vegetarian

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White Bean Dip

I got the recommend of this recipe from my sister who found it on Heidi Swanson’s 101cookbooks.com web site. Made a few changes such as more beans and less olive oil… upped the garlic and rosemary also. It is an awesome recipe!!

White Bean Dip

  • 2 – 15 oz. cans white beans (I’ve used Cannellini & Great Northern) or cook the dry beans and use 3 1/2 cups of cooked beans.
  • 1 cup sliced almonds, toasted
  • 4-6 cloves garlic, minced
  • 3 tsp. fresh rosemary, minced

    White Bean Dip

    White Bean Dip

  • 2 Tbsp. lemon juice
  • Zest of 1/2 lemon
  • 1 tsp. sea salt
  • 5 Tbsp. Extra Virgin Olive Oil
  • 1/4 – 3/4 cup water

Put it Together:

  1. In small saucepan, heat olive oil and add rosemary and garlic. Cook on low sizzle for 2-3 minutes and then remove from heat and let steep for 15 minutes. Pour through a strainer and set aside the olive oil.
  2. Rinse beans and put in medium size bowl.
  3. Add approximately 2/3 of the almonds to the beans along with the lemon juice, salt, 1/4 cup water and 4 Tbsp. Olive Oil.
  4. Puree the bean mixture adding additional water as needed to make a creamy paste to your desired consistency.
  5. Put the bean mixture in a serving dish (I use an oval shaped dish). Drizzle the remaining olive oil over the top, add the lemon zest and the remaining toasted almonds.
  6. Serve with whole grain crackers, pita crackers, or veggies and enjoy!
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Rice and Edamame

Haven’t written for a long time it seems…. work has kept me more busy than I’d like, so haven’t done much cooking. However, thought I’d put this “quick” recipe down that I like to fix when I don’t have to think much. It takes a bit of time to cook the brown rice, but the hands on is totally low.

Edamame are green soybeans and are a good protein source. Historically, edamame come from Asian cultures. I first tasted this dish when my sister prepared it with white rice. Since our family likes brown rice, I used that and added the saffron which gives a nice subtle flavor.

Brown Rice and Edamame

1 cup brown rice
4 cups water, divided
1 tsp. sea salt, divided
pinch of saffron
2/3 cup. frozen edamame, shelled
Soy sauce, to taste

Directions:
1. Boil 2 cups water and add 1/2 tsp. sea salt and a pinch of saffron threads.
2. Add the rice, turn heat to low, cover, and cook for 30-40 minutes or until water is absorbed.
3. In a separate cooking pan, bring another couple cups of salted water to boil. Add edamame and boil 3-5 minutes. Drain.
5. Put rice in bowl, top with edamame and season with soy sauce.
6. Servers 2-3

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Arugula with Chick-Pea Salad

arugula-chickpea-saladMy oldest son is into eating less meat in general, so we like to try vegetarian, fish or “light on the meat” dishes. This Arugula Salad was originally given to him by my sister who got it from Jack Bishop’s “Pasta and Verdura” book (which we also purchased). I think this dish is one of those love-it or hate-it dishes. And, obviously, we love it! Here’s the recipe with my comments and changes to accommodate our tastes.

Arugula with Chick-pea Salad

2 cans of chickpeas/garbanzo beans, drained and rinsed. (original recipe recommends 1 cup dried chick-peas that have been re-hydrated, but never seem to have the time.)
4 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
40 Kalamata black olives, pitted and sliced (original recipe calls for 15 – not enough for us)
2 Tbsp. fresh lemon juice
1 tsp. cumin
1 tsp. sea salt
6 Tbsp. Extra Virgin Olive Oil
1 large bunch arugula (about 1/3 lb). (We can never find arugula in our grocery store, so if it isn’t in the garden, I buy a sassy/bold mix of greens that is predominantly arugula).
1 lb whole wheat pasta, cooked and drained. Use rotini, shells, or whatever I can find

Directions:
1. Rinse and drain chick-peas and put in large bowl.
2. Bring salted water to boil in a large pot for cooking pasta.
3. Coarsely chop the pitted olives. Add them to the bowl with the chick-peas.
4. Combine the garlic, lemon juice, garlic, cumin, pepper flakes and salt. Slowly whisk in 4 Tbsp. olive oil. Drizzle over the chick-peas and olives, tossing gently. Taste for salt and adjust if necessary.
5. Clean and dry the arugula. Coarsely chop the leaves and set aside.
6. Cook and drain pasta. Toss the hot pasta with the chick-pea mixture. Add the salad greens and remaining olive oil. Mix well until arugula wilts. Serve immediately. (This is also good cold the next day).