Tag Archives: Gouda

You Know Beans

 I have been asked to post recipes before I go any farther, which is probably where I should have started in the first place. Bear with me, while I get a feel for where this blog should go; I’m open for suggestions and questions.

I should have explained that this all started as a letter to answer a call from an alumna of my husband’s college begging for ideas for ‘meatless Fridays’, as her kids were tired of tuna sandwiches and mac & cheese. I later had the idea to put out a pamphlet when I saw people struggling with meatless or less-meat entrees. Then I started a book when I found that people were intimidated by the idea of  entertaining. I wanted to help put people’s minds at ease. So here I am pulling pieces out of the middle of what supposed to be my book, and kind of making hash of it all! This blog is not about meatless eating. It is about eating and entertaining.

But here are the first recipes, most suitable for Lenten Fridays, Ash Wednesdays, vegetarian, some vegan, some cutting back on cholesterol, and of just plain good food.

I will give recipes with as many optional shortcuts as I can .

 

There will be plenty of meat recipes and tips in upcoming postings.

 

Let’s start with beans and legumes.

A slow-cooker, (Crock Pot), is a blessing when it comes to cooking dried beans and legumes. I will go so far as to say it is almost essential when living at high altitudes.(I had a neighbor who confided that although we lived about 25 feet above sea level, as a young bride she used the ‘high-altitude’ directions on cake mix boxes  when she lived in a nearby  high-rise apartment).

Without a slow-cooker, overnight soaking is required, and at high altitudes, bringing the beans to a boil, soaking, rinsing and repeating is required,(and even  then I could not get them soft enough when I lived in Denver.) A basic slow-cooker can be found at the time of this posting from ten –fifteen dollars; well worth the investment. Cooking times may need to be adjusted because of varying temperatures of brands and the size of the cooker.

 

There are quite usable pre-cooked , bottled white beans available in local supermarkets. Canned beans are too soft and not as suitable for these soups.

Note about oils: Extra Virgin (first pressing) olive oil has the taste of olive; regular,(later pressings), olive oils have a more neutral taste, which is actually more suitable for most recipes. Olive oils burns easily. Peanut oil  is good with beans and is better for frying than other oils as it does not easily burn and never smokes.(It is the only oil used in submarines for that reason).. These are the three oils used in my kitchen; Extra V olive oil, regular olive oil, and peanut oil. A little oil not only adds body but aids in the softening of  beans. It can be omitted. I know some people are against any and all oils.

The Country-boy in my father liked black-eyed peas and they were a ‘must-have’ on New Year’s Day, as they are considered to bring good luck.(Why it was continued throughout the years, I’ll never know, as we never had a lot of luck).  Mom liked to add a little vegetable oil to them and to any bean she cooked. My father once caught her and told her never to do it again. If my father was anywhere near the kitchen, she didn’t, but if she knew he’d be out, the oil would go in. Every time he would ask her which brand of peas or beans she had fixed. If she had added oil, they were a good brand; if she hadn’t, well, let’s remember not to buy that brand again, even though he was sure that was the ‘good’ brand he’d eaten the last time.  And Mom would snicker either way, every time.

Nothing could be simpler than these quick, tasty soups. If you have a vegetarian or vegan guest or in the family, they will love you for these:

 

Basic White Bean Soup: (slow-cooker, or shortcut below)

One pound of dried white beans( Navy or Great Northern)

One Tablespoon Salt

¼ cup minced onion

1/8th cup minced celery

two Tablespoons vegetable oil

½ teaspoon white pepper (optional)

one Tablespoon dried parsley (optional)

 

Place all ingredients in a slow-cooker with 1 1/2-2 quarts of cold water. Cook on ‘high’ setting for 8-10 hours, checking and stirring every couple of after the first six. You want the beans fairly soft.

(to cook beans suitable for other dishes, omit celery and onion; cook only for 6-8 hours.

SHORTCUT: Sauté onion and celery in two Tablespoons oil. Add to a pot with  bottled, precooked beans, salt, pepper and one quart of water. Simmer for at least one hour.

Mediterranean White Bean Soup-Greek style

 One pound white beans

One cup of thinly sliced carrots

¼ cup thinly sliced celery

one cup chopped onion

2 teaspoons crushed/chopped garlic,(or 1 teaspoon of dried)

one 16 ounce can of tomatoes or 2 cups fresh, pealed and chopped

½ cup vegetable oil (preferably regular olive oil

one bay leaf

1 Tablespoon salt; 1 teaspoon pepper

(Mediterranean White Bean Soup-Macedonian style:

Omit celery, add 1teaspoon dried thyme)

Add all ingredients to slow-cooker with 1-1 ½ quarts water; cook for 6-8 hours.

SHORTCUT: Cook vegetables with oil, herbs and spices for one hour in 1 quart of water; add bottled , cooked beans. Cook for at least one half hour.

OPTIONS: Serve with open-faced grilled cheese,(cheese on bread under broiler for a few minutes.) Experiment with cheddars, Swiss, Provolone, Muenster, Edam, Gouda and Mozzarella with Parmesan.

Adding a little extra water and quick-cook barley to the soups will make a vegan one-dish complete protein meal, as will adding pre-cooked rice.

More about Rice and rice cookers next time.

Meatless Protein Combinations

The key to low cholesterol, Lenten, vegetarian , (lacto/ovo- vegetarians who eat dairy products and eggs; lacto-vegetarians who indulge in milk and milk products),
vegan, (those who consume and use no animal products), or absolutely fool-proof, non-offensive hosting are meatless-protein combinations. Some of them are not complete proteins, but are close enough. There are several types of non-dairy milks that are readily available in your local grocery store: Soy, Rice and Almond, which I find wonderful, and can not only be substituted for milk as a drink, but in cereal,(cooked or cold), rice, whipped into potatoes, etc. Again, please ask any guest as some of these may cause allergic reactions. There are also Oat and Hemp milks on the market. I have not used these; and I need to experiment more with tofu, seitan and other non-meat proteins.
[Recipes for suggestions with asterisks will be in upcoming blogs]
Examples of non-meat protein combos are:
Beans or legumes with grains, corn (vegan)
Beans or legumes with dairy products.
Grains with dairy products.
Rice or potatoes with dairy products.
Confusing? Not really. You already eat many of them without realizing it:
Macaroni and cheese
Pasta Alfredo
Cheese ravioli or tortellini
Cheese pizza
Cheese sandwich; grilled or on plain bread, or grilled open-faced under the broiler
(Try Cheddars, Swiss, Muenster, my favorite, Gouda, or Mozzarella or Brick
sprinkled with Parmesan.)
Cheese pinwheel breads*.
Cheese tacos.
Peanut butter sandwich, or crackers. (vegan)
Bean, (vegan), (or bean and cheese) burritos.
Bean dip* and corn chips. ( without cheese or sour cream, vegan)
Red (or black) beans and rice. (vegan)
Navy or Great Northern beans and rice. (vegan)
Cheesy rice.
Rice pudding, or rice with milks, (served as breakfast in the South.)
Oatmeal, wheat or rice cereal, cooked in milks.
Dry cereal in milks.
Cream cheese on a bagel, rolls, toast or crackers. (try mixing with honey or fruit
puree).
Cheese and crackers.
Baked potatoes, with sour cream, shredded cheese ,or twice-baked potatoes*.
Potato casserole with cheese or milk-based sauce.
Potatoes, scalloped or au gratin.
Potato soup with open-faced, broiled cheese sandwich, or crackers.
Bean soup* with noodles ( non-egg, vegan) or crackers.
Lentil soup* with rice, (or popcorn instead of crackers).(vegan)
Any of the above soups with corn bread or rice (vegan)
Vegetable Pasta Salad* , (vegan)
“Breakfast” burritos,* without meat.
A tossed salad, with cubed cheese and and/or sesame seeds, (vegan) or
A tossed or layered salad with either cheese or with sesame seeds and cooked
lentils,(vegan)
Herbed Garbanzo or other beans, rehydrated bulgur wheat, cooked rice or croutons, without cheese, ( vegan)
(These can be presented in a tomato or baked into a vegetable* )(vegan)

(To rehydrate bulgur wheat, bring 1 cup of water to a boil, remove from heat and
steep ½ cup of wheat for approximately 20 minutes. Drain and cool. Add to
salad. Serves four. These salads can be a real pick- me- up. They wake Husband
up better than a cup of coffee.)
And Custard or Cheese pies, pastries, torts and blintzes . (These being made with wholesome ingredients.) There are many Mediterranean and Eastern European specialties made with cheeses, eggs, farina or other grains, which can make a light meal when served with fruit .
Maybe you have a family, regional or ethnic favorite that comes to mind when
reading this list. Use your family’s taste and your own imagination for other
combinations. Remember to be careful with the use of dairy products when trying
to avoid cholesterol, and for vegans, who eat no animal products. For all others,
don’t forget the egg, a most useful food for Lent, vegetarians, (who eat eggs,
again, ask), or if your guest avoids beef or pork.
Egg salad*, in a sandwich or stuffed in a tomato*.
Deviled eggs*, or hard-cooked eggs, sliced and on a cheese tray or in a tossed
salad.
Scramble eggs with American or cheddar cheese, tempered with a few drops of
milk. Try using picante sauce or a meatless spaghetti sauce for a surprisingly
filling meal.
Omelets with almost any type of cheese; try adding onions, (with sautéed peppers and
tomatoes for a Spanish omelet), or make frittatas*, which are basically open-faced
omelets, with white cheeses and green onions; add any herb that catches your
fancy. And if you can’t manage an omelet or frittata, or you just break one, turn
it into scrambles eggs and pass it off as if
you’d planned to make it that way. It will taste just as good, and no one will
be the wiser. ( I dropped a Bundt cake on a table just before guests arrived for
dinner. I sliced it at an angle and arranged it nicely on a serving dish. No one would have been the wiser, if my sister hadn’t decided
to make an embellished version of the story the night’s entertainment.)
All of the egg recipes above could be served with a carbohydrate; biscuits,
muffins, croissants or toast, which aid in the absorbing the protein.
Try serving something other than white sandwich bread: toast wheat, multi- grain, Italian, rye, pumpernickel, and your stand-by, raisin, make an interesting and flavorful addition. If you have a bread machine, pull it out. It is an easy way to make something that seems a little special and you have used very little effort in doing so. On the other hand, some bread recipes call for vegan no-nos: egg, milk, or honey, which is not often thought of as an animal product.
Honey is the only food that will not spoil, ( if it crystallizes, you can warm it back to perfection in a microwave or better yet, with its opened container sitting in boiling water, stirring at intervals until smooth), but should not be used by children under two, and perhaps by folks with compromised immune systems, as it can contain spores which can cause a rare type of botulism, and infant digestive tracts are not ready to render them harmless, as older, developed ones do . Science knows that honey consists of about 90 per cent sugar and 10 per cent water, but has never been able to be duplicated it, no matter what you have heard. Once, a very tipsy relative by marriage came in bearing gifts. Lifting them out of her bag, she listed them off ; among which were peanut butter, candy, flowers to plant and a jar of honey. Doing a double take before setting the honey on the table, she woozily and laboriously focused in on the label and added, “This is clover honey, not regular bee honey.” Trust me; it was bee honey. Most of the honey purchased bottled in the United States is clover honey, made from nectar collected from clover flowers, because Americans like a nice, light, mild honey spread, but bees will utilize any nearby flower. There would be no apples, pears, peaches or any fruit without pollination from bees, and therefore there are many different honeys out there, often used in food processing. So, even in eating fruit you are utilizing bee power, so give them some respect, their stingers not bee-ing the only reason. In most larger supermarkets you can find Orange blossom, buckwheat or honeys made from other pollens and nectar. Generally speaking, the darker the honey, the stronger the taste. I suggest fruit spreads, jellies, jams and margarine, ( some softened, mixed with cinnamon and sugar, vanilla ), peanut and nut butters as spreads for you vegan guests…..or, rather, their breadstuff