Posts Tagged ‘Beans’
Monday, March 18th, 2013
As a food blogger, most of the food I make is memorialized in a photograph or a written recipe. Even if it’s less formal than a recipe for a book or my blog – for example, a recipe I share in one of my (very rare) What I Ate Wednesday posts or on Instagram – the vast majority of my food is recorded in some way.
Which is, admittedly, a teensy cumbersome sometimes. (more…)
Thursday, January 13th, 2011
I know, I know, what happened to my soup/stew strike? Lol, I guess that was a lot of big talk (the moral of that story is never believe me if I swear off soup!). This time of year I really can’t stay away too long from a warm and comforting bowl of goodness, plus I’m on the popular mission to empty out my freezer/pantry; since this soup uses a few different canned items, it helped make a small dent in my stash. (Every little bit helps when you’re cleaning out your pantry, right?) And just look at all the goodies in this bowl…it’s chock full of vitamin-rich veggies, plus it’s meat-free so it’s filling without being too heavy. (more…)
Tuesday, March 30th, 2010
Just a quick reminder that tomorrow we’ll start taking submissions for your Easter recipes on All Through the Year Cheer…there will be a fantastic prize for the winner! You can submit any recipe that says Easter to you. Brandy and I can’t wait to see what you all came up with.
Also, be sure to check out the lovely Krista’s fantastic Nature’s Path Granola Bar Giveaway!
When it starts to get warmer out I’m always on the lookout for healthy meals that keep me full and satisfied but don’t sit heavily in my stomach. This soup is hearty enough to fill you up but light enough to not weigh you down. It’s the type of soup I don’t mind eating even on warm spring days. The best thing is it’s a nourishing, delicious meal ready in a matter of minutes.
White Bean & Zucchini Soup
(Yield: 2 servings)
1 TB olive oil
1 small zucchini, cleaned and chopped into bite-size pieces
1-2 cloves garlic, minced
1 (15 oz) can white beans, rinsed and drained (such as cannellini, navy, great northern, etc.)
1 chicken or vegetable bouillon cube
Salt and pepper to taste
In a small-medium pot, heat the oil in a small pan over medium to medium-high heat. Add the zucchini and sauté about 4 minutes (stirring frequently), until it softens and starts to turn golden in spots. Add the garlic and sauté about 30 seconds, stirring constantly. Add the beans, bouillon, and 1 1/2 c of water, and turn the heat up to medium or medium-high heat; bring the soup up to a boil then turn off the heat. Blend the soup (I used an immersion blender, but you could also use a food processor or blender) until it reaches your desired consistency. Taste the soup and season with salt and pepper.
Thursday, January 28th, 2010
This might look like some ordinary soup, but let me tell you that it is anything but. When paired with a grilled cheese sandwich and a dreary day, this soup becomes a panacea for the winter blues. This recipe is based on my mother’s phenomenal go-to cabbage soup recipe. Any type of beans will work here; I use a 16 bean mix because I like the variety. If you don’t have dried beans you can use canned beans, just be sure to add them to the soup at the end when all the veggies are done cooking. For the chance to win some Larabars, check out Nicole’s fantastic blog, Prevention RD (and while you’re there take a look around…she’s got tons of wonderful information there)!
Beef & Bean Vegetable Soup
(Yield: About 8 servings)
2 TB olive oil
About 1 1/2 lb beef, trimmed of fat and cut in cubes
1 head cabbage, chopped (you can use regular green leaf, Savoy, or Napa cabbage)
20 oz dried beans, soaked in cold water overnight
3 medium onions, chipped
5 cloves garlic, minced
5 large carrots, chopped
4 large stalks celery, chopped
1 (28 oz) can diced tomatoes (with juices)
10 oz tomato paste
2 bay leaves
3 beef bouillon cubes
3 TB Italian herb spice mix
1 tsp garlic powder
1 tsp onion powder
Dash Worcestershire sauce
Salt and pepper
A large soup pot
In a large soup pot, heat the olive oil and brown the meat. If you’re using dried beans, make sure to soak them in cold water overnight. Drain the beans and add the dried, soaked beans into the pot with the meat; add 1 tsp of salt and 1/2 tsp of pepper. If you’re using green leaf cabbage, add it to the pot now, and add enough water to cover everything. (If you’re using Savoy or Napa cabbage, don’t add it now; add it to the pot when you add the other veggies).
Bring the meat, cabbage, and beans up to a boil and then put a lid on the pot and simmer it for about 60 to 90 minutes (stirring occasionally), depending on how long it takes for the beans to cook.
After the beans are tender, add all of the other ingredients and add just enough water to cover everything; bring it up to a boil then turn it down to a simmer and let it cook for about 30-60 minutes until the veggies are tender. If you’re using canned beans instead of dry beans, add them when the vegetables are done, just to heat the beans. Before serving, season to taste with salt and pepper.
16 Bean Mix
Onto my announcement. Many of you might know that Foodbuzz and Pace Picante Sauce recently gave out samples of Pace’s sauce through Foodbuzz’s Tastemaker program. Once your recipe was posted you were automatically entered into a contest to win $500 from Pace to host a Super Bowl party. Well…I made and posted my recipe for Stovetop Soutwest Mac ‘n’ Cheese…and I won!!! I couldn’t be more thrilled to win (a huge thank you to Pace and Foodbuzz)! Even though Mike might have to guide me through the game (since I’m somewhat football-imparied), I plan on throwing a party to remember!
Within a week after the Super Bowl I’ll be posting my party game plan, complete with recipes, shopping lists, and do-ahead instructions, so stay tuned. ;)
Thursday, January 7th, 2010
As part of the Foodbuzz Tastemaker Program, I recently received some Pace Picate Sauce. This sauce is much smoother than salsa (but with a similar flavor), which makes it better for using in recipes than dipping with chips. It brings a bright, zesty flavor that I thought would be very nice in a southwest-style mac ‘n’ cheese.
This dish is easy to customize. Use any color bell pepper you like. If you don’t like beans, you can use another kind of protein, such as ground beef/turkey/chicken or grilled chicken breast. If you want to spice up the heat level, add hot sauce, cayenne pepper, or cook a hot pepper along with the bell pepper.
Stovetop Southwest Mac ‘n’ Cheese
(Yield: 6-8 servings; this makes a huge skillet of mac ‘n’ cheese)
8 oz multigrain rotini pasta (or any pasta you like)
3 TB olive oil, divided
2 TB butter
1 medium-large onion, diced
1 large bell pepper, diced (I used green but you can use any color)
1 clove garlic, minced
2/3 c frozen corn
1 (15 oz) can black beans (or any beans you like)
1/4 c all-purpose flour
2 1/2 c reduced-fat milk
1/2 c Pace Picante Sauce (plus more for garnish if desired)
1 tsp each Worcestershire sauce* and Dijon mustard
1/2 tsp each cumin, chili powder, and salt
1/4 tsp black pepper
About 8 oz cheese, shredded (I used a combination of Sharp White Cheddar and Colby)
Minced fresh cilantro or parsley (optional, for garnish)
*Omit the Worcestershire sauce to make this vegetarian.
Cook the pasta to just under al dente according to the package directions and set aside (the pasta will finish cooking later in the sauce).
In a large skillet, heat 2 TB of oil over medium heat; add the onion and pepper and sauté until softened (about 6 to 8 minutes). Add the garlic and frozen corn and sauté another 2 to 3 minutes, until the corn is thawed. Stir in the black beans and shut off the heat for now.
In a medium-sized saucepan over medium heat, melt the butter with the remaining 1 TB oil. Whisk in the flour and let it cook for a minute or two. Slowly whisk in the milk, then add the Pace Picante Sauce, Worcestershire sauce, Dijon mustard, cumin, chili powder, salt, and pepper. Let this mixture come up to a simmer (stirring frequently), then shut off the heat and whisk in the cheese.
To the skillet of sautéed veggies, add the pasta and cheese sauce. Stir to coat everything and cook on low heat for a couple minutes to heat everything up and finish cooking the pasta.
Serve garnished with more Pace Picante Sauce on top, with a sprinkle of fresh minced cilantro or parsley.
Monday, July 27th, 2009
For a fun fusion recipe, this dish is a cross between Louisiana Cajun/Creole jambalaya and Spanish beans and rice. Turkey sausage and beans are used instead of the jambalaya mix of chicken/seafood/andouille sausage (I would love to use andouille but I don’t know of any brand that doesn’t contain pork…anyone who knows of a pork-free andouille product, please let me know!). Other than this dish being delicious and healthy, it’s great to make because it’s a one-pot meal that feeds a crowd.
Turkey-Sausage and White Bean Jambalaya
(Yield: 12-15 servings)
2 TB olive oil, divided
14 oz turkey sausage, cut into bite-sized pieces (I used Hillshire Farm Turkey Polska Kielbasa because that’s what was in my freezer ;) )
1 red pepper, chopped
1 green pepper, chopped
3 stalks celery, chopped (including the leafy tops)
1 medium white onion, chopped
2-4 cloves garlic, minced
1 medium tomato, chopped
2 c canned or reconstituted beans (I used small white navy beans, but I think any kind of beans would work)
½ envelope Goya Sazón
1 TB Worcestershire sauce
1 TB Frank’s Red Hot sauce
1 tsp salt
1 tsp dried oregano
1 tsp paprika
½ tsp ground black pepper
Dash cayenne (or to taste)
2 bay leaves
3 c long-grain white rice
5 c boiling water
Put a kettle of water on to boil. In a large pot (5-quart size works well) with a lid, heat the oil; add the sausage and sauté on medium-high heat until browned (5-7 minutes). During this time, rinse the rice with cold water in a colander until the water runs clear (~1 minute). Once it’s browned, remove the sausage from the pan and add the red pepper, green pepper, celery, onion, and garlic; heat on medium for another 5 minutes with the lid on (stirring occasionally) until the vegetables are slightly softened. Add the sausage, tomato, beans, Goya Sazón, Worcestershire sauce, hot sauce, oregano, paprika, salt, black pepper, and bay leaves. Stir in the rice, add the boiling water, and turn the heat up to high. Bring the jambalaya up to a boil (stirring continuously), then cover the pot and turn the heat down to low. Let the jambalaya cook for 14 minutes (no need to stir during this time), then turn off the heat but leave the lid on the pot and let it sit for 10 minutes. Remove the lid and let the rice sit for another 10 minutes. Fluff the rice and serve with more hot sauce.
Monday, June 8th, 2009
This stew has a lot of flavors going on, with the sweet golden raisins and spicy-hot chilies, not to mention the spices and other savory flavors galore. I know it might sound weird to put raisins in a stew, but for me they really make the dish!
(Yield: 6-8 servings)
½ lb beef, cubed
1 TB olive oil
2 medium-large onions, diced
4 cloves garlic, minced
2 small chilies, minced (optional)
1 tsp coriander
1 tsp cumin
1 tsp paprika
½ tsp cinnamon
½ tsp curry
¼ tsp black pepper
2 bouillon cubes
1 bay leaf
5 c water
1 (28 oz) can petit diced tomatoes (with the juice)
2 large carrots, diced
2 c chopped kale (slightly packed)
½ c red lentils
½ c brown lentils
1 (15 oz) can chickpeas, rinsed and drained
½ c golden raisins
¼ c fresh chopped parsley or cilantro (for garnish)
Brown the beef in the olive oil in a large pot over high heat; add the onion, garlic, chilies (if using), and spices and sauté until the onion is softened a little. Add the black pepper, bouillon cubes, bay leaf, and water; cover the pot, bring it to a boil, and allow to simmer for an hour (or until the beef is tender). Add the tomatoes, carrots, kale, red and brown lentils, and raisins; bring up to a boil, cover the pot, and allow to simmer for 30 minutes. Stir in the chick peas and turn off the heat. Serve with fresh chopped parsley on top.
Serving Suggestions: This stew is great by itself, but if you want to serve it with an accoutrement I recommend couscous (in true Moroccan style) or basmati rice.
Substitutions for the Beef: You can use any number of things in place of the beef. Boneless, skinless chicken breast would be excellent – just brown the chicken, reduce the water to 4 cups, and add the veggies, there’s no need to simmer the chicken for an hour. I think shrimp would be delicious – just reduce the water to 4 cups add the shrimp at the same time you add the chickpeas. If you want a vegetarian stew you could leave out meat entirely, since the lentils and beans are good sources of protein.
Indian Stew: Omit the raisins and paprika, add 1” of fresh grated ginger (sauté it with the garlic), increase the curry to 1 tsp, add 1 tsp turmeric, and add 1 TB lemon juice.