Tag Archives: beans

White Bean Spread

When you are eating healthy, you need healthy snacks, right? So you buy some baby carrots to have on hand to snack on here or there but after a while you just want to dunk it into some creamy or cheesy dip. Carrots are my quickest go-to when it comes to quick-grab veggies but sometimes, I just can’t eat another one plain. And since I hate cooked carrots more than anything and don’t particularly care for light dressings, I’m left to find myself another way to eat these little guys. Luckily for me, I usually have cans of beans on hand so when I came across this recipe for White Bean Spread, it was like an aha moment.

Canned cannellini beans are whirled together with nothing more than lemon juice, fresh thyme, salt and pepper, producing a fiber and protein-filled snack. This vegetarian dip is simple but complex in flavors and one of the easiest things you can make. The lemon juice gives it a real vibrancy and the thyme shines through subtly. I didn’t process the beans all the way so I could have some chunky bites here and there (for those of us who like lumpy mashed potatoes) which made this feel more like a small meal than a snack. This dip is thick and only gets thicker if you put it in the refrigerator but can easily be thinned out with water or additional lemon juice. If you are sick of hummus, give this fresh dip a try.

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Combine beans, oil, lemon juice, thyme, salt and pepper in a food processor.

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Process until smooth.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Family Circle magazine

Smoky Weeknight Chili

I was shocked the other day when I was driving around and noticed how few leaves are on the trees already. Didn’t summer just end? Did I miss the full color of bright yellow, red, and orange leaves that I’m typically in awe over every single Autumn? It’s only the middle of October! And, I might add, it’s going to be 80 degrees in Philadelphia today! Where are my leaves? I shake my head thinking about how quickly Christmas will be here, which means winter, which means cold, which means…sad face. I love Fall, and all that comes with it: bright leaves, football, pumpkin beer, and warm chili. I may not be able to do anything about the leaves but I can certainly make some chili. This Smoky Weeknight Chili is perfect for the busy person who doesn’t have time to hang out in the kitchen before dinner.

With two different kinds of beans and no meat, this vegetarian chili gets thick tomato flavor from tomato sauce, smokiness from fire-roasted tomatoes, and a warm, surprising undertone from cocoa powder. Don’t worry, there is nothing sweet about this chili which is hearty and fulfilling, even though it’s vegetarian. Sure you can add meat if you’d like but there is no need. The white beans are creamy, the chickpeas are chewy and the onion and peppers round everything out. This is a perfectly quick meal for the middle of the week in the middle of month like today.

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In a large saucepan heat the oil over medium-high heat. Add sweet pepper and onion; cook and stir for 4 to 5 minutes or until tender.

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Add beans and chili powder; cook and stir 2 minutes.

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Stir in tomato sauce, undrained tomatoes, brown sugar, and cocoa powder. Bring to boiling; reduce heat.

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Cover and simmer 25 minutes, stirring occasionally.

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Top with sour cream, green onions, and additional chili powder, if desired.

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Additions: None

Omissions: None

Substitutions:

  • Cannellini beans

Overall Rating: Like It

Source: Better Homes & Gardens magazine

Huevos Rancheros Tacos

I hope everyone out there got a chance to spend the day with their moms or mom-figures yesterday. Or if you didn’t get to spend the day with them, I hope you at least got to reach out to them in some way. Mother’s Day is never easy for me and seems to get harder every year. I would give anything in the world to hug my mom one more time and tell her I love her. But since I can’t, I’m happy that I have my wonderful aunt who I can reach out to anytime I need to. In honor of her, yesterday I made these Huevos Rancheros Tacos.  These may not seem like typical brunch fare to some of you, but to my aunt and I, they totally are.

Corn tortillas are broiled with cheese and black beans before being topped with a fried egg, avocado and pico de gallo. This is such a quick and easy dish to make in a morning or even for a quick dinner. Since I’m all about eggs for dinner, this is something that is right up my alley. I chopped up regular tomatoes in lieu of the pico de gallo and left out the Mexican crema but still got all of the flavors of huevos rancheros I wanted. Since my aunt is in Chicago and I’m in Philadelphia, I ate this dish without her but told her about it when I called to wish her a Happy Mother’s Day. Every mom deserves a meal made for her.  Even if she’s not your mom.

DSC05073Preheat broiler to high. Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.

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Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set.

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Place 1 egg in center of each tortilla; sprinkle with pepper. Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.

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Additions:  None

Omissions:

  • Mexican crema

Substitutions:

  • Vine-ripened tomatoes for pico de gallo

Overall Rating: Love It

Source: Cooking Light magazine

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