SUNDRIED CHERRY PESTO WITH PURPLE PASSION RICE
Provided by Food Network
Number Of Ingredients 14
Steps:
- In a small sauce pot combine the cherries and wine, reduce by 1/3 and let cool. While the cherries are cooling, heat 1 tablespoon olive oil in a large saute pan and saute sausages, mushroom, carrot, and leeks, until soft and the sausages are cooked through, about 4 minutes. Remove the pan from the heat and set aside. Finish the pesto by combining the cherries, basil, walnuts, and garlic in a food processor and pulse. While blending, slowly add 1 cup of olive oil until all is incorporated and you have a well-emulsified pesto. Remove pesto to a mixing bowl and, if using, fold in the cheese. To the sauteed vegetables, add 2 cups of purple passion rice, cooked to manufacturer's specifications, toss with the pesto, and baby spinach. Serve immediately.
CHERRY TOMATO PESTO POPS
These pesto-filled cherry tomatoes are well suited to afternoon snacking as well as cocktail parties. Depending on the size of the tomatoes, you can have 10 to 20 for just 100 calories!
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 servings (1/2 pint each)
Number Of Ingredients 6
Steps:
- Working one at a time, cut a small slice off the bottom of any tomato that won't stand flat. Cut off the top 1/8-inch of each tomato, and scoop out the top 1/4-inch of flesh, using either a melon baller or a paring knife.
- Combine the basil, Parmesan, almonds, oil and salt in a food processor; pulse, scraping down the sides, until the mixture forms a paste. Transfer the pesto to a piping bag fitted with a small tip. Fill each tomato with a small dollop of the pesto. Refrigerate until ready to serve or serve immediately.
Nutrition Facts : Calories 100 calorie, Fat 6.7 grams, SaturatedFat 2 grams, Cholesterol 7 milligrams, Sodium 248 milligrams, Carbohydrate 6.8 grams, Fiber 2.2 grams, Protein 5.2 grams, Sugar 4 grams
CHERRY TOMATOES STUFFED WITH PESTO
When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away. I'm not sure why it works, but the essential oils in basil - which make this herb so heavenly, although apparently not to flies - have been shown to have anti-bacterial properties. A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics. Basil also contains flavonoids that are believed to have some antioxidant properties; it's an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. I've been serving these appetizers for decades. You can also make a warm side dish with medium-size tomatoes (see variation below).
Provided by Martha Rose Shulman
Categories easy, quick, weekday, appetizer, side dish
Time 30m
Yield Serves 12 as an hors d'oeuvre, six to eight as a side dish
Number Of Ingredients 8
Steps:
- To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
- Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
CHOCOLATE CHERRY POPS
These rich popsicles are made with a chocolate pudding base, whipped topping and cherry preserves. With some help from the store, you can have these done in no time at all.
Provided by Jonathan Melendez
Categories Ice Cream
Time 6h30m
Yield 10 ice pops, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water.
- Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight.
- Unmold and garnish with shaved chocolate and fresh cherries.
Nutrition Facts : Calories 178.9, Fat 8.7, SaturatedFat 5.2, Cholesterol 23.8, Sodium 177.6, Carbohydrate 23.2, Fiber 0.8, Sugar 18.5, Protein 3
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- Preheat the broiler. In a medium baking dish, toss the cherry tomatoes with the panko, garlic, shallot, basil and olive oil and season with salt and pepper. Broil 6 inches from the heat for about 5 minutes, or until the tomatoes pop and brown lightly.
- Preheat the oven to 500°. Set a pizza stone on the bottom of the oven and heat for at least 30 minutes.
- On a lightly floured work surface, roll out each ball of Pizza Dough to a 7-inch round. Transfer two rounds to a lightly floured pizza peel. Spoon one-sixth of the cherry tomato topping on each round. Slide the pizzas onto the heated stone and bake for about 5 minutes, or until sizzling and just set. Remove from the oven and sprinkle each with 2 tablespoons of the aged Gouda and 1 tablespoon of the Parmigiano. Return the pizzas to the oven and bake for about 5 minutes longer, until the cheeses are melted and the crust is lightly browned. Drizzle with a little Basil Pesto and serve. Repeat with the remaining dough, tomato topping, cheeses and pesto.
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