This week I am fortunate and grateful. I am attending Food Blog Camp in Cancun Mexico. I am flying out with some of my BFF’s (Gaby, Brooke, Marla, Lucy, and Carrie) and cannot wait to learn, laugh and make new friends.
Prior to leaving my family for 5 days, I had to organize, plan, clean and make sure my house was in order. The kids schedule is set, the fridge is stocked, and the playdates are on the calendar. And although I am not going to be here to put three meals on the table ( I think my kids are looking forward to some pizza delivery, a night out for Mexican, and a trip to Chinatown), I still had to make sure they ate somewhat healthy and nutritious while I was away.
I wanted to keep it simple. I made a batch of pesto. I put some in the fridge and froze the rest in ice cube trays. Once frozen I put them in baggies and put it back in the freezer. Pesto makes a great meal, my kids like it on pizza with some fresh mozzarella and Eli likes it on his sandwiches rather than mustard. Plus, M can boil water. Pasta anyone?
I also made a batch of my marinara, sloppy joes, threw a tray of chicken enchilladas in the freezer made two salad dressings, cut up veggies, and made sure there were plenty of apples and oranges. The sauce, sloppy joes, enchilladas, and pesto are all in the freezer, whether they eat it or not, is up to them. My work is done!
Simple Pesto Sauce
yield: 2 cups
1/4 cup pine nuts
1/4 cup almonds
5 gloves garlic, chopped
6 cups fresh basil, packed
1 tsp. kosher salt
1/2 tsp. ground pepper
1 1/2 cups olive oil
1 cup fresh parmesan, grated
• in the bowl of a food processor, fitted with the metal blade, pulse the garlic a few times. add the nuts and pulse until ground, but not paste like. add the basil, salt, and pepper and pulse until the whole thing is finely chopped.
• with the machine running, pour the olive oil through the feed tube until well combined.
• transfer to a bowl and mix in the parmesan cheese.
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