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Tag Archives | Cannellini

‘Bean Counter’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Case for beans

Although not an accountant by profession, I am a bean counter. I maintain a mixed variety case of beans in my pantry at all times; kidneys, cannellinis, garbanzos, pintos, blacks and great white northerns. Add to those, sacked dry varieties mostly in one or two pounder bags. If my place was a little more spacious I’d have even more types hanging around, like black-eyeds, limas, pinks and cranberries.

Beans are loaded with protein, vitamin B, potassium and fiber. They’re a good food source for vegetarian and vegan preferences. They absorb a myriad of flavors. Textures range from whole to partially smashed to creamy purees.

So many ways to love these little bobbles; in savory soups like Italian White Bean and Ham Soup, hearty stews like Brunswick Stew, healthy salads like Taco Salad with Tomatillo Sauce and creamy dips Hummus and Cannellini Hummus. Beans grace tables around the world, often daily and commonly complemented with rice. Taking the international lead, I’m enjoying varied seasonings, spices, vegetables and herbs, increasingly serving more beans and sharing more bean recipes.

Here’s a globe-hopping selection of bean dishes: Mexico – Frijoles Refritos, Frijoles Charros and Frijoles Negros, Brazil – Feijoada and Feijao Com Leite de Coco, Chile – Porotos Granados, Colombia – Frijoles Rojas, Peru – Tacu-Tacu, Venezuela – Arepa de Pabellon, France – Cassoulet, Italy – Minestrone and Tuscan Ribollita, Spain – Fabada and White Bean Tapas, Greece – Gigantes, Egypt – Fuul Medames, India – Rajma and Rajma Chawal, Cuba – Arroz con Frijoles Negros, Puerto Rico – Habichuelas, USA – Succotash, Boston Baked Beans, Louisiana Red Beans and Rice, Bean and Bacon Soup.

For my series I choose a red, white and black trio of dishes. More about beans here, here and here.

 

Red Beans with AndouilleSunday, March 16, 2014 – Easy, quick dish Red Bean Bobbles has smoky sausage with cumin and thyme. It’s served over rice and garnished with fresh scallions.

 

 

 

Navy Beans and BaconMonday, March 17, 2014 – Scratch Navy Beans and Bacon starts with dry baby white navy’s and slow simmers with bacon. It’s stewed with essential tomatoes and seasonings for full on bean and bacon goodness.

 

 

 

Black Bean SalmonTuesday, March 18, 2014 – This Black Bean Salmon dish could be served as a side with all kinds of south of the border dishes but it’s especially perfect with marinated grilled salmon. Healthy without sacrificing an iota of delicious flavor. It’s all the way, fine restaurant quality.

 

 

SaucyCuisine.com
Cook with Sauces
‘Bean Counter’ Series
Written by
Photographs and Styling by Helen Horton
Updated: March 6, 2014

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Cannellini Hummus

Creamy, smooth Cannellini Hummus with spices to dunk pita chips.

The Sauce: Hummus – A healthy bean dip made with fresh lime juice, spices and tahini that’s creamy and mild.

‘Great Sauces Transform Good Food into Gourmet’ 

Silky Dip

This time, skip garbanzo beans and try silky white, Italian kidney beans for your hummus. Cannellini beans puree into a creamy smooth dip or spread. They take on the fresh lime, Cannellini Hummustahini and Middle Eastern spices with ease. Dunk crispy pita chips or grilled pita bread for an appetizer feast or serve with a meze platter.
 

You may also enjoy Hummus, Hot Crab Artichoke Dip, Labneh, Baba Ghannouj, Tapenade and Middle Eastern Pita Bread, Crispy Chick Peas, Tzatziki Feta Dip and Roasted Red Pepper Htipiti.
 

2013 AniversaRecipe – Mayonnaise
2012 AniversaRecipe – Banana Cupcakes with Brown Sugar Cream Cheese Frosting
2011 AniversaRecipe – Zucchini Nut Sandwich Rounds

Recipe: Cannellini Hummus

Active Time: 10 Minutes | Total Time: 10 Minutes | Yield: 1 1/2 Cups

Ingredients
1 15-oz can cannellini beans
2 green onion, rough chopped
1 clove garlic, minced
2 Tbsp fresh lime juice
2 Tbsp tahini
1/4 tsp cumin
1/4 tsp coriander
1/8 tsp salt
1/8 tsp freshly ground pepper
olive oil
chopped cilantro, garnish
pita chips or torn pita bread

Special Equipment – food processor

Instructions
Cannellini Bean Hummus1 Drain liquid from the beans into a bowl plus save a few beans for garnish. Combine remaining beans, green onion, garlic, lime juice, tahini, cumin, coriander, salt and pepper in a food processor and process until smooth.  Add some of the bean liquid if the hummus is too thick.

2 Scoop into a bowl and drizzle with a little olive oil and garnish with a few reserved cannellini beans and chopped cilantro. Serve with pita chips or torn pita bread.

Information
Notes
Hummus is a healthy dip compared with sour cream or mayonnaise based dips.

Applications
Serve as a spread on sandwiches or burgers, dip vegetables, mix with chicken or tuna and chopped celery for a sandwich filling, mix with cooked egg yolk for deviled egg filling or spread on a toasted bagel.

Dish Designer

  • Exchange cannillini for garbanzo beans.
  • Exchange lime for lemon juice.
  • Exchange cilantro for parsley.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Cannellini Hummus
Written by
Photography and Styling by Helen Horton
Updated: March 1, 2014

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Salade Nicoise dans un Pot

Picnic ready marinated beans and vegetables with olives, eggs, salami and oil-packed tuna layered in a jar.

The Sauce: Cumin Vinaigrette – Perky white vinegar, earthy cumin plus sugar and olive oil combine for a lightly sweet and vibrant vegetable and bean vinaigrette.

‘Great Sauces Transform Good Food into Gourmet’ 

Jarring

Summertime picnics on heirloom levi quilts over a thick carpet of green lawn, what could be more inviting? Turn a summer evening into a special event with this picnic in a jar supper. Share highlights of the day with each other, laugh and giggle, and soak in the pleasant weather. Make the switch from the typical fried chicken and potato salad.

Salade Nicoise with TunaNicoise, (pronounced nee-swahz), is French meaning in the Nice style. It sounds fancy, looks fancy but has good old down home flavor in every bite. The ingredients are simple. Layer colorful vegetables with beige beans or mix it all together. Just make sure you use quality canned tuna packed in oil, olive oil if possible.

You might also enjoy Fiesta Bean Salad, Italian White Bean and Ham Soup, Gnocchi and Spinach with White Beans, Mexican Hat Black Bean Soup, Black Bean Breakfast Burrito, Jalapeño Bean Dip and Hummus.

1 of 3 part series ”Picnic in a Jar”. Part 2 Mango Orange Jellified Fruit and Part 3 Double Chocolate Fudge Brownies. More on Picnics.

2012 AniversaRecipe – Burgers with Horseradish Sauce
2011 AniversaRecipe – Grilled Ham and Cheddar on Wheat

Recipe: Salade Nicoise dans un Pot

Prep Time: 30 Minutes | Inactive Time: 30 Minutes | Cook Time: 6 Minutes | Yield: 4 Pint Jars | Level: Moderate

Ingredients
Nicoise ingredients Cumin Vinaigrette

  • 1/3 cup sugar
  • 1/2 tsp cumin
  • 1/3 cup white vinegar
  • 1/3 cup olive oil

Cannellini and Corn

  • 2 15-oz cans cannellini beans
  • 2 cups corn kernels, fresh or frozen
  • 1/2 cup cumin vinaigrette

French Green Beans

  • medium bowl of ice water
  • 1 Tbsp salt, divided
  • 1 lb French green beans, cleaned
  • 1 Tbsp finely diced red onion
  • 1/3 cup cumin vinaigrette

Salade Nicoise

  • 2-3 salad tomatoes, sliced in thin wedges
  • 2 hard boiled eggs, quartered lengthwise
  • 12 kalamata olives
  • 1 1/4-inch slice hard salami, diced
  • 2 5-oz cans premium tuna, packed in olive oil

Special Equipment – 4 pint jars with screw or clamp lids or plastic containers with airtight lids

Instructions
1 Cumin Vinaigrette – Combine sugar and cumin in a small bowl. Stir in vinegar. Slowly drizzle olive oil whisking to combine and help dissolve sugar.

Cannellini and Corn2 Cannellini and Corn – Drain and rinse cannellini beans, then place in a medium bowl with corn kernels. Stir in 1/2 cup cumin vinaigrette and set aside to marinate for 30 minutes.

3 French Green Beans – Prepare a medium bowl Green Beans in ice waterof ice water with 1/2 tablespoon salt. Bring to boil 2 quarts of water with remaining 1/2 tablespoon of salt. Place the beans into the water and cook for 2 minutes. To stop cooking, immediately place beans in the ice water. When beans are cool, place on a towel to absorb water. Dump out the ice water, dry the bowl. Place beans and red onion in the bowl. Mix in 1/3 cup cumin vinaigrette. Set aside to marinate for 30 minutes.

4 Salade Nicoise – To assemble jars, salt the tomatoes and place a layer in the bottom of each jar. Using a slotted spoon, evenly divide the cannellini and corn among the jars. Sprinkle 1/4 of the diced salami in each jar. Cut the beans in half or thirds to fit in the jars and lay cross-wise on top of the cannellini beans, evenly dividing among the jars. Add 2 quarters of a hard boiled egg and 3 olives to each jar. Place half can of drained tuna on the top and seal with lid.

Nicoise with salmonInformation
Notes
Cannellinis are very creamy textured beans, an especially good choice for salad in a jar.

French green beans, sometimes called haricot verts, are skinny compared to regular beans. To clean, wash and cut off the vine end of each bean.

Use leftover grilled salmon broken in chunks on the top of the jar instead of tuna.

This could also make eight 1 cup jars or containers.

Applications
To make a salad, combine the cannellini beans, corn, green beans and red onions in one bowl and marinate for 30 minutes. Add tomato wedges, diced salami, olives and tuna. Garnish with egg wedges.

To make ahead, marinate beans, corn and green beans overnight. Boil the eggs and keep refrigerated overnight. The next day, layer ingredients in jars.

Dish Designer

  • Exchange French for regular green beans.
  • Exchange hard salami for Genoa salami.
  • Exchange kalamata for green, stuffed or dry cured olives.
  • Exchange tuna for grilled salmon.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 21, 20013

Continue Reading · 1

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