Winter squash season is in full swing. I have already started to hoard them in all the nooks and crannies around the house. There are sugar pumpkins on the stairs, buttercups on the floor and delicatas all over the counter. Ever meal, breakfast, lunch or dinner needs to have some squash. House rule.
This hear spaghetti squash has been sitting on a stool for about a week, looming in it’s size and just waiting for me to bake it off. The spaghetti squash at farm share have been bigger then a small child so I have been a little hesitant to bake it until the mr was down with eating it with me too.
What I love about this dish is that it is really simple and easy to make.We have been working later these past few days so when we get home, we really just want to eat and go to bed (not really….kinda really) The initial baking of the squash takes a little time, but its zero hands on and can be done ahead of time. And the rest, take like 8 minutes tops. Also a lot of time people forget that you can eat a spaghetti squash with things other then tomato sauce. (although that’s good too) But really, the sky is the limit. Squash goes with everything.
So dinner. I had the squash and went with what I had in the fridge. Beans are great, fresh pico is amazing, all atop a big pile of some warm spaghetti squash. Well that is just what we call a winner. A winner dinner!!!
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The stuff. A spaghetti squash (maybe go for a smaller sized one if you don’t want a lot of left overs) precooked or canned black beans, a red pepper, and some red onion. Also need garlic, cumin (crushed or seeds) salt and pepper, olive oil, and fresh cilantro. And lastly some home made or store bought pico de gallo or any of your favorite salsa.
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You don’t see it here, but the squash went into the oven about an hour ago to cook. I did nothing to it besides stab it once andjust stuck the entire thing right on in and cranked up the heat. Simple, easy.
Ok, so when the squash has been baking for a while, start getting the rest of thestuff ready. Small dice up the red pepper and the onion and toss it into a lightly oiled hot skillet to sweat down a bit.
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Once the pepper and onion are nice and soft, toss in the cumin and minced garlic. Cook a little longer until the seeds and garlic are fragrant and cooked.
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Add in the beans and mix it all around. Taste, add a little salt and pepper if it needs it, and set aside.
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Spaghetti-ing the squash. I took it out of the oven when it was fork tender, sliced it in half on a baking sheet and let it cool off for just a minute. Scooped the seed out then scraped the cooked squash with a fork. Fun times, just watch you your hands, the squash is hot.
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And your ready for food. Squash in a bowl, topped with some black bean mixture and a hearty amount of fresh pico. Serve it with lots (or none if you don’t like it) cilantro and a wedge of lemon(or lime)
This is some good stuff friends, some really good stuff.
Alright, now I have to get ready. We are taking a handful of the little pumpkin picking….A few more pumpkins to add to the stash.
-C
Serves 2-3
- 1 medium spaghetti squash
- 2-3 cups cooked black beans (or a can)
- 1 teaspoon cumin seeds (or crushed cumin)
- a red pepper
- a small red onion
- 2-3 cloves garlic
- olive oil
- 1 cup fresh Pico de gallo or any of your fav salsa.
- salt and pepper
- a lemon or lime
- fresh cilantro (optional)
To cook the squash. Preheat oven to 400. Grab squash a stab a small hole in it so when its baking it does bot explode (this has happened to me a few times) then stick the whole squash into the oven. Let bake for 45 minutes to an hour (depending on size) It is done when it is soft and fork tender. Once done, pull squash from oven, cut in half and let cool for a minutes. Once cool enough to handle, scoop out the seeds then start scraping the flesh with a fork to create spaghetti like strands.
For the beans. Small chop up the red pepper ans onion and toss into a hot skillet with a little splash of olive oil. Sweat the pepper and onion on medium heat and when they are close to done, mince up the garlic and toss that in along with the cumin seeds and a pinch of salt ans pepper (if needed) Keep cooking until the garlic is cooked and the cumin if fragrant.
To assemble. Grab a bowl and fill with a good amount of the cooked squash, top it with a big scoop of the black bean mixture and you desired amount of fresh pico or salsa. Add lots of extra cilantro and serve with a lemon or lime wedge to squeeze on top.
Now eat it.
Note….Any left overs make a fantastic cold salad or wrapped in a tortilla.
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I know that sometime some of the foods that I eat might seem a little strange to people. But think about it. Isn’t there something that you eat that other people think is kinda weird or that you know might be a little on the strange side and yet you love it.
So apple lentils. I know some people think it’s weird, but trust me, it’s not, it’s actually pretty freaking magical. Lentils, especially red lentils, have a mild, nutty flavor that make them perfect to use in any type of dish, sweet or savory. And so nutritional value, with protein up the wazoo, these little guys are mega fantastic and yeah. SO don’t knock it till you try it.
Now first off, YAY for apple season!!! Aren’t we just so happy for fresh delicious apples? I am, so much so that I have made up a super cool apple jig where my head bobs up and down and my legs shift and convulse all over the place. ( could be mistaken for a seizure) It’s a sight to see for sure. And a second YAY for warm food again. The past week or two I have been waking up to temps in the 50’s giving the world just enough chill for a cozy morning sweater, a throw blanket and a nice hot bowl of breakfast porridge. (It also taste fantastic made ahead then eaten cold if the world decides to get warm again) My morning have been great, all cuddled on the couch with a book. my coffee, ad a bowl of apple lentil porridge. Best way to start the day.
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The stuff. An apple, some red lentils, water, and some cinnamon. You can also add some maple or brown sugar to the mix if you want more sweetness.
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Firstly, water ans lentils go into a pot and placed on the stove until the the water is boiling.
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While that is happening, chop up you apple. Big pieces, little pieces, or both. I like both because the smaller pieces kinda of dissolve in the lentils and the bigger chunks will keep shape.
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So once your lentils have started to boil, dump inmost (save a little bit to toss on after the lentils are cooked) of the chopped up apple and a good pinch or two of cinnamon. Mix it all around and place back on heat on low so simmer and cook.
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Soft and all cooked to perfection. Gorgeous.
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Dump the porridge into a bowl, add on the left over chunks of apples and give it another good sprinkle of cinnamon.
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Breakfast of champions right here.
And because it’s what I eat every day…I am a champion.
You can be one too! (just eat some lentils)
-C
Makes one serving but can easily be double
- 1/2 cup dried red lentils
- 1 cup water
- an apple ( mac, honey crisp, paula red are good varieties)
- 1 teaspoon or so of cinnamon
Optional… Add a little sweetener like maple or brown sugar if you want
Stick water and lentils go into a pot and bring to a boil. Chop apple into pieces, some big, some small or all the same size. Once the lentils are boiling, dump in most of the chopped apple (save about 1/4 of it for later) into the pot and sprinkle with cinnamon. Stir around, reduce heat to a low and cook until the lentils are soft (about 10 minutes) Once they are cooked, taste and decide if you need sweetener. If you do, add a teaspoon or two of whatever in now and mix around then,transfer the lentil goodness into a bowl, toss on remaining apple chunks, sprinkle with cinnamon, and go to town.
Spoon to mouth. Happiness.
What a week, what a week. I have barely had time to think, let alone cook food.
I had the rhubarb that was in need of cooking, the corn is all over the place all super fresh, and I had me a few minutes in between running around to make some food.
I made this (what I now realize is succotash, which is such a fantastic word for food) a few weeks back, fell in love with it so I wanted to make it again. I also wanted to see if the mr would like it this time (he didn’t so much the last time) Says he is not a corn fan. But I don’t know, I still think he loves corn and just wants to be a pain in my ass and tell me he doesn’t. I figured that this time I made it, he would finally declare his love of corn, I mean, there is butt load of rhubarb in it too. And big creamy lima beans and nice sweet onion, and tomatoes. Yes it has a lot of corn, but it has so much more.
Well, he didn’t declare his love of corn. He did have a big scoop on his dinner plate, ate a bite or two then, picked out all the lima beans and chunks of rhubarb then told me that corn love wasn’t going to happen. He also aid that I should stop messing with the rhubarb and just make another pie.
What a butt face.
Whatever, more for me! And if you are awesome and you like sweet corn, tart rhubarb (corn and rhubarb together is the best) ,and are in need of a great summer side for any and all of your summertime food time needs, this is a winner. Super fast and easy to make, eaten warm or cold, and keeps well. It screams BBQ time. (Or 10 o’clock at night, standing in front of the fridge, eaten with a big spoon) It’s good whenever.
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The stuff. Rhubarb, fresh corn, and some cooked lima beans. Also need a tomato, a sweet onion, red wine vinegar, salt ans pepper, a little olive oil and water (not pictured) and a few sprigs of fresh parsley.
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The onion and rhubarb gets chopped up and tossed into a big skillet with a tiny bit of olive oil and a few splashes of water and place on the stove to cook a bit.
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Corn needs to come off the cob. Do it the way you like, but I find holding corn vertical in a big bowl and cutting it down works best.
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Slightly soft rhubarb and onions, ready for the other stuff.
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Dump the corn, the tomato (chop it up first) the lima beans(drained) and a few splashes of vinegar into the skillet. Stir it all up and keep on heat for a few more minutes until the corn is just barely cooked and all the flavors have had a few minutes to meld.
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Toss in some fresh chopped up parsley and season with salt and pepper…..
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Into a pretty bowl for eating now or eating later.
This big ass bowl is all for me!!!!
Have the greatest weekend!
-C
- 2 ears of corn
- 4 fat stalks rhubarb (mine where about 10 inches long)
- 2 cups cooked lima beans
- 1/2 a sweet onion
- 1 tomato
- fresh parsley
- salt and pepper
- few tablespoons red wine vinegar
- olive oil
- a few splashes of water
Chop the onion into small pieces then chop the rhubarb into smallish chunks. Toss the rhubarb and onion into a skillet with just a tiny bit of olive oil and a few splashes water. Place on the stove on medium heat and cook until the onion and rhubarb are slightly tender, but not to soft. If you need to, add a bit more water to the skillet to keep the stuff from browning or burning.
While the rhubarb is cooking, remove the corn from the cob and chop up the tomato into small chunks. Toss the corn, the tomato, the lima beans (drained) into the skillet with the rhubarb and onion. Pour in about 2-3 tablespoons of vinegar and season with salt and pepper. Mix and cook for another few minutes just until the corn get slightly cooked and all the flavors have had a few minutes to meld.
Remove from heat and dump into a bowl. Chop up a handful of fresh parsley and sprinkle all over
Serve right away warm or stick in the fridge and serve cold later.
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I eat a lot of hummus. Like a lot. Every day, all day long. (seriously, I am always snacking on veggies dipped in hummus) So I am sorry to all around me that my breath always smells.. (I blame all the garlic in the hummus.)
Recently, during a particularly browsey grocery shop, I ended up in the hummus case (I always end up there) and found a new hummus flavor. Pineapple jalapeno, WHAT. I grabbed it right then and there, convinced that hummus gods were rewarding me for all of my hummus eating and have made me my very own flavor.
Got home, tossed all the groceries into the fridge and busted open the new hummus, a bag of carrots, and went at it. Oh man, it was good.(to often the store bought hummus flavors are not so great) The flavors were all there, sweet and spicy, and creamy. It was fantastic, I ate almost all of it and I knew I had to make my own.
And I did and you know what, it was even freaking better! (Fresh it the best!)
So If you are a hummus person of any kind, this is a fantastic exciting flavor that will make you all sorts of happy.
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The stuff for the hummus: chickpeas, tahini, olive oil, garlic, and salt and pepper. And for flavor add ins, fresh pineapple and a jalapeno pepper.
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Chickpeas (rinsed and drained) go into the food processor with some tahini, the juice of the lemon and salt and pepper.. The garlic I actually pulsed in the processor first (to avoid big raw hunks) and some olive oil are also going in on this.
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Blended until a smooth, creamy perfection.
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Now for the fun stuff. Dice up the pineapple and remove seeds (or not) from the jalapeno and dice that up too
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Toss it all (minus a few little pieces of garnish if you want) into that creamy dreamy hummus.
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Pulse pulse pulse until the chunks of stuff are all incorporated . Make it super chunky or super smooth, up to you. I like mine kinda chunky, but not too chunky, if you know what I mean.
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Into a big bowl, topped with a few little diced up pieces of jalapeno and pineapple, you know, for prettiness. And lots of cracked pepper.. Lots.
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Now eat. With whatever ( I like veggies or just give me a spoon, Ican eat hummus all by itself)
Hummus for life!
-C
Makes about 2 1/2cups
- 2 1/2 chickpeas
- 2-3 cloves garlic
- 2 tablespoons tahini
- 1 lemon
- 2 tablespoons olive oil
- 3/4 cup fresh pineapple
- 1-2 jalapenos
- salt and pepper
Rinsed and drain chickpeas. Add garlic and a little olive oil to the food processor and pulse until the garlic is a little minced. Add in the drained chickpeas, tahini, a sprinkle of salt ans pepper, the juice of the lemon and another tablespoon of olive oil and blend until smooth.
Dice up pineapple into smaller chunks and remove seeds (if you want) from the jalapeno and chop that into smaller pieces . Add to the hummus and pulse until combined. You can leave it chunky or blend until smooth. Just stop blending when you reach you desired consistency . Garnish with more chopped pineapple and jalapeno and lots of freshly ground pepper.
Serve with whatever you eat your hummus with.
Store left over (there probably won’t be any) in a container in the fridge.
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Spring is happening, my plants are popping out of the ground, I found a gigantic rhubarb patch in the back yard of the new house…. Life is feeling fresh full of possibilities. And soon, so soon, ‘ll get some veggie plants in the ground and the farm share begins…. life will be filled with all the freshest yummy foods. I can’t wait.
But until then, I grocery shop. And this week has been a good week for shopping. Why, cause it CInco de Mayo this week ,which is one of my favorite holidays cause avocados, mangoes, and limes all go on crazy sale. I can buy 20 avocados for the price of what like 5 would normally cost. And I take full advantage of the sales (my fridge is currently housing a shit tone of avocados, mangoes, and limes) I will be eating like a queen for days!
And what does one make with all these good things? Well I made tostada! A tostada is pretty much a cross between a taco and a humngo, fully loaded nacho. Stuff all piled high onto a crispy (usually fried but I bake mine) corn tortilla. Its fantastic in all the ways and super simple to make. This particular tostada highlights all the good stuff on sale, Mango salsa , avocados cream with lots of lime, all onto a pile of the yummiest refried black beans. (my mouth is watering thinking about it),
And people, Cinco de Mayo is but once a year, but these tostada should be made all year round!
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The stuff. Precooked (or canned) black beans, a sweet ripe mango, an avocado, some shredded red cabbage one red onion, one jalapeno, and a few limes. Also need a few cloves of garlic, at least 4 corn tortillas (mine are home made but you can get store bought) some coconut oil, slt ans pepper, and a bunch of fresh cilantro.
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Start with making the mango salsa. Cut the mango into little chucks. ( I do this but halving mango, scoring each side into chunks then scooping the fruit out with a spoon..easy) Dice half of the red onion into little pieces as well as the seeded jalapeno. Toss it all into a bowl or jar, sprinkle with a pinch of salt and pepper, mix in the juice of a lime, and add in as much fresh cilantro as you like (or none if oyu don’t like)
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There is it, mango salsa.
To make the avocado cream just place the avocado (peel and pit removed) into a bowl or blender with a clove of garlic, the juice of a lime, a splash of water, and a sprinkle or two of salt. Blend until smooth, adding more water until the consistency is to you liking.
That’s it.
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And now for the beans. Start by tiny dicing up the other half of the onion and a few cloves of garlic and place into a skillet with a teaspoon or two of coconut oil. (can use any oil you like). Add in a splash of water and a sprinkle of salt an place on stove on medium heat and cook.
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After the onions have gotten nice and soft, dump in the bean (liquid and all) Keep onheat and cook until the beans are hot and the liquid starts to thicken.
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Grab a fork. Fork to beans. Mash’em up to make them officially refried.
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And lastly, a little oil rubbed onto the corn tortillas and then placed into a hot oven to get crispy.
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All the stuff, ready to go…. And go there, go there NOW!!!
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Beans, cabbage, mango salsa, and avocado cream, all piled onto a toasted, crispy tortilla. A few fresh sprigs of cilantro and a slice of lime… This is for real something all amazing.
Eat the greatness (and not just for Cinco de Mayo)
-C
Makes 4-6 tostadas
mango salsa stuff
- 1 ripe mango
- 1 jalapeno
- 1/2 a red onion
- 1 lime
- salt and pepper
- fresh cilantro*
for the refried black beans
- 2 cups (1 can) prepared black beans
- 2 cloves garlic
- 1/2 red onion
- 1-2teaspoons coconut oil (can use any oil you like)
the avocado cream
- 1 ripe avocado
- 1 lime
- salt and pepper
- a tablespoon or two of water
and the following
- 4-6 corn tortillas
- small bowl of thinly shredded red cabbage
- a little extra oil for tortillas
- fresh cilantro *
Note. Omit cilantro if you don’t like it.
Start with making the salsa cause the longer it sits, the better it tastes. Cut mango away form pit and score each half into cubes with a knife. Garb a spoon and scoop the mango meat away from the skin. Stick into a bowl. Finely chop half a red onion and de-seed the jalapeno and dice that up too and toss all that into with the mango. Sprinkle with a pinch of salt, add in the juice of a lime and add in as much or as little fresh cilantro as you like. Set aside. Also while your at it, toss the cabbage with a little salt and that that sit out as well.
Preheat oven to 400
Now on to the Avocado cream. Place avocado (sans peel and pit) into a blender (or a a bowl and use a hand blender) with the juice of a lime and a clove of garlic. Blend until smooth, adding about 2-3 tablespoons of water until nice ans creamy smooth. Add salt to taste and mix.
Next take the other half of the red onion and dice into very small little pieces. Mince up the garlic and toss both into a pan with a teaspoon or 2 of coconut oil and a few splashes of water. Cook on medium low until onion is nice and soft. Add in black beans (bean water and all) and mix together. Season with salt (if needed…canned beans are usually salty enough) and pepper. Continue to cook beans until hot and bubbly then take a fork or a potato masher and smash the beans until a the beans are all mushed and refried like. Feel free to make then smoother by sticking them in a blender if you want. Add more water to thin out as well.
And lastly, get those corn tortillas into the oven to crisp up. What I did is took a bit of coconut oil and coasted my hands with it then rubbed the tortillas on both side. Or you can brush on melted oil if you don’t want to do that. When lightly oiled, stick them into the oven and bake until crispy, flipping them after about 4 minutes and finishing after another 4-5. (you can gauge your liking on crispy)
Now compile the tostadas
Take a crispy tortilla, smother with refried beans, top with a little red cabbage then a big scoop (or two) or the mango salsa and a big spoonful of avocado cream. Add more fresh cilantro on top and serve with a slice of lime..
No utensils needed, just eat with your hands.
Holy crap, I swear that everyone in my family is made up of pasta and meat. Over the past few weeks with all of the family spending so many meals together and nobody really in the mood to get fancy and do much cooking, the dinner go to’s have been either some type of pasta, potato, or bread with meat dish. Super meat and starchy as hell. (there is usually a veggie somewhere) Good thing I pack my own lettuce and carrots where ever I go.(no joke) But can’t blame them really. Food has not been top priority. If they will eat pasta, well then that’s what they will eat and the veggies are starting to make there way back. (I am making zucchini noodles for family dinner tonight)
But yesterday the mr and I spent the day just the two of us (it has been so long) and made dinner at home. I, as well as the mr, wanted nothing to do with pasta, potatoes, or bread. (he even passed up pizza…. what the WHAT) Just simple dinner with no one to cook for, no picky little littles to have to contend with and a fridge full of all the prettiest fresh veggies I can eat!
We (really me) went all out fresh with a hugmongo salad of broccoli and lentils. Super quick and easy to make, really fresh, crispy, and hardy. A salad just for us, although I think I might make it again for tonight to bring to the sisters house for dinner.
A salad that that makes me (and the mr) happy to eat and will make you happy too!
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The stuff. A nice nig head of broccoli, a small red onion, half an avocado, some dried lentils, water, red wine vinegar and salt and pepper.
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Start by getting those lentils and water into a pot and on the stove to cook. Bring to boil then turn to a simmer, stick on a lid and let cook until lentils are tender but not mushy. (about 20 minutes)
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Once you have got those going, chop up the broccoli and the onion into little bits(various size is a ok)
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Toss those chopped up veggies into anice bowl and add a good few splashes of vinegar and sprinkle with salt ans pepper. Give it a good toss and let it sit on the counter to meld while the lentils are cooking.
Oh hey, those lentils be cooked. Dump the whole pot (if there is little extra liquid, dump that in too) into the bowl of chopped veggies and toss it all around.
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And lastly , slice up the avocado into chunks (smallish sized) and gently mix that in.
Hooray! A no pasta, starch, mayo smothered salad for everyone!
Happy eating.
-C
Serves 3-4 as a side. 2 as a meal
- 1 big head of broccoli (about 2 1/2-3 cups chopped)
- 1/2 cup dried green lentils
- 1 1/4 cup water
- a small red onion
- 1/2 of a ripe avocado
- around 1/4 cup red wine vinegar
- salt and pepper
Place dried lentils into a pot with water. Bring to a boil then turn heat to a simmer and place a lid on pot. Cook for about 20 minutes or until the lentils are cooked, but still firm. If you think the lentils are still under cooked and there is not liquid in the pot, add another 1/4 cup.
While the lentils are cooking, grab a big bowl. Chop the broccoli into little pieces and toss into that bowl. Also chop up the red onion into thin slices then into smaller pieces (or big if you like it like that) and toss that in with the broccoli. Drizzle the chop with vinegar and sprinkle with salt. Set aside until the lentils are cooked.
Once the lentils are done and still hot, dump them in with the chop. Give a really good mix to combine it all then grab your avocado, cut it into little chunk and add it in and gently give it a toss. Season with more salt and pepper and if needed.
This is a salad that tastes good just made, really good 10 minutes later, but tastes best after sitting for an hour or two.
Whenever you decide to eat it, just grab a fork and dig in!
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Every year I look forward to St Patrick’s day.. And not because I am Irish, (which I am) or because I want to drink on excess (which I do not) and no, green eggs and ham are not something that I plan on making. No Ido not look forward to any of those things (although I actually do like to pinch the littles that wear no green and talk about pots of gold and rainbows) I love this time of year because cabbage is always on a freaking super sale everywhere you go. Something that is usually 80-99 cents a pound goes down to like 20 cents a pound. And for someone that eats like 10 heads of cabbage a week, this is a hug savings. SO yeah, I buy so so much (I have already bought 12 heads, but I actually plan on buying a full case before the sale is over)
No, I am not crazy, I will eat it all….. and I am going to be making so much sauerkraut. Woo hoo!
But until then. A cabbage pot roast. Yes. I remember growing up my mom would make pot roasts once in a while. A big pot full of big chunks of veggies topped with a big slab of some kind of meat. I never liked the meat, but I always loved the big chunks of the veggies at the bottom of the pot. So I figured I would make a big pot roast, replace the meat with a head of cabbage (I have so much) and add beans because protein and because they are just so good. . And when it’s all cooked and said and done, you end up with a big pot of plump and so flavorful veggies and beans and the most tender wedged of roasted braised cabbage. This is my kind of pot roast.
Now go quick.. the cabbage sales will be over soon.
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The stuff. One good sized head of cabbage, a few carrots, a big onion, and a hunk of rutabaga. Also have some dried kidney beans, caraway and fennel seeds, dried ground mustard, a bay leaf, some garlic, and salt and pepper. And water… water is needed.
Note. You can use just caraway or just fennel and you can replace or even add a potato in place of the rutabaga.
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Dried beans, fennel and caraway into a pot with water. Stick the pot on the stove ans bring to a boil, then to a simmer to give the beans a quick head start before going into the oven.
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While the beans are simmering, dice up the garlic and chop up the veggies into big chunks… you don’t want small chunks or they will kind of turn to mush while cooking.
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And turn over the cabbage head, take a knife, and slice a deep x into the core. DO THIS or else the inside of the cabbage will not cook through. Oh and preheat the oven to 375.
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Beans looking a bit plumped..
Top those beans with all the chopped veggies,(don’t stir them in., you want to keep the bean under submerged in the water) sprinkle those with the mustard, salt and pepper and place that lovely cabbage head right on top…
Place a lid on the pot and slide it into the oven to cook away. It’s going to take a bit of time (about an hour) but it’s pretty much hands off. Just take a look after about 45 minutes, check the bean doneness, add in another cup or so of water and place lid bacck on and cook for another 12-20 minutes until the beans are done. When they are, take the lid off, crank the oven to 450 and cook for another 15 or so minutes until the cabbage gets all golden brown
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Look at that… Tender roasted veggies, plump beans. Everything about this is right.
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Grab a knife and cut the cabbage (its so tender) into big wedges.
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A wedge into a bowl along with a big spoonful or two of the beans and veggies..
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Finished with a dash of salt and pepper and (not shown here,) lots of mustard.. Oh cabbage… you are so good!
Eat away and Happy St Patrick’s Day.
-C
serves 3-4
- 1 cup dried kidney beans
- 3-4 cups water
- a medium sized head of cabbage
- 2-3 carrots
- 1 large onion
- a potato or a a small rutabaga(or both)
- 1 heaping teaspoon caraway seeds
- 1 heaping teaspoon fennel seeds
- 1 heaping teaspoon ground mustard
- a bay leaf
- salt and pepper
Place the fennel, the caraway, and the bay leaf into a large dutch oven along with the dried beans and 3 cups of water. Place on the stove and being to a boil then, turn heat to low and simmer the beans for about 15 minutes.
While beans are simmering, chop up the carrot, onion and rutabaga into big chunks and dice up the garlic. Take head of cabbage and slice a deep x into the core.
Preheat oven to 375
Once the beans have simmered a bit, add in the chunks of veggies, the ground mustard and salt and pepper (Don’t stir, you want to keep the bean submerged in the water). Place the head of cabbage right on top of the veggies and sprinkle with salt and pepper.
Place a lid on the pot and stick the whole thing into the oven. After about 45 minutes, check the roast and the beans for doneness and adding in another cup of water id needed. Back into oven with the lid for another 15-20 minutes or until the beans are tender Onnce they are, remove the lid form the pot and crank the oven up to 425. Cook for another 15 minutes or so until the cabbage turns a nice golden brown.
Remove from oven, let cool for a few minutes, cut the cabbage head into wedges and serve it up with big spoonfuls of beans and veggies.
Eat until your full.
.
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The other night at a dinner with my family, I was explaining to my dad ans sisters about a cookie that I have been making for myself that is coconut flour, sweet potato and lentils (I’ll share that recipe at some point) and all those ass faces were making fun of me. They couldn’t understand how I could make anything taste like a cookie with lentils. And not going to lie, I was slightly offended , not for myself but on the lentils behalf. Lentils can do and be anything!
Fast forward to the next nights dinner (we had a lot a family dinners). I was in charge of a dessert. I had recently took a trip to the store where the bananas where on sale for .30 a pound… So I bough a few (like 20) and had quite a few ripe naners that were in need of being consumed. Banana bread is it. And because I was going to prove my point to the fam that they are all asses and have no idea about anything, I made the bread with beans in it. (the lentils are for me)
Long store short.. The bread was excepted into the mouths of the people with smiles ans yums. No one had any idea that there was anything different about it, only that is was so fantastic and that it was gone within the hour. I did tell everyone after the first few bites that I made it with beans and a lot less sugar then most but no one cared. The kids were actually excited that it had beans in it because it meant that they could have seconds. My dad asked for the recipe, and the rest of the people.. well they didn’t care, just ate it and yeah.
See, beans in bread is a great idea.. So what do you think of my lentil cookies now? HA
To the bread. Go banana bean, GO!
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The stuff. We got some flour in a bowl with baking powder, baking soda, and a pinch of salt. Then we have a few ripe bananas, a cup of beans (in bean water), a bit of oil, brown sugar, some cinnamon, and a nip of vanilla.
There should be apple cider vinegar in there…. so pretend it is.
Start off by blending 1 of the bananas up with the beans (use you blending method of choice) until pretty smooth (some chunks are fine, just not super bean chunks)
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Then add in the second banana and mash it in, but leave it chunky (I just used the blender part to mash it up… why dirty a fork?)
Not into chunky, then blend it as well, the chunky/ smooth factor is up to you.
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The rest of the wet stuff goes into the bowl (don’t forget the vinegar) and gets all mixed together with the naner beans.
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Then the wet goes into the dry.
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And mixed up until just incorporated.
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Dump the mixtureinto a well greased bread pan. Grab that third banana and cut it length wise into thirds and press the pieces into the top of the mixture. This step is optional and also open to interpretation. The designs a banana can make………….
And into the oven it goes!
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Baked to a golden perfection, remove from he oven and set to cool.
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And after completely cooled (f you can wait that long) grab a knife, cut yourself a hunk, and go about your day knowing you made the right choice by eating sweet ass banana bread that happens to have a good does of beans in it.
One could almost consider this a health food! (almost)
-Have yourself a fine day
-C
Makes one loaf
- 2 cups white whole wet or regular all purpose flour
- 1/2 cup brown sugar
- 1/4 cup oil (like canola)
- 2 ripe bananas (plus optional 1 for topping)
- 1 cup white beans in the bean juice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 tablespoon cinnamon
Preheat the oven to 375
In a large bowl, combine the flour with the baking soda and powder, the a salt, and the cinnamon. In either the blender or a separate bowl using a hand blender, blend on of the bananas with the beans and bean water until pretty smooth. Once blended, mash in the remaining banana (can puree until smooth if you are not into chunks of banana) Now mix in the oil, vinegar, vanilla and the sugar. Mix until combined then mix into the dry until just combined.
Pour batter into a well greased bread pan and if you want, slice the extra banana into thirds and gently press into the top of the batter. And now stick it into the oven. Bake until golden brown and all pretty like and a tester stick in the middle comes out clean. (about 50 minutes)
Remove from oven and let cool in pan for a few minutes then flip out and let cool completely on a wire rack. When cooled, slice it on up into desired thickness and eat away, whether it be naked (you or the bread) or smothered with peanut butter, jam, butter or whatever.
Cooled bread is fine on the counter covered for a day but should be stored in a air tight bag in the fridge if longer then that..
THE LOVELY CRAZY
March 19, 2017 by maximios • Blog
Winter squash season is in full swing. I have already started to hoard them in all the nooks and crannies around the house. There are sugar pumpkins on the stairs, buttercups on the floor and delicatas all over the counter. Ever meal, breakfast, lunch or dinner needs to have some squash. House rule.
This hear spaghetti squash has been sitting on a stool for about a week, looming in it’s size and just waiting for me to bake it off. The spaghetti squash at farm share have been bigger then a small child so I have been a little hesitant to bake it until the mr was down with eating it with me too.
What I love about this dish is that it is really simple and easy to make.We have been working later these past few days so when we get home, we really just want to eat and go to bed (not really….kinda really) The initial baking of the squash takes a little time, but its zero hands on and can be done ahead of time. And the rest, take like 8 minutes tops. Also a lot of time people forget that you can eat a spaghetti squash with things other then tomato sauce. (although that’s good too) But really, the sky is the limit. Squash goes with everything.
So dinner. I had the squash and went with what I had in the fridge. Beans are great, fresh pico is amazing, all atop a big pile of some warm spaghetti squash. Well that is just what we call a winner. A winner dinner!!!
The stuff. A spaghetti squash (maybe go for a smaller sized one if you don’t want a lot of left overs) precooked or canned black beans, a red pepper, and some red onion. Also need garlic, cumin (crushed or seeds) salt and pepper, olive oil, and fresh cilantro. And lastly some home made or store bought pico de gallo or any of your favorite salsa.
You don’t see it here, but the squash went into the oven about an hour ago to cook. I did nothing to it besides stab it once andjust stuck the entire thing right on in and cranked up the heat. Simple, easy.
Ok, so when the squash has been baking for a while, start getting the rest of thestuff ready. Small dice up the red pepper and the onion and toss it into a lightly oiled hot skillet to sweat down a bit.
Once the pepper and onion are nice and soft, toss in the cumin and minced garlic. Cook a little longer until the seeds and garlic are fragrant and cooked.
Add in the beans and mix it all around. Taste, add a little salt and pepper if it needs it, and set aside.
Spaghetti-ing the squash. I took it out of the oven when it was fork tender, sliced it in half on a baking sheet and let it cool off for just a minute. Scooped the seed out then scraped the cooked squash with a fork. Fun times, just watch you your hands, the squash is hot.
And your ready for food. Squash in a bowl, topped with some black bean mixture and a hearty amount of fresh pico. Serve it with lots (or none if you don’t like it) cilantro and a wedge of lemon(or lime)
This is some good stuff friends, some really good stuff.
Alright, now I have to get ready. We are taking a handful of the little pumpkin picking….A few more pumpkins to add to the stash.
-C
Serves 2-3
To cook the squash. Preheat oven to 400. Grab squash a stab a small hole in it so when its baking it does bot explode (this has happened to me a few times) then stick the whole squash into the oven. Let bake for 45 minutes to an hour (depending on size) It is done when it is soft and fork tender. Once done, pull squash from oven, cut in half and let cool for a minutes. Once cool enough to handle, scoop out the seeds then start scraping the flesh with a fork to create spaghetti like strands.
For the beans. Small chop up the red pepper ans onion and toss into a hot skillet with a little splash of olive oil. Sweat the pepper and onion on medium heat and when they are close to done, mince up the garlic and toss that in along with the cumin seeds and a pinch of salt ans pepper (if needed) Keep cooking until the garlic is cooked and the cumin if fragrant.
To assemble. Grab a bowl and fill with a good amount of the cooked squash, top it with a big scoop of the black bean mixture and you desired amount of fresh pico or salsa. Add lots of extra cilantro and serve with a lemon or lime wedge to squeeze on top.
Now eat it.
Note….Any left overs make a fantastic cold salad or wrapped in a tortilla.
I know that sometime some of the foods that I eat might seem a little strange to people. But think about it. Isn’t there something that you eat that other people think is kinda weird or that you know might be a little on the strange side and yet you love it.
So apple lentils. I know some people think it’s weird, but trust me, it’s not, it’s actually pretty freaking magical. Lentils, especially red lentils, have a mild, nutty flavor that make them perfect to use in any type of dish, sweet or savory. And so nutritional value, with protein up the wazoo, these little guys are mega fantastic and yeah. SO don’t knock it till you try it.
Now first off, YAY for apple season!!! Aren’t we just so happy for fresh delicious apples? I am, so much so that I have made up a super cool apple jig where my head bobs up and down and my legs shift and convulse all over the place. ( could be mistaken for a seizure) It’s a sight to see for sure. And a second YAY for warm food again. The past week or two I have been waking up to temps in the 50’s giving the world just enough chill for a cozy morning sweater, a throw blanket and a nice hot bowl of breakfast porridge. (It also taste fantastic made ahead then eaten cold if the world decides to get warm again) My morning have been great, all cuddled on the couch with a book. my coffee, ad a bowl of apple lentil porridge. Best way to start the day.
The stuff. An apple, some red lentils, water, and some cinnamon. You can also add some maple or brown sugar to the mix if you want more sweetness.
Firstly, water ans lentils go into a pot and placed on the stove until the the water is boiling.
While that is happening, chop up you apple. Big pieces, little pieces, or both. I like both because the smaller pieces kinda of dissolve in the lentils and the bigger chunks will keep shape.
So once your lentils have started to boil, dump inmost (save a little bit to toss on after the lentils are cooked) of the chopped up apple and a good pinch or two of cinnamon. Mix it all around and place back on heat on low so simmer and cook.
Soft and all cooked to perfection. Gorgeous.
Dump the porridge into a bowl, add on the left over chunks of apples and give it another good sprinkle of cinnamon.
Breakfast of champions right here.
And because it’s what I eat every day…I am a champion.
You can be one too! (just eat some lentils)
-C
Makes one serving but can easily be double
Optional… Add a little sweetener like maple or brown sugar if you want
Stick water and lentils go into a pot and bring to a boil. Chop apple into pieces, some big, some small or all the same size. Once the lentils are boiling, dump in most of the chopped apple (save about 1/4 of it for later) into the pot and sprinkle with cinnamon. Stir around, reduce heat to a low and cook until the lentils are soft (about 10 minutes) Once they are cooked, taste and decide if you need sweetener. If you do, add a teaspoon or two of whatever in now and mix around then,transfer the lentil goodness into a bowl, toss on remaining apple chunks, sprinkle with cinnamon, and go to town.
Spoon to mouth. Happiness.
What a week, what a week. I have barely had time to think, let alone cook food.
I had the rhubarb that was in need of cooking, the corn is all over the place all super fresh, and I had me a few minutes in between running around to make some food.
I made this (what I now realize is succotash, which is such a fantastic word for food) a few weeks back, fell in love with it so I wanted to make it again. I also wanted to see if the mr would like it this time (he didn’t so much the last time) Says he is not a corn fan. But I don’t know, I still think he loves corn and just wants to be a pain in my ass and tell me he doesn’t. I figured that this time I made it, he would finally declare his love of corn, I mean, there is butt load of rhubarb in it too. And big creamy lima beans and nice sweet onion, and tomatoes. Yes it has a lot of corn, but it has so much more.
Well, he didn’t declare his love of corn. He did have a big scoop on his dinner plate, ate a bite or two then, picked out all the lima beans and chunks of rhubarb then told me that corn love wasn’t going to happen. He also aid that I should stop messing with the rhubarb and just make another pie.
What a butt face.
Whatever, more for me! And if you are awesome and you like sweet corn, tart rhubarb (corn and rhubarb together is the best) ,and are in need of a great summer side for any and all of your summertime food time needs, this is a winner. Super fast and easy to make, eaten warm or cold, and keeps well. It screams BBQ time. (Or 10 o’clock at night, standing in front of the fridge, eaten with a big spoon) It’s good whenever.
The stuff. Rhubarb, fresh corn, and some cooked lima beans. Also need a tomato, a sweet onion, red wine vinegar, salt ans pepper, a little olive oil and water (not pictured) and a few sprigs of fresh parsley.
The onion and rhubarb gets chopped up and tossed into a big skillet with a tiny bit of olive oil and a few splashes of water and place on the stove to cook a bit.
Corn needs to come off the cob. Do it the way you like, but I find holding corn vertical in a big bowl and cutting it down works best.
Slightly soft rhubarb and onions, ready for the other stuff.
Dump the corn, the tomato (chop it up first) the lima beans(drained) and a few splashes of vinegar into the skillet. Stir it all up and keep on heat for a few more minutes until the corn is just barely cooked and all the flavors have had a few minutes to meld.
Toss in some fresh chopped up parsley and season with salt and pepper…..
Into a pretty bowl for eating now or eating later.
This big ass bowl is all for me!!!!
Have the greatest weekend!
-C
Chop the onion into small pieces then chop the rhubarb into smallish chunks. Toss the rhubarb and onion into a skillet with just a tiny bit of olive oil and a few splashes water. Place on the stove on medium heat and cook until the onion and rhubarb are slightly tender, but not to soft. If you need to, add a bit more water to the skillet to keep the stuff from browning or burning.
While the rhubarb is cooking, remove the corn from the cob and chop up the tomato into small chunks. Toss the corn, the tomato, the lima beans (drained) into the skillet with the rhubarb and onion. Pour in about 2-3 tablespoons of vinegar and season with salt and pepper. Mix and cook for another few minutes just until the corn get slightly cooked and all the flavors have had a few minutes to meld.
Remove from heat and dump into a bowl. Chop up a handful of fresh parsley and sprinkle all over
Serve right away warm or stick in the fridge and serve cold later.
I eat a lot of hummus. Like a lot. Every day, all day long. (seriously, I am always snacking on veggies dipped in hummus) So I am sorry to all around me that my breath always smells.. (I blame all the garlic in the hummus.)
Recently, during a particularly browsey grocery shop, I ended up in the hummus case (I always end up there) and found a new hummus flavor. Pineapple jalapeno, WHAT. I grabbed it right then and there, convinced that hummus gods were rewarding me for all of my hummus eating and have made me my very own flavor.
Got home, tossed all the groceries into the fridge and busted open the new hummus, a bag of carrots, and went at it. Oh man, it was good.(to often the store bought hummus flavors are not so great) The flavors were all there, sweet and spicy, and creamy. It was fantastic, I ate almost all of it and I knew I had to make my own.
And I did and you know what, it was even freaking better! (Fresh it the best!)
So If you are a hummus person of any kind, this is a fantastic exciting flavor that will make you all sorts of happy.
The stuff for the hummus: chickpeas, tahini, olive oil, garlic, and salt and pepper. And for flavor add ins, fresh pineapple and a jalapeno pepper.
Chickpeas (rinsed and drained) go into the food processor with some tahini, the juice of the lemon and salt and pepper.. The garlic I actually pulsed in the processor first (to avoid big raw hunks) and some olive oil are also going in on this.
Blended until a smooth, creamy perfection.
Now for the fun stuff. Dice up the pineapple and remove seeds (or not) from the jalapeno and dice that up too
Toss it all (minus a few little pieces of garnish if you want) into that creamy dreamy hummus.
Pulse pulse pulse until the chunks of stuff are all incorporated . Make it super chunky or super smooth, up to you. I like mine kinda chunky, but not too chunky, if you know what I mean.
Into a big bowl, topped with a few little diced up pieces of jalapeno and pineapple, you know, for prettiness. And lots of cracked pepper.. Lots.
Now eat. With whatever ( I like veggies or just give me a spoon, Ican eat hummus all by itself)
Hummus for life!
-C
Makes about 2 1/2cups
Rinsed and drain chickpeas. Add garlic and a little olive oil to the food processor and pulse until the garlic is a little minced. Add in the drained chickpeas, tahini, a sprinkle of salt ans pepper, the juice of the lemon and another tablespoon of olive oil and blend until smooth.
Dice up pineapple into smaller chunks and remove seeds (if you want) from the jalapeno and chop that into smaller pieces . Add to the hummus and pulse until combined. You can leave it chunky or blend until smooth. Just stop blending when you reach you desired consistency . Garnish with more chopped pineapple and jalapeno and lots of freshly ground pepper.
Serve with whatever you eat your hummus with.
Store left over (there probably won’t be any) in a container in the fridge.
Spring is happening, my plants are popping out of the ground, I found a gigantic rhubarb patch in the back yard of the new house…. Life is feeling fresh full of possibilities. And soon, so soon, ‘ll get some veggie plants in the ground and the farm share begins…. life will be filled with all the freshest yummy foods. I can’t wait.
But until then, I grocery shop. And this week has been a good week for shopping. Why, cause it CInco de Mayo this week ,which is one of my favorite holidays cause avocados, mangoes, and limes all go on crazy sale. I can buy 20 avocados for the price of what like 5 would normally cost. And I take full advantage of the sales (my fridge is currently housing a shit tone of avocados, mangoes, and limes) I will be eating like a queen for days!
And what does one make with all these good things? Well I made tostada! A tostada is pretty much a cross between a taco and a humngo, fully loaded nacho. Stuff all piled high onto a crispy (usually fried but I bake mine) corn tortilla. Its fantastic in all the ways and super simple to make. This particular tostada highlights all the good stuff on sale, Mango salsa , avocados cream with lots of lime, all onto a pile of the yummiest refried black beans. (my mouth is watering thinking about it),
And people, Cinco de Mayo is but once a year, but these tostada should be made all year round!
The stuff. Precooked (or canned) black beans, a sweet ripe mango, an avocado, some shredded red cabbage one red onion, one jalapeno, and a few limes. Also need a few cloves of garlic, at least 4 corn tortillas (mine are home made but you can get store bought) some coconut oil, slt ans pepper, and a bunch of fresh cilantro.
Start with making the mango salsa. Cut the mango into little chucks. ( I do this but halving mango, scoring each side into chunks then scooping the fruit out with a spoon..easy) Dice half of the red onion into little pieces as well as the seeded jalapeno. Toss it all into a bowl or jar, sprinkle with a pinch of salt and pepper, mix in the juice of a lime, and add in as much fresh cilantro as you like (or none if oyu don’t like)
There is it, mango salsa.
To make the avocado cream just place the avocado (peel and pit removed) into a bowl or blender with a clove of garlic, the juice of a lime, a splash of water, and a sprinkle or two of salt. Blend until smooth, adding more water until the consistency is to you liking.
That’s it.
And now for the beans. Start by tiny dicing up the other half of the onion and a few cloves of garlic and place into a skillet with a teaspoon or two of coconut oil. (can use any oil you like). Add in a splash of water and a sprinkle of salt an place on stove on medium heat and cook.
After the onions have gotten nice and soft, dump in the bean (liquid and all) Keep onheat and cook until the beans are hot and the liquid starts to thicken.
Grab a fork. Fork to beans. Mash’em up to make them officially refried.
And lastly, a little oil rubbed onto the corn tortillas and then placed into a hot oven to get crispy.
All the stuff, ready to go…. And go there, go there NOW!!!
Beans, cabbage, mango salsa, and avocado cream, all piled onto a toasted, crispy tortilla. A few fresh sprigs of cilantro and a slice of lime… This is for real something all amazing.
Eat the greatness (and not just for Cinco de Mayo)
-C
Makes 4-6 tostadas
mango salsa stuff
for the refried black beans
the avocado cream
and the following
Note. Omit cilantro if you don’t like it.
Start with making the salsa cause the longer it sits, the better it tastes. Cut mango away form pit and score each half into cubes with a knife. Garb a spoon and scoop the mango meat away from the skin. Stick into a bowl. Finely chop half a red onion and de-seed the jalapeno and dice that up too and toss all that into with the mango. Sprinkle with a pinch of salt, add in the juice of a lime and add in as much or as little fresh cilantro as you like. Set aside. Also while your at it, toss the cabbage with a little salt and that that sit out as well.
Preheat oven to 400
Now on to the Avocado cream. Place avocado (sans peel and pit) into a blender (or a a bowl and use a hand blender) with the juice of a lime and a clove of garlic. Blend until smooth, adding about 2-3 tablespoons of water until nice ans creamy smooth. Add salt to taste and mix.
Next take the other half of the red onion and dice into very small little pieces. Mince up the garlic and toss both into a pan with a teaspoon or 2 of coconut oil and a few splashes of water. Cook on medium low until onion is nice and soft. Add in black beans (bean water and all) and mix together. Season with salt (if needed…canned beans are usually salty enough) and pepper. Continue to cook beans until hot and bubbly then take a fork or a potato masher and smash the beans until a the beans are all mushed and refried like. Feel free to make then smoother by sticking them in a blender if you want. Add more water to thin out as well.
And lastly, get those corn tortillas into the oven to crisp up. What I did is took a bit of coconut oil and coasted my hands with it then rubbed the tortillas on both side. Or you can brush on melted oil if you don’t want to do that. When lightly oiled, stick them into the oven and bake until crispy, flipping them after about 4 minutes and finishing after another 4-5. (you can gauge your liking on crispy)
Now compile the tostadas
Take a crispy tortilla, smother with refried beans, top with a little red cabbage then a big scoop (or two) or the mango salsa and a big spoonful of avocado cream. Add more fresh cilantro on top and serve with a slice of lime..
No utensils needed, just eat with your hands.
Holy crap, I swear that everyone in my family is made up of pasta and meat. Over the past few weeks with all of the family spending so many meals together and nobody really in the mood to get fancy and do much cooking, the dinner go to’s have been either some type of pasta, potato, or bread with meat dish. Super meat and starchy as hell. (there is usually a veggie somewhere) Good thing I pack my own lettuce and carrots where ever I go.(no joke) But can’t blame them really. Food has not been top priority. If they will eat pasta, well then that’s what they will eat and the veggies are starting to make there way back. (I am making zucchini noodles for family dinner tonight)
But yesterday the mr and I spent the day just the two of us (it has been so long) and made dinner at home. I, as well as the mr, wanted nothing to do with pasta, potatoes, or bread. (he even passed up pizza…. what the WHAT) Just simple dinner with no one to cook for, no picky little littles to have to contend with and a fridge full of all the prettiest fresh veggies I can eat!
We (really me) went all out fresh with a hugmongo salad of broccoli and lentils. Super quick and easy to make, really fresh, crispy, and hardy. A salad just for us, although I think I might make it again for tonight to bring to the sisters house for dinner.
A salad that that makes me (and the mr) happy to eat and will make you happy too!
The stuff. A nice nig head of broccoli, a small red onion, half an avocado, some dried lentils, water, red wine vinegar and salt and pepper.
Start by getting those lentils and water into a pot and on the stove to cook. Bring to boil then turn to a simmer, stick on a lid and let cook until lentils are tender but not mushy. (about 20 minutes)
Once you have got those going, chop up the broccoli and the onion into little bits(various size is a ok)
Toss those chopped up veggies into anice bowl and add a good few splashes of vinegar and sprinkle with salt ans pepper. Give it a good toss and let it sit on the counter to meld while the lentils are cooking.
Oh hey, those lentils be cooked. Dump the whole pot (if there is little extra liquid, dump that in too) into the bowl of chopped veggies and toss it all around.
And lastly , slice up the avocado into chunks (smallish sized) and gently mix that in.
Hooray! A no pasta, starch, mayo smothered salad for everyone!
Happy eating.
-C
Serves 3-4 as a side. 2 as a meal
Place dried lentils into a pot with water. Bring to a boil then turn heat to a simmer and place a lid on pot. Cook for about 20 minutes or until the lentils are cooked, but still firm. If you think the lentils are still under cooked and there is not liquid in the pot, add another 1/4 cup.
While the lentils are cooking, grab a big bowl. Chop the broccoli into little pieces and toss into that bowl. Also chop up the red onion into thin slices then into smaller pieces (or big if you like it like that) and toss that in with the broccoli. Drizzle the chop with vinegar and sprinkle with salt. Set aside until the lentils are cooked.
Once the lentils are done and still hot, dump them in with the chop. Give a really good mix to combine it all then grab your avocado, cut it into little chunk and add it in and gently give it a toss. Season with more salt and pepper and if needed.
This is a salad that tastes good just made, really good 10 minutes later, but tastes best after sitting for an hour or two.
Whenever you decide to eat it, just grab a fork and dig in!
Every year I look forward to St Patrick’s day.. And not because I am Irish, (which I am) or because I want to drink on excess (which I do not) and no, green eggs and ham are not something that I plan on making. No Ido not look forward to any of those things (although I actually do like to pinch the littles that wear no green and talk about pots of gold and rainbows) I love this time of year because cabbage is always on a freaking super sale everywhere you go. Something that is usually 80-99 cents a pound goes down to like 20 cents a pound. And for someone that eats like 10 heads of cabbage a week, this is a hug savings. SO yeah, I buy so so much (I have already bought 12 heads, but I actually plan on buying a full case before the sale is over)
No, I am not crazy, I will eat it all….. and I am going to be making so much sauerkraut. Woo hoo!
But until then. A cabbage pot roast. Yes. I remember growing up my mom would make pot roasts once in a while. A big pot full of big chunks of veggies topped with a big slab of some kind of meat. I never liked the meat, but I always loved the big chunks of the veggies at the bottom of the pot. So I figured I would make a big pot roast, replace the meat with a head of cabbage (I have so much) and add beans because protein and because they are just so good. . And when it’s all cooked and said and done, you end up with a big pot of plump and so flavorful veggies and beans and the most tender wedged of roasted braised cabbage. This is my kind of pot roast.
Now go quick.. the cabbage sales will be over soon.
The stuff. One good sized head of cabbage, a few carrots, a big onion, and a hunk of rutabaga. Also have some dried kidney beans, caraway and fennel seeds, dried ground mustard, a bay leaf, some garlic, and salt and pepper. And water… water is needed.
Note. You can use just caraway or just fennel and you can replace or even add a potato in place of the rutabaga.
Dried beans, fennel and caraway into a pot with water. Stick the pot on the stove ans bring to a boil, then to a simmer to give the beans a quick head start before going into the oven.
While the beans are simmering, dice up the garlic and chop up the veggies into big chunks… you don’t want small chunks or they will kind of turn to mush while cooking.
And turn over the cabbage head, take a knife, and slice a deep x into the core. DO THIS or else the inside of the cabbage will not cook through. Oh and preheat the oven to 375.
Beans looking a bit plumped..
Top those beans with all the chopped veggies,(don’t stir them in., you want to keep the bean under submerged in the water) sprinkle those with the mustard, salt and pepper and place that lovely cabbage head right on top…
Place a lid on the pot and slide it into the oven to cook away. It’s going to take a bit of time (about an hour) but it’s pretty much hands off. Just take a look after about 45 minutes, check the bean doneness, add in another cup or so of water and place lid bacck on and cook for another 12-20 minutes until the beans are done. When they are, take the lid off, crank the oven to 450 and cook for another 15 or so minutes until the cabbage gets all golden brown
Look at that… Tender roasted veggies, plump beans. Everything about this is right.
Grab a knife and cut the cabbage (its so tender) into big wedges.
A wedge into a bowl along with a big spoonful or two of the beans and veggies..
Finished with a dash of salt and pepper and (not shown here,) lots of mustard.. Oh cabbage… you are so good!
Eat away and Happy St Patrick’s Day.
-C
serves 3-4
Place the fennel, the caraway, and the bay leaf into a large dutch oven along with the dried beans and 3 cups of water. Place on the stove and being to a boil then, turn heat to low and simmer the beans for about 15 minutes.
While beans are simmering, chop up the carrot, onion and rutabaga into big chunks and dice up the garlic. Take head of cabbage and slice a deep x into the core.
Preheat oven to 375
Once the beans have simmered a bit, add in the chunks of veggies, the ground mustard and salt and pepper (Don’t stir, you want to keep the bean submerged in the water). Place the head of cabbage right on top of the veggies and sprinkle with salt and pepper.
Place a lid on the pot and stick the whole thing into the oven. After about 45 minutes, check the roast and the beans for doneness and adding in another cup of water id needed. Back into oven with the lid for another 15-20 minutes or until the beans are tender Onnce they are, remove the lid form the pot and crank the oven up to 425. Cook for another 15 minutes or so until the cabbage turns a nice golden brown.
Remove from oven, let cool for a few minutes, cut the cabbage head into wedges and serve it up with big spoonfuls of beans and veggies.
Eat until your full.
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The other night at a dinner with my family, I was explaining to my dad ans sisters about a cookie that I have been making for myself that is coconut flour, sweet potato and lentils (I’ll share that recipe at some point) and all those ass faces were making fun of me. They couldn’t understand how I could make anything taste like a cookie with lentils. And not going to lie, I was slightly offended , not for myself but on the lentils behalf. Lentils can do and be anything!
Fast forward to the next nights dinner (we had a lot a family dinners). I was in charge of a dessert. I had recently took a trip to the store where the bananas where on sale for .30 a pound… So I bough a few (like 20) and had quite a few ripe naners that were in need of being consumed. Banana bread is it. And because I was going to prove my point to the fam that they are all asses and have no idea about anything, I made the bread with beans in it. (the lentils are for me)
Long store short.. The bread was excepted into the mouths of the people with smiles ans yums. No one had any idea that there was anything different about it, only that is was so fantastic and that it was gone within the hour. I did tell everyone after the first few bites that I made it with beans and a lot less sugar then most but no one cared. The kids were actually excited that it had beans in it because it meant that they could have seconds. My dad asked for the recipe, and the rest of the people.. well they didn’t care, just ate it and yeah.
See, beans in bread is a great idea.. So what do you think of my lentil cookies now? HA
To the bread. Go banana bean, GO!
The stuff. We got some flour in a bowl with baking powder, baking soda, and a pinch of salt. Then we have a few ripe bananas, a cup of beans (in bean water), a bit of oil, brown sugar, some cinnamon, and a nip of vanilla.
There should be apple cider vinegar in there…. so pretend it is.
Start off by blending 1 of the bananas up with the beans (use you blending method of choice) until pretty smooth (some chunks are fine, just not super bean chunks)
Then add in the second banana and mash it in, but leave it chunky (I just used the blender part to mash it up… why dirty a fork?)
Not into chunky, then blend it as well, the chunky/ smooth factor is up to you.
The rest of the wet stuff goes into the bowl (don’t forget the vinegar) and gets all mixed together with the naner beans.
Then the wet goes into the dry.
And mixed up until just incorporated.
Dump the mixtureinto a well greased bread pan. Grab that third banana and cut it length wise into thirds and press the pieces into the top of the mixture. This step is optional and also open to interpretation. The designs a banana can make………….
And into the oven it goes!
Baked to a golden perfection, remove from he oven and set to cool.
And after completely cooled (f you can wait that long) grab a knife, cut yourself a hunk, and go about your day knowing you made the right choice by eating sweet ass banana bread that happens to have a good does of beans in it.
One could almost consider this a health food! (almost)
-Have yourself a fine day
-C
Makes one loaf
Preheat the oven to 375
In a large bowl, combine the flour with the baking soda and powder, the a salt, and the cinnamon. In either the blender or a separate bowl using a hand blender, blend on of the bananas with the beans and bean water until pretty smooth. Once blended, mash in the remaining banana (can puree until smooth if you are not into chunks of banana) Now mix in the oil, vinegar, vanilla and the sugar. Mix until combined then mix into the dry until just combined.
Pour batter into a well greased bread pan and if you want, slice the extra banana into thirds and gently press into the top of the batter. And now stick it into the oven. Bake until golden brown and all pretty like and a tester stick in the middle comes out clean. (about 50 minutes)
Remove from oven and let cool in pan for a few minutes then flip out and let cool completely on a wire rack. When cooled, slice it on up into desired thickness and eat away, whether it be naked (you or the bread) or smothered with peanut butter, jam, butter or whatever.
Cooled bread is fine on the counter covered for a day but should be stored in a air tight bag in the fridge if longer then that..