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Posts Tagged ‘Garbanzo beans’

Dinner Desperation

Posted by terrepruitt on March 2, 2013

For those of you that cook dinner every night you might understand what I am about to say, “Cooking dinner is difficult.” Ok, more accurately coming up with ideas of what to cook for dinner is difficult. I actually have it very easy because my husband would be fine eating the same thing all week then switching to something else the next week. As long as it was not a vegetarian dish three days in a row. But I am not happy with that. As you know if you have read any of my posts about food, I love left overs because they keep me from having to cook or at least keep me from having to start from scratch. The other night I was really at a loss as to what to prepare for dinner. It was a Wednesday so I really should have been thinking in terms of cooking for Wednesday so that I could have enough left over for Thursday when I have a late Nia class. But I couldn’t think “two nights” I just wanted to get through the one night and use the portion of a piece of chicken I had from the night before. I came up with something that I didn’t even think about being enough for leftovers but it was. It carried us through two nights. Asparagus, beans, rice, and chicken.

Another thing you might know about me if you have a read a few of my posts, I LOVE asparagus. I mean, love, love, love, love. Once I was asked what food I would want to have given to me free every day and I said asparagus. But even though I love it, I won’t buy it when it is $8.99 a pound. I don’t even like to buy it when it is $4.99 a pound. I might buy it when it is $2.99 a pound, but I like the $1.99 range. But knowing how much I love it my hubby bought me some recently. I didn’t ask how much it was. I just had five pounds of asparagus to eat. 🙂

I often use three servings of meat to make four servings of dinner. Usually my husband has a serving and I have a good portion of one. The next night I will use the third serving along with my smaller portion to make another meal. Well on this night I was using just my left over portion because we had only cooked two servings the night before. So to me it would be a vegetarian-ish dish. As it would have way more veggies than meat.

So here is my “recipe”

Asparagus, beans, rice, and chicken

—1 tablespoon olive oil
—1/2 of an onion, chopped
—asparagus (2.25 pounds) chopped
—2 teaspoons minced garlic
—1 3/4 cup cooked rice
—2 tablespoons of butter
—3/4 teaspoon ground cumin
—1 15 1/2-ounce can garbanzo beans/chickpeas, drained and rinsed
—3/4th of a LARGE chicken breast, cooked and chopped
—Freshly ground black pepper, to taste
—Garlic Salt, to taste

Heat the olive oil and the chopped onion. Add the asparagus. Cook only slightly (because the rice takes a while to heat up). Sprinkle garlic over asparagus. Stirring it and allowing it to cook. Add the rice breaking it up and letting it get soft. Use the butter to help the rice get moist (might need to use a bit of liquid too). And the cumin. When the rice is soft, add the can of garbanzo beans. Then add the chopped up chicken. Add pepper and garlic salt to taste.

Since asparagus doesn’t take that long to cook and everything else is ok to eat as is, it is really the rice that needs the most amount of time. If you are using freshly cooked rice then this would take minutes. As a note the chicken I used had been seasoned when cooked the night before so that is something to keep in mind when flavoring your dish.

For me it is the beans and the cumin that is “new”. I have done dishes like this before using other meat. I think this would also be good with left over pork.

I was thinking of the Red Beans and Rice recipe when I did this, using the beans and the cumin.

We liked it. What do you think? Sound easy? Sound like something you would like?

Posted in "Recipes", Food | Tagged: Asparagus, chicken, chickpeas, cooking dinner, cumin, Garbanzo beans, Nia class, olive oil. left overs, Red Beans and Rice, Thursday night Nia class, vegetarian dish | 4 Comments »

A New Recipe To Love – Red Beans and Rice

Posted by terrepruitt on January 15, 2013

For two weeks we didn’t have a working stove or oven. The oven started beeping one night. We turned off the circuit breaker and it stopped beeping. I used it the following night. But then the day following that it started beeping again. It beeped and displayed a code. The code indicated a part was broken. My husband concluded via internet research and taking the control panel off the appliance that he could order it and replace it himself. Part of the reason it took two weeks to get fixed was that there was a holiday and a weekend in there. The part being shipped was delayed because of the Holiday. By the time we got the part and he was able to put it in, it was the weekend. The part didn’t clear the error. Then there were issues in securing a repairman. For those of you that know how much I love my roasted vegetables you might understand having no oven was really difficult for me. Roasted veggies are not only yummy, but so easy to make. A few minutes prep then in the oven until they are done leaving you time to do other things. That is why I love my oven. During the two weeks we ate take out. We ordered Chinese Food, which for us equates to a few nights of Chinese Food. I also used my toaster oven, my electric skillet, my crock pot, and my Cuisinart Grill. So it was not as if I had no way to cook, it just put a cramp in my cooking a bit. On the nights I have a Nia class I like to put our dinner in the oven and have it turn on about the time that class is over. By the time I get home whatever is cooking is either done or on its way to being done. Without that I had to come home and start cooking. But alas I have a stove and oven again. YAY! I missed them. While I was not being able to use my stove and oven I tortured myself by looking at a cooking magazine. As soon as my stove was fixed I decided to try a new recipe.

The recipe is from Bobby Deen. I got it out of the Food Network Magazine. The name of the recipe is Monday-Night Red Beans and Rice and is on the Food Network website.

Not your typical Red Beans and Rice recipe. I made some adjustments, of course! I am posting it here as I did made it. I am calling it something different too!

Sausage, Beans, and Rice

Ingredients:

—Three turns of the pan Olive oil
—3/4 medium onion, finely chopped
—8 turkey sausage patties
—1 large green bell pepper, finely chopped
—2 cloves garlic, finely chopped
—1 15 1/2-ounce can red kidney beans, drained and rinsed
—1 15 1/2-ounce can garbanzo beans/chickpeas, drained and rinsed
—1/2 cup chicken broth
—1/2 teaspoon ground cumin
—1/2 teaspoon dried thyme
—1 bay leaf
—Freshly ground black pepper, to taste
—Salt, to taste
—Cooked brown rice
—Chopped scallions, for serving

Directions

Cook the onion in the olive oil over medium-high heat. Add the sausage, chopping it up and separating it as it cooks. Stirring it and moving it around as necessary. Cook until almost cooked through. Add the garlic. Mix the garlic into the onions and meat. Cook for about 1 minute. Add the beans, chicken broth, cumin, thyme, bay leaf, green pepper, salt to taste, and pepper to taste. Stir the ingredients until it is all mixed well. Reduce heat and cover. Let cook about 10 minutes.

Serve the mixture over rice. Top with the scallions.

This was so good. I used my beloved 14 inch pan that I missed for two whole weeks. Once the beans were added my stirring was gentle as I didn’t want to end up with smashed beans, but I also wanted to make sure the spices were distributed and the bay leaf touched a lot of the ingredients. So I stirred a lot, but not vigorously.

My typical spices consist of garlic and onions. I didn’t even have cumin. I had to buy it with the sausage and onion. Yeah, I was out of onion. I have a stock of kidney beans and garbanzo bean. I have them both for the bean salad I like. Plus I love to roast the garbanzos.

I actually DID put pepper in this while I was cooking it. For those of you that know me (either in person or through my blog) you know I don’t like pepper/spicy hot, but the pepper my friend gave me (SMOKED PEPPER) I can handle a little bit of. So I put a little in the pan while I was cooking. When I served it to my husband I put a lot of pepper on his. While he was eating it he kept saying he was surprised I could eat it. He thought it was too hot for me. I had him taste mine . . . . which had NO extra pepper and he said the flavor was a little different. So maybe the pepper brings out a different flavor.

Either way, we both loved it and I can see this becoming one of those meals I cook often. I can see experiments with different sausages and no meat at all.

I can also see me cooking more with cumin.

Do you like red kidney beans? Do you like garbanzo beans? Doesn’t this sound tasty?

Posted in "Recipes", Food | Tagged: and Rice, bay leaf, beans, Bobby Deen, chickpeas, Cuisinart Grill, cumin, electric skillet, Food Network Magazine, Food Network website, Garbanzo beans, Monday-Night Red Beans and Rice, my crockpot, Nia, Nia class, olive oil, Red Beans and Rice, red kidney beans, roasted vegetables, Sausage, thyme | 2 Comments »

Still Searching For Creamy

Posted by terrepruitt on October 13, 2012

After subbing with Nia for a Zumba class today, I made a quick stop at the Farmers Market in our corner of San Jose. I wanted to buy some greens and remembered I could get some pita bread for my hummus. I finally made hummus with my new blender. I pretty much followed the hummus recipe I have and I like, but I think I put six teaspoons of the “bean juice” because I was thinking more liquid would make it a little creamier. I enjoy the creaminess of a specific brand that we used to buy. As I mentioned in my blender post the last few times I made hummus I ended up with whole-bean hummus which isn’t hummus at all, it is just garbanzo beans. So I was thinking that with a super blender it would make creamier hummus. Well, it is not creamier. So the creaminess is not just from blending. And there were still a few bean pieces, but not whole beans as in my last batch and not as many. This batch was also not as grainy, in general, as the last batch. I like making hummus in this blender as opposed to the other blenders or small chopper I have because it is easier to get it out. I have been told the best way to do it is in a food processor, but I don’t have one of those. And I think I have enough appliances at the moment, I will make do with my new super blender.

I made hummus for my niece once and I was talking about how I wanted it creamier so she jumped on the internet and found a website where a woman claimed that the secret to creamy hummus was taking of the HULLS or whatever that “shell” is on the bean. Do you know what I am talking about? That odd ectoskeleton that the beans seem to have? Well, my thought process is that the hull of the bean is part of what give the bean its fiber so I don’t want to remove it. That and, who wants to sit there and pull, pick, peel, or just make sure that the hull is off all the beans? Not me. I want the fiber AND that is one thing I am not willing to spend time on. The “uncreamy” hummus is not THAT bad. I think I will experiment with more liquid. More oil maybe? Or maybe more been juice? Maybe that will help it been more creamy. I don’t want it more watery, I want it more CREAMY. But it was a good batch.

I think the WildSide container that came with the blender allows for a lot of air to be whipped into the blends. I believe that is how this blender does not require a tamper as some blenders do. But it does whip air into things. I think it whipped a bit of air into the hummus, which is fine. Made it a little light and fluffy.

So I have been using my blender and I have been using for what I wanted it for. I use it almost everyday for smoothies and today, I used it for hummus. I am satisfied with the way it made the hummus. I am a little disappointed that it is not as creamy as I was hoping, but I have learned (I believe) that the secret to creamy hummus must be in the ingredients. If it truly is the peeling of the hulls then creamy hummus will not come out of my kitchen. Ha! Well, I guess one day I could experiment to see if that really does make a difference, but it will not become the norm. I don’t need creamy hummus that badly, my new blender does it just fine!

Besides buying it, what is the key to creamy hummus?

Posted in Food | Tagged: creamy hummus, Garbanzo beans, hummus, Nia class, Nia San Jose, San Jose Farmer's market, San Jose Nia, smoothies, substitute instructor, super blender, Zumba | 4 Comments »

Tahini Makes The Hummus

Posted by terrepruitt on June 14, 2012

I recently tried my hand at making hummus. I have made it a few times and I keep adjusting the recipe. The first time it seemed a bit too bitter and sour so I decided the next time I would put in less tahini and lemon. So I put in less tahini, lemon, and salt and I put in a lot of raw garlic. Woooeeeee! That made it kind of spicy and really strong. Our refrigerator smelled of such strong garlic. I was thinking that if I cooked the garlic before putting it in the hummus it would make it more mellow. I was making it in a kitchen other than my own and I forgot my garlic press so I really felt I needed to cook the garlic before putting it in. This third batch was the best so far. In addition to the sauteed garlic I was able to use a food processor. The food processor really made a big difference. The time before when I used my blender there were many whole beans left. The blender does not get the beans as well as the food processor. But I do believe the key ingredient is the tahini. Despite the fact that it really bitter it has the flavor that makes hummus taste like hummus to me.

Tahini is ground sesame seeds. The jar states this tahini is made of roasted then ground sesame seeds. I am not usually a fan of sesame seeds. If given a choice I would not eat them, but I do believe they are an important ingredient in hummus. As I said, I think tahini is the ingredient that gives the hummus that familiar-to-me flavor.

I also think the tahini is the main reason why hummus is a bit high in fat. The beans themselves have fat, garbanzo beans have 2 grams of fat per half of a cup. The tahini has 19 grams of fat per 2 tablespoons. That is a lot of fat. There is a lot of protein in both the beans and the tahini. The beans have 7 grams per 1/2 cup and the tahini has 6 grams of protein per 2 tablespoons. Hummus is a great source of protein.

There is hardly any sodium in the tahini which I think is a good thing because it allows for control of the sodium content in the hummus. The first batch I made seemed very salty to me so I was able to adjust it with each successive batch.

The marketing on the jar of tahini states that it is a good source of iron and calcium, but it is only 4% of the recommended daily value. Combined with the beans I think hummus is a good source of iron, but I don’t feel it is high in calcium.

I like to eat hummus as a dip. I dip veggies in it. I also like to eat it with pita bread or even corn chips. I also like to use it as a mayonnaise replacement. I put it on sandwiches instead of using mayo. It helps to add a bit of protein and fiber to a sandwich. Also having the hummus with the tahini in it really adds an additional layer of flavor to a sandwich. I really think that the tahini is the key to a flavorful hummus.

Are you familiar with tahini? Do you make your hummus with or without tahini?

Posted in Food | Tagged: bitter, chickpeas, flavor, Garbanzo beans, garlic, hummus, Recipe, sesame, tahini | 6 Comments »

Homemade Hummus – Needs Some Work

Posted by terrepruitt on May 15, 2012

You know I started this blog to share things with you. I wanted to share about Nia, exercises, things I think are healthy, and stuff I learn. I don’t think I had thought about posting recipes, but I probably didn’t think I would limit myself from doing so. It is funny that food posts get the most views and even more fun spark the most conversations. (I love the bloggey conversations.) We love our food, huh? It is universal. Everyone eats. Not everyone works out, not everyone dances, not everyone goes to exercise classes, and not everyone does Nia, but everyone eats. Even though we all eat different things it is still something that we all have in common.

As you might have noticed, when I try a new recipe, or just try making something I sometimes like to share. Even if the recipe still needs some adjustments I have to start somewhere. I like to post my recipes because I find myself using my blog when I am going to make something. I can even be at the store and get the idea that I want to make a certain recipe then I think, “Shoot I don’t know what it is in . . . . ahhhh, but I posted it on my blog!” So I use my blog at the store to grocery shop sometimes. Here is a recipe of something that I made that I need to work on.

I haven’t always liked hummus, but once I started eating it. I really liked it. There is a brand that my husband found that is really good. It is smooth and creamy. We used to eat it often. But it has Canola Oil in it. I prefer not to eat Canola oil. I have always wanted to make my own hummus so I thought not eating our favorite brand would inspire me. It did not. My issue was tahini. I don’t think of tahini. So when I go to the store I am not thinking, “Oh yeah, I need tahini.” I know you can make hummus without it. I believe my friend makes hummus all the time and she never used tahini. I haven’t tasted her hummus that I can remember so I don’t know if it is good without tahini or not.

The other day I was online and I actually bought tahini. I decided on wanted to finally make some hummus. There are a lot of recipes out there for hummus so I took some ideas from several of them. I need to work on it.

I used:

2 cups canned garbanzo beans (chickpeas), drained
3 teaspoons liquid from the beans
1/3 cup tahini
1/3 cup lemon juice
1 1/2 teaspoons salt
2 teaspoons minced garlic
1 tablespoon garlic flavored olive oil

I put everything in the blender and blended until smooth.

I prefer my hummus a little more smooth and actually creamy, but the blender was making odd noises so I didn’t want to push it too far.

First of all I think it is too salty. Next time I am going to use less salt and less tahini. I am also going to use less lemon juice. I am also going to use fresh garlic. I used some we have from a jar.

Not too bad for my first try, but not so great. But sometimes I just need to get in there and do it — make the recipe — so I can see it is easy to do so then I can play with it and make adjustments.

Do you like hummus? Do you make your own?

Posted in "Recipes", Food | Tagged: Canola Oil, chickpeas, creamy hummus, dance exercise, dance exercise class, Garbanzo beans, garlic oil, healthy recipes, hummus, Nia, Nia Classes, Nia workout, olive oil, tahini | 6 Comments »

Kale Chips – Roasted Lettuce

Posted by terrepruitt on January 21, 2012

Well, I bought the kale on a whim after Nia one day. My intention was to make kale chips. I think I looked up the recipe. The one I found said to remove the stems, then rip the kale into bite sized pieces, then wash it and spin it dry in a salad spinner. That is as far as I got. I don’t remember the rest. It would have served me much better to keep reading and remember the directions. I don’t have a salad spinner so I thought I would wash the kale before hand and let it dry. I was thinking that it being dry was very important. I think I decided that garbanzo beans need to be dry. But instead of drying the garbanzo beans with a paper towel the other day I put them in the oven on a low temp without any oil, but with a little bit of salt. I let them “dry” that way. Then I put olive oil and seasonings on them and roasted them. They came out very well. So I thought I would do the same thing with the kale. But this time I thought I would use my convection setting. I really ought to “listen” to my nose when it tells me something is burning. YUP! I burned the whole tray of kale. My convection only goes on at 300 degrees and I guess I was thinking kale was much heartier than it actually is. Sigh.

But with that lesson under my belt and a half of bunch left, I put the remaining kale on the cookie sheet. I just pulled the leafy greens off the stem at the same time I ripped it into bite sized pieces. And I washed it first because I didn’t want to be handling the dirty (it was really dirty) kale.

I spayed the pan with olive oil, then set the ripped pieces of kale on the pan, then sprayed the kale with olive oil, then sprinkled garlic salt on it.

I didn’t use the convection part, but I kept the oven at 300, but only for ten minutes. Let me tell you, the kale cooks a lot slower with the convection off and oil on it. I think I cooked it a total of forty minutes — maybe it was 30? I did turn the oven down to 200 after the first ten minutes. I can’t sit there and watch stuff cook so I thought 200 would be ok, and kept checking it. I think the last 10 minutes I turned the oven off. I think it is the type of thing that I will have to cook in ten minute intervals and check on.

It was ok. It taste like roasted lettuce to me. I don’t think it deserves the rave reviews that I have heard from people. And by no means can it beat a potato chip (as so many have claimed), but it is ok. It is a way to get some greens in. It is not too hard to make. It is a great thing to snack on. And I think my husband REALLY liked them. He kept reaching for them. Anytime he reaches for something over and over again, I know it is a hit! So I will be making them again. I probably will pay as much attention to cooking them as I did this time. I should have paid more attention because I knew I was going to post about it. But I didn’t. After I burned the first batch I was kind up grumpy at myself. The funny thing is, I burned the first batch because I was so excited to write my kale post. So I set the time more based on how long it would take me to finish up and post my article then how long it would take to dry the kale.

So have you made kale chips? Have you tried them?

Posted in Food, Vegetables | Tagged: Garbanzo beans, Kale chips, leafy greens, Nia, potato chips, roasted garbanzo beans, vegan snack | 9 Comments »

Check Your Cans

Posted by terrepruitt on September 18, 2010

I posted a recipe for bean salad. I have made the bean salad about three times since I posted it (including that post). One time I used red onion and green peppers. I like both red onion and green peppers but it just wasn’t the same. It lacked the POP. It made it more like the other bean salads I have had. The first time I made it I checked the labels on the cans of beans and decided on the ones with the least sodium. The second time I went to the same store so I didn’t have to check the labels. The third time I was at a different store with different brands and so I had to check the labels again.

I wasn’t thinking about posting about the sodium when I was in the store so I didn’t get the information off of those brands. I went to the internet to get some of the sodium information. For the red kidney beans I found three different amounts in 1/2 cup. One brand has 340 mg, another has 436 mg, and another touted as 50% lower sodium came in at 220 mg. Don’t get me wrong, I love salt, but I would rather add it myself.

As you can see I got lucky because the brand I bought only has 100 mg per 1/2 cup.

For the garbanzo beans I found that 1/2 cup has 380 mg for one brand, another brand has 500 mg, and another as 460 mg.

The brand I bought of the garbanzo beans only has 100 mg per 1/2 cup, also. Right on!

The point I am trying to get across is that canned beans seem to have a lot of sodium in them so check your cans. Find the ones with the lowest sodium so you don’t turn a healthy dish into something not so healthy.

Posted in Food | Tagged: bean salad, canned beans, Garbanzo beans, mgs of sodium, red kidney beans, sodium. cans | Leave a Comment »

Bean Salad

Posted by terrepruitt on July 24, 2010

On the way home from a little Nia class / meeting in Danville I starting craving a salad. All the way home to San Jose (its about an hour) I kept thinking of what ingredients I would need. I didn’t have the recipe with me, but since it is so easy I remembered the few things I needed to get. Recently I went to a little party where the hostess had made a bean salad. It had two things in it I REALLY don’t like, one thing I don’t like, one thing I love in teeny tiny pieces, and one thing I LOVE, LOVE, LOVE (not including the spices). So on my quest to learn how to like bean and get some legumes in my diet I decided to make my friend’s TWO bean salad recipe.

1 can kidney beans
1 can garbanzo beans
1 large red pepper – chopped (big or small, you decide)
½ large sweet onion – cut small square sizes
¼ to ½ bunch cilantro – cut ½ inch size
½ to 1 teaspoon salt
2 teaspoon granulated garlic
1 teaspoon fine ground black pepper
1 ½ teaspoon of balsamic vinegar
3 teaspoon of extra virgin olive oil

Drain the beans, mix everything together. Like most salads it is better when the flavors have mixed so wait an hour or so, then eat. Yum!

I adjusted the recipe to have MORE bell pepper (can you tell which ingredient I love, love, love?), I used a little more salt because I bought these really low sodium beans. I mean compared to the other two brands I looked at these had about one third of the sodium. I like that idea, but I also know that if it doesn’t have a good enough flavor for me I won’t eat it, so I actually put in 1 teaspoon plus two sprinkles. I didn’t have granulated garlic so I used garlic powder and I probably put in more than 2 teaspoons. I cannot tolerate pepper, but I loved her salad and she said she put in a lot of pepper so I sprinkled pepper in. I also used 2 teaspoons of balsamic vinegar.

I am sure this is an easy thing for people to make, but I have NEVER, EVER, EVER liked a bean salad before so this recipe just thrilled me. Ya see, I REALLY don’t like cilantro either, but I think the kidney beans and the cilantro work to “cancel” each other out. Ha! I don’t know, but I like this salad. I hope you do too.

Since I am on a quest to learn to eat (and like) beans, do you have a recipe that you would like to share to help me out?

Posted in Food | Tagged: bean salad, beans, bell peppers, Garbanzo beans, garlic, kidney beans, Nia, Nia class, Nia classes in San Jose, Nia Danville, Nia meeting, Nia San Jose, party recipe, San Jose Nia, San Jose Nia class | 17 Comments »

Beans

Posted by terrepruitt on July 22, 2010

Beans are so good for you. I don’t like beans. Well, I like green beans. I like hummus. I can sometimes tolerate garbanzo beans in a green salad, but if there are too many, I push them off to the side. I don’t like legumes.

According to all the information I have seen in my fact finding mission for this post: beans help lower “bad cholesterol” by helping it out of the body. Beans have an excellent amount of fiber (really excellent amount fiber). Beans have a lot of protein. The ratio of fat to proteis is awesome. These are some of the reasons I think I need to learn like beans.

Let’s look at two examples the kidney bean and the garbanzo bean (also known as chickpeas)

Kidney beans – 1 cup has

Calories: 225
Protein: 15.3g
Carbohydrate: 40.4g
Total Fat: 0.88g
Fiber: 11.3g
Iron: 5.2 mg
Magnesium: 80 my
Folate: 229 mcg*

Garbanzo beans (canned), 1 cup has

Calories: 286
Protein: 11.8g
Carbohydrate: 54.3g
Total Fat: 2.7g
Fiber: 10.5g
Folate: 160 mcg
Vitamin B6: 1.13 mg
Vitamin C: 9 mg
Zinc: 2.54 mg*

My next post (Saturday) I will share a Bean Salad recipe. Come back and check it out!

*Source: Truthstar Health website

Some additional info at: WHFoods Kidney and WHFoods Garbanzo

Posted in Food | Tagged: beans, fiber, Garbanzo beans, kidney beans, protein, WHFoods | 8 Comments »

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Terre Pruitt's Blog

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I teach yoga, Nia, and stretch online!

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