Three Quick Recipes, Weekend Edition

We had guests this weekend. The kids were over the moon with extra friends on hand to play with, and Phil and I got to visit with two people we adore and who we don't see nearly enough of. When they left, the house was quiet(er), and it was too hot to cook. Sylvie and I tackled our out-of-control basil and made pesto for the first time ever while Phil and the boys were swimming.

When the men got home, the kids had a quick dinner, during which Tommy complained of a sore throat. He went to a MedCheck that confirmed strep. This left me about 15 minutes between getting his prescription filled and the start of Mad Men to make dinner for the local friends who come over for Don Draper and dinner every Sunday night. Fortunately, the pesto made a delicious pasta dish that whipped up quickly and was consumed in about 10 minutes.

Monday, back to work, Tommy home with Grandma, I didn't think of what to make for dinner until I was driving home. The pantry and pressure cooker let me make dinner in about 10 minutes.

One day I'm looking to get back to lingering over cooking. Not now. I've made peace with that.

Pesto
Fill a food processor with four (packed) cups basil leaves, 1/2 cup olive oil, 1/3 cup pine nuts, and two peeled garlic cloves. Whir up until it's a smoothish consistency. Then stir in 1/2 cup grated Parmesan and a couple good-sized pinches of course sea salt. If you're not going to use it immediately, put it in the fridge covered by about 1/2 inch olive oil.

Pasta with Pesto, White Beans, and Sun-Dried Tomatoes
Start boiling about 8 to 10 ounces pasta like rotini. Meanwhile, heat up 2 Tbsp. olive oil and gently cook 1 minced garlic clove for about 2 minutes. Now throw in 1 can drained cannelini beans, about 1/3 cup pesto, about 1/2 cup white wine, and about 1/2 cup drained sliced sun-dried tomatoes in oil (I buy dried and reconstitute in olive oil). Let this simmer/bubble for about five minutes while it cooks down. By this point, the pasta's done, so drain it, add it to the pan with the tomatoes and pesto, stir it around, grab a bowl, and go check on the progress of Stirling Cooper Draper and Price.

Crazy-Quick Rice and Beans
Dump 1 cup jasmine rice, 1 can coconut milk, 1 can drained black beans, and 1 (14.5-oz) can diced tomatoes into a pressure cooker. Cook on high 7 minutes. I didn't add spices, lest the kids turn up their noses (which they did anyway; sigh), but sprinkled some Adobo seasoning and chili powder when it was done. Despite what the kids insist without trying it, I found it delicious.