Don't Give Me None of Your Aggravation
I think I've become addicted to Neem Oil and Neem products. I just used some skin gel after the shower and I have never, ever, ever had softer skin in my life. If it weren't for the price, it almost makes you want to shop at Whole Foods
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1 of the big packages of basil from Whole Foods or Trader Joe's (I forget how much that is)
3/4 - 1full cup of raw pistachios (most recipes call for pine nuts, but pine nuts are expensive, and honestly, I think that the mild flavour difference is an improvement)
1/2 - 3/4 cup olive oil (I first add enough to saturate everything, and then add more in the blender to get the consistency right -- you're Italian, you should therefore know how to do this)
2tbsp minced garlic in oil
---throw this all in a blender on a med-high setting until it is a pesto consistency
---pour it out into a bowl
---add: about 1/4 cup marinated and roasted garlic cloves, sliced
I usually serve this over farfalle or cavatappi with either a chicken breast or tilapia.
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One of my favorite blender uses is - butternut squash soup! Here's my usual recipe - it's so creamy & delicious.
3 tablespoon Butter
2 small Onions chopped
1 medium Potato (1/2 pound)
1 pound Butternut squash cubed
2 cups Chicken broth
1 teaspoon Paprika
Salt and pepper
1. Melt the 3 tablespoons butter in a large pot. Add chopped onions and sautee for a few minutes, stirring occasionally, until soft and translucent.
2. Add potatoes, squash, paprika and broth. Bring to a boil and then turn down, cover, and simmer for 30 minutes or until tender.
3. Remove soup from the heat. If you prefer a thicker soup, remove and reserve about 1 cup of liquid from the pot. Puree the soup with a hand blender or upright blender until smooth. Add reserved liquid to thin soup if desired.
4. Return soup to heat and warm over medium heat, do not boil rapidly. Salt and pepper to taste.
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