Hearty White Wine Lemon Sauce

I’ve been feeling a bit overwhelmed lately with how exhausting it is to eat in a way that is counter-cultural.  It’s expensive to be gluten free, and time consuming to make interesting, tasty food that is healthy.  I’m trying to be creative and come up with ideas to save money and time, but it’s still pretty tiring cooking this way for 6!

When I start to feel overwhelmed and frustrated I take a moment to talk to God about it.  I believe that the One who made heaven and earth, then moved heaven and earth to save us from the destructive patterns we created for ourselves, is able to give me strength to fulfill this calling…and it is a calling.  Hopefully this blog is blessing people, and I know my own family is being blessed, as well.  As Paul says in Philippians, “I can do all things through Christ, who gives me strength.”  I’m sure that verse doesn’t mean that we can do whatever we want, then God will help us with our own plans…certainly not an accurate interpretation.  It means that if God has called you to do something, no matter how big, he will enable you to do it.  What God calls you to, he equips you for!!!  You are never alone.

I made this meal to bring to a fancy luncheon at church a few months ago.  In order to save time I used our leftover beans and meat from tacos we had had the night before.  FYI, the lemon and wine cover any coconut flavor from the oil I used for sauteing.  If you want to know why I won’t saute with olive oil check out some of my posts under nutrition.  Olive oil changes when you heat it and becomes a poison.  Here’s the recipe:

1 Medium Red Onion, Chopped Coarsely

5 Cloves Garlic, Minced

3 Sprigs of Thyme

Juice from One Lemon

1/2 Cup White Wine

2-3 Cups Organic Chicken Broth

1-2 Tbsp White Bean Flour (optional…makes it a little thicker)

1 Cup White Beans

1-2 Cups Meat of Choice

2-4 Cups Organic Baby Spinach

1/4 Cup Raw Pine Nuts

Salt and Pepper to Taste

Coconut Oil for Sauteing (just enough to coat the pan…about 2 Tsp)

Saute the onion in coconut oil in a large pan over medium heat.  I let it turn a little brown for added flavor.  Add the garlic in for the last minute of sauteing.  Add the wine and let it reduce for a couple minutes.  Next stir in the bean flour, then add broth and thyme sprigs.  Feel free to pull the leaves off, but I prefer to let the thyme boil in, then remove the sprigs at the end (time saver).  Note: bean flour doesn’t tend to make clumps like wheat flour…it’s pretty easy to work with. Bring it to a boil, then turn down the heat and let it simmer a couple minutes.  This is a good time to add the salt and pepper, as well as the lemon juice.

Add meat, beans, and spinach (and maybe a little more seasoning).  Turn the heat off fairly quickly and keep stirring, until the spinach has wilted in.  If you turn the heat off quickly enough the spinach won’t turn brown.  Serve over noodles, whole grains, or red potatoes.  Sprinkle the pine nuts over it before serving.  Avocado is really good on it, too!  I had it with quinoa for lunch.  Enjoy!

Here’s a picture of the sauce before I added the spinach.  I love the color from the red onions!