simple bean salads

I’m really into bean salads right now. Once I realized how truly simple – yet satisfying – they could be…let’s just say I’m sorry it took me so long.

I like to keep it really basic: no fancy home-made dressings, no crazy chopping of vegetables, just beans + herbs + olive oil + spices and maybe some cheese if it works. I love the complex bean salads, with more flavor, lots of tiny vegetables and delicious dressings, but simple bean salads deserve their place in the world too! This salad has been a lunch staple lately and in my effort to keep lunch-cooking/prep to a minimum, it’s been perfect.

Other Simple Bean Salad ideas:

  • garbanzos + parsley + feta
  • black beans + cilantro + queso fresco
  • garbanzos + mint + feta
  • white beans + chopped arugula + parmesan
  • lentils + red pepper + goat cheese
  • garbanzos + sun-dried tomatoes + parmesan
  • black beans + avocado + cilantro (a splash of oj would be great in this one!)

Am I missing any bean salad staples? Share your favorites below! 

curried lentil turkey soup

This soup was a total accident.

I didn’t have any leftover turkey – or plans for leftover turkey.

But then on Saturday, we decided to pick up a 15 pound turkey and have another round of Thanksgiving. My thoughts immediately went to leftovers. Can you blame me?

Curried lentil soup with turkey came to mind and I had all of the ingredients I needed at home so I turned on the Christmas music, made some tea, pretended it was cold outside and made some soup.

This soup is flavorful, filling and nice and warm for chilly winter nights. I love it topped with a little greek yogurt and fresh cilantro – it adds such a great fresh and creamy touch!

*Use shredded chicken and chicken broth if you don’t have leftover turkey.

 

Curried Lentil Turkey Soup

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: soup/stew entree gluten-free high fiber high protein fall winter

 

Ingredients (8 servings)

For Soup

  • 2 Tbsp oil
  • 1 onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 Tbsp minced ginger
  • 2 Tbsp curry powder
  • 1/2 tsp each: garam masala, tumeric, coriander
  • salt & pepper to taste
  • 2 cups green lentils
  • 8 cups turkey (or chicken) broth (or mix of broth and water)
  • 1-14 oz can coconut milk
  • 3-4 cups shredded turkey (or chicken)

For Toppings

  • greek yogurt
  • chopped cilantro

Instructions

Heat oil in large pot.

Add onion and occasionally stir for about 3 minutes.

Add carrots, celery and ginger, cooking for about 5 more minutes.

Mix in seasonings and stir until fragrant, about 30 seconds.

Add lentils and broth to pot.

Bring to a boil, reduce heat, cover and simmer for about 40 minutes.

Add coconut milk and turkey, bring to a boil and serve.

Top with greek yogurt and chopped cilantro if desired.

If soup is not thick enough, let simmer with no cover until desired consistency.

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What did you make with Thanksgiving leftovers? 

daily eats: 10.30.12

My food from Tuesday might go down in history as the ugliest day of food. EVER! You’ve been warned…

Oh, and apparently I shop at Trader Joe’s a lot. :)

Workout: 45 minute spin class.

Beverage: coffee + 1/2 & 1/2. (And a side of man with sword…the sword was NOT a Halloween prop).

Breakfast: Banana Custard Oats ala The Healthy Everythingtarian. I used 1/2 cup oats + 1 cup water + 1.5 eggs + 1/2 banana and topped it with 1 Tbsp peanut butter. This breakfast is amazing. Not in terms of looks, but in terms of flavor and its staying power.

Snack/treat/sugar: coffee + coconut creamer and 1/2 beignet. We had some beignets and chicory coffee at the office  and I had to sample.

Lunch: 1 cup turkey chili (from Trader Joe’s) + greek salad: romaine + cucumber + hearts of palm + kalamata olives + feta cheese + dressing. Lunch was tasty, but I don’t think I’ll get the chili again.

Snack: baked lentil chips + mediterranean greek yogurt dip

Dinner: 2 masala veggie burgers (Trader Joe’s) + steamed green beans + raw veggies

Dessert: 2 squares dark chocolate

Now, the real important question is – did you dress up for Halloween? What were you?

This was my sorry attempt…and my brother is here!

simple & healthy: ricotta pizza

Martha (Stewart) strikes again.

I don’t have many of her cookbooks, but I’m a regular on her site and appreciate her knack for beautiful recipes using simple ingredients.

Her ricotta pizza combines simple ingredients that come together in minutes – perfect for weeknight dinners or those Friday nights when take-out is calling your name.

If you regularly read my blog, you know I have a little obsession with tortilla crust pizzas, but you can use whatever you prefer! Serve the pizzas with simply dressed greens or roasted vegetables.

Ingredients you’ll need:

  • Crusts (tortillas, pre-made crusts, french bread, pita)
  • Ricotta cheese
  • Red Onion, sliced thin
  • Mushrooms, roughly chopped
  • Hard cheese like parmesan or romano
  • Greens like arugula, spinach, or kale cut into ribbons

Steps:

  • Prep crust if necessary (I always bake my tortilla first to get it a little crispy and then top)
  • Spread with ricotta cheese
  • Top with mushrooms, onions, arugula and flavorful cheese
  • Bake until cheese is melty and toppings are golden brown

Martha’s Thinnest Crust Pizza with Ricotta & Mushrooms