It’s February and that means all things hearts and all things red and pink.
Now I am the first to defiantly declare that I hate pink. But as I mature my mind has opened up a bit to taking an interest in the girly color. I actually own three articles of clothing in the pink family!
But when it comes to pink foods, I’m all for it!
We’re talking beets. Again!
These pasta purses are simple to assemble and would definitely make for quite the showstopper at your Valentine’s dinner this month.
Using wonton or egg roll wrappers makes homemade ravioli a less daunting task. To cook the beets, either roast them in the oven or boil them until tender.
Beet Pistachio Ravioli
- 2 beets, peeled, chopped, and cooked until tender
- 1/2 C ricotta cheese
- 1/2 C parmesan cheese
- 1/4 C shelled pistachios
- 3 tbsp mascarpone cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1 pkg (12 oz) wonton wrappers
- water, for sealing the ravoili
- melted butter, for serving
- Meyer lemon olive oil, for serving
- cooked pancetta or bacon, for serving (optional)
- fresh mint, for garnish (optional)
- Place cooked beets, ricotta, parmesan, pistachios, mascarpone, S+P in a food processor and puree until smooth.
- Place a small spoonful in the center of a wonton wrapper. Dip finger in a shallow bowl of water and trace the edge of the wrapper. Pinch wonton into a little purse. [see photos above] You can also simply fold the wonton wrapper into triangles.
- Cook assembled wontons in a pot of boiling salted water for approximately 4 minutes, until the wonton wrapper is clear and the ravioli float to the top.
- Serve ravioli warm with a drizzle of melted butter, Meyer lemon olive oil, S+P. Add some crispy pancetta or bacon for texture and fresh mint for freshness and greenery.
*This recipe is adapted from Erica at http://www.forkknifeandlove.com/easy-beet-pistachio-ravioli-with-lemon-butter-sauce/*
Traditionally speaking, I’m not the biggest pesto fan. I’m of course talking about the no frills basil and pine nut version. Maybe if I made my own I’d feel differently, but whenever I order something with pesto on it at a restaurant I don’t get that bright herby punch I’m expecting. I’ve made a couple unique pestoes on the blog before, Jalapeno and Beet, and we’ve loved both of them. The jalapeno one has been made multiple times already. And come to think of it, I have beets in the fridge right now without a planned future…
But today we’re talking about a new variety of pesto. One that exceeded my expectations! I had an abundance of mint and the internet at my fingertips. I decided to give this pesto twist a try and I am oh so glad I did! I don’t often work with pistachios, in fact, I tend to forget that they even exist. I don’t know why, they’re quite delicious!
I served the pesto over pasta originally. The leftovers brightened up my sandwiches during the week for lunch – I put cooked chicken, cheddar cheese, pesto, and spinach in a pita and gave it a quick toast in the toaster oven. Perfect.
Pistachio Mint Pesto
- 1 C shelled pistachios
- 1 C shredded Parmesan cheese
- 1 C fresh mint
- 1 C fresh parsley
- 2 cloves garlic
- 1/2 C olive oil
- juice 1 large lemon
- Put all ingredients in a food processor and pulse until smooth, scraping the sides of the bowl as needed.
*This recipe is adapted from Denise at http://sweetpeasandsaffron.com/2015/09/pistachio-mint-pesto.htmlhttp://sweetpeasandsaffron.com/2015/09/pistachio-mint-pesto.html*
Rena created beautiful chicken packages filled with pistachio and almonds to complement Genesis 43:11.
“And Israel their father said to them: If it be so, then do this: take from the best of the land in your vessels and bring the man a gift: a little balsam, a little honey, some gum and resin, pistachios and almonds.”
The definition of contrition is sorrow for sin arising from fear of damnation. The gifts given to Joseph from his brother were not gifts fit for a king, but rather a care package from home. The foods native to Israel are considered to be a symbol reminding Joseph of his betrayal; an effort to make him feel guilt.
Contrition is not a concept I agree with. And a God to be fearful of is not one I want to believe in. I can understand that religion and God is often used to impart “right” and “wrong”, especially on children, but I do not believe in using fear as a way to teach morality.
One of my favorite quotes is, “Integrity is doing the right thing, even when no one is watching.” by C.S. Lewis. And that philosophy is how I view God. I don’t make my decisions based on fear of God, I don’t do what I think it right because God would want it to be that way. I’d like to think that God is judging me on who I am, not who I am because of a fear. I think genuine actions are the most important.
Pistachio Almond Chicken Parcels
- 3 boneless, skinless chicken breasts
- 1/2 C ground toasted shelled pistachios
- 1/2 C ground toasted almonds
- 1/2 C plain breadcrumbs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 C honey, plus more for drizzling
- Preheat oven to 350 degrees F.
- Cut chicken breasts in half to create 6 thinner breasts.
- Combine the remaining ingredients.
- Spread 1-2 tbsp of nut mixture on each chicken breast. Roll chicken and place in a greased baking dish. Top with any remaining nut mixture and drizzle with honey. Bake 30-35 minutes.
*This recipe is adapted from Eating the Bible by Rena Rossner*
The nut mixture would be great placed in crescent rolls too!
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