just pass me some more!” was almost always my response. 


Other people continued to warn, “its going to catch up to you,” or gush “I wish I had your metabolism!”


I, on the other hand, didn’t give much thought to my monumental appetite because it had always been there.  If there was food in front of me, I’d eat it, lessening the pressure on my younger siblings to finish their plate.  I’ve even been referred to (lovingly) as the garbage disposal.


It was a relief when I finally discovered the root of it all—the random weight loss, the insatiable appetite, the stomach problems—could be fixed with an diet switch.  But never did I realize going gluten-free would open me up to a whole new world of food! I swear things taste better now, or are in sharper focus.  I feel like I’m in less of a rush to eat it.


I know a lot of gluten-free blogs have made the same claim—one that I read many times myself—that a restricted diet can lead to an awakening of the palate one would never expect. And I didn’t really believe it because I was still moping over the loss of pizza and going out to eat and ordering anything off of the menu.


Mmmm…eggs benedict with a warm, creamy hollandaise sauce and toasty english muffin lending each bite just that perfect bit of crunch…


Once I shelved the pre-packaged gluten-free foods that I wouldn’t normally have eaten if I wasn’t on a restricted diet (I was never much of a pasta and bread person anyways), I delved into cooking headfirst, thanks a lot in part to many of my fellow gluten-free bloggers and numerous random calls to my mother.


“Mom, what exactly do I do with a pot roast?”





“You have to smell this.” Just the other day I handed a container of freshly made pesto sauce over to my roommate.  Who knew you could make homemade pesto?


“Ooh, the garlic,” my roommate cooed.


Oh, yes, the garlic. I recently read that to reap the most benefits from your garlic you should crush it with the flat edge of a knife and the let it sit out in the air for a few minutes before cooking. Here was my take on making pesto, feel free to recommend improvements.


2 cloves of garlic, chopped

½ cup of fresh basil leaves, packed

¼ cup Parmesan cheese

5 tbs olive oil

a bit of salt

a bit of pepper


I tend to throw things together, then taste and add, which is what I did with this. I threw it all in the food processor and then slowly drizzled in more olive oil as I saw fit. I like my pesto a little oily. Next time, I’m going to throw in some walnuts as well. This only makes a small portion because, hey, I’m only cooking for one.


Living and learning.


Yum! J

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