Most of are in the situation where we strive to eat healthy. We can all think of plenty of things to make for a Christmas dinner that WE WOULD love, yet our families would balk at.
The challenge: post a recipe that meets with our approval and theirs.
The turkey is easy... But what will it be stuffed with?
With all the bean talk lately, I'll start with a green bean recipe. I love green beans.
Green Beans with Walnut Pesto
Pesto
1 cup walnut pieces, toasted, if desired
1/3 cup walnut oil (you CAN use olive, but if you do, use virgin or light, not extra virgin. We're looking for walnut taste here!).
1 1/2 packed cups parsley (not the curly stuff, either). Reserve a few nice looking sprigs of parsley for garnishing, if desired.
Salt
Chop 1/4 cup of the walnuts and set aside for later. Put everything else in the bowl of a food processor and pulse until you have a semi-smooth paste. You may have to scrape down the sides a few times. If necessary, drizzle in a bit more oil if it too thick to process. It should be the consistency of a natural, chunky peanut butter. Salt to taste.
Green Beans
2 lbs trimmed grean beans or haricot vert (which is what we call those skinny, skinny grean beans)
Water
Salt
1 tablespoon butter
If you are using haricot vert, you can leave them long, since they will look all pretty on the plates. Green beans should be cut into 1-2 inch pieces.
Boil the green beans in salted water for about 10 minutes (perhaps 5 or so for haricot vert). They should be a bit crisp still. If they are limp, go back in time and stop the cooking 3 minutes ago.
If you are serving them immediately, drain the beans. If you need some time, there's no need to drain the pot yet. Just remove the pot from the heat and pour in about two cups of cold water and give a quick stir. This reduces the heat enough to stop the cooking, but keeps them warm until you're ready for the next step.
At some point, drain the beans... Melt the butter in the pot, add the beans and toss gently with the butter. Remove from heat. Add pesto by spoonfulls and toss gently until coated.
Transfer to a serving bowl or plate. Sprinkle with reserved walnut pieces and garnish with a few sprigs of parsley (not the curly kind!)
This makes about eight good servings, but so many people don't eat green beans, plus you've got a lot of other sides at Christmas to dole out. This may be enough for a larger group, too. You decide how much is enough. I like it cold, the next day, but that's just me.
So, what else do we have on the menu?
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