Walnut Pesto Linguine and Homemade Garlic Bread

Garlic Bread:

2 c. warm water

2 packages active dry yeast

2 Tbsp. sugar

6 c. all purpose flour

2 tsp. salt

2 Tbsp. olive oil

2/3 c. basil pesto (found in the pasta isle, also easy to find the recipe online)

6-8 cloves garlic, very thinly sliced

1 1/2 c. shredded mozzarella cheese.

In a medium bowl whick together the water, yeast, and sugar. Let stand about 10 minutes or until foamy.

In a large mixing bowl, combine 5 cups of the flour and the salt. Make a well in the center of the flour mixture and pour the yeast mixture and olive oil into the well. Stir with a wooden spoon until combined. When mixture becomes to difficult to stir, use floured hands to mix. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic.

Shape dough into a ball and place in a large greased bowl, turning once. Cover and let rise in a warm place for 30 minutes or until doubled in size. Punch dough down and divide in half. Cover, let stand 10 minutes.

Lightly grease two large baking sheets. Shape each portion into a ball, tucking edges under. Place on baking sheets, flatten to about 6 inches in diameter. Cover and let rise in a warm place for 30 minutes or until doubled in size.

Preheat oven to 400F and bake for 10 minutes. Cover with foil to prevent overbrowning and bake for another 10-15 minutes or until bread sounds holow when tapped. Cool for atleast 30 minutes.

Preheat broiler. With a long serrated knife, split each loaf in half horizontally. Brush cut side of each bread round evenly with pesto. Top each round evenly with garlic slices and cheese. Place on bakinf sheets and broil for 2-3 minutes 4-5 inches from heat. Serve immediately. Makes 8 servings per round.

135 cal, 6g total fat (1g sat), 4 mg chol, 219mg sodium, 0g fiber, 4g pro - Per Bread Round

Walnut Pesto Linguine:

60 small or 30 large fresh basil leaves ( 1 1/2 c. lightly packed)

6 Tbsp. extra virgin olive oil

2 cloves garlic, halved

1 lb. dried lingiune

1 1/2 c. chopped walnuts

2 Tbsp. extra virgin olive oil

Salt

Ground Black Pepper

1 1/2 c. grated Parmigiano-Reggiano cheese

For pesto, in a blender, combine basil, 6 Tbsp. oil, and the garlic. Cover and blend until creamy paste forms. Set aside.

In large pot bring 6 quarts water and 2 Tbsp. salt to a boil. Add pasta and cook accordingly.

In a very large skillet cook and stir walnuts in 2 Tbsp. hot olive oil over medium heat for 2 minutes. Season with salt and pepper; turn off heat and carefully add 1 c. of the pasta cooking water.

Drain the pasta, add the the walnut mixture. Stir well; heat through. Turn of heat and add pesto, tossing well until pasta is caoted. Add cheese and toss well. Makes 6-8 servings.

732 cal, 45g total fat (8g sat.), 16mg chol., 526 mg sodium, 62g carb, 4g fiber, 23g pro. - Per serving.

PMS Brownies

This is my favorite brownie recipe, ever. Perfect for the chocaholic or for you females who get the chocolate craving during your moon cycle.




Extremely rich, extremely thick, and extremely chocolate.

Recipe:

1 1/3 cup all-purpose flour
2 cups sugar
1 cup unsweetened cocoa
1 teaspoon baking powder
6 tablespoons melted butter
2 large eggs
2 large egg whites

Preheat oven to 350 degrees F
Lightly spoon flour into dry measuring cups and level with a knife. Combine the flour with the remaining ingredients and stir until all dry ingredients are moist. The mixture will be unusually thick. Let sit for 10 minutes to be sure all the dry ingredients become moist. Then bake at 350 for 23-25 minutes.

If for some reason these brownies aren't thick enough for you, add a little molasses or some chocolate chips.

Chicken Tortilla Soup

Home made, from scratch.





Recipe:
15oz. can tomato puree
4 cups chicken broth
1tsp. Worcestershire sauce
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. chili powder
1/4 tsp. black pepper

1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. boneless, skinless cooked chicken - cubed
1 cup heavy whipping cream
1/4 cup sour cream
1 cup shredded cheese

8-10 corn tortillas (cut into thin strips)

1 large onion - minced
2 cloves garlic - minced
2 tbsp vegetable oil

Spray tortilla strips with non-stick cooking spray, bake in oven at 375 degrees in the oven until crisp (salt if desired).

In a large pot, saute onions and garlic in oil until soft.

Add first section of ingedients to the pot and bring to a boil, reduce heat and let simmer for 5 minutes stirring ocasionally.

Add cooked chicken to pot and continue to simmer.

Add cream, sour cream and cheese to pot, stir until cheese has melted.

Now is the time to add your own ingredients. I like to chop half of a both a green and red bell pepper and add it as well as half a bundle of green onions. And let simmer for 5 more minutes.

Pour soup into the bowls, pile tortilla strips ontop and garnish with sour cream and shredded cheese and parsely (if your heart so desires).

For my friends doing weight watchers, if you use non-fat sour cream and non-fat or low-fat shredded cheese, a cup of this soup is only 8 points!