Garbanzo Beans And Tomato Stew ~ Vegan and Gluten Free

Garbanzo With Tomato Stew

Ingredients:

1 cup dried garbanzo beans

¼ cup olive oil

1 onion, chopped

2 carrots, chopped

4 small potatoes, peeled and chopped

2 cloves garlic, finely chopped

1 can (14.5 oz.) diced tomatoes with juice

½ tsp. dried thyme

1 cup water

salt and pepper to taste

½ cup chopped parsley

Directions:
Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. Put beans in heavy saucepan, cover with two inches of water and bring to a slow boil. Reduce heat and simmer uncovered until tender (35-45 minutes).

In large pot, heat oil and sauté onions 5 minutes, stirring occasionally. Add carrots, potatoes and garlic and cook for 5 minutes more. Add tomatoes, thyme, cooked beans, water, salt and pepper. Cover and simmer gently until the potatoes are tender, 15 to 20 minutes. Serve stew garnished with parsley.      Serves 4

Lemony Corona Beans with Olive Oil and Garlic

Lemony Corona Beans With Olive Oil And Garlic

Corona Beans– giant buttery white beans seasoned with olive oil, garlic, fresh herbs and lemon zest. Serve as a vegan main or side dish or add to salads and Buddha Bowls. Rancho Gordo.com for heirloom beans.  They sell the best beans.

Ingredients:
1 lb dry Royal Corona Beans (or substitute white beans or cannellini beans), soaked in water 4–12 hours with 2 tablespoons salt.  (see notes)
2 teaspoons kosher salt
2 bay leaves
3 celery sticks, cut into 3 inch pieces
1 onion, quartered
4 garlic cloves, smashed
a few fresh sage leaves or thyme sprigs ( optional)
3 tablespoons olive oil
zest of one lemon
¼ cup fresh parsley leaves
salt and pepper to taste
Aleppo chili flakes ( or regular), optional.
another option: a couple spoonfuls of Chermoula , Gremolata or Zhoug

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Directions:

Place soaked beans in a large dutch oven ( or Instant Pot) and cover with 3-4 inches of water.  Add salt, celery, garlic, onion, bay leaves and herbs.

Bring to a boil, lower heat and cover, simmering until tender, about 1 ½-2 hours.

Drain, saving liquid and remove aromatics. Place in a serving dish or back into the pot, adding back ½ cup-1 cup of the warm cooking liquid, olive oil, lemon zest, fresh Italian parsley and salt and pepper to taste.

For an extra burst of flavor stir in a couple tablespoons of chermoula, gremolata or zhoug!

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Notes

To make in the instant pot, place the soaked beans and cover with 4 inches of water. Add salt, celery, garlic, onion, bay leaves and optional herbs. Add a tablespoon of oil ( to minimize foaming)

Pressure cook Royal Corona Beans on High for 60 minutes. Naturally release. Continue with recipe. Pressure cook White Beans 25-30 minutes, Cannellini Beans 35-40 minutes.

*Adding salt your soaking water and your cooking water will actually help soften tough skins ( it helps break apart the calcium and magnesium ions in the outer skin) which makes the skin softer and more permeable, allowing water to penetrate more easily into the bean itself, and promotes even cooking. I realize there are a lot of opposing views on this out there- and for years I never salted until after cooking, but I’ve found I have better results ( better texture and flavor) with salting- and especially salting the soaking water. Do whichever method you please. 🙂

Carrot And Sweet Potato Soup

Carrot and Sweet Potato Soup

With carrots, sweet potatoes and apples, this savory soup with a hint of sweetness is the essence of Fall.

Ingredients:
4 tablespoons unsalted butter
2 medium yellow onions, chopped
1 tablespoon curry powder, plus a bit more for serving
1 pound carrots, peeled and chopped into 1-inch pieces
1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
8 cups chicken broth
1-3/4 teaspoons salt
1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped
2 tablespoons honey
Freshly ground black pepper

Directions:
In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.

Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. 

(Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) 

Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. 

(Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

Ultimate Chicken Casserole

Ultimate Chicken Casserole

Ingredients:
2 cups egg noodles, cooked
2 cups chicken, cooked/shredded
2 cups corn *I used frozen, canned works too
1 cup milk
2 cans cream of chicken soup*10 oz cans
1 onion, diced
1 tbsp garlic, minced
1/2 cup cheese, shredded  (cheddar, any type works)
1/2 cup bacon, cooked/chopped
3/4 cup French fried onions
salt/pepper (to taste)

Directions:
Preheat oven to 350 degrees and grease a 9x13 baking pan with cooking spray.

In a medium bowl, combine the cooked pasta, chicken, corn, milk, cream of chicken, onion, garlic, cheese, bacon, and salt/pepper.Pour mixture into greased pan.

Sprinkle French fried onions evenly on top.
Place pan into preheated oven and bake for about 30 minutes.
Remove from oven and serve warm!

Avocado Chicken Salad

Avocado Chicken Salad

Ingredients:

2 or 3 boneless chicken breasts

1 avocado 

1/4 red onion, chopped

1/2 lime, juiced

2 tablespoon cilantro

Salt and pepper to taste

Directions:

Cook chicken breasts, when done cool and shred.  Mix with other ingredients.  Serve also on toasted bread slices.

Potato, Sausage, And Spinach Soup ~ Instant Pot

Potato, Sausage, And Spinach Soup

Ingredients:
1 pound spicy Italian sausage
1/2 teaspoons crushed red pepper flakes
4 medium yellow potatoes, diced
1 medium white or yellow onion, diced
2 tablespoons garlic, minced, about 4 cloves
4 cups chicken stock
4 cups fresh spinach
1/2 can coconut milk, or more, to taste
Salt and fresh cracked pepper, to taste

Directions:

1. In the preheated insert of you Instant Pot in sauté mode, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces.

2. When sausage slightly browned and almost cooked through, stir in the onions and garlic and cook another 2 or 3 minutes.

3. Pour the chicken broth into the Instant Pot. Add the potatoes, salt, and pepper and close the lid. Set to cook for 10 minutes.

4. When done, carefully remove the lid and keep in reheat mode. Stir in the spinach and coconut milk; heat through until spinach is bright green and softened. Adjust seasoning with salt and pepper and serve immediately. Enjoy!