White Bean Dip

I LOVE this super easy alternative to hummus and have been on a major white bean kick lately so felt like I should finally post this one.  It also follows my less than 20 minute rule.  I originally found this in Everyday Food magazine a few years ago (by Martha Stewart) and added some additional spices to give it an extra kick .  I serve it with fresh cut veggies, Terra Chips or gluten-free multi-grain crackers.   Terra does red, white, and blue veggie chips in July so I often make this for a 4th of July party, but am known to make this appetizer or snack all year round.  It truly is great all on its own, but sometimes I add a garnish of sun-dried tomato pesto.  I think it would also be yummy with with a drizzle of traditional pesto as an alternative (thanks Chelsea!). 

Serves 6

Ingredients:
2 Cans (or 30 oz) of Cannellini beans, rinsed and drained
2 Tbsp red wine vinegar
1/4 Cup water
2 Tbsp chopped fresh rosemary
1 Tsp (or more if you like it spicy) red pepper flakes
3 Tbsp extra-virgin olive oil (plus more for garnish if you want)
Salt and Pepper

In a food processor, combine beans, olive oil and water. Season with salt and pepper to taste. Process until smooth, adding more water if necessary. Add rosemary and red pepper flakes and pulse until combined.. Transfer to a serving bown and season with additional rosemary, olive oil, and or pesto if desired.

Farmer's Market Sauté

This fresh and flavorful recipe is perfect for the summer.  I found a similar recipe on Pinterest and made it my own using vegetables I picked up at the farmers's market.  Feel free to change up the ingredients depending on what you have on hand.  I think it could even take you into the fall and winter months if you sub out the vegetables for whatever is in season.

Serves 4

Ingredients:
1 Bunch kale torn into pieces (spinach would also work well here)
1 medium onion, diced
1 red bell pepper, diced
1 medium zucchini, summer, or yellow squash, diced
1 Lemon
2 cloves garlic, minced or grated
1 pint cherry or grape tomatoes cut in half
3 Hot Italian (or mild) chicken sausages, cut into half moons
1 Can Cannellini or great northern beans
salt and pepper
Olive Oil

Brown sausage in skillet in a bit of olive oil and set aside in serving dish.  In a large skillet, saute onions and garlic until soft and translucent.  Add zucchini and bell pepper and sauté until slightly softened.  Add kale, stirring frequently until slightly softened.  Add tomatoes, beans, the zest of one lemon, and the juice of the same lemon.  Add salt and pepper to taste, continuing to stir until kale is fully wilted and tomatoes are soft (should not be very long).  Transfer to serving dish and toss to combine with the sausage. I served this on its own, but for something heartier - serve over soft polenta or grain of choice.

Summer Corn Salad Dressing

I came across a variation of this salad dressing (or sandwich spread or veggie dip) recipe in a magazine and loved how it tastes like summer.  It is super easy to make and will last about 3 days in the refrigerator.  I typically use it over a salad of some sort and my husband likes to use it as a spread for sandwiches.  It goes really well drizzled over steak or in a steak salad.

Ingredients:
1 cup fresh corn kernels (from about 2 medium sized ears)
1 clove garlic, sliced
1/4 cup oil of choice (I use sunflower)
1/2 cup grated Parmesan cheese (I usually adjust this down just a bit)
3 tablespoons white wine vinegar
pinch of salt
2 tablespoons water + more if needed
3 tablespoons chopped fresh basil

In a blender add all ingredients and blend until completely smooth.  If the mixture is too thick for your taste add water, one tablespoon at a time, and blend again.  Enjoy!

White Bean, Tuna, and Arugula Salad

These days, if it takes longer than 20 minutes to throw together then I am not making it.  It is so hard to find easy yet fresh and healthy recipes!  I am a huge Giada De Laurentiis fan and was excited when she recently came out with a new book called Weeknights with Giada.  It is filled with yummy (and easy) recipes most which are gluten-free and easily adaptable.  This one has become one of my favorites because it is great as an easy summer time (no stove or oven necessary) dinner and it also packs up nicely for lunch.  I made a few small tweaks, but Giada really should get the credit here.

Serves 2

Ingredients:
1 box (or 5oz) of baby arugula
1 can cannellini or great northern beans, rinsed and drained
1/2 small red onion, thinly sliced
2 tablespoons capers, rinsed and drained
Zest from 1 large lemon
Juice from 1 large lemon
1-2 teaspoon maple syrup (honey can be used in a pinch)
1-2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1 small can of tuna, flaked with a fork into chunks

In a large salad bowl combine the arugula, beans, red onion, and capers.  In a small bowl whisk together the lemon zest, lemon juice, maple syrup.  Slowly whisk in oil until smooth and season with salt and pepper to taste.  Pour dressing over the salad and toss until well coated.  Add the tuna and toss to combine.  Enjoy!

My favorite (gluten-free) things

Some friends and family have been telling me to post some of my favorite grocery store items on my blog.  I resisted because I made this blog to post recipes, but then thought - what the heck.  It is my blog and I can do whatever!  So by request, here is my typical grocery list for tried-and-true gluten-free items (and believe me, I have tried A LOT).  I try hard not to buy anything that is highly processed since gluten-free foods seem to be more processed versions of the gluten version with more sugar, fat, and unrecognizable ingredients, but it is hard not too when I am really craving something.  This list is definitely not exhaustive, so feel free to check back.  I will update this post often.  Please do share your favorite gluten-free products with me as well!

Grains, Beans & Cereal:
Mesa Sunrise Cereal by Natures Path
Buckwheat Wildberry Frozen Waffles by Natures Path
Bob's Red Mill Organic Creamy Buckwheat Cereal
Erewhon Organic 100% Whole Grain Cereal
TruRoots Sprouted Bean Trio
Trader Joes steamed lentils (add some vinegar and oil and some chopped raw veggies and you have a meal)
Glutenfreeda instant oatmeal (great for travelling!)
Canyon Bakehouse 7-grain and raisin bread
Rudi's breads
Bionaturae penne pasta
Quinoa
Millet
Polenta

Flour:
Pamela's all-purpose flour
Buckwheat flour (I usually mix this (50/50) with the Pamelas for quick breads, cookies, pancakes, etc.)
Cup4Cup Gluten-Free Flour (expensive, but so worth it!), great for baking

Snacks/treats:
Anything from Mariposa bakery
Wow Baking Company baked treats
Lara bars
Kind bars - the nuts and spices line are all less than 5 grams of sugar!
The Good Bean chickpea snacks
Crunchmaster multi-seed crackers
Blue Diamond Artisan Nut-Thins
Blue Diamond Pecan Nut-Thins
Late July Gluten-Free Chips

Healthier Nachos

Sometimes I get a craving for some greasy nachos and some beers.  When I first started dating my husband we had many conversations over nachos and beer at bars all over SF and Oakland.  We shared a love for nachos.  I can't have the beer (sigh) anymore, but I can make a healthier version of those greasy nachos at home.  I wouldn't go so far as to say they are healthy, but they are certainly healthier...and taste pretty good if I don't say so myself.  Enjoy!

Serves 2-3

Ingredients:
1/2 bag of tortilla chips (gluten-free)
1/2 cups of black beans, rinsed and drained
3/4 cup of grape tomatoes, cut in half
1/2 cup sweet corn (fresh or frozen)
2 cups or romaine lettuce, shredded
1/2 of an avocado, diced small
3/4 can of black olives
Shredded cheese of your choice (optional)
Pickled jalapenos to taste
Jar or container of your favorite salsa

Preheat oven to 400 degrees F. Puree beans in a food processor with 1/4 of the salsa. Combine until thick and chunky. Lay out chips on a baking sheet. Layer on the bean puree. Sprinkle corn, tomatoes, olives, and cheese (if using) on top. Heat in oven until the cheese melts (10 minutes or so) Remove nachos from the oven. Add lettuce, avocado, jalapenos, and more salsa if you would like.

Almost Minestrone Soup

This vegetarian soup is hearty, quick to make, and uses a lot of ingredients you will probably have on hand.  I love it served with a gluten-free crostini from Mariposa Bakery and some grated Parmesan on a cold winter night.  It is great after work since the prep is about 20 minutes at the most!  I have been using diced Pomi tomatoes in my soups lately, which come in a cardboard container (instead of a can) to get away from the BPA.  Canned tomatoes apparently are always in cans that contain BPA due to their high acidity.  The only downside is that the Pomi tomatoes are not organic.  You can never really win on all fronts!  I believe that Trader Joes uses BPA-free cans for their beans so I have been buying my canned beans from them.  I always mean to use the dried beans, but since I am always cooking in a hurry these days I always end up popping open a can.  Anyway, back to the soup.....

Serves 4-6

Ingredients:
2 Tablespoons extra-virgin olive oil
2 Large or 3 medium carrots diced small
1 Medium yellow onion, diced small
1/2 Head large or small head of green cabbage, chopped
3 Garlic cloves, minced
1 Teaspoon dried thyme
Coarse salt and ground pepper
1 Can cannellini beans, rinsed and drained
1 Can red kidney beans, rinsed and drained
1 can diced tomatoes (or one box)
4 Cups low-sodium vegetable broth
1/2 cup chopped fresh parsley
grated Parmesan, for serving

In a large pot, heat oil over medium-high.  Add carrots and onion, cook until onion is translucent (about 5-6 minutes).  Add garlic and thyme, season with salt and pepper, and cook about 3 additional minutes.  Add beans, tomatoes, cabbage, parsley, and broth.  Bring to a boil and then reduce heat, simmering until vegetables are tender (about 25-30 minutes).  Serve in bowls and add Parmesan (and crostini!) if desired.