Tag Archives: white beans

White Bean & Pumpkin Hummus

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If you love pumpkin and you love hummus, this dip from Cooking Light is for you. Not only is it easy and can be whipped up in minutes but it also tastes great and is super versatile. I prefer to roast and puree my own pumpkin and use dried beans that I have cooked myself rather than canned ones but if you are going to quick and last minute, canned pumpkin puree and beans will work as well.

I can eat this dip by the spoonful but it is also great with crudite, pita chips or pretzels and you can also smear it on a sandwich or crackers. Your options are truly endless so go ahead and give it a try today. You won’t be disappointed.

WHITE BEAN & PUMPKIN HUMMUS

1 cup pumpkin puree

1 15-ounce can cannellini or other white beans, rinsed and drained

3 garlic cloves, minced

2 tablespoons tahini

Juice of 1 lemon

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/8 teaspoon salt

  • Place the pumpkin and the beans in the bowl of a food processor fitted with a steel blade. Puree until smooth. Alternatively, place the pumpkin and beans in a medium sized bowl and puree using a stick blender.
  • Add the garlic, tahini, lemon juice, olive oil, cumin, paprika and salt. Pulse for 30 seconds or until all of the ingredients have been combined and the hummus is smooth.
  • Serve with crudite, pretzels, crackers or just a spoon.

Yields: 2 cups

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Asparagus w/ Chorizo & Croutons

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It is Fast Friday again and time for another fast and fabulous dinner suggestion.  If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I love asparagus for its mild, spring like flavor but in this dish, from the Smitten Kitchen, this wonderful vegetable takes on a whole new persona. The spices of Spanish chorizo sausage combines with crusty croutons, crunchy almonds and tender white beans and the asparagus in a surprisingly flavorful and definitely interesting dish. Trust me on this one, the combination of ingredients might seem a bit odd but the results are out of this world. Plus the dish is fast to make. So fast and easy that it just might be one of my favorite Fast Friday dishes yet. So try it for yourself before the asparagus is gone for the season. I promise you won’t be disappointed.

ASPARAGUS w/ CHORIZO & CROUTONS

1 pound thick asparagus
1/4 cup olive oil
6 ounces Spanish chorizo cut into 3/4-inch pieces
1 1/2 cups French bread croutons cut into 3/4 inch peices
1/4 cup whole almonds
1 cup cooked beans
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

  • Snap off the tough ends of each asparagus stalk and cut into 3 or 4 pieces.
  • Heat the oil in a large skillet set over medium-high heat. When the oil shimmers, add the chorizo and saute for 2-3 minutes.
  • Add the asparagus, croutons, almonds and salt and pepper. Stir well.
  • Cover and sauté over high heat for 5 to 6 minutes (thinner asparagus might be done sooner), tossing or stirring the mixture a few times, so it browns and cooks on all sides.
  • Add the beans and season with additional salt and pepper if needed.
  • Toss and cook for an additional 2 minutes or until the beans are heated through.
  • Serve immediately.

Serves 4

 

Coconut Chicken Chili

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This recipe from Better Homes and Gardens calls this dish a chili.  Die hard chili fans, however, will take an exception with this dish being called a chili.  The beans make it chili-like but the coconut milk and peanut butter and the fact it is served over rice make it more reminiscent of a Thai curry.  Regardless of what you call it, it is good and it is fast making it the perfect end of the week dinner.  Simply set the rice to cook when you start the chili and you are good to go.

COCONUT CHICKEN CHILI

12 ounces boneless, skinless chicken breasts cut into small cubes

1 large onion, chopped

1 1/2 teaspoons chili powder

1 1/2 teaspoons ground ginger

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon all-purpose flour

1 14 ounce can unsweetened coconut milk

1 tablespoon peanut butter

1 15 ounce can cannellini beans, rinsed and drained

3 medium carrots, shredded

1 stalk celery, chopped

2 green onions, sliced

5 cloves garlic, minced

2 tablespoons fresh basil, minced

Rice for serving

  • Heat the oil in a large sauce pan until it shimmers.
  • Add the chicken, onion, chili powder, ginger, cayenne pepper, salt, and black pepper and cook over medium heat until the chicken is no longer pink, about 6-8 minutes.
  • Stir in the flour and cook for 1 minute.
  • Stir in the coconut milk, peanut butter and 1 cup of water.  Bring to a boil, stirring occasionally.
  • Add in the beans, carrots, celery, green onion, garlic, and chopped basil.  Return to a boil then reduce the heat and simmer for 10 minutes.
  • Serve over the rice.

Serves 4

White Bean & Corn Chicken Chili

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I love this new twist on traditional chili.  As I’ve discovered chili is a controversial food. Everyone seems to think their version is the best.  From no beans to those with, meat or meatless, red or white, mild to fire extinguisher hot, how does one really determine which chili is the best?  Isn’t it all based on personal preference?  I’m all about variety being the spice of life.  I love a good spicy meat based chili (filled with lots of veggies too) but this white chili is also a contender.

The recipe comes from one of my favorite food blogs of all time, The Yankee Kitchen Ninja.  The Ninj makes the chili in a crockpot but I adapted it slightly and used a Dutch oven on my stove top with good results since my crockpot was already packed away in anticipation of our big move when I tackled this recipe.  So cook up a big pot of this hearty chili for your Superbowl party.  It will add a bit of variety to you day and our guests will love it.

WHITE BEAN, CHICKEN, & CORN CHILI

2 tablespoons olive oil

1 small onion, diced

2 cloves minced garlic

1 1/4 pounds diced boneless chicken breasts

1 15 ounce cans white beans, rinsed and drained

1 15 ounce can corn, drained

1 large carrot, finely diced

1 small can diced green chilis

2 cups chicken broth

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons oregano

1 teaspoon cayenne pepper

Salt & pepper

Suggested toppings:

Chopped cilantro

Sour cream or Greek yogurt

Shredded sharp cheddar cheese

Minced jalapeno

Diced black olives

  • Place the oil in a large Dutch oven set over medium-high heat.  When the oil shimmers, add the onion and garlic and saute until soft and fragrant, about 3 minutes.
  • Add the chicken to the pot and cook, stirring occasionally, until the meat is browned on all sides, about 4-5 minutes.
  • Add the remaining ingredients and stir well to combine.
  • Bring the chili to a boil, reduce the heat to low, and cover.  Allow the chili to simmer for at least 2 hours or longer.  The longer the chili cooks the more the flavors will meld.
  • If the chili is too thin, mash up some of the beans.

Serve with tortilla chips and the toppings of your choice.

Serves 4

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