Beans and Grains

Fixing economical meal can come times be challenging.

 So Today we worked with beans and grains and prepared some not so traditional recipes.

Cajun Quinoa

1/2 cup onion diced

6 cloves garlic minced

1 Tbsp olive oil

1 cup carrots, shredded

1 tsp Cajun seasoning

1 med. zucchini, diced

2 tsp.. fresh thyme or oregano

1 1/4 cup quinoa

2 cups water

Rinse quinoa well. Cook in pan with a tight fitting lid. 

Bring to a boil, then turn down to a simmer, cover and         

      cook  for about 20 minutes. 

Saute’ onion, garlic, carrots and zucchini in olive oil 

      until tender. 

Mix cooked quinoa and vegetables. 

Add seasoning. 

Adjust seasoning to taste

White Bean Dip with Pita Chips

• 1 (15-ounce) can Cannellini beans, drained and rinsed

• 2 cloves garlic

• 2 tablespoons fresh lemon juice

• 1/3 cup olive oil, plus 4 tablespoons

1/4 cup (loosely packed) fresh Italian parsley leaves

Pita chips

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Serve the pita toasts warm or at room temperature alongside the bean puree. Servings: 6

Hummus

1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. 

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Hoppin’ John

1 lb  ground sausage

1 med onion, diced

2 cloves garlic, minced

2 cups chicken broth

2 cans black eyed peas

1 cup long grain rice

1 tsp fresh thyme  (or 1/2 tsp dried)

1/2 tsp pepper   

Brown sausage in skillet until no longer pink. Add onion, cook until tender. add garlic cook stirring one minute more. Add broth, black eyed peas. Stir in rice, thyme and pepper, cover and simmer 15-20 minutes