Tag Archives: beans

SRC: My Judy The Foodie’s Bean Salad

My Judy the Foodie-Bean Salad-1 For January’s Secret Recipe Club, I was paired with Shari of My Judy the Foodie. Shari started getting into the kitchen after her mom (Judy, her blog’s namesake) passed away and as a way of preserving her memories, decided to cook through her handwritten recipes.

After ready through Shari’s story, I really want to take my mom’s cookbook of recipes she copied from her mom when she got married and cook through the whole lot. It might be challenging given my food restrictions, but it would totally be worth it and a good way to remember my Grannie. Perhaps a 2013 challenge?

My Judy the Foodie-Bean Salad-4

Shari has tons of delicious recipes – while I was sick, I literally clicked through over 50 pages of her blog because everything looked so good and I couldn’t decide on anything! There are things like her mom’s legendary banana bread, this homemade nutella, these slow-cooked beef tips and this blueberry cucumber feta salad. I eventually ended up choosing her Bean Salad.

It’s not your traditional bean salad as it only has green beans and chickpeas instead of a whole assortment of other beans. I didn’t mind as it was definitely very tasty! I used less marinade/sauce as I am really not a sauce person and added a bit of honey to take away the zing of raw onions/leeks.

My Judy the Foodie-Bean Salad-2

Salad
1/2 to 3/4 package frozen beans
1/4 red onions, thinly sliced
3 green onions, sliced
1/3 yellow pepper, thinly sliced
1/2 c. thinly sliced leeks
1 rib celery, sliced
1 small can of chickpeas
1/2 c. parsley, chopped

Dressing
1/4 c. white vinegar
1/4 c. olive oil
Juice of one lemon
1/4 – 1/2 tsp. dry mustard (could use 1 tbsp. dijon mustard)
1 tsp. honey
1/4 tsp. black pepper
Pinch of salt

Lettuce Leaves

  1. Place beans in a pot, cover with water and bring to a boil. Once the pot boils, drain and rinse with cool water.
  2. Place beans in a large bowl with the remainder of the ingredients. Toss.
  3. Whisk together dressing (below) and pour over salad. Toss salad to even coat.
  4. Let sit for a few hours, stirring occasionally.
  5. Serve over leaves of lettuce or plain if you desire.
  6. Enjoy!

My Judy the Foodie-Bean Salad-3

Please make sure to check out the rest of Group D’s recipes below for January’s Secret Recipe Club!

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SRC: K&K Test Kitchen’s Warm Potato and Green Bean Salad

For July’s Secret Recipe Club, I was paired with of Kelsey and Kim of K&K Test Kitchen. They are a mother-daughter duo who started off testing recipes they had collected and come across and sharing them on their blog, which then opened the door to much more experimenting the kitchen. Despite claiming that they aren’t gourmet chefs, they  cook meals for everyday, which focus on quality, using common ingredients and everything delicious.

Both of them have lots of wonderful recipes, including the tasty looking Raspberry and Apricot Crostata, Potato, Corn and Green Bean Salad with Chipotle Honey Vinagrette, Street Slaw (slaw made without mayo – my kind of thing!) and their family recipe for Chocolate Peanut Butter Balls. Ultimately, I ended up choosing their Warm Fingerling Potato and Green Bean Salad and it did not disappoint!

I did make a few changes.

  • I didn’t have any shallots, so I sauteed up some white onion with garlic. I also added some green onions.
  • We couldn’t find any fingerling potatoes, so I used baby yellow potatoes instead.
  • I’m not a huge sauce person, so I only made half the sauce the recipe called for and didn’t use all of it and found it to be plenty saucy.
  • It’s been quite hot, so I didn’t want to turn on the oven, so I cooked the potatoes on the BBQ.

I made it for dinner and served it with grilled pepper and chicken bratwurst from a local European Delicatessen. It was definitely a wonderful summery dinner!

I imagine you could also make it a meal by itself by adding some bacon or prosciutto and/or Parmesan cheese for some protein.

Have you tried any good summery salads or meals lately? Please Share!

Please check out the rest of Group D’s recipes below:


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Clean Eating Bean Soup

Ever since I bought a “clean eating” cookbook, I’ve really been interested in the concept. (As well as the local and slow food movements, despite how nothing grows around here from October to May, but that’s a thought process I’ll develop more later.) I especially like how this particular cookbook is set up by season, especially since some fruits and vegetables can only be found in any semblance of quality during certain times of the year. In the winter section, a “New Years Soup” caught my eye – apparently having greens with black-eyed peas is supposed to bring you good luck. I ended up changing some of the ingredients based on what I had on hand and what I could find.

Did you know that I had no idea what collard greens were before reading this cookbook? I had only heard of them in the Veggie Tales introduction. I guess that means I’m not from the southern states. :P

This soup is hearty, warm and very filling. Perfect for the cool weather (-15 C to -25 C or 5 F to -13 F) we’ve had this week!

Clean Eating Bean Soup

1 medium onion, chopped
4 cloves garlic
1 tbsp. olive oil
3 parsnips, sliced
3 – 5 carrots, sliced
1 zucchini, quartered and sliced
1 bunch or handful of greens, chopped (collard greens, spinach, etc. I left this out as cooked spinach doesn’t agree with Mr. Bean and I couldn’t find any collard greens)
3 c. white beans* or black-eyed peas, cooked
Dried basil
4 – 5 c. vegetable broth
1/2 – 2/3 c. uncooked quinoa, rinsed
Salt and Pepper
Grated parmesan cheese

  1. Heat oil in a soup pot. Add onion and garlic and sauté until onion is soft.
  2. Add carrots, parsnips and zucchini and sauté for 3+ minutes.
  3. Add greens, beans and basil. Stir.
  4. Pour in vegetable broth. (add more liquid with larger amount of quinoa depending on how much liquid you like in your soup.) Bring soup to a boil.
  5. Once soup is boiling, bring to a simmer. Add the quinoa.
  6. Cook the soup until the vegetables are tender and quinoa is done (it is done when little “rings” are coming off the quinoa and it is no longer crunchy.)
  7. Turn off the heat and let it sit for about five minutes. Add salt and pepper to taste.
  8. Serve soup in bowls and top with parmesan cheese, if desired.
  9. Enjoy!

Add some red pepper flakes and wait for the cheese to melt for extra delicious-ness!

What is your favourite cold weather food?

Mine is soup and biscuits, but this definitely ranks up there!

Added to Slightly Indulgent Tuesdays and Gluten Free Wednesdays recipe link ups. Check them out!

*I used dried beans. Ideally I would have soaked them over night in cold water, but I forgot, so covered 1 1/2 c. dried beans with water and brought it to a boil. Then I let it simmer with the lid on until the beans had grown in size and were barely covered by the water. I then dumped the water, added more and repeated until the beans were soft. I had to step out, so I brought the beans up to a boil, let them boil for a few minutes, turned off the element and let them sit in the pot (make sure the lid is on!) With that, I was able to rehydrate the beans in about 4 hours.

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