May 9th, 2008 by alice
Tags: Beans, Eggplant, Garlic, Parmesan, White
INGREDIENTS
- 2largeeggplants
- 4egg whites
- 1/4teaspoonsea salt(regular can be substituted)
- 2cupsbreadcrumbs
- 1/3cup gratedparmesan cheese(recommend using a mix of parmesan and romano)
- 1headgarlic
- 2minced garlic cloves
- 2teaspoonsdried basil
- 2teaspoonsolive oil
- 4cupstomato sauce(any brand will due, but I recommend my zesty tomato sauce!)
- 1 (14 ounce)canwhite beans
- 1 1/2cupslow fat mozzarella
DIRECTIONS
- Preheat oven to 350.
- in a flat bottom bowl, whisk egg whites, salt, 2 cloves garlic.
- in another bowl, mix bread crumbs, basil, and parmesean/romano mixture.
- lightly spray two baking sheets with olive oil and drizzle a small amount on the whole garlic head.
- cut eggplant into 1/2 inch rounds and dip into egg mixture then batter in bread crumbs.
- place eggplant and garlic head on baking sheets.
- cook until tender (about 20 min on each side for the eggplant and 20-30 min total for garlic head).
- drain and rinse white beans.
- in 2 8×11 baking dishes, put a thin layer of tomato sauce.
- when garlic head is finished and cool enough to touch, peel out the cloves and mash them into the white beans to make a paste.
- put a layer of eggplant rounds on top of the tomato sauce.
- spread bean/garlic paste evenly on rounds.
- add half the cheese and a cup of sauce.
- place the rest of the eggplant in a second layer.
- add any leftover bread crumbs, sauce and cheese.
- bake 25 min until cheese is bubbly.
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April 27th, 2008 by alice
Tags: Beans, Roquefort, Sour, Sweet
INGREDIENTS
- 16ounces cannedcut green beans
- 2slicesbacon, chopped
- 1smallonion, chopped
- 2teaspoonssugar
- 2tablespoonsvinegar
- salt and pepper, to taste
- 2tablespoonsStilton cheeseor roquefort blue cheese, crumbled
DIRECTIONS
- Drain beans, reserving 2 tablespoons of the liquid per 16 oz can.
- Cook bacon and onion until lightly browned.
- Add reserved bean liquid, beans, sugar, vinegar, salt and pepper; heat thoroughly.
- Spoon into serving dish; sprinkle with cheese.
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April 19th, 2008 by alice
Tags: Bacon, Beans, Beef, Black, Chili
INGREDIENTS
- 8ouncesbacon, cut into 1/2-inch pieces(about 8 strips)
- 2mediumonions, chopped fine(about 2 cups)
- 1red bell pepper, cut into 1/2-inch cubes
- 2tablespoonsgarlic, minced
- 1/4cupchili powder
- 1tablespoonground cumin
- 2teaspoonsground coriander
- 1teaspoonred pepper flakes(or to taste)
- 1teaspoondried oregano
- 1/2teaspooncayenne pepper(or to taste)
- 2lbs85% lean ground beef
- 2 (16 ounce)cansblack beans, drained and rinsed
- 1 (28 ounce)candiced tomatoes with juice
- 1 (28 ounce)cantomato puree
- table salt, to taste
- 2limes, cut into wedges
-
Optional Condiments
- fresh tomatoes, diced
- avocados, diced
- scallions, sliced
- red onions, chopped
- cilantro leaves, chopped
- sour cream
- shreddedmonterey jack cheeseor cheddar cheese
DIRECTIONS
- Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
- Pour off all but 2 tablespoons fat, leaving bacon in pot.
- Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
- Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
- Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
- Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
- Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
- Adjust seasoning with additional salt.
- Serve with lime wedges and condiments if desired.
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April 18th, 2008 by alice
Tags: Beans, Green, Mushrooms, Shiitake
INGREDIENTS
- 6tablespoonsbutter, 3/4 stick
- 8ouncesfresh shiitake mushrooms, stemmed, caps sliced
- 2shallots, chopped
- 2garlic cloves, minced
- 2lbsgreen beans, slender, trimmed
- 2/3cuplow sodium chicken broth
- salt, to taste
- fresh ground black pepper, to taste
DIRECTIONS
- Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
- Add shiitake mushrooms and sauté until tender, about 5 minutes.
- Transfer mushrooms to medium bowl.
- Melt remaining 3 tablespoons butter in same skillet.
- Add shallots and garlic and sauté until tender, about 2 minutes.
- Add green beans and toss to coat with butter.
- Pour broth over green bean mixture.
- Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes.
- Stir in shiitake mushrooms.
- Season to taste with salt and pepper.
- Transfer to platter and serve.
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April 17th, 2008 by alice
Tags: Beans, Cherry, Green, Sauteed, Tomatoes
INGREDIENTS
- 2teaspoonsextra-virgin olive oil, divided
- 1lbgreen beans, trimmed
- 1/2cupwater
- 2garlic cloves, minced
- 1 1/2cupscherry tomatoes, halved
- 1tablespoonbalsamic vinegar
- salt & pepper, freshly ground(to taste)
DIRECTIONS
- Heat 1 teaspoon oil in a large skillet over medium-high heat.
- Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
- Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds.
- Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes.
- Remove from heat; stir in vinegar, salt and pepper.
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