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Green Beans with Pesto

September 14, 2012 by towers

Traditionally pesto is served with pasta or bread.  If you are avoiding wheat or flour products, pesto can still be very much enjoyed.  Pesto is a condiment of sorts made with fresh leaves of the kitchen herb, sweet basil.  There are various recipes out there–this one is simple and uses sunflower seeds instead of pine nuts but you could use pine nuts or almonds or walnuts if you prefer.  Also, no olive oil or butter are used in the pesto so that the mixture remains somewhat crumbly and mixes easily with vegetables or sprinkles readily on top of vegetables or fish or eggs or millet grits.  The butter or olive oil–you can also use ghee– can be added separately as you will see in this recipe.  You will need a food processor for this recipe.

If you want to add some other vegetables to the green beans, 1/2 cup chopped sweet onion and a small zucchini cut in cubes work great.  I’ve also added any or all of the following:  a chopped tomato, 1/2 cup chopped sweet red pepper, 1/4 cup crumbled feta cheese.. Don’t cook any of these though.  Add them to the beans after the butter or ghee has been added to the beans and is melted..

Pesto

1/2 cup raw, unsalted sunflower seeds, pine nuts, or other nuts

1 and 1/2 cups fresh basil leaves

1 large clove garlic, crushed or chopped coarsely

optional:  1/3 cup grated pecorino romano cheese (parmesan is ok too).  1 Tsp. nutritional yeast flakes can be substituted for cheese.

Process the sunflower seeds or nuts until ground fine.  Add the basil leaves and process until the leaves are ground in with the seeds.  Add garlic and process again.  Add grated cheese or yeast and process until all is thoroughly blended.

Green Beans

3 cups cut green beans

1 or 2 Tbsp. butter, or ghee, or olive oil

Steam 3 cups of cut green beans (fresh or frozen) until just tender and still bright green.  Place in a serving bowl and immediately add  butter, ghee, or olive oil and stir until mixed well.   If you are adding any other vegetables as mentioned above, add them now.  Add pesto mixture and stir well.  Serve warm or cold.

 

 

 

Filed Under: Monica's Recipes Tagged With: GAPS friendly recipe, gluten-free, green beans with pesto

Zucchini Fritters

September 5, 2010 by towers

Zucchini, eggs, and basil are a great combination. We were visiting Michael’s brother in Washington state this summer and his garden produce, along with eggs from his chickens, were the inspiration for this recipe.   Add ground nuts and romano cheese, and the result is a simple vegetable-protein combination to build a meal around.   With salad, these fritters make a delicious lunch.  With a bean soup, a salad, and steamed vegetables, the fritters make a filling dinner.  Notice, there is no gluten in this recipe so it is safe for gluten sensitive individuals.

Zucchini Fritters

2 small-medium sized zucchini (no more than 10 inches long–they get too tough), grated

2 eggs, beaten

1 medium onion, chopped fine

extra-virgin olive oil

1/2 cup almonds or sunflower seeds or pumpkin seeds ground in a blender

1/3 cup grated romano or parmesan cheese

1/4 cup fresh sweet basil, chopped fine, or 2 tsp. dried

1/2 tsp. sea salt

1/4 tsp freshly-ground black pepper

Saute the onions in 2 T. olive oil in a skillet until soft (don’t wash the skillet–use it to brown the fritters).  Place the onions in a medium-sized mixing bowl.  Stir in the grated zucchini and beaten eggs.  Mix well and stir in the rest of the ingredients.  Add 2 Tbsp olive oil to the skillet and get it hot (so the fritters don’t stick) on medium heat –but not to the point of smoking!  Form fritters with a 1/4 cup-sized measuring cup and drop  into the skillet.  The  measuring cup works great for spooning out the mix–just scoop and press it into the cup with a spoon before turning the cup upside down over the skillet and tapping the handle of the cup on the skillet to release the fritter. Brown on both sides, flipping over after 4-5 minutes.  Serve warm.  There is the option of baking the fritters–just lightly oil a baking pan and bake until lightly brown (20 minutes or so) in a 350 degree pre-heated oven.

Filed Under: Monica's Recipes Tagged With: eggs, fritters, GAPS friendly recipe, gluten-free recipe, sweet basil, zucchini recipe

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