Tuna and White Bean Salad

Yesterday was the warmest day of the year yet and I had a serious case of spring fever! Rather than cook a meal, I wanted something fresh and light and this dish fit the bill. We ate outside on the back deck, enjoying the amazing spring weather and savoring the deliciousness of this meal!

Tuna and White Bean Salad

1 bunch asparagus spears

1 TBS or less capers, drained

1/2 TBS or more chopped fresh flat-leaf parsley

2 TBS white wine vinegar

2 TBS fresh lemon juice

3 TBS extra-virgin olive oil

1/4 tsp salt

1/4 tsp black pepper

1 pint cherry tomatoes, quartered

1 (15 oz) can white beans, rinsed and drained (any white beans you like)

4 - 6 cups of salad greens

2 (5 oz) cans solid white tuna packed in olive oil, drained and broken into chunks

1. Snap off tough ends of asparagus spears and cut into 2 inch pieces. Steam asparagus, covered for 3 - 5 minutes. Drain and rinse with cold water. Drain.

2. Combine capers and next 6 ingredients through pepper in a small bowl, stirring well with a whisk.

3. Place 1/4 cup juice mixture, cherry tomatoes and beans in a small bowl; toss gently to combine. Reserve remaining dressing.

4. Place asparagus and lettuce into a large bowl, gently toss. Sprinkle tuna chunks on top of lettuce.

5. Place some lettuce onto plate, drizzle with a bit of the reserved dressing, top with some of the tomato mixture.

Serve with a hearty dinner bread for a lovely spring or summer time meal!

Chipotle Bean Burritos

We had these burritos a couple of weeks ago and really enjoyed them. Sometimes bean burritos are exactly what we want ... no soy crumbles... no chicken... just beans. This recipe was really good and not bland as some bean burritos can be. Really good with homemade guacamole and chips!

Burritos

1 TBS oil

1 garlic clove, minced

1/2 tsp. chili powder

1 chipotle chili in adobo sauce, minced

1/8 tsp salt

1/3 cup water

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can kidney beans, rinsed and drained

3 TBS or more refrigerated fresh salsa

6 (10 in.) flour tortillas

1 cup or more shredded cheddar cheese or pepper jack cheese

chopped tomato

shredded lettuce

1/3 cup sliced green onions

sour cream

1. Heat oil in a non-stick skillet over medium heat. Add garlic and cook 1 minute, stirring frequently. Stir in chipotle chili and salt, stirring constantly. Add water and beans, bring to a boil.

2. Reduce heat and simmer 10 minutes. Remove from heat, stir in salsa. partially mash bean mixture with a fork.

3. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of tortilla. Top with cheese, tomato, lettuce, green onion and sour cream.

Guacamole

1 ripe avocado, peeled

1 TBS onion, minced

1 TBS fresh cilantro, minced

1 TBS lime juice (or less to taste)

1/4 tsp. salt

1 small garlic clove, minced

1/2 jalapeno pepper, seeded and minced

1. Place avocado in a bowl, mash with a fork. Add onion and remaining ingredients, stirring until well blended.

Black and White Beans with Orzo

This dish is delicious and fairly easy in preparation. I strayed from the directions ever so slightly and rather than steam the veggies I add them into the bean mixture instead, choosing to only steam the frozen green beans. This recipe calls for Curry powder to be added into the Orzo but lends only a mild Curry flavor. My hubby does not like traditional Curry dishes but enjoys this dish each time. So if you are not a fan of Curry give this one a try anyway as final flavoring is delicious and not overwhelmingly Curried.

Black and White Beans with Orzo (adapted from Low Fat Ways to Cook Vegetarian)

Olive oil
1 medium/large onion, chopped
2 cloves garlic, minced
1 (15oz) can black beans, rinsed and drained
1 (15oz) can Cannelloni beans (white kidney beans), rinsed and drained
2 1/4 cups veggie broth (divided)
1/2 tsp ground cumin powder
1 cup uncooked orzo
2 tsp curry powder
1/4 tsp ground red pepper
2 medium zucchini, chopped
2 cups cauliflower flowerets
2 cups frozen green beans

Bring 1 3/4 cups veggie broth to a boil in a medium saucepan. Add orzo, curry powder and red pepper. Reduce heat and simmer ~ 10 minutes until most of liquid is absorbed and orzo is tender. Stir often to prevent sticking.

Add olive oil to large skillet over med-high heat. Add onion and garlic, saute 5 minutes. Stir in beans, zucchini, cauliflower and 1/2 cup veggie broth. Cover and simmer 15 minutes, stirring frequently.

Meanwhile steam green beans in separate saucepan.

Add steamed green beans to bean mixture and serve over orzo.

Madrid Beans and Rice

Oh boy, I have fallen way behind on documenting and sharing our dinners from the week. Yikes! I really don't even know if this is the next dish following the last one posted, but it is my best guess. I know we ate it last week, maybe Tuesday or Wednesday? It is yummy and easy all the same, no matter which day we consumed it.

I served this with a side of flavored tofu for a bit more protein.

Madrid Beans and Rice

olive oil

1 medium onion, chopped

2 cloves garlic, mashed

1 3/4 cup veggie broth

14.5 oz chopped tomatoes, undrained

1 cup white rice (Jasmine or Basmati)

1/4 tsp dried thyme

1/4 tsp ground cumin

1/8 tsp crushed red pepper

15oz can kidney beans

1/2 cup (or more) frozen peas

small jar or pimiento (I've skipped this before, so don't worry if you can't find them)

1. Heat oil in a large pan and saute onions for about 3 minutes. Add garlic and cook a couple more minutes, until onion begins to brown and soften.

2. Add broth and bring to a boil.

3. Add tomatoes, return to a boil.

4. Add rice, thyme, cumin, red pepper. Gently stir to mix ingredients. Return to a boil, then reduce heat and simmer, covered 15 minutes.

5. Add remaining ingredients and simmer, covered, another 10 minutes until most liquid is absorbed and beans & peas are heated.

Jason's Kidney Beans and Rice

Friday was pizza night again - cheese pizza and onion/black olive pizza. Saturday was extra busy, a very long day - work, the rest of the grocery shopping I did not complete Friday, and a trip to Lowe's Home Improvement. By the time I got home and ready to cook, it was after 8pm. One of the easiest meals on the weeks list was Jason's Kidney Beans and Rice.

This is a Jason original, cooked up for the first time almost 8 years ago while we lived in Florida. Simple, but very tasty... yet another good dish for a busy night. I usually serve this with some kind of flavored tofu on the side, but the meal is fine by itself. Serve over Jasmine or Basmati rice. Another side that works well is fresh broccoli, sauteed in olive oil, salt and pepper.

Jason's Kidney Beans and Rice

1 small onion, chopped

2 cloves garlic, minced

1 tsp fresh ginger, grated or minced

1/4 tsp cayan pepper powder

1 TBS Chili powder

14 1/2 oz can chopped tomatoes

3 cans kidney beans

1 TBS fresh parsley, chopped

Jasmine or Basmati rice, cooked (usually 1 1/2 cups of water to 1 cup of rice)

1. Saute onion, garlic and ginger in olive oil for 3 - 5 minutes.

2. Add cayan pepper and chili powder, stir, cooking 30 seconds.

3. Add parsley, beans and tomatoes, stir. Cook about 10 minutes until heated.

Baked Barley and Beans

Alright I am playing catch up from my lack of posting this week. I made Barley baked on Wednesday evening I think. The twice baked potatoes were Tuesday, Barley bake Wednesday and pasta Thursday.... nope, move everything back by one day. That means barley bake was made on Tuesday. Regardless, I am trying to catch up on this weeks menu.

Barley bake is a tastey way to get hearty grains into the menu. It is not an exciting looking or sounding dish, but it is yummy. As always, I modified the recipe by adding some shredded cheddar, I just can't help myself!

1 cup pearled barley, uncooked (found in the bulk section of the grocery)

olive oil

2 1/2 cups veggie broth

1 pkg mushrooms, sliced

1 small onion, chopped

1 green bell pepper, chopped

1 (15 oz) can black beans, rinsed and drained

1/2 cup cheddar cheese (optional)

1/8 tsp salt

1/4 tsp pepper

3 TBS sunflower kernels

1. Spread barley on a baking sheet and bake at 350 for 8 minutes or until lightly browned. I found it helpful to shake the pan back and forth about half way through the baking to evening brown the barley.

2. Combine barley and broth in a saucepan, bring to a boil, then reduce heat and simmer covered for 20 minutes until most of the liquid is absorbed. The barley should be tender.

3. While the barley cooks, saute the onions and mushrooms for about 5 minutes, then add the green bell pepper. Cook until just tender.

4. Stir in barley, beans, salt and pepper, and cheese if you want to. Spoon mixture into a 1 1/2 quart baking dish. Cover and cook at 350 for 30 minutes. Uncover, sprinkle with sunflower kernels and bake another 5 minutes.