Tag Archives: beans

gnocchi with beans and spinach

gnocchi with beans and spinach dragitthroughthegarden.wordpress.comPart three of meatless meals: Gnocchi with beans and spinach. Lauren made this gnocchi a while back and I was very thankful for a homecooked meal that I didn’t have to cook. Not that my mom doesn’t cook me dinner when I’m home. I don’t want momma to read this and think I’m telling the world she deprives me of food. Although if I were to look in the pantry right now, I’d say my choices would probably be pretty grim…

But, seriously, with meals like this, I could go vegetarian.

Okay, maybe I will take that last part back and rephrase: I do not miss meat with meals like this, but I certainly want it in some meal at least once per week. Is that too much to ask?

As I posted here about a week ago, I was set to begin the “Eat your Heart out” Diet on Wednesday. I went to the grocery store and stocked up on fruits and veggies for the first few days. And then, two-thirds into my fruit day, the first day of the diet, I could not do it anymore.

I’m a baby. What can I say? I never would have thought I would be saying that I got stuck on the fruit day. I love fruit! But… not so much for dinner. And not so much as the only thing to eat all day. The acidity and sweetness were killing me. Seriously. My teeth hurt.

So, I made a refried bean quesadilla for dinner and called the whole diet thing done.

I guess maybe I should just start trying to eat a little bit healthier instead…

gnocchi with beans and spinach

Makes 6 to 8 Servings

2 tablespoons plus 2 teaspoons olive oil, divided
2 16-oz. packages dried gnocchi
1 medium onion, thinly sliced
6 garlic cloves, minced
1 cup water
6 cups chopped baby spinach
2 15-oz. cans diced tomatoes with Italian herbs
1 15-oz. cans white beans, drained and rinsed
Salt and pepper, to taste
1 cup shredded mozzarella cheese (use part-skim to cut down on fat)
¼ cup shredded Parmesan cheese

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add gnocchi and cook for about 7-9 minutes, until lightly browned, stirring often. Transfer to a bowl.

Heat 2 teaspoons olive oil in the same skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Add in garlic and stir often until it turns lightly brown, about 1 minute. Add in water and continue cooking until onion is fully cooked, about 4-6 minutes. Add in spinach and cook for an additional 2 minutes, until it begins to wilt. Add tomatoes and beans. Season with salt and pepper. Stir until combined. Bring to a simmer. Sprinkle mozzarella and Parmesan cheese over the top and cover for about 3-5 minutes, until cheese is melted.

If you want, you can pop it under the broiler for of  to get nicely browned cheese on top.

Source: Eating Well


southwestern quinoa

I’m always looking for healthy side dish options for dinners. But, I usually get stuck in ruts and can’t really think of anything to make. There’s the usual steamed veggies, maybe a sweet potato, or rice.

So, when I realized I had a bunch of quinoa in the pantry and a delicious recipe printed, I jumped at the opportunity to switch things up a bit.

The lime vinaigrette in this dish brightens things up a bit while the black beans keeps it hearty enough to not feel like cardboard health food.

This is definitely a recipe that I’ll go back and make again.

Southwestern Quinoa

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Adapted from Gourmet
Makes 5 Servings

1 c. uncooked quinoa
1 tomato, chopped
3 scallions, chopped
1 15-oz. can black beans, drained and rinsed
2 tsp. lime zest
2 tbsp. lime juice
2 tbsp. olive oil
1 tsp. sugar

In a large bowl, combine lime zest, lime juice, olive oil, and sugar. Season to taste with salt and pepper.

In a sieve, rinse quinoa well. Add to a large saucepan of salted boiling water. Boil for 10 minutes. Drain in a sieve. Return saucepan to heat with 1 inch of water. Bring to a simmer. Place sieve over water (the sieve should not be touching the water). Cover with a kitchen towel, then with a lid. Keep simmering for 10 minutes.

Remove from heat. Remove lid, but keep towel over quinoa for 5 minutes. After 5 minutes, add quinoa to bowl with dressing and combine. Mix in tomatoes, scallions, and black beans. Serve.

okra succotash

I feel like a five-year old saying this but, to tell the truth, I don’t really like that many vegetables. And most of the vegetables I do eat slightly resemble mushy baby food (we’re talking canned and overcooked). Obviously, no one else in my family wants to eat mushy baby-food resembling vegetables, so I typically don’t eat hardly as much as I should in any given day.

But, then succotash came along and hurled my poor view on vegetables out the door. I absolutely love this as a summer side dish; and I always make sure I make more than enough just for the leftovers.

I know, I know; okra can get slimy and unappealing in a heartbeat, but I promise it does not do anything but get delicious in this method. Feel free to substitute out the cranberry beans (a.k.a. shell beans) for the more traditional lima beans, but I love the slightly nutty flavor the cranberry bean adds.

Okra Succotash

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Makes 8 Servings


kernels from 3 ears of fresh corn
5 medium tomatoes, chopped
about 20 okra spears, sliced
1 c. dried cranberry beans, soaked overnight
2 tbsp. butter
1 tbsp. red wine vinegar

Boil soaked cranberry beans for about 45 minutes or until tender. Drain and set aside.

In a large pot or dutch oven, add butter over medium heat. Add half of the tomatoes and all the okra. Allow to cook for about 20 minutes, until tender and tomatoes have turned into a thick sauce, stirring frequently. Stir in vinegar.

Gently mix in corn, cranberry beans, and remaining tomatoes. Cook for 10 more minutes. Serve.