Walnut Pesto

Don't get me wrong, I love pine nuts - rich, sweet and delicate but also quite expensive. I'm much more likely to be stocked up on organic walnuts, which is why I often sub them in when making pesto. This pesto is great for sandwiches, tossed with pasta, or even used as part of a charcuterie board. 

INGREDIENTS

• 1 cup packed basil leaves
• 1/2 cup walnuts
• 1/2 cup grated parmesan cheese
• 1/4 cup olive oil
• 1/2 tsp salt
• optional 1-2 cloves garlic

Put all of the ingredient in a food processor and blend until a thick paste forms.  You can continue to blend until it reaches a consistency to your liking. The longer you blend it the smoother it will be. I recommend using a mini food processor if you have one since this is for a small batch or double the recipe if making in a standard 8 cup food processor.

A simple and easy larbish larb

Definitely not a authentic recipe, this is the bare bones of what make larb delicious to me. This is the kind of meal that can come together in 20 minutes or less, and keeps wonderfully for leftover lunches. The key is that the flavoring elements get added in like you're making a salad and don't get heated aside from the warmth of the meat, keeping them as bright and refreshing as possible.

INGREDIENTS

• 1 lb ground meat pork, turkey, chicken
• 3 green onions thinly sliced
• 1/2 bunch cilantro finely chopped and/or fresh mint
• 1 lime
• 1-2 tsp fish sauce
• optional 1 thinly sliced chili
• to serve:  rice noodles, rice or lettuce leaves

Fry the meat in a pan using 1 tsp of neutral oil until cooked through, breaking it into small pieces as you go, if it gets browned great, but no big deal, you just want it cooked. Place the cooked meat in a large mixing bowl, I use ceramic as I'm adding acid with the lime I prefer not to use plastic or metal.

Wash the green onions peel off the outer layer, cut off the very top and bottom, and thinly slice. Wash the cilantro and finely chop the whole herb including the stem. Mix the green onion and cilantro into the meat and squeeze 1/2 the lime and add 1 tsp fish sauce. Mix thoroughly and taste. If you want it a little more tart squeeze in some more lime, if it's not salty enough add a little more fish sauce, and feel free to add in extra herbs at this time as well. If you like some spice slice up a chili and add 1/4 at a time until you get your desired spice level.

To serve place on cooked rice, or a bed of rice noodles, or wrapped in fresh butter lettuce leaves. You can add a side of sautéed vegetables, in the above purple cabbage and komatsuna greens as I had them in the fridge. It also goes well with fresh cucumbers.

A note on fish sauce: Red Boat is the real deal and the only one I use.

Cuban Black Beans

While I am a huge fan of soaking and cooking my own beans I will admit that I always make this this family recipe for frijoles negros (black beans) with canned beans. In part because my mother insists Goya brand black beans are the absolute best and in part because it's easier when making this quick weeknight staple. 

BLACK BEANS

• 1 x 28oz can of black beans
• 1 x 8oz can of tomato sauce (not pasta sauce, not tomato paste but tomato sauce) 
• 1 medium onion
• 1/3 green pepper
• 2-3 cloves garlic
• 2 bay leaves
• 1.5 cups water
• 1 tsp white vinegar

For the sofrito finely chop the onion, garlic and green pepper. Saute over medium heat until the onion is translucent but before it begins to brown, about 5-7 minutes. Add the tomato sauce and cook for another 5 minutes. Drain and rinse the black beans well. Add the beans to the sofrito in a medium size pot along with the water and bay leaves. Season well with salt. Cook over medium low for at least 15 minutes then add the vinegar. The longer the beans cook the richer the flavor will be. Serve over rice.