Senior Connections Senior Connections Sept 2019

September Recipes 1 tablespoon sugar 1/4 teaspoon pepper 1 teaspoon cornstarch 1 tablespoon canola oil 1-pound green (or yellow or purple!) beans, ends trimmed and cut into 2-inch lengths 1/2-pound mushrooms, sliced thinly 1/2 red onion, peeled and sliced thinly 2 cloves garlic, peeled and minced sesame seeds CHRISTIE SCHLUETER The garden is in full giving mode. After taking a walk in my garden, I gathered some produce and pro- ceeded to make these recipes over a couple days. So much to use and so fresh! Visit your farmers market or share with people your extra produce so they can experience the goodness and healthiness of growing your own food. Visit Cooking in the Country with Chris on Facebook for weekly recipes that are tasty yet healthy! Romesco Sauce This sauce originated in Catalonia the most north- east region of Spain. Basically, it is charred tomatoes, roasted red pep- pers, pureed and thickened with toasted almonds and bread. Ingredients 4 Small Roma tomatoes 2-3 Roasted red peppers 3 Cloves of Garlic 1 C. Almonds, raw 1 Slice of Bread 2 Tbsp. Parsley 1 Tbsp. Lemon juice 2 Tbsp. Olive oil 1 tsp. Smoked paprika Salt and Pepper to taste Instructions In a small bowl, combine soy sauce, water, and ses- ame oil. Add sugar, cornstarch, and pepper and stir until blended. Set aside. Over high heat, heat a wide, heavy-bottomed pan or wok. Add canola oil and swirl to coat bottom and sides of the pan. Heat until hot but not smoking. Add green beans and spread in a single layer on the bottom of the pan. Stir-fry for about 2 to 4 minutes or until half done. Add mushrooms, onions, and garlic. Cook, stirring regularly until vegetables are tender yet crisp. Stir sauce mixture to redistribute cornstarch and add to pan. Cook, stirring regularly until thickened. Transfer to serving plate and garnish with sesame seeds if desired. Serve hot. Pesto Stuffed Tomatoes When basil is in season try to use it daily, it is the essence of summer! Ingredients 4 tomatoes, cut in half diagonally � � � � � � � � � � � � � � � � For the pasta 1 Tbsp. Olive oil 2 Cloves of Garlic, chopped 3 C. Kale, chopped 1 tsp. Red pepper ﬂ akes 1/2 tsp. Salt 1 Box Pasta of choice (try thick ribboned or pasta with lots of waves for sauce to remain in) Submitted Photo Pesto Stuﬀ ed Tomatoes Bean and Mushroom Stir-fry Stir fry is one of the fastest meals ever! This is a great way to use up beans, if you have other vegeta- bles such as zucchini, carrots, broccoli, add them too, the more the merrier! Ingredients 1/4 cup soy sauce 1/4 cup water 1 teaspoon sesame oil Instructions Start heating water for the pasta. Cook according to package instructions. Then make the romesco sauce. Place all the sauce ingredients into a food processor or blender. Blend on high, scraping the sides down as needed until the sauce is nice and smooth. May take a few minutes. 3. Now add the sauce to a small sauce pan, heat on low. Stirring occasionally until the sauce has cooked and is nice and hot and bubbly. 5-10 minutes. While the sauce is heating and pasta is cooking. Saute the kale. Heat the olive oil in a non-stick pan on medium high, then add the garlic and kale. Then the red pepper ﬂ akes and salt. Saute for about 2-4 minutes until the kale has softened, reducing heat as needed. Remove from heat. When the pasta is ready. drain and return to the pot, then add the kale and romesco sauce. Toss to coat the pasta in the sauce. Serve immediately! Senior Connections HJ.COM More RECIPES on Pg 14 �� Senior Connections September 2019 13

Senior Connections Senior Connections Sept 2019 | Page 13