Vegetable pottage

You can add more broth and make this vegetable soup or less and serve it as pottage.

1 c. barley
1/2 c. lentils
1 onion, chopped
2 sticks celery, sliced
2 large carrots, cut into small dices
1 c. frozen corn
3/4 c. frozen okra, chopped
1 can tomatoes, undrained
1 1/2 c. frozen green beans, cut into small pieces
2 yellow zucchini, sut into small pieces
About 1 c. cabbage, cut into small pieces
6 c. liquid (broth or water and bouillon to go with, beef, chicken or vegetable all work)
Optional add in: leftover shredded beef

Combine the liquid, barley, and lentils. Simmer over medium heat until almost tender, about 30 minutes. Add the veggies and simmer another 30 minutes until everything is really soft, checking for liquid through out, you dont want it to go dry.

Asparagus Bean Soup

You already know I throw beans in everything,
so if you are thinking "Hey! This is just cream of asparagus soup with beans in it" you would be right. This IS just cream of asparagus soup with beans in it. What? They're good for you!





1 lb asparagus spears
4 c. water
5 chicken bouillon cubes (or imitation)
1 can white kidney beans, drained
1 c. heavy cream

Trim the tough ends off the asparagus. Chop the tops into 1/4 inch pieces, set aside.

Boil the tough ends of the asparagus and the water together until the asparagus is tender.
When the ends are soft, stain and reserve the liquid,discarding the ends.

Return the asparagus liquid to the soup pot, and add the chicken bouillon cubes, beans and asparagus tops. Simmer together until the asparagus tops are tender.

Stir in the cream and return to stove to heat through.

Season with salt and pepper to taste.

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.

My top 5, from 2010

1. Gumbo

2. Palak Channa

3. Chicken Style Bean Stew

4. Pumpkin Cream Pasta

5. Caramelized Quinoa and Black Beans

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.

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.

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.

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.

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

cheese

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
Salsa

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

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.

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.

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

BBQ Meatloaf

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

Loaf:
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

Sauce:
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.

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.

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

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

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

Twice Baked Bean-tatoes

1 bottle white beans (if you're trying to be sneaky with them, start by using half a bottle the first time)
6 regular sized baking potatoes, baked and cooled slightly (leftovers are great!)
1 large onion, diced
1 bunch green onions, sliced
1/2 c. shredded cheese
Leftover ham, diced OR 1 can ham, crumbled (optional)
1/3 c. sour cream or plain yogurt (greek yogurt works well)
2 T mayonnaise
1-2 T dried parsely
1 tsp paprika
butter and/or olive oil
Parmesan cheese, about 2 or 3 tablespoons. (optional)
salt to taste

Slice potatoes in half and carefully scoop out the insides. Save skins for filling. Saute onion in 2-3 T butter/olive oil over low heat until brown and very soft. Add green onions and saute briefly. While onions are cooking, puree or mash white beans until smooth. Add white beans and onions to mixing bowl, add all other ingredients including potato flesh. Mix until well blended and mostly smooth (some small chunks of potato will remain). Spoon into potato skins, mounding slightly. Place on a baking tray, and bake at 350 until heated through and tops are browned.

Cream of Potato Soup

Most of the creaminess of this soup comes from the pureed beans.

2 c. water
3 chicken bouillon cubes (imitation or vegetable)
1 can white kidney beans, rinsed and drained
2 medium potatoes, cut into tiny cubes
1 Tbsp. parsley
1 can whole kernel corn, drained
1 can ham, drained and crumbled
1/4 - 1/2 c. half-an-half
Mortons Nature Season or Salt & pepper to taste

Combine water, chicken cubes, and beans. Puree until smooth. Heat in large saucepan until chicken cube is dissolved. Add potatoes and parsley. Simmer until potatoes are almost tender, add corn and ham and cook until potatoes are done. Stir in half-an-half and heat through. Season with to taste with Mortons or salt & peppers.

Vegetarian: use an imitation chicken bouillon and leave out the ham. JB Bacon salt has a great bacon flavor and is vegetarian.

Try one of these tasty twist:
1 can jalepenos
Parmesan cheese
Cheddar cheese
Bacon
Chopped broccoli
Grated carrots

Taco Salad

2-3 heads romaine lettuce (or lettuce mix), torn into bite sized pieces

1/2 c. shredded cheddar, monterey jack, or mexican blend cheese

1 bottle black, pinto, or red beans, drained and rinsed

1 small can sliced black olives

3+ green onions, cleaned and thinly sliced

1-2 medium tomatoes, seeded and diced into bite sized pieces

3 c. tortilla chips

1 bell pepper, any color seeded and diced (optional)

Salsa, ranch dressing, and sour cream OR creamy cilantro-lime dressing.

Crush tortilla chips lightly so they are in bit sized pieces. Lay in the bottom of a large serving platter. Arrange the lettuce on top, and the sprinkle with beans, cheese, tomatoes, onions, and olives. Drizzle with ranch and salsa OR cilantro-lime dressing, dollop with sour cream, and serve immediately.

Notes: If you don't like cilantro, you can omit it from the cilantro-lime dressing and still have a fabulous salad dressing.

This is also good with ground beef or turkey. Use a package of taco seasoning to flavor it and follow the package directions for cooking, then layer it in the salad on top of the corn chips. Or you can toss in some leftover shredded pot roast or diced chicken. There are endless possibilities.