Bon appetit !
Well, hard to believe it’s the week of Christmas. I love trying out new foods and recipes around this time of year because I’m motivated to find things that are tasty and low-cal since it’s easy to pack on the pounds during all the festivities. Here are some delicious recipes:
Debby Doktor’s Turkish White Bean Salad with Colored Peppers and Herbs (Piyaz)
2 cups (3/4 lbs.) dry white, navy, pea, Great Northern or kidney beans
(I used 2 cans of cannelloni beans rinsed in cold water and drained; I often use the smaller cannellini bean)
Sea salt and freshly ground pepper to taste
Juice of 2 lemons
Aged Balsamic vinegar – 2-3 tsps.
1/3 cup olive oil and 1/3 cup EVOO ( I don’t use nearly this much oil ad mix different oils – Spanish, Sicilian, garlic or herb oil – whatever you want)
3 garlic cloves, minced (I lightly sautéed the garlic in oil then minced the cloves and used the oil for the salad)
1/3 cup chopped fresh parsley
1 Tbsp. each fresh mint and dill
1 tsp. minced fresh oregano (I use 1 Tbsp.)
1medium – large red onion, grilled, finely diced
1/2 each red, yellow and orange pepper, grilled, finely diced (or some green pepper)
Optional on the side: Kalamata, Nicoise and/oror mixed Greek olives; 3 hard-boiled eggs, quartered
1. Pick over white beans, discard stones. Cover with water and soak overnight. Next day, place beans in a saucepan with enough water to cover by 2″. Simmer uncovered until skins begin to crack, 40-60 mins. Drain. Place in a bowl, drizzle with 1/2 of lemon juice; let stand 20 mins. I do that with canned beans, too.
2. In a small bowl, whisk together the remaining lemon juice, olive oils, garlic, fresh herbs, salt and pepper. (I don’t do this – first I add some lemon juice, some balsamic, and some olive oils to the beans, give them a gentle toss, then add all the herbs and toss gently again, add a little salt & pepper, toss again, then let it sit for at least an hour. Taste and add lemon juice, oils, Balsamic, salt & pepper. Use more fresh herbs, too, than stated above – according to your taste.
Liz Schaefer’s pumpkin muffins
4 cups grated zucchini
2 cups bisquick
1/2 cup chopped onion
1/2 cup grated Parmesan
1T snipped parsley
1 tsp each : Oregano, dried or fresh basil, chopped
1 cup veggie oil
I clove crushed fresh garlic
Dash of tobasco
Mix all together , spray 3qt baking dish with Pam and bake uncovers in 350 degrees
for 45-50 minutes until lightly browned and bubbling let stand 5 minutes
Cover and refrigerate overnight and uncover and bake for 60 minutes if from cold
Let stand 5 minutes
Bon appetit !
Also freezes very well if making in advance for a crowd