Fava Bean Pesto

Fava beans are still a fairly new food to my palette - and I adore them. If I had to guess, most folks look at them and don't know what to do with them. Others might have tasted them and thought they didn't like them. But for those of us that have figured out that if you get fresh fava beans, and prepare and cook them just right - they are divine.

This recipe is an example of that.

It is a labor of love. And if you have a little one - this might be done in steps (as outlined below) over a day or two (I've written the steps in the order I would suggest if you can't do this all at once). And trust me, it's just as good that way. If you have an older little one (3+ years old), enlist them to help! And if you are just plain busy, still try this on a weekend when you find good, fresh fava beans.

Ingredients
3-4 cups shelled fava beans (I started with about 3/4 of a plastic bag full of whole fava beans)
1/2 cup pine nuts, lightly toasted
1-2 cloves garlic (garlic adds spice here so adjust for your taste)
Salt and Pepper
1/2 Cup of more of olive oil

Step 1: Take the fava beans out of their shell
Step 2: Boil the fava beans for 5 minutes (don't go beyond this)
Step 3: Let cool and peel the outer shell. Note that you can keep this on, but it's bitter. Especially for a toddler taste - it's probably best to peel all the way.
Step 4: In a food processor, pulse the garlic. Then the pinenuts. Then add the beans and the olive oil and salt and pepper. 

The more (and higher quality olive oil) and salt you add, the more it will mellow the flavor. 

Our recent favorites to use this on are:
1. Quinoa pasta (we love this one) - Our little one GOBBLED this pasta up. To enrich it you can add frozen or fresh peas. To make a bit more fancy, you can add truffle oil. 
2. Make zucchini 'noodles' using something like this, and saute a bit and then toss a few tablespoons of this in. 


Here is an old fava bean posting for something with skins on 

Our Own Chicken Sausage

Sausage is expensive to buy and while I definitely like the convenience and the unique flavors some brands have come out with - I prefer this as a staple in our house instead.
1. I know what is in it
2. No weird ingredients
3. It's chicken (I don't do much pork)
4. Pretty darn cost effective

Ingredients
1 lb chicken (or pork, beef too, but I would change up the spice mixture)
1 - 1.5 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp fennel seed

(feel free to add or subtract any of the spices here)

Process:
Pour everything in a bowl.
Take off your rings or put on gloves - and get friendly with your meat mixture. Don't over blend but mix in the spices thoroughly.

I love using this in my pasta toss (quick healthy rice pasta cooked with chard and then mixed with this sausage, my own pesto and some jarred artichokes and olives and capers - easy and delish!)

You can also buy several pounds of ground meat, mix and freeze the extra so it's just ready for you next time.

Spanish Beef Stew

This. Is. So. Good!

Pretty easy and definitely a great freezer meal. I was inspired by this recipe here, but seeing as I cannot have tomatoes, it had to be modified. Plus, we didn't agree that the beef should go in after the onions - you won't brown meat that way! (you will steam it)

So here is the LL version:

Ingredients:
2 tbls good quality olive oil
2 lbs chuck roast, trimmed and diced into cubes
1 1/2 yellow onion, sliced
1 tsp paprika (if you are really sensitive to nightshades, omit this)
2 tsp dried oregano
4 cloves garlic, peeled and sliced (or smash if you are feeling lazy :) )
1/2 jar of pitted green olives sliced
8 cups chicken broth
salt and pepper to taste

Process
Warm the oil in your best dutch oven like pot over medium heat.
Brown the pieces of beef in batches. Set aside.

Cook the onions and garlic until soft and just getting caramelized. Season with spices.
Add the beef and broth and let simmer for an hour or two.

At this point you can let it cool and then freeze it. What I recommend is eating it with rice that has been soaked and then cooked. You can do this with the soup as you freeze it but then the rice soaks up the goodness. Just preference, but I would just make it when you defrost the soup.