Pasta with almond pesto

A lot of us have very busy schedules. Sometimes it is nice to make food ahead of time, save them, and use them later.  The almond pesto is a perfect example. It is very easy to make and you can prepare it ahead of time. You can freeze it and use it whenever you want on a lazy night with delicious dinner.

Ingredients
* 1 pound spaghetti, cooked
* 1/4 cup Parmesan cheese
*3/4 cup whole skinned almonds
*2 cloves garlic
*1-2 fresh red chiles, stalks removed
*2 large bunches of fresh basil
*4 anchovy fillets in oil
*3 cups cherry or grape tomatoes
*1/3 cup olive oil
 
Directions
Put the Parmesan, 3/4 cup almonds, 2 peeled cloves garlic and 1-2 chiles into a food provessor and whiz until fine.  while the processor is still running, add 1 1/2 bunches of basil , 4 anchovies, and two-thirds of cherry tomatoes. Whiz to a paste, then add olive oil. Taste and season if needed, then put aside. Halve or quarter the remaining tomatoes, then put aside. Add the paste to the cooked pasta when it is still hot, toss quickly, mix well to coat the pasta. Add a splash of water to make it silky and loose. Scatter the reserved cherry tomatoes and basil on top and take to the table.

Pork and Tofu Croquette

A healthier version of croquette that you see in a Japanese restaurant. You can skip the pork for vegetarian version.

Ingredients
* 1/2 cup ground pork
* 2 green onions, minced
* 1/2 cup carrots, grated
*1 tablespoon olive oil
*1 block tofu, drained, mashed
*1 egg
*4 tablespoons breadcrumbs
*1 teaspoon salt
*pepper to taste

Coating
*6 tablespoons flour
*1 egg, beaten
*1 cup panko breadcrumbs

Sauce
*3 tablespoons ketchup
*2 tablespoons Worcestershire sauce
*2 tablespoons water

Directions
1. Preheat oven to 375F.  In a hot skillet, saute the ground pork, green onions, and carrots in oil. Transfer to a bowl and mix with the drained tofu, egg, breadcrumbs, soy sauce, salt and pepper. Divide this mixture into 8 portions and form into patties. Coat the patties with the flour, beaten egg, and breadcrumbs, in this order.

2. Spray oil on a baking sheet. Place the patties on a baking sheet. Bake for 25-30 mins and until internal temperature reached 160F.

3. Whisk the ketchup, Worcestershire sauce, and water in a bowl. Drizzle the sauce over croquettes or serve on the side.

Cauliflower Mac and Cheese

A lot of us like mac and cheese. In my opinion, homemade mac and cheese tasted better than preparing them from a box. Even better, this recipe added cauliflower, which blend very well with the mac and cheese . If you want a vegetarian version, you can skip the pancetta.

Ingredients
* 8 slices pancetta
*1 large head of cauliflower
*1 pound dried macaroni
*2 cups sharp Cheddar cheese, shredded
*4 thick slices of country bread
*a few sprigs of fresh rosemary
*2 cloves garlic, crushed
*1 cup creme fraiche
*Parmesan cheese, to serve

Directions
1. Preheat oven on to 425F.  Lay the pancetta in a dutch oven, uncovered, put on the top shelf of the oven.
2. Ged rid of any tatty outer leaves from the cauliflower, then trim off the tough base of the stalk and quarter the head. Put in a large saucepan, core downwards, with the pasta, on a high heat. Season with a pinch of salt, drizzle over a little olive oil, then stir and cook following the package instructions, cover the saucepan with lid.
3. In a food processor, fit the standard blade attachment, then get your pancetta out of the oven and blitz in the processor with the bread, rosemary, and a some olive oil until you have a coarse breadcrumb consistency.
4. Reserve 1-2 cups of hot pasta water. Drain the pasta and cauliflower. Pour into the dutch oven you cooked your pancetta in, and put over a low heat. Add the reserved pasta water. Add garlic, creme fraiche and sharp Cheddar cheese, gently breaking up the cauliflower with tongs or a potato masher. Have a taste and correct the seasoning. Spread out evenly and scatter over the breadcrumbs. Put on the top shelf of the oven for about 8 minutes, or until golden and bubbling. Serve the mac with Parmesan.