Category Archives: Beans

White Beans & Cabbage with Leeks and Crispy Potatoes

 

Cabbage & White Beans with Leeks and Crispy Potatoes

Cabbage & White Beans with Leeks and Crispy Potatoes

For most of my life the extent of my cabbage eating came in the form of Chinese egg rolls and deli style mayo drenched cole slaw, oh man was I missing out!  Several years back I started experimenting with Asian style cabbage slaws and even cabbage filled pot stickers, but still it took me a while longer before I discovered a comforting, mildly sweet and delicious bowl of cooked cabbage and I haven’t looked back since.  I actually owned my copy of Heidi Swanson’s fantastic (the name alone is cool enough!) “Super Natural Every Day” for about a year before I finally tried her recipe for White Beans & Cabbage with parmesan, potatoes and cabbage.  The crazy thing is, the cover photo for the book is exactly that and it looks unbelievably delicious, I stared at that cover for a year thinking “yum” “must try”, but every time I decided this would be the day something got in the way, sometimes I had cabbage but no potatoes on hand, other days I had all the ingredients but got lazy and opted for a more familiar option to cook for dinner.  But finally one day, the planets aligned and I finally made it and oh was it gooood.  The cabbage cooks up soft and mildly sweet, but still maintains a little texture, the beans are creamy and the potatoes nice and crisp, top with some melty mozzarella and served with a hunk of crispy toasted baguette drizzled with a little olive oil and you have a perfect bowl of comfort food, yum.

 Cabbage and White Beans with Olive Oil Soaked Bread

Continue reading

Perfectly Roasted Cauliflower

Roasted Cauliflower

Perfectly Roasted Cauliflower with Chick Peas

Author: Sweet Green Kitchen’s Jen Jones

I love roasting vegetables and do so regularly.  It’s amazing what a little olive oil, salt & heat can do to elevate a simple vegetable to something complex and sweet. 

I’ve been roasting cauliflower for years and loving it.  But I recently starting doing it just a little differently and I’m forever changed.  The secret is to cut the whole head into slices rather than breaking it up into florets.  Slicing the cauliflower allows more of the surface to come in contact with the roasting pan and leads to perfectly roasted carmelization.  The chick peas complete the dish, elevating it beyond a simple plate of vegetables.  When roasted the chick peas develop a beautifully crisp exterior while maintaining their creamy interior.  It’s so simple, yet so delicious. 

I also prefer roasting my vegetables at a slightly lower temperature than what you may be accustomed to.  Roasting at 375 F, rather than the more standard 400 – 450 eliminates the possibility of burning while still allowing a lovely carmelization, and let’s face it anyone with kids underfoot or any other life distraction has probably burned a few vegetables, or maybe that’s just me…

 Roasted Cauliflower and Chick Peas

 

Ingredients:

1 head of Cauliflower    

2 -3 Garlic cloves

Olive Oil

Salt

Thyme

1 15 ounce can Chick Peas – drained

      

Directions:

Preheat Oven to 375 F.

Prepare 1 or 2 large rimmed sheet pans by drizzling them with Olive Oil.

Wash the Cauliflower and remove any leaves.  On a large cutting board, first cut the Cauliflower in half and then cut each half into approximately half inch slices.  You can leave the slices large or break them up into bite size pieces if you prefer. 

Lay each slice of Cauliflower on the rimmed baking sheets and turn them over in the olive oil.   

Chop the Garlic in large pieces, about 4-6 pieces per clove depending on the size of your cloves.   

Top the Cauliflower with the chopped Garlic.  Sprinkle with Salt and Thyme.  Drizzle with a little more Olive Oil.  At this point you can either add the drained Chick Peas to the pan with the Cauliflower or if you prefer hold off and add the Chick Peas at the half way point. 

Note: Cooking the Chick Peas for the entire time will yield a crunchier but also slightly drier result.  If you choose to add the Chick Peas at the half way point, they won’t be quite as crisp, but still absolutely delicious. 

Position pans in the lower third of the oven and bake for about 20-25 minutes, then flip the Cauliflower and Chick Peas over or add the Chick Peas to the pan at this point if you didn’t already.  Bake another 15 minutes more on the second side.  If using 2 pans rotate their positions in the oven when you flip the Cauliflower.  The pan towards the center of the oven may take a little bit longer to cook than the pan in the lower part.  The Cauliflower should develop a beautiful golden carmelized color. 

Remove from pan with a spatula (or eat right off the pan as we often do in our house) and Enjoy! IMG_4663 Roasted Cauliflower and Chickpeas

Recipe Notes: Roasted Chick Peas and Cauliflower are a great accompaniment to any main dish.  We like them tossed with pasta or as a side with Quinoa Fritters or even with Tabbouleh  

 

 Click here for printable version

 

 

Lentil “Meatballs”

IMG_4308

Lentil Meatballs

Author: Sweet Green Kitchen’s Jen Jones

Adapted from: Sara Forte’s “The Sprouted Kitchen”

Meat free, gluten free, but full on flavor! These tasty lentil meatballs are the perfect prescription for any vegetarian missing that classic childhood favorite “spaghetti and meatballs”. But these little bites are so yummy even meat eaters won’t miss the meat. These are in regular rotation at chez Jones.

Ingredients:

1 can black lentils – about 2 cups (*see recipe note below)

2 eggs

¾ cup ricotta cheese (I use part skim)

¼ cup freshly grated pecorino Romano cheese (Locatelli is the best)

2 cloves garlic – crushed

1 shallot – finely chopped

2 Tablespoons chopped fresh parsley

A few sprigs of fresh thyme

1 ½ teaspoons dried Italian seasoning

½ teaspoon fennel seeds

½ teaspoon sea salt

½ teaspoon crushed red pepper flakes (more or less to taste)

Lemon zest – from about ½ – 1 whole lemon

1 Tablespoon olive oil (I use extra virgin always)

1 cup cooked quinoa (use leftover or cook ¼ cup dry with ½ cup water in advance)IMG_4271IMG_4278

Directions:

Drain and rinse the lentils and place in a medium size bowl. Mash the lentils with the back of a fork or potato masher, but don’t completely pulverize, you want to still have some intact lentils.IMG_4275

Add to the lentils all remaining ingredients except the quinoa. Mix well to combine and then add in the quinoa and mix through.IMG_4280IMG_4282

To help keep the mix from falling apart, place in the refrigerator to chill for about 15 minutes. You could also mix this up in the morning and then have it all ready to go at dinner time or even mix it all up the night before.

While chilling…Preheat oven to 400 F. And if you plan to serve with spaghetti, start boiling your water and/or prepping the rest of your meal.

After your mix has chilled, line a rimmed baking pan with parchment paper or brush the pan with olive oil if you don’t have any parchment on hand.

IMG_4283Remove the bowl from the refrigerator and start forming balls, about 1 inch in diameter. I use my smallest spring loaded ice cream scoop to form the balls, place them on the pan and then press any loose ends together with my fingers once they’re all on the pan. This recipe makes about 28-32 balls. These don’t need a lot of space on the pan, so I pack them in pretty tight but don’t let them touch.IMG_4285

Bake for 15 minutes at 400 F, until the bottoms begin to brown and then carefully turn and bake another 10 minutes.

Serve atop spaghetti with your favorite tomato sauce, I like them with a spicy tomato sauce, but marinara is tasty too. Or if you’d like to skip the pasta, they’re also great atop sautéed greens, like swiss chard. You could even squish them between some Italian bread with tomato sauce for a yummy vegetarian meatball sub. A little extra grated Romano cheese over the top completes it. Enjoy!IMG_4292IMG_4300

Recipe notes: don’t be dismayed if you feel like this makes too many, cooled leftovers freeze great for a quick meal in the future, just defrost and reheat. You could also serve these as party hors d’oeuvres with a little pesto dipping sauce.

*Also a note about lentils, I use black lentils also known as French lentils here, they are a bit firmer and hold up better than brown or green lentils when mashed and I like that slightly al dente bite they lend to these meatballs. If you can’t find them canned, you could easily cook up a batch of dried, lentils are the one bean that cooks up quickly without any need for overnight soaking.

For printable version click here

 

Curry Spiced Lentil Salad

 

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA                       Curry Spiced Lentil Salad
 
Altered ever so slightly from the original My New Roots, Best Lentil Salad, Ever….Even though I enjoy Indian foods and the many spices associated with that region of the world, this is not my comfort zone of cooking.  I tend toward Mediterranean style cooking with a smattering of Asian influence and sometimes a bit of “California Mex”, but for me cooking Indian food is rare.  My husband, once (many, many years ago) bought me a Vegetarian Indian cookbook (which was one of the most thoughtful and one of the rarest gifts he’s purchased completely on his own), which I have yet to make a single recipe from.  It is not that I don’t love this gift and find many of the recipes in it interesting, but I’m scared off a bit by the looooong list of ingredients each recipe entails and not to mention the sheer weight of the book itself (which causes it to most often be used as a weight for pressing tofu, perhaps that’s why I don’t get many gifts from dear hubby, hmm).  I do get turned off by very long recipes, even though I myself when improvising a recipe tend to add more and more ingredients as I go, but I also feel unfamiliar with the combination of spices and other ingredients that go into Indian cooking and can never really imagine in my mind and taste buds what exactly the final dish is going to end up as.   So, on New Year’s Eve, searching for recipes that included foods that are said to bring good luck in the new year, I stumbled upon this recipe and decided without much thought to give it a go.  I didn’t change it much, except for the quantity of some of the ingredients and left out or changed a few that my daughter doesn’t like.  Skipped the currants and replaced them with cranberries and pomegranate seeds, the two add a nice balance of sweetness against the curry spice.  Don’t let the long list scare you off, it’s mostly items from the spice drawer and the recipe comes together fairly quickly.  What I ended up with was a lovely lightly spiced and a little bit sweet lentil salad for the new year.

Ingredients:

1 ¼ cups dry French Black Lentils (about ½ pound) – don’t substitute other varieties as they will turn to mush when cooked, while the tiny French variety will hold up

2 Tbsp Olive Oil

1 Tbsp Apple Cider Vinegar

½ Tbsp Honey

½ Tbsp Dijon Mustard

½ teaspoon Cumin

¼ teaspoon Turmeric

¼ teaspoon ground Coriander

¼ teaspoon Cardamom

1/8 teaspoon ground Cayenne

1/8 teaspoon ground Cloves

1/8 teaspoon Nutmeg

1/8 teaspoon Cinnamon

Salt and Pepper to taste, plus a little salt for cooking the lentils

2 Shallots – diced

¼ – ½ cup dried Cranberries – chopped

¼ – ½ cup Pomegranate seeds

About 1 Tbsp chopped fresh Mint

To make the salad, begin by preparing the lentils.  Rinse, pick over and add to a pot with enough water to cover by a few inches.  Add a pinch of salt. Bring to a boil and then simmer for 15-20 minutes.  The cooked lentils will retain a nice al dente bite.  Once cooked, drain off and set aside to cool just a bit before adding to the dressing.

Meanwhile, make the dressing. Add all ingredients above after lentils and up to the cranberries.  Whisk together and set aside until the lentils are done.  Add the lentils to the dressing and stir.  Add in the chopped cranberries and pomegranate seeds, then the chopped mint.

Optional add ins; other fresh herbs, maybe a bit of parsley or tarragon, some crumbled goat cheese… I enjoyed mine atop a Romaine salad.

Enjoy!
%d bloggers like this: