How to make pesto sauce

Please refer to my last post: http://cooking.tanejas.com/2009/10/chicken-tomato-pesto-pasta.html

You may wish to make your own pesto sauce, which I have done before. You can actually grow your own herbs at home, Cold Storage occasionally sells the potted basil plants. I am pretty tempted to take one home and try my hand (not so green) at it.

PREP TIME 10 mins

SERVINGS & SCALING
Original recipe yield: Serves as a condiment

INGREDIENTS
Fresh basil leaves, a packet / a large handful
Pine nuts, a handful
Pecorino cheese, a handful
Garlic cloves, 2
Salt and pepper, to taste
Extra virgin olive oil, 1/2 cup

DIRECTIONS
TIPS
Note:

(a) Use a food processor to blend everything together instead of a mortar and pestle.

(b) Instead of pecorino cheese, I used shredded mozzarella cheese (those sold in a packet) instead and it worked out fine.

(c) Once, I didn't have pine nuts and used walnuts instead and it worked out fine as well.

(d) Be creative with substitutes you never know what you get!

(b) For those who are privy to the magic of mirin and have a bottle at home, you can add in a tbsp when you are marinating your chicken breasts. It gives the stock a delicious flavour. I recommend though if you use mirin, you can forgo the salt in your chicken breasts.

(c) If you do not want that slightly creamy texture or for the diet conscious, you can skip the mayonnaise.

Simple chicken macaroni soup

Good when you are craving a simple home cooked meal and something soupy, or when you are at home nursing a flu.

PREP & COOK TIME 20-30 Min
READY IN 30 Min

SERVINGS & SCALING
Original recipe yield: Serves 2 as a main course.

INGREDIENTS
2 cloves, finely chopped garlic (optional)
2 chicken breasts, deskinned and deboned
Macaroni (Elbow pasta), 2 cups (approximately 1/2 of the standard packet)
Spring onions, to garnish
Paprika / Chilli powder
Pepper, to taste
Salt, to taste
Chicken stock cube, 1/2
1 medium onion, slice into rings (optional)
2 carrots, chop coarsely (optional)

DIRECTIONS

1.Rub the chicken breasts with salt and pepper. Boil the chicken breasts in half a pot of water. Throw in the carrots and onion rings for a nicer flavour (optional). Put in the halved chicken stock cube. Remove the chicken breasts once cooked and allow to cool. Shred the chicken breasts and leave aside.
2. Throw in the macaroni pasta and boil. Taste the soup, add water / salt / pepper as required.
3. At the side, on a heated saucepan, saute the small garlic pieces until slightly browned. Add some chilli powder to the mixture if required.
4. Garnish the cooked macaroni soup with the fried garlic and spring onions.

TIPS
Note:

(a) For those who are privy to the magic of mirin and have a bottle at home, you can add in a tbsp when you are marinating your chicken breasts. It gives a wonderful flavour.

(b) Other than the carrots and onions, you can add in sweet corn / peas / radish etc. if you want the soup to be more naturally flavoured with the sweetness of these vegetables

Chicken Tomato Pesto Pasta

Italian food gourmet style at home - my husband is a fan of pesto pastas, I had set out to make pesto pasta for him one evening. Unfortunately when I went to Cold Storage, the fresh basil leaves (to make the pesto sauce) was retailing at 4 dollars plus. Instead I got a premade pesto powder (McCormicks). There is also premade pesto sauce (more liquified in a glass bottle) which I wanted to get but didn't see that day, hence I got the pesto powder instead, since it was cheaper (and more convenient!) than getting the fresh basil leaves and other ingredients to make the pesto sauce separately. The result was a delicious nicely flavoured pasta - try it at home - you will not be disappointed. Such simple ingredients and yet such a scrumptious plate of pesto pasta. As we are not great photographers, the pictures don't do the dish any justice!

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

SERVINGS & SCALING
Original recipe yield: Serves 2 as a main course.

INGREDIENTS
2 chicken breasts, deskinned and deboned
Pepper, to taste
Salt, to taste
Penne pasta, 1/2 packet
1 medium onion, finely chopped
4 tomatoes, finely chopped, drained of excess juice and pulp
Mayonnaise, 1 dollop (full tablespoon)
McCormicks pesto sauce mix, 1/2 packet
Hazelnut oil (can be replaced with olive oil)

DIRECTIONS

1.Rub the chicken breasts with salt and pepper. Boil the chicken breasts in water (just enough to create a thicker stock). Once the chicken breasts are cooked, retain the flavoured boiled water. Set aside 1/3 cup. Cool the chicken breasts and shred.
2. Cook the penne pasta in boiling water until al dente. Drain and set aside.
3. In a heated wok, add in two tablespoons of hazelnut oil. Throw in the onion sand stir fry until the onions become translucent. Throw in the tomatoes. Saute for a while. Add in the pesto powder (or sauce if you bought the sauce version) and the 1/3 cup of chicken stock you saved earlier. Mix well. Add in one dollop of mayonnaise - this replaces sour cream in some pesto pasta recipes - you notice the sauce becomes slightly thicker.
4. Throw in the pasta and mix well. Have some pepper on top before serving. Viola it's done!

TIPS
Note:

(a) The hazelnut oil (gourmet organic and bought from a specialty store - Crescendos) gave the pesto pasta a very rich intense flavour. I am aware most households may not have this - you can still create a delicious recipe using olive oil (without the subtle nutty flavour and aroma of course).

(b) For those who are privy to the magic of mirin and have a bottle at home, you can add in a tbsp when you are marinating your chicken breasts. It gives the stock a delicious flavour. I recommend though if you use mirin, you can forgo the salt in your chicken breasts.

(c) If you do not want that slightly creamy texture or for the diet conscious, you can skip the mayonnaise.