5-ingredient or less recipes can be a game changer in the kitchen, especially around the holidays. Eggs are wonderful as a fast weeknight dinner or holiday brunch and a frittata couldn’t be easier. Here we are combining eggs with chickpeas, fresh rosemary and parmesan cheese. Don’t be fooled. This small list of ingredients packs big…
Tag: beans
Tuscan Shrimp and Beans
Cook’s Illustrated featured this recipe back in March/April 2017. Whenever I see “Tuscan” in the title of a recipe, I’m sold. You will find a bounty of beans in many Tuscan dishes (which is why I like them) and adding shrimp to the beans seemed like a winning combination. This deeply flavored dish is a…
The Basics of Cooking Beans
I’m pushing beans again because I’m trying really hard to get you to eat them several times a week. Although I’m not denying that canned beans are fast, easy, and nutrient-dense, cooking dried beans is definitely worth the little bit of extra effort. The texture and flavor are so different from canned beans, plus you…
Peanut Butter, Chocolate Chip, (and bean) Energy Bites
This recipe was sent to me by a friend and I was pleasantly surprised by these little bites. I knew the peanut butter and chocolate chips would be delicious but I wasn’t sure about the addition of beans. The beans add creaminess, texture and of course, essential nutrients and fiber but thankfully you can’t detect…
The Basics of Cooking with Beans
My new cooking goal is to master the craft of cooking dried beans. This should be simple but my past experience resulted in soft, mushy or mealy beans but then I stumbled upon the website, Rancho Gordo. It inspired me to start cooking dried beans and to stop opening a can. Rancho Gordo beans are beautiful,…
After Vacation Dinner When You’re Tempted to Order Out
After you’ve been away on vacation for several days, you walk-in the door and the first thing you hear from the troops, “What’s for dinner?” The fastest and easiest solution (but we know it’s not the healthiest) is to order out. I challenge you to choose another option. If you are keeping your pantry stocked…
Friday Night Taco Pizzas with Zucchini Ribbons
These little pizzas make for a fun Friday or Saturday night dinner with the kids. The “crust” is a whole grain corn tortilla which makes a perfect serving size for young children. They are topped with a homemade spicy bean spread, seasoned ground turkey, a sprinkle of cheddar cheese and plain yogurt. You could create…
A 3 Minute Salad from the Salad Bar in the Fridge
It’s a busy morning and I’m rushing to get to work. With salad bar ingredients already prepped in the refrigerator, it took me 3 minutes to assemble a salad (I timed myself). I added chopped kale mix, garbanzo beans, beets, cucumbers, yellow peppers, hard-boiled egg, a rectangle of baked tofu, a small handful of chopped…
Meatless Monday with Gnocchi, Swiss Chard and White Beans
Here’s a delicious, nutrient-packed recipe from Eating Well Magazine that can fit into even the busiest of schedules.The protein comes from the beans which work well with the gnocchi and Swiss chard. For extra flavor, I added some jarred pesto from Costco because it’s always in my fridge. I used frozen gnocchi instead of fresh so…
Leftover Lunch Bowl
It’s Thursday and coming to the end of week so the refrigerator is getting a little sparse. Today I pulled together a lunch bowl with whatever was left from the week. I started with 1/2 a bag of leftover Fresh Express (which I like because you get a mix of cruciferous-rich veggies like kale and…
2016 is the Year of Pulses
Pulses are legumes. Garbanzo, kidney, lima, and pinto beans. Edamame, lentils and black beans. The list can go on but you get the idea. Legumes are rich in plant protein (1/4 cup has as much protein as an egg), high in soluble fiber (helping to lower cholesterol levels and feed the good bacteria in your…
Judy Matusky, RDN, LDN 