Tag Archive: garbanzo beans


Lucky’s (the sip and stroll store) had some beautiful sockeye salmon on sale that called out to me!  My surrogate daughter Beth, who is vegetarian, was over.  I wanted to make a hearty  side for her to join us!  We all loved the rice, and the lentils and garbanzo beans provided her with a little protien.  The color is not as pretty when you cook the veggies in the rice cooker as opposed to stir frying them and adding them in at the end.  It is, however, much easier to throw it all in the rice cooker and walk away!  It tastes yummy, but if I was having guests, I would opt for the stir fry method for prettier presentation.  I threw together some things I had on hand for the marinade and it was a hit!  The non-fish eaters had boneless chicken with the same marinade and said it was good too.

Rice and Lentils with Salmon

Marinade salmon filet in a mixture of Italian dressing and balasamic glaze (2 to 1 ratio), with a little minced ginger added.  My marinade was about 2 Tbsp. dressing, 1 Tbsp.  balsamic glaze and 1/2 tsp. ginger for each serving of fish.  The filet was 1.2 lbs. and I cut it into three servings.

Meanwhile preheat the oven to 350F and start the rice in the rice cooker, because it will take about twice as long as the salmon will.

For the rice:

2 C. brown rice

1/2 C. wild rice

1/2 C. dried lentils

1 small onion, chopped

1/2 bag broccoli slaw or other coarsely chopped vegetables

3 Tbsp. butter

2 Tbsp. seasoned salt or other seasoning blend

6 C. water

1 can garbanzo beans, drained and rinsed

Combine all except garbanzo beans and cook in a rice cooker (one of my favorite small appliances!).  It will take about 40-45 minutes, so set the timer for 20 minutes, then put the salmon in the oven in a shallow baking dish, pouring remaining marinade over it.

When the liquid in the rice cooker was almost gone, I stirred in the garbanzo beans.  My rice cooker has a tendency to overcook towards the end, causing some of the rice to stick and over cook, so I usually stir in a little olive oil while there’s still a little liquid left to keep this from happening.

 

 

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SAM_2671

5 boneless skinless chicken breasts, cut in half

1 jar Trader Joe’s pineapple salsa

1 c. crushed pineapple

1 Tbsp. chopped jalapeno

1 can vegetarian beans

1 can garbanzo

2 tsp. smoked paprika

1 tsp. mixed herbs (I used Tuscan)

Spray two 13 x 9 baking dishes.  Place chicken breasts in dishes.

Mix salsa, pineapple, and jalapeno.  Spoon over chicken.

Bake at 350 F for 30-40 minutes until internal temperature.

Meanwhile, combine beans, paprika, and herbs in saucepan.  Simmer on low until chicken is done.

Also meanwhile, prepare some rice in the rice cooker.

When chicken is done, use kitchen shears to cut into bite size pieces.  Stir in beans, and serve over rice.

 

SAM_2628

Fresh Market had a sale on some interesting looking artisan salad mixes from Canterbury Naturals.  I bought the orzo cucumber one and it was yummy.  It’s a little higher in sodium than I like (370 mg  per 1/2 cup serving) so I will make my own from scratch next time!

1 Package Canterbury Naturals Orzo Cucumber Salad Mix (it contains whole wheat orzo, garlic, carrots, onion, bell pepper, and celery and a yummy dressing mix)

2 cucumbers, cubed

8 campari tomatoes, cut into quarters

1 can garbanzo beans, drained

2 Tbsp. Panera Tangerine Honey Dressing (too sweet by itself, but nice mixed with the dressing in the salad mix)

Cook orzo veggie mixture for 10 minutes, drain and rinse well.

Prepare dressing pursuant to directions on the package (you add olive oil and water).  Add in tangerine dressing.

Gently fold in tomatoes, cucumber, and garbanzo beans.

Everyone had seconds and some even thirds!  I can’t wait to try this from scratch!

Gluten Free Garlic Bread with Sausage Garbanzo Bruschetta

Udi’s Gluten Free French Rolls
1 tub garlic spread

Brushetta:
1 lb. cooked, crumbled Italian Sausage
2 shallots, minced
12 baby carrots, minced
1 can garbanzo beans
1 jar marinara sauce
1 can diced tomatoes with chiles

Mix all ingredients for brushetta in crock pot.

Cook on low all day 8-9 hours. The ingredients are already cooked, so it’s just a matter of marrying the flavors!

Bake rolls according to package directions. Split and spread with garlic spread and broil until golden.

This really helped with my carb craving over the last few days. Total comfort food.

I cooked some gluten free spaghetti too. We like Pasta D’oro which is made from corn!

We all loved it!

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