Category Archives: beans/legumes

Chicken Sausage with White Beans and Roasted Tomatoes

Update: I made this again because it was so yummy and I wilted in a couple of big handfuls of baby spinach. Even tastier!
Now this is one we will be eating probably once a week from here on out. It’s so easy, made with ingredients we almost always have on hand, and is totally delicious. We used a spinach, fontina, and roasted garlic chicken sausage from Trader Joe’s (so good), but any ol’ pre-cooked sausage would probably be great too. Next time I might mix in some baby spinach at the end for extra veg factor.

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Healthy Chocolate Chip Cookie Pie

Get ready for the best chocolate-chip-cookie-eaten-with-a-fork EVER. And you’ll never guess the ingredient that makes this actually healthy.

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Asian Green Beans and Pork

This is another restaurant fave — however, in restaurants, the green beans are typically fried. These are broiled, much healthier, and delicious.

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Eggplant and Chickpea Dip

I received some pretty asian eggplants in my CSA box this week and I had absolutely no idea what to do with them. When I did a quick search on foodgawker, I found this caponata-like dip recipe and knew that I had found a winner. Flecked with sweet basil, sun-dried tomatoes, garlic, and ginger, this dip makes a perfect summer snack. Serve with pita chips or warm pita and enjoy!

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Best Ever Huevos Rancheros

Another fabulous recipe from Plum Pie. This is seriously the best huevos rancheros ever. Ever. Next time you have a little time on your hands to laze around in kitchen, I HIGHLY recommend this recipe. BTW, fried blue corn tortillas are amazing.

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Mexican Tortilla Pizza

A success for the “kid friendly” file!  Whenever I cook for just the two of us, I ask Brian afterward if he thinks the kids would like it. I typically get a gentle “Oh, I don’t know…” or “notsomuch with x ingredient”, etc.  This recipe is a bonus because it’s mostly assembly, which is perfect for kids (or boyfriends) to help out with. So, tonight, the official Kid Friendly category on this blog is born, which hopefully will contain more than this recipe!

Oh, and I should mention how YUMMY this is. SO good. And SUPER easy. Easily made vegetarian by subtracting the beef and using with more refried beans, too, which is a double bonus.

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White Bean and Warm Spinach Salad with Bacon and Mushrooms

This was so damn good that B didn’t even realize it had mushrooms (his alleged arch enemy) in it. I loved this, and since it pretty much contains ingredients that I always have on hand, I will be making this a lot.

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Sicilian Escarole with Chick Peas and Caramelized Onions

Greens, chick peas, and caramelized onions are some of my favorite things. This dish has a nice sweetness to it, but also a nice kick from the red pepper flakes. Brian said he will definitely be requesting this again, which he doesn’t says a lot since, like me, he loves trying new things. Win.

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Mild Turkey Chili

I feel like I say this after every chili recipe, but I mean it this time: This is my new favorite  go-to chili. This chili has some unusual ingredients for me (salsa…canned green chiles…taco seasoning), but I also love all the veg and it has TONS of flavor without being really spicy at all. Also, I made corn muffins out of jiffy cornbread mix with a half cup of sour cream mixed in. Best corn muffins EVER!

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Green Huevos Rancheros (sort of)

I say “sort of” because I know this probably isn’t authentic in the least. But do you know what it is? Delicious. Period.

This was served up in our “Breakfast for Dinner Fridays” series, which I have to say, I love and look forward to. Hooray for eggs and yummy, low-key food on the best day of the week.

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Pumpkin and Greens Tagine

It’s December 8 and my first post of the month. I think this is the longest I’ve gone without blogging/cooking anything of note for a long while!

It’s good to be back. And with a bang, too. This dish is special. I ripped this recipe from my Boston Globe magazine with haste because a) i’ve been badly wanting to go to the restaurant that yields the original dish (Baraka in Central Sq., Cambridge), b) it looked so darn good.

I took a few liberties with the recipe. First, the recipe features swiss chard and i kinda abhor swiss chard. This, and anything in the beet family, tastes like formaldehyde to me. So I swapped it out for a bag of “southern greens” from Trader Joe’s (I love this stuff — I buy it all the time and just saute in olive oil with garlic. So good), which is just chopped collard greens, turnip greens, and spinach.  This was a good move. Second, I didn’t have cilantro and it’s been rubbing me the wrong way lately so I just omitted it. Also a good move. Third, I used butternut squash instead of proper pumpkin, but I think there is so little difference there anyway. Try this — it’s amazing!

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Chana Masala

Yum. This is one of our favorite simple, mostly pantry dinners when we’re craving Indian flavors. Very hearty vegetarian dish, and, if you have a well stocked spice cabinet, it’s extremely inexpensive!

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Chicken with Apple Cider Gravy, Cheesy Rice, and Green Beans

This is one of my favorite fall meals. The apple cider gravy is one of my favorite things ever and, while you might have to do a little juggling to get the timing right, it’s SO worth it.

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Tuscan Roasted Chicken with White Beans and Spinach

Um, yeah. This was amazing. Perfect Sunday fall comfort food. And, if you buy an already cut-up chicken, it’s pretty easy to put together. Coupla tips: #1. Make sure to really brown the chicken. Don’t skimp on this step. If it’s not browned, it won’t taste good. Cooking Light suggests 2 minutes per side to brown it. It took me close to 10 minutes per side. That’s right, brown it. Another 35 minutes in the oven, and you’re good to go. The lovely thing about bone-in chicken is that it takes quite a bit to dry it out, which makes for a nice, moist piece of chicken. #2. Before putting it in the pan at all, pat all sides of the chicken with a paper towel. This ensures maximum brownness. Mmmm…this will be in my regular comfort food rotation for sure.

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Beef Chili

My former roommate called this chili “the best chili yet”. While I still plan on switching it up from time to time, it is a pretty yummy classic chili recipe.  Serve with sweet potato biscuits.

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Vegetarian Moussaka

This is one of those vegetarian meals that is so hearty and satisfying (and really, really healthy), that you won’t even notice you’re not eating meat. Both of my dining partners balked at the sizeable portion size at first, yet we all ate every last bite. Yum!

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Fresh Cranberry Beans with Tomatoes, Onions, and Cinnamon

I received this great ol’ bag of pretty pink beans from my CSA this week, and didn’t have a clue what to do with them. Confession: I have never cooked a fresh bean before. I admit, I am a fan of the canned bean. I see nothing wrong with the canned bean. Call me a bad foodie, but it is what it is. Nevertheless, I found a darned tasty way to cook up these beans. They are creamy, and the cinnamon lends a nice warmth that is so perfect for fall. Try it. Continue reading

Roasted Yellow and Green Beans

WHY HAVE I NEVER ROASTED GREEN BEANS BEFORE????

Earlier this week I sent a desperate plea to my former boss for some recipe ideas. I am/was in a recipe funk — so uninspired that I couldn’t even put a shopping list together, which is a sign of trouble. She sent over some great ideas, including this one. I just so happened to receive a couple of cute bundles of fresh beans at my CSA later that day and I immediately knew that their destiny involved snuggling in a hot oven with some shallots and onions. Yay, and thanks, KT. Continue reading

Pecan and Kidney Bean Burgers

These are going to be a regular staple in my house. They are SO delicious, especially compared to frozen store-bought veggie/bean burgers, AND they’re made from all real food — no preservatives or scary ingredients. The spice combination is fantastic — almost has a warm cinnamon note to it. The best part of these burgers is that almost all the ingredients can be kept in your pantry for a quick meal.

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Cannellini and Escarole Soup with Garlic Gruyere Sausage

Soup is an all-season comfort food for me. And while it’s been a wee-bit too hot in Boston this summer to actually enjoy soup, it was the first thing I wanted to make when it dipped down to the 70s today 🙂 I love escarole in soups, and the creamy cannelinis really make it a hearty and healthy dish.

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