THE HEALTHY HAG

I COOK … I EAT … I SHARE.

Organic White Bean Dip March 5, 2012

Filed under: Starters & Sides — healthyhag @ 5:58 pm
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Easy easy easy.  Yummy yummy yummy.  I don’t think this dip really needs much more explaining than that.

 

INGREDIENTS:

 

2-3 cups of dried white navy beans (I used organic)

1-2 tsp sea salt

1-2 tsp minced organic garlic

2 TBSP organic extra virgin olive oil

Pepper, to taste

 

DIRECTIONS:

 

1) Place dried beans in a large bowl and fill with water – sprinkle with a small dash of salt and soak overnight.

2) Drain beans and place in large pot along with 1 tsp of salt, place on high heat and bring to boil.

3) Boil beans for 1-2 hours until tender.

4) Place boiled beans in food processor along with minced garlic, olive oil and 2-3 TBSP of boiling water and combine thoroughly.

5) Taste and season accordingly – add more water from boiling pot if dip is too lumpy (should be nice and smooth but not runny).

6) Chill for an hour or more and serve with fresh veggies or your fave crusty bread.

 

NOTE – you could substitute any dried bean really, if your preference isn’t navy beans.  Add in some tahini if using chickpeas.

 

 

 

Lentils, lentils and more lentils … oh my! March 22, 2010

I’m a lover of the lentil … have you guessed yet?  How could anyone hate these glorious little gems?  So easy to cook, so versatile, so delish, so cheap!  There are so many kinds to choose from too – keeping the boredom at bay.  So, after weeks of adding lentils to just about anything and everything (okay, I was on a bit of a bender you see), here two of my faves, that are ridiculously quick and beyond simple to compile:

QUINOA LENTIL SALAD

INGREDIENTS:

1 cup dried green lentils

1 bay leaf

1 cup quinoa

1 tsp each turmeric, salt and coriander

¾ cup raisins or cranberries

¾ cup walnuts

2 green onions, diced

¼ cup fresh parsley (or half the amount dried)

4 Tbsp lemon juice

1 Tbsp honey

1 Tbsp  white wine vinegar

¼ tsp salt

3 Tbsp olive oil

Pepper to taste

DIRECTIONS:

1. Add add lentils and bay leaf to 3 cups of water and cook thoroughly (read package for specific timing).

2. Meanwhile quinoa, tumeric, coriander and salt to 2 cups of water,  bring to a boil, cover and simmer, 10-12 min.

3. Once both pots are cooked, cool then mix together.

4. In a separate bowl whisk together the lemon juice, honey, vinegar, salt, oil and pepper,

5. Stir in dressing to main grains, then add chopped walnuts, cranberries, chopped green onion and minced parsley and combine thoroughly.

CURRIED LENTILS AND BEANS

INGREDIENTS:

1 medium onion

2 Tbsp veggie broth

2 cloves garlic, minced

1 tsp ginger

½ tsp turmeric

½ tsp salt

1 cup tomatoes, diced

½ cup chickpeas (canned)

½ cup mixed beans (canned) – I used black eyed peas

1 cup cooked lentils (red cook the fastest but almost dissolve completely)

1 ½ cups water

1 cup leafy greens (I used baby spinach)

DIRECTIONS:

1. Sauté onion in oil for 3 min, then add garlic, ginger, turmeric, salt, tomatoes, broth, beans and lentils, simmering covered, until ingredients are softened and flavours are well combined (approx 5-10  min).

2. Add 1 cup greens, simmer again for 2 more minutes.

3. Serve hot over rice, naan, pr pita!

 

Out-of-Africa Stew September 23, 2008

Ah fall. Not only do we get to enjoy all the sights of this great time of year, but it’s also an amazing time for the foodies of the world. This tasty and perfect fall stew is modeled on traditional North African style stews – a perfect solution for any damp or chilly day.  This aromatic veggie main course can be served on it’s own or over brown rice.  Curl up and enjoy.

INGREDIENTS:

3/4 cup dried chickpeas (or 1 can of ready to eat)
2 1/2 pounds kabocha squash (see note below) or butternut squash, peeled, seeded and cut into 1 inch cubes
2 large carrots or zucchini, peeled and cut into 1/2 inch pieces
1 large onion, chopped
1/2 cup quinoa
1 1/2 cups dried red lentils
5 cups vegetable broth or your favourite stock
2 tbsp tomato paste
1 tbsp minced peeled fresh ginger
1 1/2 tsp ground cumin
1 tsp salt
1/4 tsp saffron, shredded
1/4 tsp freshly ground pepper
1/4 cup lime juice
1/2 cup chopped roasted unsalted peanuts
1/4 cup packed fresh cilantro leaves, chopped

DIRECTIONS:

1) Soak dried chickpeas in enough cold water to cover them by 2 inches, overnight (skip step if using canned).

2) Combine pre-soaked chickpeas, squash, carrots OR zucchini, quinoa, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a large pot (or slow cooker if you prefer).

3) Cook covered on low until chickpeas are tender and the lentils have begun to break down (anywhere from 1-2 hours). IF using canned chickpeas, only cook for about 30-40 minutes.

4) Once cooked, stir in lime juice, and serve sprinkled with peanuts and cilantro.

NOTE:
Kabocha is a hard, and knobbly-looking skinned squash that is shaped like a squatty pumpkin.  It has a dull coloured deep green skin with green and white colored stripes, with an intense yellow-orange color on the inside.  It is very similar to butternut squash but without the characteristic cup on the blossom end.