Tag: beans

Gluten Free · Salad · Vegan

Lemony lentils and chickpea salad with radishes and herbs

Belinda

I love those main course salads you can serve for lunch or dinner on a hot summers day. This is a fresh and filling salad flavored with lemon, fresh mint and dill. Use the ready-cooked vacuum packed lentils you can buy and canned chickpeas for a meal ready in under 20 minutes. This salad keeps well for a few days in the fridge too.

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1 x 17 oz vacuum pack steamed Puy lentils
2 large garlic cloves, halved lengthwise
2 tablespoons olive oil

Lemon dressing
¼ cup fresh lemon juice (about 2 medium lemons’ worth)
3 to 4 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or agave nectar
3 cloves garlic,minced
¼ teaspoon fine-grain sea salt
Freshly ground black pepper, to taste

Salad
1 (14 ounce) can cooked garbanzo beans (chickpeas), rinsed and drained
1/2 small-ish red onion, finely chopped
1 big bunch of radishes, sliced thin and roughly chopped
¼ cup packed fresh, leafy herbs, chopped (combination of mint and dill recommended)
Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens, like baby arugula

To make the dressing: Whisk together the ingredients in a small bowl.
In a microwaveable container, heat the lentils in a microwave for 3 to 4 minutes. When heated through, throw them into a large serving  bowl along with the garbanzo beans (chickpeas), chopped radishes, red onion and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if you’d like.

Asian flavors · Curry · Do-ahead · Gluten Free · Vegan

Butternut squash curry with garbanzo beans (chickpeas)

Belinda1 Comment

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I am a curry freak, but don’t always want a meat curry. This is such a fabulous vegetarian alternative that you will cook many times.

Serves 4
1 tbsp sunflower or vegetable oil
2 tbsp Thai yellow curry paste     (I buy this brand on Amazon.com and it lasts for months in the fridge. Actually, I have a red, green and yellow curry from the same brand.)  You can also use 3 tbsp of the curry paste if you like really spicy. It’s worth playing around with it.

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2 onions, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 green cardamon pods
1 tbsp mustard seeds
1 piece of butternut squash,peeled and cubed in 3/4″ inch pieces, weighing about 2lbs
8 fluid ounces vegetable or chicken stock
15 fl oz can coconut milk
15 oz can garbanzo beans, drained and rinsed
2 large limes
A large handful fresh mint
naan bread or steamed rice , to serve

Heat the oil in a saute pan, then gently fry the curry paste with the onions, lemongrass, cardamon pods and mustard seeds for 2 to 3 minutes until fragrant.
Stir in the butternut squash and coat in the paste, then pour in the stock and coconut milk.
Bring everything to a simmer, add the chick peas, then cook for about 10 minutes or until the squash is tender.
The curry can now be cooled and frozen for up to 1 month.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside.
Just before serving, tear the mint leaves up, then bring to the table with the lime wedges and rice or warmed naan breads.

 

Appetizer Vegetarian · Appetizers · Do-ahead

Middle Eastern Hummus

Belinda

Middle Eastern Hummus

Everyone needs a good recipe for hummus and as soon as you make it, you’ll wonder why you spent so much money buying it!

1 cup of good quality chickpeas (soaked overnight in twice the water volume and a pinch of baking soda)
or, if time doesn’t allow to soak, use a good quality tin of cooked chickpeas
1 tbsp tahini (sesame paste)
2 tsp roasted cumin seeds (roast in a frying pan until fragrant)
1 clove garlic, crushed to a paste with a little salt
4 tbsp lemon juice
salt and pepper
About 6 fl oz of good olive oil
** You can also add some fresh chopped chili for more flavor

Place the soaked chickpeas in a large pot and fill with fresh water, cook for about 45 to 60 mins until they are tender. Strain and reserve the cooking liquid.
Place the chickpeas, cumin seeds, garlic, tahini, lemon juice and 2 tbsp of reserved cooking liquid in a food processor. Add about 3 fl oz of the olive oil and process, for a minute. Then add extra olive oil and cooking liquid to this mixture to get a smooth consistency.
Salt and pepper to taste

Fish · Nuts · Salad

Oil Packed-Tuna, Avocado, White Bean, Almond and Arugula Salad

Belinda

This almost doesn’t need a recipe, but the combination is so delicious and healthy, I had to post it.

Serves 4 and makes about 1/3 cup dressing
2 tbsp freshly squeezed lemon juice
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Kosher salt and freshly ground black pepper
honey
3 tbsp extra virgin olive oil
4 to 5 oz baby arugula
1/3 cup of lightly toasted slivered almonds
1 1/2 cups cooked cannellini beans (white kidney beans)  canned is fine.
1 1/2 cups cooked quinoa
6 oz olive oil-packed tuna (preferably line or poll caught)
4 oz crumbled Greek feta cheese
1 medium ripe avocado, pitted and diced small

Whisk together the lemon juice, balsamic, Dijon, a pinch of salt and a couple of twists of black pepper in a small bowl until well combined.
Add honey to taste and slowly whisk in the olive oil until well combined.
Taste and add more salt, pepper or honey if desired.
* The dressing can be made up to 4 days in advance and stored in the fridge.
Arrange the arugula in a salad bowl and top with the beans, quinoa, tuna, feta, almonds and avocado.
Drizzle with half the dressing and serve, passing the additional dressing on the side

Do-ahead · Grains · Poultry

Mexican chicken bake

Belinda


This is a super family-friendly meal, popular with everyone. All you need is a nice salad.

Serves 4
3/4 cup short or medium grain rice
1 1/2 cups canned red kidney beans, drained and thoroughly rinsed.
4 tbsp chopped fresh cilantro (coriander)
2 tbsp vegetable oil
1 1/2 lbs boneless, skinless chicken thighs
12-oz jar spicy taco sauce (I use the brand “La Victoria Red Taco Sauce – medium)
1/2 cup sliced black olives, optional
3 cups grated sharp cheddar cheese
6 scallions, green part chopped for a garnish
1/2 cup sour cream

Preheat the oven to 350 F
Lightly grease a deep, 9 inch ceramic baking dish.
Bring a large saucepan of water to a boil, add the rice and cook for 10 to 12 minutes, stirring occasionally. Drain.
In the prepared dish, combine the beans, 2 tbsp of the cilantro and some salt and pepper, then add the rice and toss together.
Lightly press the mixture into the rice and the mixture is flat.
Season the chicken thighs with salt and pepper, heat the oil in a large frying pan over medium high heat and saute the chicken thighs for 5 minutes, then turn over.
Add the spicy taco sauce and cook for another 4 minutes.

To assemble, spread half the cheese over the rice.
Arrange the thighs and sauce on top in a star shape, sprinkle with sliced black olives and 2 tbsp chopped cilantro, then sprinkle with cheese.
Cover with aluminum foil.
Bake for 35 – 40 minutes or until the mixture is bubbling and the cheese is melted and slightly browned – remove the foil for the last 10 minutes.
Cut into four servings with a knife and scoop out carefully, keeping the layers intact.
Serve sprinkled with the remaining cilantro, chopped scallions and a dollop of sour cream.

 

Meat · Poultry

Loaded supreme nachos

Belinda

 

This is such fun to serve at a party and completely over the top in all ways.

1 bag tortilla chips
1 x 16 oz can refried beans
1lb ground beef, browned and drained on paper towels
1/2 lb chorizo sausage, browned and drained on paper towels
1 cup cooked chicken (optional)
1 x 8 oz can tomato sauce
3 tbsp taco sauce
1 cup Monterey jack cheese, shredded
1 cup shredded sharp cheddar cheese
1/4 cup sliced ripe olives
1/4 cup scallions
1/2 cup shredded lettuce
1 can jalapenos, sliced (to your taste)
1/2 cup guacamole
1/2 cup sour cream
1/2 cup spicy salsa

Heat the oven to 350 F
Combine the refried beans, browned beef, chorizo, chicken, tomato sauce and taco sauce and set aside.
Layer the chips out on an oven safe pan (use a cookie sheet). Layer the meat mixture on the chips.
Layer the cheeses, olives and green onions.
Heat in the oven until the cheese melts
Then top with the remaining ingredients and serve

 

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free · Vegan

Rosemary and white bean spread

Belinda

I really adore this spread. It’s so easy to make and goes down very well with everyone.

This recipe is better if it sits overnight as the rosemary flavor strengthens quite a lot.
Serve this with pitta wedges, cucumber slices or toasted baguette slices.

2 x 19 oz cans cannellini beans, drained and rinsed
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp fresh rosemary leaves
2 tsp salt
1 1/2 tsp freshly ground black pepper
1/3 cup fresh Italian parsley, chopped

In a food processor, combine the beans, oil, vinegar, rosemary, salt and pepper and process until smooth.
At this point, cover and refrigerate for at least 8 hours and up to 3 days to let the flavors develop. Bring to room temperature before serving.
When you are ready to serve, stir the dip, taste and season if necessary, drizzle with extra virgin olive oil and sprinkle with the parsley.

Tip.  What is also great is roasting whole garlic heads with the top 1/3 sliced off, olive oil poured over the garlic, fresh thyme, salt and pepper, then wrapped individually in foil then roasted at 300 F for at least 1 1/2 hours.
Squeeze some of this garlic into the food processor with the bean spread and puree.
It adds another dimension to the spread.

 

Gluten Free · Salad · Vegan

Warm Squash & Chickpea Salad with tahini sauce and cilantro.

Belinda

This is a warm, filling, vegan salad. Lovely flavors and earthy.

Serves 4
2lbs butternut squash or other winter squash, cut into 1 inch cubes
1 garlic clove, crushed
1/2 tsp ground allspice
2 tbsp olive oil
seal salt and black pepper
14 oz canned or home-cooked chickpeas, drained
1/2 small red onion, finely chopped (soaked in cold water for 15 mins if you want to soften the bite)
4 tbsp roughly chopped fresh cilantro
1 garlic clove, crushed to a paste with a pinch of salt
3 1/2 tbsp lemon juice
3 tbsp tahini paste
2 tbsp water, to taste
2 tbsp extra virgin olive oil

Heat the oven to 425 F

Toss the squash with the garlic, allspice, olive oil, some salt and pepper.
Place on a baking tray, optionally lined with parchment, in the oven for 25 minutes or until soft.
Remove and allow to cool slightly.

While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini.
Now thin with the water and olive oil and check for seasoning.
You should taste a balance between the nutty tahini and the sharp lemon.

To assemble  the salad;  Place the squash, chickpeas, red onion and cilantro in a mixing bowl.

Pour in the tahini sauce and remaining oil and toss carefully.
Season with salt and pepper

 
Appetizers · Do-ahead · Gluten Free

Carrot harissa hummus

Belinda

Delicious and very different. Well worth making. Thank you to Aida Mollenkamp for this recipe.

2 cups chicken or vegetable broth
1 lb carrots, roughly chopped and ends discarded
2 medium cloves garlic cloves, peeled
1 15 oz can garbanzo beans, drained (chick peas)
4 tbsp extra virgin olive oil
3 tbsp tahini or almond butter
3 to 4 tbsp harissa paste
4 to 5 large ice cubes
2 tbsp freshly squeezed lemon juice
1 tbsp runny honey
Kosher salt and pepper

Heat the broth in a small saucepan over high heat and bring to the boil.
Add the carrots and garlic, reduce to medium and cook until very tender, about 10 minutes.
Remove from the stove and cool slightly.

Combine the carrots and 1 1/2 cups of the cooking liquid with the chick peas and garlic in a food processor fitted with a blade.
Process until the mixture is very smooth.

Add olive oil, tahini or almond butter and ice cubes and pulse until the mixture is very smooth.
* Regarding the Harissa paste, this amount makes a fairly spicy hummus, so you might want to start with 1 tbsp and taste it to make sure you can handle the heat.

Pulse in 3 tbsp of the Harissa, (or 1 tbsp to start with if you’re not sure of the spiciness) lemon juice and honey and season well with salt. Taste and adjust the seasoning, adding more salt, honey or Harissa as desired.

Place in the refrigerator to let the hummus cool off before using, at least 1 to 1 1/2 hours.

* The hummus can be made up to 4 days ahead of time – store it refrigerated in an airtight container until ready to use.

Do-ahead · Soup

Tuscan tomato and white bean soup

Belinda

Gorgeous, smooth and velvety. Lovely for the Fall.

Serves 4

3 tbsp olive oil
1 onion, diced
4 cloves garlic, finely chopped
4 anchovy fillets, chopped
3 cups vegetable or chicken broth
1 28oz can good quality tomatoes, chopped
1 tbsp tomato paste
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp dried rosemary
1 14 oz can white beans, rinsed and drained
1 tbsp finely chopped fresh Italian parsley
finely grated Parmesan cheese, to serve

Heat 2 tbsp olive oil in a large saucepan.
Cook the onion for 5 minutes, stirring occasionally.
Add the garlic and anchovies and cook for 2 minutes.
Add the broth, canned tomatoes, tomato paste, salt, pepper and rosemary.
Reserve 1/3 of the white beans then add the remainder to the soup.
Stir to combine and bring to the boil.
Cover with a lid, reduce the heat to medium and simmer for about 10 minutes.
Remove from the heat and puree the soup in a blender or with an immersion stick blender.
Return the soup to the saucepan and stir through the reserved white beans to heat through.
Remove from the heat and stir in the fresh parsley and remaining tbsp of olive oil.
Serve sprinkled with parmesan cheese