Posts Tagged ‘Beans’

Broccoli Salad with Grilled Tofu

June 14th, 2011

Dinner outside

My patio furniture is out, my flower pots are overflowing – must be time to start eating dinners outside.

Spicy Grilled Tofu

1 block of extra-firm tofu, sliced in half horizontally
1 tbsp fish sauce
2 tsp Sriracha sauce
1 tsp fresh ginger, grated
2 tbsp rice vinegar
2 tbsp canola oil

Take the half block of tofu, wrap it in a smooth cotton napkin and press it with something heavy for at least 15 minutes to remove excess moisture. (I use a wide-bottomed jug of water from the fridge)
Mix together the rest of the ingredients to form a spicy marinade.
Once the tofu is sufficiently squashed, lay it in the marinade for at least 30 minutes, turning over ever 5 minutes or so.
Heat up the barbecue.  Once it’s nice and hot, smear on some canola oil and grill the tofu.
As the tofu is grilling, flip with a quarter turn every 1-2 minutes to make pretty grill marks.

Grilled tofu with broccoli salad

Broccoli, Tomato and Chick Pea Salad

1 crown of broccoli, cut into florets
2-3 Roma tomatoes, cut into chunks
1 can chick peas, drained and rinsed
2 green onions, thinly sliced
1 tbsp Dijon mustard
2 tbsp fresh parsley, minced
2 tbsp red wine vinegar
2 tbsp olive oil
salt & pepper

Steam the broccoli florets until tender-crisp. As soon as they are done, rinse them in icy cold water to stop the cooking process.
In a large bowl, whisk together the green onions, mustard, parsley, vinegar, oil and seasonings.
Stir the dressing and vegetables together and let chill in the fridge for at least 30 minutes (or overnight).

Tubettini with Beans and Salami

February 10th, 2011

Nursery supper a la Nigella

I love Nigella Lawson’s new cookbook, Kitchen: Recipes from the Heart of the Home.  I’ve loved all her previous books, but this one, being so homey and welcoming, is the perfect cookbook fix for a cold winter’s reading.  It’s really too bad it only comes with one red ribbon bookmark – there are so many recipes I want need to try that I’ve resorted to marking the pages with Post-it notes.  The entire edge of the book is now rimmed with pale yellow.

Most of Nigella’s recipes make entirely too much for one person to eat at one sitting. Thankfully, she’s included options for freezing, re-heating and most usefully, re-using leftovers in new iterations of the dish.  This means I get one initial meal, one re-made meal, and a couple of re-heated work lunches out of each dish I make.  Lovely, cozy and sensible.  Just the cookbook I need right now.

This funny little pasta dish was the one of the first recipes to catch my eye when I opened up the book.  I’ve had a bag of Tubettini sitting in my cupboard for a while now, waiting for another batch of minestrone to be made.  Instead, it got used in this snuggly little nursery supper, squidged together with tomatoes, salami and Cannellini beans.  It was great the first time around, and even better after sitting in the fridge for a day and being reheated.  All the best winter pasta dishes are like that.

150 g salami, sliced into thin strips
2 cloves of garlic, thinly sliced
1 tbsp olive oil
1 large can of tomatoes
1 can Cannellini beans, drained and rinsed
2-3 sprigs of fresh rosemary
salt & pepper
4 cups cooked Tubettini pasta

In a large dutch oven or deep saucepan over medium heat, fry the salami and garlic in the olive oil.
Once the garlic has softened, add the tomatoes, beans, rosemary and seasoning.
Cook the sauce for 15 minutes, or until everything is heated through.
Remove the rosemary and take the pan off the heat.
Stir in the pasta, spoon into bowls, top with a bit of grated cheese (if desired) and serve.

Beef, Barley and Bean Soup

March 25th, 2010

Beef, barley and bean soup

This is some tasty soup.  The beef stock that serves as its base comes from a batch of (not-so) short ribs I made for New Year’s Day.  I haven’t gotten around to blogging about them, but I’m still reaping the rewards from making them.  I used the first bit of stock to make a bok choy, beef and noodle bowl.  The rest of the stock went into the freezer to be saved for future soups and stews.  Today was a day for soup, so I rummaged around the back of the freezer, dug out the brick o’ broth, and left this soup simmering away on the stovetop until it was time for dinner.

1 tbsp olive oil
1 onion, sliced into thin ribbons
3 ribs of celery, cut into thin slices
1/4 pearl barley, rinsed and sorted
6-8 cups beef stock
1 can black beans, drained and rinsed
1 handful of kale, rough chopped
salt and pepper to taste

In a very large soup pot, cook the onion and celery in the oil until soft.
Add the barley, and stir around until it’s slightly toasted.
Pour in the beef stock, and bring the whole thing to a slow simmer.
Let the soup cook for about 45 minutes, stirring occasionally.
Once the barley is tender, add the beans and the kale.
Leave the soup to simmer until the kale has gone limp and the beans are warmed through.
Serve with a nice hunk of crusty bread on the side.

Red Lentils on Brown Rice

March 20th, 2010

Red lentils on brown rice

My friends Megan and Niall are quite the globey couple.  Earlier in the year, they sent me a recipe for an Ethiopian lentil dish made with red lentils and lots of ginger.  I finally got around to making it, and it was a perfect dinner for a cold Canadian March night.  In combination with the brown rice, it’s a healthy, easy meal – one that makes you feel a bit better about yourself, diet-wise.

1 cup red lentils, rinsed and sorted
2 cups water

1 tbsp olive oil
1 onion, minced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp hot sauce of your choice
juice of 1/2 a lemon
salt and pepper

2 servings cooked brown rice

In a small saucepan, boil the lentils in the water for about 15 minutes, or until they are soft.
While the lentils are cooking, combine the rest of the ingredients in a small frying pan and cook until the onion is soft and translucent.
Once both elements are cooked, stir them together in the saucepan, adding a bit of warm water if they look too thick.
Spoon the lentils over brown rice, eat, and listen to your body saying thanks for the healthy meal.  ;)

White Bean Soup

January 31st, 2010

Time for a dinner party – albeit, a simple one.  I’ve been cooking for myself the past few weeks without anyone to share things with.  A nice break after all the holiday craziness, but it was time to bring people back into my house and feed them up with a good hearty winter soup.  This one is a hybrid from a couple of different recipes, its inspiration coming from both the Moosewood collective and Linda Haynes’ new one, Two Dishes. A great end to an extremely wintry January.

1 tbsp butter
1 leek, thinly sliced, white and pale green part only
1 carrot, peeled and grated
3 cloves garlic, thinly sliced
1 tbsp lemon zest
1 tbsp fresh sage, thinly sliced
1 litre vegetable broth
4 tins of white navy beans (14 oz. cans, drained and rinsed)
1 tsp black pepper
1 tsp (or more) salt
4 cured sausages, cut into slices

Melt the butter over low heat in a large soup pot.
Toss in the leek and the carrot, stirring until they are softened. 
Add the garlic, lemon zest and sage, and stir for one more minute.
Pour in the broth and bring everything to a slow simmer.
Add half the beans and cook for 20 minutes.  Using an immersion blender, purée the soup until smooth.
Add the other half of the beans along with the salt and the pepper.  Cook, covered, at low heat until ready to serve.
In a large frying  pan over medium heat, fry the sausage slices until slightly browned.
Serve the soup topped with the sausage slices.

Notes:
I used a smoked German sausage from a great little local deli to top this soup.  Chorizo would also work, but the German sausage is sublter in its spicing, and doesn’t distract as much from the light flavours of the soup.

If you’ve never cooked with leeks before, here’s the most important thing to remember: make sure you give them a very thorough washing before you use them. They can be full of dirt, and you really don’t want any of that ending up in your soup. David Lebovitz has some great tips here – definitely worth a read.

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