Isn’t that just the most divine picture. My new kitchen has awesome lighting and I can finally get some good pictures. It only took me moving half-way around the world to get some good light. I’m definitely not a photographer, or I probably would have figured out the lighting issue long before now.
I think I can finally say that I’m at a place where I can begin posting again. I’ve been cooking and writing recipes, but I just can’t seem to find the time to post. Our house is coming along and the stress is winding down. Don’t get me wrong, I still have some anxious moments everyday, but it’s getting better. I’m desperate to learn German. I can’t stand not being able to communicate with the locals.
I went shopping at the big German grocery store this week and there are some differences, but many similarities. The store I went to is called Globus. It’s like an HEB (for my TX friends). It has food, of course, but also small appliances, clothes, craft supplies, school supplies and a bunch of other things that you might decide you need while you’re in there. It’s not on the same scope as a Wal-Mart Supercenter. Americans will simply not be outdone on our massive sized Wal-Marts. The frozen food section is almost non-existent. You could actually miss it. This is probably why my German kitchen did not come with a freezer to match the tiny refrigerator. Germans must not be big on freezing. It’s a good thing that we can borrow a giant (actually normal size) American refrigerator for our time here. Even though I don’t have a lot in my freezer, I like knowing it’s there.
Am I going to post a recipe? Yes! I almost can’t help myself from rambling about my new world. On my aforementioned trip to Globus, I saw the most gorgeous basil plant and I just had to have it. I knew that most of this baby was destined for pesto, something I have been unable to make since we left Wyoming (lack of food processor).
A simple supper was on the menu tonight, but packed full of nutrients. Sautéed spinach with onions, mixed with fresh basil pesto and some soft gnocchi. We had some roasted cauliflower on the side and I couldn’t be more content with dinner.
This is not a traditional pesto, no pine nuts or garlic. Bask in the joy of a simple basil “sauce”.
- 2 cups fresh basil - leaves and stems
- ⅓ cup olive oil
- ¼ cup parmesan cheese
- ½ teaspoon salt
- pinch of black pepper
- 1 Tablespoon olive oil or canola oil
- ¼ cup diced yellow onion
- 4 cups fresh spinach
- 4-5 cups gnocchi
- 1 cup diced fresh mozzarella (optional)
- In a food processor or high powered blender, combine basil, olive oil, parmesan cheese, salt, and pepper
- Process until smooth and creamy, set aside
- Bring a large pot of salted water to a boil.
- Boil gnocchi until soft and they rise to the top of the pot
- In a large skillet over medium heat, add olive or canola oil
- Add diced onion and sauté for 5 minutes, stirring occasionally
- Add spinach and allow to wilt down, stirring occasionally
- Add a pinch of salt and pepper if you desire
- Mix pesto, gnocchi, and spinach together in a large bowl
- Garnish with parmesan if desired