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1. Super Quick Italian Bean Salad

Italian Bean Salad

This is my weeknightified version of a Foster’s Market recipe. It’s super simple and really hits the spot when I want a tasty deli-style salad with next to no work. You could dress it up as much as you like with fresh veggie add-ins. The original recipe is lovely, though not super fast (you cook the beans yourself and make their delicious dressing from scratch, among other things). Again, this is more a list of ideas than a real recipe, but it’s not hard to eye the proportions.

Ingredients:

Rinsed and drained canned white beans (I like navy beans)

Italian dressing—-I like the Penzey’s mix

Capers

Sundried tomatoes

Chopped fresh parsley

Mix beans with enough dressing to coat and enough capers and tomatoes to give it a little color. Let marinate a few hours if you have time. Add parsley. Enjoy!

Got some more feedback on my nonfiction manuscript this week. Things are finally moving forward. So excited.

Still working on the last few chapters of my young adult novel. It’s slow-going, but I do think I’m getting somewhere.

And in other news this week, I’ve been talking to 4th and 5th graders about writing an early reader (i.e. Slowpoke). Fun times! Love getting their questions.

For more food-related posts, click here. Have a great rest of your week.

 


2 Comments on Super Quick Italian Bean Salad, last added: 4/10/2014
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2. White Bean Chili

This would be my less-meatarian version of Foster’s Market’s Chicken Chili with Navy Beans. Yeah, I just left out the chicken and used more beans. Rocket science.

I know you thought I was Johnny One Note with Mr. Mark Bittman. I know, I talk about him ALL. THE. TIME. But I do have other cookbook crushes.

Foster’s Market recipes are not what I’d call weeknight friendly (too many ingredients) but nearly every single one has been a must-repeat. Especially the soups, salads, and cakes. I believe there are a few Foster’s Market books out now, but this is from the first, The Foster’s Market Cookbook.

A few notes on this recipe:

#1 It has a nice kick, but the kids thought it was too spicy, so they wouldn’t touch it past the first bite. I might crank down the spice next time. If I feel like sharing. 

#2:  As with the other Foster’s Market bean soups, I’ve found that, while excellent, the spices and flavorings can get a little overwhelming. I think I’d lessen amounts on all the spices, the salt, and especially the Worcestershire.

#3. My beans took way, way longer to cook than the recipe calls for.

#4. Obviously, if you want to be strict vegetarian/ vegan, you would use veggie broth for this soup instead of the chicken broth it calls for and sub veggie Worcestershire sauce or soy sauce.

I may have to less-meatify some more Foster’s Market recipes, since they are all so good. What’s the vegetarian answer to chicken salad, ’cause it’s got some awesome versions?


2 Comments on White Bean Chili, last added: 11/23/2011
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3. Tuscan White Beans with Pasta and Fried Bread Crumbs

The weather’s getting cooler—time for comfort food!  This is a new recipe we love.

It’s Mark Bittman’s Tuscan White Beans, from his cookbook How to Cook Everything Vegetarian. I serve them over pasta and add fried bread crumbs.

These are just bread crumbs (I make them from stale bread and keep them in the freezer) that I fry up in olive oil with garlic. Somehow with this treatment they take on an almost bacony-like flavor. So good.

On top, add the garlic olive oil from the Bittman recipe and a good grating of parm. It’s like grown up mac and cheese—but leave out the parm and it’s vegan.

The recipe makes a lot, so if it’s too much for one evening, you can freeze some to save for later. Just make sure that you thaw gently (at room temp or at a very low temp) or you’ll end up with mush.

In other news, really enjoying my blogging class (Blogging Your Way with Holly Becker of decor8). It’s making me think about ways I may want to re-tool my blog, improve it, and tighten its focus. What would you like to see more of? What are your favorite posts? I’m thinking of spinning the food section off into another location. Not sure.

Currently reading Russell Shorto’s The Island at the Center of the World, which follows the history of the New Amsterdam colony before it became New York. It’s slow-going, with a large cast of van der _____’s to keep up with, but the subject matter is really interesting. There’s an enormous trove of Dutch archives on the subject which until recently had been unexamined. The premise of the book is that while the study of American history has always focused on the English roots of our country, that the Dutch influence, via New York, is actually quite significant.

Also recently read Jean Craighead George’s The Buffalo Are Back with the kids. It so made me want to go see the buffalo. It’s a kind of historical picture book with a fair amount of text, a format I’m not usually as into these days, but it totally works, and the illustrations are great. May need to make a prairie trip when we return stateside. It sounds so exotic in the book.

Off to eat some leftover pumpkin soup (made last night). I’m not much into sweet pumpkin things but the savory soup, especially with a little chipotle swirled in, really hits the spot.


2 Comments on Tuscan White Beans with Pasta and Fried Bread Crumbs, last added: 10/14/2011
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4. Spicy Baked Chickpeas with Cheese

You’re going to think all we eat are beans around here. Contrary to squeaks from the peanut gallery, it isn’t true. But beans are what I’m into exploring these days.

This was another recipe from Mark Bittman’s How to Cook Everything Vegetarian. Really loving that book. The actual title of the recipe is “Baked Chickpeas with Fresh Cheese,” but I didn’t think that did it justice.

Here’s before baking:

You make it with a spicy Indian-style tomato sauce and coconut milk (or cream) and crumbled cheese. I subbed feta for the Indian cheese since I knew it would be a wild goose chase to find it. Sounds a little strange but it was so so good.

Here it is after baking:

We ate it with rice. There were no leftovers. However, while I was cooking it, I got scared I wasn’t going to like it. The smells and flavors just didn’t seem to work together until the last minute, when everything clicked into place, and boy I’m getting hungry just thinking about it right now.

Anyone know the etiquette for posting recipes from cookbooks? I did ask permission for the last one I posted, but I don’t feel right posting a bunch. Here’s a version of this recipe here.  And oddly you can find the page on google books here, but isn’t that kind of weird? Shouldn’t you have to buy it as an e-book? It would make a great e-book since it’s sooooo huge, but the last time I checked it wasn’t available that way.

If you enjoyed this post, you may want to see the one about Jamaican-Style Baked Rice and Kidney Beans from the same cookbook.


1 Comments on Spicy Baked Chickpeas with Cheese, last added: 5/25/2011
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5. RID THE WORLD OF FAD DIETS AND GIMMICKS DAY


The picture on the right is of my beautiful daughter, Michele, on her first birthday. Birthday cake is not diet food, but it is possible for birthday cake to be part of a healthy diet. It depends upon the cake, the quantity and how often you eat it. We didn't let Michele eat the whole cake.


Mirriam Webster's Deluxe Dictionary says "diet" is food and drink regularly provided or consumed. Diet has become a dirty word because so many have made money telling us "diet" is all about losing weight by eating the strange things they recommend. I won't repeat the strange weight loss ideas some of them suggest, because they don't make sense and I don't want to give anyone the idea that they do. At some time in my life I have probably tried them all. This article is "not" about losing weight, it is about being healthier.

The diet industry has really done a job on the self esteem of women and girls especially. Television, motion pictures, and magazines have distorted and often altered the image of the perfect body. (That body you want to imitate probably has been retouched beyond reality, so how could you possibly hope to look like that? I wonder what affect the movie "Avatar" will have on our body image?) There is no perfectly "shaped" body to my knowledge, there is however a "healthy body". We are all meant to be shaped differently. We are not "cookie cutter" images, we are people, and each of us is perfect in our own way.


Listen everyone, young or old, life isn't about "FAT" life is about "FIT".


I am not a doctor, nutritionist, or dietician. I am not a trainer or exercise guru. But I have some suggestions for a fit life, and if it sounds good to you, "ask your doctor" if it is right for you.


Most people can eat everything in moderation. Portion control is not about counting calories, in my opinion, it is about the size of the serving. Stop and think....just how big do you think your stomach is? How healthy can it be to repeatedly stuff it beyond its intended capacity? Measure your portions if you must, but don't overeat. It is better to eat more smaller meals instead of three enormous meals each day.


Take smaller bites and chew your food well, and no second helpings. Eat slowly. Have a pleasant conversation with friends or family while eating. It takes time for your body to recognize that it is full. Chewing your food longer will make it easier to digest and will cause you to eat less. Pay attention to what you are eating. Enjoy the taste and feel of your food, but slowly. There seems to be some controversy about whether you shou

8 Comments on RID THE WORLD OF FAD DIETS AND GIMMICKS DAY, last added: 1/21/2010
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