Easy Homemade Pesto

We made pesto a few times this summer and man, nothing beats homemade.  I made it a few times, using both the thai basil I had grown and the traditional basil my neighbor grew combined or on their own, mixed with just a few other ingredients.  It is amazing served over warm pasta with freshly cooked shrimp and halved cherry tomatoes.

Our home grown basil (it looks like this because it was in a square tupperware)

Processing in the food processor

Added to hot whole grain pasta with shrimp and tomatoes - amazing!

Ingredients:

2 cups fresh basil leaves, packed (we used homegrown basil- thai basil was awesome too!)
1/4 cup pine nuts
2-3 cloves of garlic
1/2 cup olive oil
1/3 cup freshly grated parmesan cheese (or throw in in chunks and process with basil)
salt and pepper to taste

Directions:

Add basil, pine nuts, garlic, salt and pepper to the food processor and pulse until combined. Add cheese and pulse until incorporated.  If eating immediately serve over pasta with shrimp and halved cherry tomatoes.  If freezing, place in a freezer safe container with room to expand and freeze.  When ready to use, defrost in refrigerator and use as indicated above.


This recipe was based on the following recipe:   http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.html

"Refried Beans" in the crockpot (or bean soup!)

Here is a great recipe that I made combining recipes from Real Fit Real Food Mom and 100 Days of Real Food (I love both of their blogs!) and making my own adjustments and additions.

If you mash with a potato masher it makes a nice "refried" bean consistency that is great in a bowl with toppings, as a dip, added to salad, served on nachos, or made into a quesadilla.

If you use your immersion blender it makes a lovely bean soup!

Both my kids ate this!  They didn't know there were all those great chunks once I either smashed them or blended them and then covered in cheese or put between two tortillas.

You really can use any kind of dried beans for this.  I have used pinto, black or 16 bean mix and all came out great. My favorite is a mix of the three.
Don't let the fact that it looks like the bottom of a fishbowl deter you.  I promise it will taste amazing when it's all done. 

DO go heavy on the seasonings.  If you don't these will be bland.  My measurements are approximate but I typically end up adding more of everything.  The seasoning is what makes these beans.

We eat these straight up with toppings (lettuce, cheese, tomatoes and greek yogurt or sour cream), with the toppings and mixed with rice or protein to make a bowl, in a quesadilla, or on homemade nachos.  Last time we had company we served it as a dip!

Ingredients:
Add to crockpot:

• 1 onion, rinsed, peeled and diced
• 2 1/2 cups dry beans, rinsed (I've used 16 bean mix, pinto or black beans but our favorite is a combination)
• 1 can of chopped chiles
• 4 large cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 Tbsp cumin
• 2 cups chicken (or vegetable) broth
• 4 1/2 cups water
• 1/2 tsp garlic powder

After beans are cooked:

• 1 Tbsp (or more) taco seasoning (homemade recipe from Real Fit/Real food mom)
• more cumin, Salt, Pepper and garlic powder to taste

Directions:

1. The night before rinse and soak your beans. (There seems to be mixed information on whether or not you need to soak them but we do soak them.)
2. The morning of, rinse your beans one last time and put in the crockpot.
3. Combine all ingredients listed initially above in the crockpot.
4. Cook on high for 8 hours.
5. Drain the excess liquid (you may want to reserve some until you're sure you have the right consistency that you want).
6. Mash remaining beans with a potato masher and add taco seasoning and additional seasonings to taste. Go heavy on the seasonings or the beans will be bland.  If you want soup use an immersion blender instead of a potato masher. Leftovers can be frozen or kept in the refrigerator.