Bean, Tomato, and Zucchini Stew with Arugula Pesto

That moment when you google a recipe idea you threw together and find… nothing. I’m going to bask in the glow of this creation and avoid searching too hard (because really, nothing infinitesimally little  is truly original)

The idea for this recipe came to me when I opened my Dominion Harvest box last Tuesday.

Dominion Harvest Delivery

Staring back at me was a bag of Arugula. I decided nearly immediately that I wanted to do something with it other than throw it into a salad. That just seemed too… square.

So sometime between last Wednesday and today, it popped into my head: ARUGULA PESTO.

Arugula Pesto

And the rest is history.

IMG_3132

(Well, actually, the rest involved coming up with what I wanted to put the pesto on and then settling on wanting to put the pesto in because every dinner I make is either a stew or a semi-stew-salad-casserole-conglomerate these days)
IMG_3134

Well that was a long and unnecessary aside.

So here it is. Recipe of the (Tues)day.

Bean, Tomato, and Zucchini Stew with Arugula Pesto

Bean Tomato Zucchini Stew with Arugula Pesto

serves 4-6 

For the Stew

– Extra Virgin Olive Oil
– White Wine
– 1-2 garlic cloves, minced
– 1 onion, chopped
– 3 small zucchinis, chopped
– 1 bell pepper, diced
– salt & pepper
– 1 cup lentils
– 1 15 oz can diced tomatoes (I used fire roasted)
– 2 cups cooked pinto beans (a can is fine, another bean is also fine)
– 1 cup water
– 1 bay leaf

1. Heat a bit of olive oil and a couple splashes of wine over medium-high heat. Add garlic and cook for 30 seconds. Add the vegetables, salt, and pepper and cook until just softened, stirring often.

2. Add the lentils, tomatoes, beans, water, and bay leaf. Stir to combine. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.

3. Meanwhile, prepare the pesto using directions below.

4. After the stew is done cooking, add the pesto and stir well to combine. Let cook for another minute to 5 minutes. Remove from heat and serve!

For the Pesto

– big bunch of arugula (I used about 4 cups)
– 1 large clove garlic
– 1/4 cup nuts (I used a combination of walnuts and cashews)
– 1/4 cup parmesan cheese
– Juice of 1/2 large lemon (or whole small)
– Extra virgin olive oil

1. Combine arugula, garlic, nuts, and cheese in your food processor. Process until well-chopped. (I had to add the arugula in batches to fit it all)

2. Add the lemon juice and a nice pour of olive oil. Process again until well-blended.

Bean Tomato and Zucchini Stew with Arugula Pesto

Are you ready for my close up?

How about some mood lighting?

How about some mood lighting?

OK, not to toot my own horn (but toot toot) this was delicious. (If not-so-delicious-looking)

What was the best not-so-delicious-looking thing you’ve made?

Any other arugula ideas?

 

Advertisements

Chili-stuffed Sweet Potatoes + spiced watermelon

I’m currently writing my first ever iPhone post because clearly I cannot move the 2 feet to fetch my laptop and sending iPhone pictures to my computer is just too much for me to bear.

Today I will bring you one of my stand-by recipes adapted from here: Unsloppy Joes

I started out making the recipe as described- to go between buns or bread in sandwich form. That’s a delicious way if eating it, but I later discovered that an especially delicious mode of consumption is .:drumroll:. as a stuffing. In/on a sweet potato. (Never would have guessed that from the title, right?) So here we go, without further adieu I bring you…

Chili-stuffed Sweet Potatoes

Chili-stuffing

I really enjoy this chili mix. It has a strong flavor that’s perfect for a sandwich or for topping sweet potatoes. The vinegar gives it a good kick.

Chili-stuffed Sweet Potatoes

Sweet potato clearly unpictured, but I assure you it was tasted and delicious.

Chili-stuffed Sweet Potatoes

I ate this alongside my typical vegetable mix:

Carrots and Snap Peas

Plus a summer favorite that’s come back into the mix:

Yesterday, I was in the mood for something different, so I sprinkled some Jerk Seasoning on top:

20130603-203119.jpg

Must say, it was quite delicious.

OK: Confession time, I started this post on my phone but switched to the computer for all the editing, recipe posting, font stuff. Maybe one day I will get out a post that doesn’t need much editing to take full advantage of my mobile app.

Exercise Quickie:

Today I did Strong Lifts B workout.

Squats: 110lb 5×5 (poor form on 2 of the reps, so I’m retrying it Friday),

DB Overhead Press: 25 lb DBs 3×4/5/4

Deadlift: 130 1×5

Peter Peter

get it?

Well folks, I finally did it. I cooked with a Pumpkin:

A real, once-live pumpkin that didn’t come out of a can. Of course, upon actually cooking with it I realized that my Libby’s canned pumpkin couldn’t possibly be from this type, but it deterred my not! But before I delve into the cooking world, I promised Halloween pictures!

Please proceed to guess what I am

awwww

Now back to what you really came for:

The inside:

I did not take this photo.

This baby was impossible to cut (even for a computer) and I ended up baking it for a little, cutting it in half, and baking it for a wile longer. And when it was done it surprisingly was like a stringier butternut squash! Quite unexpected. So what did I make with it you ask?

Pumpkinified Indian Spiced Chicken & Barley – Slow Cooker Style

serves 6

Ingredients
– 1 lb chicken breasts
– juice of 1 lemon
– ~1 tsp turmeric

– olive oil
– 2 large carrots, chopped
– 1 medium onion, chopped
– 1 turnip, chopped
– 1 red bell pepper, chopped
– 4 cloves garlic
– 1 tbsp cumin
– 2 tsp coriander
– 1 1/2 tsp indian spice blend
– 1 – 15 oz can no salt added diced tomatoes
– 1 1/2 can-fuls of water
– 2 cups chopped fresh tomatoes (alternatively you can use 28 oz can diced tomatoes total and only 1 cup of the water above)
– 1 cup barley

– 1/2 baked pumpkin, scooped out of the shell

– 1 cup plain yogurt

Directions:

1. Place cleaned chicken in the bottom of your slow cooker. Pour/squeeze juice over it and sprinkle with turmeric.

2. Heat oil in a large pan. Add carrots through bell pepper and cook until softened. About 5 minutes. Add garlic through spice blend and mix for 30 seconds, until fragrant. Add canned & fresh tomatoes, water, and barley. Bring to a boil.

3. Pour boiled mixture over chicken. Add the scooped-out pumpkin.

4. Cook on High for 2 1/2 hours or Low for 5 hours. Mix well – the chicken should shred nicely into the whole mixture.

5. Add yogurt and cook on High for 30 minutes.

clearly there was a time lapse - no sun

This dish is mm mm good! It takes some prep, but I like the slow cooker aspect of it. It’s awesome with thighs as well and the fattier your yogurt (obvi) the better.

And now, since I never posted it before:

ThisWeekInWorkouts
Su – 45 minute elliptical
M – Circuit Strength 1
Tu – 4.63 mi run
W – rest
Th – Circuit Strength 2
F – 45 min Cycle
Sa – rest

Have you ever cooked with fresh pumpkin? If so, what did you make?

What’s the best fall thing you’ve made lately?

Tell me about your workouts!