While tackling my list of bookmarked recipes, I knew not everything would be a winner.
My criteria for my eats? First of all, it must be whole foods oriented (nothing white- flour, rice, etc) with limited oil and salt. A lover of most international cuisines, I try not to discriminate but it must be filled with ingredients I love. Beans! Quinoa! Greens! Squash! Lemon! I also like to see a few reviews of the recipe. N=30 is better than n=1 for liking a dish.
I may try to incorporate a new-to-me food or one I haven’t previously enjoyed. I won’t even try to like celery, though. I have given up on green pepper. And now I have sworn off parsley, too.
I have a few parsley recipes here, although usually it is just a flavour accent. I should have known better, and even thoguh I reduced the parsley in this salad, it was still too prominent for me. My parsley came from a friend, so perhaps this local, organic homebrew was more potent?
In any case, this recipe is a knock-off of Fresh‘s All-Star Tabbouleh Salad with adzuki beans and quinoa. It made its rounds earlier this summer, first posted by Angela and subsequently Kass. Sadly, I give very few stars to the salad.
But, all is not lost because extra stars go to the absolute best roasted sweet potatoes ever. I know, a very ballsy statement. I have a witness. Rob agreed with me. So, you have n=2 from us. Lots of positive reviews from Kath’s post, which I bookmarked many moons ago.
Suffice it to say, it may take a while, but the roasted sweet potatoes have a nice skin on the outside while being pillowy soft on the inside. After a little rub of olive oil, salt and pepper, you roast them at 350F for 30 minutes, then 400F for 20 minutes. A simple flick of the knob makes for the most glorious sweet potatoes.
Please try it out and let me know whether you like it, too! Perfect for an upcoming Thanksgiving feast.
While the Baked White Beans with Garlic, Lemon, and Herbs takes an hour and half to bake, it doesn’t take that long to prep. I have become used to cooking my own beans on the stovetop, and routinely cook a big batch, freezing them in 1.5 cups portions with the bean cooking liquid. This way, when a recipe calls for a can of beans, I have exactly what I need in my freezer. I also have canned beans for all my emergency bean needs because as I am learning, my freezer isn’t actually that big.
This is a super quick soup, courtesy of Tess and thus literally bursting with flavour. White beans, kale and a host of flavours (garlic, lemon, celery seed, dill) are combined for delicious results. While you usually have to simmer a soup for complex flavours, here you only have to blend and heat. Almost an instant soup. With a dirty blender and a pot.
I adapted it from Radiance 4 Life, by increasing the kale and using lemon pepper for extra zing. Funnily enough, I hate celery but don’t mind celery seeds and thought they helped create many levels of flavour. The balsamic vinegar works well for the soup as well, but it makes the soup a bit murky. If you have white balsamic vinegar, this would be the time to use it.