real food. real life.
1 more month.
1 more month to figure out how to save, use less, and live happily and healthily without spending lots. 1 more months till things are real!
1 more month till we see a major dip in household income! My parental leave runs out. And, surprise! - to anyone who reads my blog posts and is any bit interested in knowing - I am not going back to my full time job! Eek - super scary to not have 2 full time salaries paying our bills.
Super scary indeed. But exciting.
Exciting to be the one raising our daughter.
Exciting to take on a different style of living that includes family time, home cooking, and appreciating the little things.
Not so exciting to have zilch in the spending department though! And, depending on who you're talking to, not so exciting to Lee but super exciting for me to scrape together random ingredients to create a yummy yet healthy family meal! Lee looks at the fridge and says there's nothing to eat. I see a challenge. I love a good challenge in the kitchen.
I've posted many random recipes before using random ingredients because I had an abundance of a certain vegetable, or what have you, and I found a good use for it. Usually, it turns out good! (not always... haha, you don't see those ones!) Well, get used to it! No money = using up everything we have, no wasting and unnecessary purchases :)
This week's post is brought to you by: the buy one get one free spinach sale at the Vegetorium this week, and therefore, a need to use up spinach before it went bad.
This pesto was extra garlicy and lemony, which you could tone down if you're not as much into those flavours as we are. It was a great way to use up your spinach and made enough for me to freeze half for another meal. It would taste great mixed into a pasta dish or overtop salmon. Tonight, we put it atop some panfried chicken breast pieces with rice as a side. It was quite yummy if I do say so myself! I was impressed. Here's the recipe!
Total Time: 5 minutes to prepare pesto
about 2 -3 cups of spinach, steps removed (rinse and dry if fresh from a farm - ours always has dirt left on it! But that's how you know it's fresh and local!)
2-3 cloves of garlic, peeled and coarsely chopped
1/2 cup walnuts
zest of one lemon
juice of 1/2 a lemon
about 1/2 cup olive oil *** This really depends on how liquidy you want your pesto - don't go by my measurements. Go by instructions below.
Pinch of sea salt and fresh cracked pepper
Optional: Parmesan cheese for you dairy eaters out there.
What to do:
1) Place all ingredients except oil in a food processor. Pulse on high until mostly combined and chopped fine.
2) While processor is on low, drizzle in olive oil until it reaches a consistency you are happy with, kind of creamy, kind of liquidy, but still holding its' form slightly.
3) Remove top for a quick taste test. Add more garlic, lemon, cheese, salt, or pepper to adjust taste to your liking. Use right away, store in an airtight container in the fridge for a couple weeks, or freeze in a container/baggie for months!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
A Bit About Me...