Category Archives: beans

Chestnut Coquina Squash Soup with Porcini Mushrooms

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Chestnut Coquina Squash Soup with Porcini Mushrooms
I’m not too fond of soup, which makes me strangely unRussian. In Russia it’s considered an essential part of lunch. One hasn’t eaten until one has slurped on soup.
I think it’s the childhood memories of mom’s voice ringing in my ears, “Eat your SOUP” and the promise to 8 year old self, “When I am a grownup I never eat soup again” that left my family soupLESS for most of my marriage. It’s a shame because Brad really loves soup.

I can’t remember saying the word “soup” as many times in 2 minutes as I have just now. It’s a fun word to say, don’t you think? Fun fact: the word for “soup” in Russian? “Soup”!

I am not 8 anymore and now know that soups could be incredibly healthy and nutritious while also being warm and comforting when the weather turns miserable – welcome hug for the soul.  You will fall in love with this Chestnut and Squash Soup with dried porcini mushrooms. I’ve used Coquina Squash for its sweetness but Butternut Squash will be beautiful as well.  This soup is such a wonderful blend of the nuttiness of chestnuts and sweetness of squash while dried porcini mushrooms bring in the deep aroma of the forest. Serve it with a dollop of Greek yogurt. Pure delight. Chestnut Coquina Squash Soup with Porcini Mushrooms
Ingredients:

  • Pancetta or bacon- 50 gr.
  • Red Onions- 2
  • Coquina Squash- 1
  • Fresh Thyme- a few sprigs
  • Dried Porcini Mushrooms (or any other dried mushrooms)-40 gr/1/4 cup
  • Olive oil- 1 tbsp.
  • Chestnut puree- 400 gr/15 oz can
  • Chilli flakes (optional)- 1/4 tsp.
  • Stew Mix (barley, split peas and lentils) or barley- 1/4 cup
  • Chicken stock- 1 1/2 litres
  • Salt and pepper to taste

Chestnut Coquina Squash Soup with Porcini Mushrooms

Method:

It’s a good idea to peel and chop all the ingredients before you get going with the soup making so you are prepared and organised.

Cut your bacon into 1 cm pieces, peel, deseed and dice your squash into 1 cm dice as well, peel and chop your onions and remove thyme leaves from the sprigs. Soak the dried mushrooms in a cup of boiling water for 5 minutes. Chestnut Coquina Squash Soup with Porcini Mushrooms Prep

Set a large pot on the stove and heat 1 tbsp. of olive oil in it, then cook your bacon over medium heat, add onions, chilli flakes if using and thyme and cook for about 5 minutes until onions are softened. Chestnut Coquina Squash Soup with Porcini Mushrooms
Now add squash, barley and lentil mix and stir to lightly coat the ingredients with oil. Chestnut Coquina Squash Soup with Porcini Mushrooms Prep
Lastly add your pureed chestnuts, dried mushrooms with the liquid (make sure none of the grit get in there) and chicken stock, a pinch of salt and pepper, turn the heat up and bring to a boil, then turn the heat to low and simmer for 40 minutes.Chestnut Coquina Squash Soup with Porcini Mushrooms
Check if your squash is cooked at the end, remove 1/2 of the soup and blend it in a food processor, then return it back to the pot and combine for a thicker texture. Alternatively you can blend all of it if you prefer a smoother soup but I love having a bit of roughness to it.
Chestnut Coquina Squash Soup with Porcini Mushrooms
Serve with lightly toasted bread and a dollop of Greek yogurt or sour cream.Chestnut Coquina Squash with Porcini Mushrooms
This recipe was adapted from Jamie Oliver’s “Jamie’s Great Britain”.

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Sweet Chilli Sausage and Black Bean Burritos

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Sweet Chilli Sausage and Black Bean Burritos Put your hand up if you love burritos. How can you not! It’s basically comfort food wrapped in little parcels of joy.  I make burritos 3-4 times a month because my kids go crazy for them and I’ve learned to add all kinds of healthy nutritious stuff like beans and veggies. Still they love them. I love them.  I don’t know about you but I can’t stand the packaged flavourings that you can buy at grocery stores, they taste so fake and highly processed to me so I’ve developed my own mix that comes together very quickly. This recipe however, is something even quicker and boasts tons of flavour.

How would you love to put this on the table within 20 minutes? Would you be happy to know that the shortcuts featured in the recipe don’t affect the flavour and deliciousness? Here is my secret, you can use your favourite sausage meat instead of ground beef and capitalise on the flavour that was already built in the sausage. For this recipe I used Sweet Chilli Sausages but you can choose any flavour you love! These burritos are also quickly baked in the oven so when you cut into them you will see warm and cheesy filling wrapped in a slightly crispy tortilla. Sweet Chilli Sausage and Black Bean Burritos
Ingredients:

For Burritos

  • Sweet Chilli Sausage (I used Sainsbury’s Taste the Difference brand but you can choose anything you like)-3/4lbs/300gr
  • Black Beans- 1 2/3 cup/15 oz can
  • Monterey Jack or Sharp Cheddar cheese- 2 cup(grated)
  • Flour Tortilla- 4

For Pico de Gallo ( You can always use  jarred salsa, unfortunately England doesn’t have any good brands I would recommend)

  • Tomatoes-2 large
  • Red Onion- 1 medium
  • Red Chilli- 1/2-1 depending on your taste
  • Cilantro/Coriander- 1/4 bunch
  • Garlic- 1-2 cloves
  • Lime juice- from 1/2 lime
  • Salt-1/4 tsp.

Method:

Heat your oven to 400F/200C.

Remove the casing from the sausages and cook them in a large frying pan over medium heat, breaking them up with a wooden spoon or a spatula. No extra oil needed for cooking sausages. When the sausages are cooked through and are beginning to brown, which will take about 10 minutes, it’s time to add your black beans. Before you add black beans make sure to pour off most of the fat that collected in the pan. The amount of fat depends on your sausages, mine were quite lean and I skipped that step. Add beans directly to the pan with sausages and start mashing them up with a potato masher or a wooden spoon. I recommend using a potato masher as it only took me about 30 seconds to do! You want your beans broken up but not completely mashed. Once it’s done your filling is ready.

Divide your filling among 4 burritos, sprinkle with cheese and roll them up tucking the sides in. Place your burritos on a baking sheet seam down and bake in the oven for 5-7 minutes. Remember that your filling is already cooked so all you are doing is melting the cheese and crisping up the tortillas.

Prepare your pico de gallo while the burritos are in the oven by dicing all the ingredients and mixing them together in a medium bowl. As I mentioned above, I’ve been making my own salsa exclusively because there is simply no decent tasting salsa on the market in England. Mexican food is still too foreign here. However, I know there are plenty of options in both US and Canada so feel free and use an already made one to save yourself some time. 9 out of 10 times I make pico de gallo by throwing all the mentioned ingredients in my food processor and pressing the pulse button a few times. It takes 3 minutes. This one here I diced by hand just because it looks so purdy!

Pico de Gallo
You can also try my Chunky Pico de Gallo. That one is a meal in itself!

And here you have it-super quick yet wonderfully satisfying Sausage and Black Bean Burrito.Sweet Chilli Sausage and Black Bean Burritos

Hummus with Grilled Eggplant

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Hummus with Roasted Eggplant
When my life is super busy I like to keep tasty and nutritious snacks in the fridge that help me recharge during the day and hummus is one of those things. I usually make my own as I find the pre-made varieties are often overpriced and lacking in the taste department. I also love to mess with different flavour combinations which is exactly what happened last night. Our friends were coming over for a game night and hummus is a pretty safe snacky thing to server to a crowd.  So I opened a can of chickpeas and threw them in the food processor only to find out a minute later there was really nothing else to add to that!  I guess have been working a little be too hard on emptying the fridge before our holiday. I loving putting fresh herbs in my hummus like cilantro or dill but this time I had to go without and had to improvise…fast. After the second and more thorough look in the fridge I discovered a forgotten and pushed to the back jar of grilled eggplant packed in oil. I remember buying it for a pizza topping but not using it. I love eggplant as I am sure you’ve noticed by the frequency of eggplant posts in this blog. It must be a Russian thing.

So I threw the eggplant slices in there, squeezed some lemon juice, garlic, salt and gave it a whirl. Not bad, not bad at all.  I always put tahini paste in my hummus but this time I wanted it to have a distinct eggplant taste so I held it back.

Note: The jarred eggplant I am using is this recipe is similar to a jar of artichokes and usually would be found in the deli section next to sundried tomatoes or olives.

Ingredients:

  • Chick Peas- 1 can
  • Lemon juice- from one lemon
  • Garlic- 2-3 cloves
  • Grilled Eggplant slices preserved in oil (from a jar)-1 cup
  • Oil from eggplant/olive oil- 1/4 cup
  • Salt to taste

Method:

Combine all ingredients except for oil in the food processor and pulse until smooth, with the motor still running pour in the oil in slow and steady stream, blend for a few seconds longer, then stop the food processor, taste your hummus and adjust seasoning if needed.

Everyone absolutely loved that new concoction which tasted like a cross between a regular hummus and a baba ganoush that I briefly considered calling it Baba Hummoush but in the end decided to stick with a boring “Hummus with Grilled Eggplant”. If you can think of a more clever name could you please let me know?!!

Hummus with Roasted Eggplant

Cilantro Pesto Bean Salad with Goat’s Cheese

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Cilantro Pesto Bean Salad with Goat's Cheese I love beans and am always on the lookout for the new ways to eat them. They are filling, low in fat and high in nutrition. What’s not to like! Well, if I am really honest, the taste can be sometimes quite bland. The beans are like that boring guy who has a great substance and character but lacks the charisma and needs a wing man to show him off.
That is when our flavour buddies come in- Cilantro, Garlic and Chilli! They are all about spunk and excitement but also need to attach themselves to something hefty to carry them. This Cilantro Pesto Bean Salad recipe is a match made in heaven as it does exactly that. It brings things together that desperately need each other!

Cilantro Pesto Bean Salad with Goat's cheese
Ingredients:

  • Butter Beans- 1 can
  • Red Kidney Beans- 1 can
  • Red Chilli (finely minced)- 1
  • Goat’s Cheese or Feta (crumbled)- 1-2 tbsp.

Ingredients for pesto:

  • Spinach-200gr
  • Walnut pieces- 3/4 cup
  • Garlic cloves- 3
  • Red wine vinegar-3 tbsp.
  • Flat leaf parsley- 1/4 cup
  • Cilantro-1/4 cup
  • Lemon juice- 1/2 lemon
  • Olive oil-1/3 cup
  • Salt and pepper- a pinch of both

Method:

Combine all the pesto ingredients but olive oil in a food processor and blend until smooth.  With the motor of the food processor still running slowly pour in the olive oil in a thin steady stream until the mixture is well combined.

{The recipe given here will make about 1.5 cups of pesto. Use 1/4-1/3 cup for the bean salad and refrigerate the rest in an air-tight container. It will keep for two weeks in your fridge or a month in a freezer.}

Combine the beans and dress them with 1/4 cup of pesto, sprinkle with finely minced red chilli and crumbled goat’s cheese. If you love the flavour of this pesto go ahead and check out my Potato Salad.

Chill in the refrigerator for 30 minutes allowing the flavours to blend. This salad is absolutely gorgeous with any type of barbecued meat!
Cilantro Pesto Bean Salad with Goat's CheeseCilantro Pesto Bean Salad with Goat Cheese