Tuna & White Beans

This is a quick and I find, very satisfying lunch.

Make it as an appetizer if you want.

Make it for dinner if you are too tired to make anything else.

Do what you want with it, just do it.

Tuna and White Beans:

Giada De Laurentiis 2005 

1 can tuna, packed in olive oil

1 can cannellini beans, drained and rinsed

1/4 red onion, thinly sliced

3 tablespoons red wine vinegar

kosher salt

freshly ground pepper

(These ingredients can be easily doubled.)

Throw those drained and rinsed beans into a medium sized bowl.

Add the tuna in olive oil.

Make sure you break the tuna into smaller pieces.

Add the onions (which I didn't have when I made this today, darn it!) and drizzle with the red wine vinegar.  

Season to taste with the kosher salt and black pepper.

Spoon it onto a cracker and dig in.

I like the taste of this with a saltine.

The crunch and saltiness really liven up the bean/tuna/vinegar mix.

The mixture gets even better if you let it sit in the fridge.

All of those flavors really start to meld together.

So wonderful.

   

You can even add 1/4 cup capers and some fresh arugula if you are feeling really fancy.

Enjoy!

Tostada Towers

This is the perfect "can't think of anything else to have tonight for dinner" recipe.

Quick, easy, should have all of these ingredients in the pantry or fridge...

Have at it!

Tostada Towers:

corn tostadas

leftover chicken

1 can black beans; drained, rinsed and patted dry

taco seasoning:

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1/4 teaspoon cinnamon

shredded cheddar cheese

tomatoes

salsa

sour cream

black olives

Preheat oven to 325 degrees.

Cook the leftover chicken in a skillet over medium heat with the taco seasoning mix above sprinkled over it and 1/8-1/4 cup of water.  It will depend how much water you use by how much leftover chicken you have.  Cook the chicken until the water cooks down, about 5-8 minutes.  

On a foil lined baking sheet, place a tostado shell down and

add some of the shredded chicken to it.

Top with shredded cheddar cheese.

Layer the first tostada with another corn tostada. 

Top this second layer with black beans and more shredded cheddar cheese.

Cook in the oven for about 10 minutes, when the cheese is melty and the beans are warmed.

                                        

This tostada looks like it's saying "eat me now!"

So does the little black bean in the corner!

You can add diced tomatoes, sour cream, black olives, and salsa to the finished warmed product.

I had no sour cream when I made these.  Sad. 

                                      

Put them on a plate and devour!

Green Beans with Bacon and Goat Cheese

This is my all-time favorite green bean dish!  Chad only makes it at Thanksgiving, but I think he should make it every week.  It's that good!

Haricots Verts are just a fancy word for the thin french style green beans you find in the produce section at the supermarket.

Haricots Verts with Goat Cheese and Warm Bacon Dressing

Bon Appetit magazine Nov 2003

Serves 12

3 pounds haricots verts, french style green beans, trimmed

1/2 pound 1/4-inch thick bacon slices, cut crosswise into thin strips

1/2 cup chopped shallots (about 3)

2 garlic cloves, chopped

1/4 cup Sherry wine vinegar

3 tablespoons Dijon mustard

1 teaspoon dry mustard

1/2 cup olive oil

1 cup crumbled chilled soft fresh goat cheese

1/2 cup dried sweetened cranberries

Cook beans in large pot of boiling salted water until crisp-tender , about 5 minutes.  Drain and rinse with cold water and drain again.  Pat dry.



Chop up shallots and garlic finely.



Cook bacon in a large skillet over medium heat until crisp, about 25 minutes.   

Transfer bacon to paper towels.

Add shallots and garlic to drippings in skillet. 

Saute over medium heat until beginning to soften, about 1 minute.  Add vinegar, mustard and dry mustard.

Whisk, scraping up browned bits.

Whisk in olive oil.

Season with salt and pepper.

Toss green beans with dressing, goat cheese, bacon and cranberries.



Get a big helping onto your plate and go back for seconds and thirds!

This dish even tastes great cold out of the fridge the next day.

Enjoy!



Garbanzo Greatness

I have been making this for years.  I usually make it as a snack, a snack that is devoured by my family within seconds!  Tonight I made it as a side for dinner.  Threw it on the plate with some heated and shelled edamame.  It was a beany taste-sensation in our mouths!

Crunchy Chickpeas:

Martha Stewart

1 can (19 ounces) chickpeas (garbanzo beans) 

2 tablespoons extra-virgin olive oil

1/2 teaspoon coarse salt

1 pinch of freshly ground pepper

1/2 teaspoon garam masala, dried oregano, or ground cumin

Preheat oven to 300 degrees. Drain, rinse, and pat dry chickpeas. Toss chickpeas in a bowl with olive oil, salt, pepper, and either garam masala (an Indian blend), dried oregano, or ground cumin.

Arrange them in a single layer on a rimmed baking sheet, and cook, stirring occasionally, until browned and just beginning to crisp, about 50 minutes. Serve warm or at room temperature.

pre-bake

garbanzo and soy bean combo 



Easy Soup

I'm usually not the soup maker in our house. 

Chad usually makes the soup, but the other night he was working late and it was chilly out and I had some left-over chicken...

Turns out I'm pretty good at making soup. 

Zoe even said "wow, this is really good soup."

Those words don't usually come out of her mouth.

Easy Soup:

6 cups of chicken stock (preferably homemade)

Chad makes the chicken stock at our house and I'll get that recipe to you soon... 

2-3 large carrots - diced small

2 cloves garlic 

3 tablespoons olive oil

3 sprigs dried thyme

leftover chicken or uncooked chicken, cut into small bite sized pieces 

wide or thin egg noodles (mine are made by the Amish, but I am going to try making my own soon!)

1 can of cannellini beans (white beans), drained and rinsed

any other veggies you have on hand...

~This recipe can also be made vegetarian by using vegetable stock instead of chicken stock and of course by eliminating the chicken.  

In a large stockpot, heat up 3 tablespoons olive oil.  Add the garlic and diced carrots and cook over medium high heat until carrots are soft, about 8 minutes.  Add the chicken and season liberally with salt and pepper.  If using raw chicken you need to make sure the chicken cooks for about 2 minutes and is turning opaque at the edges before moving on.   Pour in 6 cups chicken stock and 3 sprigs of dried thyme, stem and all.  Bring to a boil.  Turn to simmer...this soup can be made to simmer for quite a while.  The longer a soup sits the better it gets.  But don't add the noodles and beans until about 10 minutes out or they will be a soggy mess.  I like my noodles and beans to be a little firm.  

Taste your soup often and add salt/pepper as needed. 

Other veggies, add them according to their density. 

Potatoes, add with the carrots. 

Peas, add later. 

Get my drift? 

Ladle into bowls (avoid the thyme stalks!) and if you like, shave some fresh Parmesan on top. 

Enjoy your easy soup!      

Pasta with Green Beans and Tuna

I adore this meal!  It's light and full of flavor.  I don't think you'll be disappointed!

Pasta with Green Beans and Tuna:  

Everyday Food June 2010

1/2 pound short pasta

2 large handfuls of fresh grean beans, ends trimmed and snapped in half

2 cans chunk light tuna in olive oil*

Juice of 1/2 lemon, plus zest of half of lemon

3 teaspoons chopped fresh parsley

2 small garlic cloves, minced

kosher salt

ground black pepper

In a large pot of salted boiling water, cook pasta according to package direction, adding green beans 1 minute before end of cooking.

Meanwhile, in a medium bowl, combine tuna, lemon zest and juice, parsley, and garlic.  Season with salt and pepper.  Drain pasta and beans and add to tuna mixture.  Stir to combine.  Enjoy!

*I once read that Julia Child only used tuna packed in olive oil.  Tuna packed in water was found to be flavorless.  I tried it once many years ago and must fully concur with her!  Once you try tuna packed in olive oil, you'll never go back!       

Mexican-Style Corn and Black Beans

I think this is my new favorite side dish!  Delicioso!

Mexican-Style Corn and Black Beans:

Everyday Foods 2011

4 ears of corn or 1 bag frozen corn (preferably organic)

1 can black beans, rinsed and drained

1/4 cup sour cream

1/2 teaspoon fresh lime or lemon juice

pinch each of cayenne pepper and chili powder

kosher salt and ground pepper to taste

2 tablespoons crumbled cotija or goat cheese

If using ears of corn, grill corn over medium-high (husks and silks removed) turning occasionally, until kernels are tender and charred in spots, about 20 minutes.  Cut corn off of cobs into large bowl.

Add black beans to corn in bowl.  Season with salt. 

If using frozen corn, place corn in bowl and add a small amount of water.  Microwave for 1 minute.  

Transfer corn to large skillet set over medium heat.  Add black beans and cook until heated through and sticking to bottom of pan (it's not a pretty sight, but it will be delish!).  Season with salt.  Transfer to large bowl. 

Meanwhile, in a small bowl, combine sour cream, lime or lemon juice, cayenne pepper and chili powder. 

Add sour cream mixture to corn and black bean mixture in large bowl.  Season with salt and pepper as needed.  Top crumbled cotija or goat cheese.  Serve warm or at room temperature.