White Bean Salad

Originally this post was going to be about making various vinaigrettes. I had made three different vinaigrettes and had big plans to photograph them and offer several recipes along with a tutorial about how to make and customize them.

Then, I ate them in various dishes and forgot to take the pictures.

I'm sorry.

But the salads were good.

I will do it soon, though, because the basic formula for The Vinaigrette is indispensable for the summer salads, regardless of whether the salads are full of greens, beans, potatoes, vegetables, pastas, or a combination. 

For most of the people for whom I cooked Saturday evening, the main course was a white kidney bean salad marinated in a lovely red wine vinaigrette (with a side of tomato basil focaccia).  For the two of my family who don't like beans so much, a salad topped with sauteed chicken marinated in the same vinaigrette was the main show.  Both were easy, fresh, and summery, and both were delicious.

In this salad, I suggest de-seeded cucumbers.  To do this, peel your cucumber (if needed), and slice it in half lengthwise.  With a spoon, scrape out the seeds.

Slice it and dice it accordingly.

The longer this salad marinates, the better it tastes.  At least 30 minutes is necessary, and leftovers only get better.  If you do have leftovers, store the bean mixture by itself (not with the greens) in the fridge.


White Bean Salad
serves 4-5 as a main course

• 2 c cooked cannellini beans
• 1 c chopped red onion (about 1 small onion)
• 1/2 cucumber, de-seeded and chopped
• 1 medium tomato, chopped (or a handful of grape tomatoes, halved or quartered)
• 5-6 cups fresh greens (to include plenty of arugula)
• 2 Tbs red wine vinegar
• 1 Tbs fresh lemon juice
• 3 Tbs extra virgin olive oil
• 2 tsp chopped fresh oregano
• 1 garlic clove, pressed
• salt, to taste
• freshly ground black pepper, to taste
• feta cheese, crumbled (optional)
• garlic croutons, preferably homemade (optional)

In a medium bowl, combine the beans, onion, cucumber, and tomatoes.

In a 1/2 pint jar or other small container with a tight fitting lid, combine the vinegar, lemon juice, olive oil, oregano, garlic, salt and pepper.

Tighten the lid and shake like crazy.

Pour over the bean mixture and mix well.

Allow to marinate at room temperature at least 30-60 minutes, stirring occasionally.  Give it a taste and adjust the salt and pepper, if necessary.

Arrange the greens among the plates.  Top evenly with the bean mixture, spooning extra marinade from the bottom of the bean bowl over the beans and greens.  Top each plate with crumbled feta cheese and garlic croutons, if using.

Spicy Chickpeas and Greens - Greenslove Blog Hop

Greens of some sort make a daily appearance in the meals served at our house. I'm in the midst of planning my garden, and next to tomatoes, greens will have the largest presence. Right now we are planning what to plant where in the beds, trying to decide the best material to use to build them, and starting seeds. I'm so excited to have a garden again! I'll share pictures once we get things rolling.

Being a co-host of the #greenslove blog hop, I've got a virtual cookbook showcasing some of the most drool-worthy recipes from some of the best bloggers right at my fingertips.  And so do you.  That's a pretty cool thing, if you ask me. Be sure to check out the bloghop going on beneath this recipe to add to your collection of healthy greens based recipes.

In Spicy Chickpeas and Greens, nutty chickpeas mix with fresh greens in a spicy tomato sauce and are served over a bed of brown rice.  Yum!

Spinach is my favorite green to use when making this dish, but chard works well, too.  You may notice in the photo that this time I used collard greens because that's what I had on hand.  While it was still tasty, I don't really suggest using collard greens because they were a little more bitter than what works well with the spices.  If you decide to use chard, be sure to cut out the stems and use only the leaves.

Spicy Chickpeas and Greens
serves 5-6

• 1 Tbs olive oil
• 1 large onion, chopped
• 1 tsp fresh lemon zest
• 1 tsp ground cumin
• 1/2 tsp crushed red chili flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 medium tomatoes, chopped (about 1 1/2 cups) *you can use the same amount of purchased chopped tomatoes
• 3 c cooked chickpeas
• 4-5 c fresh spinach or chard, roughly chopped
• 1 Tbs freshly squeezed lemon juice
• 1 1/2 c cooked brown rice
• Crumbled feta cheese and lemon wedges for garnish, if desired

In a large deep skillet or dutch oven, heat the oil over medium high heat.  Saute the onion for about 10 minutes or until tender.

Stir in the lemon zest, cumin, chili flakes, salt and pepper.  Heat for 1-2 minutes, or until fragrant.

Add the tomatoes and chickpeas. Cook for about 2 minutes more, stirring occasionally.

Mix in the spinach or chard.

Cover, reduce heat to medium low, and simmer for 8-12 minutes, or until greens are wilted and sauce has thickened, stirring occasionally.

Stir in the lemon juice and adjust salt accordingly.

Serve over brown rice. Top with feta and more lemon juice, if desired.

March is #greenslove month!

Please join in the #greenslove fun by linking up any leafy green recipe from the month of March 2012.  Don't forget to link back to this post so that your readers know to come by the #greenslove event!  The twitter hashtag is #greenslove.

Check out the #greenslove co-hosts!

Al Dente Gourmet ~ Aldy ~ @AlDenteGourmet

ASTIG Vegan ~ Richgail ~  @astigvegan

Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl

Baking and Cooking, A Tale of Two Loves ~ Becky Higgins

BigFatBaker ~ Erin ~ @BigFatBaker

Bon a croquer ~ Valerie ~ @Valouth

CafeTerraBlog ~ Terra ~ @CafeTerraBlog

Cake Duchess ~ Lora ~ @cakeduchess

Cheap Ethnic Eatz ~ Evelyne ~ @cethniceatz

Easily Good Eats ~ Three Cookies

Georgiecakes ~ Georgie ~ @georgiecakes

Kitchen Belleicious ~ Jessica ~ @kbelleicious

Mis Pensamientos ~ Junia ~ @juniakk

My Twisted Recipe ~ Dudot ~ @mytwistedrecipe  

No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley

Oh Cake ~ Jessica ~ @jesshose

Queen's Notebook ~ Elizabeth ~ @Mango_Queen  

Rico sin Azucar ~ Helena ~ @ricosinazucar

Savoring Every Bite ~ Linda ~ @Spicegirlfla

Simply Reem ~ Reem ~ @simplyreem

Soni's Food for Thought ~ Soni ~ @sonisfood 

Sprint 2 the Table ~ Laura ~ @Sprint2theTable

Teaspoon of Spice ~ Deanna ~ @tspbasil 

That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick

The Art of Cooking Real Food ~ Laura ~@TAofCRF

The Spicy RD ~ EA ~ @thespicyrd 

The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian

Vegan Yack Attack! ~ Jackie ~ @veganyackattack

Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma

Spinach, Bean and Garlic Soup - #Greenslove Blog Hop

The month of March marks the beginning of spring, and with spring comes all those lovely, healthy, antioxidant rich leafy greens.  And the #greenslove blog hop!  Scroll down past the recipe to see all the awesome co-hosts this month and all the greens based recipes throughout the entire month of March!

Generally, I don't spend much time studying the scientific and nutritional value of my food anymore, beyond the quality and the manner in which it is grown or raised.  I used to, though, and I think every single living person should spend some time researching and understanding what our food is and how it affects us both physically and mentally, since many of us are generations removed from the common knowledge upon which our ancestors relied.  The information I have gathered over the years has formed my view of food, and it really does come down to eating rational portions of real, unadulterated food - nothing more, nothing less.  However, on the fairly rare occasion someone in my household is feeling under the weather, I do rely on the traditional medicinal, healing properties of our foods, rather than the pharmacy.  We have been fortunate in our health to be able to rely solely on this method so far, and I'm grateful every single day for that gift and freedom.

For many of us, chicken noodle soup is a favorite go-to meal when we are feeling sick.  The warmth of the soup and even the vegetables help us to feel better, but mostly it's the bone broth in which it is simmered; the easily digestible minerals found in homemade chicken stock delivers just what the ailing person's body needs to feel better.

But what about those people who either don't eat meat, don't have any stock on hand, or just don't feel like making it because they're so darn sick?  Enter garlic and spinach.

Garlic has been medicinally used for ailments of all manner for thousands of years for its antiviral, antifungal, and antibacterial value. Garlic always has been and always will be one of nature's "super foods".  My gosh, it's so powerful, it is even rumored to keep away the undead.  Need I say more?

Spinach  is so jammed full of antioxidants, vitamins and minerals, its contribution to our health is also indisputable. I'd be here forever touting all the benefits of this little leaf because it's an absolute powerhouse of health benefits, so I'll leave that to you to research for yourself.  It might be faster to ask what it doesn't offer; the list is short.

So, it makes sense to me that when cooked together and simmered with fresh herbs, the healing factor might actually trump the comfort and flavor factors for this antioxidant rich soup.  Spinach, Bean and Garlic Soup is easy to make, the ingredients are few and simple, and it tastes absolutely amazing.  We eat it even when we are feeling just fine, of course, but if you are a vegetarian or vegan (or even an omnivore fresh out of home made chicken stock) and are looking for a good "sick soup", this is one of my favorites.

Consider serving this soup with a salad loaded with fresh baby greens, sliced mushrooms and red onions, and drizzled with a lemon vinaigrette.  Mushrooms are incredibly powerful immune boosters, too, and easily fall into place in my top 5 "feel better" foods.

Spinach, Bean and Garlic Soup
serves 6

• 2 Tbs olive oil, divided
• 2 heads garlic, cloves separated, smacked, and peeled
• 9 cups water
• 2 bay leaves
• 6-8 fresh sage leaves
• 6-8 sprigs fresh thyme
• 10 sprigs fresh parsley
• 2 cloves (or a small pinch of ground cloves)
• 2 tsp salt
• 1/2 tsp peppercorns
• 6 packed cups fresh spinach leaves, roughly chopped
• 1 medium tomato, chopped (or about 1 cup purchased chopped tomatoes)
• 1 1/2 c white beans such as Navy, Great Northern, or Cannellini
• 1/2 c small dried pasta (elbows, small shells, ditalini, etc)
• 6 drops hot pepper sauce
• 6 lemon wedges
• Croutons for garnish (optional)
• Freshly grated Parmesan cheese for garnish (optional)

Heat 1 Tbs olive oil in a large stockpot over medium high heat. Sear the garlic cloves for about 2 minutes, stirring once or twice.

Add the water, bay, sage, thyme, parsley, cloves, salt, and peppercorns.  Bring to a boil, partially cover, and reduce heat.  Simmer for 45-60 minutes.

Place a sieve over a large bowl.

Carefully pour the garlic broth through the sieve.  Lift the sieve and set aside.

Heat the remaining 1 Tbs olive oil in the stockpot over medium high heat.  Remove 6 of the tender garlic cloves from the sieve and mash them into the warm oil with the back of a spoon.

Stir in the tomatoes. Mix well.  Cook for about 1 minute, stirring often.

Pour the garlic broth into the tomato and garlic mixture.  Mix well.  Bring to a low boil.  Sir in the spinach, beans, and pasta.  Simmer for about 5-7 minutes, or until pasta is tender and spinach is wilted.  Season with hot sauce.

Serve with lemon wedges.  Top with croutons and Parmesan cheese, if desired.

March is #greenslove month!


Please join in the #greenslove fun by linking up any leafy green recipe from the month of March 2012.  Don't forget to link back to this post so that your readers know to come by the #greenslove event!  The twitter hashtag is #greenslove.


Check out the #greenslove co-hosts!


Al Dente Gourmet ~ Aldy ~ @AlDenteGourmet

ASTIG Vegan ~ Richgail ~  @astigvegan

Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl

Baking and Cooking, A Tale of Two Loves ~ Becky Higgins

BigFatBaker ~ Erin ~ @BigFatBaker

Bon a croquer ~ Valerie ~ @Valouth

CafeTerraBlog ~ Terra ~ @CafeTerraBlog

Cake Duchess ~ Lora ~ @cakeduchess

Cheap Ethnic Eatz ~ Evelyne ~ @cethniceatz

Easily Good Eats ~ Three Cookies

Georgiecakes ~ Georgie ~ @georgiecakes

Kitchen Belleicious ~ Jessica ~ @kbelleicious

Mis Pensamientos ~ Junia ~ @juniakk

My Twisted Recipe ~ Dudot ~ @mytwistedrecipe  

No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley

Oh Cake ~ Jessica ~ @jesshose

Queen's Notebook ~ Elizabeth ~ @Mango_Queen  

Rico sin Azucar ~ Helena ~ @ricosinazucar

Savoring Every Bite ~ Linda ~ @Spicegirlfla

Simply Reem ~ Reem ~ @simplyreem

Soni's Food for Thought ~ Soni ~ @sonisfood 

Sprint 2 the Table ~ Laura ~ @Sprint2theTable

Teaspoon of Spice ~ Deanna ~ @tspbasil 

That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick

The Art of Cooking Real Food ~ Laura ~@TAofCRF

The Spicy RD ~ EA ~ @thespicyrd 

The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian

Vegan Yack Attack! ~ Jackie ~ @veganyackattack

Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma

White Bean Veggie Burgers (guest post at Badger Girl Learns to Cook)

A few weeks ago, Kimberly from Badger Girl Learns to Cook asked me to be a guest blogger for her Healthy Blogger series.  I'm so honored!  She shares my passion for using real ingredients and real food, and I love how she shares her own experience when preparing many of the recipes featured on her site;  what she did, what she learned, and what knowledge she'll keep and the mistakes she won't make again.  Her blog is always a witty, informative and fun read.

The White Bean Veggie Burger in the picture above is the recipe I shared on her blog today.  So, head on over to Badger Girl Learns to Cook for the recipe and and experience her fantastic blog!

Vegetarian Sloppy Joes

Here's another quick, healthy sandwich favorite my whole family loves (I'm on a sandwich kick lately). These bold and yummy sandwiches are filled with fresh vegetables, kidney beans, and seasonings, and pack such a giant flavor that they don't miss the meat at all.

Most of the ingredients in this recipe are fresh staple ingredients many of us always have on hand, and if you cook your own beans from their dried state (and store in the freezer or can them), these sandwiches are incredibly economical, too.  Need I mention the obvious lack of high fructose corn syrup, fillers, and preservatives?

In this post, I list the Vegetarian Sloppy Joe recipe, but it's very easy to turn it into traditional ground beef Sloppy Joes because the sauce is the same.  All you need to do is add 1 lb ground beef to the pan with the vegetables through the garlic (you can eliminate the carrots if you'd like).  When the beef is browned and the vegetables are tender, add everything else (skip the beans), and follow the same instructions.

A few suggestions:  I like mine a little spicy.  If you don't, go ahead and skip the hot sauce.  If you don't have a good Worcestershire sauce, don't sweat it, just skip it; it adds a little extra depth, but not enough to skip making the Joes if you don't have any (and again, read the label - most are just junk, but there are a few decent ones available).  The tomatoes called for can be fresh chopped tomatoes, or purchased chopped tomatoes; just simmer the fresh tomatoes about another five minutes or until the mixture thickens.  And lastly, I love dill pickles on my Sloppy Joes.  If you've never tried it, now's your chance - Yum!

Vegetarian Sloppy Joes
Serves 8

• 1 Tbs olive oil
• 1/2 c chopped onion
• 1/2 c diced carrots
• 1/2 c chopped green bell pepper
• 1/2 c diced celery
• 1 garlic clove, minced
• 1 1/2 c diced tomatoes (and their juice)
• 2 Tbs good quality organic ketchup
• 1 tsp vegetarian Worcestershire sauce (such as Annie's Naturals Organic Worcestershire Sauce)
• 1 Tbs white or cider vinegar
• 2 tsp chili powder
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4-5 drops hot pepper sauce (optional)
• 1 1/2 c cooked dark red kidney beans
• 8 whole grain burger buns
• shredded cheddar cheese (optional)
• sliced dill pickles (optional)

Heat oil in 12" skillet over medium high heat.  Saute the onion, carrots, bell pepper, celery, and garlic clove for about 5-7 minutes, or until vegetables are tender.

Stir in the tomatoes, ketchup, Worcestershire sauce, vinegar, chili powder, salt, pepper and hot sauce.  Bring to a simmer, cover and reduce heat to low.  Simmer 15 minutes, stirring occasionally.

Stir in the kidney beans.  Heat through.

Arrange the cheddar cheese and sliced pickles (if using) on the bottom half of the bun. Remove some of the bread from the inside of the top half of the bun. Spoon mixture into hollow. Slap it together, and enjoy.

Slow Cooker Minestrone (and a peek into my Thursday)

Wahoo!  We have finally gotten the first "real" snow of the winter!  What a strange winter - Wednesday was in the 50s (above zero - definitely not common for January here) and yesterday we woke up to this:

And this:

Busy winter days full of things like this:

And this:

Definitely call for a big ol' pot of Minestrone waiting to warm our bodies and souls at the end of the day.

                                        

And maybe a little of this:

Because my driveway looked like this at 2pm on Thursday, and the snow promised to keep coming down until Friday morning. (The whole picture is my driveway!  It's under there somewhere.)

Have a warm and happy weekend, everyone!

Slow Cooker Minestrone
serves 8 - 10

• 2 large carrots, scrubbed and diced
• 2 ribs celery, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 small zucchini, diced (seasonal)
• 1 1/2 c cooked kidney beans
• 1/2 c green beans (cut into 1" chunks, or from a bag of frozen green beans)
• 3 1/2 c (28 oz) crushed tomatoes
• 6 c vegetable broth
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 c cooked small pasta (ditalini, elbow, small shells)*
• 3-4 c chopped spinach, kale or chard
• 1 Tbs chopped fresh parsley
• freshly grated Parmesan cheese (for topping each bowl)

Into a 6 quart crockpot, mix carrots, celery, onion, garlic, zucchini (if in season), kidney beans, green beans, tomatoes, broth, oregano, thyme, salt, and pepper.  Cover. Heat on low 6-8 hours, or until vegetables are tender.

Stir in the cooked pasta* (boil approximately 3/4c pasta until aldente), greens, and parsley.  Cover and heat 15 minutes more, or until greens are tender.

Serve topped with Parmesan.


Don't forget that during the whole month of January, the #citruslove blog  hop is going on!  Check out my Lemon Thyme Chicken Strips post for a constantly updating list of fabulous citrus themed recipes and links to all of my fabulous co-host's blogs for more great recipes!

Mediterranean White Bean Dip

I like the traditional nutty flavored chickpea hummus and its variations well enough to gobble it up every time it's placed in front of me, but I simply adore the rich, versatile creaminess of Cannellini or Great Northern bean based dips and spreads.  In this Mediterranean version of a white bean dip, I've mixed some of my favorite ingredients such as sundried tomatoes, lemon, garlic, basil (although, rosemary and oregano work very nicely, too), olives and feta cheese.  The end result is a dip into which it is literally impossible to stop sticking your fingers, and tastes great with pita bread or crackers, or chunks of fresh whole grain bread. Try it as a spread for a wrap, stuffed with baby spinach leaves, cucumbers, red onions, tomatoes, more olives and feta.  Oh my.

Because I didn't want the garlic to take center stage, I slowly simmered it in the olive oil, infusing the oil with the garlic flavor and taming the spicy bite of raw garlic.  You could skip this step, but the garlic will be more pungent (not necessarily a bad thing).  If you have a clove of roasted garlic left over from another dish, go ahead and use that instead for yet another delicious twist.


Mediterranean White Bean Dip

• 1 garlic clove
• 2 Tbs extra virgin olive oil
• 1 1/2 c cooked white beans (Cannellini, or Great Northern)
• 2 sundried tomatoes (oil packed)
• 2 Tbs fresh lemon juice
• 3 tsp fresh chopped herbs, divided (basil, rosemary, or oregano are nice)
• 1/4 tsp kosher salt
• freshly ground black pepper
• 1 -2 Tbs feta cheese, crumbled
• 5-6 Kalamata olives, chopped
• 1 -2 tsp extra virgin olive oil (for drizzling)

Combine garlic and oil in a small saucepan.

I had to cut my clove in half to remove the sprout - you can leave your clove whole if you have a spoutless one

Bring the oil to a slow simmer over medium high heat, then immediately reduce heat to low.  Cook garlic 5-7 minutes, taking care not to "fry".

In the bowl of a food processor, add beans, tomatoes, lemon juice, 2 tsp chopped herb of your choice, salt, pepper, and garlic clove.

Pulse several times until mixture is roughly chopped.  Turn the processor on, and while it is running, slowly pour the garlic oil down the chute.

Continue to process another 30 seconds, or until smooth.

Transfer to bowl.  Top with feta cheese, olives, and remaining 1 tsp chopped herbs.  Drizzle with olive oil.

Serve with pita bread or chips, chunks of crusty bread, or assorted fresh vegetables.  Use as a spread for wraps and sandwiches.



Don't forget that during the whole month of January, the #citruslove blog  hop is going on!  Check out my Lemon Thyme Chicken Strips post for a constantly updating list of fabulous citrus themed recipes and links to all of my fabulous co-host's blogs for more great recipes!

Greek Lima Beans

A while ago I was involved in a discussion with several moms who were trying to find ways to help their kids like Lima beans.  Karyn, a mom whose extended family originated from Greece, shared a super easy, super delicious recipe that my whole family loves.

According to the matriarch of the Greek side of her family, one needs to add oregano or marjoram  "only if they are sick", but I really love the beans with the oregano and marjoram.  And I'm not sure how Greek my serving manner is, but to make it a main course, I like to serve it over cooked brown rice, topped with a squeeze of lemon, feta cheese, and chopped olives.  For lunch the next day, I like them served with warm pita bread and more feta.  Mmm...

I wish I could find some green dried Lima beans, but alas, there are none at any of my local stores; all are white.  I've made these beans with both small and large Lima beans, and both turn out delicious, but it is ideal to use the large beans, per Karyn's mother-in-law.  Ultimately, use what you can find - you'll find a great tasting dish on your table, regardless.

Be sure to soak your beans - either cover them in water for at least eight hours, then rinse, or boil them for one minute, cover, remove from heat, and let soak for one hour, then rinse before using them in this recipe.

Greek Lima Beans
serves 8

• 1 lb dry lima beans, soaked and rinsed
• 1/2 c extra virgin olive oil
• 3 stalks celery, chopped (including any leaves)
• 1 large onion, chopped
• 8-10 cloves garlic, minced
• 3 large tomatoes, chopped (about 3 cups)
• 1/4 c chopped fresh flat leaf parsley
• 2 bay leaves
• 1 tsp dried oregano (optional)
• 1/2 tsp dried marjoram (optional)
• sea salt and freshly ground black pepper

Preheat oven to 375F.

Place the soaked Lima beans in a 9x13 pan.

In a deep skillet over medium heat, warm the olive oil.  Add the celery, onion, garlic, and tomatoes.  Cook for 8-10 minutes, stirring occasionally, until the mixture forms a nice, juicy gravy.  Stir in the parsley, bay leaves, oregano (if using), and marjoram (if using).  Season with a few pinches of salt and a few grinds of black pepper.

Pour the gravy over the beans and mix well.

Cover with foil and bake for about 1 1/2 to 2 hours, or until the beans are tender.