Pesto Pasta with Chickpeas and Tomatoes

I wanted to make something to use up some pesto I had in the fridge, and after looking through a few cookbooks I decided on this recipe. The pesto is mixed with some of the pasta cooking water and tossed with the pasta, and then the pasta is topped with a delicious tomato-chickpea sauce.

This was a very tasty meal that came together really quickly, making it great for a weeknight dinner.

Pesto Pasta with Chickpeas and Tomatoes
366 Delicious Ways to Cook Rice, Beans, and Grains, Andrea Chesman

2 tablespoons extra-virgin olive oil
2 shallots, minced
4 garlic cloves, minced
4 cups diced vine-ripened or canned tomatoes
1 cup dry white wine
1 cup chicken or vegetable broth
1/2 teaspoon hot red pepper flaked (I used just a dash)
Salt and freshly ground black pepper
2 cups cooked chickpeas, drained (I used canned)
1 pound orecchiette or shells
1/2 cup store-bought or homemade pesto

In a large skillet, heat the olive oil over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Increase the heat to high. Add the tomatoes, wine, and both, and cook until the sauce thickens, about 10 minutes. Add the hot pepper flakes and season to taste with salt and pepper. Add the chickpeas and cook another 5 minutes.

Meanwhile, cook the pasta until just al dente. Drain well, reserving a few tablespoons of the cooking liquid to thin down the pesto. Place the pasta in a large serving bowl. Thin the pesto with the reserved cooking liquid, add the pesto sauce to the pasta, and toss well.

To serve, spoon the pasta into individual bowls. Top with the tomato-chickpea mixture. Serve at once.

4-6 servings

(Based on 4 serving:) 795 Calories, 26 grams Protein, 18.9 grams Fat, 1mg Cholesterol, 9 grams Dietery fiber, 243 mg Sodium, 108 mg Calcium  

Bruschetta with White Bean Puree

I've tried several white bean dips, and this one is by far my favorite. It's really creamy and fresh tasting. I had to hold myself back from going back for thirds!

(I forgot to save the bean broth, so I just used water in the puree and it came out fine. Also, my beans were finished cooking after the first hour, so make sure to keep a close eye on them.)

Bruschetta with White Bean Puree
The Very Best of Recipes for Health, Martha Rose Shulman

This recipe will give you more white bean puree than you'll need for the bruschetta. The savory, hummus-like mixture makes a great high-protein, high-fiber dip or spread, so you'll be glad to have plenty left over. You can use canned white beans for this, though they won't taste as good. Substitute milk for the bean broth and omit the garlic.

1 cup dried white beans, rinsed and picked over, soaked for 6 hours or overnight in 1 quart water
1 medium onion, halved
4 garlic cloves, divided
1 bay leaf
Salt
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Ground black pepper
4-8 slices country bread, preferably whole grain
1 tablespoon chopped fresh sage, rosemary, or parsley

Drain the beans and transfer to a large, heavy saucepan. Add the onion, 2 of the garlic cloves, the bay leaf, and 1 quart of water. Bring to a boil over high heat. Reduce the heat, cover, and simmer for 1 hour. Add salt to taste and simmer for 30 minutes to 1 hour, or until the beans are thoroughly tender. Drain through a sieve set over a bowl. Set aside the cooking liquid. Discard the onion and bay leaf.

Mash 1 of the raw garlic cloves with 1/4 teaspoon salt with a mortar and pestle.

Place the beans and the mashed garlic in a food processor and puree. With the machine running, add 2 tablespoons of the bean broth, 2 tablespoons of the oil, and the lemon juice. Stop the machine, taste, and adjust the seasoning with salt and black pepper. Add more of the bean broth as needed for a creamier consistency. The mixture should have the same consistency as moist hummus.

Lightly toast the bread. Halve the remaining garlic clove and rub the toast, then brush with the remaining 1 tablespoon oil. Top with the white beans, sprinkle with the herbs, and serve.

4 servings (plus extra white bean puree)

362 Calories, 16 g protein, 49 g carbohydrates, 16 g fiber, 12 g fat, 2 g sat fat, 0 mg cholesterol, 177 mg sodium 

Island Bean Burgers with Caribbean-Style Creole Sauce

One of my favorite go-to cookbooks is Donna Klein's Vegan Italiano. It's filled with delicious recipes that are healthy, inexpensive and easy to make. When I saw that she had a new cookbook out, The Tropical Vegan Kitchen, I immediately checked it out from the library.
Last night I tried my first recipe from it - Island Bean Burgers with Caribbean-Style Creole Sauce. Although I have tried many bean burger recipes before, and liked them, I never thought I'd classify one as an "Oh, my God!" recipe. But that is exactly what I exclaimed when I took my first bite of this. The burgers themselves were very good, but the sauce just took them over to fantastic! Seriously. I'm already looking forward to making them again.
I had them with roasted sweet potato wedges... which I dipped into the extra sauce, of course! Yum!

Island Bean Burgers with Caribbean-Style Creole Sauce
The Tropical Vegan Kitchen, Donna Klein

For a spicier burger, add a dash of hot pepper sauce or a pinch of cayenne pepper to the bean mixture before cooking.

1 cup rinsed and drained canned black beans

1 cup cooked brown rice, preferably warm

2 tablespoons finely chopped onion

1 1/2 tablespoons tomato ketchup

1 teaspoon chili powder

1/2 teaspoon dried oregano

1/4 teaspoon ground cumin

1 large garlic clove, finely chopped

Salt and freshly ground black pepper

1 tablespoon peanut oil (I used canola)

4 hamburger buns, preferably whole wheat

Caribbean-Style Creole Sauce (recipe follows)

In a large bowl, mix together the beans, rice, onion, ketchup, chili powder, oregano, cumin, garlic, salt, and pepper until well combined. Mash well with a potato masher. Divide mixture into 4 balls. With wet hands, form each ball into an even patty.

In a medium skillet, heat the oil over medium heat. Add the patties and cook until browned, 4 to 5 minutes per side. Place each patty inside a hamburger bun and serve at once, passing the Creole sauce separately.

4 servings

Caribbean-Style Creole Sauce

1 tablespoon canola oil

2 tablespoons finely chopped red onion

1 large garlic clove, finely chopped

1 tablespoon finely chopped fresh flat-leaf parsley or cilantro

1/4 teaspoon dried thyme

1/2 cup tomato ketchup

1/4 cup water

1/2 tablespoon cider vinegar

1/2 tablespoon fresh lime juice, or more to taste

1 teaspoon molasses

1/8 to 1/4 teaspoon hot pepper sauce, or more to taste (I used sriracha - Thai hot chili sauce)

Salt and freshly ground black pepper, to taste

In a small saucepan, heat the oil over medium heat. Add the onion and garlic, stirring constantly, 2 minutes. Add the parsley and thyme and cook, stirring constantly, 1 minute. Stir in the ketchup, water, vinegar, lime juice, molasses, hot pepper sauce, salt and pepper. Bring to a boil, stirring occasionally; reduce heat to low and simmer, uncovered, 3 minutes, stirring occasionally. Remover from heat and let cool to room temperature. Mixture can be stored, covered, in the refrigerator up to 5 days.

Makes about 1 cup

Black Bean Soup with Cumin, Chiles, and Lime

This is a great recipe for a weeknight soup - not too many ingredients, quick to make, and absolutely delicious!

Black Bean Soup with Cumin, Chiles, and Lime

A Year in a Vegetarian Kitchen, Jack Bishop

3 tablespoons canola oil

2 medium onions, chopped

4 medium garlic cloves, minced

1 small jalapeno, stemmed and minced (I used a large jalapeno, seeded)

1 tablespoon chili powder

1 tablespoon ground cumin

Salt

1 (12-ounce) bottle beer (I used Coors)

1 cup cold water

3 (15-ounce) cans black beans, rinsed and drained

2 tablespoons fresh lime juice

Sour cream or plain yogurt for garnish

Chopped fresh cilantro leaves for garnish

Heat oil in a Dutch oven over medium heat until shimmering. Add the onions and cook until translucent, about 5 minutes. Stir in the garlic and jalapeno and cook until fragrant, about 1 minute.

Add the chili powder, cumin, and a generous amount of salt, and cook until the spices are fragrant, about 1 minute. Pour the beer and water into the pot. Bring to a boil and simmer until the alcohol aroma fades, about 5 minutes.

Add the beans and bring the soup back to a boil. Simmer until the soup thickens and the flavors blend, about 10 minutes.

Remove 2 cups of the soup into a blender and puree until smooth. Return the pureed soup to the pot. Add the lime juice and adjust the seasonings, adding salt to taste. The soup can be refrigerated in an airtight container for several days. Warm over low heat. Serve, garnishing the bowls with a dollop of sour cream and a sprinkle of cilantro.

4 to 6 servings

Potato and Chickpea Salad

This potato salad was really good, but I think next time I would cut down on the garlic - it was just a little bit too strong. We had it with barbecued chicken, but I would even serve it as a main dish with some bread.

Potato and Chickpea Salad

Vegan Italiano, Donna Klein

1 1/2 pounds small red-skin potatoes

1/4 cup low-sodium vegetable broth

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

4 cloves garlic, finely chopped

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

3 medium plum tomatoes, chopped

1/2 medium red onion, finely chopped

1 (16-ounce) can chickpeas, rinsed and drained

1/4 pound fresh spinach or arugula leaves, chopped (optional) (I didn't use)

Place the potatoes in a large saucepan or medium stockpot with salted water to cover; bring to a boil over high heat. Reduce the heat to a gentle boil and cook until the potatoes are just tender, about 15 minutes, depending on size. Drain and set aside to cool slightly.

Meanwhile, in a large bowl, whisk together the broth, oil, vinegar, garlic, salt and pepper. Stir in the tomatoes and onions. Let stand a few minutes to allow the flavors to blend.

As soon as the potatoes are cool enough to handle, yet still quite warm, cut them in half or in quarters, depending on size. Stir the dressing a few times, and add the warm potatoes along with the chickpeas and spinach (if using). Toss gently until the potatoes are thoroughly coated. Serve warm or at room temperature. Alternatively, let cool to room temperature and refrigerate a minimum of 3 hours, or up to 2 days (or overnight if using spinach), and serve chilled or return to room temperature.

6-8 servings

Slow and Easy White Bean Cassoulet

When I saw this recipe posted on the Cooking Light Message Boards, I immediately put it on my menu for this week. Not only is it wallet-friendly, but since it is made in a slow-cooker I was able to throw it together in the morning, freeing up my (usually hectic) afternoon a little bit.

I was really good, and I would definitely made it again. I served it with crusty bread and a green salad.

Slow and Easy White Bean Cassoulet

Fresh from the Vegetarian Slow Cooker, Robin Robertson

2 tablespoons olive oil

1 large yellow onion, chopped

2 large garlic cloves, minced

8 ounce baby carrots, halved (I used 2 regular carrots, chopped)

3 cups cooked, or 2 (15-ounce) cans, Great Northern beans, drained and rinsed

1 (28-ounce) can diced tomatoes, undrained

1 tablespoon tomato paste

1/2 cup vegetable stock

1/4 cup white wine

2 bay leaves

2 teaspoons dried thyme

Salt and freshly ground black pepper

1/2 cup dried breadcrumbs

1 tablespoon chopped fresh parsley

Heat one tablespoon of the oil in a large skillet over medium heat. Add onion, carrots and garlic, cover, and cook until softened, about 5 minutes.

Transfer onion mixture to a 4 quart slow cooker. Add beans, tomatoes, tomato paste, stock, wine, bay leaves and thyme. Season with salt and pepper. Cover and cook on low for 8 hours.

When cassoulet is nearly ready to serve, lightly toast the breadcrumbs in the remaining tablespoon oil in a small skillet over medium-high heat.

To serve, remove and discard bay leaves, top with the toasted breadcrumbs, and garnish with the parsley.

4-6 servings

Black Bean Salad with Mexican Flavors

This is a really nice salad - filling, but not heavy, with a light dressing that complements, but doesn't overpower, the ingredients.

The author suggests serving it with scrambled eggs and tortillas, but if you are not a vegetarian this would be great with some grilled chicken or tacos.

Black Bean Salad with Mexican Flavors

A Year in a Vegetarian Kitchen, Jack Bishop

2 (15-ounce) cans black beans, rinsed and drained

1 medium ripe tomato, cored and diced

1 medium avocado, halved, pitted, scooped from the skin, and diced

2 tablespoons minced fresh cilantro leaves

1 small jalapeno chile, stemmed, seeded, and minced

3 tablespoons fresh orange juice

1/2 teaspoon ground cumin

Kosher salt

2 tablespoons extra-virgin olive oil

Combine the beans, tomato, avocado, cilantro, and chile together in a large bowl.

Whisk together the orange juice, cumin, and salt to taste in a small bowl. Whisk in the oil. Pour the dressing over the black bean salad and toss gently. Adjust the seasonings, adding salt to taste, and serve.

4-6 servings

Chickpea Curry with Whole Spices

This was really good, and a great way for me to get the Indian flavors that I love without the spiciness that the kids hate!

Chickpea Curry with Whole Spices

A Year in a Vegetarian Kitchen, Jack Bishop

2 tablespoons canola oil

1 cinnamon stick, about 4 inches long

1 bay leaf

10 whole black peppercorns 1/2 teaspoon coriander seeds (optional)

1 medium onion, minced

1 (14.5-ounce) can diced tomatoes, drained

3 medium garlic cloves, minced

1 tablespoon minced fresh gingerroot

1 teaspoon ground cumin

1 teaspoon turmeric

3 (15-ounce) cans chickpeas, rinsed and drained

1 1/2 cups water

2 tablespoons minced fresh cilantro leaves

Kosher salt

Heat the oil in a large saute pan over medium-high heat until shimmering. Add the cinnamon stick, bay leaf, peppercorns, and coriander seeds, if using, and cook until fragrant, about 30 seconds. Add the onion and cook until it starts to brown, about 4 minutes.

Add the tomatoes, garlic, ginger, cumin, and turmeric and simmer until the tomato juice evaporates and the mixture looks dry and begins to sizzle, 3 to 4 minutes.

Stir in the chickpeas and water and bring to a boil. Reduce the heat and simmer briskly until the sauce thickens slightly and the flavors are blended, about 5 minutes. Add the cilantro and salt to taste. Pick out and discard the cinnamon stick and bay leaf before serving. The stew can be refrigerated in an airtight container for several days. Warm over low heat to serve.

4 servings

Chickpea-Vegetable Salad with Curried Yogurt Dressing

This was a really great recipe for a warm day - no cooking needed, and really quick, too! I served it with whole wheat pita.

Chickpea-Vegetable Salad with Curried Yogurt Dressing

Cooking Light

Dressing:
1/3 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon lemon juice
1 1/2 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon bottled minced garlic (I minced 1 fresh clove)
1/4 teaspoon freshly ground black pepper
1 (8-ounce) carton plain fat-free yogurt (I used low-fat)

Salad:
2 cups finely shredded carrot
1 1/2 cups thinly sliced yellow or red bell pepper
1 1/2 cups chopped plum tomato
1/2 cup golden raisins
1/4 cup finely chopped red onion
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
12 cups chopped romaine lettuce

To prepare the dressing, combine the first 8 ingredients in a small bowl; stir mixture with a whisk.

To prepare the salad, combine carrot and next 5 ingredients (carrot through chickpeas) in a large bowl. Pour 1/2 cup dressing over carrot mixture, tossing gently to coat. Place 2 cups lettuce on each of 6 plates, and drizzle each serving with about 1 tablespoon dressing. Top each serving with 1 1/3 cups carrot mixture.

6 servings

Quick Vegetarian Chili with Avocado Salsa

I have been eyeing this recipe for a long time, and I am so glad that I finally made it - YUM!!!

I couldn't find quick-cooking barley, so I partially cooked pearl barley and added 2/3 cup of that.

Quick Vegetarian Chili with Avocado Salsa

Cooking Light

2 teaspoons canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
2/3 cup uncooked quick-cooking barley
1/4 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14 1/2-ounce) can vegetable broth
3 tablespoons chopped fresh cilantro
6 tablespoons reduced-fat sour cream
6 lime wedges
Avocado Salsa (recipe follows)

Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. Stir in barley and next 4 ingredients (barley through broth); bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in cilantro. Serve with sour cream, lime wedges, and Avocado Salsa.

Avocado Salsa
1/2 cup finely chopped peeled avocado
1/3 cup chopped seeded tomato
2 tablespoons finely chopped onion
1 tablespoon finely chopped seeded jalapeño pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt

Combine all ingredients; toss mixture gently. Serve salsa immediately.

Garbanzo Stew

This is one of my favorite quick recipes. You get so much flavor for so little effort.

Normally I serve it with the Peanut Rice in the recipe, but today I served it with plain basmati rice.

Garbanzo Stew

Cooking Light

1 tablespoon olive oil
1 cup finely chopped onion
4 cups chopped seeded tomato (about 1 1/2 pounds)
1 teaspoon sugar
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
1/2 teaspoon garam masala
1/4 cup chopped fresh cilantro
Peanut Rice

Heat olive oil in a large saucepan over medium heat. Add onion, and sauté 5 minutes or until tender. Stir in tomato and next 5 ingredients (tomato through pepper). Cook 8 minutes or until thick, stirring occasionally. Stir in chickpeas and garam masala; cook for 5 minutes or until thoroughly heated. Sprinkle each serving with 1 tablespoon cilantro. Serve over Peanut Rice.

Peanut Rice:

2 1/4 cups water
1 cup (uncooked) white basmati rice
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/2 cup dry-roasted peanuts
1/2 cup frozen petite green peas, thawed

Bring the water to a boil in a medium saucepan. Add rice, salt, and turmeric; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in peanuts and peas.

4 servings

Tuscan Vegetable Ragout

This was another great recipe from the same cookbook as last night. I really loved the flavor that the olives and capers gave to it! I served it over large seashell pasta, but it would also be great served with some good crusty bread.

Tuscan Vegetable Ragout

Vegetarian Times: Fast and Easy

2 teaspoons olive oil

2 zucchini, halved lengthwise and cut into 1/2-inch slices

3 cloves garlic, minced

2 (15 1/2-ounce) cans cannellini beans, drained and rinsed

1 (15-ounce) can quartered artichoke hearts

1 (8-ounce) can diced tomatoes, undrained

1/4 cup chopped fresh parsley or basil, divided

2 tablespoons coarsely chopped kalamata olives

1 tablespoon capers, coarsely chopped

Salt to taste

Freshly ground black pepper to taste

Heat oil in large stockpot over medium heat. Add zucchini and garlic, cover and cook until softened, about 5 minutes. Stir in beans, artichoke hearts, and tomatoes, and cook until vegetables are tender, about 15 minutes.

Add 2 tablespoons parsley, olives and capers, and stir to blend. Season to taste with salt and pepper. Serve sprinkled with remaining parsley.

4 servings

Curried Chickpeas and Black Beans

This was a great meal that came together in just minutes (which is always a good thing!).

Curried Chickpeas and Black Beans

Cooking Light

2 teaspoons vegetable oil
1 cup chopped onion
1 tablespoon minced peeled gingerroot
2 teaspoons curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1/8 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/3 cup chopped fresh parsley
1 tablespoon lemon juice

Heat oil in a large nonstick skillet over medium heat. Add onion and gingerroot; sauté 3 minutes or until tender. Stir in curry powder; cook an additional minute. Add tomatoes; cook 1 minute or until mixture is slightly thickened, stirring occasionally. Add salt, black beans, and chickpeas; stir well. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in fresh parsley and lemon juice. Serve warm.

4 servings

Cucumber Raita Sauce

Cooking Light

1 (16-ounce) carton plain fat-free yogurt
1 cup chopped seeded peeled cucumber
1 cup chopped seeded tomato
1/2 cup minced red onion
1/4 cup chopped fresh mint
1 teaspoon ground cumin
1/2 teaspoon salt

Spoon yogurt onto several layers of paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape into a bowl using a spatula; stir in remaining ingredients. Cover and chill 2 hours; stir before serving.

Chili and Cornbread

I'm always up for trying a new chili recipe, and this vegetarian one is great! It comes together in a flash, and has lots of flavor.

Chunky Vegetarian Chili

Cooking Light

1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (16-ounce) cans stewed tomatoes, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

8 servings

I also tried a new cornbread to have with it:

Double Corn Bread

Cooking Light

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup low-fat buttermilk
1/2 cup frozen whole-kernel corn, thawed
1/2 cup diced red bell pepper
4 tablespoons butter or stick margarine, melted
1 large egg, lightly beaten
Cooking spray

Preheat oven to 425°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, and make a well in center of mixture. Combine buttermilk and next 4 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.

9 servings

White Bean, Spinach, and Barley Stew

Somehow I ended up with 5 cans of white beans in the pantry (quite a few unmade recipes, I guess). Wanting to use some of them I searched the 'net and found this recipe for White Bean, Spinach, and Barley Stew. It was really good, and great for the (slightly) cooler, rainy weather we had today.

White Bean, Spinach, and Barley Stew

http://vegetablewithmore.com/

1 cup uncooked pearl barley

3 cups water

1 teaspoon olive oil

1 cup chopped yellow onion

2 cloves garlic, minced

1/2 teaspoon dried rosemary

3/4 cup small fresh mushrooms

1 cup chopped yellow bell pepper

2 tablespoons white wine

1 (15-ounce) can white beans, drained and rinsed

1 (14 1/2-ounce) can diced tomatoes

2 cups fresh spinach leaves

1 pinch red pepper flakes

Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.

Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted. (I also seasoned it with salt.)

6 servings

Greek-Style Chickpea Salad

This was a great meal for the summer-like weather we've been having here in L.A.

Greek-Style Chickpea Salad

Cooks Illustrated: The Best Light Recipe

2 (15 1/2-ounce) cans chickpeas, drained and rinsed

1/2 small red onion, minced

1/2 large cucumber, peeled, seeded and chopped (about 3/4 cup)

1/4 cup minced fresh mint leaves

1 ounce feta cheese, crumbled (about 1/4 cup)

1 tablespoon minced fresh parsley leaves

3 tablespoons juice from 1 lemon

2 tablespoons minced Kalamata olives

1 tablespoon Dijon mustard

1 tablespoon extra-virgin olive oil

1 small garlic clove, minced

Salt and ground black pepper

Toss the chickpeas, onion, cucumber, mint, feta, and parsley together in a large bowl. Whisk the lemon juice, olives, mustard oil, and garlic together in a small bowl, then toss with the chickpeas and vegetables until combined. Season with salt and pepper to taste.

6 servings

Kalamata Olive Bread with Oregano

Cooking light

1 tablespoon olive oil
1 cup finely chopped onion
9 ounces all-purpose flour (about 2 cups)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
2 tablespoons butter, melted
2 large egg whites
1/4 cup pitted kalamata olives, chopped
1 tablespoon chopped fresh oregano
Cooking spray

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.

Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

12 servings

Caribbean Rice and Beans

Rice and beans are a classic combination for a reason - it's healthy, economical, and filling. Tonight's dinner was an easy and tasty variation on the theme.

Caribbean Rice and Beans

Bon Appetit

1 15-ounce can black beans, rinsed, drained
1/2 large red onion, very thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 white onion, finely chopped
4 large garlic cloves, chopped
1 cup Arborio rice
3 1/2 cups canned unsalted chicken broth
1/2 cup dry white wine
2 large bay leaves
1/2 teaspoon turmeric
1/8 teaspoon (or more) cayenne pepper

Combine first 3 ingredients in medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper.

Meanwhile, heat oil in heavy medium saucepan over high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add rice and stir 1 minute to coat with onion mixture. Add broth, wine, bay leaves, turmeric and cayenne pepper and blend well. Bring mixture to boil; stir well. Reduce heat to medium and simmer until rice is tender and mixture is creamy, stirring occasionally, about 25 minutes. Season to taste with salt, pepper and cayenne.

Spoon rice onto platter. Arrange beans and onion garnish alongside.

4 servings

I served it with roasted sweet potato wedges. For the kids I simply sprinkled them with some salt. For Chaim and myself I made this (they were really good!):

Spicy Sweet Potato Wedges

Cooking Light

6 medium sweet potatoes (about 2 1/4 pounds)
Cooking spray
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper

Preheat oven to 500°.

Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.

8 servings

All in one pot

While I had a lot of fun doing the "play-by-play" of dinner last night, it took a lot of time (and patience) that I don't always have. So while I will do it occasionally, I won't be doing it every day.
Tonight's dinner was a Pasta and Chickpea Ragout. It's inexpensive, quick, healthy, and cooks all in one pot. What more can you ask for? Oh, and it tasted good, too. Which is really what it's all about, isn't it?

All-in-One Pasta and Chickpea Ragout

(adapted from Fast & Easy Cooking, Johanna Burkhard)

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large green pepper, chopped 1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 (28-ounce) can chopped tomatoes
1 cup vegetable stock
1 cup elbow macaroni, uncooked
2 small zucchini, halved lengthwise and sliced
1 (19-ounce) can chickpeas, rinsed and drained

In a dutch oven or large saucepan, heat oil over medium heat. Add onion, garlic, green pepper, oregano, basil, salt and red pepper flakes; cook, stirring, for 3 minutes or until vegetables are softened.

Add tomatoes and stock; bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 10 minutes. Stir in pasta; cover and cook for 5 minutes. Stir in zucchini and chickpeas; simmer for 5-7 minutes more or until pasta and zucchini are tender.

4 servings

I served it with a green salad with this simple dressing:

House Salad Dressing

(adapted from Kosher by Design Lightens Up, Susie Fishbein)

1/3 cup canola oil
1/4 cup white vinegar
1/3 cup water
2 teaspoons garlic powder
1 teaspoon onion powder
1/4 teaspoon salt

Combine ingredients in a jar and shake.