My Sweet Marie

Posts Tagged ‘beans

I’m sure many of you have done veggies on the grill but have you done them in parchment paper? Try that next time and let me know how you make out! You can do a variety of veg or just one or two, here are some that I like and here’s how I do it:

Ingredients:

  • carrots sliced, julienned or chunks
  • asparagus
  • zucchini in chunks or large slices
  • celery
  • onion of any sort(leek, pearl, spanish, red onion or sweet onion)
  • beets ( cut in large dice)
  • turnips
  • broccoli
  • cauliflower
  • green or yellow beans
  • peppers, red,yellow or orange
  • Brussel sprouts
  • salt and pepper to taste
  • 1-2 tbsp of olive oil

Directions:

  1. In a large bowl mix all your veggies with the olive oil or oil of choice.
  2. Now on a large piece of parchment, place the veggies and wrap in a packet/envelope type package. Now wrap that packet in a foil package!
  3. The parchment keeps the veggies a bit crispy rather then soggy! Also the foil won’t be leeching into your food!
  4. Enjoy!

I am back on the WW wagon and trying to find healthy and wholesome snacks that are not too ‘expensive’ on the points but fill me up! This has a bit of protein and fibre so you feel sated and not running for the chips! Make up a batch and keep it on hand!

Ingredients:

  • 5 cups of cauliflower florets
  • 1 tbsp. olive oil
  • 1 can of canneli beans (white kidney), drained and rinsed
  • 1/3 cup low fat mayo
  • 1/4 cup fat free yogurt, plain
  • 1 tsp grated lemon zest
  • 2 tbsp. lemon juice
  • 1 clove garlic, crushed
  • 1/2 tsp of your favourite seasoning (Cajun, curry, indian spice, Lebanese spice, Mexican etc)

Directions:

  1. Toss the cauliflower with the oil and roast in the oven at 400, turning once, until tender and golden. about 20-30 minutes.
  2. In the food processor, puree the rest of the ingredients.
  3. Add in the cauliflower and puree till smooth.
  4. Enjoy with fresh cut veggies or crackers of choice.
  5. **For dairy-free option use goats yogurt or soy yogurt.

This is a recipe from Rachel Ray’s collection but thought you’d love to try this yourself! It is tasty, healthy and easy-to-do. Go for it, you know you want to. Here’s how.

Ingredients:

  • 1/2 oz dried mushrooms- porcini
  • 3 cups veg. stock
  • 3 tbsp. olive oil
  • 2 ribs of celery, finely chopped plus some chopped leaves for garnish
  • 1 onion finely diced
  • 1 carrot finely chopped
  • 3-4 cloves of garlic
  • 1 bay leaf
  • s&p
  • 2 cans cannelini beans or roman beans, rinsed and drained
  • 1/2 cup dry white wine
  • 1 lb spaghetti ( gluten-free or not)
  • grated pecorino or parmesan

Directions:

  1. Bring a large pot of water to boil.
  2. In a small pot simmer the dried mushrooms in 1 1/2 cups of veg. stock.
  3. In a large deep skillet, heat the oil, add the celery,onion, carrot, garlic and bay leaf with salt and pepper. Partially cover and cook till veggies soften, about 10 minutes.
  4. Meanwhile in a food processor, puree half the beans with the remaining veg. broth.
  5. Add the wine to the veg. pan then stir in the pureed beans and the remaining whole beans.
  6. Using a slotted spoon, remove the mushrooms from the pot and chop coarsely. Add to the bean mix.
  7. Pour the stock from the mushrooms in as well but be careful not to get the grit at the bottom of the pot.
  8. Reduce heat to low and simmer.
  9. Cook your pasta al dente. Toss the pasta with the ragu and then serve with some cheese and a sprinkle of celery leaves on top!

Here’s a veggie version of a traditional taco salad!

Ingredients:

  •      2   cans (15 ounces each) black beans, rinsed and drained
  •      2   medium tomatoes, chopped (1 1/2 cups)
  •      1  yellow, orange or green pepper diced
  •      2   medium green onions, chopped (1/4 cup)
  •       1/3   cup shredded Cheddar cheese or any cheese you can tolerate!
  •       1/4   cup chopped fresh cilantro
  •        2  tablespoons lime juice
  •        1 tsp cumin
  •       1/4 tsp pepper
  •        4 cups chopped or baby spinach

  Directions:     

  1.       Mix beans, tomatoes, peppers, onions, cheese and cilantro in large bowl.
  2.       Mix lime juice, cumin and pepper; toss with bean mixture. .
  3.       Serve on a bed of spinach.
  4.      You could also add tortilla chips to this for added crunch!

This is a soup that I threw together and it was delicious, I hope it works out for you! Here’s what you need:

Ingredients:

  • 1 lb of ground turkey (or beef,chicken etc)
  • 1 large onion diced
  • 1 red pepper chopped
  • 1 carrot diced
  • 2 stalks celery diced
  • 2 cans of kidney beans or chick peas or black beans
  • 1 cup corn
  • 1/2 cup green chiles or small can
  • 2 cans tomatoes
  • 1 ltr chicken broth
  • 8 cups water
  • 1 cup pasta dry -optional
  • shredded cheddar
  • sour cream
  • nacho chips

Directions

  1. Brown your meat in a large stock pot, drain fat if any. Add the onions,celery,carrots and peppers. Sautee till translucent or soft.
  2. Add in the water, broth, tomatoes. bring to a boil. simmer for 20 minutes or so.
  3. add in the beans, corn. Let simmer again for 20-30 minutes.
  4. when it’s all cooked, if you want, add the pasta, put a lid on it, and turn off the heat. Let stand for 10 minutes.
  5. You can serve this soup with a sprinkling of shredded cheddar on top and a dollop of sour cream and a couple of crushed tortilla chips if that suits you.

The holidays soon will be upon us and you’ll be asked to bring a dip or appetizer! if you have a friend or relative with a dairy or gluten allergy, you may want to try this very easy recipe!It’s tasty, goes great with corn tortillas or rice crackers! Give it a go and don’t be afraid of the gluten-free label, you’ll be glad you did!

Ingredients:

  • 1 can canellini beans, drained and rinsed (white kidney beans)
  • 2 avocados, peeled and pit removed
  • 2 cloves of garlic
  • 1/2 cup fresh parsley
  • 3 tbsp vinegar
  • 1/4 tsp red pepper flakes
  • 3 tbsp water
  • coarse salt to taste

Directions:

  1. Throw all the ingredients into the food processor and process till smooth! Easy as that!
  2. Serve with tortilla chips, rice crackers gluten-free bagel chips!