Category: Beans


Lasagna without tomatoes?  A recent experiment using hummus on pizza led to tonight’s tomato-less lasagna.  Next time more liquid, but otherwise blogworthy!

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Another part of my inspiration was Daniel’s garden.  Longevity spinach, rosemary and a red pepper added freshness to ingredients that I had on hand.

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2 lb. ground turkey

1 onion, chopped

1 pepper, diced (leave out to be nightshade free)

2 Tbsp olive oil

10 large leaves longevity spinach, chopped

1 bag baby spinach

2 sprigs rosemary, chopped

1 can garbanzo beans

1 container hummus

10 kalimata olives, chopped

Carrots and celery

Salt to sweat vegetables

Lasagna noodles

Shredded cheese for topping.

1/2 c. Crumbled feta.

 

 

Heat oil.  Cook fresh vegetables except baby spinach over medium low about 10 minutes.

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Add in turkey, breaking up and stirring until cooked through.  Add seasonings and spinach and cover.  When spinach is wilted down, add in hummus and garbanzo.  This is where a little more liquid  should be added in.  Live and learn!

Drizzle olive oil in 13×9 lasagne pan.  Layer noodles.  Top with half the meat and spinach mixture and sprinkle with feta.  Layer more noodles.  Top with remaining meat and spinach mixture.  Sprinkle top with shredded cheese  and bake at 350 for 30 minutes or until cheese is golden.

 

 

I made two versions.  One nightshade  and dairy free and one not.  Both yummy!!

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I’ve been fighting a cold, and with Thanksgiving coming up, don’t want to wear myself down with meals requiring a lot of prep.  This meal definitely fits the bill of a meal that practically makes itself!

I was watching the television show Sunday Morning yesterday, and there happened to be an interview with the daughter of the man who invented the crock pot!  He was named Irving Naxon and he invented it in 1936, perfecting it to a “Beanery” by 1940, for the purpose of cooking a Jewish bean stew called cholent.   In the days before Naxon’s invention, they would heat the oven and place a dutch oven in it, so that they could turn off the oven during the Sabbath and have a meal ready to go that had cooked in the residual heat of the oven.  Rival bought the rights to his invention in the early 70’s.  Thank you Irving Naxon for making our lives easier!

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8 Skinless bone in chicken thighs

1/2 bottle Italian dressing (I used Drew’s – lower sodium and less sugar than most)

1 can low sodium Cannelloni Beans, drained and rinsed

1 Package frozen Swiss chard (I used Cascadian Farms)

1/2 c. seasoned Panko bread crumbs

Rice cooked in the rice cooker.

I pour the dressing over the chicken as soon as I get it from the market.  Sometimes I refrigerate it.  Sometimes I freeze it and then thaw it in the refrigerator (which takes longer than you think, depending on how you pack it in the tupperware).  This batch was laid out in a single layer, so it took about a day and a half to defrost in the fridge.  This way the marinade really flavors it well.

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Put chicken in the crock pot on low for 7-8 hours, until it’s literally falling off the bones.  Remove the bones using tongs, being sure to pick out those pesky knuckles too.  Shredding up the meat as you go along.  It’s a good idea to have a count on how many pieces there are, so you don’t miss any of the bones.

At this point, put on the rice cooker with rice of choice.  I had some yellow rice on hand, so I used it, and it was delicious with this.

Back to the crock pot – add in beans, and chard.  cook on high for about 10 minutes.  Add in bread crumbs to thicken, and place a paper towel under the crock pot lit to help absorb some of the moisture from the frozen chard, and cook until rice is done.

When the rice was done, not everyone was ready to eat, so I pulled the chicken aside in my crock and put the rice in with it, and set it to warm.  That way everyone could decide on their own rice/chicken ratio and eat at their own leisure.

Obviously, the variations are as voluminous as there are bottled dressings on the shelf!  Also, black beans and garbanzos work well.  Kale in the place of chard?  Add ins of onion, mushrooms, carrots, squash, etc.  You get the idea!  Great use of leftovers.  Eat it over noodles or quinoa instead of rice.  The list of what can be made this way is endless.

I’m thinking of trying a ginger miso inspired version of this and stir fry veggies for an Asian flair!

 

I am avoiding nightshade vegetables (tomatoes, peppers, eggplant, white potatoes) as part of a diet geared toward reducing inflammation and pain from my psoriatic arthritis.  I know that I should also limit dairy, gluten, and processed foods, but I’ve had such great results already, I know nightshades are the real enemy.  Besides, I love chicken apple sausage and thought I’d see if it has an impact.  It  has only been a little over a week, and already I know without a doubt that the nightshades are no longer for me.  My pain decreased almost immediately, even though the information on pain management websites indicated it could take a while.  I used to take ibuprofen every day and night to manage my pain.  Since starting this experiment a little over a week ago, I have only taken it twice.  Both times  I had “cheated” and had tomato.  Absolutely not worth it.  I’m sold on eliminating nightshades.  An added bonus is that my psoriasis outbreak is going away.  On top of that, I feel more energetic and younger!  Tonight’s dinner was delicious, albeit a bit sweet from the sausage.  Adding hot sauce, pepper flakes, or cheese would likely take it to another level, but the kids liked it sweet!

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3 packages al fresco chicken apple sausage

1 large sweet onion, chopped

2 small zucchini, cubed

2 small yelow squash, cubed

3 Tbsp. oil

2 Tbsp. sherry

3 Tbsp. pesto sauce

1 can garbanzo beans, drained

1/4 c. seasoned breadcrumbs

2 boxes orzo, cooked according to directions

  1. Cut up sausage and veggies.  Toss with oil and cook over medium low heat, stirring regularly in large skillet until vegetables are softened and beginning to caramelize.  Meanwhile, cook the orzo and drain.
  2. Add in sherry and pesto.  Simmer 5-10 minutes.
  3. Add in breadcrumbs to thicken sauce, if needed.  Simmer another 5 minutes.
  4.   Toss with orzo and serve immediately.  Top with a little parsley or basil for color, if desired.

The variations of this are endless.  Any vegetables or beans you like.  Different sausages.  Tofu or Tempeh in place of the sausage.  Cut up boneless chicken.  Yum.

 

Waste not, want not.  Leftover boneless chicken breast (cooked in a delicious white wine, lemon, garlic sauce) was in danger of going to waste.  I chopped it down to small bite size pieces and tossed it with some grape tomatoes, celery, and leftover farro and some Kimchi, great northern beans, a little mayonnaise and viola a yummy new type of chicken salad is born.

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4 C. leftover chicken, chopped into bite size pieces

2 celery stalks, cubed

1 pint grape tomatoes

2 Tbsp. Kimchi

5 Tbsp. mayonnaise

2 C. cooked farro

1 can great northern beans, drained and rinsed.

Combine and refrigerate for 30 minutes.  Enjoy!

 

I’ve been craving Mexican food, so this really hit the spot.  Easy as can be using frozen chicken tenders and salsa.  This is a great recipe for weeknight quick dinners, and it utilizes pantry staples I usually have on hand.  Frozen chicken tenders, salsa, shredded cheese, rice, and beans.

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1 package Tyson Crispy Chicken Tenders

1 Jar salsa (I used verde, but it looks prettier with more colorful salsa)

1 pack shredded Mexican cheese

  1.  Pour salsa into 13×9 baking dish.
  2. Arrange chicken tenders in salsa.
  3. Sprinkle with shredded cheese.
  4. Cover with foil.
  5. Bake at 350F for 40 minutes.  Remove foil and put back in the oven to allow cheese to completely melt.
  6. Serve with rice and beans.

I used Minute Rice Multigrain Medley and Lucky’s organic canned black beans.  The rice and beans cook while the tenders are in the oven.

This is yummy topped with sour cream too!

I found a good price at Target on the Lundberg rices that I love so much.  They even had a Black Pearl variety I’ve never had before.  I made curry chicken and cooked this Rice Melange in the rice cooker.  Yummy.

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2 1/2 c. Lundberg Jasmine Brown Rice

1/2 c. Lundberg Black Pearl Rice

5 1/4 c. water

2 Tbsp. butter

1/2 tsp. salt

1 Tbsp. crushed garlic

1 can black beans, drained

Combine ingredients in rice cooker.  It will take 40-45 minutes to cook, perfect when you are baking boneless breasts since they have the same cooking time.

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1 pouch Imagine Thai Coconut Curry Sauce (OMG Yummy!!)

2 lb. fresh sausage (I used turkey kielbasa)

2 Tbsp. olive oil blend

1 can garbanzo beans

Leftover veggies (red pepper, zucchini, kale) for color and texture

1. Cut sausage into small slices using kitchen shears.

2.  Cook sausage in a large skillet over medium heat in the olive oil blend until cooked through.

3.  Add in remaining ingredients until heated through.

4.  Transfer to crockpot to keep warm until everyone is ready to eat.

Serve over rice.  (I used a brown and red rice mixture of Lundberg rice I had on hand)

We loved this!  The Thai Coconut Curry Sauce is one of our favorites.  I buy it in bulk (6 at a time) online.  Same with the Lundberg rice that we love!

 

coconut curry

 

I cooked a bunch of chicken the other night that I had marinated in Frontera Key Lime Shrimp Taco Sauce (Frontera is Rick Bayless’ brand – the best!) along with yellow rice and black beans.  Less folks for dinner, so a boatload of leftovers – enter meal two – Burritos!

Burrito and Salad

4 c. leftover chicken breasts – baked in Frontera Key Lime Shrimp Taco sauce for 45 minutes at 350 F

frontera key lime shrimp sauce

3 c. cooked leftover yellow rice

1 c. leftover black beans

2 c. Mexican shredded cheese

20 flour tortillas

Oil for brushing

2 prepared large baking sheets – covered in foil and sprayed with coconut oil.

Preheat oven to 350F

1.  Put leftover cubed chicken in food processor and process until finely shredded.  Add a little salsa, if too dry.

2.  Mix chicken, rice, beans, and cheese using your hands like you’re making a meatloaf.

Leftover chicken and rice for burritos

3.  Place 1/2 to 3/4 c. mixture onto each tortilla, and fold envelope style.

4.  Place on prepared baking sheets.

5.  Brush with oil.

6.  Bake at 350 for 20 minutes until golden.

So good, the kids said to make the same meal over again specifically to have leftovers to recreate the burritos!!

I served the burritos with salad.

I kept the lettuce and watercress separate from the tomatoes and cucumbers and let everyone assemble their own salads, to save salad stuff for tonight’s dinner consisting of chicken marinated and cooked in papaya poppy seed dressing, cooked at 350F for 40-45 minutes.  Another yummy, healthy dinner.

Papaya Poppy Chicken

 

 

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1 package Trader Joe’s pearl cous cous

1 Tbsp. olive oil

Salt and pepper to taste

1/2 tsp. each rosemary and thyme

1 package Cascadian Farmsfrozen Swiss chard

1 package Cascadian Farms multi colored carrots

1 can Cannelloni beans

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Brown Cous Cous  in oil until golden.  Season.  Add in frozen veggies.

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Add water as per vegetable directions.  Add in beans.

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Simmer until vegetables are crisp tender.

I didn’t actually get a picture of this one, but instead put pictures of two previously posted “Empty the Fridge Chowders”  Making a chowder or chili is one of my favorite ways to use up leftovers.

4-5 c. leftover meat and starch (I had about 4 or 5 cups of some delicious boneless lemon pepper chicken thighs and brown rice and black beans that weren’t getting eaten fast enough.  I chopped the chicken up into smaller pieces)

1 bag Dole Chopped salad (I save the salad toppings and dressings from the chopped salad for future use).  Broccoli slaw would also work well as the fresh add-in.

 

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Combine the leftovers with the greens from the Chopped salad, and place in crock pot.

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Add in:

1 jar salsa (I used Muir Glen organic that was on sale)

3 Tbsp. bacon jam

1 Tbsp. dehydrated minced onion

2 C. chicken broth

Any leftover meat and starch will do.  I sometime even freeze leftovers I know will work well in a chowder or chili.  Make sure you label them, though.  They are often unrecognizable when you look at them in a container in the freezer.

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To the chicken, rice, bean, and chop salad mixture, I then added salsa, bacon jam, dehydrated minced onion, and chicken broth.

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Cook on low in the crock pot for 8 hours.

Optional toppings:  Shredded cheese, nuts, sour cream, crushed chips, etc.

Optional add-ins:  Any leftover veggies or starches.

 

 

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