Tag: cannellini beans

The Further Adventures of Mama D and the Bean

“Beans, beans, the musical fruit…” I remember that little ditty from my youth. Beans have gotten a bad rap due to their intestinal music properties. (By the way, that can be partially remedied by draining and rinsing the canned ones and soaking the dry ones over night.) Beans are a magical vegetable.  Not in the Jack and the Giant manner but as a nutrition source. They pack a lot of nutritional value at a very small price, two qualities that Mama D holds very near and dear to her heart.

Today the spotlight is on Cannellini beans. These large white beans are the toast of Tuscany. So much so, that Tuscans are sometimes called “Mangiafagioli” or Bean Eaters. The versatile Cannnellini can be featured in soups,DIGITAL CAMERA and pasta dishes.DIGITAL CAMERA

They make wonderful guilt-free dips as well. (Check these out on my RECIPES page)DIGITAL CAMERAI like the nutty flavor and smooth, almost creamy texture in all kinds of dishes. Occasionally I cook them from dry but most of the time I just open a can. These white kidney beans, as they are sometimes called, are available everywhere. Most large grocery stores have a house brand and even Aldi has started carrying them. They give you a generous nutrition payout without a lot of financial investment. A half cup serving has around 100 calories and very little fat. The fiber and protein numbers are impressive as well (over 6 grams of each). Each can has up to four servings and rings up at well under a dollar. That’s a bargain any way you look at it.

Cannellini go well with the flavors of Tuscany. Lemon and garlic, olive oil and fresh herbs are the perfect  companions.DIGITAL CAMERAThis post however is about my latest Cannillini adventure, and here these lovely beans are taking center stage. Presenting the Cannellini Burger!DIGITAL CAMERA

This is a riff on the ever popular Veggie burger, this time starring the great white kidney, of course. Joined by onions, garlic and sun-dried tomatoes and enhanced with parsley, rosemary, and fennel seeds these were tasty and healthy.DIGITAL CAMERA

The ingredients were combined in the processor to  create a chunky paste. A few beans were left whole for added texture and interesting appearance.

DIGITAL CAMERAOnce formed into patties, they spent several hours in the refrigerator to set up prior to cooking.DIGITAL CAMERAOnce they were settled in the fry pan lightly coated with olive oil, they cooked to golden perfection in a matter of minutes.DIGITAL CAMERAI garnished them with shaved Romano Cheese, giving them a pleasant  jolt of sharp cheese flavor. I used my beloved Sandwich Thins as the base and mixed baby greens as the cushion. Red Pepper and Artichoke Tapenade garnished one version.DIGITAL CAMERAWhile sliced tomato and sweet onion graced another.DIGITAL CAMERAThese tasty burgers will be making return appearances on Meatless Mondays and beyond. Give this recipe a try. Once you’ve gone bean, you’ll be coming up with your own variations and reaping good taste and a healthy alternative to meat. Mama D

Cannellini Burgers
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Cannellini Burgers
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Ingredients
Servings:
Instructions
  1. Put the oats, fennel seed, onion and garlic in a food processor. Pulse until coarsely chopped.
  2. Add a little more than half of the beans, the parsley, rosemary, and tomatoes and pulse until almost smooth. Add the egg and process until everything is blended.
  3. Spoon the mixture into a bowl. Add the remaining beans and salt and pepper to taste. Stir to combine.
  4. Form the mixture into four patties. Spray a plate with cooking spray and place the patties on the plate. Cover with plastic wrap and chill for at least 2 hours.
  5. Heat a large skillet and add the olive oil. Put the patties into the pan and cook over medium high heat for 4 minutes or so. You want a nice golden brown.
  6. Flip the patties over and continue to cook another 4 minute or so until the second side is equally as golden as the first.
  7. Serve on buns or sandwich thins with the garnishes of your choice.
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Those Lazy, Hazy, Salad Days of Summer

Nat King Cole sang about “Those Lazy, Hazy, Crazy Days of Summer” touting the pleasures of soda, pretzels, and beer along with weenies, beaches, girls in bikinis, and drive-ins. It was the early 60’s and I was bursting into my teenage years. I was old enough to know that the song was corny, but young enough to memorize all the words.

Here in the Midwest, August brings the hottest and haziest weather. It’s a time that can make one lazy and perhaps a little crazy. While soda, pretzels, and especially beer have their place now, these are the salad days of summer. Gardens and farm stands are bursting with a bounty of fruits and vegetables. Even grocery stores are featuring produce from closer to home. Farm standThe weather is warm and the kitchen can be hot so a salad makes a perfect supper. A bed of greens can be topped with almost anything, be it grilled, sautéed, or even left over, creating a one plate meal that is satisfying, healthy, and easy on the cook as well.

A recent al fresco supper featured a Cobb Salad Mama D style. Mixed greens, were graced with grilled chicken, pepper bacon, and aged gouda cheese. A drizzle of Ranch Dressing was a perfect topping. Subtly different but familiar enough to please everyone.DIGITAL CAMERAA salad can be created on the spur of the moment using whatever is on hand. A few Sunday nights ago, supper started with a visit to the pantry followed by a browse through the refrigerator. Cannellini beans spent some quality time with chopped red bell pepper, red onion and a bit of olive oil and white balsamic.DIGITAL CAMERAWhen everything was well acquainted, it joined some mixed greens, olives, tomatoes, feta cheese and toasted pine nuts to create a tasty and healthy meal.DIGITAL CAMERAThere are other times when my salads are carefully thought out and planned around specific ingredients. I had some wonderful Rainier Cherries that were begging to take center stage. These cherries have red and gold skin surrounding golden flesh that seem to shout for attention. The flavor is sweet yet slightly tart. Pitted and halved they were beautiful. Turning my back on dessert, I decided to feature them in a main dish salad. Toasted walnuts and grape tomatoes were other colorful additions.DIGITAL CAMERA

Herb coated chicken breasts were sliced and added to the salad giving it a protein boost that was incredibly tasty. The “secret” ingredient here was olive oil/cracked black pepper low-fat mayonnaise. Mixed with fresh herbs it coated the chicken and kept it moist and oh, so flavorful! This would make a wonderful main dish with a vegetable of your choice as well.DIGITAL CAMERAA honey, mustard, and white balsamic vinegar dressing brought out the tangy sweetness. I used a lemon infused olive oil to make the vinaigrette, but any extra virgin olive oil would be perfect, too.  A few crumbles of blue cheese gilded the proverbial lily.

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Chicken and Cherry Salad
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Servings
2
Servings
2
Chicken and Cherry Salad
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Servings
2
Servings
2
Ingredients
Honey Balsamic Dressing
Servings:
Instructions
  1. Mix the parsley, chives, and thyme with the mayonnaise. Spread the mixture on both sides of the chicken breasts.
  2. Heat a fry pan over medium heat. Spray lightly with non-stick spray. Add the chicken breasts and cook, turning once until cooked through, about 5-7 minutes per side. Remove from pan and allow to cool slightly.
  3. Make the Dressing: Combine the dressing ingredients in a small jar with a tight fitting lid. Shake until everything is blended together. Refrigerate until ready to use.
  4. Toast the walnuts over low heat in a small fry pan. Cut the cherries in half and remove the pits. Cut the grape tomatoes in half lengthwise. Set all of these aside.
  5. Divide the lettuce between two large plates. Slice the chicken thinly and place on top of the lettuce. Sprinkle the cherries, tomatoes and walnuts on top of the chicken. Drizzle some of the dressing over the salad. Top with the blue cheese crumbles and serve.
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Summer still has a few more weeks to reign supreme. Many fruits and vegetables have yet to reach their peak. I’ll be romping through the garden (and produce department) many more times and I’m sure I’ll have some interesting things to share. I’d love to hear about your latest salad adventure…Keep in touch.  

                                                               Love, Mama D

 

Thankfulness

As Thanksgiving approaches, we all reflect on what we have. I wanted to spend this week reflecting on all the things that I’m grateful for; my family, food; cooking it and enjoying it, and the future, still not clear but always bright. This is a food blog and there will be recipes, but first things first…

271453_4650818580930_585824410_oThis has been a life changing year for me, and it has had an impact on my family. I’m grateful for all the support they’ve given me as I’ve worked on creating my DIGITAL CAMERAnext chapter.  I have four men in my life. One bought a house, one moved out (for I think the last time), one makes me proud as I watch him grow into a fine young man and the fourth shows me everyday why I made the right decision to marry him.               Thanks guysDIGITAL CAMERA

Food has always been an important part of my life. Learning to cook from my parents, cooking for my own family, and cooking for friends. There’s so much love there, my mind boggles and I’m filled with gratitude.

Nothing warms the heart like soup (Liquid Love). I make soup at least once a week. This week it was White Bean and Kale Soup. Cannellini Beans and Tuscan Kale in a rich chicken stock. Quick, easy, and delicious.

White Bean and Kale Soup
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This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
White Bean and Kale Soup
Print Recipe
This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium heat. Add the olive oil and let it get hot. Add the bacon and cook stirring often until it is just crisp. Remove the bacon from the pan with a slotted spoon and drain on paper towels. Set this aside for later.
  2. Add the onions and garlic to the pot and cook until the onions begin to soften and the garlic is fragrant, stirring frequently. This should take 5 minutes or so. Add the kale and thyme and cook until the kale is wilted, another 5 minutes.
  3. Add the chicken stock, cover and bring to a boil. Remove the cover, add the cannellini beans and reduce the heat to simmer. Continue to simmer (about 20 minutes). Meanwhile cook the the pasta.
  4. In a seperate pot, bring 4 quarts of water to a boil. Salt the water and add the linguini. Stir occassionally as it returns to a boil. Cook the pasta until it is al dente, about 6 - 7 minutes. Drain the pasta, rinse it in cold water to stop the cooking and set it aside.
  5. Remove the thyme sprig (it should just be a stem) and the garlic cloves from the soup. Add salt and pepper to taste.
  6. To serve, divide the linguini into 4 bowls Ladel the soup on top of the pasta. Garnish each serving with the reserved bacon and the shaved cheese. Sprinkle with a few red pepper flakes if you'd like. Enjoy
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This Thanksgiving marks the first time there will be just two of us at the table. It will feel a little strange, but it has also been a chance to re-think the Feast. There is no whole bird this year. I’ve opted for a boneless turkey breast that I’m going to stuff and roll. 140The stuffing (correct term as it’ in the bird more or less) is Sausage and Artichoke.

Artichokes always appear in my stuffing, an homage to our years in California. This year the Sour Dough is being replaced by  Herbed  Focaccia that I made earlier this week. I had it on hand, and not to sound like a snob, but I haven’t found a good sour dough here. It is complimented by lots of onions and garlic, hot Italian sausage, some roasted red peppers for color and a bit of sautéed Baby Kale for a small dose of healthy.

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As with all my recipes this one is open to suggestions. Change the bread, though I believe hearty or artisan breads work best. I use a relatively small amount of bread, but that’s just me. Add more bread and increase the chicken stock or add eggs and cream to get enough moisture. I find this dressing flavorful enough, but salt, pepper, herbs and even a little lemon zest can be added to make it your own.

Artichoke and Italian Sausage Dressing/Stuffing
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A versatile and flavorful stuffing. Perfect with turkey or chicken. Ingredients can easily be changed to your taste. Bake it in a casserole to create a crisp top and almost creamy interior. it could even be a one dish meal...if your a stuffing fan like me.
Servings
8
Servings
8
Artichoke and Italian Sausage Dressing/Stuffing
Print Recipe
A versatile and flavorful stuffing. Perfect with turkey or chicken. Ingredients can easily be changed to your taste. Bake it in a casserole to create a crisp top and almost creamy interior. it could even be a one dish meal...if your a stuffing fan like me.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Heat olive oil in a large skillet. Crumble the sausage into the pan and cook until the sausage is no longer pink. Remove the sausage from the pan and drain on paper towels. Leave the drippings in the pan.
  2. Add the onion to the pan and cook over medium - low heat until the onions are turning golden (About 10 minutes). Add the garlic and artichokes, raise the temperature to medium and saute until everything is golden. (about 5 minutes). If things are getting too dry, add a little chicken stock.
  3. Add the kale and saute until it is wilted (3 - 4 minutes). Add the red pepper toss to combine and continue to cook for 5 minutes longer adding chicken stock to keep things moving. Remove from heat and let cool.
  4. In a large bowl combine the bread cubes, cooled vegetables, and the cheese. add the 2 cups of chicken stock and toss to combine everything The mixture will be quite wet.. Cover and refrigerate overnight. This will allow the bread to absorb the stock and the flavors to meld.
  5. Use this as a stuffing for a turkey breast, a casserole side dish or just a guilty pleasure.
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155 That leaves the Future. Five months of not working has felt odd. It’s the first time in forty years I haven’t gone off to work everyday. I have however, learned that I love cooking and writing about it. It is a job without a name (other than Mama D’s Kitchen of Love). I’m reflecting on the direction I want to go with food. Catering? Food Writing or Cookbooks? Fry cook on Venus? Thanks to a wonderful husband who has given me the gift of following my passion, I can take my time figuring it out. I love you, Jeff.

As you sit down to your Thanksgiving dinner this year be thankful for the people you’re sharing it with, the food on your plate, and what tomorrow holds.

 

 

 

 

 

 

 

 

 

 

Mama D & The Bean…A Love Story

Once upon a time there was a little girl growing up in Melrose Park. Her mother was a very good cook and the little girl liked everything her mother made. Everything that is, except Pasta Fagioli. The little girl dreaded Fridays when Pasta Fagioli was on the menu. What was it about this bean and pasta soup? It was probably the celery, but the little girl was sure it was the beans. So beans became the food she wouldn’t eat. She wouldn’t eat celery either, but that’s another story.

The little girl made some exceptions as little girls were apt to do. She loved Lupini, brined beans that you bit open and DIGITAL CAMERAsqueezed  into your mouth. She also liked Ceci, Garbanzos roasted until crunchy and salted liberally. These were really “snack beans” that she had when “The Feast” was going on. The Feast of Our Lady of Mount Carmel was a week-long religious celebration that happened every mid-July (120 years this past July). The Novena, Procession and Outdoor Mass were the stars, but for the little girl the carnival and the wonderful street foods were the highlights. Since she lived just a block away from the festivities she would walk down every night ride the rides, play the Mouse Game, and come home with a paper bag of Ceci or Lupini and occasionally Red pistachios ( she was almost an adult before she learned they weren’t red everywhere).

Well, the little girl grew up. She still didn’t like celery, but she started to like beans. First there was Chili; the creamy/chewy texture the beans added were pleasant. Then came Split Pea Soup; the earthy taste of the peas combined with the smokiness of the ham were also satisfying. And she even came to love Pasta Fagioli. This isn’t about Pasta Fagioli, but it is about Legumes.

Now the little girl is more than all grown up and she eats beans at least once a week. Usually it’s in soup or a side dish, occasionally it’s in chili and quite often it’s as an appetizer. She’s learned how good beans are for her. They’re  low in fat,  high in fiber, and they are also cheap. What’s not to love about that?  Beans are versatile, and are available everywhere.

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While beans are the go to protein for many vegetarians, I like mine with meat; usually a pork product. I’ve recently made two Legume driven soups with Italian Sausage as the co-star. I DIGITAL CAMERAmade the Sausage and Lentil Soup that I found on Proud Italian Cook’s Blog site. It was a simple blend of Lentils, Fennel (I REALLY don’t like celery), and Tomatoes that were combined with Sausage and the requisite Onions, Carrots, and Garlic. Lentils are the quickest cooking legume, so this soup was ready in less than an hour. The lentils became almost creamy and the spiciness of the sausage was a great counterpoint.

I also made a White Bean and Sausage Soup. This used canned Cannellini Beans and sliced sausage. Using canned beans has it on the table in about half an hour. It was almost thick enough call it a stew and was so satisfying that it is now part of Mama D’s soup arsenal.

Sausage and Cannellini Soup
Print Recipe
Quick Easy and Delicious. This hearty soup only needs some crusty bread.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Sausage and Cannellini Soup
Print Recipe
Quick Easy and Delicious. This hearty soup only needs some crusty bread.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. In a large skillet, heat olive oil until hot. Add the sausage and cook 5 minutes or so, until browned on all sides.
  2. Add carrots and peppers to the sausage and cook stirring often for 2 - 3 minutes Add the garlic and cook 1 minute more until ii is fragrent. Be careful to not let the garlic burn.
  3. Stir in the remaining ingredients into the pan and bring to a boil. Reduce the heat to low and simmer approximately 15 minutes. The soup should thicken slightly and the sausage should be cooked through completely.
  4. Serve with a generous sprinkling of Peccorino Romano cheese.
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DIGITAL CAMERAI added Red and Pinto Beans to  Pulled Pork and created a wonderful Pulled Pork Chili. The liquid was chili based, and was fired up with chipotle and jalapeno. The richness of the pulled pork and the heat of the chili were mellowed by the beans.

We’ve all had Humus; Garbanzo Beans and Tahini blended with lemon. garlic and herbs that is wonderful with pita chips or crudites.  I’ve come up with another bean dip that uses Cannellini Beans blended with lemon juice, garlic, rosemary and parsley. If you use lemon infused olive oil you’ll have a deeper and richer lemon flavor.

Tuscan Bean Dip
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Quick easy and oh so yummy.
Servings
6
Cook Time
15 minutes
Servings
6
Cook Time
15 minutes
Tuscan Bean Dip
Print Recipe
Quick easy and oh so yummy.
Servings
6
Cook Time
15 minutes
Servings
6
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Combine oil and smashed garlic cloves in a small pan.. Heat for 2 minutes or so over low heat until garlic just becomes fragrent. Remove from heat and allow to cool.
  2. Put all of the ingredients in a food processor. Pulse until mixture is coarsley chopped. Scrape down bowl and process until fairly smooth or the texture you want.
  3. Serve with crudites, chips or crostini
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What’s the moral of this story? Everyone grows up eventually and so does their taste in foods. Trying new foods and ways to prepare them continues the growing up process. The adventure never ends and therein lies the happily ever after.

Love, Mama D