Tomato Pesto Pull Apart Bread

Tomato Pesto Pull Apart Bread

Homemade Tomato Pesto! Yum!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

1 country bread loaf

10 sun dried tomatoes

1/3 cup pine nuts

1/3 cup Parmesan cheese, grated

3 cloves roasted garlic

1/2 -3/4 cup olive oil

1 tsp fresh lemon juice

1/2 tsp lemon zest

salt

pepper

Cooking Tools

Baking sheet

Food processor

Small pot 

Directions
Preheat oven to 350 Degrees F.  Slice bread in a checker board pattern, be careful not to cut through the bottom of the bread.  In a small pot with boiling water, hydrate sundried tomatoes for 10 minutes and drain.  Remove any excess water. (This process make the sun dried tomatoes more pliable).  Place rest of ingredients into a food processor and pulse until blended. Spread Tomato Pesto into the nooks of the cut loaf. Place loaf in oven for 15 minutes.
Serves 6

Directions
Preheat oven to 350 Degrees F.  Slice bread in a checker board pattern, be careful not to cut through the bottom of the bread.  In a small pot with boiling water, hydrate sundried tomatoes for 10 minutes and drain.  Remove any excess water. (This process make the sun dried tomatoes more pliable).  Place rest of ingredients into a food processor and pulse until blended. Spread Tomato Pesto into the nooks of the cut loaf. Place loaf in oven for 15 minutes.
Serves 6

Shoyu Ramen

Shoyu Ramen

Great Way To Use Some Leftovers!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients
2 servings dry ramen
2 hard boiled eggs, halved
leftover grilled steak or chicken, sliced
sliced fried tofu (optional)
3 Shitake mushrooms, sliced
chopped green onions for garnish

Shoyu Broth
Ingredients
4-5 cups low sodium beef broth
1/2 cup soy sauce
1/2 tsp Dashi granules
1 slice fresh ginger
1 garlic clove, halved
1/4 tsp sesame oil 

Cooking Tools
Medium pot
Colander 

Directions
Cook ramen noodles in boiling water separate from the stock, drain and set aside.  In a pot add; broth, soy sauce, Dashi, ginger slice, garlic cloves and sesame oil. Simmer broth for 15 minutes. Place noodles in serving bowl, pour broth on top, then place toppings on top of Ramen.
Serves 2

Moroccan Mint Tea

Moroccan Mint Tea

Art In The Pour!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients

4 cups water

5 black tea bags

3/4 cup sugar

large bunch mint leaves

1/4 cup unsalted peanuts or pine nuts

Cooking Tools

Moroccan tea glasses

Moroccan tea pot (optional)

Small pot 

Directions
Boil water in a small pot and add tea bags and let boil.  The tea should be dark before pulling out bags.  Add in sugar and mint leaves and let it steep on a simmer to infuse the mint for 10 minutes.  Place some peanuts in bottom of each glass. Pour tea into a Moroccan Tea pot (optional).  Pour high to pour tea in each glass! Enjoy!
Serves 5

Basil Pesto Farfalle

Basil Pesto Farfalle

Aromatic & Flavorful!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 10-12 minutes

Ingredients
1/2 box Farfalle pasta
2 cups fresh basil leaves + garnish
1/3 cup pine nuts
1/3 cup Parmesan cheese, grated
3 cloves roasted garlic
1/2 -3/4 cup olive oil
1 tsp fresh lemon juice
1/2 tsp lemon zest
salt
pepper

Cooking Tools

Large pot

Food processor

Colander 

Directions
Cook pasta according to directions and drain. Place ingredients for pesto in a food proccesor and blend. Place hot pasta in a serving bowl and toss with Pesto sauce.
Serves 4 

Perfect Meringue For Pie

Perfect Meringue For Pie

Best For Banana Cream And Lemon Meringue!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients

3 egg whites

1/4 tsp cream of tater

3/4 cup super fine sugar

Cooking Tool

Electric hand mixer

Mixing bowl 

Directions
Place egg whites and cream of tater in a mixing and bowl.  Beat on high and add sugar slowly until egg white turns into stiff peaks.  Place on you pie and bake for 15 minutes.  Chill pie in refrigerator before serving.

Yields 1 pie