Salad of white bean with Za'atar

Chick pea salads are very popular in my home. My e daughter loves so much that she often helps me throw together, and we never use exactly the same form twice. This weekend, I decided to really make things happen and, instead of chick peas, make a salad of beans, great northern beans. I had to wait until that e was out of the House, because it is not a fan of white beans, and true to form, she refused taste salad. OH well, more than me-and for husband D, which actually preferred chickpea salad.

This salad gets its distinctive flavour of Za'atar, a mixture of popular spices in the Middle East. The exact formula varies from one country to another, but generally include thyme, sumac, and sesame seeds, which are spices used here. If you do not find Za'atar (or zatar or zahatar) locally, you can order online from Penzey's spices, but it is very easy to do at home. Look for poison (which is also essential for watering on hummus) online or in grocery stores in the Middle East.

(printable version)

Serve this unusual salad on Greens, as farce of pita bread, or as a dip for average PITA or crackers.1 red bell pepper, chopped 2 celery ribs, finely chopped 1 kohlrabi, peeled and diced small (or other crunchy vegetables)(, see note) 4 green onions, sliced 1/2 cup chopped parsley 2 great northern beans 16-ounce cans, drained and rinsed well package 1/2 lite silken tofu (approximately 6 ounces) 1-2 cloves garlic 1 teaspoon tahini (optional) 3-4 teaspoons Zaatar (or 2 tsp sumac1 1 / 2). c. to thyme tea, sesame seeds 1 TSP) 1 teaspoon smoked paprika white pepper juice 1/8 teaspoon of salt 1/2 to 1 lemon at tastePlace pepper, celeryrave, green onions, parsley and 1/2 cup of beans in a large serving bowl. Place the rest of the ingredients, including reserved beans and the juice of half a lemon in a food processor and blend until smooth. Add this salad dressing in the bowl and stir well to coat. Refrigerate until this that well chilled, at least an hour, but better the next day. Check seasoning and add more salt, lemon juice and Zaatar to taste. Serve with additional parsley or Zaatar.Vous can use on a cut of any crunch providing vegetables or fruit instead of the rave. Chestnuts of jicama or water would provide a neutral flavor while Asian pears or apples would contribute to a touch of sweetness.Time (duration) of cooking: 15 minutesNumber portions (yield): 6

Nutrition (per serving): 215 calories, 14 calories from fat, 1.7 g total fat, 0 mg cholesterol, sodium 56.7 mg, potassium mg 792.3, 37.6 g, fiber of 9.7 g carbohydrates, 2.4 g of sugar, 14.5 g protein3.6 points.

Copyright © Susan neighbour 2011. All rights reserved. Please do not repost recipes or photos of other Web sites.

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White Style New - Orleans beans

Go, tell me, you are tired of holidays rich food and be prepared to relocate to some healthy-even homely fare.  I know that I am.  I never thought that there could be such a thing as too much dessert, but after stuffing myself on cake cheese, pumpkin mousse chocolate-cherry pie and downright obscene rum and margarine-soaked bread pudding is the specialty of my husband, I am ready to swear of sugar a year without.  I know not for you, but I hate the slow way, I feel that I'm too eat foods that were too fat and sugar.

Today I bring you a change of all eye-candy (candy real) you've probably seen on other blogs.  There are several tricks that I could have used to make this traditional dish of Louisiana more photogenic, but then you wouldn't have a real idea of how it is supposed to examine.  In particular, I could have cooked beans for less time left intact, but intact beans are exactly what you want for the New-Orleans-style beans (sometimes called cream-style beans).  You want some beans to hold together just enough so that they are recognizable as beans, but others falling into pieces enough to create a thick, creamy sauce of recognizable beans.  It is a delicate balance, in a bygone era, taking hours of simmering on the stove, but thanks to a couple of my favorite tools of cooking, the cooker and the immersion Blender, I can make creamy, flavorful beans in about an hour.  And so can you!

Before obtaining the recipe, I want to announce a new feature that I am very pleased of the recipe box.  You can now bookmark recipes on this blog and store them in your own recipe box until you are ready to use.  To begin, simply click on the link add a box at the top of a post recipe and look for a link to this recipe in your recipe box.  Cool, huh? If you are a frequent user of this site, you may want to subscribe, that allows to connect from any computer to view your recipe box.  Simply fill out the registration form located at the bottom of the sidebar on the right. There is a similar configuration in place on the main page of low-calorie vegan recipes, be sure to try, too.

Now, get out of this new cooker that you got for Christmas and cook some beans!

(printable version)

Great northern 1 pound dried beans
1 medium onion
2 celery ribs
1 small hot pepper
4 cloves garlic, chopped
2 Laurel leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 tsp. white pepper
1 tbsp sauce soy (or gluten-free tamari)
1 teaspoon of salt
1 c. tablespoon Tabasco, or to taste
Hickory Smoked salt to taste (optional, but good)

Soak the beans overnight. (Or do dip-quick placing them in the crock pot with enough water to cover three inches). Wear high pressure and cook for 1 minute. (Allow pressure down naturally before opening the cooker).

Drain the soaking liquid. Put the beans in the crock pot with 5 cups of water and start heating, discovered.

Meanwhile, chop vegetables fine, handmade or in a food processor. As you chop each, add it to the cooker. Add remaining ingredients except Tabasco and hickory smoked salt. Check the water level in the cooker and add another Cup if there isn't enough water to cover all the ingredients by 1 inch.

Seal the pressure cooker and set the 12-minute timer (electric) or wear at high pressure and cook 12 minutes once the pressure is reached. Remove from heat (or turn off the electric stove) and allow pressure down naturally.

If the pressure is not stopped in 20 minutes, quick release pressure. Check beans for cooking. They should be soft and most should begin to disintegrate. If your beans are always difficult, go back to high pressure for a few minutes. If the beans are tender, add Tabasco and smoked salt and cook uncovered until the liquid reduces and the cooking water begins to become more like a sauce. Stir often to ensure they aren't burning on bottom and incorporate the beans on the sides of the pot. After about 20 minutes, if the liquid sounds aqueous rather than creamy, you can take an immersion blender and mix party beans (be sure to first delete the Laurel leaves).

Add extra salt to taste. Serve on hot hot rice sauce on the table.

Servings: 8

Note: To cook in a regular saucepan, follow all directions, adding of water sufficient to cover the water per inch, cover and cook on low until beans begin to break down and the water became a sauce, at least 2 hours. Periodically stir and add more water to the needs (may require several sections).

Nutrition (per serving): 170 calories, 5 calories from fat.<1g total="" fat,="" 0mg="" cholesterol,="" 392.5mg="" sodium,="" 716.3mg="" potassium,="" 31.8g="" carbohydrates,="" 10.1g="" fiber,="" 2.2g="" sugar,="" 10.6g="" protein,="" 2.7="" points="" (not="" equivalent="" to="" current="" weight="" watchers’="">

Copyright: Susan neighbor 2010. All rights reserved. Please do not repost recipes or photos to other Web sites.

Marked as: kernel, eat-to-live, without gluten, Louisiana, pressure cooker, southern cuisine, soy

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