Hi blog followers, how are you? Are you having a good summer? I hope so!
While the last few weeks have been filled with experiments for my Food Science class and other assignments, I still have made the time to cook some great meals. And I have documented them. And they are filling up my Flickr account begging me to tell you about them.
I made the following recipe a few weeks ago to go with some baked chicken that we had purchased on sale at the grocery store. It had vegetables and beans. And while that may make some cringe, this recipe is worth trying for your next side dish!!
Beans are an essential addition to your diet as they contain loads of protein, essential amino acids, are a great source of folate, tryptophan, fiber, and low in fat and calories. Like any legumes, they are low in the essential amino acid methionine, so when they are paired with whole grains (that are low in lysine) they complete a meal in more ways than one! Beans have been known to lower heart attack risk as well.
I will spare your ears from hearing my song about beans (the musical fruit), but let it be known that my sister and I can sing it in harmony.
And you thought your family was weird.
Want something a little more summery? Try making these fish tacos this weekend. You will thank me later.
Roasted Eggplant & Cannellini Bean Salad
From The Complete Light Cookbook, 2000
1 3/4 cups (1-inch) cubed, peeled eggplant (about 6 ounces)
1 cup (1-inch) squares red bell pepper
1 cup (1-inch) cubed onion
2 garlic cloves, halved
1 tablespoon olive oil
1 1/4 cups (1-inch) cubed tomato
1/4 cup coarsely chopped flat-leaf parsley
1 tablespoon chopped fresh oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (16-ounce) can cannellini beans or other white beans, drained
3 tablespoons red wine vinegar
- Preheat oven to 450* F.
- Combine the first 4 ingredients in a large bowl. Add oil, toss to coat. Spoon into a 15×10-inch jelly-roll pan coated with cooking spray. Bake at 450* F for 25 minutes or until tender and browned, stirring every 10 minutes.
- Add tomato, parsley, oregano, salt, and black pepper. Bake an additional 10 minutes.
- Combine beans and vinegar in a large bowl, and toss to coat. Add roasted vegetables, tossing gently. Serve and enjoy!
- Yield: 3 servings (serving size: 1 cup).