Archives for posts with tag: beans

Grilled Sausages and Summer Beans with Herbs, Tomatoes and Caramelized Onions

July 23, 2014 //
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Grilled Sausages and Summer Beans with Herbs, Tomatoes and Caramelized Onions
Grilled Sausages w Beans and Tomatoes_Web

This New York Times recipe is so easy and delicious. Since I don’t have a grill I broil my sausages for about 5-7 minutes and they are great.

2 lb. your favorite sausages
3 TB. olive oil
1 large red onion, thinly sliced
4 fresh thyme sprigs
salt and pepper
pinch of sugar
1 cup of cherry tomatoes, halved
1 lb. green and/or wax beans, trimmed
1/4 cup white wine
1/2 cup chopped mixed fresh herbs, such as basil and parsley

Prepare grill or preheat broiler. Grill or broil sausages until browned and blistered and cooked all the way through, 5 to 7 minutes.

Meanwhile, prepare beans. Heat oil in a large skillet with a cover until shimmering. Add onion, thyme sprigs and a pinch each of salt, pepper and sugar. Saute over medium-high heat until onions are golden in spots and browned around the edges, about 7 minutes.

Add tomatoes and saute until they start to release their juices, 2 minutes. Add beans and white wine and toss everything in pan. Cover, reduce heat to medium-low, and cook 3 minutes. Uncover pan, add herbs and continue to cook. Toss beans occasionally, until liquid evaporates and beans are done to taste, 5 to 15 minutes, adding water to the pan if it dries out. Garnish with coarse salt if you like and serve hot or at room temperature, with sausages.

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Categories Meals

Hello Summer!

July 22, 2014 //
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This is the best time of the year to cook and I’ve left you all stranded – I’m sorry! The thing is that while it is the easiest time to throw something delicious together, for me it has also been the busiest. In the last four weeks, I’ve been to Ottawa, Omaha, Vermont, Boston and Baltimore! Consequently, I have not had a chance to cook as much as I would like. But in Vermont, which was vacation, I had a chance to make a bunch of great, summertime dishes, many of which will show up here throughout the next several weeks.

Upon my return to New York I was greeted with all of summer’s best – green beans, peaches, blueberries, raspberries, corn and even the season’s first tomatoes! Total inspiration. This week’s recipes take advantage of the season’s bounty and none of them take too long to prepare so you have plenty of time to get out there and catch some fireflies!

I've been waiting all year for this!

I’ve been waiting all year for this!

Meal #1: Grilled Sausages and Summer Beans with Herbs, Tomatoes and Caramelized Onions
Meal #2: Fish Fillets with Tomatoes, Squash, and Basil + Corn on the Cob
Meal #3: Summer Pasta with Fresh Tomato Sauce and Mozzarella
Meal #4: Pork Tenderloin with Plums and Red Onion + Corn on the Cob

Note: For the next several weeks you will see a LOT of corn here. The season is so short so we tend to eat either corn on the cob or corn salad every night. You’ve been warned.

Your grocery list, excluding the usual pantry items:

summer squash (such as zucchini and yellow crookneck) – 2-4, depending on size
shallots – 2
red onion – 2 large
thyme – 1 bunch
parsley – 1 bunch
basil – 1 bunch
cherry tomatoes – 2 pints
green and/or wax beans – 1 lb.
tomatoes – 3-4
corn – 1 per person for two separate meals
plums – 4
pasta (penne or rigatoni work well) – 1 box
fresh mozzarella – 1/2 lb.
sausages – 2 lb.
pork tenderloin – 1 1/2 – 2 lb.
skinless white flaky fish fillets (such as Atlantic cod or halibut) – 4 6-ounce fillets
white wine

 

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Categories Meal Plans

Broiled Shrimp with Tomatoes and White Beans and Garlic Bread

January 24, 2014 //
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Broiled Shrimp with Tomatoes and White Beans

IMG_0739

This dish is incredibly easy and tasty. It could easily be dinner on its own, but the garlic bread is nice for soaking up every last bit of the sauce.

Garlic Bread

Maybe not the healthiest, but you have to indulge once in awhile…

1 baguette, halved lengthwise
1 TB. butter
¼ cup of olive oil
6 cloves of garlic, minced
handful of parsley, minced (optional)
¼ ts. garlic powder
salt and pepper

Heat oven to 375 degrees. In a small saucepan, heat butter, olive oil and garlic until the garlic releases its aroma and gets a little bit golden.

Garlic Cooking

Remove from heat and stir in the parsley (if using), garlic powder, salt and pepper. Brush mixture all over the inside of the baguette. Wrap the baguette in foil and place in the oven for about 10-15 minutes, then open up the foil so that the top of the baguette is exposed and bake for another 2-3 minutes, or until the bread is hard to the touch and a bit crispy.

IMG_0743

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Categories Meals

Homemade = Healthy

January 24, 2014 //
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We’re deep into winter, with another snowstorm under our belts here in the Northeast. By now, the holidays feel far away, but just over three weeks ago many of us were making resolutions to eat healthier in 2014. Pursuing a healthy lifestyle is always a good idea, but that doesn’t have to mean a pantry full of rice cakes. I am a firm believer that homemade dinners, when made with fresh ingredients, are healthier than most restaurant or take-out meals, no matter what you prepare. Apparently, I am in good company:  YouTube Preview Image

So, for this week I’m suggesting four dinners that manage to be both healthy and satisfying.

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal #1: One-Pan Farro with Tomatoes + Green Salad
Meal #2: White Fish Braised in Lemon with Red Peppers and Tomatoes + Roasted Green Beans and Red Onion
Meal #3: Skirt Steak with Arugula + Roasted Cauliflower
Meal #4: Broiled Shrimp with Tomatoes and White Beans + Garlic Bread

Your grocery list, excluding the usual pantry items:

farro – 1 bag (you’ll need just 1 cup, but it will keep)
yellow onion – 3
red onion – 1
red peppers – 2
grape or cherry tomatoes – 3 containers (wow, I had no idea I was using so many this week)
lemon – 1
green beans – 1 ½ lb.
lettuce, or whatever greens you like for a salad – 1 head or bag
arugula – 1 bunch or bag
cauliflower – 1 head
basil – 1 bunch (optional, I wouldn’t go out of my way for this)
parsley – 1 bunch (optional)
baguette – 1
white beans (such as, cannellini) – 1 can (about 19 oz.)
chicken broth or stock – 1 small can (you’ll need ¾ cup, but you can always freeze the rest in an ice cube tray and use later)
skirt steak – about 6 oz. per person
white fish (flounder or tilapia) – about 6 oz. per person
shrimp, shelled and deveined – 1 lb.

 

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Categories Meal Plans