Make Ahead Pesto with DoTerra Oregano Essential Oil (Kosher, Vegan, Gluten -Free)

make-ahead-pestoAs you know I love essential oils. I am actually not at all advertising for DoTerra -I don’t have a membership anymore and I’m not selling oils. I do believe in the oils and I use them every day.  I use DoTerra products every day. I believe that they do help overtime to make your family a little bit healthier. I have started cooking more and more with DoTerra oils.  This is an easy pesto that you can make ahead of time and freeze in baby food jars and have on hand when you want to make pastas or pizzas or flat breads or avocado toast. I use a Ninja to process all of the ingredients but this can be done in a food processor or blender. I also will be sharing with you how to do this with a pasta and brussels sprouts which is how I’ve been serving it almost weekly to my husband -he loves it!  This recipe is kosher, vegan, and gluten free!
Ingredients:

1 stalk of brussel sprouts

12 oz. of pasta (I used brown rice and quinoa pasta from Trader Joe’s.)

16 oz. of fresh basil

6 oz. of Olive Oil plus 2tbs. For the brussel sprouts

2 tbs. garlic, minced

salt and pepper to taste

6 drops of DoTerra Oregano Oil

Directions:

Set the oven to 350°F. Remove the brussels sprouts from the stock using a serrated knife and then cut each of them and have removing the outer petals. Wash all of the brussel sprouts. I did this by placing on my brussel sprouts in a colander and then rinsing them off.  Set out a large pot of water with lots of salt and placed on the stove on high heat.

While you are waiting for the water to boil put all your brussels sprouts on a cookie sheet and drizzle with 2 tablespoons of olive oil.  Add salt and pepper to taste. Mix it up with your hands.  Put the brussels sprouts into the oven for 30 minutes.

By now the pasta water should be boiling add your pasta and cook according to the instructions on the box. While your pasta is cooking put the basil,  6 ounces of olive oil, garlic and oregano oil into the blender or food processor and blend until you see all the ingredients are completely combined.  Add salt and pepper to taste and blend one more time.  I only use 2 ounces of the pesto each time I make my pasta or pizzas so I put them into baby food jars and store them in the freezer.  They store nicely for about six weeks. If you really want to give your pesto a healthy boost you can add one or two more drops of oregano oil once it has defrosted on the countertop. The defrosting usually takes about an hour and a half at room temperature.

Matboucha Recipe

matbouchaMatboucha is a warm tomato and bell pepper salad eaten commonly in Israeli and Moroccan cultures.  It’s one of my husband’s favorite foods.  Typically, in a Moroccan home the first course of a meal has several cooked and raw salads which are followed which a chicken/fish/beef course.  My husband’s grandmothers used to make 12 salads for the sabbath meal every week I’ve been told! That’s a lot of vegetables to chop!  I typically do four or five vegetable dishes for the sabbath dinner and this is one of the regulars.

Ingredients:

8 beefsteak tomatoes

1 c. of water

1 red and 1 green bell pepper

2 red chili peppers

6 cloves of garlic

1 onion

1 beef bouillon cube

1 tbsp. olive oil

1 tsp. salt

1 tsp. pepper

1 tbsn. cumin

Rinse all the tomatoes and cut and X into each one of them on the bottom. Fill a large pot with water and place of tomatoes in.

Boil the tomatoes about 30 minutes -you should see them peeled start to shrivel up on the tomatoes. Then place them into a bowl with ice to cold shock them. Once the tomatoes are cool enough to touch peel off the skinfrom the bottom where the x is.  Add 1 tbsp. of olive oil into a pan.  Dice both of the bell peppers. Dice half of the onion. Place the peppers and onion into a large pan and cover with one couple water. Allow the water to soften the peppers on medium high heat, partially covered.


Peel the six cloves of garlic, dice the tomatoes and place them all into the pan along with the peppers and onion. Fill up a coffee cup halfway boiling hot water toss the bouillon cube, the salt and pepper with the cumin in to the cup. Break up the cube of bouillon with a fork, stir and blend the spices with the hot water and pour over the vegetables.  I use a vegetarian beef bouillon cube but you can use the real thing. Rinse  and add the two chili peppers, whole, with the salad. Allow everything to cook on medium heat partially covered. Use a potatoe masher to mash the vegetables down a little as you go.

Stir about every five minutes making sure nothing is burning on the bottom of the pan and then smooth over the mixture with the large spoon to see if there still liquid in the mixture. You’re looking to see that all the liquid evaporates out enjoy left with this sort of soft melange of vegetables and spices. Once all the liquid has evaporated turn the heat off and enjoy with a side of pita bread or challah bread. It’s delicious to make a sandwich with it with hummus or with hard-boiled eggs. I’ll be teaching you how to use it in a pizza in a future post.