Hominy and White Bean Chili

'Tis the season for chicken and white bean chili recipes to float around, am I right? I was searching for a vegetarian version of the popular dish, and found this recipe on the Cooking Light website. There are a few differences though, namely it's not a while chili, there is a broth base, not a creamy one. This recipe also calls for hominy, an interesting, different addition to chili, and finally, it has a bright, lighter flavor profile from the cilantro and fresh lime.

The only change I made to this recipe was omitting the field roast faux sausage/soy-chorizo it called for. I felt like the beans provided enough protein, and I'm doing my best to avoid most processed meat substitutes. Not only is it cheaper, but I feel better about the least processed ingredients as possible in our diet. Lastly, I also added some chopped yellow bell peppers, just because I had two one hand that needed to be used up asap. I think the only change I might make in the future, would be to add some chunks of avocado to the top, and a nice dollop of light sour cream (and un-veganize it).

Hominy and White Bean Chili

adapted from Cooking Light

4 c. cooked cannelini beans (or 2 15 oz. cans)

1 tbsp. olive oil

1 large onion, chopped

3 garlic cloves, minced

2 poblanos, seeded and diced

2 yellow bell peppers, seeded and diced

2 tsp. chili powder

2 tsp. ground cumin

1 1/2 c. vegetable stock

1 tsp. dried oregano

2 tsp. hot sauce (we love Cholula)

1 15 oz. can hominy, drained

Garnishes:

sliced green onion

chopped cilantro

lime wedges

avocado chunks

sour cream

shredded Monterrey Jack cheese

Heat a large Dutch oven over medium heat, add oil, bring to temperature.

Add onions, saute' for 3-4 minutes, until edges begin to brown, add garlic, poblanos and yellow bell peppers, saute' for another 5 minutes. 

Add chili powder and cumin, stir to toast spices, add vegetable stock, oregano, hot sauce and hominy. 

Add half of the beans to the pot, mash the remaining half with a fork, then add to the pot.

Bring to a boil, cover, reduce heat and cook for 20 minutes. 

If desired, add onion and cilantro to the pot, or reserve for topping.

Ladle chili into bowls, top with garnishes and serve immediately.

Zesty White Bean Burgers

In my never ending search for the perfect veggie burger I came across this one from The Sweets Life, and immediately put it on the menu. It can be hard to get a good texture when making a bean-only burger, but this one was crisp on the outside and full of flavor on the inside. The thick layer of cheese made it decadent, and the cool avocado toned down the heat. I topped it with a little chipotle ranch and served sweet potato wedges on the side. I will definitely be making a big batch to form and freeze for quick, weeknight dinners!

Zesty White Bean Burgers

slightly adapted from The Sweets Life

2 c. cooked great northern beans

1 4.5 oz. can chopped green chilies, undrained

1/4 large red onion, minced

1 garlic clove, minced

1 c. old fashioned oats

1 egg, beaten

Salt and pepper

1 tsp. ground cumin

1/2 c. cornmeal

2 tbsp. canola oil

Sliced pepper jack cheese

1 avocado, sliced

Toasted buns, if desired (we omitted)

Place beans in the bowl of a food processor and pulse until chunky and slightly mashed.

Transfer to a large bowl, add chilies, onion, oats, egg, salt, pepper and cumin.

Shape into 4 patties, then place in the refrigerator for 30 minutes to firm up.

Heat a large skillet over medium-high, and preheat oven to 400*

Add oil, bring to temperatre, then add patties. 

Cook until golden brown on the first side, about 4-5 minutes, then flip.

Transfer to the oven and allow patties to cook for 15 minutes, or until cooked through.

Top with cheese, turn the oven off and allow cheese to melt.

Remove from the oven, top with avocado and place in buns, serve. 

Chard, Sweet Potato and White Bean Gratin

Have you ever felt like you've met your food soul mate? Someone eats all of the same things as you, and whose preferences and favorites are also yours? I swear, whenever I read Joanne's blog, whether it be a dinner entree, a dessert, baked good, or mention of a favorite ingredient, I'm like, yes!! Me too!! Sometimes I wish we were neighbors so we could take turns cooking for each other.... or just have her cook for me every night!

So with that said, my google reader is full of starred posts from Joanne. I've had this gratin in my 'to make' list for the longest time (a year, in fact!), and after receiving a bunch of kale and a bunch of Swiss chard last week in my CSA box, it seemed like the perfect time to make this! I have a baby sweet potato lover, so she was excited about this dish. It was warm, comforting, and hearty, yet relatively healthy.

Chard, White Bean and Sweet Potato Gratin

adapted from Eats Well With Others (originally from Spilling the Beans)

1 tbsp. olive oil

1 bunch of kale

1 bunch of swiss chard

1 tbsp. butter

1 small yellow onion, minced

2 cloves of garlic

2 c. 2% milk

2 tbsp. corn starch

1 large sweet potato

2 cups cooked white beans (I cook dried, you can use 1 15 oz. can, rinsed)

Kosher salt and pepper

Nutmeg

1 c. shredded Gruyere

Preheat oven to 400* 

Heat olive oil in a skillet over medium-high heat.

Tear kale and swiss chard from the stem and chop leaves in 1/2" ribbons.

Add to skillet, sprinkle with kosher salt and cook, tossing occasionally, until wilted and there is no moisture left in pan, remove skillet from heat and set aside.

Add butter to a saute pan, add onion and garlic, sprinkle with kosher salt and fresh ground black pepper, cook for 3-5 minutes, until softened.

Pour milk into a measuring cup, add cornstarch and whisk to form a slurry, pour into onions and garlic.

Whisk occasionally, and bring to a simmer, cook until thickened, add fresh grated nutmeg and half of the cheese, whisk to melt and combine, turn heat off. 

Butter a baking dish, add a layer of sweet potatoes, a layer of beans, a layer of swiss chard, and a layer of the sauce.

Continue with layers as desired (I made 3 layers), cover with foil and bake for 30 minutes, remove foil and bake 15 more minutes, until golden on top.

Grilled Zucchini and Onion Pizza with Goat Cheese and Balsamic Reduction

This pizza may look familiar to you, if you're a long time reader. It's one that I brain stormed to create, and was my first attempt at grilled pizza... which was a giant fail. But I turned it into quesadillas, and it was a big hit! I decided to try the pizza version again, just grilling the vegetables and baking the crust, which worked well. But when we purchased a gas grill rather than charcoal, I was able to grill the crust as well, and it was delicious. 

One of the main components to the pizza is prosciutto, but since that's not in my diet anymore, I had to change it up a bit. For this recreation, I decided to make a sauce layer by creating a puree of cannelini beans and ricotta. It definitely added body and protein to the pizza, but also took it in a much different direction. While I loved this variation, I think I want to tweak it a bit more, and find that saltiness that the prosciutto added in a vegetarian form. Any ideas?? 

Grilled Zucchini and Onion Pizza with Goat Cheese and Balsamic Reduction

1 ball of pizza dough (my favorite whole wheat recipe is here)

1 15 oz. can cannelini beans

1/2 c. ricotta cheese

1/4 tsp. crushed red pepper flakes

Salt and pepper, to taste

2 medium zucchini, sliced into 1" rounds on a bias

1 red onion, sliced into 1/2" rounds

1/2 c. crumbled goat cheese

1 c. aged balsamic vinegar

Preheat a grill to 400*

In a small saucepot, add vinegar, turn to low heat and simmer to reduce to a thick syrup.

Roll pizza dough out into a circle, place on a pizza pan. 

Drain beans well, add to a food processor with ricotta, crushed red pepper, salt and pepper, puree.

Place pizza dough on the grill, smear with bean mixture.

Place zucchini and onions on the grill, sprinkle with salt and pepper, close the lid on the grill.

After 4-5 minutes, flip zucchini and onions.

After 4-5 more minutes place zucchini and onions on the pizza, sprinkle with goat cheese and close lid again.

Cook for 2-5 more minutes, until pizza is crisp and cooked through.

Remove from the grill, drizzle with balsamic, slice and serve.

Poblano White Bean Chili

When I told my husband we were having chili for dinner, he looked a little confused, as my old stand-by chili featured ground turkey. I explained that this chili was much different, but I knew he was going to love it. I was met with skepticism until I told him that I chose to make this specifically for him because the star of the dish was roasted poblanos, one of his favorite ingredients! 

I found this recipe in the October version of Vegetarian Times magazine, along with a whole feature on poblanos. I have to say they're probably our favorite pepper variety. One reason is because you really just never know what you're going to get. Sometimes a poblano will be sweet like a red bell pepper, and other times it's packed with heat like a jalapeño. For some this might be why they don't like poblanos, but I like a surprise! 

I don't know that I would exactly classify this dish as a chili, it seems like more of a skillet dish, it's not stewy, but more chunky with a small amount of sauce. I chose to serve the chili over lime zest laced polenta, which offered a nice contrast of texture, and helped to cut through the heat of the poblanos. The pepitas on top added a nice crunchy bite, so don't skip on those! 

Tips and Trades:

-I like to select different sized poblanos because I find that their heat/sweet level is more likely to vary when their size does as well.

-Substitute kidney, pinto or black beans for the cannelini beans, whatever you have on hand.

Poblano White Bean Chili

adapted from Vegetarian Times October 2010

6 poblanos, roasted, skinned and sliced

1 tbsp. EVOO

1 small red onion, sliced

2 garlic cloves, minced

1 tsp. dried oregano

2 c. cooked white beans or 1 15 oz. can, drained and rinsed

1 tsp. ground cumin

2 ears of corn, shucked, kernels cut off cob

1/2 c. vegetable stock

1/2 c. chopped cilantro

2 limes

1/4 c. Greek yogurt or sour cream

1/4 c. toasted pepitas

2/3 c. polenta

2/3 c. milk

2/3 c. vegetable stock

Heat a skillet over medium, add 1 tbsp. EVOO.

Add red onion and garlic, season with salt and pepper.

Saute for 5 minutes, until softened.

Add oregano, beans, cumin, corn and 1/2 c. vegetable stock.

Stir well, cover and cook for 10 minutes.

In a small stockpot, combine 2/3 c. milk and 2/3 c. vegetable stock, bring to a boil.

Stream in polenta, whisking constantly.

Turn heat to low, season with salt and pepper, and whisk occasionally, cooking according to package directions (add more stock if necessary).

Uncover chili mixture, add poblano strips and juice of 1 lime, stir well and remove from heat.

Zest other lime into polenta mixture, spoon into a bowl, spoon chili over polenta, top with yogurt, pepitas and chopped cilantro, serve.

Four Bean Veggie Burgers

As I mentioned in the previous post, I used the Red Pepper Relish to top Four Bean Veggie Burgers. While I'm generally happy to spend hours in the kitchen on the weekends, weeknights are another story. I try to do as much over the weekend to prep for the week ahead, like making pizza dough, sauces, roasting or cooking double or triple batches of dried beans and grains. 

One of the last convenience food items I've been working to completely eliminate from my freezer is veggie burgers. While I'm sure there are some 100% natural and organic products out there, they're probably quite expensive! However, many other veggie burgers contain a huge list of ingredients, and I don't know what half of them are. I've also read in Prevention, Health, and other magazines to stay away from processed soy, a key ingredient in many commercial veggie burgers. On the rare occasion that I purchase veggie burgers, I lean toward the bean based, and scan the ingredient lists for the most real food ingredients.

For the past few weeks, I've been craving a big, fat, juicy veggie burger. I didn't want a specific bean burger, and I wanted it to be healthy and homemade, so I went with a mixture of vegetables and beans. I decided to make a huge batch so I could keep these in the freezer to use at my convenience. These had great flavor and texture, they held together well, and have been the perfect base for several topping variations. My favorite was this with red pepper relish and goat cheese. My husband's favorite was avocado, sprouts and cheddar  cheese.

This recipe relies heavily on a food processor to do all of the mincing. The recipe could be made without one, but you'd probably then want to grate your vegetables rather than mince with a knife.

Tips and Trades:

-I used dry, cooked beans, however you can use 1 can of each variety of beans listed in the recipe. Look for beans that say BPA free.

-If you're going to grill these burgers, freeze them first, then grill on a foil lined grill sprayed with nonstick spray.

-Wrap burgers in saran wrap, then place in a freezer safe storage bag or container. Burgers will keep for up to 3 months if wrapped well.

Four Bean Veggie Burgers

1 tbsp. EVOO

1 small yellow onion

2 garlic cloves

1 jalapeño

1/2 red bell pepper

2 medium carrots

Salt and pepper

1 dozen kalamata olives

1/4 c. water chestnuts

1/4 c. parsley

2 c. kidney beans

2 c. garbanzo beans

2 c. cannelini beans 

2 c. black beans

1 c. rolled oats

1/4-1/2 c. bread crumbs

2 eggs, lightly beaten

2 tsp. dried Italian seasoning

1 tbsp. Mexican chili powder

2 tsp. ground cumin

1 tbsp. Sriracha 

1 tbsp. Soy sauce

1 tbsp. Dijon mustard

Heat a skillet over medium, add EVOO.

Peel and chunk onion, garlic, jalapeño, bell pepper and carrots.

Place in the bowl of a food processor fitted with the blade.

Pulse and run until vegetables are in a fine mince.

Add to skillet, season with salt and pepper, sauté for 10 minutes, until vegetables are tender and moisture is cooked out. 

Set skillet aside and allow vegetables to cool.

Place olives, water chestnuts and parsley in the food processor, pulse to a mince.

Dump into a very large mixing bowl.

Add 1 c. of each variety of beans to the food processor along with eggs.

Run food processor until beans are pureed, spoon into mixing bowl.

Add remaining beans to the food processor, pulse 10 times, until beans are just broken up, dump in the mixing bowl.

Place oats in the food processor, pulse 10 times, dump into the mixing bowl.

Add Italian seasoning, chili powder, cumin, Sriracha, soy sauce, mustard and 1/4 c. bread crumb to the mixing bowl.

Add cooled vegetables to the mixing bowl. 

Using hands or a large wooden spoon, mix very well to evenly distribute all ingredients.

Taste (if you don't mind the raw egg) and adjust seasonings, there's a good chance it will need more salt and pepper, but feel free to add Sriracha, mustard, etc.

Place mixture in the refrigerator and chill for at least 1-2 hours to firm up.

If the mixture seems too wet, add more breadcrumbs.

Line a baking sheet with parchment or foil. 

Score bowl into 4 sections, out of each section form 3 patties, yielding 12 patties total.

Place on the baking sheet and into the freezer. 

Freeze for 4-6 hours, then wrap each patty very well in saran wrap, then stack in a freezer safe storage container or bag.

To cook, grill on foil spray with nonstick spray for 8 minutes per side, bake at 400* for 30 minutes, or sauté in a skillet until heated through. 

Walnut Pate and Pear Sandwich on Maple Oat Bread

When I was 4 years old, my parents had our first "family home" built. I can still remember when we moved in, there was no grass, only straw covering the yard. I was so confused as to why we had dirt and straw with no grass, but eventually it grew in. My parents did all of our landscaping and gardening at the house, and decided to let my sisters and me each pick out a fruit tree. I don't remember what we chose then, and I think we moved to Ohio before the trees ever began producing. However, when we moved to Cincinnati, they let us pick out trees again.

Over the past few years, the trees have finally started producing fruit, two apple trees and one pear. I realize this sounds nerdy, but I love to get my little basket and go out to the yard and pick fruit from the tree when I'm at home! Now that I'm in Florida, I don' get to enjoy the fruit as much as when I lived in Indiana and would go to their house every few weeks. I was never a big pear fan, but when my dad handed me one that he picked off the tree a few years ago, I was so excited about it that I ate it, and loved it! Just like that I was a pear convert. 

Since then, I've been anxiously awaiting pear season each fall. Of course they're great eaten in plain form, but their mild, sweet flavor pairs so well with savory dishes. My most recent issue of Vegetarian Times highlighted pears in a few recipes, which I put on my dinner menu immediately. First up was this sandwich! My husband loves sandwiches of all kinds, and could eat a different one daily. After last week's Honey Oat Wheat bread success, I decided to whip up another loaf of bread for the week. 

The walnut pate had great flavor, and added a little heartiness to the sandwich with healthy protein and fat. The red pepper added a smoky sweet flavor, and the pear added great crunch and sweetness. The original called for arugula, but I've been on a sprouts kick lately, so I chose them instead. After constructing these sandwiches, I toasted them in a dry skillet, but that's not necessary. These sandwiches had such wonderful balance of flavor, I didn't even miss the fact that it was cheese-less! 

Tips and Trades:

-Keep the extra pate in the refrigerator for up to a week. It makes a great dip for veggies! 

-Pears are on the dirty dozen list, so buy organic when possible, or better yet, try u-pick.com to find an orchard near you and pick your own (ask the grower if they're organic or what pesticides they use).

Walnut Pate and Pear Sandwich on Maple Oatmeal Bread

Sandwich adapted from Vegetarian Times October 2010

Bread from Living in the Kitchen with Puppies

Sandwich Ingredients:

4 slices Maple Oatmeal Bread (recipe follows)

1 c. Walnut Pate (recipe follows)

1 roasted red bell pepper, halved

1 Anjou pear (or any variety), sliced

1 c. sprouts, any variety

Walnut Pate:

1 c. toasted walnut halves

2 c. cannelini beans, cooked (or 1 15 oz. can)

Juice of 1 lemon

2 garlic cloves

1 tbsp. EVOO

Salt and pepper

Water, if necessary

Add walnuts, beans, lemon juice, garlic and EVOO to a food processor, process until smooth.

Season with salt and pepper, add water, if necessary.

Taste and adjust seasonings.

Spoon into a food storage bowl and set aside.

Slice bread, slather pate onto all 4 pieces. 

Top 2 pieces with pear slices and red bell peppers. 

Top the other with sprouts.

Sandwich together and press down.

Heat a nonstick skillet over medium-low heat.

Place sandwiches in the skillet, toast for 2-3 minutes per side.

Slice in half and serve. 

Maple Oat Wheat Bread

1 1/4 c. boiling water
1/2 c. rolled oats
1 package active dry yeast
1/3 + 1 tbsp. pure Maple Syrup
1 tsp. salt
1 tbsp. Canola oil
1 1/2 c. whole wheat pastry flour
1 c. white whole wheat flour

Place oats in the bowl of a stand mixer, add boiling water, set aside for an hour.
Check water temperature, it should be around 110*, or just warm to the touch.
Add yeast, maple syrup, salt and oil, stir and set aside for 10 minutes to allow yeast to bloom.
Place the dough hook on mixer, add flours to the yeast, turn mixer on low and knead for 10 minutes.
Add flour by the tbsp. if dough is sticky, or water by the tbsp. if dough is dry.
Form dough into a tight ball, place in an oiled bowl, cover with a towel and place in a warm place for an hour to rise.
Punch dough down, form into a tight log and place in a oiled loaf pan.
Cover with a towel, allow bread to rise for another hour.
Preheat oven to 350*
After loaf has risen, for an hour, place in the oven and bake for 40-45 minutes, until golden brown.
Cool in the pan for 10 minutes, then transfer to a wire rack and cool until bread is at room temperature.
Store in an airtight bag or food storage container for up to a week.

One-Skillet Eggplant, Tomato and Cannelini Pasta Toss

Every now and then my weekly meal planning doesn't quite pan out. I try to plan for dinner 6 nights per week and then leave one day available for going out or any other random event that might come up and change things around. Last week was a rare occurrence where every single meal stayed as planned, and I was home on a Friday night with no plans, no husband, and an empty refrigerator.

When I plan my meals, I try to stick with a basic plan of 1 starch, 1 protein and 2 vegetables with random cheeses, spices, herbs, and other add-ins. I was finally able to experience the exact reason I planted my garden so many months ago: to be able to walk outside, pick fresh produce, bring it in the house, mix it with some pantry staples, and create a healthy dinner for zero dollars. Of course it's not completely free, but by having items in the pantry that I stock up on when they're on sale means this dinner added nothing to my weekly grocery shopping bill.

I've got about 30 eggplant growing right now on my 4 plants, and they're all pretty well spaced out so I won't have 30 ready for picking at once. One of my favorite, and most common eggplant recipes, is Eggplant Parmesan. While it's delicious, it's also a little high in calories, fat, and takes quite a while to make if you press the eggplant, bread, fry, and bake. I wanted something lighter, easier, and faster for my dinner.

Though I'm not Italian, I grew up in New York where we ate at Italian restaurants often, and my mom cooks wonderful real Italian food. My mind immediately went to Italian flavors when I found a can of cannelini beans, diced tomatoes and a box of pasta in the pantry. I also have some gorgeous basil growing outside, and thought it would be the perfect finishing touch on the dish. At times, I think I could be vegan... but when I'm always reaching for a sprinkle of cheese or dollop of yogurt on most dinners, I realize that it just isn't going to happen. However, as long as my cheeses are organic, I can feel good about eating it and supporting the businesses. The only cheese I had on hand was goat cheese, and it was fantastic!

Tips and Trades:
-Substitute any cheese you have on hand, such as ricotta salata, mozzarella, or Parmesan.
-Don't have eggplant growing in your yard? Try using zucchini, summer squash, broccoli, or any vegetable

One-Skillet Eggplant, Tomato and Cannelini Pasta Toss

1 tbsp. EVOO

1 medium eggplant, peeled (if desired) and diced in 1" cubes (about 2 c.)

2 garlic cloves, minced

1 small yellow onion, minced

1 15 oz. can diced tomatoes (mine were with basil and oregano)

2 c. vegetable stock

1 c. whole wheat pasta, any short cut

Salt and pepper

Crushed red pepper flakes

2 c. or 1 15 oz. can cannelini beans, drained

10 basil leaves

1/4 c. crumbled goat cheese

Heat a deep skillet over medium heat. 

Add EVOO, eggplant, garlic and onion, season with salt and pepper. 

Sauté for 5 minutes, until vegetables caramelize on the edges and begin to soften.

Turn heat to high, add diced tomatoes and stock, stir well and bring to a simmer.

Add pasta, turn heat to low, cover and simmer for 12 minutes.

Uncover, add beans, stir and heat through.

Check for pasta's doneness, cook longer if necessary, and add stock or water if necessary.

Spoon into dishes, top with basil chiffonade and crumbled cheese.

Three Bean Salad

This three bean salad was inspired by the Southern Salad I had at the Stable Cafe' and the Biltmore Estate a few weeks ago. If you look at the photo, the small bit of salad is hard to  find, it's hiding under the strips of smoked gouda cheese! Even though this component of the greater salad was not visible, and not very impressive looking, my husband and I thought it was probably the best part... or maybe a close second to the fried okra! 

While we ate, we tried to dissect the salad and figure out exactly what made it so good... what was it that gave it such great flavor... Ultimately we decided it was just the simplicity of it. I tried recreating it, but was off in a few places. At the Biltmore, it was much creamier, but didn't have mayonaise. I think it was just a product of the beans sitting and starchy liquids coming out. Also, I couldn't find canned navy beans at Whole Foods, so I grabbed some cannelini... not the same, but close. Lastly, at the last second I added a scoop of cottage cheese to help with the creamy factor, but later decided it was unnecessary. You can make it with or without, if you want it dairy-free or if you want it to be able to sit out, omit the cottage cheese.

Three Bean Salad

1 15 oz. can kidney beans, drained and rinsed

1 15 oz. can navy beans, drained (not rinsed)

1 15 oz. can black eyed peas, drained and rinsed

1 tbsp. chives, minced 

2 scallions, minced, white part only

1/2 tsp. paprika

Salt and pepper, to taste

1/4-1/3 c. cottage cheese, if desired.

Add all ingredients to a bowl, gently toss and refrigerate.

This salad is best when it sits for 4+ hours. 

After it sits, taste and season immediately before serving.

Pumpkin Ravioli in Broth with Vegetables and Beans

Pumpkin ravioli are one of my absolute favorite foods, but I don't have them often because it's hard to find a way to prepare them that doesn't involve some sort of creamy sauce or brown butter. Even if you make your sauce "light" with a cannelini bean, cottage cheese or tofu puree, it still has a tendency to overpower the pumpkin flavor.
Last week I was scrolling through the recipes on Herbivoracious and found this recipe for Pumpkin Ravioli in a light broth with vegetables and beans, it was perfect! A complete meal featuring pumpkin ravioli, but also with beans and vegetables in a simple broth - just what I was looking for.
Unfortunately it's not fall, and sugar pumpkins are not available, so I used canned pumpkin puree, which was a chore to find! I also decided to really pump up the pumpkin by making the ravioli dough with half pumpkin and half egg. Not only does this flavor the dough, but it makes it even healthier!
I loosely followed the recipes from Herbivoracious, and found this dish to be excellent! Though it may seem like a fall-like dish, the leeks and carrots and vegetable broth make it spring-frendly. I am looking forward to creating a dish with the other half of the ravioli I made and froze, and I've got a few ideas in mind!

Pumpkin Pasta

2 1/2 - 3 cups Unbleached All-Purpose flour
2 eggs
1/2 cup pumpkin puree
1/2 tsp. salt
1 tbsp. EVOO

Add 2 1/2 cups of flour to the bowl of a mixer, make a well in the middle.
Add eggs, pumpkin puree, salt and EVOO.
Attach dough hook, mix dough on low speed for 5 minutes.
If it is wet and sticky, sprinkle in more flour, if it is too dry, add warm water 1 tbsp. at a time.
Remove from mixer, knead for a minute, roll into a ball and rest for 10 minutes.
Divide dough into fourths, run through a pasta roller to create long, thin sheets.
Let dough rest again.
Yield enough dough for 3 dozen ravioli with leftover scraps.

Pumpkin Ravioli Filling

adapted from Herbivoracious

1 cup pumpkin puree
1 tbsp. butter
1/2 onion, finely diced
2 cloves garlic, minced
1/4 teaspoon chili flakes
3 leaves fresh sage, chiffonade or 1 teaspoon dried
1/4 cup grated parmesan or romano cheese
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste

Heat a saute pan over medium-low, add the butter, onions and garlic.
Season with salt and pepper, saute for 4-5 minutes, until translucent.
Spoon into a mixing bowl.
Add chili flakes, sage, parmesan, nutmeg and pumpkin puree.
Stir to combine.

Scoop 1 tsp. mounds of mixture onto pasta sheets, place another sheet on top, press air out around filling, press edges to seal, slice off rough edges and cut pasta.
Place on a flour dusted baking sheet and place in the freezer, continue until finished.
Yield about 2.5-3 dozen ravioli.

Simple Broth and Beans

adapted from Herbivoracious, serves 2

2 large leeks, white parts only, cleaned and sliced thin

1 tablespoons olive oil

1/2 onion, minced

3 medium carrots, fine dice

3 cloves garlic, minced 

2 bay leaves

1/2 cup white wine

1 15 oz. can cannelini beans or other white beans

4 cups vegetable stock

Salt and pepper to taste

Grated parmesan cheese and chili flakes for serving

Heat a soup pot over medium heat.

Add EVOO, leeks, carrots, onion and garlic, season with salt and pepper.

Cook for 5-10 minutes, until vegetables are slightly caramelized.

Add white wine, reduce by half.

Add stock, bay leaves and beans.

Simmer for 20 minutes.

While broth simmers, bring a large pot of water to a boil.

Season with salt, drop in ravioli (I made 1 dozen for 2 servings), cook for 5-7 minutes, until ravioli float to the top.

Remove from water with a slotted spoon and add to the broth.

Ladle broth and vegetables into a bowl, add ravioli, top with parmesan cheese and red pepper flakes.

White Bean Cassoulet

I have been wanting to make cassoulet for a long time, since I saw Lisa Garza make it on the Next Food Network Star. Bobby Flay told her it was the best cassoulet he'd ever had, so when I was choosing a recipe, I immediately thought of hers.
I haven't had another cassoulet, so I don't really have a comparison, but this was just as I expected. It was flavorful, warm, comforting, and cheap!
Lisa serves her cassoulet with sausage, spinach pesto and parmesan crostini, but I didn't look at the recipe until I was about to make the cassoulet, so I didn't have those other elements. I served this with the brussels sprouts in my previous post.

White Bean Cassoulet

by Lisa Garza, click on link for entire meal

***The original recipe blogged is NOT Lisa's recipe. I'm hoping to get it soon and give it a try***

Rosemary Tuscan White Bean Dip

For a description of this receipe, check out this post!

Rosemary Tuscan White Bean Dip

1/2 lb. dried Cannelini or Great Northern Beans

8 cups water

4 cups beef stock (or chicken, vegetable)

1 tsp. salt

1/2 tsp. pepper

2 sprigs of fresh Rosemary

1 shallot, minced

1/4 cup Olive Oil

Flatbread Crackers, for spreading

Add beans and water to a large bowl.

Let beans soak overnight, for at least 12 hours.

Drain beans, place in a stockpot with beef stock, salt, pepper, shallot and rosemary.

Bring to a simmer, turn to low and simmer for 4 hours.

Add more beef stock if beans are too dry, stir every 20 minutes or so.

Just before serving, add beans to a food processor.

Pulse to puree beans, stream in olive oil.

Add enough olive oil to create a smooth dip.

Scoop into a bowl, serve warm with flatbread.

Provencal Stuffed Portabellos

Portabellos are pretty much a staple for vegetarians. Long before veggie burgers were readily available, grilled portabello caps were a stand in for me. When I began eating meat again, I kind of forgot about them. Now that I'm back to vegetarian, I'm sure I'll be using them more often!
For dinner tonight, rather than grill them, I decided to stuff them. I've seen them stuffed with spinach, crab and sausage, but never with a vegetarian protein. I decided to make a white bean ragout and use some of the Herbes de Provence that Becky brought back for me. I topped these with a little Gruyere and bread crumbs and they were absolutely delicious! Much different from any other portabello I'd ever had.

Provencal Stuffed Portabellos

4 portabello caps, stemmed and gills scraped out

Salt and pepper

EVOO

1 small yellow onion, minced

2 garlic cloves, minced

1/4 tsp. crushed red pepper flakes

1 tsp. Herbes de Provence

1/4 c. vegetable stock

1 15 oz. can of organic cannelini beans, drained

10 sun dried tomatoes, chopped

1/4 c. shredded gruyere cheese

1/4 c. bread crumbs

Preheat oven to 400 degrees.

Place portabellos on a baking sheet, drizzle with EVOO and sprinkle with salt and pepper.

Place in the oven and roast while you prepare the beans (gills side up, see below)

Heat a saute' pan over medium heat.
Add 1 tbsp. EVOO, onion, garlic, salt, pepper and crushed red pepper flakes.
Cook for 5-10 minutes, until soft and slightly browned.
Add stock, Herbes de Provence, tomatoes and beans.
Stir to combine.
Remove portabellos from the oven.
Spoon bean mixture into caps, sprinkle with cheese and breadcrumbs.
Roast for another 20 minutes, or until golden brown.

Thanks for the "Herbes from Provence," Lover :)

P.S. - My new kitchen gets NO natural light... so I think a light box construction might be in my future. Anyone have a good tutorial on how to make one?? I might put JJ to work this weekend making it... my photos are just sad!

Eggplant and Cannelini Ragout over Herbed Polenta

I made this recipe up to pack in with the Dinners for Dad. He loves eggplant, and grows some beautiful ones in his garden. I love serving ragouts over polenta (here and here), I've made a few others, but I thought dad would like eggplant the best. I ate a few bites of this and it was great!

Eggplant and Cannelini Ragout

over Herbed Polenta

Ragout:
1 tbsp. EVOO
1 yellow onion, diced
3 garlic cloves, minced
1 large eggplant, diced
1 spring of rosemary
1 15oz. can diced tomatoes
1/2 c. dry red wine
1 15 oz. can cannelini beans, drained
salt and pepper


Polenta:
2 c. vegetable stock
1 c. skim milk
1 c. polenta
1 tbsp. fresh minced herbs
salt and pepper


Heat a large skillet over medium, add EVOO.
Saute' onions and garlic for 3-4 minutes, or until softened.
Add eggplant, season with salt and pepper.
Sautee for 5 more minutes.
Turn heat to high, add wine, reduce.
Turn heat to low, add tomatoes, rosemary and beans.
Stir gently to combine.


Heat a stockpot over medium-high.
Add stock and milk. Bring to a simmer.
Sprinkle in polenta, whisking as you add it.
Turn heat to low, cover and stir every 2-3 minutes.
Cook for 20 minutes, add herbs, salt and pepper.

Minestrone Stew

Today when I was driving home from the library, it was snowing. Seriously?! Snow?! This cold weather needs to go away, but until it does, I'll keep making soups and stews rather than turn the heat on in our house! I love minestrone, but I wanted something more substantial and hearty, so I turned it into a stew. This is a photo of the leftovers reheated, so it was a bit more thick here than originally, but I just added a bit more stock later on to make it a little more like soup. This made a HUGE batch, it completely filled my dutch oven.

Minestrone Stew

3 garlic cloves, minced

1 yellow onion, diced

1/4 lb. haricot verts, cut in 1" pieces

1 zucchini, quartered and sliced

1 yellow summer squash, quartered and sliced

2 carrots, peeled and sliced thin

Salt and Pepper

1/2 c. red wine

1 5 oz. can organic tomato paste

1 28 oz. can organic crushed tomatoes with basil

6 c. vegetable stock

1 tbsp. dried Italian seasoning blend (or chopped fresh)

1/4 lb. ditalini

1 15 oz. can organic kidney beans, drained

1 15 oz. can organic cannelini beans, drained

Parmesan, for garnish

Crushed red pepper flakes, for garnish

Heat a dutch oven over medium, add 1 tbsp EVOO. Saute' onions, garlic, beans, zucchini, squash and carrots for 5 minutes. Season with salt and pepper. Turn to medium high, add tomato paste, stir to combine. Add wine and herbs, cook to reduce until veggies and tomato paste are thick. Add crushed tomatoes, stock, beans and pasta. Bring to a simmer, stir, cover and turn to low.

Cook for 30 minutes. Taste, adjust seasonings. Make sure pasta is cooked and veggies are tender.

Serve with parmesan, crushed red pepper and crusty bread.

A Year Ago: Buffalo Chicken Pizza

Eggplant Strata

For dinner tonight, I went back to my Moosewood Low-Fat Favorites cookbook. I always have trouble creating and finding new recipes for eggplant, so when I saw this one, I was super excited! It's very healthy and can be made ahead of time and consumed at a later time. The recipe says to eat it cold, but I heated mine up. I also used dried cannelini beans, which held their shape a bit more and didn't mash so much, but either way is fine. I did have a bit of a brain cramp, I accidently wrote down and bought cottage cheese instead of ricotta, but it tasted great with the cottage cheese!

Eggplant Strata

from Moosewood Restaurant Low-Fat Favorites

1 eggplant

1 tbsp. EVOO

Salt

1 1/2 - 2 c. cannelini beans, or 1 15 oz. can, drained

1 tbsp. lemon juice

1/4 tsp. cumin

1/2 c. nonfat ricotta

2 tbsp. feta, crumbled

2 tbsp. chopped dill

1 c. parsley (I used spinach)

2 cloves garlic, minced

1/2 c. chopped tomatoes

2/3 c. roasted red peppers (I used 2 fresh and roasted them myself)

Turn broiler on high.

Cut eggplant into disks.

Cover with EVOO, salt and pepper.

Broil for 3-4 minutes per side.

Set aside.

Roast red peppers for 6-8 minutes, peel, slice and set aside.

Pour beans into a dish, mash with lemon juice and cumin.

In a blender, combine garlic, tomatoes and parsley. Pulse and set aside.

Line a loaf pan with parchment or plastic wrap.

Arrange 1/3 of the eggplant on the bottom.

Top with bean mixture.

Top with red pepper strips.

Top with another third of the eggplant.

Top with cheese mixture.

Top with tomato mixture.

Finally, top with remaining eggplant.

Cover with plastic, top with cans to weigh down and press.

Refrigerate for 2 hours or more.

I topped mine with sliced almonds and dill, this was delicious!

Creamy Broccoli and White Bean Soup

Broccoli is one of my favorite vegetables. I love creamy broccoli soup, but I don’t like to add cream to soup, or use a roux, made with lots of butter because the calories and fat really add up! In order to give this soup a creamy texture without added fat, I used pureed cannellini beans. They keep the consistency of the soup velvety, don’t alter the color, and add a nice texture. I like to puree 2/3 of the broccoli and leave some with a bit of texture, but you can puree it all, or leave it chunky. I serve with with beer bread for a delicious, warm, wholesome vegetarian meal.

Creamy Broccoli and White Bean Soup

1 head of broccoli, steamed
1 15 oz. can cannellini beans, drained
1 tbsp. EVOO
1 yellow onion, grated
2 garlic cloves, grated
2 c. vegetable or chicken stock
1/2 c. skim milk
¼ tsp. dried oregano
Salt and Pepper


Garnishes:
Cheddar Cheese
Scallions
Sour Cream
Crumbled Bacon


Heat a large soup pot over medium heat.

Add EVOO, onion and garlic. Sauté for 5 minutes.

While onions and garlic cook, add stock and 2/3 of the broccoli to a blender. Puree.

Pour into the pot with the onions and garlic.

Put the cannellini beans in the blender with the milk, puree.

Pour into the soup.

Chop the remaining steamed broccoli to desired size, add to pot.

Add oregano, taste for seasoning.

Bring to a bubble. Plate, serve with toppings.

A Year Ago (I forgot to do this for a few days):

Country Challenge - Thailand - Green Curry with Tofu

NASCAR Challenge - California - Butternut Squash and Caramelized Onion Tart & Spinach Citrus Salad

Inaugural Tuesday's With Dorie - Pecan Sour Cream Biscuits

Artichoke Lasagna Rollatini and Sun Dried Tomato Stuffed Chicken

Kale and White Bean Soup (and Storytime!)

Last week, I got an email from my sisters friend Kelly. She gave me a recipe for a soup that she had and loved, and thought I might like it too!
As soon as I scanned the ingredient list, I knew it was perfect for JJ and I. I love vegetarian meals, and especially soups with the whole garden in it, and this was one of them. JJ's not crazy about vegetarian meals, however white beans are his favorite, so he was happy! I love fennel seeds, and I only ever use them when making sausage and tomato sauce, so it was nice to have another place to use one of my favorite flavors.
As for the saffron, it's quite pricey. I found some at Trader Joes last time I was there, it was the cheapest I've ever seen, about $7 for a little glass bottle. However when I opened it, there were maybe 20 strands, so I've been very guarded with using it!


I asked Kristine, my sister, if Kelly sent her the recipe too, and she said yeah, but she thought it sounded gross because it was made with Guinea pig food (aka kale), which is where story time starts...


When I was in 5th grade, we had a class pet. A black guinea pig named Norman. I loved to sign up to bring him home over the weekends, and eventually talked my mom into letting me get my very own guinea pig. I talked her into letting me get 2, both girls named Lucy and Josephene. After about 2 weeks, Josie started to get bigger and more pear shaped. Eventually, the balls on the sides started rolling around. She was pregnant!
So she had two babies, a boy I named Stewart, and a girl I named Lila. Since Lila was albino, we were told she wouldn't live too long, so my mom let me keep Lila, and I had three pigs.
My mom told me when I got the pigs that she wanted me to really take care of them, and one thing I read was pigs should eat lots of fresh fruit and vegetables. My pigs absolutely loved Kale. It was by far their favorite food! Whenever anyone would open the fridge door and slide out the vegetable drawer, the pigs would start 'meeping' like crazy, and earned the nickname "the meepers".
I think the abundance of kale and oranges in their life is the reason they lived to be as old as they did. Even Lila, nicknamed el diablo by my sisters, who was supposed to only live to be maybe two, was a little over 5 when she died!
To any parents out there who have children asking for hamsters, gerbils, mice, bunnies, or pigs, I highly recommend guinea pigs. They're so sweet, so cute, and very gentle. They do take some time to warm up to you, they can be skiddish when you get them at the pet store, but every guinea pig I've ever had has been a sweetheart!

Lucy (black), Josephene (large orange - mom), Lila (albino) and Stewart (little orange - looked like a hamster when he was a baby!)

And when they were babies, they started eating regular pig food right away, this photo is of them 2 days old!

So anyway, when I was at kroger picking up kale (it was always 50 cents a bunch back then!) I couldn't help but remember my three little pigs :)


Now, on to the recipe... thanks so much, Kelly! I absolutely loved it!

Kale and White Bean Soupwith Sundried Tomatoes and Saffron

(from Farmer John's Cookbook)

3 tbs olive oil

2 cloves garlic

1/2 tsp fennel seeds

1 1/2 cups leeks

2 medium potatoes, chopped

1 small carrot, chopped (doubled)

1 small parsnip, chopped (omitted)

1 1/2 cups peeled chopped fresh or canned tomatoes

6 cups chicken stock

2 bay leaves

1 tsp dried oregano

6-7 large kale leaves, stems removed (3-4 cups)

3/4 cups cooked or canned (rinsed, drained) white beans

1/2 cup chopped oil-packed sundried tomatoes

pinch saffron

salt and pepper to taste

1. Heat oil in large pot over medium-high heat. Add garlic and fennel seeds, stirring constantly for 1 minute. Add onion and cook, stirring constantly, for 2 minutes. Add potato, carrot and parsnip and cook, stirring constantly, about 5 minutes.
2. Add fresh or canned tomatoes. Pour in stock. Stir in bay leaves and oregano. Bring the mixture to a boil, then immediately reduce heat so it continues to simmer. Season with salt and pepper.
3. Add the kale, beans and sun-dried tomatoes. Simmer until veggies are tender, 15 to 20 minutes. Remove pot from heat; add safron, stir.

- I topped my soup with grated parmesan and served it with a chunk of ciabatta bread.

Ratatouille's Ratatouille with Cannelinis

Ever since I saw Ratatouille last winter, I've been wanting to make it. I wasn't sure if it's a summer dish or a winter one, because it's made with summer vegetables, but is warm and hearty and almost stew like. Well, even though it was in the high 80's today, I went ahead and made it! I looked at quite a few recipes, and got a general idea of what to do, so I made up my own recipe, adding cannelini beans for some protein, and layered it for stage presence.

Ratatouille’s Ratatouille with Cannelini’s

1 can of diced tomatoes, slightly drained

3 cloves of garlic, shamshed into pieces

1/2 tsp. thyme

1/4 tsp. fennel seeds

Salt and Pepper

1 can of Cannelini beans, drained

1 thin eggplant

1 thin zucchini

1 thin yellow squash

1 red bell pepper

Salt and pepper

Fresh thyme, for garnish

Cheese for topping

Preheat oven to 425 degrees.

Gently mix tomatoes, garlic, thyme, fennel, salt, pepper, and beans in the bottom of a casserole dish.

Slice the squash, eggplant, zucchini and bell pepper very thin, or use a mandoline. Layer them on top of the tomato mixture.

Cover and place in the oven, bake for 45 minutes. If the dish looks too wet, remove the cover and bake for another 15 minutes uncovered. Do not let the vegetables get brown, they should just be softened. The tomato mixture should be bubbling up around the veggies.

Let it sit for a few minutes, then serve, topped with fresh thyme and cheese.