Wednesday, April 6, 2016

Pesto Chango

This versatile pesto can dress up any grain or bean dish.  Yesterday I added the pesto to cooked fava beans.  Tonight it's mixed with whole grain pearl couscous and vegetables.  I'll post the pesto first (a recipe inspired by Bob's Red Mill).  Be sure and scroll down to see the Greek Meatball recipe.  Each meatball has a chunk of feta cheese on the inside.


(Serves 8)

Combine all ingredients in a mini food processor.  Process until smooth.
2 cups fresh leafy greens (I used spinach. . . this is a great place to use the last of the bag or leaves that are almost ready to be tossed.  Be sure and remove the stems and any spots of inferior quality.)
2 cloves garlic, mashed
2 tablespoon walnuts, ground
1 teaspoon olive oil
1 tablespoon fresh lemon juice
1/2 cup Parmigiano cheese, grated
2 large basil leaves, snipped

For tonight's Pesto Couscous and Vegetables, I used 1/2 the recipe, about 1/3 cup of Pesto.

Whole Wheat Pearl Couscous with Pesto & Vegetables

(Serves 4)

In a saucepan over medium heat, toast dry couscous in olive oil, stirring, for about 5 minutes.
1 teaspoon olive oil
1/2 cup couscous

Slowly add water.  Lower heat, cover and simmer for 15 minutes.
3/4 cup water. 

Stir in zucchini, pesto and tomatoes.  Heat for 5 minutes.
1/2 cup diced zucchini
1/3 cup pesto
1/2 cup grape tomatoes, diced

The meatball recipe was inspired by Better Homes and Gardens.

Greek Meatballs

(Serves 3)

Mix beef, egg, wheat germ (can substitute any bread crumb), olives, garlic and herbs.  Form each into a meatball, about 2 tablespoons each.  
1/2 pound lean ground beef
1 egg
1/4 cup wheat germ
1/4 cup diced kalamata olives
1/4 cup snipped parsley leaves
1/4 teaspoon Mrs. Dash
2 cloves garlic, smashed
2 basil leaves, snipped

Press a dip into the center of each meatball.  Add feta cheese chunk.  Wrap meat mixture around cheese and round each meatball.
9-1/2 inch chunks feta cheese 

Bake meatballs at 350 F. for 20 minutes.  Cool quickly in refrigerator until 2-4 hours prior to eating.  Place meatballs in a crock pot.  Cover with
1/2 cup marinara sauce 
Cook on low 3-4 hours or on high for 1 1/2-2 hours.  Check interior temperature of meatballs prior to serving to ensure they are 165 F. or higher.



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