I don't have adorable childish antics going on around here. Nor do I have a bunch of projects or events that I can report on. Life lately has been work, sleep, work, sleep, work ... sleep.
The weather has been anything but summer-y. The laundry, dishes, dog's bath, dusting, vacuuming, and other daily mundanes don't seems meaty fodder for an audience.
SO, for that reason, today you get a couple recipes. Just so I have something to post and you know we are all still alive under the Big Sky.
Scapes are such a lovely beginning to summer, even if it doesn't look or feel like summer yet. The mild garlicy-green flavor is addictive, and makes one of the best pestos EVER!
5 simple ingredients:
9 scapes with the flowers cut off (18 above - I doubled my recipe)
1/3 c. pecans
3/4 cup extra virgin olive oil or Hemp oil
1/2 tsp. salt
Pepper - to taste
It'll keep for a week in the fridge, but you can freeze it in small containers and pull it out as needed.
My friend Ingrid suggested I add some vinegar and a little more oil and use it as a salad dressing! Genius!!!
It's also delicious as is mixed with sour cream for a dip as well. Sometimes I add it to the batch of hummus I'm making for an added flavor. It's wonderful on a GF Pasta with a little Romano sprinkled about. I'm eating it at lunch today with avocado, tomatoes, sprouts, cucumber, Farro, and the recipe below rolled in seaweed paper! It's so versatile.
Here's the recipe:
2 cups sliced mushrooms (these are baby bellas)
A gallon sz ziplock baggie
Enough coconut aminos to coat them. (about 3/4 c)
(Do you know about coconut aminos? From the coconut tree's sap! 17 amino acids, minerals, vitamins and has a nearly neutral pH. A comparison between coconut tree sap and soy, shows that coconut sap contains 2-14 times the amino acid content of soy. And it is a raw, enzymatically alive product! Get rid of your Soy Sauce!)
I lay these flat in the fridge over night and then melt 1 tsp. coconut oil in a med. hot pan, drain the shrooms and sautee' them in the oil for just a few (5-8) minutes, turning them once.
They'll store in an air tight baggie in the fridge for a week (if they last that long without being gobbled).
I have added them to Polenta, Quinoa, and spread them with green olive and red pepper tapenade. Anything meat would go in works for these babies.
I dropped one on the floor when I was packaging them up and Cricket rushed to grab it, then growled at me and started walking away when I started to correct her. They must be meaty enough for her!! Sheesh!