Sautéed Polenta and White Beans
based on a recipe from Eating Well
4 teaspoons extra-virgin olive oil, divided
1 16-ounce tube prepared plain polenta, cut into 1/2 inch cubes
2 cloves garlic, minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika, plus more for garnish
1 15-oz can cannelini beans
5 cups packed spinach
3/4 cup vegetable broth
1/2 cup shredded Manchego cheese
2 teaspoons sherry vinegar
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, about 8 to 10 minutes. Transfer to a plate.
2. Reduce heat to medium, add remaining 2 teaspoons oil and garlic to pan, and cook, stirring, 30 seconds, or until fragrant. Add onion and bell pepper; cook, stirring, just until tender, about 3 to 5 minutes. Sprinkle with paprika and stir for 30 seconds. Stir in beans, spinach and broth; cook stirring until beans are heated through and spinach is wilted, about 2 to 3 minutes.
3. Remove from heat. Stir in cheese and vinegar. Serve vegetables over polenta, sprinkle with paprika.
Monday, October 30, 2006
Friday, October 27, 2006
In September, I made this soup. But this time I followed the original recipe more closely since I was making it for fewer people, substituting vegetable broth for the chicken broth and 10 ounces of roma tomatoes for the grape tomatoes, cannelini beans for the navy, and using an entire lime's worth of juice. It actually turned out spicy.
To go with it, I made grilled fresh mozzarella and cilantro sandwiches on whole-wheat bread.
Sunday, October 22, 2006
Sunday, October 15, 2006
I'm excited to get to use my new plate!
Recipe coming soon. I have to write my history quarter paper outline.
1/4 onion, chopped
1 red bell pepper, thinly sliced
1/2 zucchini, diced
3 small tomatoes, two of them coarsely chopped
1/8 teaspoon turmeric
2 teaspoons extra virgin olive oil
1 tablespoon water
1 dash chili powder
1 dash cayenne pepper
2 (6inch) tortillas
1/2 large lime
1/2 cup plain low-fat yogurt
1. Preheat oven to 425 degrees Fahrenheit.
2. In a medium skillet, heat 1 teaspoon oil over medium heat. Add onions and turmeric and saute until soft. Add pepper and zucchini, lightly saute, and cover for a minute or two.
3. Uncover, add 2 coarsely chopped tomatoes. Cook for another minute or two, pour vegetables in a bowl, lower heat and add remaining teaspoon oil to pan.
4. While onions cook, beat eggs, water, chili powder, cayenne pepper, and salt until foamy.
5. Finely dice remaining tomato and mix in a bowl with juice from 1/4 of a lime. Cut remaining limes into thin wedges for serving.
6. Place tortillas into preheated oven for 2-3 minutes, or until heated through.
7. Pour egg mixture into pan, scraping bottoms to scramble until just slightly runny.
8. Portion eggs and vegetables onto a tortilla and fold in half.
9. Serve with tomato-lime salsa, and yogurt sprinkled with cayenne pepper.
Wednesday, October 11, 2006
Saturday, October 07, 2006
Since I've been back in school, Mom and Dad have been cooking every night that we're home. I just haven't had the time/energy to cook on school nights, and on weekends Dad usually takes over. Though I do boil the eggs, wash and cut up fruit, and make my lunches still.
I've been trying to record Mom's cooking, and she does well. Dad usually comes home and helps her finish things off.
Tuesday, October 03, 2006
Monday, October 02, 2006
Dad made a salad with tomatoes, cucumber (from the garden!), a yummy lemon dressing, herbs, and mixed greens.
Mom used the porcini's we bought in Italy in an orzo recipe with chicken and peppers.
I think if I can find out what originally went in it, I could modify it so it would be better. It had cream AND feta in it, yet lacked richness from either, so I'm guessing some modifications on when and how they're incorporated would make for a richer tasting meal.