Wednesday, May 8, 2013

What Mama's Cooking: Green Cecis with Zucchini and Artichokes in Fresh Sauce


Most times I savor a meal totally from scratch, but be real! I work all day and commute about an hour each way, add the gym or errands - I need quick. I always want healthy, too. Hence, this invention using my summer sauce that I keep frozen in recipe size batches. Since you don't have my summer sauce in your freezer, I'll tell you how to make it. You can scale up the recipe if you want to make more and freeze it yourself. Summer, farm fresh, organic tomatoes are the best.

xx Mama and Molly


Summer Sauce
4 to 6 heirloom tomatoes, cut into chunks
6 cloves of garlic, chopped
1 tablespoon extra virgin olive oil
A handful of fresh basil, chopped
Pepper and salt to taste

Sauté the garlic in the olive oil until barely golden and very fragrant. Add the tomatoes and cook to reduce the liquid. When you think it's about ready add the basil and cook a couple of minutes more. I only use pepper, but my husband adds salt to taste in the finished dish.

Green Ceci’s with Zucchini and Artichoke in Fresh Sauce

2 zucchini, cut into 1/2 inch thick rounds
2 bags of green garbanzo beans (also known as ceci's or chickpeas, I get mine at Wegman’s, you can use shelled edamame if you can't find the green ceci's,)
1 bag of frozen artichoke hearts
1/2 cup vegetable broth (I use one cube of "Rapunzel Vegan Vegetable Broth, No Salt Added" to 1/2 of water when I don't have my own)

While the sauce is reducing, if you're making the sauce from scratch or first thing if you're using jarred or frozen sauce, sauté the zucchini in the broth until it begins to become tender but is still firm. Add the artichoke hearts and the sauce (the frozen chunks are ok) and cook until it begins to boil. Add the frozen beans and once it begins to boil it's done. All of the veggies should be firm, not mushy.

Serve it with whole wheat breadsticks and take your time eating because it was quick to prepare.

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