Kitchen frenzy!!!

Yesterday I was home with the Bean, and I decided to catch up a little on my cooking. (Because I obviously haven’t done any of THAT lately.) I hoped that she would want to help, because sometimes she does, but even little sous chefs occasionally want to leave the kitchen. I cooked alone.

After breakfast, I made a quick batch of pesto to freeze. I used 1 packed cup of basil from our community garden plot that I absolutely HAD to pick, since the tomatoes are about to smother my basil tree. Blended together with parmesan, olive oil, gaaarlic, salt and pepper, I had enough pesto to fill 9 of the 12 ice cube molds in my tray.

Then I remembered we were out of bread. So I googled peanut butter bread, and I found a yummy recipe with just a little touch of peanut butter flavor. Into the bread machine it went, so it would be finished for lunch after a trip to the Children’s Museum.

Post-lunch (and museum), while the little one was dormant, I decided to tackle the peaches remaining from last week’s community garden foray. They were fallen peaches, none of them perfect, and I had already made peach conserve (~ 11/2 quarts) and a peach Anarchy cake. But still I had a couple of quarts left over, and the worms and mold were starting to reclaim what I had attempted to salvage. I opted to make another Anarchy cake (who can resist a name like that? and it’s sooo delicious), then trim and freeze the remainder. Later, with cake in the oven and near completion of the trimming portion of my plan, I remembered: Michael wanted to make a peach cream pie. Argh, argh, argh. All this work, and still no peaches for my freezer.

Somewhere in the midst of my peachy daze, I had a moment of clarity regarding the future. We were out of lunch meat, we still needed a dish to bring to the garden potluck (last night), and it was chilly outside. One stroke of brilliance later, a pot of Great Northern beans simmered away on the stove. With it, I eventually made a slapdash but delicious dip. Salad. Snack. I call it…

Deconstructed White Bean Hummus

  1. 1 cup cooked Great Northern beans
  2. 2 cloves garlic, chopped
  3. 1-3 teaspoons sage oil
  4. 3 large basil leaves, cut into chiffonade
  5. 1-3 teaspoons white balsamic vinegar
  6. 1 medium tomato, chopped (optional)
  7. salt and pepper to taste

Put all ingredients into a bowl. Toss to combine. Serve with crackers on which to perch your dip, or with bread to sop up the yummy dressing.

We peeled and pureed the dang peaches at midnight, by the way. Not enough for the pie…yet.

Is anyone surprised that I’m exhausted today?


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2 Responses to “Kitchen frenzy!!!”

  1. Von Cook Says:

    I think you missed something really important in the Pesto.

    Classic pesto recipes require a handful of pine nuts to make it richer, nuttier and more whole. It’s standard.

    BTW, the ‘Deconstructed’ word led me to read the whole recipe twice.

    Happy Cooking! Do blog again about your potluck event when you have one. =)

  2. fractone Says:

    You’re right! I did put pine nuts in the pesto when I made it, but obviously my fingers got away from me while describing it. MUCH better with the nuts.

    By “deconstructed”, I merely meant that the beans and other ingredients are not pureed, as in the standard hummus. Perhaps I could have chosen a better word…but I still can’t think of one.

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