Thursday, December 30, 2010

New Years Beans

It's considered good luck to eat black eyed peas on New Years Day, it's thought to bring prosperity. Cooked greens are supposed to as well. Maybe by saving you a bundle on your grocery bill?

Since both are traditional, and go great together, I serve cooked greens with these black eyed peas over rice on New Years Days. I like to round it out even farther with warm spiced apple sauce and cornbread.

1 can black eyed peas, undrained
4 strips bacon
1 medium onion, chopped
1 - 2 cloves garlic, minced
1/2 c. water
1/2 tsp. Penzys ham soup base
Dash Black pepper

Saute bacon until crisp. Remove the bacon from pan. Add the onion and saute in the bacon drippings until tender. Add the garlic and cook 30 seconds.

Add the beans with their liquid, water, and ham flavoring.

Simmer 10 minutes to blend the flavors. Check and adjust seasonings, adding more salt or pepper is needed. Serve with the crumbled bacon on top.

Tuesday, December 28, 2010

Soup in a Jar

I know what you're thinking. You're wondering why on earth we'd post a gift jar the week after Christmas, when you've surely finished making the rounds with holiday goodies and don't need any clever ideas until next year.

But if I had posted this two weeks ago, all of it's intended recipients would have seen it and ruined the surprise. Just look at it this way - you have a very early start on next year.

Unlike most dehydrated soup mixes, this doesn't come out powdery, gummy, or mushy. It was inspired by this 101 Cookbooks recipe, which is mostly composed of dried ingredients in the first place. I substituted dried shallots for the fresh, and they're really very good - none of the metallic taste or harsh flavor you often get from onion or garlic powder. Penzey's toasted onion flakes might be an interesting substitute also.

Ingredients Needed:

1 1/3 c. dried red lentils, divided
1/2 c. dry brown rice
7 tsp. chicken or vegetable bouillon, powdered (salt-free is acceptable)
4 Tbsp. dried shallots
pinch crushed red pepper
1/2 tsp. paprika

1 pint-sized mason jar, with lid and ring

Pour a mounded 1/3 c. red lentils into the bottom of the jar. Layer with the brown rice and another mounded 1/3 c. of lentils, being careful to pour them in gently so that they don't displace the previous layer and mix together.

Mix the bouillon, shallots, red pepper, and paprika in a small bowl and then add as the fourth layer. Take a soup spoon or small spatula and gently but very firmly pack the seasoning mix down very tightly against the bottom layers. This will not only pack the seasoning mix down but will also pack down the layers underneath it and help keep them from shifting.

When the seasoning mix is packed tightly, add the remaining lentils (slightly more than 1/3 c). Add a few more if the jar is not completely full, so that it is packed full and won't shift easily. Top with lid and ring.

I like to print instructions and then cut them in a circle to place in the lid. They should read as follows:

Red Lentil and
Brown Rice Soup

Place in a medium sized soup pot.
Add 7 c. water.
Simmer until rice is very tender.
(about 45-60 minutes)

I shipped one of these across the United States. Lying on it's side the layers shifted a tad, so that they were slight slanted, but they did not mix together. If I were to do it again, I'd try to ship it upright. They can deal with being tilted quite a bit, but I guess lying on it's side all the way across the Rockies was just a bit too much!

Friday, November 26, 2010

Another Enchilada Recipe

2 boneless, skinless, chicken breasts
1 tsp. rotisserie chicken seasoning
1 tsp. taco seasoning
1 can pinto beans, drained
1 can white beans, drained
12 oz. cheese, grated
1 (4 oz) can green chilies
1 large can red enchilada sauce
1 c. prepared spanish rice*

12 tortillas

Combine the rotisserie chicken and the taco seasoning. Sprinkle the chicken with the seasoning and cook in a little oil until no longer pink OR roast in the oven or crock pot until cooked. Shred and put in a bowl.

In the chicken bowl add the two cans of beans, 8 ounces of the cheese, chilies, Spanish rice and just enough enchilada sauce to moisten.

Divide the filling between the tortillas, roll and place seam side down in a casserole dish. Top with remaining enchilada sauce and cheese. Bake at 350 for 30 minutes or until heated through.

*For spanish rice you can use a commercial mix or make your own. For mine I saute a little onion, garlic, and bell pepper in olive oil until tender. Then add 1 c. water, 1 beef bouillon cube, a dash of oregano, and 4 oz. tomato sauce and bring to a boil. When boiling I add 2/3 c. rice and simmer until tender and liquid is absorbed. Makes a little more than a cup

Thursday, November 25, 2010

Skillet Stroganoff

I while ago I posted a Stroganoff recipe that was for just the sauce. This is easier and the flavor of it is more like the stroganoff I ate growing up.

1 onion
olive oil
1 can black beans, drained
1 can cream of mushroom soup, undiluted
1/2 lb pasta
3 c. beef broth
1/2 - 1 c. sour cream
1 Tbsp catchup
1/2 tsp. Worcestershire
1/2 tsp. browning
black pepper
1/2 tsp. McCormick Broiled Steak Seasoning + more to taste

Saute onion in olive oil until tender. Add the beans, soup, pasta, broth, catchup, Worcestershire, browning and steak seasoning. If the broth doesn't cover the pasta add water to cover. Cover and simmer until the pasta is al dente.

When the pasta is cooked remove from the heat and check for seasonings adding more steak seasoning or salt and pepper to taste. Stir in sour cream and return cover to the top of the skillet for about 5 minutes to heat through.

Saturday, November 20, 2010

Lentil Bouchees Pauillacaise with Walnut Cream Sauce

2 lb potatoes, peeled and cubed
2 tbsp unsalted butter
1/2 c milk
salt and pepper to taste
Dash freshly ground nutmeg
4 eggs,
1 c. breadcrumbs
vegetable oil for deep frying

Lentil Filling
1/2 c. brown lentils
1 Tbsp butter or olive oil
1 shallot, minced fine
1/2 onion, finely chopped
1 tbsp flour
1 1/2 c beef broth
1/2 tsp dried marjoram
salt and pepper

Preheat oven to 300 F.

Boil potatoes until soft enough to mash.

Meanwhile melt butter or oil in a saucepan. Add the shallots and onion and saute
over a medium heat. Add the flour and cook 5 minutes longer, stirring. Add the lentils, beef broth and marjoram, and simmer until the lentils are super tender. Season with salt and pepper to taste.

Mash the potatoes. Add the butter and milk. Season with salt, pepper, and nutmeg. Beat the pureed potatoes well over low heat, 3-5 minutes until they are very dry and thick. Add 2 beaten eggs. Beat again. Your mix should be very thick. Remove from the heat and cool.

Make balls the size of an egg with the potato puree. Flatten the potato mixture and top with a about a half of a tsp of the lentil mixture and pull the potato up around the lentil mixture to close the filling on the inside.

Heat oil to 365 F. Dip the potato balls in remaining beaten egg and then in the breadcrumbs. Fry in the hot oil, in batches, until golden, about 2 minutes. Drain on towels. Serve with walnut cream sauce

Walnut Cream Sauce

1 1/2 c. walnuts, toasted
1 clove garlic, minced
2 Tbsp presh parsley, chopped
1/2 tsp dried marjoram
3 Tbsp olive oil
1 cup milk,
1/2 cup ricotta cheese
1/8 teaspoon cayenne pepper
Dash nutmeg
Grind walnuts, garlic, parsley, marjoram, and olive oil together. Heat over medium heat. Slowly stir in ricotta, then milk. Add the cayenne and nutmeg.

Bell Pepper Soup

olive oil
1 onion, chopped
2 - 4 cloves garlic, minced
2 stalks celery, sliced
2 c. chopped cabbage
1 can white beans, drained
1 can black beans, drained
1 can tomatoes, undrained
1 can roasted bell peppers, drained and pureed
1 (8 oz) can tomato sauce
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
4 c. water
2 knorr Vegetable bouillon cube
1 Tbsp. brown sugar
1/2 tsp. Thyme
1/2 tsp. marjoram
1 - 2 c. leftover cooked grains, I used barley, brown rice would be good too
Black pepper to taste
Hot sauce to taste

Saute the onion, garlic, and celery in olive oil until tender. Add the cabbage and cook one minute.

Add all the remaining ingredients and simmer until vegetables are tender.

Taste and add more salt, pepper, and hot sauce to taste.

Friday, November 19, 2010

Mexi Confetti Bake

1 c. cooked white rice
1 c. cooked brown rice
1 chicken breast, cooked and chopped (optional)
1 can black beans, drained
1 can mexi corn, drained
1/2 c. salsa verde
1 bunch fresh cilantro
1/2 c. grated cheese

Combine the cilantro and the salsa verde in a blender and puree until smooth. Combine remaining ingredients and cilantro mix. Pour into a casserole dish and bake, covered, at 400 until heat through, about 20 minutes.

Thursday, November 18, 2010

Chick Pea Pot Pie

This isn't exactly a new recipe, more and idea how to use (or use up leftover) chick pea stew. The recipe is here.

Use it as the base for a pot pie. Pour it into a casserole dish and top with puff pastry or biscuits, or with a traditional crust on the top and bottom.

Another way to change it up a little, is make it without the potatoes in the stew, but remember to reduce the liquid, and serve it over or with a side of mashed potatoes.

Wednesday, November 17, 2010

Spicy Vegetable Pinto Soup

olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 large zucchini, quartered lengthwise and thick sliced
1 tsp cumin
1 tsp. oregano
1 tbsp chili powder
1 (15 oz). can hominy, drained
1 (8oz). can tomato sauce
3 c. water
1 Knorr Vegetable bouillon cube
1 can pinto beans, drained (white, kidney and black beans all work great here too)
2 handfuls of spinach, chopped
1 - 2 c. cooked quiona

Saute onion and garlic in oil until tender. Add the red bell pepper, jalapeno and zucchini and cook until bell pepper is cooked, the zucchini wont be yet but that is fine. Turn the heat to medium and add the cumin, oregano, chili powder and some salt and pepper. Add the tomato sauce, hominy, spinach, beans, water, and bouillon cube. Simmer until veggies are tender about 20 minutes. Add the quinoa and simmer just until the quinoa is heated through.

Monday, November 15, 2010

Heathers Chicken Enchiladas

We have our first quest post!!! When she first sent me the recipe they came with this endorsement "Everyone that has had these requests them again, and every time I make them the dish gets scraped clean."

-2 split chicken breasts, cooked - we also sometimes cheat and just use the canned chicken
-1 can Rotelle tomatoes
-1 can green enchilada sauce (use 1/2 for the filling, 1/2 for the sauce)
-1 can black beans, undrained
-1 can diced green chilies
8 oz cream cheese

shredded cheese to taste


This is the simplest recipe! Combine everything , then fill each tortilla, turning seam-side down in a 9x11 baking dish. This usually makes about 8 enchiladas for us. Pour the second half of the can of enchilada sauce over the pan, and sprinkle with cheese. Bake @350 for 25-30 minutes.

I want to add that I added 4 sliced green onions to the filling, since I add onions to everything

Saturday, November 13, 2010

Spicy Bean & Bacon Dip

2 cans black beans, smashed
1/2 lb bacon
1 onion, chopped
4 - 5 cloves garlic, minced
1 c. water
1/2 vegetable bouillon cube
2 chipotle chilies, chopped fine, adobo sauce reserved
2 oz. Extra Sharp Cheddar Cheese, grated
1 oz. Bleu Cheese, crumbled

Saute bacon until crisp. Remove from pan and crumble, set aside. In the bacon drippings saute onion until tender. Add garlic and saute just until fragrant. Add the beans, water and bouillon cubes and simmer 10 - 20 minutes, until thick enough to dip into.

Add the chilies, 1 Tbsp of the reserved adobo sauce, cheddar, and bleu cheese. Stir to mix well, cover, removed from heat, and let sit for 5 minutes.

Uncover, stir to mix the melted cheese. Add the crumbled bacon and stir again.

Serve with corn chips

Roasted Vegetable Couscous

3 carrots
1 onion
1 small eggplant, purple skin sliced off
4 cloves garlic
1/2 butternut squash, peel sliced off
olive oil

2 c. couscous
3 c. chicken broth (imitation or vegetable both work)
3 green onions, sliced
dash black pepper
1/4 tsp. thyme
1/4 tsp. rosemary
1 can garbanzo beans, drained

1 lb. bacon, cooked and crumbled (optional)

Cut all the vegetables into small pieces that are roughly the same size, about 1/2 in in diameter. Toss with olive oil and sprinkle with a little salt. Spread out on pans in a single layer. Roast at 425 until vegetables are tender, about 40 minutes.

When cooked boil together chicken broth, pepper, thyme, and rosemary. When boiling add the couscous, immediately remove from heat and cover tightly. Let sit for 5 minutes. Remove lid.

Combine roasted vegetables, couscous, garbanzo beans, and bacon. Toss to mix well.

Serve with a salad.

You can drastically change the dish my changing the spices. Try it with curry, Italian, Moroccan or southwestern spices too

Vegetable Soup Penne

I wanted something that was similar to vegetable soup but in a pasta dish. This woul also be very tasty if you added cooked grains in place of the pasta such as brown rice, quinoa, barley or a mix of all three.

1 onion, chopped
2 cloves garlic, minced
olive oil
1 c. baby carrots
1 c. frozen green beans
1 can tomatoes, undrained
1 can black beans, drained (white, kidneys, any variety will work)
3 c. Beef Broth (or imitation)
1 tsp. dried basil
1/2 tsp dried oregano
1/4 tsp. black pepper
1 Tbsp. dried parsley (Fresh is awesome too)
1/2 lb. Penna Pasta

1 1/2 Tbsp. Cornstarch

Saute onion and garlic in olive oil until tender. Add carrots and broth, cover and simmer until the carrots are about halfway done. Add the remaining ingredients except cornstarch and simmer, covered, until pasta and vegetables are tender. Check a few times and make sure the pasta doesn't go dry adding more broth as needed. You want a decent amount of liquid when everything is cooked to make the sauce with.

Combine cornstarch and enough water to make a thin paste. Remove the lid from the pan and stir in the cornstarch. Simmer until sauce is thickened.

Friday, November 12, 2010

Southwestern Pasta Primavera

12 oz. pasta

1 Tbsp. butter
2Tbsp. olive oil
2 Tbsp. flour
1 onion, chopped, onion
2 cloves garlic, minced
2 - 3 zucchini, cut into thick coins
10 stalks asparagus, sliced into 1-inch pieces
1 carrot, grated
1 can pinto beans, drained (other beans works too, kidney, white, whatever)
1 can tomatoes, drained
1 (4 oz.) can green chilies
1 oz. asiago cheese, grated
1/2 tsp. taco seasoning
1 c. half-an-half or milk
1/2 c. chicken broth (or imitation)

Cheddar cheese, sliced green onions, sour cream

Cook pasta according to package directions. Darin and set aside.

Meanwhile in a large skillet sauce the onion and garlic in olive oil and butter until onion is tender. Add the carrot, zucchini, and asparagus and saute until vegetables is crisp/tender. Add the flour and cook 2 minutes, stirring. Add the beans, tomatoes, chilies, half-an-half, and broth. Cook, stirring, until thickened. Stir in the taco seasoning and asiago cheese.

Fold in the cooked pasta. Serve topped with grated cheddar, sliced onions, and sour cream if desired.

Thursday, November 11, 2010

Warm Greek Pasta

2 Tbsp Butter
splash olive oil
1 small onion, chopped
3 - 4 cloves garlic, minced
1 Tbsp cornstarch
1 Tbsp flour
2 c. chicken stock (or imitation)
3 Tbsp cream
1 tsp. Greek Seasoning
2 tsp. dried parsley
1 can white beans, drained
1 can artichoke hearts, drained and chopped
12 oz. pasta (Penna or fettuccine)
small handful kalamata olives, cut in half
3 or 4 oz. sun dried tomatoes packed in oil, chopped

Feta Cheese

Cook pasta according to package directions. Drain.

Saute onion in butter and olive oil until tender. Add the garlic and cook 30 seconds until fragrant. Add the chicken stock, cream, Greek seasoning, parsley, and beans. Simmer until the pasta is cooked. Stir together the cornstarch and flour and add enough water to make a thin paste. Stir into the simmering liquid and cook until thickened

Stir the pasta into the bean mix. Add the chopped artichokes, olives, and tomatoes. Simmer until heated through.

Sprinkle the top with the feta cheese. Broil for 20 seconds to cook the feta slightly, serve immediately.

Taste of Home - Again

Beanbasics was in Taste of Home again!

In the December 2010/January 2011 issue of Healthy Cooking,
on page 51 with a recipe from this very bean blog,

Skillet Gnocchi with White Beans

Their link is here and you can see the original post here.

A few months ago Southwestern White Bean Chowder won second place in the "Make it Meatless" competition, you can see that post here.

Tuesday, November 9, 2010

Pumpkin Cream Pasta

12 oz. Bow Tie Pasta

2 links Italian turkey sausage links, casings removed (I suspect regular breakfast sausage would be great here too)
1 can white beans

Splash Olive Oil
4 - 6 green onions, sliced all the way up the green part
4 garlic cloves, minced
1 c. chicken broth
1 c. canned pumpkin puree
1/4 c. heavy cream, half-an-half, or fat-free evaporated milk
1/2 tsp rubbed sage
dash black pepper
1 Tbsp parsley flakes
1/4 c. Freshly grated Parmesan cheese

Cook the bow ties in lightly salted water until al dente. Drain and reserve some of the cooking liquid.

Meanwhile saute the Italian sausage until browned. Add a splash of olive oil to the skillet and saute the green onions and garlic until fragrant. Add the chicken broth and use to lift the browned bits from the pan. Add the pumpkin, half-an-half, sage, pepper, and parsley and simmer two minutes. Stir in cooked pasta and white beans and simmer until pasta is tender. If desired, thin with reserved cooking liquid. Sprinkle in cheese and stir to combine.

Garnish with more Parmesan cheese to taste.

Broccoli Quesadillas

8 flour tortillas

1 can small white beans, drained

4 oz. cheddar cheese

3/4 c. fresh broccoli, chopped pretty small
1 large carrot, grated
drizzle heavy cream
2 Tbsp. Freshly shaved parmesan cheese
1/4 - 1/2 tsp. granulated garlic
Salt to taste

Combine broccoli and carrots and about a tablespoon of water (just enough to steam it). Microwave until crisp tender. Drain and add the cream, parmesan cheese, garlic, and salt.

Layer in tortillas cheese, beans, and vegetable mix. Fold in half and cook in a little oil until crisp on both sides.

Bacon would be a tasty addition, just cook and crumble a few strips and add it to the filling with the cheese and vegetables before browning

Sunday, November 7, 2010

Beans and Greens

1/4 head cabbage, sliced into ribbons
1 bunch kale, torn into small pieces
2 leeks, slices greens too
2 cloves garlic
1/2 lb. potatoes peeled and sliced
3 links Italian sausage, casings removed
2 cans garbanzo beans
2 - 3 c. chicken broth

Cook Italian sausage until no longer pink. Add the leeks and the garlic and cook 1 minute longer. Add remaining ingredients, cover, and simmer until potatoes and greens are tender. Make sure you check the pot several times to make sure it hasn't boiled dry, adding more liquid as needed.

Wednesday, November 3, 2010

Chickpea Masala with Green Rice

For the Chickpea Masala:

2 onions, diced
8 cloves garlic, minced
1/4 c. butter or olive oil
2 tsp. sweet curry powder
1 tsp. Garam Masala
1 can diced tomatoes
1/2 c. coconut milk
2 cans chickpeas, drained and rinsed

Satue onions and butter in a large skillet over med-low heat until onions are soft. Add garlic and spices and saute a few minutes more, stirring so as not to burn. Add tomatoes and simmer until much of the liquid has been evaporated, then add coconut milk and stir to combine. Using a handheld or traditional blender, blend mixture until smooth. Return to skillet and add chickpeas. Heat gently until very hot. Serve with green rice.

For Green Rice:

4 T. butter or olive oil
1 onion, diced
1 lb fresh spinach, very finely chopped
2 c. white rice
4 c. chicken or vegetable broth, or lightly salted water

In a medium saucepan, cook onions in butter over medium heat until soft. Add rice and cook, stirring, until rice is shiny and beginning to lightly brown in a few spots. Add broth or water and cover. Cook at a simmer until rice is soft and water is absorbed. Stir in spinach and let the hot rice cook it. Serve.

Monday, November 1, 2010

Southwestern Omelet

For additional flavor saute 4 strips of bacon and add that in with the filling

6 eggs
1/4 milk
1 Tbsp flour
salt and pepper to taste


1/2 can black bean
1/2 small onion
2 cloves garlic, mashed and minced
2 - 3 green onion, sliced, green parts too
1/4 green bell pepper, chopped

Sour cream

For the filling:
Saute onion and garlic in a splash of olive oil until tender. Add the green onion and bell pepper. Cook 30 seconds and remove from heat. Add the beans

Whisk together milk and flour. Beat in eggs and salt a pepper to taste. Pour 1/4 or the batter into the pan and cook, rotating the pan until eggs are set.

Remove the pan from the heat and sprinkle cheese down the middle and top with bean filling, Fold the sides over and remove from the pan. Top with sour cream and salsa.

Repeat with remaining eggs

Sunday, October 31, 2010

Two great looking dip recipes I found on other blogs

I just thought these two dip recipes looked amazing

1) A black bean dip topped with cheese and broiled to perfection

2) A white bean and rosemary dip that also looked amazing

Friday, October 29, 2010

Sweet Potato Quesadillas

8 Tortillas

1 large sweet potato
2 large onions
3 Tbsp butter
1/2 tsp. sugar
3 oz. cheddar cheese, grated
3/4 can black beans, drained
3/4 can corn, drained
1/2 bunch Fresh Cilantro, chopped

Melt butter and in a large skillet. Add onions and saute until tender. Add sugar and let the onions brown a bit over medium heat. Heat, stirring occasionally until the onions are caramelized.

Meanwhile, prick the sweet potato all over and microwave until soft. Mash

Combine the mashed sweet potato, half of the caramelized onions, and cheese.

Heat the remaining onions, add the corn and cook a few minutes until the corn starts to get golden in spots. Add the black beans.

Divide the sweet potato mix evenly between the tortillas and spread on half. Sprinkle with a generous amount of chopped fresh cilantro. Top with bean and corn mix.

Heat a splash of oil in a pan, the one you used on the onions is fine, and cook each tortillas on either side until golden.

Thursday, October 28, 2010

Tuscany Bean Soup

1 can tomatoes, drained
2 stalk celery, chopped
1 medium onion, chopped
2 carrots, cut into quarters lengthwise then then into 1/2 chunks
2 cloves garlic, minced
1 can white beans, drained
4 c. chicken broth (or imitation)
2 c. vegetable broth
1 zucchini, quartered and sliced
3 large handfuls spinach, chopped
1/4 c. fresh basil, chopped
1/4 c. pine nuts
1/4 c. milk
1/3 c. flour
1/2 tsp. Mortons Nature Seasons
Salt to taste

Saute onion, celery, garlic, and carrots in olive oil until onions are starting to get tender. Add vegetable broth and simmer until carrots and celery are tender.

Process the pine nuts in a food processor until chopped very finely, but not turned into butter.

When the carrots are tender add the tomatoes, white beans, chicken broth, zucchini, spinach, basil, and Nature seasoning. Simmer until vegetables are tender.

Stir in the milk and nuts. Combine the flour and enough water to make a thin paste. Stir into the soup and simmer until starting to thicken.

Puree about 1/4 of the soup either in a traditional blender or using an immersion blender for a few seconds, just make sure not to puree all of the soup.

Heat through and serve with crusty bread

Tuesday, October 26, 2010

Corn and Tomato Bisque

4 Tbsp. butter, divided
2 Tbsp olive oil
2 large shallots, chopped
2 loves garlic, minced
1 (6 oz.) can tomato paste
2 (15 oz.) cans tomatoes, undrained
2 Tbsp. sugar
1 Tbsp. dried basil
4 c. chicken broth (Or Edward&Sons Vegan imitation)
1/2 tsp. salt
1/4 tsp. freshly cracked black pepper
3/4 c. heavy whipping cream
3 oz. bleu cheese
1 can corn, drained
1 can white beans, drained

Melt 1 Tbsp butter with olive oil in a large pot over medium heat. Add the shallots and saute 3 minutes until shallots are tender. Stir in garlic and tomato paste and saute 1 minute. Add tomatoes, sugar, and basil; saute 3 minutes.

Add the chicken broth, salt, and pepper. Bring to a boil. Reduce heat to low and simmer, stirring often, for 30 minutes. Stir in whipping cream, and simmer, stirring often, for 15 minutes.

Meanwhile, combine bleu cheese and remaining 3 Tbsp butter in a bowl. microwave on high 25 seconds or until cheese melts. Whisk until well combined. Toss with corn. Pour onto a wax lined baking sheet and broil for a few seconds until starting to crisp a bit but not turn black.

When the corn is done add it and the beans to the soup. Simmer until heated through.

Potato Curry

olive oil
1 onion, chopped
4 cloves garlic, minced
1 Tbsp. freshly grated ginger
1/2 tsp. mustard seeds
5 or 6 large red potatoes
1/4 head cauliflower, cut into florets
1 can garbanzo beans
1/2 lb. greens, chopped (spinach, kale, or collards all work)
Enough chicken or vegetable bouillon cubes to accommodate the water
3 Tbsp. Green Curry paste
1 tsp. curry powder
Salt and pepper to taste

Cut the potatoes into quarters and slice thin.

Saute the onion in olive oil until tender. Add the garlic and ginger and saute just until fragrant. Add mustard seeds and cook 10 seconds longer. Mustard seeds taste really bitter when overcooked so make sure you have the potatoes and water ready to add right away.

Add the potatoes and cauliflower and just enough water to cover. Add the appropriate number of bouillon cubes for however much water you used.

Add remaining ingredients, except cilantro, and simmer until potatoes are very tender and most of the liquid is absorbed.

Taste and adjust seasonings.

Monday, October 25, 2010

Baba Ganoush Wrap

big glob of baba ganoush
1/4 c. garbanzo beans
leaf lettuce

I used a tortilla but a more traditional bread would bet better here. More like naan or lavash. Even a soft pita would work.

Mash the garbanzo beans pretty well but not puree. Season with salt and pepper to taste. Spread the tortilla with the baba ganoush, a leaf of lettuce on top and spread with bean mix. Roll up and eat.

Sunday, October 24, 2010

Israeli Couscous and Greens Vegetables

This also works with garbanzo beans, just add 1 can of drained beans in when the directions say to add the lentils.

1 c. lentils
1 c. Israeli couscous
1 onion, chopped
olive oil
1 c. frozen green beans
3 large handfuls spinach, chopped
2 zucchini, sliced
2 1/2 c. beef broth (imitation or vegetable work too)
2 Tbsp. tomato paste
1/2 tsp. fresh thyme
1 bay leaf
1 tsp. parsley
1/4 tsp tarragon
Salt & Pepper to taste

Simmer lentils in lightly salted water until tender.

Meanwhile, saute onion in olive oil until tender. Add green beans and spinach. Saute until vegetables are starting to cook. Add the broth, tomato paste, zucchini, herbs and couscous. Simmer until couscous and vegetables are tender, about 10 minutes. Remove bay leaf and season with salt and pepper to taste.

Stir in cooked lentils. and heat through.

Saturday, October 23, 2010

Creamy Wild Rice Soup

Optional: Add a couple of handfuls of chopped spinach in with the cooking liquid.

1 small onion, chopped
1/2 carrot, grated
Olive Oil
1 box (6 oz.) Uncle Bens Long Grain & Wild Rice Original Recipe mix
3/4 c. lentils
6 c. water
3 Chicken Bouillon cubes (vegetable, imitation, or just water all work)
2 c. half-an-half (I used part half-an-half and part cream)
1/2 c. flour
Salt and pepper to taste

Saute onion in oil until translucent. Add the carrot and cook a few seconds. Add the water, bouillon cubes, and lentils. Cook for 20 minutes. Add the wild rice along with spice packet. Simmer an additional 25 minutes until the rice and lentils are both tender.

Stir in half-an-half and season with the salt and pepper to taste.

Combine the flour and enough cold water to make a thin paste. Stir until smooth. Whisk into hot soup and continue to cook until starting to thicken.

Friday, October 22, 2010

Pumpkin Enchiladas

I went to a pumpkin party last week and the host served these very tasty enchiladas.

The only change I made was to cut the meat in half and add a can of beans. You can make them entirely with black beans, just saute the garlic a few seconds with the onions before adding remaining ingredients and use two cans of beans

I think some cooked rice would make a great addition to the filling too

1 small onion
2 cloves garlic
olive oil
1 large can enchilada sauce
1/2 lb. ground chicken or turkey (optional, just add a second can of beans if not using)
1 can black beans, drained (pinto or adzuki would be good too)
1 (15 oz.) can pumpkin
1 small can green chilies
1/2 tsp. cumin
1 tsp. taco seasoning
1/2 tsp. pumpkin pie spice
Salt and pepper to taste

10 - 12 small corn tortillas
shredded cheese (optional)

Saute onion in olive oil until translucent. Add the garlic and meat and cook, breaking up large chunks of meat, until meat is cooked. Remove from heat and add 1/2 the enchilada sauce, black beans, pumpkin, chilies, and seasonings. Add salt and pepper to taste.

Put about 1/4 c. of the enchilada mixture into each corn tortilla. Roll closed and place in a casserole dish.

Cover with remaining enchilada sauce and sprinkle with cheese. Bake at 350 for 15 - 20 minutes until warm.

Thursday, October 21, 2010

Pumpkin Chili

1 butternut squash
1 medium onion, chopped
1 yellow pepper, chopped
Olive oil
3 garlic cloves, minced
1 c. beef broth (or imitation)
2 cans black beans, rinsed and drained
1/2 lb. ground turkey (optional)
1 can (15 oz.) solid-pack pumpkin
1 can diced tomatoes, undrained
1 small can tomato paste
1 tsp. taco powder
1/2 teaspoons chili powder
1/2 teaspoons dried oregano
1/2 teaspoons ground cumin
1/2 teaspoon salt

Sour Cream and Cheese to serve on top

Cut the butternut squash in half vertically, scoop out seeds, and place cut side down on a microwave-safe plate. Microwave for 10-15 minutes or so just until tender enough to cut. Remove skin and cut into small cubes.

Meanwhile, saute onion, bell pepper, and garlic in olive oil until tender. Add ground turkey and taco seasoning and cook, while breaking up the pieces, until meat is cooked.

Add remaining ingredients and simmer at least 1 hour until flavors are blended and squash is tender.

Tuesday, October 19, 2010

Dill spaetzle

8 oz. dried spaetzle (Or small egg free noodles)
olive oil or butter
1 can white beans, drained
8 oz. frozen green beans
1/2 white onion, chopped
1 large handful fresh dill, chopped
Salt and Pepper to taste

Cook spaetzle according to package directions adding the green beans the last 5 minutes of cooking. Drain and drizzle with butter or olive oil. Set aside

Saute onion in butter or oil just until starting to get tender. Add the white beans and the spaetzle/green bean mix to the skillet, stir in the dill. Season with salt and pepper to taste. Heat through.

For soup just make according to the directions above. Simmer enough chicken stock to make the amount of soup you want. When hot add the spaetzle and beans and simmer just long enough to heat through.

Economical Counter:
1/2 bag spaetzle $ 1.50
1 can white beans $ 0.70
1/2 bag green beans $ 1.00
1/2 onion $ 0.20
Dill $ 2.50

Total: $ 5.90

UPDATE 12/2010 - I think it would be really tasty if you added a splash of cream to the spatzle after you add the dill and some cooked crumbled bacon on top.

Sunday, October 17, 2010

Corn and Squash Soup

4 or 5 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
1/4 red bell pepper, chopped
2 Tbsp flour
3 c. chicken broth
1 butternut squash
2 cans cream-style corn
2 c. half-and-half
1 Tbsp dried parsley
1 1/2 tsp. Lowrys seasoning salt
Dash Black Pepper
1 can white beans

Sour cream, optional

Cut the butternut squash in half vertically, scoop out seeds, and place cut side down on a microwave-safe plate. Microwave for 10-15 minutes or so until tender. Remove from the skin and mash one half of the squash. Cut the other into small cubes. Set aside.

Meanwhile in a large skillet, cook bacon over medium heat until crisp. Remove from pan reserving drippings. In the drippings, saute onion, celery, and pepper until tender. Whisk in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Reduce heat to medium. Stir in the mashed squash, cubed squash, corn, half-an-half, parsley, salt, pepper, beans, and bacon. Cook and stir until heated through. Garnish with sour cream if desired.

Monday, October 11, 2010

Thanksgiving Balls

The stove top brand stuffing isn't vegetarian so make sure whatever brand you buy is if you don't eat meat.

1 large carrot, chopped pretty fine but not as small as grating it
1 stalk celery, chopped
1 medium onion, chopped
4 Tbsp. butter
1 box. Stovetop Savory Herb Stuffing
2 chicken bouillon cubes (Or imitation)
1/3 c. red lentils
1 can garbanzo beans
splash milk
2 egg whites
1/2 tsp. poultry seasoning
dash black pepper

Combine lentils, 1 chicken bouillon cube and 2 cups water. Simmer until lentils are very tender. Drain any excess liquid.

Melt butter in a large skillet. Add the carrots and saute over medium high heat until the are starting to brown a little. Add the onion and celery and cook, stirring until the onion is tender making sure not to let the onion burn. Add 1 1/4 cup water and 1 chicken bouillon cube. Bring to a boil, add the stuffing mix, cover and remove from heat. Let sit 5 minutes.

Drain the garbanzo beans, Remove 1/4 of the can and puree with a splash of milk. Lightly mas the remaining beans to break up into smaller pieces but not made a paste.

Combine the cooked lentils, stuffing, pureed beans, mashed beans, eggs, and seasoning. Form into meatball sized balls and bake in a preheated oven at 350 for 2o minutes, turn over and bake an additional 10 minutes. Serve with Gravy

Onion Gravy
4 Tbsp butter
1 large onion, sliced
1/4 c. flour
2 c. chicken broth (OR imitation vegetarian bouillon cubes dissolved in boiling water first)
dash black pepper
3 Tbsp. heavy cream

Saute onions in butter until translucent. Turn heat to medium and continue cooking 20 minutes more, stirring occasionally until golden brown. Add the flour and cook 2 minutes more. Slowly whisk in the chicken broth and black pepper and cook and stirring until combine and thick. Whisk in the cream and and heat through

Friday, October 1, 2010

Fall Black Bean Dip

I was thinking caramelized onions would be great on top in place of the green onions here,

2 c. refried black beans (for a recipe click here or canned works fine)
1 large sweet potato
2 Tbsp butter
Salt & Pepper to taste
small pinch cinnamon and nutmeg
Large dash cumin
Cayenne pepper to taste (optional)
1 c. sour cream
Green onions, sliced

Corn chips or crackers to serve (I used the Food Should Taste Good brand multi grain chips)

Prick sweet potato with a fork a few times on both sides and bake until tender. When cooked remove center from the skin and mash. Add the butter and seasonings to taste.

Spread black beans in the bottom of a 9x9 pan. Top with mashed sweet potato. Spread with sour cream and top with green onions.

Wednesday, September 29, 2010


While hunting for more bean recipes on the internet I found an interesting web site called

One recipe in particular that was really tasty was "Black Bean Soup with Israeli Couscous"

This is their picture

It is a vegetarian website and they are always looking for more people to contribute recipes, so if you have any you want to share, please send them in.

Friday, September 24, 2010

BBQ Meatloaf

I just added some beans to my moms meatloaf to stretch the recipe

3/4 lb. Ground Beef
3/4 lb. Ground pork or turkey
1/2 can of garbanzo beans, pureed
1/2 c.lentils, cooked until very tender in beef broth or water, will expand to about 1 cup of cooked lentils.
2 eggs
1/4 c. plain bread crumbs
1 1/2 Tbsp. parsley
1/4 c. water
1/2 onion, chopped
3 Tbsp. prepared horseradish
1 tsp. salt
1/4 tsp. cracked pepper

1 c. Del Monte Chili Sauce
1 c. Catchup
2 tsp. Worcestershire Sauce
1 tsp. mustard
dash Tabasco

Combine all of the loaf ingredients and mix well. Shape into 4 to 6 loaves. Combine sauce ingredients. Top loaves with sauce and bake at 350 for 45 minutes. Baste 3 or 4 times during cooking.

I have made these loaves and then frozen them with great success. I just combined the meatloaf ingredients, topped with sauce and then froze them until solid before wrapping them in plastic wrap and then tin foil. When ready to use just remove from the freezer the night before and defrost in the fridge. Then bake according to the directions.

Thursday, September 23, 2010

Enchiladas with Tomatillo-Sour Cream Sauce

For Sauce:
About 2 c. tomatillos, cleaned and quartered
3 cloves garlic, peeled
1/2 c. sour cream
1/4 c. milk
1 small jalapeno, seeded (optional)
1 small egg
1 T. flour
salt to taste (about 1/2 tsp)

Blend all ingredients until smooth. Set aside.

For Filling:
1 bottle black beans, drained and rinsed
About 1 1/2 c. diced cooked potatoes (or rice)
1 c. shredded mexican blend or queso cheese
1/2 tsp. cumin

Mix all ingredients in a bowl, and add about 1/3 of the sauce, or just enough to moisten.

To make enchiladas:
Pour about half of the remaining sauce into the bottom of a 9x13 pan. Spoon about 1/2-3/4 c. filling into soft tortilla shells, and roll them tightly. Place them in the pan and pour the remaining sauce over them. Sprinkle with 1/2 c. additional cheese. Cover tightly with foil and bake at 300 until filling is hot and sauce has thickened, about 45 minutes. Remove foil for the last 10-15 minutes to allow cheese to brown on top.

Tuesday, September 14, 2010

Creamy White Bean Stew

This tastes a lot like Alfredo with it's creamy garlicky sauce. If your beans are really soft don't add them with the potatoes or they will fall apart. Instead add them at the end with the cream cheese

2 cans white or garbanzo beans
1 Tbsp fat (butter, olive oil, or bacon grease)
1/2 tsp salt
1/4 tsp. black peppers
1/2 tsp. Rosemary
1/2 tsp. Thyme
1/2 tsp. Marjoram
1/2 tsp. Basil
1/2 tsp. Oregano
4 cloves garlic minced
1 (8 oz.) pkg. cream cheese cut into cubes
2 c. water
2 chicken bouillon cubes (real or imitation are great)
3 large potatoes peeled and cut into 3/4 in cubes
3 or 4 carrots peeled sliced into coins
1 c. peas (optional)
3 Tbsp flour

Combine the salt, black pepper, rosemary, thyme, marjoram, basil, and oregano. Heat fat in a skillet. Add the garlic and cook until fragrant. Add the water, bouillon cubes, potatoes, carrots, peas, and beans. Simmer over medium heat until the potatoes and carrots are tender enough to eat.

When cooked turn the heat to low and add the cream cheese in cubes. Stir until combined. Combine the flour and water to form a thin paste. Stir into the sauce after the cream cheese is thoroughly combined, whisk and cooked until thickened

Serve topped with a dusting of Parmesan cheese.

This is also tasty if you want to add some chicken in place of part of the beans. You can check out how to use fresh chicken, or just throw some cooked and shredded (read leftover) in after you cook the vegetables.

Tuesday, September 7, 2010

Chicken Style Bean Stew

Check my notes about Vegan at the bottom sent to me by a friend.

UPDATE as of 03/11/11 - I didn't have any cream soup on hand so I just simmered the vegetables in the chicken broth and then added some milk at the end right before stirring in the flour/water mix. I actually liked it better.

1/2 onion, chopped
1 stalk celery, sliced
2 carrots, cut into coins
olive oil
1 can garbanzo beans, drained (Or white beans)
1 can corn, drained
1 c. frozen peas
1 can cream of anything soup, undiluted (I usually use cream of chicken soup, but have used vegetarian cream of potato soup and it is great too)
5 c. water
3 chicken bouillon cubes (Imitation works just fine, still has the taste)
3 potatoes, peeled and cut into 1/2 inch cubes
1 1/2 tsp. McCormick Rotisserie style chicken seasoning (Or a pinch of paprika and salt to taste, it doesnt contain any animal product though)
Large dash black pepper
1/4 c. flour

Saute onion and celery in oil until starting to get tender. Add carrots and saute 4 or 5 minutes more. Add water, chicken cubes, soup, corn, peas, beans, potatoes, and seasonings. Simmer until potatoes are tender.

Mix flour and enough cold water together to form a thin paste. Stir that into the hot stew and cook, stirring, until thickened.

The two pictures are from different batches of stew made on different nights.

Vegan Alteration Added on 9/23/2010: Ok, I friend sent this to me, she used my favorite Edward and Sons Vegan NOTChicken bouillon cubes and then flour to thicken it and just left out the cream soup all together.

Monday, September 6, 2010

White Bean Croquettes

3 cans white beans, drained and rinsed
3 cloves garlic, finely minced
1 tsp. salt
1/2 tsp freshly black pepper
1/2 c. plus 3/4 cup dry Italian bread crumbs
1/2c. freshly grated Parmesan cheese
About 1/2 lb mozzarella cheese, cut into small cubes
1/2 c. sun-dried tomatoes, chopped pretty fine

Marinara dipping sauce

Vegetable oil for deep frying

Puree the beans. Add the garlic, salt, and pepper. Stir in the 1/2 c. italian bread crumbs and Parmesan cheese. Refrigerate several hours, until firm.

Form the mixture into balls, using a slightly rounded tablespoon for each one. Press one piece of mozzarella and a pinch of tomato into the center of each and reshape into a ball. Coat with the remaining bread crumbs.

Deep-fry the balls, a few at a time, until nicely browned. Drain on paper towels. Serve hot with a marinara dipping sauce.

Saturday, September 4, 2010

Caramelized Quinoa and Black Beans

I just made this again tonight and I used half quinoa and half brown rice. Both of which I cooked in Edward and Sons vegan chicken flavored bouillon. Regular chicken bouillon would be fine, I just was trying to get rid of the other so I didn't have it in my cabinet taking up space.

2 Tbsp. butter (or all olive oil)
2 Tbsp. olive oil
1 large onion, cut in half from the root and sliced
large pinch sugar
1 can corn
1 large carrot, grated
1 can black beans
1 can jalapenos
1 bunch green onions, sliced
3 c. cook quinoa
Mortons Nature Seasons o taste

Melt butter and oil in a large skillet. Add onions and saute until tender. Add sugar and let the onions brown a bit. Heat, stirring occationally until the onions are caramelized. Add the corn. Let the corn caramelize a bit too. Add the carrot, jalapenos, green onion and black beans. Heat through. Add the quinoa and toss to coat. Taste and sprinkle with nature seasons to taste.

Tuesday, August 31, 2010

Bleu Beans

2 medium onions
4 tbsp. butter
2 tsp. sugar
salt and pepper to taste
3/4 c. heavy cream
1/4 - 1/2 c. bleu cheese, crumbled
1 can white beans, drained

Peel and cut the onion in half. Slice, not too thick and not too thin. Melt the butter in a saucepan. Add the onion, when tender add the sugar and continue to cook over medium high heat, stirring occasionally, but not frequently, until golden.

Add the heavy cream and simmer until the cream is reduced slightly and takes on the color of the onions. Stir in the bleu cheese. Add the beans and taste. Season with salt and pepper.

Serve over pasta or rice

Thursday, August 26, 2010

Asain Inspired Black Beans

1 can black beans, undrained
1 Tbsp. soy sauce
1 tsp. grated peeled ginger root
1/2 tsp. grated orange rind
1/8 tsp. crushed red pepper
1 garlic clove, minced
1 tsp. rice wine vinegar

Combine all the ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 - 20 minutes.

Serve over rice.

Wednesday, August 25, 2010

Almond Pilaf

4 Tbsp. butter (or Olive Oil)
2 1/2 c. white rice
5 c. chicken broth (If you use Edward & Sons vegan chicken broth you will need to add a pinch of salt)
1/4 c. lemon juice
1/4 tsp. thyme
1 can white beans, drained and rinsed

3/4 c. sliced toasted almonds

Cook rice in butter for a few minutes, add all other ingredients except almonds. Cover and simmer until done rice is tender, remove from heat, sprinkle with almonds and stir once to combine a bit.

Tuesday, August 17, 2010

Cabbage Salad

My mom used to always make this salad with all chicken. I just swapped out half the chicken for lentils.

1/2 small head of cabbage
1 chicken breast, cooked and shredded
1 pkg, oriental ramen noodles, crushed
3 Tbsp. toasted sunflower seeds
1/4 c. slivered almonds
1/4 c. dry lentils
1 c. chicken broth

1 Tbsp. sugar
1/2 c. oil
3 Tbsp. Red wine vinegar
Salt and pepper to taste
flavor packet from Ramen noodles

Cook lentils until tender in chicken broth. Meanwhile, chop cabbage into small bite sized pieces. Whisk together dressing ingredients. Toss together all salad ingredients including cooked lentils. Drizzle with salad dressing and toss to coat. Refrigerate until chilled.

Monday, August 16, 2010

Classic Comfort Food

One of the things people often mention to us is that they're just not sure where to start when they want to introduce more beans and vegetarian options into their diets. It can be daunting - "vegetarian" sometimes conjures up the image of a nice steaming bowl of lentil mush and no one really enjoys coming home every night to something completely unfamiliar on the table. We love to experiment on the hapless victims, er, willing participants in our household but there are also many nights when we just want to put something delicious and the table and have the kids say "Mom, that was the best meal ever!"

So we present to you a new category: Classic Comfort Food. Here you'll find lots of our favorite beany takes on classic recipes. If you're just beginning to go meatless, or even if you're just looking for a good, simple meal, this is the place to look. Enjoy!

Shepards Pie

I suspect lentils would be really good in here in place of the beans. Just add 1 - 2 cups of cooked lentils in with the other vegetables.

olive oil
1 carrot, cut into coins
1 onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1 can red or kidney beans, drained
1 can diced tomatoes, drained (optional)
1/2 c. frozen peas
1/2 c. frozen corn
2 c. beef broth (Or vegan imitation)
1/4 c. brown gravy powder (Or flour)

3 or 4 cups prepared mashed potatoes

Sprinkle of paprika for garnish

Cheese if you like that on your pie, I don't but my husband insists it's a must

Saute celery and carrots until starting to get tender. Add onion and saute until tender. Add garlic and continue sauteing until fragrant. Add beans, tomatoes, peas, corn and beef broth. Simmer until peas and corn are cooked. Mix gravy powder and enough water to make a smooth paste. Stir into bean and vegetable mix and stir and cook until mixed and gravy is thickened.

Pour into a 9x13. Top with mashed potatoes. Sprinkle with a little paprika. Bake at 350 until potatoes are hot and stew on the bottom is bubbling. Sprinkle with cheese and return to oven to melt cheese

Sunday, August 15, 2010

Spinach Bleu Cheese Soup

8 oz. fresh spinach
1 can white beans, drained
Salt & Pepper to taste
1/2 stick butter
1/2 onion, chopped
1/4 c. flour
2 c. chicken broth
2 c. vegetable broth
2 c. half-an-half
2 oz. blue cheese

Melt butter in a large soup pot. Add onion and saute until tender, add the flour and cook 2 minutes. Add spinach and saute until dark and wilted. Add salt an pepper to taste. Add white beans, chicken broth, and vegetable broth. Simmer 15 minutes. Puree. Whisk in half and half and blue cheese. Heat through.

Serve with crusty bread

Tex-Mex Puff Pastry Bake

If you like spicy add a small 4 oz. can of diced jalapenos in when you add the salsa verde

2 c. cooked and shredded chicken
1 can white beans, drained
1 cup. salsa verde
1 c. sour cream
3 c. shredded cheddar cheese, divided

1 pkg puff pastry (you will only need one sheet)

Combine salsa verde, sour cream, and 2 cups of the cheese. Stir in chicken and beans. Pour into a 9x9 pan and bake at 350 for 20 minutes.

Remove from over and top with puff pastry sheets. Bake until puff pastry us golden, between 10 and 20 minutes. Turn the oven off, sprinkle with remaining cheese and place in oven to melt. Let stand 5 minutes before serving

Thursday, August 12, 2010

Buffalo Salad

4 handfuls of spinach green, chopped if large leaves
1 stalk celery, sliced
1 carrot, grated
1/4 c. blue cheese crumbles
1/2 can white beans, drained and rinsed
bottled hot wing sauce

Chow mein noodles

Ranch dressing

Combine the beans and enough hot wing sauce to coat and make slightly saucy. Microwave until hot.

Layers spinach, carrot, celery, and hot beans. Sprinkle with blue cheese and noodles. Drizzle with ranch dressing and enjoy.

Of course feel free to add any salad fixings you like, tomatoes, black olives, bell peppers, etc...

Tuesday, August 3, 2010

Cilantro Pilaf

1 c. packed fresh cilantro leaves
1/2 c. packed fresh parsley leaves
1/2 small onion, chopped
1 garlic clove
1 3/4 cups water
Salt & Pepper
1 tsp. olive oil
1 c. rice
1 c. cooked lentils OR 1 can white beans
1 Tbsp. lime juice

Additional chopped fresh Cilantro

In a blender, combine fresh cilantro leaves, fresh parsley leaves, onion, garlic clove, and water. Season with salt and ground pepper and blend until smooth, 15 seconds.

In a medium saucepan, heat olive oil over medium-high. Add 1 cup rice and stir to coat. Add herb mixture and bring to a boil. Reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Remove pan from heat and stir in lentils or beans, let sit, covered, 5 minutes. Add lime juice and fluff with a fork.

Garnish with additional fresh cilantro

Monday, August 2, 2010

Apple Pilaf

1 c lentils
2-3 cloves of garlic, minced
1 onion, chopped
1 large celery stalk, chopped
1/2 tsp ground ginger
1/4 tsp cinnamon
1/2 tsp ground corriander
Black pepper to taste
2 tsp. lemon juice
1 sweet apple, chopped
Dash of cayenne pepper
1 c. brown rice (or wild rice would be awesome)
1/4 c. apple juice
2 c. chicken broth (imitation or more water)
2 c. water

Chopped walnuts for garnish

Saute onion, garlic, and celery until fragrant. Add remaining ingredients and simmer until rice and lentils are tender. If they start to look like they are getting dry or their isn't enough liquid to finish cooking add more water.

Adjust salt and pepper to taste and garnish with chopped walnuts.

Sunday, August 1, 2010

Fiesta Chowder

3 Tbsp all-purpose flour
1/2 envelope fajita seasoning
1 boneless skinless chicken breasts, cut into 1-inch cubes
olive oil
1 medium onion, chopped
1/4 red bell pepper, chopped
2 garlic cloves, minced
4 c. chicken broth
2 cans black beans, rinsed and drained
1 can Mexican stewed tomatoes, undrained ( I like it with the habanero tomatoes, but for the kids I make it with regular tomatoes so it isn't too spicy)
1 can Mexicorn, drained
1 c. cooked brown rice
1 can (4 ounces) chopped green chilies
1 can condensed nacho cheese soup, undiluted
3 Tbsp minced fresh cilantro
1 Tbsp lime juice

In a large resealable plastic bag, combine flour and fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink.

Add the onion and saute until tender; add garlic and bell peppers and cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, and chilies. Bring to a boil. Reduce heat; cover and simmer for 5 minutes
Stir in the cheese soup, cilantro, and lime juice; heat through.

Tortellini Soup

1 small onion, chopped
2 cloves garlic minced
olive oil
1 can beans, white or kidney are great but whatever you have on hand works great here
9 oz. frozen cheese tortellini
2 large carrots, chopped
2 handfuls of spinach
6 c. chicken broth (imitation or vegetable are fine too)

Saute onion and garlic in olive oil until fragrant. Add carrots and saute about a minute. Add broth and simmer until carrots are slightly tender. Add tortellini. When tortellini are cooked add the beans and spinach and simmer until heated through.

Everything-but-the-kitchen-sink quiche

I dont usually add a crust to my quiche, since I dont really like making crust. Just make sure to grease your pans before pouring in the filling and it will form its own crust.

1/2 small onion, chopped
2 Tbsp butter
2 handfuls fresh spinach
1 can ham, crumbled
1/2 c. milk
1/4 c. flour
1 can white beans, drained and pureed
1 c. cheddar cheese, grated
3/4 c. mozzarella cheese, grated
2 oz. fresh grated Parmesan cheese
2 oz. asiago cheese
Salt & pepper to taste

2 crusts

Saute onion in butter until translucent. Add spinach and cook until dark and wilted. Add ham and remove from heat. In a blender combine milk, flour, and white beans. Blend until smooth. Add salt and pepper to taste. Add milk mixture from blender to the spinach. Stir in cheese.

Pour into crusts and cook at 350 until puffed and golden and the egg is completely set.

Remove from oven and let stand 10 minutes before cutting

Greek Kale Pot

3 cloves garlic, minced
olive oil
1 1/2 tsp. lemon juice
2 tsp. greek seasoning
1/2 c. chicken broth (Imitation or just water work)
2 tsp. soy sauce
1 can white beans
2 medium potatoes, cut into tiny (1/4 in) cubes
2 bunched kale, washed, stems removed and chopped

Saute onion in olive oil. Add potatoes and cook 1 minute until starting to cook. Add remaining ingredients and cook until potatoes and kale are tender.

Appetizer version: Skip to potatoes. Chop the kale really fine, when cooked, make sure the mixture isn't to wet and serve on toasted bread.

Potato Bites

12 small red potatoes, boil with skin on

1 small onion
3 Tbsp. butter
1 can white beans, drained and pureed
1/4 grated asiago cheese
Salt and pepper to taste

cheddar cheese

bacon crumbles, sour cream, chives, etc....

When the potatoes are cooled enough to handle slice into 1/4 in rounds. Saute onion in butter. Add beans and asiago cheese, salt and pepper to taste. Spread 1 tsp. of the bean mix on top of each potato round (more or less bean mix to taste). Top with cheddar cheese. Broil a few seconds until cheese is melted and starting to turn golden.

Top with bacon crumbles, sour cream, or whatever tastes good to you. Serve immediately.

Artichoke Spinach Dip

10 oz. spinach, chopped
olive oil
1 can artichoke hearts (14 ounces), drained and roughly chopped
1 cup shredded parmesan romano cheese blend
1/2 cup shredded mozzarella cheese
6 ounces alfredo sauce (jarred is fine)
1 teaspoon fresh garlic, minced
4 ounces cream cheese, softened
1 can white beans, pureed
fresh black pepper, to taste

Saute spinach in olive oil until wilted, Combine remaining ingredients. Spead into an 8"x8" baking dish.

Bake at 350 for 25-30 minutes or until cheeses are bubbling and melted.

Serve with chips or bread

Greek Pastries

Olive oil
1/2 small onion, chopped fine
3/4 lb. ground beef
3/4 c. cooked lentils
1 3/4 c. water
1 beef bouillon cube
3 or 4 sun dried tomatoes, chopped
pinch basil
3 Tbsp. unsweetened real grape juice
1/4 c. tomato sauce
1/2 tsp. nutmeg
dash pepper

2 eggs, beaten
1 c. feta

1 pkg, phyllo dough

Saute onion in olive oil until tender. Add ground beef and cook until no longer pink and breaking up into small pieces. Add lentils, water, beef bouillon, tomatoes, basil, grape, tomato sauce, nutmeg, and pepper. Simmer until liquid is absorbed.

Remove from heat and let cool slightly. Add eggs and feta.

Remove phyllo one sheet at a time and recover remaining sheets with a damp cloth, the dough dries out really fast). Brush with butter (I use butter flavored pan spray). Fold sheet length wise into thirds. Place 1 tablespoon of filling on one end of the pastry. Told dough around filling into a triangle. Spray finished triangles with pan or brush with more butter. Bake at 300 until golden, about 30 minutes

Friday, July 30, 2010

Creamy Pesto Sauce

1 can white beans, drained and rinsed
1 c. chicken broth
2 tsp. cornstarch
1/4 - 1/2 c. pesto
2 Tbsp. half-an-half

Combine cornstarch and 1 Tbsp chicken broth until smooth. Combine with remaining broth. Simmer until thick. Add beans and pesto, simmer 5 minutes. Add half-an-half and heat through.

Serve over pasta

Wednesday, July 28, 2010

Avocado Pasta Salad

1 small avocado
3/4 c. ranch dressing
2 Tbsp. Greek Yogurt, plain yogurt, or sour cream
Granulated Garlic to taste

1 can garbanzo beans, drained
2 or 3 green onions, sliced
1 c. grated carrot
1/2 c. slivered almonds
3 or 4 cups cooked and cooled small pasta

Chop the avocado into cubes and drop into the ranch. Puree until smooth. Add yogurt and garlic to taste.

Combine remaining ingredients. Toss with dressing to coat. Chill 2 hours or until ready to serve.

Combine remaining ingredients

Sunday, July 18, 2010

Taste of Home Winner

So the Healthy Cooking finally hit check stands. That is the cover so you know what to look for. And the prize winning recipe isssssssssssssss (drum roll!):

Southwestern Bean Chowder

Click on the link above and it takes you to my post from several months ago or check it out on their web site here. The test kitchen changed a few minor things. Mostly clarified the directions. And they list the nutritional contents which I will post at the bottom.

This is their picture

Are you drooling yet?

Use the comments section to let me
know what you think, and any tasty
changes you made to your pot of soup.

Nutritional Facts
1 cup serving size (calculated without additional cheese) equals
236 calories,
8 g fat (4 g saturated fat)
20 mg cholesterol
670 mg sodium
31 g carbohydrate
6 g fiber
11 g protein (Thats 22% in just one cup of soup)

Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

Sunday, July 11, 2010

Creole Style Gumbo

I love gumbo, its so tasty and very versatile. Throw in some shrimp and chicken or leave the meat out for a dish that is still exceptionally tasty and vegetarian friendly.

1/2 kielbasa, sliced (This is the only non vegetarian ingredient in the dish and can be left out quite easily, just saute the vegetables in a little olive oil)

1 can beans, red, white, mixed, whatever you need like and have on hand
5 large green onions, sliced, greens too
1 stalk celery, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 small can pimentos
1 can diced tomatoes, partially drained
1/3 c. frozen okra, chopped
3 Tbsp. Butter (Earth Balance sticks work, they just have a lower smoking point so it takes a little longer)
1/4 c. flour
1 cup water
1 vegetable bouillon cube
1/2 tsp. parsley flakes
1/2 tsp Oregano
1 tsp Thyme
1/2 tsp Lowrys seasoning
1/4 tsp. gumbo file
1 c. raw small peeled shrimp (optional)
Hot sauce to taste

Cooked Rice (plain white or brown rice either work)

Saute kielbasa until starting to brown a bit. Add celery and cook until fragrant. Add green onions and garlic and cook 2 minutes. Add bell peppers and cook another 30 seconds. Add pimentos, okra, and tomatoes, oregano, thyme, lowrys seasoning, gumbo file, and beans. Simmer on low.

In a separate pan heat butter. Stir in flour and cook over low heat, stirring occasionally. Continue cooking over low heat, stirring often about 15 - 20 minutes until roux starts to darken, but not burn. DO NOT LET IT SMOKE or it will taste burnt. When starting to darker add one cup water and vegetable bouillon cube. Simmer until starting to thicken.

Pour Thickened vegetable mixture over kielbasa and vegetables and add shrimp, simmer an additional 10 minutes until shrimp has just turned pink. Serve over rice.

UPDATE 1/5/11 - I just heard from a friend that Vegan Earth Balance works for making the roux, it just has a lower smoking point so it takes a little longer.

The next day:
Combine Gumbo sauce, leftover rice, and several cups of stock or broth. Chicken, vegetable or beef all work great for this to make a spicy Cajun soup.

Thursday, July 8, 2010

Happy Birthday

A year ago I though I had a few recipes to share but wasn't sure how to start a blog, if anyone out there would be interested, or even if I could keep it going once I had posted all the recipes I already had.

One year later I have won a contest in a well known magazine for one of my recipes, been viewed by readers all over the world (there are a couple!) gained another author, and together we have published over 200 posts. I've even found our link posted to several discussion boards by people other than me.

So thanks for sharing and commenting. Bean Basics is turning ONE!

Thursday, July 1, 2010

Herb and Mixed Vegetable Quinoa Stew

2 Tbsp Butter
2 Tbsp. Olive Oil (or all olive oil)
1/2 onion, finely chopped
1 stick celery, chopped fine
3 cloves garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried rosemary
dash black pepper
2 carrots, cut into coins
1 can corn, drained
2 large handfuls of frozen green beans
3 c. quinoa or rice, cooked
1 can black beans, drained and rinsed

Heat butter and oil in a skillet. Add onion, celery and garlic. Heat until celery is starting to get tender. Add basil, rosemary, black pepper, and carrots. Heat until carrots are almost tender. Add green beans, corn, and 1/4 cup of water. Cover and simmer until carrots are tender and green beans are cooked. Add quinoa (or rice) and black beans. Stir to mix well and heat through.

Wednesday, June 23, 2010

Pasta with yellow squash

2 lb. yellow squash (or part yellow squash part zucchini) cut into coins
3 or 4 Tbsp. butter
1/2 large onion, chopped
Mortons Nature Seasons OR Salt and pepper to taste
4 c. cooked large tube pasta (penna or rigatoni work great)
1 can white beans, drained but not rinsed

Melt butter over medium high heat. Add onion and cook until translucent. Add squash and reduce heat to medium. Cook, stirring occasionally until tender. Season to taste and return heat to high so the squash turns slightly golden on the edges.

Add pasta and beans and cook, stirring, until heated though.

Monday, June 21, 2010

Orange Stir Fry

1 ½ c. water
3 Tbsp orange juice concentrate
½ c. packed brown sugar
1/3 c. rice vinegar
2 ½ Tbsp soy sauce
¼ c. lemon juice
1 tsp. Minced water chestnuts
½ tsp. Ground ginger
¼ tsp. garlic powder
2 chopped green onions
¼ tsp. Red pepper flakes
2 ½ Tbsp cornstarch

1 can beans, drained (white or black beans)
3 c. broccoli, cut into bite sized pieces

Combine all the sauce ingredients but the cornstarch. Bring to a boil and remove from heat. Combine the cornstarch and a little water to make a paste. Stir into the orange mix and stir really well to combine. Simmer until thickened.

Heat a little oil in a large pan or wok. Stir fry the broccoli until al dente. Add the beans and reduce heat to low. Pour the thickened sauce over and simmer, on low, until broccoli is tender.

Serve over rice

Sunday, June 20, 2010

Italian Sausage Bake

3 T. red wine vinegar
1 t. Dijon mustard
1 t. dried oregano
1/2 lemon pepper
1/4 t. salt
1/2 c. olive oil

Toss with
4 chopped sweet Italian sausages, uncooked
Bake at 425, 15 minutes

1 1/2 lb cubed red potatoes
1 large red onion cut into wedges
Stir to coat, Continue baking another 40 minutes.

½ c. water
2 T. cornstarch
2 cans white beans
Stir into liquid in bottom of pan and cook another 15 minutes until thickened.

Sunday, June 13, 2010


1 can garbanzo beans, drained and lightly mashed
1/2 c. lentils
1 small onion, chopped
dash olive oil
1 1/2 c. water
2 beef bouillon cubes
1 can cream of mushroom soup, undiluted
large pinch black pepper
2 Tbsp. catchup
2 tsp. Worcestershire sauce
1 Tbsp. gravy browning
3/4 c. sour cream

Saute onion in olive oil until tender. Add garbanzo beans, lentils, water, beef cubes, mushroom soup, and black pepper. Simmer until quinoa and lentils are tender, making sure not to let the pot go dry. Add more liquid as needed. Add catchup, Worcestershire sauce, and browning. Simmer a minute longer. Remove from heat and stir in sour cream. Serve over noodles

Broccoli Pasta Salad

This dish is a combination of my favorite broccoli salad, leftover pasta, and of course beans. Just leave out the bacon for the vegetarian version

1 bunch broccoli florets, chopped pretty small
1/2 lb bacon, cooked until crisp and crumbled
1 small red onion, chopped
1 c. grated cheddar cheese
3 or 4 green onions, sliced
1 carrot, grated
2 - 3 c. small pasta
1 can black beans, drained and rinsed really well

3/4 c. mayonnaise
3 Tbsp. sugar
3 Tbsp. apple cider vinegar
1/4 c. sour cream

Cook pasta in boiling salt water until al dente. Add broccoli and cook 1 minute. Drain well and rinse with cold water.

Whisk together mayonnaise, sugar, and vinegar. When smooth whisk in sour cream. Salt to taste.

Toss pasta/broccoli mix with dressing and remaining ingredients except bacon. Cover and chill several hours. When ready to serve top with crumbled bacon and stir once to mix the bacon in slightly.

Wednesday, June 9, 2010

Garbanzo and Tuna Salad Wraps

1 can garbanzo beans, rinsed and drained
1 small can tuna, drained and chunked
1/4 large red onion, finely diced
2 medium tomatoes, chopped
1/4 c. fresh parsley, chopped
1/4 c. olive oil
1/4 c. balsamic vinegar
salt and pepper to taste

Mix beans, tuna, and tomatoes, drizzle with oil and vinegar, add salt and pepper, and toss lightly to combine. Gently fold in parsley. Allow to marinate for several hours before serving. Serve at room temperature.

If desired, serve with mixed salad greens in a tortilla for a great summer wrap. Serve this way with extra oil and vinegar.

Friday, June 4, 2010

Cilantro Black Beans & Quinoa Pilaf

Fresh cilantro is the key to this dish. Red onions also add a great flavor but regular can be used. Vegetarian changes are at the bottom.

6 slices bacon
1/2 red onion
1 - 2 cloves garlic, minced
1 heaping Tbsp. flour
1 can black beans
1/2 c. water
1 chicken bouillon cube
1/2 c. fresh cilantro, removed from the stems and chopped
1 tbsp. parsley
1/4 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. Mortons Natures seasons
Dash Tabasco sauce

Saute bacon until crisp. Remove from pan and crumble. Set aside. Add the onion and garlic to the bacon pan and saute until onion is tender. Stir in the flour, cook, stirring, until starting to brown slightly.

Stir the beans with their liquid into the flour mixture along with the water, bouillon cube, half of the cilantro, parsley, chili, black pepper, nature seasons, and tabasco. Cook until thick and bubbly.

Remove from heat and stir in the remaining cilantro.

Top with crumbled bacon and serve over pilaf

Cilantro Pilaf
1/2 onion, coarsely chopped
1 clove garlic
olive oil
3 c. water
3 chicken bouillon cubes (or imitations chicken)
pinch thyme
1 1/2 c. quinoa (Rice can also be used)
1 handful cilantro, chopped
1 tsp. lemon juice

Saute onion and garlic in olive oil until tender. Add water, bouillon, thyme, and quinoa. Simmer over low heat until quinoa is tender. Remove from heat and stir in fresh chopped cilantro and lemon juice.

Vegetarian Version:
Skip the bacon and saute the onions and garlic in butter or olive oil.
Use vegetarian imitation chicken bouillon, vegetable bouillon, or just water.
Instead of mortons nature seasons use J&D Bacon Salt (vegetarian)

Tuesday, June 1, 2010

Creamy French Lentils

Tiny puy lentils are pretty and creamy. It's not hard to associate them with the French - they're far more chic than the staid mental image that lentils usually call to mind. This recipe enhances them - it;s bright, tangy, and anything but boring.

1 c. french green lentils (puy lentils)
1 Bay leaf
1 bunch green onions, sliced
3-4 cloves garlic, finely diced
1-2 T dijon mustard
1 lemon
2-3 plum tomatoes, chopped
1/4 c. creme fraiche (may substitute sour cream or plain greek yogurt)
2-3 T olive oil
salt and pepper to taste

Rinse lentils and cook with 2-3 c. water and the bay leaf over medium-low heat until water is absorbed and lentils are tender. Meanwhile, in a small nonstick skillet, saute the sliced green onions and garlic with the olive oil, on low heat, until onions are soft and tender. Add mustard, the juice and finely grated rind of lemon, tomatoes, salt, and pepper, and heat through. Mix in lentils and creme fraiche, stir gently to combine, and serve immediately.

Sunday, May 30, 2010

Memorial Day Pasta Salad

1 bottle black beans, drained and rinsed
1 lb box elbow or shell pasta
1.5 c. corn
1 can whole or diced tomatoes
1-2 c. shredded cheddar or mexican blend cheese
1 bunch green onions, diced (optional)
1 c. shredded cooked chicken or 1/2 c. crumbled bacon (optional)

1/2 c. each salsa, BBQ sauce, sour cream, and ranch dressing

Cook pasta according to directions on box. While it's cooking, drain and chop the tomatoes into bite sized pieces. Mix all dressing ingredients in a small bowl, set aside. When pasta is cooked, immediaely drain and rinse with cool water until it is cool to the bite. Shake off excess water. Mix with all other ingredients except dressing and bacon in a large bowl. Stir in dressing a little at a time until it is coated to your liking.

If not serving immediately, you may need to add more dressing before serving as the pasta tends to absorb dressing over time and get dry.

Sprinkle with bacon just prior to serving.

Thursday, May 27, 2010

Hominy Stew

1 onion, chopped
4 cloves garlic, minced
olive oil (Or bacon drippings, see notes below)
2 carrots, cut into small chunks
1 can pinto beans, drained
1 can garbanzo beans, drained
1 can hominy, drained
1 can diced tomatoes, drained
1 8 oz. can tomato sauce
1 green bell pepper, chopped into large pieces
1 tsp. taco powder
1/4 c. salsa verde
1/2 tsp. oregano
1/4 tsp. unsweetened cocoa powder

Saute onion and garlic in olive oil until tender. Add carrots. Cover and turn heat to low. Stir a few times so the carrots don't brown too much, cook until carrots are starting to get tender. Add remaining ingredients and simmer 1 hour. Don't let it go dry.

Other options for great added flavor:

1. Saute a few strips of bacon and use the drippings in place of olive oil. Sprinkle the top of the stew with the crumbled bacon.

2. Add Anaheim or hot peppers to the onions when sauteing

3. Add a can of corn in with the other canned ingredients.

Sunday, May 23, 2010

Teriyaki Beans

1 onion, coarsely chopped
2 gloves garlic, chopped
olive oil
1/2 bell pepper, chopped
1 can pineapple tidbits, drained, liquid reserved.
2 tsp. brown sugar
2 Tbsp. soy sauce
1 can kidney beans, undrained
2 tsp. cornstarch

Saute onion and garlic in olive oil until tender. Add bell pepper and cook for 1 minute longer. Add pineapple tidbits, brown sugar, soy sauce, and beans with their liquid. Simmer 5 - 10 minutes. Combine cornstarch and reserved pineapple liquid and stir until smooth. Add pineapple mix to the pan and cook until thickened and bubbly.

Serve over rice

Wednesday, May 19, 2010

Beans Florentine

Vegetarians, skip the chicken, just start with the shallots, and make sure your Parmesan cheese is rennet free.

1 chicken breast
Salt & peppers to taste
2 Tbsp. butter
1 Tbsp. oil
1 shallot, chopped
1 can white beans
2 large handfuls of spinach, chopped
3 or 4 artichokes heart quarters from a bottle, regular NOT marinated, chopped pretty fine
1 1/2 c. milk
2 oz. cream cheese, softened
1 oz. white cheddar
1 - 2 Tbsp. Parmesan cheese, grated

Pinch Paprika to Garnish

Heat oil and 1 Tbsp. butter in a skillet. Sprinkle chicken breast with salt and pepper. Cook in oil until browned, but not burned. Remove chicken from heat and set aside. When cool enough to handle shred the chicken.

Meanwhile add the remaining tablespoon of butter to pan. Add the shallots and cook until they are starting to get tender. Add the spinach and cook until wilted. Add the cream cheese and stir until melted and smooth. Slowly stir in the milk and keep stirring until blended. Add the artichoke hearts, beans, chicken and both cheeses. Stir until blended.

Garnish with a pinch paprika for color

Serve with pasta, rice, or mashed potatoes

Greek Macaroni Salad

1 lb small pasta (Piccolini is really fun here)

1/2 cucumber, peeled and chopped
1 can black olives, cut in half
1/2 red onion, chopped
1/2 small container feta cheese, crumbled
1 tiny bottle pimentos, drained
1/2 yellow bell pepper, chopped
1 can garbanzo beans, drained
1 pkg cherry tomatoes, cut in half OR 2 roma tomatoes, chopped
1 small handful fresh parsley chopped (optional)

1/4 c. mayonnaise
2/3 c. greek salad dressing or other vinegar and oil salad dressing

Cook pasta in boiling salted water until tender. While cooking prepare vegetables and set aside.

Whisk mayonnaise until smooth. Slowly whisk in salad dressing until blended. When pasta is cooked, drain and rinse with cold water. Toss with dressing until coated. Stir in chopped vegetables

Other tasty additions:
Sliced zucchini
chopped spinach
Toasted pinenuts

Tuesday, May 18, 2010

Skillet Black Bean Lasagna

For a simpler version skip the vegetables. Just start by adding the water and sauce to the pan and go from there.

Olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 stalk celery, chopped
1 carrot, grated
1/2 bell pepper, chopped
1/2 zucchini, grated
1 bottle spaghetti sauce
2 1/2 cups water
2 beef bouillon cubes (vegetarians use an imitation version or just water)
1 can black beans, drained
1/2 lb uncooked pasta (radiatore or farfalle are both great)

1/2 c. ricotta cheese
1/4 tsp granulated garlic
2 Tbsp mozzarella cheese
1 Tbsp. Parmesan cheese
1 tsp. parsley
dash salt & pepper

Saute onion, garlic, celery, carrot, bell pepper, and zucchini in olive oil until vegetables are tender. Add spaghetti sauce, water, beef bouillon cubes, and uncooked pasta. Simmer, uncovered until pasta is tender. Check to make sure that sauce doesn't go dry, if it starts to, add water. When the pasta is al dente stir in the black beans.

Combine ricotta, garlic, mozzarella, parmesan, parsley,and salt and pepper. Drip by spoonfuls into skillet, cover and turn heat to medium low. Simmer until ricotta is set. Remove from heat and let sit 5 minutes before serving

Zucchini Chicken Lentil Soup

2 boneless skin chicken breasts
1 Tbsp olive oil
1 Tbsp butter
1/4 tsp salt
1/8 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. granulated garlic
1/4 tsp. marjoram

8 cups chicken broth
3/4 c. brown lentils
1 can tomatoes, undrained
1 onion, chopped
2 carrots, cut into thin coins
4 zucchini, cut into quarters and then sliced

Combine salt, pepper, paprika, garlic, and marjoram. Sprinkle chicken with combined spices. Cook in olive oil and butter over medium heat with onion until chicken is well browned, but not charred. Removed chicken from pan. Set aside.

Add broth and stir, scrapping bottom of pan, to deglaze. Add lentils and tomatoes and simmer until lentils are tender, about 30 minutes. When chicken is cooled, shred. Add carrots, zucchini, and shredded chicken. Simmer until vegetables are cooked.

Tuscan White Bean Soup

4 slices bacon, finely chopped
2 Tbsp. Flour
1 medium yellow onion, quartered lengthwise
1 medium stalk celery, quartered crosswise
1 medium carrot, finely chopped
3 cloves garlic, cut in half
2 cans cannellini beans, drained
1 bay leaf
1 sprig fresh rosemary OR 1 tsp dried
1 Tbsp pomegranate juice
1 tsp. balsamic vinegar
4 cups chicken broth
olive oil
Salt & Pepper to taste

Chopped fresh parsley

Toss onion, garlic, and carrot with a little olive oil and roast at 450 until carrot is mostly tender, but not soft, about 30 minutes.

Mean while saute bacon until crisp. Remove from grease and set aside. Saute celery in dripping until translucent. Add 2 Tbsp. flour and cook, stirring until starting to bubble and darken in color. Add chicken broth, beans, bay leaf, rosemary, and roasted vegetables. Simmer for 20 minutes, until vegetables are completely tender, almost to the point of mushy. Remove the bay leaf and the rosemary sprig. Puree all until smooth.

Stir in juice, vinegar, salt, and pepper to taste.

Garnish with chopped fresh parsley

Vegetarians and vegans - skip the bacon and saute in olive oil. Use a vegan substitution for the chicken broth, my favorite is always Edward & Sons

Monday, May 17, 2010

Asparagus Pilaf

I also suspect that orzo (rice shaped pasta)would be very good here in place of the rice. Dont cook it first, just add some extra water in with the broth and simmer until orzo is cooked.

2 1/2 c. cooked quinoa
1/2 c. cooked rice
1/2 onion, chopped
1 clove garlic
Olive Oil
2 tsp. lemon juice
1/2 carrot, grated
1 c. chicken broth (Edward & Sons bouillon cubes make an excellent vegan substitution)
1 lb. asparagus, cut into 1 inch pieces (the thinner the better)
1 can garbanzo beans, lightly mashed

Saute onion, garlic, and carrot in olive oil until tender. Add broth and asparagus and cover. Simmer over low until asparagus is tender. Add quinoa, rice and lemon juice and stir, simmer, uncovered until liquid is almost absorbed. Add beans and simmer until liquid is gone.