Beans Archive

Friday, June 29, 2012

chopped salad with feta, lime and mint

chop chop salad with feta, lime, mint

I’m sorry, guys, but I get really boring in the summer. Like, hey-isn’t-it-nice-when-the-sun-shines boring. Or, let-me-tell-you-about-that-time-I-got-the-apartment-painted boring.

pile of pole beans
radishes

Okay fine, I’ll tell you anyway. Remember when I told you that on our Vacation From Parenting I had an ambitious to-do list but my husband was quite certain we’d be better off doing as little as possible? Well, Alex: 1, Deb: 0 and here it is encrypted on the permanent record of the internet. As it turns out, having to take your entire apartment apart to allow for painters is totally not fun at all. Sometimes there’s a communication breakdown that leads to you coming home right as they’re finishing up to find that your apartment had been painted the wrong color. Sometimes, in the same week, your bathtub is suspiciously filled with plaster, your door handle breaks and leaves you locked out of your apartment for an eternity, your air conditioning dies, and 48 hours after the painters had left, not a single piece of furniture got ambitious enough to move itself back into position, which means that you’ll probably be doing that for the remainder of your so-called vacation. Really, Deb [insert slow clap here] next time your husband suggest you do nothing but sleep, socialize and relax for a week, perhaps you might just not argue.

queso fresco, feta, ricotta salata

Continued after the jump »

Tuesday, January 4, 2011

chard and white bean stew

white bean stew + crouton + egg

High on the list of dishes I’d like to be able to make without a second thought, a special trip to a special store and that I hope to still be cooking when we spend our days in his-and-hers creaking rocking chairs, lamenting that Jacob never calls us anymore, is a hearty white bean stew.

chard
quick-cooking the greens

And never has my need to get a recipe like this down been more urgent, given the following confluence of events: 1. A kid who is getting more and more into rejecting food, but shows a keen interest in beans and anything cooked in a tomato-y sauce. 2. A mama who is near the end of her tether trying to fit an impossible amount of ingredients in her 2 (yes, two) kitchen cabinets and revels in a recipe that will use up multiple cans of beans, a box of tomatoes and a carton of broth and 3. A website audience that will likely hightail it out of here if I present you with one more recipe in a row that hinges on cream and booze, butter and cheese, butter and sprinkles or butter and wine. It’s January, after all, and we have resolutions to attend to! Resolutions that probably do not include butter… That’s for February, after all.

carrots and scrapings

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Wednesday, October 27, 2010

spicy squash salad with lentils and goat cheese

squash salad with lentils and goat cheese

Odds are, this week is full of sugar for you. Chewy sugar, hard shiny sugar, sugar molded into candy corn, fluffed into marshmallows, coating adorable little popsicles of cake, wound with brown butter around grains of puffed rice and that doesn’t even include the peanut butter cups you’ll pilfer from your kid’s trick-or-treat bucket this weekend followed by the sweet slide from Thanksgiving’s marshmallow-topped sweet potatoes and December’s minty candy canes.

black lentils, soaking
bucheron

I, for one, could really go for a salad right now. I’ve been roasting a lot of squash and sweet potatoes lately, usually for the half-toothed member of our family and one day, I was looking to turn it into more of a fall salad and I stumbled upon a recipe from Bon Appetit. I nixed the arugula because the stuff I found at the market was spotty, and anyway, (gripe alert!) I like challenging myself to make salads that don’t hinge on leaves that are only in season a very small fraction of the times of the year people insist you should eat them. (End gripe.) I used a butternut squash instead of a pumpkin because they seem to roast up in cubes better, and also because they’re a much easier shape for my little sherpa to hold in his lap (and only occasionally gnaw on) as we head home from the market. I added toasted butternut squash seeds because I love some crunch with my salads and do hope you know they toast up almost as delightfully as pumpkin seeds. Finally, I used black lentils because that’s what I had in my pantry and what’s prettier in the last week of October than a black and orange medley?

butternut peelings

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Sunday, July 25, 2010

summer succotash with bacon and croutons

succotash with bacon, croutons

[Er, croutons not pictured.] Here’s the thing: If you told me you were serving succotash with or for dinner, I’d inwardly groan. People, I’ve had all sorts of succotash — a summery stew of corn and lima beans, often with tomatoes, yet still so bland that no added butter or cream saves it for me, and when adding butter and cream don’t save something for me, you know something is terribly wrong — and can’t think of one that I wanted to run home and make for myself. It might be because it’s usually in the off-season, when the above come frozen and no, it’s just not the same. It might also be because I once had a roommate that would open cans of succotash, not drain it, heat it in the microwave and eat it straight and guys, it’s been many, many years and still, my stomach turns. Don’t ever live with me. I’m a jerk.

corn, limas and cranberry beans
split cherries

But this is different. This was a midsummer dinner dream, the result of another bleachingly sunny, sauna of a day when I staggered around the market and realized if I put this stand’s corn and that stand’s shell beans and those purty tomatoes together, I might make a succotash that was worth writing home about. I wondered if you could pork it up. I wondered if I could pass it off as a main course. I came home with the haul of all hauls and discovered, as I often do, that Gourmet (moment of silence) had beaten me to it more than a decade ago. I love it when they do that.

lima beansspeckled and pink cranberry beansmmm, sweet crunchy corntomatoes, so fresh and so sweet

Continued after the jump »

Wednesday, March 17, 2010

spinach and chickpeas

spinach and chickpeas, espinacas con garbanzos

First off, this dish is not called “spinach and chickpeas”, it is espinacas con garbanzos. Don’t you agree? “Spinach and chickpeas” is something you eat because you should — it is healthy and you aspire to be. Espinacas con garbanzos is something you eat because it sounds sexy, and doesn’t taste half bad either. It’s hearty and smoky with a little kick, you eat it on little fried bread toasts at a tapas bar in Spain.

chickpeas, from the slow cooker

Or, you know, in New York City on another brutally rainy March night. My friend Ang had a tapas pot-luck last Friday (the baby ditched us for a better party at his grandparents house) and, yes, I brought a Spanish dish to a Spanish party that did not include a single format of pork. Wild! Hey, I figured others would have the chorizos and jamón serranos covered. Me, I wanted some Spanish comfort food. I’d tried a version of this dish a few years ago, thanks to the sweet nudging of Ximena at Lobstersquad and instantly loved it. It sounds like it would be too simple to hold your interest, perhaps something you’d eat because you “ought” to, but it tastes like something you’ll crave again and again.

draining the spinach

Continued after the jump »


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