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Archive for the ‘Beans’ Category

We love chickpeas at our house! So I am always looking for new flavor combinations to try with them. I spotted an inspirational recipe a few months ago and it has been sitting here on the desk to try. And finally we did this last week. I switched things up a bit to fit our tastes and dietary needs and it was still delicious.

Chickpeas with Sausage and Sun Dried Tomatoes

Adapted from Dishing Up Delights

Makes 4-6 servings

1 Tbsp oil

1 large onion, chopped

2 cloves garlic, minced

12 oz soy chorizo, crumbled *

2 – 15 oz can chickpeas, drained and rinsed

1 cup sun-dried tomatoes, sliced

2-3 Tbsp fresh oregano, chopped *

2 Tbsp red wine vinegar

Salt and pepper

Sour cream or plain yogurt

Cooked rice or pasta

Heat the oil in a large skillet. Add onion and garlic and saute until the onions have softened. Add the sausage and chickpeas and cook until heated through (this vegetarian sausage was pre-cooked). Stir in the sun-dried tomatoes and oregano. Let cook for 1-2 minutes, then turn off heat and add vinegar, salt and pepper to taste.

We served this over brown rice. You could toss with cooked pasta as well. The soy chorizo made this quite spicy so I topped mine with a bit of plain yogurt to cool it off.

Notes:

* I used Trader Joe’s Soy Chorizo. It is quite spicy. Also, the texture is more like crumbled ground beef instead of pork sausage.

* We still have fresh oregano growing in the garden but you could just as easily used dried. I would start with about 1 Tbsp and see what you think.

I apologize for the photos over the next few month in advance. Since I have a day job, and the days are much shorter, most of my photos will be taken after dark, under my kitchen lighting, which isn’t very flattering and is pretty orangey, but it will have to do for now. No fancy equipment here…

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I used to love the Gardenburger Black Bean Chipotle Burgers, before they changed the formula. They used to be labeled gluten free. No longer. Boo.

Now the only choices for gluten free veggie burgers are Sunshine Burgers,which are okay, and Amy’s Bistro Burgers, which are pretty good. Or you can make your own.

I have only made homemade veggie burgers once or twice before and I can’t remember the results being that great as they didn’t become part of our normal repertoire. But I have seen a lot of veggie burger recipes floating around the blogosphere these days.  And recently, over at Gluten Free Homemaker, Linda posted a round-up of burgers on Gluten Free Wednesdays, some of which were vegetarian. So it had me thinking and looking around for some inspiration.

This is what I came up with. And yes, this is a keeper.

Sweet Potato, Quinoa and Black Bean Burgers

Inspired by Cupcake Punk and Fat Free Vegan

Makes about 12 medium-sized burgers

1 – 15 oz can of black beans, drained and rinsed

4 cloves of garlic, minced

2 large sweet potatoes, about 2-1/2 cups, cooked and mashed *

1 -1/2 cups quinoa, cooked and cooled *

1/2 cup chopped onion

3/4 cup bread crumbs, gluten free

2 Tbsp ketchup

1 tsp chipotle peppers in adobo sauce, gluten free *

1/2 tsp salt

1/4 cup chopped cilantro

Mash up about half of the black beans in a bowl. Add the other ingredients and mix up well. Form into patties and pan-fry in some oil until browned on both sides. Serve on buns with all the fixings, if you desire. (Canyon Bakehouse now has gluten free hamburger buns and I hear they are pretty tasty! I haven’t tried them yet.)

We ate our burgers bun-less with some baby artichokes (yes, an unusual combination). Later that week I ate the leftovers bun-less with some barbecue sauce and pickles and that was great too. The barbecue sauce was a nice companion to the sweetness of the potato.

I also experimented with the cooking method. Half of the burgers I pan-fried in a little bit of oil. The other half I cooked on my little-used George Foreman grill. We preferred the pan-fried ones as they held together better and they browned slightly. It seemed like the grill didn’t cook them much at all. In the picture above, the burger on the right was done on the grill (you can still see the grill marks) and the burger on the left was pan-fried.

Notes:

* I microwaved two large sweet potatoes and then split them open and scooped out the inside and mashed it up.

* You could saute the onions and garlic if you desire but I liked the slight crunchiness of the raw onion in the burgers.

* I used leftover quinoa, so I measured 1-1/2 of that after cooking. I am not sure how much you would need to cook in order to end up with 1-1/2 cups of cooked quinoa.

* Chipotle peppers in adobo sauce are not always gluten free, some have flour added. Double-check. Open the can, dump it all the food processor and whirl it until it is evenly blended and the whole peppers are all blended. Then take out what you need and freeze the rest. I never use a full can all at once and typically just use a teaspoon or so here or there. I keep it in a freezer container and scoop out just what I need.

* I think I might add more chipotle next time.

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Every time I make this meal, my husband comments that it “smells like Thanksgiving”, essentially because of the liberal use of sage. This is a family favorite that I have been making for years. I wasn’t sure where I found the original recipe but when I did a Google search I found a very similar recipe at Epicurious. The meat-eaters out there may enjoy that version although my meatless version is quite hearty and delicious too. We serve ours over Trader Joe’s Brown Rice Penne. I think this would also go well over polenta.

White Beans in Tomato Sauce with Sage

Adapted from Epicurious

1 Tbsp olive oil

2 cups chopped carrot

2 cups chopped onion

1 cup chopped celery

3 cloves of garlic, minced

3/4 tsp sage

2 – 15 oz cans of cannellini beans, drained and rinsed

1 – 14 oz can diced tomatoes

1/2 cup vegetable broth or water

Cooked pasta, 3/4 – 1 pound

In a large skillet, heat the oil. Add the carrots, onions and celery and saute for about 10 minutes, until they are beginning to soften. Stir in the garlic and sage. Cook for about 30 seconds. Add the beans, tomatoes and broth. Bring to a boil, turn down heat and simmer for about 10 minutes. Add salt and pepper to taste. Serve over pasta.

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If you haven’t checked out Tasty Kitchen, I would highly recommend it. It is a project of Ree Drummond of The Pioneer Woman. Lots of goodies and plenty of inspiration over there. And you can also post your own recipes too, if you’re so inclined. I saw the following recipe and although I have another recipe similar to this one (Creamy Chickpea Curry), I thought I would try this version, substituting the chicken of course. I liked the inclusion of the additional vegetables with the broccoli slaw.

It was very tasty, although, right off the bat, I began changing it up to fit our tastes and needs.

Red Curry Coconut Noodles

Adapted from nika at Tasty Kitchen

1 Tbsp olive oil

1 onion, julienned

2 red bell peppers, julienned

1 Tbsp fresh ginger, grated

1-1/2 tsp red curry paste

2 – 15 oz cans light coconut milk

2 –  15 oz cans chickpeas, drained and rinsed

1 cup packaged broccoli slaw

1/4 cup sweet Thai chili sauce

1 package of rice noodles, such as these

2-4 cups vegetable broth

1 tsp salt

1/4 cup cilantro, chopped

Heat oil in your largest skillet. Saute onions and peppers in oil until they are beginning to soften. Add ginger and saute another minute. Stir in the curry paste and cook for 2-3 minutes. Pour in coconut milk. Bring to a boil and reduce heat to a simmer. Add chickpeas, broccoli slaw and chili sauce. Add rice noodles and enough broth to cover the noodles. Cook until noodles are tender. Stir in salt to taste. Serve in large bowls topped with cilantro.

Notes:

* The original version called for full fat coconut milk (2 cans!), I used the lower fat version and added a bit of olive oil for sauteing.

* I think you could omit the Thai chili sauce. The curry paste dominates the flavor and the chili sauce is lost.

* This was great as leftovers except that the broccoli slaw pieces got really hard and were not good the next day. Omit these if you plan on eating as leftovers.

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This dish was part of our Meal Plan a couple of weeks ago. Since I linked up to the original recipe, I wasn’t going to report on it here again but then I realized that over the years I have changed up the recipe to suit our needs better. So here is our version. Don’t be afraid of the polenta, it is super easy and this is one of my favorite ways to make polenta as it stays quite soft and creamy.

And I am sorry that the picture isn’t more appetizing – it really is delicious! Serve with a tossed salad to get in your green vegetables.

Italian White Beans with Polenta

Adapted from Cooking Light magazine

1 tbsp olive oil

1-2 medium onions, chopped *

1/8 tsp red pepper

4 cloves garlic

1 bay leaf

1/2 cup water

2 – 15 oz cans of white beans, drained and rinsed *

1-1/2 tbsp white wine vinegar *

1/4 tsp salt

1/8 tsp black pepper

Polenta:

4 cups water

1/2 tsp salt *

1-1/4 cup cornmeal

1 Tbsp butter

1/3 cup fresh grated Parmesan cheese

Fresh grated Parmesan cheese, for serving

Heat the oil in a skillet. Add onions and saute until they are beginning to soften. Add pepper, garlic and bay leaf. Saute 2 minutes. Stir in the water and beans. Cook until the beans are heated through. Stir in vinegar, salt and pepper. Discard the bay leaf and serve over the polenta with parmesan on top.

To make the polenta, bring the water and salt to a boil in a large, deep pot. (Polenta  will bubble and splatter.) Reduce the heat to medium and slowly whisk in the cornmeal to avoid lumps. Whisk until it thickens, about 5-7 minutes. Remove from heat. Stir in the butter and cheese and serve.

Notes:

* Onions – we like a lot of onions. You can use less if you’d like.

* White Beans – I use either Great Northern or Cannellini beans. Both work.

* White wine vinegar – It can be found with the other specialty vinegar at your local grocery store. We like vinegar  and we like to taste it, so I use a lot in this dish. You can use less if you’d like.

* Salt – I don’t always salt my polenta water. It won’t affect anything if you don’t use it.

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Now there are lots of ways to make a taco salad. But it is fun to switch it up a bit based upon what you have on hand. This time we had almost everything to make a perfect taco salad; beans, peppers, roasted corn, avocado, cilantro, tomatoes.

The taco salad I grew up eating had a dressing that went with it, instead of just having salsa and sour cream on top. It was made from Thousand Island salad dressing, salsa and sugar. My mom used ground beef and crumbled up Fritos on top of the salad. You could use 1/2 pound of ground beef and one can of beans if you wanted. We use all beans. This is our version of taco salad.

Taco Salad

1 Tbsp oil

1 medium onion, chopped

1 green bell pepper, chopped

1 pkg taco seasoning *

2/3 cup water

2 – 15 oz cans of beans, drained and rinsed *

1/2 cup Thousand Island salad dressing

2 Tbsp salsa

2 Tbsp sugar

Lettuce

Cheese, shredded

Tomatoes, chopped

Roasted corn *

Cilantro

Avocado, diced

Salsa *

Sour cream

Corn chips, crumbled

Heat the oil in a skillet. Add onions and peppers. Saute until they are beginning to get soft. Stir in the seasoning packet and cook for 1 minute. Add in beans and water. Cook for 5-10 minutes or until most of the water has evaporated.

Mix together the salad dressing, salsa and sugar.

Top lettuce with warm bean mixture and shredded cheese. Add some dressing and whatever else you desire.

Notes:

* Be sure the ingredients are gluten free. I like to use a low-sodium version.

* Use any type of beans; kidney, black, pinto, etc. This time I used one can of pinto and one can of white kidney beans.

* Trader Joe’s has frozen roasted corn. I cooked up a small portion in the microwave.

* Salsa – I made Pioneer Woman’s Restaurant Style Salsa today and loved it. So easy. But I made it with what I had on hand. I used one 28 oz can of diced tomatoes, one 10 oz can of Rotel tomatoes with Green Chiles, a very small onion, 1 Tbsp lime juice, 1 clove of garlic, 1/4 tsp salt, 1/4 sugar, 1/4 tsp cumin and a couple handfuls of cilantro. No jalapenos on hand so I didn’t add them. The green chiles in the Rotel tomatoes give it a little bit of a spicy kick.

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This is a simple, quick, go-to recipe of ours. Be sure to turn on the rice cooker before you start chopping up the onions and peppers. You can dice the onions and peppers as finely as you wish but I like them chopped fairly coarse, like a 1/2″ chop. This is a good dish to use up bell peppers that have been sitting a little too long in the refrigerator and it uses some basic pantry staples that I try to keep around in case I need something quick. Tonight I served it with a simple tossed salad with lettuce from the garden and homemade Italian salad dressing – the recipe in the good old, red and white Betty Crocker classic cookbook.


Red Beans and Rice

1 tbsp oil

2 medium onions, chopped

2-3 cloves garlic, minced

1-2 green bell peppers, chopped

1 tbsp chili powder

1 tsp paprika

1-8 oz. can tomato sauce (no salt added if you can find it)

1/2 – 1 cup water

hot sauce to taste

2-15 oz. cans kidney beans, drained and rinsed

Cooked rice – we prefer white rice with this meal

Sour cream

Heat the oil in a large skillet. Add the onions, garlic and peppers. Cook until the onions are getting soft, about 10 minutes. Stir in the chili powder and paprika and cook for about 30 seconds. Add in beans and tomato sauce. Stir in enough water to make the sauce liquid enough to simmer the beans in; start with about a half cup. Add the hot sauce (if desired) and simmer about 10 minutes. Serve over rice with a dollop of sour cream.

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