Italian Sausage Soup with White Beans and Spinach

INGREDIENTS:

• 1 pound mild Italian sausage, casing removed
• 1 large vidalia onion, diced
• 2 garlic cloves, minced
• 1 tablespoon Italian seasoning blend
• 5 cups chicken stock
• 1 14.5 ounce can diced tomatoes
• 1 15.5 ounce can cannellini beans, rinsed and drained
• ½ cup small cut pasta, like shells or ditallini
• 2 cups baby spinach
• grated parmesan cheese, for serving

DIRECTIONS:

1. Place a large pot or dutch oven over med-high heat and add the sausage, breaking it up in to small pieces with a fork as it browns. Continue cooking until the sausage is no longer pink. Transfer the sausage to a bowl with a slotted spoon and discard all but 1 tablespoon of fat.
2. Return the pot to the stove and add the onions. Cook the onions until translucent, approximately 4-5 minutes. Add the garlic, cooking for one minute until fragrant.
3. Stir in the Italian seasoning and ¼ cup of chicken stock to deglaze the pan being sure to scrape up any brown bits with a wooden spoon.
4. Stir in the tomatoes, beans, sausage and remaining stock. Add the pasta and bring the soup to a boil. Cook for 6-7 minute or until the pasta is al dente.
5. Stir in the spinach. Serve immediately topped with parmesan cheese.
6. FROM - 
The Suburban Soapbox

LAYERED SALAD in a GLASS CAKE PAN

serves 8 to 12

1 head iceberg lettuce

1/4 cup chopped purple onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped, fresh mushrooms

12 oz. package frozen peas, thawed

2 cups real mayonnaise

2 Tablespoons sugar or honey

1/4 lb. grated cheddar cheese (I like extra sharp)

1 lb. lower-sodium bacon, fried, cooled and crumbled

(may replace/add in cooked lentils, chickpeas, black beans, e.g.)

1) Remove core from head of lettuce. Cut head into quarters. 

2) Carefully separate the lettuce layers. Put half of them in the bottom of a 

9 x 13, glass cake pan. 

3) Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen (thawed) peas. 

4) Combine the mayo with the sugar. Spread half of the mayo mixture over the salad. Top with half of the cheese and half of the bacon. 

5) Repeat with another salad layer, starting with lettuce and ending with bacon. 6) Cover cake pan tightly with foil. Place in refrigerator and chill for at least 12 hours and up to 24 hours. Cut into 8 to 12 square pieces. Salt and pepper to taste. Serve.

GRANDMA PARSON'S BAKED BEANS

OVEN - 350 degrees

INGREDIENTS:

2 lbs. Great Northern (or Navy) beans uncooked
2 lg. onions chopped
salt/pepper to taste
1/4 cup molasses
4 TBSP brown sugar
1/2 lb bacon or 1/4 lb. salt pork

DIRECTIONS:

Wash beans and place in a cooking kettle. 
COVER beans with water to 2 inches above beans.
SOAK beans overnight

ADD enough water to cover expanded beans.
ADD onions, salt and pepper.
BRING to a BOIL and let SIMMER until beans are TENDER.
STIR in sugar and molasses.

PLACE beans in a baking dish and place strips of bacon on top.

BAKE at 350 degrees uncovered approximately 1 hour or until they reach desired thickness.

* Was always a favorite at family gatherings in Bainbridge, NY

3 PARTY DIPS using PULSES (beans, chickpeas, lentils. etc.)

PULSES: the edible seeds of various crops

 (as peas, beans, or lentils) of the legume family

2016 is the YEAR of the PULSE!!

Pulses are a great tasting addition to any diet. They are rich in fiber and protein, and have high levels of minerals such as iron, zinc, and phosphorous as well as folate and other B-vitamins. In addition to their nutritional profile and links to improved health, pulses are unique foods in their ability to reduce the environmental footprint of our grocery carts. Put it all together and these sensational seeds are a powerful food ingredient that can be used to deliver the results of healthy people and a healthy planet.

Really Awesome BLACK BEAN BURGERS

• OVEN 350 degrees or GRILL
• FROM -  http://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html
• INGREDIENTS:
• 2 (15 ounce) cans black beans, rinsed and drained
• 4 tablespoons vegetable oil, divided
• 1 medium onion, finely chopped (about 1 cup)
• 1 large poblano pepper, finely chopped (about 1 cup)
• 3 medium cloves garlic, minced
• 1 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon sauce
• 3/4 cup roasted cashews
• 1/2 cup finely crumbled feta or cotija cheese
• 2 tablespoons mayonnaise
• 1 whole egg
• 3/4 cup panko bread crumbs
• Kosher salt and freshly ground black pepper
• Cheese as desired, such as pepper jack, cheddar, muenster, or Swiss (optional)
• 6 to 8 hearty hamburger buns

DIRECTIONS:

1. 1.
   Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
2. 2.
   While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chili and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.
3. 3.
   Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.
4. 4.
   When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.
5. 5.
   To cook on the grill: When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. To cook Alternatively, set half the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Form bean mixture into 6 to 8 patties as wide as your burger buns and brush top sides with oil. Place on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes. Brush tops of burgers with oil. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired.
6. 6.
   To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
7. 7.
   Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.
8.    

9. 
   
10. 
    

Janet's CORN and BLACK BEAN SALAD

                             
                               Nice and easy to make for a hot summer meal or side

INGREDIENTS:


1 large can, (28 oz.) black beans, rinsed and drained

2 - 3 cups frozen corn kernels (or, if you're ambitious, fresh cut off the cob!)

1 red bell pepper, seeded and chopped

1/2 red onion, chopped

8 – 10 cherry tomatoes or 1/2 cup any tomato seeded and chopped

1 1/2 tsp ground cumin, half a palm full

2 tsp hot sauce, just eyeball the amount (whatever your favorite hot sauce may be)

1 lime, juiced (or, bottled lime juice 3 TBS +/-....to taste)

2 TBSP vegetable or olive oil, eyeball it

2 TBSP chopped Cilantro/Coriander leaves

Salt and pepper

Combine all ingredients in a bowl. Toss ingredients together. 

Let stand at least 15 minutes for corn to fully defrost and flavors to combine.


OPTIONAL - 

* Add a couple TBSP of sugar or fruit for a sweet/tangy taste (cut up pineapple or mandarin

oranges)

* Add avocado slices on the side...or chop them up and add them right in

ACE'S BEAN MEDLEY

Not really a chili...

Not really a soup or stew...

Could be vegetarian or not...

A nice warm side of beans for whatever meal of the day

INGREDIENTS:

1 can of small red beans (15 oz) 

1 can of black beans

(or, whatever beans of your choice)

small onion - minced

celery minced

yellow or red pepper minced

carrot minced 

1 tsp. or more of garlic

1 Small can of petite diced tomatoes (without the juice for starters)

Small bit of meat (optional)...leftovers are good for this (pork roast, bacon, steak)

DIRECTIONS:

Mince up meat pieces - cook them in a splash of olive oil

Remove from pan, quickly cook down the remains with wine or stock

Saute onions, celery, carrots...add in pepper and garlic 'til tender

Drain and add in beans

Add whatever spices work for your palate

Chipotle

Cumin

Cayenne

Bay Leaf

Salt and Pepper

Can add in chopped spinach, chard or kale

Slowly cook it all down, if you want it juicier add in more stock/liquid from tomatoes

Serve over brown rice, under your morning eggs, with a dollop of sour cream....

as you like it!

JANET'S BIG POT O' CHILI

JANET'S BIG POT O' CHILI

1 LB ground beef (and/or turkey)
1 medium size onion
some garlic (to your taste)
Salt/pepper

Cayenne
Paprika
Chili powder
Cumin

In a BIG cooking pot - -
SAUTE onion in some olive oil until nice
Add in garlic at the end
Take it out of the pot, set it to the side

CRUMBLE in burger/turkey combo
If you'd like, can add sausage (take off casing before) when cooking up the meat

Salt and pepper when browning

When burger looks browned scoop out excess drippings

ADD SPICES -
About 2 TBS each of PAPRIKA and CHILI POWDER
About 1 TBS each of CUMIN and CAYENNE
MIX all into the burger mixture
ADD - onion/garlic into the meat mixture
ADD - one BIG can of Petite Diced tomatoes, plus another small can

DRAIN and RINSE in cold water -
      1 can of Red Kidney Beans
      1 can of Black Beans
       1 can of White Beans
(You can add more of all of these - tomatoes and beans - to your taste and consistency)

MIX everything together
Let it SIMMER for however long you can wait

ENJOY!