Purple Potato and Bean Salad

Purple Potato and Bean Salad

Make your plate a little more colorful with this Purple Potato and Bean Salad. Great as a side or a light meatless Summer meal.

Purple Potato and Bean Salad

4 cups small purple potatoes, quartered ( I left the skins on)

1 can white beans, rinsed

1 cup grape tomatoes, halved

1/4 c red onion, chopped

2 T olive oil

2T red wine vinegar

1 T chopped  fresh cilantro ( or basil)

1/2-1t salt

1/8 t black pepper

Boil potatoes until fork tender, drain and add to a large bowl. Add bean, tomatoes, onions,  toss with oil and vinegar, sprinkle with salt and pepper, add cilantro and stir.

Purple Potato and Bean Salad

Chill and serve.

Purple Potato and Bean Salad

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Cheesy Kale, Sausage, and White Bean Casserole

Cheesy Kale, Sausage and White Bean Casserole

MMM, this is delicious.

Cheesy Kale, Sausage, and White Bean Casserole

1T olive oil

4 smoked sausage links sliced into 1/2 ” rounds

1 carrot peeled and diced

1/2 c diced yellow onion

1 rib celery diced

1 can white beans rinsed and drained

3 c fresh baby kale

2 T flour

1/4 t salt

1/8 t black pepper

1 c chicken stock

3/4 shredded cheddar cheese

1/2 c panko bread crumbs

 

In a large saute pan heat olive oil over med h high heat. Add sausage, carrot, onion and celery, saute until onion is soft. Add Beans and kale, continue to saute until kale is wilted. Add flour and stir and cook about 2 more minutes. Add stock and bring to a simmer, sauce will thicken, add 1/2 c cheddar cheese and stir until melted.

Cheesy Kale, Sausage and White Bean Casserole

 

Preheat oven to 350

Pour mixture into a baking dish, top with panko and remaining cheese.

Cheesy Kale, Sausage and White Bean Casserole

 

Bake for 30 minutes.

Cheesy Kale, Sausage and White Bean Casserole

Cheesy Kale, Sausage and White Bean Casserole

Childhood Comfort Food: Chili Mac

Chili Mac

Chili Mac was one of my dinners almost every week growing up, I am the oldest of 6 kids and there were always a few extras at the table so this dish was filling, and went a long way. No matter how many people were at the table there was always enough for seconds. I crave it still to this day but I had to make a couple of adjustments. The original chili mac did not have any beans or cheese, but my kids said then it isn’t “chili” mac, (they love chili and beans) so I added a few ingredients but it still goes a long way and there are always left overs and best of all it reminds me of my childhood.

Chili Mac

1 lb ground beef

1/2 t chopped garlic

1/4 cup chopped onion

1 can tomato soup (condensed)

1/2 can of water

1 can red kidney beans (drained)

2 T brown sugar

2 T Worcestershire sauce

2 T chili powder

1 t cumin

1/2 t cayenne pepper

1/2 t salt

1/4 t black pepper

1 box elbow macaroni cooked and drained

Brown meat and onions in a large skillet or pot for about 5 minutes, add garlic and saute until golden. Add tomato soup, water, beans, brown sugar, Worcestershire sauce and seasonings. Bring to a simmer and continue cooking for 10 minutes.

Chili Mac

Add the macaroni noodles and stir, cook over low for about 5 minutes or until macaroni absorbs some of the sauce. Top with cheese and chopped onion if desired.

Chili Mac

Summertime and the Chili is Easy

Summer is almost here, its hot and humid in Florida. I love the ease and the flavor of chili but it can be a little much for those hot Summer months. I decided to lighten it up a bit by adding some fresher and brighter ingredients, but kept the spice and the ease of a one pot meal.

Summertime Chili

3T canola oil

1 yellow onion chopped

2 cloves garlic finely chopped

2 fresh jalapeno diced

2 lbs ground meat (turkey, beef or pork will work)

1/2 t salt

1/2 t cumin

1/2 t mexican oregano

3 T chili powder

1 28 oz can of whole peeled tomatoes with juice

1 can dark red kidney beans

2 ears of fresh corn, kernels removed ( approx 1 1/4 cup) you could use frozen or canned corn, but corn is in season in the summer and adds a freshness and slight crunch to the dish.

1 t lime zest

lime wedges

chopped cilantro

Heat oil over Med high heat, add onion, garlic and jalapeno, and sauté for 3 min. Add ground meat and cook until browned (drain fat if necessary), add salt, cumin, oregano, and chili powder. Then add tomatoes with juice, bring to a boil, reduce heat to low and cover.

Cook for one hour, stirring occasionally and breaking up tomatoes with the spoon. Add beans and corn kernels and zest, cook for 15 min more.

Serve in bowls and top with fresh cilantro and squeeze lime wedges over the top.

 

 

Spinach and White Beans: A Healthy and Filling Alternative to Potatoes

Trying to find a filling side beyond potatoes and rice can be challenging, not to mention time consuming. Try this easy, healthy, alternative instead.

2 tsps Olive Oil

1 T Minced garlic

1 Can White Kidney Beans

1 Bag  Fresh Baby Spinach

Salt

Pepper

Heat 2 tsps olive oil in a large sauté pan over medium heat. Add garlic and saute for 2 min being careful not to let it burn. Add one can of rinsed white beans and a handful of salt  and several grinds of black pepper ( you need to get the flavor into the beans before you add the spinach).  Cook the beans with the garlic over medium heat for about 3 minutes to infuse flavor. Add 1 bag of baby spinach stirring until all spinach is wilted, put the lid on to steam and heat through, about 2 min on low-med. (this prevents the need to add more oil, the water from the beans will steam and heat the spinach). Add salt and pepper to taste.