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| Dinner: Brown rice penne with homemade pesto with cherry tomatoes and fresh mozzarella (this is seriously one of my favorite dinners), sliced chicken breast, and green beans. When making the pasta, add the cheese and tomatoes into the pot when the pasta is very warm, it all marries and the flavors heightens.
Per a request, here's the pesto recipe: In a food processor, combine 2 c. well-packed basil leaves and 1/4 c. chopped
nuts (pine nuts or walnuts). Pulse till shredded, then add 2 cloves of garlic,
1/2 c. olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. ground pepper, and pulse
again. Add 1/2 c. grated Parmesan cheese, and pulse until smooth, pushing down
as needed. If you’d like to freeze this in a jar for later use, don’t add the
cheese until it’s been thawed and you’re ready to serve it.
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| Gluten-free cornbread (recipe: Gluten-free on a shoestring). This was two days before Thanksgiving, so I was already in cooking mode. I made a double batch of this- one for my daughter to bring to school for her Thanksgiving feast, and another to use in the stuffing for the turkey. |
