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Spinach-Walnut Pesto
adapted from Pasta Presto by Norman Kolpas
Crystal says, "Super Yummy! If I was marooned on a desert island, this is the one recipe I would have." Rob says, "I may need more than one recipe, but I could make do with this book alone!"
1 1/4 cpacked spinach leaves
1/2 colive oil
1 cgrated Romano cheese
1 cwalnut pieces
2garlic cloves
2 Tlemon juice
3/4 tsalt
  • Put all ingredients into a food processor with metal S-blade. Pulse food processor several times. Scrape down sides. Process continuously until smooth. Add a little water if it seems too thick.
  • Toss with cooked pasta and enjoy!

Red Chicken Curry
Before the web came around, Rob used to carry this one around in his wallet in case of emergency!
2 canscoconut milk
1-2 Tred curry paste
1-2 TMadras curry powder
2-3chicken-breasts (skinned, de-boned)
2 Tfish sauce
2 cupssquash, peeled & cut up (or 1 small can pumpkin)
2 Tbrown sugar
2 Tchopped fresh basil (or 1 tsp dried sweet basil)
  • In a large (10-12 in) frying pan simmer the thick coconut milk from both cans (about 1/2 can) over moderate heat
  • Increase heat. Add curry paste - cook for 5 min. Oil may separate out
  • Add curry powder - cook for 1 min
  • Add chicken - Stir fry til done
  • Reduce heat. Add fish sauce - Stir fry 2 min
  • Remove chicken w/ slotted spoon. Add rest of coconut milk, squash (or pumpkin) & sugar. Bring to boil. Reduce heat to simmer.
  • Cook for 10-15 min until pumpkin is soft (not needed if using canned pumpkin)
  • Add chicken & basil; simmer for 5 min. Serve over rice!