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Archive for the ‘Beans’ Category

greek-bean-stew-with-feta-2

 

I ♥ FETA!!

And…. I’m starting to like beans.  But only certain ones… not the nasty ones! Let’s just make that very clear.  However, in an effort to expand the repertoireof recipes I make I happened upon this one.  Once again, I was a sucker for marketing. Yup, the pretty picture in the cookbook sucked me in!  Reading through the ingredient list it sounded pretty simple and non yucky (even with the beans). I mean, how can you go wrong with yummy, tangy, creamy feta cheese?  You can’t!  So I tried it out and had it for dinner as hubby is at some Darts and Snooker night (weird British Pub thing… don’t ask).  Anywho… it was super delish and very filling!  I find beans in general kind of confusing… especially over here in England as sometimes they are called something different.  So, I just looked at the picture in the cookbook and tried to match it to one of the cans in the local Sainsbury.  Turns out I used butter beans… they were good even plain!  I may be converted yet! 

The recipe is from the book Good Cooking, The New Basics by Jill Dupleix.  So far, everything I’ve tried out of this book has been awesome!  The little trivia portion of the recipe says that the traditional beans to be used are dried gigantes(What the heck is that? Sounds a bit scary!).  It then goes on to say that since those beans need overnight soaking (too much work for me) you can use canned jumbo lima (hurl!), cannellini (um ok) or red kidney beans (shudder unless they are in chili).  I (as you can read above) just matched the pictures like a 3 year old would.  And I’m glad I did!

This recipe is both South Beach and WW friendly (ballpark @ 5 pts per serving, but you can get it lower)… it can be made more so by halving the amount of olive oil and replacing with cooking spray… you can also use low fat feta and replace the sugar with a sweetener.

 

Here is the recipe:

Greek Bean Stew with Feta

Source: Good Cooking, The New Basics by Jill Dupleix

Serves 4

Ingredients

  • 1 onion, peeled (dur? why do they put that on there? Like you’re going to cook the onion in it’s skin whole? eww!)
  • 2 tablespoons olive oil, plus extra for serving
  • 2 garlic cloves, crushed (I minced mine up with the knife)
  • 14 oz can crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 2 tablespoons minced parsley
  • 2 tablespoons minced dill
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon sugar (you can replace with a sweetener I would think if you are carb counting, although I don’t think 1 tbs will kill you)
  • 3 cups canned beans
  • 4 oz feta cheese

How to pull it all together:

  • Halve and finely slice the onion. Heat olive oil in a heavy pan and fry the onion until soft but not browned. 
  • Add the garlic, tomatoes, tomato paste, and 2 cups water. 
  • Stir in bay leaves, parsley, half the dill, the sea salt, pepper, paprika, and sugar, bring to a simmer.
  • Simmer, partially covered, until nice and thick, 20-30 minutes.  Drain and rinse beans, then add them to the stew and simmer gently for 10 minutes longer.
  • Rinse the feta cheese (I didn’t do this), pat dry, and cut into chunky cubes.  Add to the pan and simmer until the cheese is soft, about 5 minutes.
  • Serve in small bowls, drizzled with a little extra olive oil (I didn’t do this either) and sprinkled with the remaining dill.  Serve hot or room temperature, with some warm flat bread and a Greek salad.

 

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Abruzzese Lentil Soup

I never thought I would like lentil soup. It just sounded gross… all those beans etc… However, I am a sucker for good marketing! I know.. you shouldn’t judge a book by it’s cover blah blah blah but honestly, it’s the first thing that grabs your attention! Which is how I found this recipe… The book is called Good Cooking-The New Basics by Jill Dupleix. I flipped through it and saw a picture of the most yummy looking bowl of soup. So, I decided to try it. I am so glad I did! I make a pot a week practically to eat for lunch. It’s hearty and filling, with tons of healthy things in it… and it’s super low WW pt value! Whip it up… it’s better than the crap out of a can!

Here is the recipe:

Abruzzese  Lentil Soup

From:  Good Cooking-The New Basics by Jill Dupleix

  • 1 1/4 cups small brown or green lentil (I mixed both types)
  • 2 garlic cloves, smashed ( I used 3-4)
  • 2 bay leaves
  • 1 onion, peeled and halved
  • 2 celery stalks
  • 2 carrots, peeled
  • 2 tbsp olive oil
  • 14 -oz can crushed tomatoes
  • 14 -oz can chickpeas, drained
  • sea salt & pepper
  • 2 tbsp chopped parsley
  • freshly grated Parmesan for serving

How to put it all together:

  • Rinse the lentils, then place in pan ( I used my big soup pot though) with the garlic, bay leaves and 6 cups of cold water. Cook until almost tender, @ 30 minutes, skimming occasionaly.
  • In the meantime, finely slice the onion and celery, and dice the carrots. Heat the olive oil in a large saucepan (I just used a frying pan). Add the onion, carrots, and celery, and cook, stirring often, for 10 minutes
  • Add the tomatoes and stir well, then add into the lentil pot. Simmer until nice and soupy, @ 20 minutes
  • Add the chickpeas, sea salt, and pepper, and simmer for at least 10 minutes or longer, adding extra water as necessary
  • Stir in chopped parsley and ladle into soup bowls. Serve with grated Parmesan.

You can also dish into individual freezer bags and have a quick lunch to microwave! 

As the author said, this is a rustic, slow-cooked soup. Lentils are low in fat, high in protein and easy to cook!

 

 

 

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