This one is a quicker and simpler version of another recipe I blogged, “Fagioli all’Ucelletto (Beans With Sage)”. 1 can tomatoes, 15 ounces – diced, peeled, or whatever you’ve got 1 can cannellini beans, 15 ounces, drainedor1 ¼ cups cannellini beans, home-cooked 2 tablespoons olive oil2 cloves garlic, peeled and cut in half½ teaspoon rubbed… Continue reading Our Favorite White Beans to Top Our Polenta With
Tag: main dishes and casseroles
Moroccan Lentils with Couscous
The Japanese kombu seaweed marks this recipe is having some connection to a health-food store. It is an essential ingredient in making miso soup, and they say that it adds to the flavor of the sauce and makes the beans more digestible. I find it to be just as good when cooked with regular brown… Continue reading Moroccan Lentils with Couscous
Black Bean Pilaf with Ham Flavor
3 green onions, sliced1 medium green pepper, cut into thin, bite-size strips1 clove garlic, minced1 tablespoon oil2 ½ cups brown rice3 and half cups water1 packet chicken bouillon1 packet Goya ham flavor15-ounce can black beans, drained and rinsed¾ teaspoon dried oregano2 medium tomatoes, or 14 cherry tomatoes, cut into bite-size pieces In a large pot,… Continue reading Black Bean Pilaf with Ham Flavor
Corn Pone Topping (“Laurel’s Kitchen”)
Topping for what, you ask? Maybe topping for about 4 cups of chili or well-seasoned cooked beans. 2 cups cornmeal 2 teaspoons baking soda 1 teaspoon salt 1 quart cultured buttermilk or 16 ounces plain yogurt mixed with 16 ounces water 2 eggs, slightly beaten ¼ cup margarine, melted 4 cups chili or seasoned beans,… Continue reading Corn Pone Topping (“Laurel’s Kitchen”)
Rice Lentil Poulou (from “Laurel’s Kitchen”)
The book “Laurel’s Kitchen: A Handbook for Vegetarian Cookery and Nutrition” was originally published in 1976. It is a comprehensive guide to feeding your family with vegetarian, whole foods. The book is helpful even for beginners in vegetarian eating. Judging by the number of times we’ve cooked it, this would have to be our favorite.… Continue reading Rice Lentil Poulou (from “Laurel’s Kitchen”)
Classic Bola Roja Beans
If you took dark red kidney beans and rolled each one into the shape of a ball, you’d have an idea of what Bola Roja beans look like. Even though this recipe appears on every bag of Goya Bola Roja beans, I put it on one of my cards to remind me to make it.… Continue reading Classic Bola Roja Beans
Roasted Vegetables and Chickpeas
I have never made this recipe before, even though I liked well enough to copy it to 3" x 5" card. My inaction is partly the fault of my filing system – physical cards and a physical box. I am hoping, once I have all the recipes digitized, but I’ll be able to find all… Continue reading Roasted Vegetables and Chickpeas
Red Lentils and Rice (Goya)
1 pound dry red lentils2 tablespoons oil1 medium onion, chopped2 cloves garlic, minced1 tablespoon grated fresh gingeror2 teaspoons dried ground ginger2 teaspoons curry powder½ teaspoon ground cumin1 packet chicken bouillon2 tablespoons fresh cilantro, chopped1/8 teaspoon black pepper Cooked rice Sort and wash lentils; set aside. Heat oil in a large saucepan. Add onion and garlic.… Continue reading Red Lentils and Rice (Goya)
Ignorance Is Bliss, or Linguine in Egg Sauce
Even now, with no plate of this stuff in front of me, I can almost taste it. By that I mean is that there is an empty space which only the taste of this dish fits into. It takes me back to when I was a small child, when my mother would make this after… Continue reading Ignorance Is Bliss, or Linguine in Egg Sauce
Recipes out of the Blond Box 