13 Bean Soup

I love Bob's Red Mill products and like to try as many different things in their line as I can.  I bought this soup mix thinking it was an all-in-one mix with stock/flavouring etc. but turns out it was just the beans - 13 types of beans, but still just beans (and a few lentils).

As instructed on the package, I soaked the beans overnight and for most of the next day to get them a little softer. I drained and rinsed the beans and then boiled them for 3 hours on low with 2 1/2 quarts of water and 2 chicken bouillon cubes.  Once they were quite soft I added more water to thin out the soup, tomato paste, garlic, onion, salt & pepper and the juice of 1/2 a large lemon.

Overall, the bean mix made a great starting point for this soup.  If you are looking for a way to get more fibre into your diet and/or a vegetarian source of protein, this is the way to go (but use vegetable bouillon instead!).

Ingredients: Serves 6-8

• 2 cups mixed beans
• 2 1/2 quarts water
• 2 bouillon cubes
• 1 onion, diced
• 15 oz can tomato paste
• 2 cloves garlic, minced
• juice of 1/2 large lemon

Corn & Black Bean Chili with Cornbread

I thought it was supposed to be Spring?  The snow just keeps coming here in cold Ontario and I am so over it - dreaming of days relaxing on the patio sipping a cold bevvie.  Instead of making yet another soup for dinner (to stay warm) I decided to go with a corn and black bean chili. It is so easy to make and takes very little energy to whip this up after a day at work.  The cornbread is super easy to and takes only 20 minutes in the oven.

Ingredients & Preparation: Serves 6

• 1 large can of black beans, rinsed
• 1 large can of whole tomatoes
• 1 large onion, diced
• 2-3 tbsp olive oil
• 10-12 large white mushrooms, quartered
• 2 cups fresh or frozen corn
• Old cheddar cheese for garnish, shredded
• Cilantro for garnish, chopped
• 4-5 tbsp of chili powder or to taste
• 1 cup of tomato juice

In a large pot, add olive oil and onion. Cook until translucent and then add the mushrooms. Cook another 5 minutes and add the corn.  Cook for about 7 minutes and then add in the black beans, tomatoes, chili powder and tomato juice.  Cook on medium low heat for about 15 minutes until all the flavours are incorporated. While the chili is simmering, preheat the oven to 400F for the cornbread.

Cornbread Ingredients & Preparation: Serves 6

• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 eggs, beaten
• 1 cup whole milk 
• 1/4 cup melted butter
• 1/2 cup sugar

Preheat oven to 400F.  Combine the first 4 ingredients in a medium bowl.  Then combine the remaining ingredients in another bowl. Grease a 9"x9" baking dish (I prefer glass). Mix ingredients from both bowls together for about 15 seconds until dry ingredients are moistened but don't over mix.  Pour batter into the pan and bake immediately.  Should take about 20-22 minutes in the oven until the top is golden brown. Insert a toothpick in the centre to make sure it is done (if it is, the toothpick will come out clean). Serve with the chili, cheddar cheese and cilantro.

Homemade Maple Baked Beans

As the daughter of British parents I have had my share of beans on toast.  I do love a can of Heinz Vegetarian Beans in Tomato Sauce but I thought I would give my own a try.  I used a recipe from Michael Smith's The Best of Chef at Home and adapted it slightly.

The beans were very good, the texture just right and the taste not too sweet.  Definitely more of a Quebec-style baked bean (Feves au Lard) with the maple syrup giving a nice sweetness to them vs the more common Boston-style baked beans made with molasses and brown sugar. Great for any meal - dinner, breakfast or brunch!


Ingredients & Preparation: Serves 4-6

• 2 cups of dried white or navy beans, soaked in cold water overnight
• 1.5 cups of water
• 1 cup of real maple syrup
• 6 slices of thick cut fried bacon, diced, fat reserved (can omit if vegetarian)
• 1 or 2 large onions, diced
• 1 tbsp powdered ginger
• 2 tbsp of any mustard (I used Dijon)
• a few dashes of Worcestershire sauce
• sea salt & pepper to taste
• 1 tbsp of any vinegar just before serving

Preheat your oven to 325F.  Strain the beans from their soaking water and rinse well.  Put the beans in a sauce pan and cover with cold water. bring to a boil and then reduce to a simmer and cook until beans are tender - about 45 minutes to an hour. Cook the bacon and set aside.

Drain the beans and put them in a 4 litre oven proof baking dish with a tight fitting lid.  Add the maple syrup, bacon, onions, ginger, mustard, Worcestershire sauce, salt & pepper. Add as much or little of the reserved bacon fat as you care to. Stir well.

Cover and place in the oven and bake until the beans have absorbed most of the liquid and are tender.  My beans took about 3.5 hours.  You can cook them longer but I would turn the heat down to 300F. Stir in the vinegar just before serving.

The Best Red Lentil Soup with Rosemary, Lemon and Feta Cheese

This is a delicious soup recipe chock full of protein and fibre. Lentils really are a super food and are a must have for any vegetarian diet. Also, a great change from the pre-race pasta dinner, lentils are amazing fuel for all you runners and triathletes out there! This recipe is from the Rebar Modern Food Cookbook - a great vegetarian cookbook from the owners of Rebar Restaurant, 50 Bastion Square in Victoria BC.

Did you know that Canada is the largest expoerter of lentils in the world? Most crops are grown in Saskatchewan and Southern Alberta.

Ingredients and Preparation: Serves 8

• 2 cups organic red lentils (PC brand is what I used)
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 tsp salt
• 8 cloves garlic, minced
• 2 carrots, diced
• 1 tsp cracked pepper
• 1/4 tsp red chile flakes
• 1 tbsp minced rosemary
• 2 tbsp minced oregano
• 2 bay leaves
• 8 cups vegetable stock (or chicken stock if not vegetarian, but then reduce the extra salt in recipe)
• zest of 1/2 lemon
• juice of 2 lemons
• 1 cup crumbled feta cheese
• 2 tsp minced rosemary cracked pepper to taste

Rinse lentils thoroughly in a colander under cold running water. Set aside to drain. Heat oil in a soup pot over medium-high heat and saute onion with 1 tsp salt until translucent. Add garlic, carrot, pepper, chilies, herbs, bay leaves and remaining salt. Stir well and saute until the carrots are just tender. Add rinsed lentils and stock and bring to a boil. Reduce heat to a simmer and cook, partially covered until the lentils are soft and falling apart. If you like, the soup can be pureed or left as is. If you choose to puree, remove the bay leaves first!    Season the soup with lemon zest, lemon juice and more salt and pepper to taste (the lemon is KEY so don't skip this step!). Before serving, top with the feta cheese, rosemary and cracked pepper. 

This soup is SO good. Make sure to try it!

Slowcooker Vegetarian Chili - the easy method

Wow - I just realized how long it has been since I have written a post. I can assure you we have been eating as much as always but the time to take pictures and write about our meals has somehow dwindled down next to nothing.

I have been on a chili kick lately (and a homemade soup kick too - more on that next time). It's got to be just about the easiest and cheapest thing to make while still be healthy and filling. Here is the recipe for my vegetarian chili made in a crock pot.

Ingredients and Instructions:

Can of black beans
Can of white kidney beans
Can of red kidney beans
Can of sliced mushrooms or fresh if you have them
Can of whole tomatoes
Can of mini diced tomatoes ( you know the kind, the meal starters???)
4-5 tablespoons of EVOO (I add the olive oil as it gives it some richness that is missing without it)
4-5 tablespoons chili powder or to taste
2-3 tablespoons of cumin
3 bay leaves (remove before eating)
Salt to taste

Make sure to rinse the beans before using them. Use the juices from both cans of tomatoes. Toss it all in the crock pot and set the time for when you want to eat it! Serve with yummy crusty bread.

Fantastic Summer Salad

My Mum was here last week helping me with our new baby and she made this salad one night as a starter. It is my new fave - so delicious. We used tinned artichokes and hearts of palm instead of the fresh artichokes because, really, who has time for artichokes when you have a 5 week old baby?

No idea where the original recipe is from....will post when my Mum tells me where she found it.

ANOTHER TIP - make triple the dressing!!! The original quantity is not enough.

COOL BEANS ARTICHOKE SALAD

Serves 4

10 baby artichokes, peeled and quartered (or use tinned artichokes, like us!)
2 cups diagonally cut asparagus
1/3 cup thinly sliced radishes
3 green onions, thinly sliced
1 19-oz. can white kidney beans, rinsed and drained
3 cloves garlic, minced
2 tsp. lemon juice
1 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
8 large romaine leaves

1. Steam the artichokes for 8 minutes. Add the asparagus and steam about 2 minutes more, or until crisp-tender. Drain and run vegetables under cold water. Let cool.

2. Make dressing: Whisk together garlic, lemon juice, olive oil, salt, and pepper.

3. Combine radishes, onions, and beans in salad bowl with half of dressing and toss well. Gently stir in artichokes and asparagus.

4. To serve, place 2 romaine leaves each on four plates. Divide salad equally among plates and drizzle with remaining dressing.

Warm Lentil Salad - a super speedy vegetarian lunch

I thought I would post here about my latest craving to break up the pasta recipes (stay tuned - 2 more to come).

Lentils. What a delicious little thing a lentil is...full of protein, fibre, wholesome goodness. Find out more about the lovely lentil here: http://en.wikipedia.org/wiki/Lentil

Here is a very simple idea that has been both lunch and dinner in the last 24 hours.

Ingredients & Preparation: (no actual recipe was consulted in the making of this meal, just bare cupboard desperation!)

Serves 1 hungry gal

• 1/2 can of quality lentils, drained
• 2-3 handfuls of chopped fresh spinach, or frozen if that's what you have on hand
• 1 tbsp of sun-dried tomatoes (not packed in oil)
• 1-2 tbsp feta cheese on top

Warm up the lentils in either the microwave or on the stove. Add in the spinach, cook until it is soft and wilty. Toss in the tomatoes. Serve in a bowl and top with feta.

A delicious, filling vegetarian meal for one (multiply recipe by 2 for 2 people and so on). Serve with greens if you are feeling sporty!

PS - the picture is not of my actual meal (you will not see any sun-dried tomatoes), but it is a pretty good replica from http://seasonalontariofood.blogspot.com/.