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Posts Tagged ‘white beans’

Saturday: Spicy Turkey Soup with Avocado and White Corn Chips

Sunday: White Beans with Rosemary and Garlic with Quinoa and Greens

Monday: Out

Tuesday: Oven Braised Lentils with Brown Rice and Kale

Wednesday: Leftovers

Thursday: Stewed White Beans with Tomatoes and Rosemary, Roasted Potatoes and Broccoli

Friday: Leftovers

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Kale and Potato Soup

This was a simple potato soup, it would have been good with a big hunk of La Farm bread (the best crusty sourdough bread you could ever eat!). This recipe is adapted from The Art of Simple Food.

1 large bunch of kale, washed and chopped

2 Tbsp olive oil

1 onion, chopped

1 pound Yukon gold potatoes, diced

4 cloves of garlic, chopped

salt

6 cups broth

1 1/2 cups cooked white beans

In a large heavy bottom soup pot heat the olive oil over medium high heat. Add the onions and cook until slightly browned. Add the garlic and cook for a few minutes, then add the potatoes, kale, a pinch of salt and cook about 5 more minutes.  Add the broth and turn the heat up to bring to a boil, then reduce the heat to a simmer and cook about 30 minutes or until the potatoes and kale are tender.  Add the beans, and cook until heated through.

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This was  a great recipe! I will definitely make this one again, and again. Adapted from The Art of Simple Food.

1 cup dried white beans (I used a mix of Great Northern and navy)

salt

1/4 cup EV olive oil

4 garlic cloves, chopped

1 1/2 tsp rosemary, minced

Soak the beans overnight, then cook as usual until tender. Season with salt.

In a heavy bottomed saucepan or skillet, warm olive oil over low heat. Add the garlic and rosemary and cook until garlic is soft, about 5 minutes. Stir most of the oil into the beans, saving out about 1 Tbsp. Let the beans sit for a few minutes before serving to let the flavors blend. When serving drizzle with the remaining oil.

I served this with quinoa, and kale. Yum!!!!!

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Saturday: Dinner at Parker and Otis

Sunday: Spicy Red Lentil Dal with Garlic Naan and roasted broccoli

Monday: Tomato Sauce with Bacon and Onions over pasta, brussel’s sprouts 

Tuesday: Leftovers

Wednesday: Roasted Pork Chops, Roasted Potatoes, Kale, Butternut Squash

Thursday: Leftovers

Friday: Brined Pork Chops with Apples and Sage

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