Red Beans and Rice, Pistachio Pesto, and Peach Cobbler

The secret to my red beans and rice is to use sweet stewed tomatoes.  This off sets the heat of the chilis and makes your mouth sing.  Laaaaaaaa.  This version was veggie, but hot links can be easily added.  I find clients tend to like less meat in the summer.  Me, too.

My clients love sticky rice, so much so that they have a giant vat of it in their pantry, so that's what I use. It's pretty much the only grain they want...

Okay, this pesto is exciting, especially for my lactose intolerant friends.  Here's a (very) loose recipe, just play with the ingredients until you get the texture and flavor you crave.

Pistachio Pesto

Fresh parsley, washed (about 1 cup, packed)

Juice of one medium lemon

1/4 cup roasted, salted pistachios

1 garlic clove

Water (or chicken stock or veggie stock)

Olive oil

In a food processor, combine parsley, lemon, garlic, and pistachios.  Should form a thick paste.  Thin with whatever combo suits you.  If you want a lower fat pesto, try just using stock or water to get your desired consistency.  I used a little oil and a little water and kept mine on the thicker side.  

Toss with pasta, or top fish or chicken, or use as a dip....awesome!

This was a filet mignon that I roasted until medium rare, sliced thin to toss in a green salad with a ginger lime vinaigrette.

Peach cobbler.  It was all I could do not to dive into this.  Cobbler is fun!  I never knew what the process was, but now I'm obsessed.  You start by melting butter in the bottom of your baking dish, topping with a thin batter that consists of flour, sugar, baking powder and milk (not stirring it into butter).  Top with cooked fruit and bake until bubbly.  This baby got just a hair past "golden", but was not burnt, thank God.  My client's oven runs hot, and I set the timer a full 15 minutes before it was supposed to be done...oh, well.