Salisbury.Fake dinner, food

Basil Pesto Fettucine and White Beans

 

 

KIMG0865 (1)

Basil Pesto Fettucine with White Beans

For the beans:

1 12 oz can white beans (great northern, I think they’re called), drained and rinsed
3 medium cloves garlic, minced
3 tbsp olive oil

Heat the oil in a skillet.  Add the beans and cook for 2-3 minutes.  You’re looking to dry the beans out a bit.  They’ll start to brown and get crispy, which is completely fine.  Add the garlic and continue cooking on low heat till the beans are tender crisp, and then remove from heat.

For the pesto:

About a cup and a half of loosely packed fresh basil leaves
2 small cloves of garlic
1/2 cup walnuts
salt, pepper to taste
1/4 cup olive oil

Blend in a food processor the basil, garlic, walnuts, and salt and pepper.  Slowly drizzle in the olive oil until a ball forms.  You don’t want it to be too loose.

Cook about a pound of fettucine to al dente.  Drain and set aside.

Add the beans to the pasta, then stir in the pesto.  Add about 1 1/2 cups of cashew milk, or other non dairy milk of your choice.  Or if you drink dairy milk, feel free to add that instead.  You’re going to stir everything together and then let it come to a simmer for 5-7 minutes, or until the sauce thickens slightly.  This is why you want your pasta almost cooked.  You’ll finish cooking it in the sauce.

Serve with salad, or just on its own.  This recipe makes four servings.

Salisbury.Fake baking, food, snacks

Corn Crackers

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(***This was originally meant to be an imitation Fritos recipe because I was craving them and didn’t want to buy them, but I have a ton of cornmeal I should use more than I do)

1 cup cornmeal
3/4 cup all purpose flour
1 stick of butter, melted
1 egg
2 tablespoons sugar
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
2-3 tablespoons water

Preheat the oven to 375 F. In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, pepper, and salt.  Melt the butter and cool slightly.  Beat the egg and add in the butter in a slow stream so you don’t cook the egg.  Begin to mix together the wet and dry ingredients, adding a tablespoon of water at a time till you have a dough that is soft and somewhat crumbly  (It’ll stick together when you roll it out).

Place a piece of parchment paper on a baking sheet (I used one that’s a bit bigger than 9×13).  Place the dough in the center, and use a piece of waxed paper to push the dough onto the sheet.  Use a rolling pin to get a smooth, even surface (over the waxed paper, of course).  Once the dough is smooth, score the surface for the shape you’d like your crackers to be, and then bake for about 20 minutes until golden.

These are really good with taco toppings, as well as with chili.  They are somewhat dry, but it’s a cracker.