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Escarole and Bean Soup – Giada De Laurentiis Recipe

June 26th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsolive oil
  2. 2clovesgarlic, minced
  3. 1lbescarole, chopped roughly
  4. 1pinchsalt
  5. 4cupsunsalted chicken stock
  6. 1 (15 ounce)cancannellini beans, drained and rinsed
  7. 1ounceparmesan cheese, chunk(not grated)
  8. salt & freshly ground black pepper, to taste
  9. 6teaspoonsextra-virgin olive oil, for garnish

DIRECTIONS

  1. In a large heavy pot over medium temperature, heat the olive oil then add the garlic and sauté until just fragrant (about 15 seconds).
  2. Add the escarole to the pot, stir, and sauté it until it has wilted, about 2 minutes; add a pinch of salt.
  3. Stir in the broth, beans, and the piece of Parmesan, then cover and let simmer for 5 minutes.
  4. Season with salt and freshly ground pepper, to taste, then pour into the serving bowls.
  5. Drizzle each serving with a teaspoon of olive oil, and serve with slices of good, crusty Italian bread.

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Black Bean Soup Recipe

June 25th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonolive oil
  2. 1mediumyellow onion, chopped
  3. 1carrot, chopped
  4. 1/2green bell pepper, chopped
  5. 3-4garlic cloves, minced
  6. 2 (15 1/2 ounce)cansblack beans, drained and rinsed
  7. 1 (14 1/2 ounce)candiced tomatoes, undrained
  8. 4cupsvegetable stock(homemade is better but canned will do)
  9. 2bay leaves
  10. 1teaspoonground cumin
  11. 1teaspoondried thyme
  12. 1/4-1/2teaspooncayenne pepper, to taste
  13. salt
  14. fresh ground pepper
  15. 2teaspoonsfresh lemon juice

DIRECTIONS

  1. In a large skillet, let the oil heat over medium heat.
  2. Add in the onion, carrot, bell pepper, and garlic; cover and cook for about 5 minutes or until the veggies are softened.
  3. Transfer veggie mixture to a 4-6 quart slowcooker.
  4. Add in the beans, tomatoes with juice, vegetable stock, bay leaves, cumin, thyme, cayenne, salt and pepper; stir to mix.
  5. Cover and cook on LOW for 8 hours.
  6. Remove and throw away bay leaf; adjust seasonings to taste.
  7. Add in lemon juice right before you are ready to serve.
  8. To thicken soup, puree about 2 cups (or up to one-half) of soup solids by using an immersion blender right in the cooker or take out soup solids and tranfer to a blender or food processor; return puree to slow-cooker.

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Feta, Garbanzo Bean, and Eggplant Pita Sandwich Recipe

June 24th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsolive oil
  2. 1lbJapanese eggplants, unpeeled,cut into 3/4 cubes 1 1/2 cup chopped onions 15 oz can garbanzo beans, drained, reserve 1/2
  3. 1 1/2cups choppedonions
  4. 1 (15 1/2 ounce)cangarbanzo beans, drained, 1/2 cup juices reserved
  5. 1tablespoonground cumin
  6. 1tablespoonfresh lemon juice
  7. 4tablespoons choppedfresh mint, divided
  8. 5tablespoons crumbledfeta cheese, divided
  9. 3pita bread rounds, warmed in oven or toasted

DIRECTIONS

  1. Heat oil in large nonstick skillet over medium high heat.
  2. Add eggplants and onions, saute until soft and beginning to brown.
  3. Stir in garbanzo beans, cumin, lemon juice, saute until heated through.
  4. If mixture seems dry, add garbanzo bean juice by tablepoonfuls.
  5. Stir in 3 tbsp mint and 3 tbsp feta cheese, season with salt and pepper.
  6. Cut pita breads in halves, spoon eggplant mixture into pita.
  7. Sprinkle with remaining mint and feta then serve.

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Cheesy Bean Dip Recipe

June 23rd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (4 ounce)packagecream cheese
  2. 1 (6 ounce)jarTostitos cheese dip
  3. 1 (12 ounce)canchili
  4. tortilla chips

DIRECTIONS

  1. You will also need: Small crock pot or fondue pot.
  2. Put all ingredients except chips in pot and cook on high until melted, mixing several times.
  3. Serve with chips.

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Mango Black Bean Salsa Recipe

June 19th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cup cookedblack beansor well-rinsedcanned black beans
  2. 3 ripemangoes, peeled, pitted, and diced small
  3. 1/2red bell pepper, seeded and diced small
  4. 1/2green bell pepper, seeded and diced small
  5. 1/2red onion, peeled and diced small
  6. 3/4cuppineapple juice
  7. 1/2cupfresh lime juice(about 4 limes)
  8. 1/2cup roughly choppedfresh cilantro
  9. 2tablespoonsground cumin
  10. 1tablespoon mincedred chili peppersor green chili peppers, of your choice, to taste
  11. kosher salt, to taste
  12. freshlycracked black pepper

DIRECTIONS

  1. In a large bowl, combine all the ingredients and mix together well.
  2. Serve right away or cover and store in the refrigerator for up to 4 days.

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