Potato, Spinach, and Bean Bake
- At October 31, 2009
- By megan
- In cannellini beans, Eggs, Potato, Spinach
0
Hearty and healthy, kind of like comfort food. This is a one-dish lunch, dinner… or breakfast.
Ingredients:
- 2 pounds potatoes (I used some organic, locally grown fingerling potatoes)
- 1 medium yellow onion, chopped
- 1 can cannellini beans, rinsed and drained
- 2 cups fresh spinach, rinsed and coarsely chopped
- 5 eggs, beaten
- 1/2 cup veggie broth
- 1/4 cup olive oil
- sea salt
- fresh ground black pepper
- Aleppo pepper or red pepper flakes
- pinch of dried tarragon
Preheat oven to 375. Bring a large pot of water to a boil so you cook the potatoes first. While they are boiling, saute the onion in a little olive oil until golden brown. Then add the cannellini beans and saute another five minutes or so. Remove from heat and set aside.
In a large bowl, combine the eggs, veggie broth, and olive oil. Whisk this together and then add the onions, beans, and spinach. Salt and pepper to taste, and add some tarragon.
When the potatoes are done, drain them. Don’t rinse them because we want to keep them hot. As soon as you can touch them, slice them up into 1/4 inch thick rounds if they are fingerlings. If you used another type of potato, you might quarter them before slicing.
Add the potatoes to the mixture, stir it all together, and pour into a large Pyrex baking dish. bake at 375 for 30 minutes or so until it is set in the center. I served mine with some white cheddar cheese. Top with fresh tomatoes or ketchup to make sure each bite is moist. Enjoy.
Wild Rice and Veggie Salad
- At July 7, 2009
- By megan
- In cannellini beans, Maple, rainbow chard, rice, zucchini
- 0
This started out as an experimental chilled salad, and turned out to be a delicious meal. Wild rice is the base, so cook one cup of wild or long grain brown rice (usually 1 cup rice to 2 cups water, boil, simmer 45-50 minutes). Remove the cooked rice from heat and let it sit a few minutes before transferring it to a large bowl.
The rest of the salad ingredients are:
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3 cups chopped rainbow chard, separate the stalky parts from the leafy
- 1 can cannellini beans, rinsed
- 1 zucchini
- 1 yellow squash
- 1/4 cup pure maple syrup
- 2 TB cider vinegar
- salt
- pepper
While the rice is cooking, heat the olive oil in a pan. Add the onion and saute for 5 minutes or so, until soft. Add the garlic and cook another 3-4 minutes and remove from heat. Pour into a pyrex measuring cup because this will become the base for the dressing. Also, getting the onion and garlic out of the hot pan will help prevent it from continuing to cook in the hot pan.
Put the pan back on the stove and heat the stalky part of the chard for 3 minutes or so on medium high heat. Lower the temp to medium and add the leafy part. Cook until it is wilted. Add this to the large bowl (the one the cooked rice will eventually go in), but strain out the excess liquid first.
Slice the zucchini and squash into thick strips, toss with olive oil, salt, and pepper, and throw on the grill for a few minutes until they are starting to soften but still maintain some crunch. Remove them from the grill and let them cool a few minutes. Then slice them further into bite-sized pieces. Add these to the large bowl.
Add the rinsed cannellini beans to the bowl and mix this well. Then, assemble the dressing.
Add the maple syrup and cider vinegar to the onion, garlic, and olive oil and mix well. Toss the rice, chard, zucchini, squash, and beans with the dressing. Salt and pepper to taste. Serve with feta cheese and avocado to round out the dish.
Vegan Black and Cannellini Bean Patties
- At May 3, 2009
- By megan
- In black beans, cannellini beans, vegan, veggie patties
- 0
These patties were a spontaneous creation, and they turned out great. They are very fast and easy, and don’t have any extra ingredients like you’ll find in pre-made, frozen veggie patties.
Ingredients:
- 1 can Black Beans
- 1 can Cannellini Beans
- 3 cloves Garlic
- 1/2 Red Onion
- Sea Salt
- fresh ground Black Pepper
- Cumin
- Coriander
- Cayenne
- Veggie Broth
- Yellow Corn Meal
- Olive Oil
In a food processor, on pulse mode, combine the 2 cans of beans, onion, and garlic. Mash it up until most is mushy, but you can still see some evidence of whole beans. Transfer to a large bowl, and add some salt, pepper, 1/2 tablespoon or so of ground cumin, a pinch of ground
coriander, a little cayenne, a splash of veggie broth to moisten it (there is no egg to hold the mixture together), 1/4 cup of corn meal, and a tablespoon of olive oil. Mix this well.
Heat up a skillet as if you were making pancakes. Make golfball size balls of the bean mixture and press into patties. Pan fry on both sides until golden brown. Serve with Sweet Feta Sauce.
Potato, Spinach, and Bean Frittata
- At April 5, 2009
- By megan
- In cannellini beans, Eggs, frittata, Potato
- 0
This is a good dish to make when you need to finish up some eggs that have been sitting in the fridge for a while. Or, for anyone who really likes eggs. I’m not that into eggs, but I enjoy a good frittata or omelette once in a while.
Ingredients:
- Potatoes (I used local Colorado red, fingerling. Any potato will do, but I would not personally use Russet)
- Onion (I used a white onion, but, like the potato, any type of onion will work)
- Veggie Broth (if you don’t have homemade broth, I like 365 brand)
- Cannellini beans
- Spinach (fresh or frozen chopped)
- 6-8 Eggs
- Pepper ( I used a red pepper, but any pepper will do)
- Jalapeño
- Garlic
- Parmesan cheese, shredded
- Crushed red pepper flakes
- Sea Salt
- Fresh ground Black Pepper
- Olive Oil
Chop the entire onion, and sauté in in veggie broth (no oil) until soft. Add chopped potato (3-4 cups). I sliced it, but cut it up any way you like, as long as the pieces are relatively small. Add more veggie broth and cook, covered, until the potatoes start to soften. Add a handful chopped spinach, some sea salt, crushed red pepper flakes, and grind some black pepper. Add drained and rinsed cannellini beans, and take off heat to cool slightly.
In a large bowl, beat the eggs with 1 cup veggie broth and 1/4 cup olive oil. Add as much chopped jalapeño as you like, the chopped red (or any color) pepper, a clove or two of chopped garlic, a large handful of Parmesan cheese, some more red pepper flakes, and more ground black pepper. Mix well. Next, add the potato concoction and mix well into egg mixture. pour into a large Pyrex baking dish and bake at 375 until it talks to you (sizzles) and most of the extra liquid is gone (45-55 minutes).
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