Showing posts with label beans and legumes. Show all posts
Showing posts with label beans and legumes. Show all posts

10 February 2016

Mellow Red Lentil Soup

I'd picked up a bag of red split lentils around Christmas, because winter is Soup Season, but then the weather kept being so mild and spring-like that, while I still wanted soup, the thick rib-stickingness of lentil soup did not appeal. But then it starting snowing and now it looks as if it will never stop snowing. Hooray. Winter is finally here ... and now it can just go away already.

This soup is based on Chobani's "Red Lentil Soup" but I've mixed it up a little to create, imho, deeper flavors. I really don't know why the original recipe doesn't call for blooming the spices or sweating the onions in the butter first -- doing either (or both) creates a soup with deeper, more integrated flavors and a superior aroma.

I also used low-sodium fat-free chicken broth instead of water, doubled the amount of pepper, and threw in some sweet curry powder for extra flavor. Swapping the butter out for olive oil and omitting the pepper-infused butter drizzle was just because 1) I have lots of olive oil and 2) I didn't want a buttery soup.

Making this soup was also a great excuse for busting out the jar of Aleppo (halaby) pepper I'd picked up at Penzeys after I'd run out of crushed red pepper flakes. I wanted something a bit less brash and generic than red pepper flakes and the sales associate recommended Aleppo. It has a lovely smoky aroma and the heat is about on par with an ancho chile.

Mellow Lentil Soup

Yield: 6


  • 3 Tbsp olive oil
  • ½ tsp Aleppo pepper
  • 1 Tbsp sweet curry powder [Penzeys Maharajah Style]
  • 1 cup finely chopped red onion
  • 1 cup finely chopped peeled carrot
  • 4 garlic cloves, minced
  • 16 oz bag red split lentils, rinsed and picked over
  • 2 qts low-sodium fat-free chicken broth [Pacific Organic]
  • 4 oz cup plain Greek yoghurt
  • Salt and black pepper, as desired


  1. Heat olive oil, Aleppo pepper, and curry powder in a large Dutch/French oven. Add carrots, onions, and garlic. Cook, stirring regularly, until onion is translucent and everything is very fragrant.
  2. Add lentils and broth. Bring pot to boil. Reduce to a simmer, cover, and cook for 20 minutes.
  3. Remove pot from heat. Stir in yoghurt and process with an immersion blender until desired level of smoothness is reached. Season to taste.
  4. Serve immediately or refrigerate until needed. Soup will thicken as it sits. If desired, add a bit more broth when reheating to loosen it.

When I make this again, I think I'll cut out the yogurt and replace some of the broth with coconut milk. The yogurt adds a welcome creaminess, yes, but the coconut milk would do the same while eliminating a step. Also, I just like the idea of red lentils, curry, and coconut.

03 February 2016

Slow Cooker Sausage & Bean Soup

I had half a pound of raw sweet Italian sausage in the fridge, leftover from the "Tomatoey Macaroni & Bean Soup," and while at first I was all "I'll make a slow cooker Italian sausage pasta sauce all chunky with vegetables and heavy on the garlic" I actually ended up making a soup, because soup is definitely in season now ... and I'm not done experimenting with grilled cheese. The Husband picked up a lovely hearty loaf at Brooklyn Baking Company and it toasts up just wonderfully. Vastly superior to the "farmhouse" white I'd picked up in the Stop & Shop bread aisle.

Anyway, this soup tastes pretty great, is easy to prepare, and reheats well. To make it even easier, I did most of the prep -- chopping, browning, etc -- the night before and just dumped everything into the slow cooker the following morning. I had originally intended to throw the zucchini in with everything else at the start of cooking, but then I thought it might go a bit squishy and no-one wants squishy zucchini. Twenty minutes at the end was just enough time to soften (but not squishify) the zucchini.

Slow Cooker Sausage & Bean Soup

Yield:4-6, depending on appetite


  • ½ lb ground sweet Italian sausage
  • ½ finely chopped onion
  • 4 cloves garlic, crushed
  • 15.5 oz can Great Northern Beans, drained and rinsed
  • 14.5 oz can crushed tomatoes [Muir Glen]
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • ½ Tbsp salt-free Italian seasoning
  • 1 bay leaf
  • 2 cups low-sodium fat-free chicken broth [Pacific Foods]
  • 1 cup chopped zucchini
  • Salt & pepper, as desired


  1. Brown sausage in a hot skillet. Transfer sausage to slow cooker. Drain oil from skillet. Add onions and garlic and cook, stirring regularly, until onion is translucent.
  2. Put onions, garlic, beans, tomatoes, carrots, celery, seasoning blend, bay leaf, and broth in with the sausage. Cover and cook on Low for 8-10 hours.
  3. Add zucchini, stir, and cook for another 20 min or until zucchini is desired tenderness.
  4. Remove bay leaf, season to taste, and serve.

27 January 2016

Tomatoey Macaroni & Bean Soup

Let's face it, a hearty soup and crispy-yet-oozy grilled cheese is just the best winter food pairing in the world and I'd eat it every day at every meal if I thought I could get away with it. Certainly, last weekend's snow storm was the perfect excuse for getting out the grill pan and experimenting with cheeses to find the perfect combination of melty deliciousness. At the moment, that seems to be a 50/50 blend of Cabot's Colby Jack and Seriously Sharp cheddar -- it's marvelously gooey and sharp.

And what soup did I pair with all those grilled cheese sandwiches? A hearty-but-not-heavy tomato and bean soup. It went together all easy-peasy, was extremely yum, and the leftovers (little as there was) reheated really well. It's just my preference, but I mashed half the beans in this soup to thicken it up for real stick-to-your-ribs-ness. You could leave them all whole, but you'll have a thinner soup. Either way is good for dunking grilled cheese, though.

Tomatoey Macaroni & Bean Soup

Yield: 4-6, depending on appetite


  • ½ lb ground sweet Italian sausage
  • 1 cup finely chopped onion
  • 4 cloves garlic, finely chopped
  • ½ Tbsp salt-free Italian seasoning blend
  • 32-oz carton low-sodium fat-free chicken broth [Pacific Foods]
  • 1 cup elbow macaroni [Hodgson Mill Ultragrain Elbows with Quinoa]
  • 2 15 oz cans cannellini beans, drained and rinsed
  • 28 oz can crushed tomatoes [Muir Glen]
  • Grated parmesan, if desired


  1. Brown sausage over medium heat in a large French/Dutch oven. Remove browned sausage from pan, draining off the oil.
  2. Add the onion and garlic to the pot and cook, stirring, for 3-5 minutes or until the onion is translucent and everything is very fragrant.
  3. Add the seasoning blend and chicken broth to the pot. Heat broth to boiling. Add the macaroni and cook for 5 minutes or until the pasta is al dente.
  4. Pour one can of drained beans into a bowl and smoosh with a fork or potato masher. Add to the pot along with the other can of drained beans, crushed tomatoes, and sausage. Reduce heat to a simmer and cook for 10 minutes or until everything is heated through and soup is thickened.
  5. Serve garnished with grated parmesan, if desired.

17 January 2016

Slow Cooker Peanut Chicken

When I put Pillsbury's "Slow-Cooker Spicy Chicken in Peanut Sauce" on this week's menu plan I wasn't really thinking about how The Husband might react to it. But, the week moved along and it was the only supper left unmade, I started to fret. Cumin? Cinnamon? Chiles? Peanut butter?

Oh, he was going to hate it.

But he didn't. Except for the peanut garnish (which was too crunchy), he thought the dish was fine and would eat it again. Hooray. I quite liked the dish myself, although I found it more aromatic than flavorful. Other cook's comments on the recipe suggest I am not alone in this, so I might follow a few of their suggestions next time (yes, it's worth making again) and use more peanut butter (maybe a few tablespoons of PB2 stirred into the amount of peanut butter already called for?), more garlic, and add a squirt of sriracha.

09 December 2015

Easy Tomato & White Bean Soup

Last weekend I made a pot of fire-roasted tomato and white bean soup that was so good, I put it on this week's menu plan. I love soup and happily eat it for supper, lunch, and even breakfast. Does it matter that the thermometer says it's a balmy 47°F out and my irises are poking spring-green tips out of the mulch? No, it matters not a whit. It's soup season.

So, yeah, expect to see more soups. I know foodie social media is all about cookies this time of year, but I don't really feel like baking yet ... I crave savory things. Stews and soups. And grilled cheese!

I used chicken broth because it is what I had on hand. Feel free to make the soup vegan by substituting vegetable broth.

Easy Tomato & White Bean Soup

Yield: 4


  • 1½ tsp olive oil
  • 1.5 oz minced carrot
  • 1 oz minced shallot
  • 2 cloves garlic, minced
  • 1½ tsp salt-free Italian seasoning blend
  • ½ tsp ground black pepper
  • 4½ oz can diced fire-roasted tomatoes
  • 15 oz can Great Northern beans, drained and well-rinsed
  • 14&frac12 oz can fat-free, low-sodium chicken broth


  1. Heat oil in a French/Dutch oven over medium-high heat. Add carrot, shallot, and garlic. Cook, stirring, 3 to 5 minutes or just until tender and fragrant.
  2. Stir in tomatoes, seasoning, pepper, beans, and broth. Cover. Bring pot to a boil. Reduce to a simmer and continue to cook, stirring occasionally, 15 minutes longer. Adjust seasonings as necessary. Serve.
  3. Want a thicker, creamier soup? Remove two cups of soup from the pot and puree with an immersion blender, then whisk back into the pot.

I served this soup with waffled grilled cheese sandwiches I made by splitting Pillsbury Grands! biscuits open like a book, smearing them with butter, stuffing with shredded Red Leicester, smooshing shut and then waffling for 3 minutes. They were pretty tasty, but might have been better if I'd combined with Red Leicester with a "meltier" cheese like Gruyère? I shall have to experiment with all the cheeses ...

21 November 2015

Creamy Vegan White Bean & Tomato Soup

I was supposed to go to attend a workshop Friday morning and then run a bunch of errands (including much-needed grocery shopping), but my car had other ideas and chose to spend the day at Firestone. Happily, The Husband found the time to pick me up from Firestone and bring me home, so I could do useful home-based things ... and not put a chair through the television in the waiting area, which was playing nonstop daytime talk shows that just ... UGH.

So. Home! No groceries! The lunch I'd planned on eating at a twee juice cafe was obviously impossible. What could I make that would feed both of us? Soup, of course. Comforting, filling, healthful soup. Without carrots or celery, because they were still at the grocery store, unbought.

But I had beans. And garlic. And tomatoes. And vegetable broth.

I pureed half the beans with my food processor to give the soup a dairy-free creaminess. Not that we're dairy-free! I just didn't see the point in "wasting" the remaining milk for The Husband's tea. (Again, no groceries). I also used vegetable broth in this soup, because it was going to be a vegetable soup so why meat it up? I know some people don't like to use vegetable broth -- claiming it tastes "sweeter" than chicken -- but I find College Inn Reduced Sodium Garden Vegetable Broth tastes quite vegetal and is definitely not "sweet."

Anyway, this turned out to be quite a yummy dairy-free vegan bean soup. Well-seasoned, creamy, and tomato-y with just a little kick from the pepper. As with many soups, it's even better the next day so try not to eat it all at once!

Creamy Vegan White Bean & Tomato Soup

Yield: 4


  • 1 Tbsp olive oil
  • 4 oz chopped sweet onion
  • 3 cloves garlic, minced
  • 2 15 oz cans great Northern beans, drained and rinsed
  • 3 cups reduced-sodium vegetable broth [College Inn]
  • 14.5 oz can no-salted-added fire-roasted diced tomatoes [Muir Glen]
  • 1 Tbsp salt-free Italian seasoning blend [Penzeys Tuscan Sunset]
  • ½ oz dried parsley
  • ¼ tsp black pepper
  • Salt, to taste


  1. Heat olive oil over medium in a large French/Dutch oven. Add garlic and onion and cook, stirring regularly, until onion is translucent and everything is very fragrant.
  2. Meanwhile, combine one can of beans with one cup of broth in a blender or food processor and puree.
  3. Add puree, remaining beans and broth, tomatoes, seasoning blend, parsley, and pepper to pot.
  4. Bring pot to a boil over high heat, then reduce heat and simmer, covered, about for ten minutes. Season with salt to taste, if desired.

17 June 2015

Quick White Bean Salad

I first made this bean salad for our Memorial Day picnic, because I knew we were going to stuff ourselves with burgers and deviled eggs so should probably pack a healthy side. Also, I wanted something mayonnaise-free that could sit on out on a warm picnic table in the woods for a bit without becoming intestinally exciting.

Anyway, it was so good that I've made it several times since. It's a very simple recipe and works well with other herbs, so feel free to use whatever you have too much of in the garden! I especially like it with fresh dill.

Quick White Bean Salad

Yield: 4


  • 15-oz can white beans, rinsed and drained
  • ½ cup finely chopped red onion
  • ½ cup finely chopped celery
  • Generous handful finely chopped fresh parsley
  • Small palmful finely chopped fresh rosemary
  • 1 Tbsp garlic vinegar
  • 2 Tbsp olive oil
  • Salt and pepper, to taste


  1. Combine beans, onion, celery, parlsey, and rosemary in a large bowl.
  2. Whisk together vinegar, olive oil, salt and pepper in a measuring cup or small bowl.
  3. Pour dressing over bean mixture, tossing to coat. Cover and chill for several hours.

20 May 2015

Fried Pork Chops & White Bean Salad

Sometimes, I have reasonably good idea about what main dish I'll serve for supper, but don't really plan on a side dish, because I'll just microwave some frozen vegetables or something and call it done. But then it comes time to cook and I realize I'm not really in the mood for microwaved frozen anything ...

Pan-fried thin-cut pork chops and white bean salad. Yum.
Beans to the rescue! Jazz them up with diced vegetables and a quick vinaigrette and there's a bean salad to be (reasonably) proud of.

White Bean Salad

Yield: 4


  • 15 oz can white beans, drained and rinsed
  • ½ cup finely diced seeded cucumber
  • ¼ cup finely chopped red onion
  • ¼ cup finely chopped red bell pepper
  • 2 Tbsp olive oil
  • 3 Tbsp garlic vinegar
  • Penzeys Tuscan Sunset
  • Parsley
  • Black pepper


  • Combine all ingredients, seasoning to taste.
  • Cover and chill in the refrigerator at least an hour before serving.

01 May 2015

Easy Italian Chicken, White Beans, & Tomatoes

I've been making this chicken and beans dish for a while now, but somehow I never managed to write it up. It's a rich, tomato-y dish that definitely warms up your insides. There's some sauce -- but not a lot as I cook everything without a lid so most of the juices render down -- and that's perfect for dunking crusty chunks of bread. I've been using cans of Cirio Cherry Tomatoes that I picked up at Big Lots on impulse, but I'm sure canned diced or crushed tomatoes will work fine when I run out.

Chicken Thighs With White Beans & Tomatoes

Yield: 4


  • 1 Tbsp olive oil
  • 4 boneless skinless chicken breasts
  • 4 garlic cloves, minced
  • 1 small onion, chopped
  • 14.5 oz can cherry tomatoes (pomodorini)
  • 2 Tbsp salt-free Italian seasoning blend
  • 15 oz can white beans, drained and rinsed
  • Salt and pepper, to taste
  • Grated parmesan, as desired


  1. Heat oil in a large skillet. Add chicken thighs and cook until lightly browned on all sides. Remove thighs to a shallow bowl.
  2. Add onion and garlic to skillet and cook, stirring regularly, until onion is translucent.
  3. Add chicken and any juices back to skillet along with the tomatoes and Italian seasoning. Cook for 10 minutes or until chicken has reached 165°F. (Don't cover the chicken, because you want the liquid to cook down).
  4. Add beans to skillet and cook until heated through. Season with salt and pepper to taste, sprinkle with cheese, and serve.

22 November 2014

Black Bean & Beef Burgers

The first time I made these black bean and beef patties, I made them for my work lunches because I wasn't sure if they were "good enough" to inflect upon The Husband. I ate them with steamed spinach and Side Mates' quinoa with rice, black beans, and corn. It was all very good -- even of the third day, I was all smugly "yum! what a clever cook I was to throw this deliciousness together!"

Work lunches all "neatly" packed in EasyLunchboxes

I've made these twice now and still not tested them out on The Husband ... because I'm enjoying them too much to share!

Black Bean & Beef Burgers

Yield: 6 patties
Prep Time: 10 mins.
Cook time: 15 mins.
Total time: 25 mins.


  • 1 cup canned black beans, rinsed and drained
  • 1 lb ground beef
  • ¼ cup finely chopped red onion
  • 1 Tbsp Penzeys Arizona Dreaming
  • ½ tsp salt


  1. Mash beans in a large bowl. Add all other ingredients. Mix to combine.
  2. Shape into six similarly-sized patties (a half cup measure is useful for this).
  3. Place burgers on a small rimmed baking tray and bake at 400°F for 15 minutes or until cooked through.

I used Nature's Promise low-sodium organic black beans and organic grass-fed beef for these burgers. Nature's Promise is Stop and Shop/Giant's natural and organic house brand. I buy a lot of the Nature's Promise organic products because the quality and price are good. No-one's paying me to promote Nature's Promise, I just know that many of us are trying to eat "better" and buy good quality ingredients while still minding our pennies and ... this is how I do it, anyway.

21 August 2014

Improv Challenge: Beans & Bacon

I'm a sucker for Campbell's "Bean With Bacon" soup, but I don't eat it as often as I crave it as it's full of salt. And, yes, I know the Healthy Request version has half as much sodium, but that's still too much considering I'm likely to eat the entire can in one sitting. Also, quite frankly, the stuff I buy now seems neither as beany nor as delicious as the Campbell's "Bean with Bacon" of my childhood memories!

So I decided to just go ahead and make my own version of the soup for August's Improv Challenge. Sure, it's hot and humid out. Sure, the air conditioner is constantly cycling on. It's the best time ever to make soup! Or not. But I wanted soup and soup I would have.

I started by looking at the ingredients on the back of the soup can:
And then converted them into something I could handle:
Canned small white beans, lower-sodium bacon, tomato paste, carrot, celery, onion, bay, thyme, low-sodium fat-free chicken broth, salt, pepper, liquid smoke.
The soup I ended up with was surprisingly tasty for a first attempt ... although, admittedly, not exactly like the canned version! It's smoky, bean-y, and bacon-y and that's good enough for me. (I do find myself thinking I might get better results using finely shredded bits of smoked ham instead of bacon? My mom makes her split pea soup using the meaty bone from her Easter ham and that might work here, too).
White Bean & Bacon Soup

1 1lb 13oz can small white beans, drained and well rinsed
6 strips lower-sodium bacon, chopped fine
3 Tbsp tomato paste [Amore]
1 carrot, chopped small
1 small onion, chopped small
2 ribs of celery, chopped small
2 large garlic cloves, pressed
1 bay leaf
½ Tbsp dried thyme, crushed
3 cups low-sodium fat-free chicken broth [Pacific Foods]
Salt and pepper, to taste
Liquid smoke, to taste [Lazy Kettle]
Crispy bacon, for garnish

Pretend it is late October. Cook bacon in large heavy pot on medium-low for about 15 minutes, stirring regularly, or until bacon is crispy and as much fat as possible has rendered out. Remove bacon.

Drain all but 1 Tbsp bacon fat from pot, reserving fat for another use. Add celery, carrots, onion, and garlic and cook, stirring frequently, for about 5 minutes or until the vegetables are softened and covered in bacon-y goodness.

Add the beans, broth, bay, thyme, and tomato paste. Cover and allow to gently simmer on low for 30 minutes.

Remove bay leaf. Puree a little of the bean mixture with your immersion blender (or puree a few cups in a "proper" blender) so your soup is half puree and half chunk (or however you like it best). Stir in bacon. Let simmer uncovered for 10 minutes (this will help the soup thicken).

Season to taste with salt, pepper, and liquid smoke. Garnish with additional crispy bacon bits, if desired.
(I apologize for my photos! I had to take them with my phone as my camera has gone missing. We had people over last weekend and I did a quick tidy hide-all-the-things before they arrived ... and I hid my camera so well I still don't know where it is!)

23 July 2014

More Beanz!

My bush green beans are quite ... prolific ... this year and I'm having a little trouble keeping up! Usually, by the middle of July, the plants have fallen prey to some hungry critter or been crispified by drought and bean production is over. This summer ... well, I'm pretty sure my cats have zeroed out my neighborhood's rabbit population and, thanks to cooler than normal temps and some decent rain, my bean and chard bed is a dense jungle! I'm not bothered that the chard is getting monstrous (it will be good whenever I harvest it) but leave beans too long and they go all woody and "untasty."

Over the weekend, I made a bean and tuna salad using one of Plated's recipes but subbed with my own green beans instead of their haricot vert as those were brownish and unappetizing looking. Anyway, the salad was dead easy to throw together -- just blanched beans, kalamata olives, cherry tomatoes, parsley, dill, shallot, garlic, olive oil, lemon juice, dijon, sea salt, and black pepper -- and I'll definitely make it again with more garden beans and cherry tomatoes (if, by happy coincidence the beans are still bearing when the tomatoes ripen).

The bean salad was meant to be served with oil-poached tuna, but I chose to poach my tuna in low-sodium fat-free chicken broth because the Plated recipe called for poaching the tuna in 1½ cup extra virgin olive oil and my parsimonious brain was like "Dude! That's $7 worth of oil! Duuuude! And you only keep two tablespoons! The rest gets thrown away?! WTF?" Anyway, the salad was fine served with broth-poached tuna as I ended up flaking the tuna and tossing everything together to make two meals for work.

I also made an easy minestrone with green beans, garden basil, canned tomatoes, and a farmers' market zucchini I had kind-of forgotten about in the back of the crisper. It came out pretty well for something that was just "Well, I'll saute some onion and garlic and carrots and celery and then add some chopped green beans and broth and herbs and zucchini and tomatoes and salt and pepper and just keep fiddling until it tastes right."

17 July 2014

Improv Challenge: Popcorn & Peanuts

I had a lot of fun with this month's Improv Challenge ingredients. Neither popcorn nor nuts are something I eat much of anymore as they can cause terrible gastric distress. But I love how they smell and taste and the textures ... sigh. So I set out to make something I could eat that would still meet the Challenge's requirements.

Why not, I thought, literally make popcorn chicken? Served with some kind of spicy peanut butter-based sauce, like the kind you get with chicken satay? Not wanting to spend a lot of time at the grocery store, buying ingredients I might not use again, I stuck to what I already had on hand, using the ingredient lists for Annie Chung's Thai Peanut Sauce and House of Tsang's Bangkok Peanut Sauce as a guide for my sauce.
Popcorn Chicken With Spicy Peanut Butter Sauce
Serves 2 or 3 depending on appetite and sides.

1 lb boneless skinless chicken breasts, cut in half lengthwise
3.3 oz bag microwavable plain salted popcorn, popped
2 egg whites
2 Tbsp cornstarch
½ tsp plus ½ tsp sriracha sauce [Huy Fong Foods]
3 Tbsp creamy peanut butter [Jif Natural]
2 Tbsp honey
2 Tbsp soy sauce or coconut aminos [Coconut Secret]
2 Tbsp lime juice
Peanut oil, for frying [Whole Foods Roasted Peanut Oil]

Whisk together the peanut butter, coconut aminos, honey, lime juice and ½ tsp sriracha until well combined. Set aside until needed.

Put the popcorn in a food processor and pulverize until fine. Shake through a sieve to remove any unpopped kernels ("widows") or bits of hull. Dump sieved popcorn into a pie plate or bowl. It will be very fluffy.

Whisk the egg whites, cornstarch, and remaining ½ tsp sriracha together in a shallow bowl or pie plate.

Dip the chicken strips first into the cornstarch mixture and then into the popcorn, smooshing the popcorn bits quite firmly into the chicken to help them stick. Set chicken on a wire rack over a jelly roll pan and pop in the fridge for about 30 minutes. (I first read about "resting" the breaded uncooked chicken in an issue of Cuisine at Home and I find the breading does seem to stick better).

Heat enough peanut oil to just cover the surface of a large frying pan. Once hot, cook the chicken strips in batches for 3-4 min on each side or until beautifully golden and cooked through (use a splatter guard, if you have one, because this gets messy). Allow cooked pieces to drain on rack (not the rack that was covered it raw chicken!) as you cook the others.

Serve with spicy peanut butter sauce.
The chicken comes out very light and super crispy -- as if I'd used panko instead of popcorn -- and reminds me a bit of chicken katsu. While there isn't a lot of popcorn or peanut flavor to the chicken strips, it pairs very well with the yummy peanut sauce. Oh, the sauce! All sweet and savory at once, I want to dip so many other things in it. Like crunchy steamed broccoli or bell pepper strips ... or just a finger!

07 June 2014

Cooking With My Love: Crunchy Garbanzo Beans

Bopping around the grocery store together one weekend, The Husband asked if we had any garbanzo beans at home. I stopped dead, confused, because this is not the sort of inquiry I would expect from The Husband. "Do we have any cherry Coke? Do we have any Seriously Sharp? Do we have any microwaveable tomato soups?" Those are expected queries. Garbanzo beans ... what? Why?

Turns out one of his coworkers shared a link to a recipe for "Roasted Chickpeas," saying it was an easy and delicious snack everyone likes. And hence the perfectly reasonable question about garbanzo beans. Of course, it took us nearly a month to get ourselves together and roast the beans, but we finally did it ... and no-one shouted or got a bit stabby or told the other s/he was doing it wrong. A success, really.

The Husband skillfully stirs the beans.
Ingredients: 1 can drained and rinsed garbanzo beans, 1 tbsp olive oil, 1 scant tsp garlic powder, 1 scant tsp salt.

Verdict: "Dunno. Garlic's not a strong as I thought it would be and I can taste the 'Cajun-style blackening'. I thought they would be crunchier."

We took the garbanzo beans out of the oven after eight minutes and a bunch had already burnt. Those that remained did not seem evenly roasted -- some were quite crunchy and dark gold while others were pale gold and still a bit squishy inside. I'm guessing we should have roasted the garbanzos at a lower temperature and stirred the pan after four minutes.

Roasty-toasty blackened beans :(
Will we make them again? Yes, but we'll use Alton Brown's recipe for "Roasted Chickpeas" because Alton has yet to fail me.

28 December 2013

(Belated) Eating the Alphabet: G is for Green Beans & Garlic

I never posted during May's Eating the Alphabet Challenge as I never got around to photographing my dish of garlicky roasted green beans before we ate it and then there wasn't enough time to remake it and photograph the redo. Unfortunate, as it was pretty darn delicious. And it's not as if I haven't made it since ... just never get around to photographing it.

But I have now! Et voilà! The belated green beans:


Roasted Green Beans with Garlic & Thyme
Serves 4 as a side dish

12 oz green beans
1 tbsp olive oil
4 small sprigs thyme, chopped
8 garlic cloves, halved if large
salt and pepper, as desired
Additional fresh thyme, for garnish

Preheat oven to 425°F. Cover a jelly roll pan with parchment or foil.

Lay green beans, garlic, thyme on the jelly roll pan. Drizzle with olive oil. Toss to coat. Spread them out on the span so that they lay flat. Season with salt and pepper and roast for 25 minutes.

Roasting Green Beans

Adjust seasonings, if necessary, and serve garnished with additional thyme.
The garlic gets all nutty and, mmm, is just marvelous with the fresh thyme and tender-crisp beans.

23 August 2013

Eat More Fruits & Vegetables, They Say

Make half your plate fruits and vegetables, they say, and I'm trying!

Tuna Steak w/ White Beans & Salad

I rubbed tuna steaks with a little olive oil and broiled them for four minutes per side -- leaving a bright pink center, so broil less if you want red -- and served them with white bean and tossed salads. That's vegetables on half the plate, protein on a quarter (beans are a vegetable, because I am a meat eater), and a whopping big hole where grains and dairy should be. Oh, well. Learning!

To make the bean salad, I combined one can of white beans with chopped cherry tomatoes and red onion, parsley, salt-free Italian seasoning blend, pepper, white wine vinegar, and a splodge of pesto. I let it sit on the counter for about an hour while I faffed about on the Internet and, while the flavors were good, I'm guessing they'd will be even better after a night in the fridge.

26 June 2013

Southwestern Chicken & Rice Bowl

Southwestern Chicken & Rice

As with many of the dishes I've made lately, there's no real recipe for the above -- it's just beans and rice, sliced grilled marinated chicken, and guacamole. It's yummy, though, and worth posting about simply so I remember to make it again.

The rice is my first attempt at beans and rice and I think it turned out pretty well. Maybe not restaurant-worthy, but I wouldn't be ashamed to feed it to supper guests.

Start a pot of rice. Sauté chopped red onion and garlic in olive oil. Add one can drained, rinsed black beans and a splash of broth. Season with salt, pepper, and Penzeys Arizona Dreaming. Cook, stirring occasionally, until beans are heated through and broth has evaporated. Give them a bit of a mash and set aside. When rice is done, add to beans and stir well. Sprinkle with cilantro and adjust seasonings as desired.

A bit of lemon or lime juice would be a nice brightener. Oh! A little lemon zest mixed in with the cilantro?

Southwestern Chicken & Rice

22 April 2013

Chard-tastic Sausage and Black Bean Stoup

Trader Joe's was selling ten ounce bags of washed, chopped, and ready-to-cook Kaleidoscope Chard for $1.99 a bag. Of course, I bought two. And then I brought them home and realized there really wasn't room in the fridge for two bags of chard. So I made soup out of one of them. (The other one I keep patting and calling "pretty" ... as if it were a new pet and not something I will be eating soon).

Red Lentils, Chard, & Sausage Stoup

This soup is based on the recipe for "Black Bean Soup with Sausage and Greens" from Beth Hensperger's Not Your Mother's Slow Cooker for Two. I made Hensperger's recipe a few years ago and, while it didn't turn out as well as I'd hoped (my own fault), I'd been meaning to revisit it.

When I made the recipe before I remember it came out too thin for my taste, so I threw in a diced sweet potato and some red lentils this time 'round hoping it would help thicken things up. I also used more chard and sausage, while reducing the amount of broth, and threw in a can of tomatoes for extra flavor.

Darlings, it was fabulous. Spicy, creamy, meaty ... fab. I ate it for breakfast. For lunch. For supper. And, yes, for a snack. It's been four days and the soup is gone and no-one helped me eat it. I ate it all, yum.
Chard, Sausage, and Black Bean Soup
Serves 4-6

2 tsp coconut oil
1 large carrot, diced small
1 large onion, diced small
2 celery ribs, diced small
1 large sweet potato, peeled and diced small
1 cup red lentils, rinsed, drained, and picked over
10 oz bag Trader Joe's raw washed chopped Swiss chard
12 oz package (5 sausages) Trader Joe's fully-cooked spicy jalapeño chicken sausage, halved lengthwise and sliced
1 ½ cups low-sodium chicken broth
15 oz can Trader Joe's refried black beans with jalapeño peppers
15 oz can Muir Glen Organic fire-roasted adobo-seasoned petite diced tomatoes

Heat oil in a large pot. Add carrot, onion, celery, and sausage and cook, stirring occasionally, until sausage is browned and onion is translucent. Add to slow cooker with chard, sweet potato, refried beans, tomatoes, and broth. Stir to combine. Cook on High for 3 hours. Stir and season to taste.
This is really thick soup -- much more like a stew -- so you might want to add more broth at the end. I like thick bean soups so left it as was.

07 March 2013

Quinoa & Ham Salad

The Husband does not like ham. Therefore, I seldom buy ham. However, I like ham. And Dakin Farm was offering a 1.5 pound boneless smoked ham with free cob-smoked bacon and since I needed to stock up on Cabot cheese anyway ... well, it's no surprise there's a ham in my fridge.

I've been making ham-and-cheese microwave scrambled eggs -- beaten eggs, splash of milk, shredded Seriously Sharp, diced ham, cracked pepper all in the microwave for a minute or so -- and while that's a nomilicious combination, it's not very adventurous. Also, I neglected to go grocery shopping over the weekend, so I really needed something hammy to take to work.

Ham & Quinoa Salad

Obviously, I made a salad. Salad-making has become my default cooking setting. When I don't know what to eat, I just start chopping all the things and then toss them in a bowl with random vinaigrette and call it a meal.
Quinoa & Ham Salad
Serves 4

1 cup quinoa, cooked according to packet directions, cooled
15 oz. low-sodium black beans, rinsed, well drained
1 small shallot, chopped
1 red pepper, chopped
1 carrot, shredded
8 oz cooked ham, chopped
½ cup vinaigrette of choice [Cindy's Kitchen Fresh Avocado Vinaigrette]
Chopped cilantro, as desired

Combine all ingredients in a large bowl and toss until vinaigrette is well distributed. Serve over salad greens with additional dressing on the side.
I served this salad over mache, my new salad green BFF. Not only is it tasty stuff, but mache is high in vitamins A, C, K as well as high in omega-3 fatty acids. Yum.

01 March 2013

Slow Cooker Curried Lentil & Kale Soup

Sunday, I cleared a freezer shelf with this surprisingly tasty slow cooked lentil-kale-everything soup. I used low-sodium organic chicken broth, but substituting vegetable broth would easily make it vegan. (Swapping half the broth for coconut milk might also be a good trade).
Slow Cooker Curried Lentil & Kale Soup
Serves many

8 oz bag frozen chopped onions
8 oz bag frozen mixed pepper strips
10 oz bag frozen cubed sweet potatoes
16 oz bag frozen cubed butternut squash
2 14.5 oz cans low-sodium chicken broth
1 tsp salt
1 Tbsp Penzeys Maharajah curry powder
½ tsp ground turmeric
½ tsp smoked paprika
30 oz bag chopped frozen kale
17.63 oz package Melissa's steamed lentils

Combine everything but the kale and lentils in your slow cooker insert and cook for 5 hours on High.

Making Kale & Lentil Soup

Puree with an immersion blender until smooth.

Add lentils and kale. Stir well. Cook for another 15-20 minutes.

Adjust seasonings to taste -- I added a little lemon juice and sriracha for brightness.
I've been eating this for breakfast, of course, and a big bowl with some fruit on the side keeps me comfortable (and happy) until lunch time -- not surprising as the soup is full of dietary fiber and protein!