Clean Out Cabinets Bean Dip

Staring down a lazy Sunday and one actually in town, I did what I always do...tackle a kitchen clean out and pantry reorganization job.  After I quick trip to the grocery store this morning, I found that I was running out of room in the pantry...not a problem I often run into but it happened today. So, out with the old and in with the new.  I had cans upon cans of beans that needed to see the light of day so a quick fix was in order.  I love Southern Caviar, (Paula Deen is the southern cooking queen!) so here's today's variation on the tailgate favorite based on what I had to use:
1 can black beans
1 can garbanzo beans
1 can northern beans
1 small can Rotel with green chilis
1 medium yellow onion
1 pint sunburst tomatoes
2 cloves of garlic
10 leaves fresh basil
1 bottle of Trader Joe's Tuscan Italian Dressing
Salt and Pepper

Dice the onions and garlic, half or quarter the tomatoes and roll the basil leaves together for a chiffonade.  Drain all the beans and rinse.  All goes into one bowl, toss with the dressing and salt and pepper to taste.  I love this dip or bean salad or whatever you want to call it because it is so versatile.  Today, I enjoyed it with soy and flax seed tortilla chips but I think it's great over romaine lettuce with grilled chicken or even served bruschetta style over grilled garlic bread.  It's a great way to empty the cabinets and enjoy a protein packed snack!

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Clean Out the Cabinets Bean Dip

Polenta Fries with Basil Oil and Parmesan Dipping Sauce

The last time we were in Philly visiting friends, we made a pit stop between sports bars at a swanky little restaurant to get some tasty treats.  One of which came in the form of a french fry served with a fondue dipping sauce and a drizzle of basil oil.  It was probably one of the best small plates I've had so I decided to give it a try for Supper Club.  Still working with the premade polenta I bought last week, I sliced the brick into fry sized pieces and tossed them in olive oil, sea salt and cracked black pepper.  We baked them at a really high temp in the oven until they came out crispy and golden on the outside and still fluffy on the inside.  As a base, I made a parmesan dipping sauce that could be made ahead and warmed through on the stove at a later time.  Here's the fix:

Dice 1/4 white onion and saute in about a tbsp of olive oil.  Once the onions are cooked through, add 1/4 - 1/2 cup milk, 1/4 cup italian cheese blend, 1/4 cup shredded parmesan, cracked black pepper and 1 tsp nutmeg.  Whisk until the cheese is melted completely and the sauce is creamy.  Once at supper club, I transferred the mixture back to a sauce pan and warmed it through again on the stove top.  I started a bit too early so I ended up adding a few tbsps of white wine to loosen it up again.  I am convinced that wine only makes everything better, so I'll add that to the recipe moving forward. Delicious!

The basil oil couldn't have been easier.  I have globe and sweet basil in my garden so I gathered a few handfuls and blanched the leaves in a little salted water.   Once I patted them dry, I added the leaves to a food processor, blended and added oil until I felt I had the right consistency.  The blanching brings out the basil flavor and helps to retain that beautiful green color.

When we were about to serve the 'fries', I placed the glass container of basil oil in a sauce pan with about an inch of hot water to help steep the basil even more.  I left it on the stove for about 10 minutes to warm through.

Plate it up!  I smothered the parmesan sauce over a dinner plate and placed the fries directly on top of the fluffy, creamy goodness.  Topped it all off with a little drizzle of the oil and then I forgot my manners. I couldn't resist grabbing one immediately off the plate before everyone else was served.  Whoops!

And because we take supper club seriously, we had many more delectable delights.  I am hoping Alison will share her bbq sauce recipe...and Squints her gouda mashed potatoes and corn bread...or maybe we can just have another supper club, PRONTO!

Veggie Pesto

Non-traditional pesto has become one of my favorite go-to foods especially when trying to get in my daily 5.  Using veggies along with herbs, nuts, olive oil and good cheese, you can create a lot of different tasty combinations that are flavorful and healthy.  My favorite, as of late, is pea pesto and it whips up in a heartbeat so it's a great quick grab.  I blend it all using my Cuisinart hand blender with the processor attachment and I usually vary the ingredients each time.  However, here's one that is pretty standard:

1 can sweet young peas or 8 oz. frozen peas, thawed and rinsed

olive oil (about 2-3 tbsp)

walnuts (between 1/4 to 1/2 cup depending on how much crunch you like)

parmesan cheese (about 3-4 oz)

a few basil leaves to taste (optional)

1 garlic clove (optional)

salt & pepper

Blend away!  Once it's whipped up, I use it as a sandwich spread (this morning I made an egg salad using 1 hardboiled egg and a tbsp pesto), a dip with crudite, a pasta sauce, a salad topper and occasionally just a bite by itself.  I feel okay about that though...it's a veggie pesto after all!