Cashew

Spaghetti With Walnut, Cashew & Cilantro Pesto, Dried Cranberries And Pecorino Romano

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Dear Friends,

I had to think long and hard what I’ll do without Maria. I came to the conclusion that she would not have wanted me to give up life at this point (I was close, but thanks God for Bella…).
I am aware that the pain of losing her will never go away, but I will have to take care of Bella and myself in order to honer the memory of Maria.
Since Maria was the biggest fan of “ChefsOpinion”, I have decided to start posting again and hope that she still enjoys reading it wherever she is and sharing the dishes with me in spirit.
I hereby dedicate all future posts to Maria and our love for each other, our love for sweet Bella and our love for good food everywhere 🙂

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Todays lunch had all the usual ingredients of my cooking style :
Lot’s of taste, texture and simplicity.
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Spaghetti With Walnut, Cashew & Cilantro Pesto, Dried Cranberries and Pecorino Romano

Spaghetti With Walnut, Cashew & Cilantro Pesto, Dried Cranberries and Pecorino Romano

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Ingredient’s :

Spaghetti,   cooked al dente, some cooking liquid reserved
Walnuts,   shelled
Cashew nuts,   shelled
Olive oil,
Cilantro,
Cranberries,   freeze dried
Pecorino romano,   finely grated
Kosher salt,
Black pepper,

Method :

In a blender blend nuts, olive oil, cilantro, salt, pepper and cheese until your preferred texture is reached, If too thick, add more oil, if too thin, add a bit more cheese. Remove from blender and add the cranberries. Let steep for at least two hours.
Mix with freshly cooked and drained spaghetti and a small amount of the cooking liquid. If required, add more cheese and/or cooking liquid.
To serve, sprinkle with more cheese and freshly grated black pepper.

Bon Appetit !   Life is Good !  (Mostly, Sometimes  🙂

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” Stirfried Chicken, Asparagus & Cashew Nuts “

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After a couple of heavy hitter meals during the past few day’s,
I decided to go a bit lighter today with this old asian standby,
chicken with cashew nuts. Light, tasty and delicious. I did not
add any starch, but it pairs equally well with noodles or rice.
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Ingredients :

Chicken leg,              deboned & diced
Asparagus,                blanched
Cashews,
Onions,                      coarsely sliced
Garlic,                         paste
Ginger,                        grated
Soy sauce,                   to taste
Oyster sauce,             to taste
Chili sauce,                to taste
Chili oil,                      to taste
Sesame oil,                 to taste
Peanut oil,                  to stir fry

Method :

Stir fry chicken until golden, remove to absorbent paper, reserve.
Sautee onion, garlic and ginger until fragrant, add asparagus,and seasoning.
Simmer for one minute, add chicken and any accumulated juices, mix well.
To serve, pour over noodles or serve with Chinese steamed rice  (fan)

吃个饱 !     Life is Good !
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