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Posts Tagged ‘beans’

Serves 2:

1/2 block of tofu, sliced

3/4 cup black beans

3/4 cup non fat plain yogurt

hot sauce

black pepper, paprika, chili flakes

1. Season each side of the tofu slices with pepper, paprika, and chili flakes. Brown both sides in a pan coated with cooking spray.

2. Add the black beans to the pan and cook until heated through.

3. In a separate bowl, mix the yogurt, more of the spices, and about 4 dashes of hot sauce.

4. Add the yogurt sauce to the pan and turn the heat down to low. Heat until it’s hot but hasn’t turned watery.

5. Serve over a grain, I had it with quinoa. Cous Cous would be great too.

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I have never bought and probably never eaten a green tomato. We got a bunch from our CSA yesterday so I thought I would give them a try. I decided to peel them first because the skin seemed pretty tough. They had a great tangy taste. I loved them, and I really am not a big fan of tomatoes.

For 2:

2 serving of pasta, I used wide egg papardelle from Trader Joe’s

1/2 onion, chopped

2 small green tomatoes, peeled and chopped

1/2 cup fresh fava beans

olive oil

salt, pepper, parmesan cheese

1. Take the membranes off of the fava beans and put them in the water for the pasta as it is heating up. I left them in almost boiling water for about 3 minutes. It softened them up and gave them a nice bright color.

2. Saute onions, chopped tomatos, and fava beans in olive oil.

3. Toss in the cooked pasta, salt, pepper, and cheese.

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P1010392I followed a recipe for ravioli dough that I found in a Piemontese cookbook. I’m not 100% in love with the dough so I’m not going to put that in. Basically pasta dough is just flour, eggs, and salt.  A lot of things, including weather, will determine the perfect proportions. I get the feeling that there’s a lot of trial and error. My dough had 3 cups of flour, 2 eggs, and 3 egg yolks. I added a little water too because it seemed too dry. All you do is pile the flour on your work space, make a well in the top, dump the eggs in, mix gradually with a fork until it turns doughy. Then knead it until you get a ball of dough. Mine didn’t look so beautiful, but when I put it through the pasta rollers is worked itself out. Ok, enough about the dough. Here’s the recipe for the filling.

2/3 cup shelled fava beans

3 basil leaves

1 cup ricotta cheese

1/8 pound non grated romano cheese

1 egg

Salt and Pepper

1.  Soak the fava beans in water for about fifteen, then remove the skin.

2. Put the beans into a pot cover them with water and bring to a boil, then drain.

3. Combine everything except the romano cheese in a food processor

4. Fill the ravioli and place a small slice of roman cheese on top of the filling before adding the top layer of dough.

5. This works with a very simple basil infused butter or olive oil sauce with some fresh parsley on top.

I have this cool ravioli mold (the second one here) that was my Grandpa’s. I made some smaller ravioli (not pictured) using it. They really come out looking nice and you don’t have to worry that they’re not completely sealed

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We received some more vegetables from our CSA yesterday, so I added some amazing rainbow chard and fresh organic romaine lettuce to the burritos.

Serves 2

2 veggie burgers, any type (partially microwaved and then chopped)

2 handfuls halved grape tomatos

2 handfuls chopped mushrooms

10 inches of rainbow chard stalk cut into tiny piece, and the accompanying leaves

1 cup drained black beans

1/2 red onion chopped

3/4 cup salsa

salt, pepper, chili flakes

whole wheat tortillas

lettuce, sour cream, cheddar cheese, and salsa for garnish

 

1. Saute the onion and chard stems in a pan coated with cooking spray.

2. Add the mushrooms and cook until browned.

3. Add the tomatos and greens and allow to wilt.

4. Add the veggie burgers and salsa and cook until all of the flavors have blended and the vegetables are the desired consistency. Season with salt, pepper, and chili flakes.

5. Serve in a whole wheat tortilla topped with sour cream, cheddar cheese, salsa, and lettuce.

The filling is very substantial and can stand on it’s own without the tortilla if you are trying to stay away from extra carbs.

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This serves 2

2 servings whole wheat penne

2 unbreaded “chicken” patties cut into cubes. (if they start out frozen, microwave them just enough to be able to cut up)

1 garlic clove, finely chopped

1/2 onion, finely diced

1 1/2 cups shredded baby spinach

1/2 can white beans

olive oil

salt and pepper

chili flakes

1. Cook the onions in a heated pan coated with olive oil. Add the garlic when the onions become translucent.

2. Add the “chicken” and allow to brown.

3. Add the beans and spinach and cook until the spinach has wilted.

4. Add salt and pepper to taste. I used a lot of pepper.

5. Add the cooked pasta to the pan and mix everything together before serving.

Sorry there’s no picture today, we were really hungry and ate this before I got a chance to take a picture!

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This is an adaptation of something my Grandma used to make for me when I was little.

Serves 2

Whole Wheat rotini
1 can vegetarian baked beans
1/2 large onion finely chopped
1 large clove garlic finely chopped
1 cup baby spinach leaves cut into strips
Salt and pepper
Olive oil

1. While the water is boiling for the pasta, saute the onion and garlic in a bit of olive oil in a large pan.
2. Add the spinach when the onions are translucent.
3. Add the pasta to the pot of boiling water. At the same time add the can of beans and a 1/4 cup of water to the pan with the spinach and onions and cook over medium low heat, stirring occasionally.
4. Drain the pasta just before it is completely cooked. Add it to the other pan and allow it to cook in the sauce for about 5 minutes before serving.
5. Sprinkle with salt and pepper to taste.

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