Tuesday, January 25, 2011

Confetti Macaroni and Cheese

16 oz. elbow macaroni
1 can white beans, drained and rinsed
16 oz. spinach
1/2 onion, chopped
2 carrots, grated
olive oil
1 can ham
3 c. milk
1/2 c. cream
5 eggs
4 oz. mozzarella cheese
4 oz. cheddar cheese
1/2 c. sour cream
salt and pepper to taste
dash each Worcestershire sauce, yellow mustard, nutmeg

Cook pasta in lightly salted boiling water until al dente.

Meanwhile saute onion in olive oil until tender. Add the ham and cook until starting to brown in a few places. Add the spinach and carrot and cook until spinach is wilted.

Whisk together remaining ingredients except milk and beans.

When the pasta is cooked, drain, return to pot, and immediately add milk, beans, sauted vegetables and cheese mix.

Spray an 11 x 13 casserole dish with no stick spray. Pour the pasta and sauce into the dish and cover with tin foil. Bake at 375 for 40 minutes or until set, removing tin foil about half way through.

Let stand 10 minutes before cutting.

Monday, January 10, 2011

American Institute of Cancer Research

I just receive an article written by the
American Institute of Cancer Research, entitled

Health on a Budget: Three Strategies for Money-Saving, Cancer-Fighting Meals

The article begins:
"Did you resolve to eat healthier in the new year? Or perhaps you just want to save money at the supermarket without sacrificing taste and health."

I love that, and the reason I mention it, is while they have three ideas which you can read about by clicking on the link, the first idea is this:

1. Diversify Your Dinner with Beans.

And that's right up our alley.

As a matter of fact, we put together a list of more than 20 healthy, and inexpensive, recipes for you from our archives here at Bean Basics

Lentil Barley Soup


Cabbage White Beans Soup

Black Bean Soup

Italian Wedding Soup

Stuffed Peppers or Squash

Pesto Soup

White Bean Pitas

Chickpea with Garlic and Zucchini

Texas Stuffed Tomatoes

Mixed Whole Grain Pilaf

Cuban Red Beans and Rice

The most simple Black Beans ever made

Creole Red Beans

Southwest Skillet Supper

Caramelized Quinoa and Black Beans

Dill Spaetzle

Israeli Couscous and Green Vegetables

Vegetable Soup Penna

Cabbage Salad

Asian Salad


Chickpea Masala with Green Rice

We hope you enjoy, and have a wonderful and healthy New Year

Friday, January 7, 2011

Thai Pasta Salad

12 oz pasta,
1/2 head red cabbage, chopped
1 can garbanzo beans, drained
1 1/2 c. bean sprouts
1 1/2 c. julienne carrots
1 red onion, chopped
1 red pepper, chopped

1/4 c. La Choy crispy chow mein noodles
1/4 c. Cashews

3/4 c. peanut butter
1/4 c. soy sauce
juice from 1 a lime
3 or 4 cloves chopped garlic
2 Tbsp rice wine vinegar or white vinegar
12 leaves basil, chopped fine
3 Tbsp sesame seeds, toasted
cayenne pepper to taste
2 Tbsp honey or agave
1 can Thai Kitchen coconut milk solids, liquids drained off and reserved for another use

Cook pasta according to package direction. Drain and plunge unto ice water to stop cooking. Toss with vegetables and sauce. Refrigerate for two hours.

Top with cashews and chow mein noodles right before serving.

For the sauce: Whisk all together until smooth. Taste and add salt or adjust flavors as needed

Other Addition that might be tasty:
Pea Pods
Green Onions
Chopped Chicken
Spicy Peppers

Thursday, January 6, 2011


This can also be made with cooked barley, quinoa, or brown rice in place of the orzo, you just have to adjust the cooking time.

(This is actually the brown rice version and I prefer it)

4 - 6 large onions, sliced
3 Tbsp butter (optional, use more olive oil or vegan margarine)
2 Tbsp Olive oil
1 tsp sugar

1/4 tsp. ground cinnamon
1/4 tsp. cumin
2 cloves fresh minced garlic
Salt and Pepper to taste

1 c. brown Lentils
1 1/2 c. Orzo

1/4 bundle Fresh Parsley, chopped

Heat butter and olive oil in a large skillet. Add the onions, and cook over low heat until translucent. Add the sugar and continue to cook over low heat until caramelized, about 45 - 60 minutes, stirring occasionally.

Meanwhile, cook the lentils in 3 cup water until soft enough to eat, immediately drain. Return to pan and add 4 cup of water and bring to a boil. Add the orzo and simmer until tender. Drain and add seasonings and then toss with onions.

Sprinkle chopped fresh parsley on top and serve.

Tuesday, January 4, 2011

Ham & Bean Dip

1 can Campbells Ham & Bean Soup, undiluted
1/4 c. milk or water
1/4 c. mozzarella cheese

Combine all and microwave until cheese is melted. It takes a little longer to melt with the water.

Serve with corn chips