Nona's Minestrone

Nona’s Minestrone

Ingredients:

For the beans:
½ pound dried cannellini beans, soaked in water overnight
½ pound dried kidney beans, soaked in water overnight
½ pound dried garbanzo beans, soaked in water overnight
2½ bay leaves
1 tablespoon each, kosher salt, and dried garlic
3-inch piece rosemary
1½ tablespoons Italian seasoning
½ teaspoon salt

For the soup:
⅓ cup olive oil
1 small onion, finely diced
2 carrots, cut into small dice
2 stalks celery, cut into small dice
¼ pound potatoes, cut into small dice
6 cloves garlic, finely chopped
3 cups water
1 (16-ounce) can organic chopped tomatoes
1½ tablespoons fresh thyme
1 tablespoon dried oregano
1½ teaspoons fennel seeds
¼ pound cabbage, finely chopped
3 leaves chard, tough ribs removed, cut into strips
Salt and freshly ground pepper
⅓ cup finely chopped Italian parsley for garnish
Grated Parmesan cheese for garnish, optional

Directions:
To cook the beans, drain and rinse the beans, placing the cannellini and kidney beans in a large pot and the garbanzo beans in another pot.

To the cannellini-kidney mix, add water to cover the beans by 4 inches along with the bay leaves, salt, garlic, rosemary and seasoning. Bring to a boil over high heat, skimming any foam from the top. Reduce the heat to medium-low and simmer until tender, about 1½ hours. 

Meanwhile, add water to cover the garbanzos by 2 inches, add 1 teaspoon salt, and bring to a boil over high heat; boil until tender, 1½–2 hours.

When the beans are nearly ready, heat the olive oil in a large pot over medium-low heat. 

Add the onion, carrot, celery and potato and cook, stirring, until the onion is translucent, 3–5 minutes. 

Add the garlic and cook, stirring, for 2 minutes. 

Add the water, tomatoes, thyme, oregano and fennel. Bring to a boil over high heat, then reduce the heat to medium-low. 

Add the kidney-cannellini bean mix along with about half of their cooking liquid; reserve remaining liquid to add if needed for consistency. 

Drain the garbanzos and add to the soup. 

Add the cabbage and chard and continue to simmer, stirring occasionally, until the potatoes are tender and the flavors have melded, about 30 minutes. 

Season to taste with salt and pepper

Ladle into bowls. Garnish with parsley and Parmesan at the table. Makes 4 quarts/serves 8–10.

Skillet Chili Cornbread Pot Pie

Skillet Chili Cornbread Pot Pie

You know those times when you have the energy to cook something, but the thought of making multiple dishes to make up a whole meal is completely beyond you?  Everything is packed into this one recipe, that way, once it’s cooking away we can wipe our hands of it and go get comfortable before putting dinner on the table.

Ingredients:

Chili:

1 1/2 pounds ground beef

2 (8 oz.) cans tomato sauce

1 (10 oz.) can diced tomatoes with green chiles

1 (14 oz.) can kidney or pinto beans, rinsed and drained

1 (14 oz.) can black beans, rinsed and drained

1 yellow onion, finely chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon oregano

2 tablespoons extra-virgin olive oil

S&P to taste

Topping 

2 (8 oz.) pkgs. cornbread mix

2 eggs

2/3 cup milk

1 (8oz.) can creamed corn

1 cup grated cheddar cheese, optional

Directions

Preheat oven to 400º F.

Heat olive oil in a large, ovenproof skillet over medium-high heat and sauté onion until softened and translucent, about 5 minutes.

Stir in garlic and cook for another 1-2 minutes, or until fragrant.

Add beef to onion and garlic mixture and cook until browned, 8-10 minutes, then season with chili powder, cumin, oregano, salt and pepper, and stir to combine.

Add tomato sauce, diced tomatoes, and all beans and stir until mixed.
Reduce heat to medium-low and simmer, stirring occasionally, for 15-20 minutes. Taste and adjust seasoning, if needed.

While chili simmers, prepare cornbread by whisking together cornbread mix, eggs and milk in a large bowl. Once combined, fold in creamed corn and cheddar cheese, if using.

Pour cornbread into skillet, on top of chili, and spread into an even layer.

Place skillet in oven and bake cornbread is cooked through and chili mixture is bubbling, 20-25 minutes. Serve hot. Enjoy!

Navajo Tacos

Navajo Tacos

There’s always room for more when it comes to tacos. Mix to infuse taco meat with an authentic blend of peppers and signature spices before serving in warm tortillas. Top with favorite taco garnishes and hot sauce. 

Ingredients:

1 Tbsp olive oil
3/4 cup yellow onion, diced
2 cloves garlic finely minced
1 lb lean ground beef
2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained (or sometimes I used an      8 oz can of tomato sauce instead)
1 (4 oz) can diced green chilis
Salt and pepper, to taste

For serving
Romaine or Iceberg lettuce, chopped
Shredded cheddar or Monterey Jack cheese
Roma tomatoes, diced
Sour cream
Sliced black olives and chopped cilantro (optional)
Navajo Fry Bread

2 tsp baking powder
1/2 tsp rapid rise or active dry yeast
1/2 tsp salt
1 cup warm milk (110 degrees)
1 Tbsp butter or shortening, melted
Vegetable oil, for frying
Directions:
Navajo Taco Filling
Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.

Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.

Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.

Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).

Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.

Navajo Fry Bread
In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.

Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).

Cover dough with plastic wrap and allow to rest 5 – 10 minutes.
Heat 1 inch of oil in a large cast iron skillet to 350 – 360 degrees over stove top.

Divide rested dough into 8 equal pieces.

Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.

Remove from oil and drain onto a plate or baking sheet lined with paper towels.   Enjoy !!

Grilled Lamb Chops With Tomato, White Bean Salad And Anchovy Butter

Grilled Lamb Chops with Tomato, 

White Bean Salad, & Anchovy Butter 

White beans soak up all the fresh herbal flavours of this salad and provide a solid side for the savoury grilled lamb. It’s a wonderful light meal for a relaxed alfresco dining on a warm summer evening 

 Serves 4 to 6 

Ingredients:

Anchovy Butter
1/2 cup (125 mL) unsalted butter, softened
1 tbsp (15 mL) anchovy paste
1 tbsp (15 mL) chopped parsley
1 tbsp (15 mL) lemon juice

White Bean Salad
1 tbsp (15 mL) grainy mustard
2 tbsp (30 mL) lemon juice
1/2 cup (125 mL) extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
2 cups (500 mL) cherry tomatoes, halved
1 can (340 g) white kidney beans, drained, rinsed
2 cups (500 mL) baby arugula
1/4 cup (60 mL) roughly chopped parsley
1/4 cup (60 mL) fresh oregano leaves
1 small red onion, finely diced, about 1/2 cup (125 mL)
1/2 cup (125 mL) green olives, pitted, coarsely chopped

Lamb Chops
12 lamb loin chops, about 4 oz (115 g) each
3 tbsp (45 mL) olive oil
2 cloves garlic, finely minced
Kosher salt and freshly ground pepper to taste

Directions:
For the anchovy butter, mix all ingredients in small bowl until well-combined. Cover and refrigerate up to 2 weeks. Serve at room temperature.

For the salad, whisk grainy mustard, lemon juice, olive oil, salt and pepper in a medium-size bowl until combined. Set aside.

Place tomatoes, beans, arugula, parsley, oregano, onion and olives in large bowl. Pour in dressing and toss to combine. Cover and refrigerate while grilling lamb.

For the lamb, rub chops with olive oil and garlic. Season with salt and pepper.

Preheat grill to very hot, about 450°F (232°C).

Cook lamb chops until well-browned and an internal temperature of 130°F (54°C) is reached, 3 to 4 minutes per side. Remove from grill and let rest for 5 minutes.

Serve lamb chops on warmed plates, adding a little salad on the side. Top each lamb chop with a dollop of anchovy butter.
Serves 4 to 6

Wine Pairing:  Sauvignon Blanc.

Quinoa Protein Salad

QUINOA PROTEIN SALAD

Consider this salad a great idea you can play with. In the summer, cut fresh sweet corn straight from the cob, no cooking required. I like to use Rancho Gordo Domingo Rojo kidney beans, cooked in advance and chilled, but a can of cooked beans of any kind is swift. The original salad calls for a bit of brown rice; I don’t include that, but you can. Fresh herbs are key to the bright flavor here. I always use cilantro and mint, sometimes basil too. Be absolutely sure to rinse the quinoa before cooking, to avoid bitterness. 

Ingredients:
2 cups white quinoa, rinsed well
1/2 cup red lentils, sorted and rinsed
Kosher salt, for seasoning throughout
1 cup kidney beans, rinsed
1 cup shelled edamame
1 yellow bell pepper, finely diced
1 small red onion, finely diced
2 tablespoons fresh lemon juice
2 teaspoons rice vinegar
1/3 cup extra virgin olive oil
1 clove garlic, minced or grated
2 teaspoons mint salt or crushed dried mint
1/2 teaspoon freshly ground black pepper
Big handful fresh mint, cilantro, and/or basil, finely chopped

Directions:
In a small saucepan, combine the quinoa with 2 1/2 cups water and a teaspoon of kosher salt. Bring to a boil, then simmer, covered, until the quinoa is cooked, but not too soft and mushy, about 10 minutes (keep checking, tasting as you go). Pour off any excess water. Cool the quinoa completely; this can be done quickly by spreading the warm quinoa out on a sheet pan.

In another (or the same saucepan, rinsed), combine the lentils with 1/2 cup water and 1/4 teaspoon salt. Bring to a boil, then simmer until the lentils are al dente, and have not split, about 7 minutes. Rinse the lentils with cold water and drain.

If the shelled edamame is frozen, rinse with cool water and drain.

In a large serving dish, combine the quinoa, lentils, kidney beans, edamame, yellow pepper, and red onion.

Make the vinaigrette in a small bowl by slowly whisking the olive oil into the lemon juice, rice vinegar, and garlic. Season with dried mint, 1/4 teaspoon salt, and pepper.

Pour the vinaigrette over the salad and mix well to coat everything. Taste and adjust seasonings. Stir in half of the chopped herbs, then garnish the top of the salad with more chopped herbs. Serve immediately, or chill in the refrigerator for up to four days before serving.

Quinoa Protein Salad

Quinoa Protein Salad

Recipe of Maureen Abood

Ingredients:
2 cups white quinoa, rinsed well
1/2 cup red lentils, sorted and rinsed
Kosher salt, for seasoning throughout
1 cup kidney beans, rinsed
1 cup shelled edamame
1 yellow bell pepper, finely diced
1 small red onion, finely diced
2 tablespoons fresh lemon juice
2 teaspoons rice vinegar
1/3 cup extra virgin olive oil
1 clove garlic, minced or grated
2 teaspoons mint salt or crushed dried mint
1/2 teaspoon freshly ground black pepper
Big handful fresh mint, cilantro, and/or basil, finely chopped

Directions:
In a small saucepan, combine the quinoa with 2 1/2 cups water and a teaspoon of kosher salt. Bring to a boil, then simmer, covered, until the quinoa is cooked, but not too soft and mushy, about 10 minutes (keep checking, tasting as you go). Pour off any excess water. Cool the quinoa completely; this can be done quickly by spreading the warm quinoa out on a sheet pan.

In another (or the same saucepan, rinsed), combine the lentils with 1/2 cup water and 1/4 teaspoon salt. Bring to a boil, then simmer until the lentils are al dente, and have not split, about 7 minutes. Rinse the lentils with cold water and drain.

If the shelled edamame is frozen, rinse with cool water and drain.

In a large serving dish, combine the quinoa, lentils, kidney beans, edamame, yellow pepper, and red onion.

Make the vinaigrette in a small bowl by slowly whisking the olive oil into the lemon juice, rice vinegar, and garlic. Season with dried mint, 1/4 teaspoon salt, and pepper.

Pour the vinaigrette over the salad and mix well to coat everything. Taste and adjust seasonings. Stir in half of the chopped herbs, then garnish the top of the salad with more chopped herbs. Serve immediately, or chill in the refrigerator for up to four days before serving.

Chili

"Wendys" Chili

Chili that tastes like the kind from that famous chain with the juicy, square burgers is easy to make and only needs an hour to simmer.

Ingredients

2 pounds fresh ground beef

1 quart tomato juice 

1 (29-ounce) can tomato purée 

1 (15-ounce) can red kidney beans, drained 

1 (15-ounce) can pinto beans, drained 

1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Directions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Five Bean Salad

5 Bean Salad

Serves 6-8

Ingredients

1 (8.75 oz.) can corn
1 (15 oz.) can kidney beans
1 (15 oz.) can garbanzo beans
1 (15 oz.) can pinto beans
1 (15 oz.) can cannellini beans
1 (15 oz.) can black eyed peas
3/4 cup extra-virgin olive oil
1/2 cup red onion, finely chopped
1/2 cup champagne vinegar
1/3 cup sugar
1 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
1/4 cup fresh cilantro, chopped
2 teaspoons oregano leaves, optional

Directions

Rinse and drain each can of beans and corn.

Toss the beans, corn and diced onion together with the olive oil in a large bowl.

Add salt and pepper, and mix well.

In a separate bowl, dissolve the sugar in the vinegar. Mix with the beans.

Toss well with cilantro and oregano, and serve at room temperature for maximum enjoyment.

Sweet Potato Veggie Burger

Sweet Potato Veggie Burger

Ingredients:

2 sweet potatoes 

1 (15 oz.) can kidney beans, rinsed and drained
1/2 small red onion, diced
1 cup carrots, grated
1 1/4 cups whole oats
1/2 cup cilantro, chopped
1 egg
1-2 tablespoons olive oil
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon turmeric
salt and pepper, to taste

*

Directions

Preheat oven to 400º F.

Cut sweet potatoes in half and place them cut side down on a baking sheet. Place in oven and cook for 30-40 minutes, or until tender.

Once cool, remove skins from potatoes, chop into pieces and set aside.

In a food processor, blend oats until they are a fine powder. Remove and set aside.

Add kidney beans, onion, sweet potatoes, carrots and cilantro, and pulse for 10 seconds. Then add in spices and salt and pepper.

Add egg and pulse for another 5 seconds, until semi-smooth.

Slowly pour in ground oats until mixture holds together.

Divide mixture into 4-6 burger patties.

Heat vegetable oil in a large pan or skillet over medium-high heat. Once hot, place burger patties in pan and cook each side for 3-4 minutes, or until golden and warmed through.