Recipes of the Week–September 15, 2015

Simply Sautéed Red Noodle Beans   http://holcombfarm.org/simply-fresh-by-julie-wern-61

– large handful red noodle beans, rinsed well and trimmed

– 2 cloves garlic, minced

– 2 teaspoons extra virgin olive oil

– 1/8 – 1/4 cup water or broth

– salt and pepper to taste

Heat oil in a large skillet on medium heat. Add beans and garlic and salute, stirring frequently, until garlic just begins to turn light brown. Add water and cook, stirring frequently, until water cooks off and beans are at desired level of tenderness. If the beans are still raw, add a bit more water. Season to taste with salt and pepper.

 

Red Noodle Beans w/Slivered Garlic: http://www.earthdancefarms.org/2012/09/recipe-idea-red-noodle-beans/

1 Tbsp olive oil/hot pepper oil combination

1-11/2 lbs red noodle beans, cut into 3″ pieces

6 cloves garlic, slivered

1 tsp sugar

1/3 cup water

1 tbsp natural rice vinegar

1/2 tsp kosher salt

1/2 tsp coarse black pepper

In a large skillet, heat oil.

Add red noodle beans and garlic; stir fry for about 5 minutes.

Add sugar, stir until coated.

Pour water into skillet; cover and simmer for 5 minutes.

Toss in vinegar, salt, and pepper; stir. Enjoy!

 

Gluten Free Chicken Parmesan with Buttered Cherry Tomatoes http://holcombfarm.org/simply-fresh-by-julie-wern-61

– 2 large chicken breasts, sliced in half lengthwise then pounded thin

– 3/4 cup almond flour

– 1/4 cup brown rice flour

– 2 large eggs

– 2 tablespoons grated Parmesan cheese

– 2 tablespoons ghee or coconut oil

– 1 tablespoons unsalted butter

– quart cherry tomatoes, rinsed and stemmed

Lightly beat eggs in a bowl or container large enough to contain the chicken pieces. Place almond flour, brown rice flour, and Parmesan in another container and mix well. Season flour mixture well with salt and pepper. Melt ghee or coconut oil in a large skillet over medium-high heat until very hot. Dip chicken in egg and then allow excess to drip off before placing in flour mixture. Coat chicken well in flour and shake off excess. Place in hot pan. Repeat with remaining chicken cutlets. Cook chicken about 6-8 minutes per side or until brown, crispy and cooked through. Remove to a plate.

Meanwhile, melt butter in another skillet over medium high heat. Add cherry tomatoes and cook, stirring frequently, until cherry tomatoes begin to burst open and release their juices, about 10-15 minutes. Season with salt and pepper. Serve cutlets with warm buttered cherry tomatoes.

 

Farmgirl Susan's Low Fat, Full Flavor Purple Basil Pesto http://www.farmgirlfare.com/2008/06/purple-basil-pesto-easiest-white-bean.html

Makes about 1½ cups

This lower fat, reduced calorie pesto, which calls for less olive oil than most recipes, is bursting with freshly picked garden flavor. The tomatoes are a healthy way to replace some of the olive oil while adding a subtle new flavor. 

1/2 cup (about 2½ ounces) roasted & salted whole almonds

3 to 6 cloves garlic, peeled

4 ounces fresh purple (or green) basil leaves (about 4 cups packed)

1 ounce (about 1/2 cup) finely grated Pecorino Romano (or other hard cheese)

10 ounces fresh tomatoes (about 3 smallish) any kind, quartered

1/2 teaspoon salt

1/3 cup extra-virgin olive oil, or more to taste

In the bowl of a food processor use the S-blade to whiz the almonds and garlic until finely chopped.

Add the basil, cheese, tomatoes, and salt, and process until thoroughly combined and the consistency you like.

With the motor running running, slowly drizzle the olive oil through the chute. Add more salt to taste if desired. Store your pesto in the refrigerator for several days or freeze.