Comments on: My Culinary Love Affair (of Convenience) http://www.lifeinpencil.com/wp/2010/03/11/my-culinary-love-affair-of-convenience/ Rewriting Life...One Day at a Time Thu, 01 Dec 2011 02:46:53 +0000 hourly 1 http://wordpress.org/?v=3.0.3 By: jennifer http://www.lifeinpencil.com/wp/2010/03/11/my-culinary-love-affair-of-convenience/comment-page-1/#comment-1806 jennifer Mon, 15 Mar 2010 16:25:19 +0000 http://www.lifeinpencil.com/wp/?p=2045#comment-1806 I am such a non-cook that I have only one recipe up my sleeve that I can produce with ease and without a cookbook. Chicken divan. To leftover roast chicken add some gravy, lightly steamed broccoli, shredded cheddar cheese, and a squirt of lemon juice. Bake for one hour at 350. Serve with egg noodles and a crisp pinot grigio. Divine! I am such a non-cook that I have only one recipe up my sleeve that I can produce with ease and without a cookbook. Chicken divan. To leftover roast chicken add some gravy, lightly steamed broccoli, shredded cheddar cheese, and a squirt of lemon juice. Bake for one hour at 350. Serve with egg noodles and a crisp pinot grigio. Divine!

]]> By: Eva http://www.lifeinpencil.com/wp/2010/03/11/my-culinary-love-affair-of-convenience/comment-page-1/#comment-1775 Eva Thu, 11 Mar 2010 22:13:12 +0000 http://www.lifeinpencil.com/wp/?p=2045#comment-1775 Per Gale's advice: I've read that you can freeze pesto in an ice cube tray, and then you have perfect portions that are easy to use. I've never tried this, because our pesto is always devoured too fast. Per Gale’s advice:
I’ve read that you can freeze pesto in an ice cube tray, and then you have perfect portions that are easy to use. I’ve never tried this, because our pesto is always devoured too fast.

]]> By: Rebecca @ Diary of a Virgin Novelist http://www.lifeinpencil.com/wp/2010/03/11/my-culinary-love-affair-of-convenience/comment-page-1/#comment-1774 Rebecca @ Diary of a Virgin Novelist Thu, 11 Mar 2010 21:12:41 +0000 http://www.lifeinpencil.com/wp/?p=2045#comment-1774 We do Pesto here as well. In August we make a ton and then freeze it. My go to recipe when I need to make a bunch of food is to whip up a couple big vats of soup. We do Pesto here as well. In August we make a ton and then freeze it. My go to recipe when I need to make a bunch of food is to whip up a couple big vats of soup.

]]> By: Nicki http://www.lifeinpencil.com/wp/2010/03/11/my-culinary-love-affair-of-convenience/comment-page-1/#comment-1773 Nicki Thu, 11 Mar 2010 18:03:11 +0000 http://www.lifeinpencil.com/wp/?p=2045#comment-1773 I also make pesto out of swiss chard. I have served that salmon on a bed of linguine tossed in said pesto. My chard plant last year reminded me of zucchini as it kept giving and giving. Still have pesto frozen to use until the next plantings. I also make pesto out of swiss chard. I have served that salmon on a bed of linguine tossed in said pesto. My chard plant last year reminded me of zucchini as it kept giving and giving. Still have pesto frozen to use until the next plantings.

]]> By: Gale http://www.lifeinpencil.com/wp/2010/03/11/my-culinary-love-affair-of-convenience/comment-page-1/#comment-1772 Gale Thu, 11 Mar 2010 16:25:13 +0000 http://www.lifeinpencil.com/wp/?p=2045#comment-1772 We ate pesto that night? You remember things that have totally slipped my mind. Anyway, surprisingly, I rarely make pesto, which is a shame. Especially given my current veggie-only status, this would be a good time to rekindle my own pesto love affair. Thanks for the inspiration. Also, another great pesto trick: if you leave the cheese out you can make it ahead and freeze in baggies. Then thaw out and stir the cheese in when you're ready to use it! We ate pesto that night? You remember things that have totally slipped my mind.

Anyway, surprisingly, I rarely make pesto, which is a shame. Especially given my current veggie-only status, this would be a good time to rekindle my own pesto love affair. Thanks for the inspiration.

Also, another great pesto trick: if you leave the cheese out you can make it ahead and freeze in baggies. Then thaw out and stir the cheese in when you’re ready to use it!

]]> By: Aidan Donnelley Rowley @ Ivy League Insecurities http://www.lifeinpencil.com/wp/2010/03/11/my-culinary-love-affair-of-convenience/comment-page-1/#comment-1771 Aidan Donnelley Rowley @ Ivy League Insecurities Thu, 11 Mar 2010 16:02:33 +0000 http://www.lifeinpencil.com/wp/?p=2045#comment-1771 I love that you have something you make when you want a fresh start. Sadly, for me, cooking is something I rarely, if ever, do. It's not something that just falls by the wayside when I am busy. I hope this changes some day! And when it does, I will whip up a batch of this delicious-sounding pesto. I love pesto! I love that you have something you make when you want a fresh start. Sadly, for me, cooking is something I rarely, if ever, do. It’s not something that just falls by the wayside when I am busy. I hope this changes some day!

And when it does, I will whip up a batch of this delicious-sounding pesto. I love pesto!

]]> By: Eva http://www.lifeinpencil.com/wp/2010/03/11/my-culinary-love-affair-of-convenience/comment-page-1/#comment-1770 Eva Thu, 11 Mar 2010 15:32:39 +0000 http://www.lifeinpencil.com/wp/?p=2045#comment-1770 Delicious! I love pesto - especially on pasta and as a sandwich spread. Such flavor packed into a little portion. Every summer I look forward to two big milestones from my garden: the first red, ripe tomato and the first batch of homemade basil pesto. Our quick and easy, too lazy to cook food involves any combination of tortillas, black or refried beans, salsa and sour cream. We always have these on hand - plus lettuce and avocado if we're lucky - and often fall back on tostadas, taco salad, quesadillas, chimichangas, etc. Yum! Delicious! I love pesto – especially on pasta and as a sandwich spread. Such flavor packed into a little portion. Every summer I look forward to two big milestones from my garden: the first red, ripe tomato and the first batch of homemade basil pesto.

Our quick and easy, too lazy to cook food involves any combination of tortillas, black or refried beans, salsa and sour cream. We always have these on hand – plus lettuce and avocado if we’re lucky – and often fall back on tostadas, taco salad, quesadillas, chimichangas, etc. Yum!

]]> By: Diane http://www.lifeinpencil.com/wp/2010/03/11/my-culinary-love-affair-of-convenience/comment-page-1/#comment-1769 Diane Thu, 11 Mar 2010 14:27:56 +0000 http://www.lifeinpencil.com/wp/?p=2045#comment-1769 Yum, pesto! One of my all time faves too. My current dinner-in-a-hurry is a mixed rice blend paired with either red or black beans. Simple but so delicious, especially for a vegetarian like me. Yum, pesto! One of my all time faves too. My current dinner-in-a-hurry is a mixed rice blend paired with either red or black beans. Simple but so delicious, especially for a vegetarian like me.

]]> By: TheKitchenWitch http://www.lifeinpencil.com/wp/2010/03/11/my-culinary-love-affair-of-convenience/comment-page-1/#comment-1768 TheKitchenWitch Thu, 11 Mar 2010 13:24:13 +0000 http://www.lifeinpencil.com/wp/?p=2045#comment-1768 You ate something green and healthy when you were 8 years old? I am wicked impressed! I love pesto! I also stir it into risotto/rice. So good! I'm in a dinner funk, too. Maybe I just need to make pesto. :) You ate something green and healthy when you were 8 years old? I am wicked impressed!

I love pesto! I also stir it into risotto/rice. So good! I’m in a dinner funk, too. Maybe I just need to make pesto. :)

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