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Recipes
Chickpea Bajane
By beanie
1. To prepare quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat
- Quinoa:
- 2 teaspoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 cup organic vegetable broth
- 1 cup water
- 1 cup uncooked quinoa
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon salt
- Chickpea mixture:
- 2 teaspoons extra-virgin olive oil, divided
- 2 cups thinly sliced leek (about 1 large)
- 4 garlic cloves, chopped
- 2 1/2 cups sliced fennel bulb (about 1 large)
- 1 3/4 cups (1/4-inch-thick) slices carrot (about 3/4 pound)
- 1/2 teaspoon fennel seeds
- 1/2 cup white wine
- 1 cup organic vegetable broth
- 4 teaspoons chopped fresh thyme, divided
- 1 (14 1/2-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (5-ounce) package baby spinach
Easy Marinara Sauce
By beanie
In a medium-size saucepan, heat oil over medium heat
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 can (28 ounces) San Marzano tomatoes, crushed by hand
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
Bass with Tomato Pesto
By beanie
Bass with Tomato Pesto
- 1/3 cup(s) sun-dried tomatoes, drained
- 1/4 cup(s) roasted almonds
- 2 tablespoon(s) olive oil
- 1 teaspoon(s) olive oil
- 1/3 teaspoon(s) pepper, divided
- 2/3 teaspoon(s) salt, divided
- 1 cup(s) quick-cooking polenta
- 2 cup(s) (1 %) low-fat milk
- 3 cup(s) water
- 4 (6 ounces each) fillets black sea bass
- 9 ounce(s) microwave-in-bag spinach
- 2 tablespoon(s) finely chopped fresh basi
Stout Frosting
By beanie
Beat 2 tablespoons stout beer in with the cream cheese frosting (try on chocolate cupcakes)
- 2 tablespoons Stout beer Cream Cheese Frosting
Tomato Minestrone Soup with Garlic Bread Croutons
By beanie
In a soup pot, heat the EVOO, a couple of turns of the pan, over medium-high heat
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1/4 pound pancetta or thick-cut prosciutto finely chopped (optional)
- 1 pound zucchini, cut into strips lengthwise (discarding the seedy centers), then cut into small pieces
- 2 ribs celery with leafy tops, finely chopped
- 1 small carrot, finely chopped
- 1 onion, finely chopped
- 1 bay leaf
- 3 cloves garlic, finely chopped
- Salt and pepper
- One 32-ounce container (4 cups) chicken or vegetable stock
- One 15-ounce can cannellini beans, rinsed
- One 15-ounce can tomato puree or crushed tomatoes
- 1/4 pound whole wheat penne or other short-cut pasta
- A handful basil, torn into pieces
- 2 tablespoons butter
- 4 thick slices italian bread
- 1/2 About 1/2 cup freshly grated parmigiano-reggiano
- Finely chopped parsley, for garnish
Hot Chocolate Cupcakes
By beanie
1. Heat oven to 350 degrees F
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups confectioners' sugar
- 1/4 cup solid vegetable shortening
- 2 tablespoons plus 2 teaspoons milk or water
- 1 1/4 cups mini marshmallows
- 3 candy canes
Classic Margherita Pizza
By beanie
Classic Margherita
- Pizza Dough (find the recipe on familycircle.com)
- 3/4 cup marinara sauce
- 1/4 teaspoon dried oregano
- 6 ounces fresh mozzarella cheese, thinly sliced
- 1 tablespoon grated Parmesan cheese
- 8 fresh basil leaves
Korean Style Noodle Bowls
By beanie
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound whole wheat spaghetti
- One 1-inch piece fresh ginger, grated 2 large cloves garlic, grated
- 1/4 About 1/4 cup tamari (dark soy sauce) About 3 tablespoons honey or agave syrup (eyeball it)
- 2 tablespoons tomato paste
- 2 About 2 tablespoons rice wine vinegar (a couple of healthy splashes)
- 1 tablespoon sesame oil
- 1 teaspoon hot sauce, such as sriracha, plus more to pass around the table
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thigh meat, chicken breast meat or thin-cut boneless pork chops, cut into thin strips
- 1/4 small cabbage, very thinly shredded
- 1/2 red bell pepper, thinly sliced or chopped
- 1 bunch scallions, thinly sliced on the diagonal
- Toasted sesame seeds, for garnish
Chicken-and-Rice Stoup
By beanie
Place the chicken in a small pot and add enough water to just barely cover, 2 1/2 to 3 cups
- 1 pound skinless, boneless white- or dark-meat chicken
- 2 onions, 1 quartered and 1 chopped
- 1 bay leaf
- 1 tablespoon butter
- 1/3 cup orzo pasta 3/4 cup long-grain white rice
- One 32-ounce container (4 cups) chicken stock
- 1 tablespoon extra-virgin olive oil (EVOO )
- 2 ribs celery from the heart, chopped into 1/4-inch pieces
- 1 carrot, peeled and chopped into 1/4-inch pieces
- Salt and pepper
- A few sprigs thyme, finely chopped
- A small handful fresh dill, finely chopped
- A small handful fresh parsley finely chopped
- 2 teaspoons grated lemon peel
Low-Fat Chocolate Pudding
By beanie
Chocolate pudding
- 1/3 cup agave nectar or packed light brown sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 2 12-ounce cans fat-free
- evaporated milk
- 2 large egg whites, lightly beaten
- 1 tablespoon plus 1 teaspoon vanilla extract
- 2 tablespoons white chocolate chips
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons semisweet chocolate chips, plus more for top