Posts Tagged With: Beans

White Bean Souffle with Thyme & Garlic

Here’s the last of my egg white recipes for the time being – a savory souffle as promised.  I’ve also made:

This was a relatively easy recipe as long as you remain calm and relaxed.  Don’t stress out about it!

Sadly, I can’t say this re-heated the best but at least it was yummy the first time around with some grilled salmon!

Enjoy!

  • 1 tsp. olive oil
  • 1 c. chopped onion $
  • 6 garlic cloves, chopped
  • 1 tsp. minced fresh or 1/4 teaspoon dried thyme
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 (15.8-ounce) can Great Northern beans, drained
  • 1 (4-ounce) carton egg substitute
  • 1/2 c. (2 ounces) grated Asiago cheese
  • 5 egg whites (at room temperature)
  • 1/2 tsp. cream of tartar

Preheat oven to 375°.

Cut a piece of foil long enough to fit around a 1-quart soufflé dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly coat one side of foil and bottom of dish with cooking spray. Wrap foil around outside of dish, coated side against dish, allowing it to extend 4 inches above rim to form a collar; secure with string or masking tape.

Heat oil in a small skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until tender.
Combine onion mixture, thyme, salt, pepper, beans, and egg substitute in a blender or food processor; process until smooth. Spoon mixture into a large bowl. Stir in cheese; set aside.

Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into bean mixture. Gently fold in remaining egg white mixture.

Pour mixture into prepared soufflé dish. Bake at 375° for 1 hour or until puffed and golden. Carefully remove foil collar, and serve immediately.

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Categories: French, Recipes, Sides | Tags: , , | 1 Comment

Chipotle Burrito Bowl

I was hungry for Chipotle the other night, but 1,200 calories for dinner didn’t sound like a good idea, so I decided to make my own version of that wonderul goodness (unfortunately sans that delicious tortilla).  Enter: Burrito Bowl.

This was a pretty simple meal and used a lot of staples that I already had in the house; beans, rice, onion, shrimp (in the freezer).  I also used one of those Frontera sauce packets I’ve talked about before to save some time and add a quick pop of spicy flavor.  Even though this one said it was for chicken, I wanted the smoky tomato and chile flavors without having to add roasted tomatoes and chiles to the dish, so this worked out well.  By the way, you can totaly make this with grilled chicken…I only used shrimp because I knew I could thaw it quicker and quite frankly, it sounded good.

Had I not lost my marbles, I had bought some Mexican queso to sprinkle over the top too.  Alas, its still still in my fridge, forgotten about.  Oh well, this was still yummy in my tummy.

Enjoy!

  • 2 c. cooked rice (I used basmati, but a regular long-grain white will do just fine)
  • Juice of one lime
  • 1 c. fresh chopped cilantro, divided
  • 1 can black beans
  • 1 tsp. ground cumin
  • 1 tsp. ground curry
  • 1 TBS olive oil
  • 1 garlic clove, minced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 jalepeno, seeded and thinly sliced
  • 1 onion, sliced
  • 1 lb. fresh shrimp
  • 1 Frontera simmer sauce package
  • 1/2 avocado, thinkly sliced
  • 1/4 cup Mexican queso (optional)

Stir the juice of the lime and 1/2 c. of cilantro into cooked rice.  Set aside.

Mix black beans, curry, and cumin in a small saucepan and heat over low until beginning to simmer.

In a large skillet, heat olive oil over medium-high heat and saute garlic for one minute.  Add all peppers and onion and saute until tender, about 5 minutes.  Add shrimp and continue stirring until pink.  Add simmer sauce and bring to a simmer for three minutes.

To serve, place 1/2 c. of rice in bottom of bowl and layer with black beans and sauce mixture.  Top with cilantro, avocado slices, and cheese.

 

Categories: Entrees, Latin, Mexican, Recipes | Tags: , , , , , | 2 Comments

Taste of the Med: Greek Lemon-Dill Grilled Chicken Salad

I found this recipe on Weight Watcher’s website while looking for something to do with the chicken breasts I had pulled out of the freezer.  I was looking for something fresh and light for a Thursday night and this seemed like the perfect recipe.

Ever since spending a month in Greece a few years ago, I have yearned to recreate some of the flavors I experienced.  This recipe got me a few steps closer with the lemon-dill grilled chicken that is reminiscent of chicken souvlaki.  Branden and I both really enjoyed this salad and it was suprisingly really filling.  The fresh flavors made this an instant summer time hit that would be beautiful served at a intimate dinner with friends in the back yard.  Execution was a cinch and I can’t say I’d change anything about this recipe (except maybe add some more cucumbers because we pretty much devoured them!).

Enjoy!

  • 6 TBS water
  • 1 1/2 TBS extra virgin olive oil
  • 2 1/4 tsp lemon zest
  • 4 1/2 TBS fresh lemon juice
  • 1 1/2 tsp minced garlic
  • 1 tsp salt
  • 3/4 tsp black pepper, freshly ground
  • 1 pound boneless, skinless, chicken breast
  • 4 c. romaine lettuce, thickly shredded
  • 1 c. canned chickpeas, rinsed and drained
  • 1/2 c. roasted red peppers, packed in water, diced
  • 1 cup English cucumber, sliced
  • 10 medium Kalamata olives, sliced
  • 1/4 c. crumbled feta cheese
  • 4 1/2 TBS fresh dill, chopped
  • 1/2 medium lemon, cut into wedges for garnish
  1. In small bowl, combine water, oil, lemon zest and juice, garlic, salt, and pepper; remove 1/4 cup of dressing and place in a large glass bowl.
  2. Add chicken to bowl and turn to coat; cover bowl and refridgerate at least 1 hour or up to 8 hours.  Cover and refridgerate remaining lemon mixture for dressing.
  3. Grill chicken, turning as needed, until cooked through, about 10 to 15 minutes.
  4. Place lettuce on a serving platter; arrange vegetables, chickpeas, chicken, olives, and cheese on top.  Stir dill into reserved dressing; drizzle over salad.
Categories: Entrees, Greek, Recipes, Salads | Tags: , , , , , , | 2 Comments

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