Four Bean Salad
Homemade Four Bean Salad
The traditional Four Bean salad consists of a few things that I do not put into my own salad. First of all, a lot of the recipes used canned beans, which is great if you are in a hurry, but I prefer beans that I need to soak overnight. I feel as though they taste better. So, here is MY recipe for a Four Bean Salad:
- 2/3 cup granulated sugar
- 1 scant teaspoon celery salt
- 1/2 extra-virgin olive oil
- 1/2 red wine vinegar
- 1/2 cup tarragon vinegar, or substitute cider vinegar
- 14 onces of garbonzo beans (soaked overnight)
- 14 ounces of Kidney beans (soaked overnight)
- 14 of soy beans (soaked overnight)
- 14 ounces of green beans (cooked)
- one red bell pepper, chopped.
- small jar pimientos, drained, about 2 tablespoons
- 1/2 medium red onion, halved and thinly sliced
Combine sugar, celery salt, olive oil and vinegars in a saucepan; bring to a boil. Reduce heat and simmer for 30 seconds. Combine drained beans in a large bowl; add pimiento and sliced onion. Toss to blend ingredients. Pour dressing over beans and let marinate in the refrigerator for 2 to 4 hours.
Serves 8- 10 people.
Hints: Now, sometimes I like to add some edemame to the salad too. I like to use soy beans instead of wax beans because I really like soy beans and am not a real big fan of the texture of waxed beans. If you are a fan of any kind of other bean, go ahead and use it. If you like pinto beans or black beans…add ’em! I usually do not use as much sugar as 2/3 cup (I use about 1/3 cup). If there is too much liquid in the bowl, drain it.
Tastes great alone or a side to a protein dog and spinach salad. Even great with marinated tofu and some red potatoes. Or… if you are a carnivore (I am a vegan, as of the January 1, 2011-and LOVIN’ it!) BBQ a shrimp skewer or a strip steak and some potatoes!
Posted in Interior Design, IntoDesign, IntoEvents, IntoGreenDesign, Uncategorized, What's For Dinner?
Tagged beans, Dinner, Recipie, Recipies, salad, vegan, vegetarian
BUTTER NUT SQUASH Soup…
half and half (may use fat free)
salt and pepper
Peel 1 large butternut squash. Cut squash in half and scoop out seeds and pulp. Cut into 1-inch chunks.Sauté 1/2 chopped Vidalia onion in 2 tablespoons butter until translucent.
Add cubed squash and simmer on low for 5 minutes. Add 6 cups chicken stock or low sodium bouillon.
Simmer for 25 minutes.
Remove from heat and allow to cool. Puree in blender. (Do not do this while squash is hot. Steam may crack the glass or cover of blender.)
Return pureed squash to a pot. Stir in 1 cup half and half or milk (more for a thinner soup).
Add 2 tsp. dried dill, 1 tsp. nutmeg, and salt and pepper, to taste.
Simmer for 10 minutes. Garnish each bowl with a sprig of fresh dill.
Serve with a French baguette.
Here I am…it is 5:50 am in San Diego and I am looking up some recipes online for home-made pizza. My brother is coming in town this week for the holiday and I have invited him to my house Wednesday night for dinner. He has never been to my house and I would like to just hang out with him. There is another reason for my invitation…I want him to get to know my boyfriend a little more. My brother will be moving back to San Diego this summer and I know that we will be hanging out more and more and I need for him and my boyfriend to be great friends too. We shall see, their personalities might clash just a bit. This is going to be one busy busy busy week, as are all the holidays. Never a time for rest and relaxation. Anyways…the recipe for homemade pizza that I go by…..
Here is a great one…..
I have been addicted to this show on the Travel Channel called Man vs. Food. This past weekend the host was at a burger joint and was trying all these different hamburgers…there were these two that came to mind. These burgers looked so good and made my mouth water (minus the beef and add the veggie patty, of course). One burger had a fried egg on it (BRILLIANT!). The other had a slice of cheese stuffed between the patties and melted. Ugh, so good. I made the stuffed cheese one yesterday (one beef for my boyfriend and the other veggie for myself). We placed them on grilled onion buns, with jalopenos, red onion, dill pickles, tomatoes, avocado, and toped it all off with my special sauce (not 1,000 island dressing). I just wish that I had some pepperchinis. I served it with some macaroni salad and ginger ale to chase it all down with. That was such a great burger. Now, the next time….I want to charcoal grill it (we used the gas grill this time), and I want to make the fried egg! So mouth watering and filling.
Melted Hamburger my version (veggie)
I was just talking to my mother-in-law about Thanksgiving dinner this year. My family rotates holidays for each parent. This year…my parents-in-law for Thanksgiving and my parents for Christmas.
Anyways, I am helping cook dinner this year and was asked for some ideas and recipies. I went a little crazy and found some really great sides. I found these on Cooks.com, RealSimple, and Martha Stewart.
Here are some great ideas for your holiday dinner.
A relative of mine had recently asked what kind of vegetarian/vegan meals do I make and what are some good recipes. Now, I just want to make sure that all of you know that I am a vegetarian (used to be a vegan about 2 years ago), however my boyfriend is a carnivore (sometimes make two meals a night for dinner). While my many ‘experiments’ have gone array, there are only a few that my boyfriend will eat (let alone myself). In fact, here is one that is frequently REQUESTED (and my favorite, I also made it last night):
Cuban Black Beans and Rice
(and it really does look like this when you are plating).
Serves 4| Hands-On Time: 20m | Total Time: 20m
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a saucepan over medium-high heat.
- Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Stir in the cumin and cook for 1 minute.
- Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
- Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.
- Fat 5g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 1077mg
- Protein 14g
- Carbohydrate 71g
- Fiber 11g
Every day I ask my boyfriend what he would like for dinner. The answer’s: ‘I don’t know’, ‘Food’, ‘Oh, you know…what ever’,’Steak’, it goes on and on. Being someone who likes to cook (and only wishes that my kitchen could be a little bigger for the meals that I only dream of preparing), these answers are not what I am looking for. What happens is that I listen to what he says and make ‘I don’t know’ with a side of ‘Food’. I have to end up guessing what he feels like and compromise with what I can eat (note: I am a vegetarian- formerly a vegan). So, living with a total carnivore is tough. I have to end up making two meals. If I have had a hard day, I will just make a salad for myself with tofu (much needed protein) and chicken for my boyfriend. Just thinking about what to make tonight is exhausting. Seafood. Hmm.
The place I use for my everyday cooking ideas and recipes...cooks.com (I have even submitted some of my own recipes). Magazines are always helpful (Everyday Food, Better Homes and Gardens, Gourmet, and Cooking light– some of my favorites). If it will call for some sort of meat…I will cook the meat separate and my version of protein separate as well, from the rest of the meal and add the appropriate protein into our dishes after all is ready and cooked. Just use a little imagination, and your multi-vitamins.
I have become obsessed with the ‘Cook this, Not that’ series of books. I cannot put them down. I will take what I have learned from these books and bring it with me to the grocery store. Even if I am only buying a few items, it will still take me an hour in the store because I am reading every label and every ingredient. But, we both feel better and look better because of my obsession. Pick up these books at your local book store.
And, Check your internet for great resources for home cooking.