Posts Tagged ‘beans’

Pumpkin Chili

This is a vegan and gluten-free chili with a delicious mix of summer & autumn flavors.

Served over sweet potato fries and topped with green onions, cilantro, cheddar cheese, and low fat sour cream. YUM!

Ingredients:

  • 1 sugar pie pumpkin (about 1.5 lbs), peeled, seeded, and cubed into bite-sized pieces
  • 2 can of beans + their goo (opt for sugar-free and low-sodium if possible)
  • 1 lb fresh tomatoes, diced (or 1 14.5 oz can)
  • 1 6 oz can tomato paste (the tomato paste from Trader Joe’s is just tomato and citric acid)
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 1 jalapeno, seeded and minced (I used two Anaheim peppers from our garden this time around)
  • 1 tablespoon fresh minced epazote (or 1 tsp dried)
  • 1 teaspoon each: cumin, smoked paprika, sea salt
  • 1/2 teaspoon each: chili powder, coriander, cinnamon
  • 1/4 teaspoon allspice

Throw it all into a 6 quart slow cooker and cook on low for 6-7 hours.  If it looks really dry after the first hour, add 1/4 cup water.  The tomatoes should get it nice and juicy on their own.

If you’re not into slow cookers, add 1/2 cup water or broth and cook it covered on low on the stove top in a big, heavy-bottomed pot until the flavors have melded and the pumpkin is nice and soft.

Bean Salad

Easy, flavorful, and customizable!
Ingredients:

  • 1 can beans (I like kidney)
  • 1 can other beans (I like wax)
  • 1 can other other beans (or quartered artichoke hearts)
  • 4 chopped green onions
  • 2 pressed garlic cloves
  • 2 diced stalks celery (I’ve substituted yellow bell pepper before and it was good)
  • 1/4 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1/4 cup white/golden balsamic (or white wine if you must)
  • 1 tablespoon honey or sugar
  • 1/4 teaspoon pepper of some kind (cayenne is a general favorite, but I usually go for smoked paprika)

Just stir it all together, put it in an air-tight container and refrigerate at least over night, turning the container over at least once.  You can also keep  it in a covered bowl and stir it occasionally.

If you’re in a hurry, use 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder in place of the garlic & onions.  That you can serve right away with so much digestive, uh, discomfort.

Shepherd’s Pie with Indian Flavors

It seems more complicated than it actually is!

Filling Ingredients:

  • 2 tablespoons vegetable oil of choice
  • 2 sweet potatoes
  • 2 medium carrots, thinly sliced (I substituted a zucchini for one carrot this time)
  • 2 cloves garlic, minced
  • 4 green onions, sliced
  • 1 cup peas (I substituted 1 cup chopped fresh green beans this time)
  • 1/2 cup chopped cilantro
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1 cup broth (I used 1/2 cup apple juice and 1/2 cup broth this time)
  • 1 teaspoon arrowroot powder

Topping Ingredients:

  • 2lbs potatoes
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chili sauce

What To Do:

  • Cube the potatoes and boil them in a large pot over medium heat until soft enough to mash.
  • Meanwhile, chop your other veggies.  In a large pan, heat the oil and add the sweet potatoes, carrots, garlic, and green onions.  Saute for about 5 minutes.
  • Add the broth, peas, cilantro, salt, spices, and arrowroot. Cover and cook about 10 minutes.
  • Your potatoes might be done now.  Drain them and add the rest of the ingredients on the list.  Mash very well and set aside (allowing the topping to cool is a good idea).
  • Preheat the oven to 350F.
  • Spread veggie saute in a 9×13 baking pan.
  • Top with mashed potato mix.
  • Bake about 25 minutes, or until the top of the potato mixture turns a very light golden color.

Enjoy!  Use seasonal veggies when you can!

Disappearing Dinner

Dinner tonight was so good that we didn’t get a picture of it… om nom nom nom nom!

Ingredients:

  • 1 can black beans, rinsed
  • 2 cooked chicken breasts, cubed (vegans & vegetarians can replace this with a can of rinsed garbanzo beans, sliced mushrooms, and/or cubed firm tofu).
  • 2 cups cooked brown rice
  • juice of 1/2 a lime
  • 1/4 cup diced cilantro
  • 1/2 teaspoon each: roasted paprika, sea salt, garlic powder, onion powder, cumin
  • 1 tablespoon olive oil
  • whole romaine lettuce leaves

What To Do:

  • Put everything except the romaine leaves into a large skillet over low heat
  • Mix it up
  • Cover and let it warm for about 15 minutes (stirring occasionally)
  • Serve on a bed of romaine lettuce  (I cut mine up with a knife, and M ate his as “Atkins tacos”)

Our side dish will be posted next…

Beat & Bean Salad with Feta

I don’t know why I kept putting off posting this recipe.  It’s one of the ones I wasn’t sure I would like, but quickly turned into a favorite.

Bean and Beet Salad with Feta

from Food and Wine magazine

4 servings

Ingredients:

  • 1 pound golden or red beets, scrubbed (golden beets won’t turn your salad fuchsia)
  • 1 pound green beans
  • 1/4 cup extra-virgin olive oil
  • 1/8 cup black currant vinegar or red wine vinegar
  • 1 tablespoon minced chives
  • salt (I omit the salt when using feta cheese)
  • ½ cup feta cheese, crumbled

1) Preheat oven to 375 degrees. Arrange the beets in a baking dish and fill with 1/4 inch of water. Cover with foil and bake for 45 minutes or until tender. Let cool, then peel beets and cut them into 1/2-inch-thick wedges.

2) In a very large pot of boiling salted water, cook the beans over high heat until crisp-tender, about 5 minutes. Drain and refresh under cold water. Drain well and pat dry.

3) In a small bowl, whisk the olive oil with the vinegar until blended. In a large bowl, toss the beans with 1/2 cup of the vinaigrette and transfer to a platter. In the same large bowl, toss the beets and chives with the remaining 1/4 cup of vinaigrette and spoon over the beans. Season with salt, sprinkle the feta on top and serve.

For the lactose intolerant or vegan, you can omit the feta or find a faux feta.  M did, and he said it wasn’t bad…

Corn & Bell Pepper Chili

All my best-tasting chili looks like dog poop.  Sad, but true.  I can look past it, but if you’re feeding it to someone who objects to food looking comparable to canine waste, try dressing it up with shredded cheese, fresh tomatoes, sour cream, croutons, and/or slice avocado.  Oh, how I wish I weren’t allergic to avocado!

Corn & Bell Pepper Chili

Ingredients:

  • 2 ears of sweet corn, slice the kernels off (tricky stuff!)
  • 1 can slightly drained kidney beans
  • 1 can slightly drained black beans
  • 1 lb ground turkey (totally optional)
  • 1 can stewed tomatoes (I can’t wait for my garden tomatoes to ripen!)
  • 1 small can tomato paste
  • 2 green bell peppers, diced
  • 2 small white onions, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili sauce
  • 1 teaspoon jalapeno sauce
  • 1 teaspoon sea salt
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon seasoning mix (your choice)

Dump everything into a 4-6 quart slow cooker and cook on low for 6-8 hours.

No picture included for obvious reasons.

Potato and Green Bean Salad

Potato and Green Bean Salad
Adapted from  “Jane Brody’s Good Food Book”
serves 6

I tried the original recipe first, but the potatoes seriously ate all the flavor up.  Here’s my modified version:

1 lb. green beans, cut and steamed until tender-crisp; keep warm
8 med. potatoes cooked until just soft, then cubed (appx. 4 C); keep warm
2 small sweet white onions, sliced

dressing:

  • 2 tbsp. olive or salad oil
  • 3 tbsp. white wine vinegar
  • 2 lg. cloves roasted garlic, crushed
  • 1 sm. red onion, thinly sliced into rings
  • 1 tsp. oregano
  • 1/2 tsp. seasonings of your choice
  • 3/4 tsp. salt
  • 1/8 tsp pepper, or more, to taste

Place beans, potatoes & scallions in a medium bowl. Combine all dressing ingredients in a jar. Shake well & pour over the vegetables. Toss gently, mixing well. Cover and refrigerate for several hours or overnight.