Cook the green beans in salted boiling water for about 2 minutes. You want them quite crisp, but with a tender heart.
Drain the beans and cool quickly in a bowl of ice water. Drain well again and place in a large bowl.
Add the cannellini and garbanzo beans to the bowl. Let the peppers and onions join in the fun, too. Toss everything together.
Combine the olive oil, vinegar, lemon juice & zest, garlic, mustard, rosemary and parsley in a jar with a tight fitting lid. Shake vigorously until the dressing is completely blended.
Pour the dressing over the salad ingredients and toss to coat everything. Taste and add salt and pepper if needed. Cover and refrigerate for at least 3 hours, overnight if you have the time.
Give it one more good toss before you serve it and taste again, making any adjustments. It's ready.
Cook the pasta according to the package directions. About 3 minutes before the cooking time is over add the green beans.
At the end of the cooking time drain the pasta and beans and rinse well with cold water. Pour the beans and pasta into a large bowl.
Cut the tomatoes in half and add them to the bowl.
Whisk the pesto, stock, and vinegar together until well blended. Pour the dressing over the ingredients and toss to coat well. Taste and add salt and/or pepper if needed.
Cover and refrigerate for at least 2 hours. Overnight is better.
When you are ready to serve, toss well and check for seasoning. If the salad seems dry add a little more vegetable stock or a splash of olive oil. Sprinkle the Romano cheese on top and serve.
Heat a large soup pot over medium high heat. Add the tablespoon of olive oil and swirl to coat the bottom of the pan. Add the onions and carrots and a pinch of salt. Cook for several minutes until the vegetables begin to soften.
Add the garlic, red pepper flakes and the bay leaves to the pot and cook another minute or two, stirring frequently.
Pour in the can of tomatoes, juice and all and the vegetable stock. Bring up to a boil over high heat. Reduce the heat to a simmer and cook covered for 20 minutes or so, stirring occasionally. At this point you can cool the stock and refrigerate until the next day. You can also complete the recipe at this time if you want.
Coat a non-stick pan with olive oil cooking spray and heat over medium heat. Add the artichoke hearts and cook for 5 - 6 minutes or so turning once until lightly browned on both sides. Remove from pan and set aside.
Repeat the above process with the zucchini slices.
When you are ready to complete cooking the soup, (re)heat the stock to a simmer. Add the chickpeas ans pasta and cook for 5 minutes, stirring it once or twice.
Add the green beans and cook for 4 minutes or until they are the amount of tender crisp you like.
Add the browned artichokes and zucchini and simmer everything gently until it is all heated through. This should only take a couple of minutes. Taste and add salt and pepper as needed.
Ladle into four soup bowls and top each with two of the toasted bead slices (recipe follows) and a drizzle of olive oil.
Cheese Toasts
Heat oven to 375 degrees. Lightly coat the bread slices on both sides with olive oil cooking spray and place them on a foil lined baking sheet. Toast for 8 minutes, turning once. Top with the cheese and return to the oven set on broil and cook until the cheese is melted and slightly brown.
Another Meatless Monday is ready for the record books. I have to say I rather like the challenge and subsequent creativity that this little experiment is providing. As a money-saving and health enhancing exercise it is good for Mama D’s Kitchen.Â
This week’s adventure was Vegetable Hash. I must give a good bit of the inspiration to a recipe I found in Cooking Light Magazine. While the ingredients were basically the same, I took a few liberties with quantities and techniques. I added “Toads in the Hole” to my version. This is the odd name that I use to describe a slice of bread with a hole cut out of the middle in which an egg is cooked to perfection or however the eater likes it. This was a staple when my kids were growing up. It was quick, easy, and could be eaten out of hand and on the run since mornings were not always pleasant in Mama D’s house.
Added color and a spark of flavor was provided by Roma tomatoes, parsley and green onions. The eggs, of course need no introduction. An added flavor component was “Herbs de Provence”. This is a dried herb blend that includes flavors that run the gambit from savory and marjoram to fennel and lavender. My blend smelled woodsy and a little sweet and when used in the correct measure gave an interesting depth of flavor. My word to the wise is add this a little at a time. In moderation it is interesting and pleasant, but too much and it becomes an ill-mannered Frenchman.
My Recipe Notes:Â I kept this on the light side using only 2 teaspoons of olive oil. My trusty box of good chicken stock added a little moistness as needed. A non-stick fry pan gave the eggs a fighting chance to come out intact. A lid was crucial to allowing the eggs to cook properly and insure the vegetables were tender crisp. Finally, I used a mixture of shredded Romano cheese and crumbled Feta to garnish the dish. Any hard or crumbly cheese would work. Go with whatever you’ve got on hand. This could probably serve four people, but they’d be raiding the refrigerator before bedtime, so it served the two of us lavishly, but still without guilt.
This rated 5 stars on the “Dear Husband Scale” so it will be making future appearances. Vegetable Hash could wander into Fall and Winter Meatless Mondays with a change of seasonal veggies and seasonings. Hope you’ll give this a try, and as always make it your own. Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Love, Mama D
Heat a large skillet and add the olive oil. Add the potatoes and onions to the pan. Sprinkle the herbs de provence on top and cook with out stirring for 5 minutes.
As you are cooking the vegetables add the chicken stock as needed to keep things moving.
Stir the potatoes and onions. Add the green beans and cook for another 3 minutes. stirring occasionally. Add the squashes and cook for 2 minutes or so.
Add the tomatoes, parsley and green onion to the pan and cook for several minutes.
Using a spatula, make four holes in the vegetable mixture. Break one egg into each of the holes. Cover and cook for 2 -4 minutes depending on how hard or soft you like your eggs.
Carefully scoop out the hash into shallow bowls. Top with the grated cheese
To make the garlic oil: Place olive oil and smashed garlic cloves in a small pan. Cook over low heat until the garlic is lightly browned and the oil has become fragrant. Allow to cool before removing the garlic. (use the garlic in marinades or as a seasoning)
Precook the potatoes: Cut the potatoes into 1 inch chunks. In Place the potatoes and a little water in a microwave friendly container. Cover loosely and steam in the microwave for 4 minutes or so. The potatoes should be barely tender. Set aside to cool.
Prepare the veggies for the grill: Slice the squash in 1/2 inch thick diagonal slices. Trim the ends off of the beans. Cut the onion in half lengthwise. Halve or quarter the peppers.
Heat a grilling basket and a flat grate on the grill. Coat with olive oil cooking spray. Take 1/2 tablespoon of the infused olive oil and toss with the potato chunks. Use the rest of the oil to brush the vegetable slices.
Put the potatoes in the basket and the vegetables on the grate. Grill, tossing the potatoes and turning the vegetables occasionally. It should take about 15 minutes to have everything turn golden.
Remove the vegetables to a cutting board. Cut in chunks that are about the same size as the potatoes. Place in a large serving bowl along with the potato chunks.
Add some freshly ground pepper and a pinch of salt and toss to combine everything. Drizzle the balsamic over everything and enjoy!
