Chile-Spiced Bean Salad
A bit of chile mingles with corn and three kinds of beans in this colorful salad that stays crisp for hours.
INGREDIENTS
Spicy Dressing
2 Cups Red Kidney Beans
2 Cups Pinto Beans
2 Cups Garbanzo Beans
2 Cups Whole Kernel Corn
1 Sliced Large Celery Stalk
5 Sliced Green Onions (Including Green Tops)
1/4 Cup Chopped Parsley
1/2 Cup Diced Green Chiles
Prepares the Spicy Dressing and set aside (recipe below). In a large-size bowl combine the kidney beans, pinto beans and garbanzo beans. If you are using canned beans then make sure to drain and rinse them. Add the corn to the beans and mix. Add the celery, onions, parsley, and chiles. Combine well. Pour the dressing over the salad mixture and mix well. Cover with plastic wrap and place in the fridge for at least 6 hours. Makes 8 servings.
Spicy Dressing:
3/4 Cup Olive Oil
1/4 Cup Wine Vinegar
1 Minced Garlic Clove
3/4 Teaspoon Kosher Salt
1 Teaspoon Chili Powder
1 Teaspoon Oregano
1/4 Teaspoon Ground Cumin
1/2 Teaspoon Freshly Ground Pepper
In a 2 cup glass measuring cup, stir together the olive oil, wine vinegar, garlic, kosher salt, chili powder, oregano, cumin, and pepper. Mix well to combine.
Mixed Bean & Artichoke Salad
A superb dressing, one that includes capers and the marinade from artichoke hearts, elevates this sturdy combination to regal status. If you like, garnish with slices of hard-boiled egg.
INGREDIENTS
2 Drained Cans White Beans (15 Ounces Each)
1 Cup Pitted Green or Black Olives
1 Cup Blanched Green Beans
1 Drained Jar Sliced Pimentos (4 Ounces)
1 Drained Can Garbanzo Beans (8 Ounces)
1 Jar Marinated Artichoke Hearts (6 Ounces)
1 1/2 Cups Thinly Sliced Celery
1 1/2 Cups Thinly Sliced Carrots
2 Large Thinly Sliced Dill Pickles
1 Thinly Sliced Mild Red Onion
Oil & Vinegar Dressing
2 Sliced Hard-Boiled Eggs (Optional)
In a container with a lid, combine the white beans, olives, green beans, pimentos, and garbanzo beans. Drain the artichokes, reserving the marinade for the dressing. Cut the artichokes in half. Setting a few aside for garnish, add the remaining artichokes to the bean mixture along with the celery, carrots, pickles and onions. Prepare the Oil & Vinegar Dressing and pour over the bean mixture; stir well. Cover and refrigerate until the next day; stir several times. To serve, stir the salad well. Arrange the egg slices, if desired, and reserved artichokes on top. I chose to leave the eggs out of this dish when I made it tonight. Makes 8 servings.
Oil & Vinegar Dressing
Measure the reserved artichoke marinade in a 1 quart glass measuring cup and add enough olive oil to make 3/4 cup total. Add 3/4 cup white wine vinegar; 2 tablespoons chopped parsley; 3 large minced garlic cloves; 2 tablespoons lemon juice; 1 tablespoon dry basil; 1 tablespoon; ground coriander; 2 tablespoons drained & chopped capers; kosher salt and freshly ground pepper. Stir until well blended.
Roasted Potatoes
Today is National Potato Day and honestly I don’t know anyone who doesn’t love the humble spud. Easy Roasted Potatoes are on my menu tonight. They go with just about any main dish. I like using red potatoes, but you can use any variety that suits you.
INGREDIENTS
2 Pounds Unpeeled Potatoes
1 Tablespoon Chopped Fresh Thyme
1 Diced Carrot
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your oven to 450°F. Cut your potatoes into 1 inch pieces. In a large-size bowl combine the potatoes and diced carrots. Drizzle in the olive oil. Sprinkle on the kosher salt, pepper and thyme. Mix well until the vegetables are all coated. Spread the vegetables in one layer in a shallow roasting pan. Roast for 40 to 45 minutes until tender and lightly browned. Stir once or twice during cooking. Make sure not to overcrowd the vegetables or it will cause them to steam instead of roast. Remove from the oven and transfer to a serving platter. Serve warm. Serves 4 as a side dish.
Carrot, Apple & Beet Smoothie
Sometimes I’m in the mood for a smoothie, but I want to make it healthy. You can prepare your own wholesome smoothie with the push of a button. Homemade smoothies can be just as quick as store bought ones and a lot healthier.
INGREDIENTS
2 Large Peeled & Chopped Carrots
1 Cored & Sliced Granny Smith Apple
2 Peeled & Chopped Beets
1 Cup Ice Cubes
1 Cup Cranberry Juice
In a blender or food processor, combine the carrots, apple slices, beets, ice cubes and cranberry juice. Pulse until smooth. Pour your delicious smoothie into tall glasses and serve immediately. Serves 2
Baby Eggplant Salad
INGREDIENTS
1 Pound Unpeeled Baby Eggplants
2 Garlic Cloves
1 Teaspoon Ground Paprika
1 Teaspoon Ground Cumin
3 Tablespoons Freshly Squeezed Lemon Juice
1 Tablespoon Olive Oil
1 Bunch Chopped Fresh Italian Parsley
Fill a large size pot with water and salt. Cut the eggplants into quarters (lengthwise). Place the garlic cloves and eggplants into the water and bring to a boil over a high heat. Boil until the eggplant pieces are tender. Drain and throw away the garlic. Place the eggplant pieces into a large size bowl. Combine with the paprika, cumin, lemon juice, olive oil and chopped parsley. Mix gently and place into the fridge for 2 to 4 hours. Remove from the fridge when ready to serve. Serve chilled. Serves 4
Honeydew Melon Gazpacho
This cold soup is extremely refreshing. The sweet honeydew mixes well with garden fresh cucumbers and onions for a sweetened spin on the traditional tomato gazpacho. Oh and by the way, it’s super easy to make too!
INGREDIENTS
3 Tablespoons Minced Red Onions
3 Tablespoons Sherry Vinegar
1 Large Honeydew Melon (About 8 Cups)
1 Large Peeled & Seeded Cucumber
1/4 Teaspoon Kosher Salt
Put the minced onions into a small size bowl and add the sherry vinegar. Let the onions soak for 20 minutes. Peel and seed the honeydew. Cut the honeydew into 1 inch cubes and place into a medium size bowl. Chop the cucumber and place into the honeydew bowl. Put the onions with the vinegar, honeydew, cucumber and kosher salt into a food processor or a blender. Pulse until pureed. Pour into a large size bowl and cover with plastic wrap. Place in the fridge for 2 to 4 hours until the gazpacho is completely chilled. Remove from the fridge when ready to serve and ladle into individual bowls. Serves 4
Spicy Wok Green Beans
BUT Victoria I don’t have a wok! No problem at all if you don’t have a wok then use a large cast-iron skillet, but if you DO have a wok then drag that baby out for this dish. Searing green beans in a dry wok really gives them a mild smoky flavor. This dish tends to be a bit spicy because the chiles are sliced and cooked with their seeds (the seeds are the hottest part of the chiles). If you want to tone down the spiciness then don’t cook the seeds and just throw them away. Make sure not to touch your mouth or eyes after slicing the Serrano chiles. Trust me I’ve done it plenty of times. OUCH!
INGREDIENTS
1 Pound Trimmed Green Beans
4 Sliced Garlic Cloves
2 or 3 Thinly Sliced Red Serrano Chiles
1 Tablespoon Black or White Sesame Seeds
3 Tablespoons Water
2 Tablespoons Tamari
Place your wok or cast-iron skillet on the burner and turn the heat up to high. Heat the wok until it’s very hot. Place the green beans into the wok and cook for 5 minutes. Stir constantly. You will want the green beans to begin to blister and brown in spots. Now add the garlic, chiles and sesame seeds. Cook for another minute continuing to stir. Add the water and then place a lid on the wok and cook for 2 to 3 minutes. You will want the green beans to be crisp-tender. Take the lid off and cook for another minute until there is no water left and the ingredients are dry. Remove from the heat and stir in the tamari. Transfer to a serving bowl and serve immediately. Serves 4
Tamari is made from soybeans, water and salt. Tamari has a more intense and more complex flavor than regular soy sauce. It also has a higher concentration of minerals, has a thicker consistency and is darker than regular soy sauce.
Greek Style Eggplant Dip
This dip is super healthy and goes perfectly with raw vegetables, crackers or whole grain pita wedges.
INGREDIENTS
1 Large Eggplant
3 Thinly Sliced Garlic Cloves
14 Ounces Silken Tofu
3 Tablespoons Fresh Lemon Juice
1/2 Teaspoon Kosher Salt
Preheat your oven to 350º F. Line a baking sheet with parchment paper. Cut the eggplant in half lengthwise. Cut slits in the flesh side of the eggplant halves and insert the garlic slices. Put the eggplant cut-side down on the baking sheet and then prick the eggplant all over with a fork. Place in the oven and bake for 45 minutes. You will want the eggplant to be soft and collapsed. Remove from the oven and then when the eggplant is cool enough to handle scoop out the pulp and put it into a food processor or blender. Throw away the skin. Add the tofu, lemon juice and kosher salt. Puree until nice and smooth. Serve immediately. Makes about 2 1/2 cups.
Three Bean Insalata
I love beans and they are full of protein, vitamin B and iron. They are low in fat as well (about 1 gram of fat per cup) and loaded with fiber. If you are using canned beans please be aware that they are higher in sodium so make sure to rinse them well to reduce the salt content.
INGREDIENTS
2 Cups Cooked & Drained Red Kidney Beans
2 Cups Cooked & Drained Black Beans
2 Cups Cooked & Drained Pinto Beans
2 Cups Cooked & Drained Yellow Hominy
5 Large Chopped & Seeded Tomatoes
2 Cups Chopped Onions
1 Cup Chopped Fresh Cilantro
4 Tablespoons Fresh Lime Juice
2 Tablespoons Olive Oil
3 Teaspoons Chili Powder
3 Teaspoons Ground Cumin
1 Tablespoon Kosher Salt
1 Tablespoon Freshly Ground Pepper
In a large size bowl combine the red kidney beans, black beans, pinto beans, yellow hominy, tomatoes, onions, cilantro, lime juice, olive oil, chili powder, ground cumin, kosher salt and pepper. Mix well. Cover with plastic wrap and refrigerate for 3 to 4 hours. Remove from the fridge when ready to serve and transfer to a serving bowl. Serves 10
Refreshing Ginger Tea Drink
Here is a refreshing summer drink that you and your loved ones will take a liking to. With the hot weather here we all need to drink plenty of liquids to stay hydrated!
INGREDIENTS
4 Cups Boiling Water
15 Individual Green Tea Bags
3 Cups White Grape Juice
1 Cup Apple Juice
2 Tablespoons Honey
2 Tablespoons Minced Fresh Ginger
2 Tablespoons Fresh Mint Leaves
1 Green Apple Sliced For Garnish
In a slow cooker combine the boiling water and the tea bags. If you don’t have a slow cooker you can make this on the stove in a large pot on simmer. Cover and let stand for 10 minutes. Throw away the tea bags and stir in the grape juice, apple juice, honey and ginger. Cover and cook on low for 3 hours or until heated through. Strain and transfer to a large covered pitcher (or two covered pitchers). Place in the fridge for at least 6 hours. When ready to serve pour into glasses and garnish with fresh mint leaves and apple slices. Makes about 2 quarts.
