Tuscan White Bean Skillet April 27, 2022 by Jenny Chang Leave a Comment Tuscan White Bean Skillet 2022-04-28 00:26:22 Serves 4 Print Ingredients 1 tablespoon olive oil (or use oil from sun-dried tomatoes) 1 large onion, finely diced 2 cloves garlic, minced ½ jar sun-dried tomatoes, drained and roughly chopped Livia’s Seasoning Salt 2 15 ounce cans of 8 Track Foods Organic White Cannellini Beans, drained and rinsed 1 14.5 ounce can diced tomatoes 1 14.5 ounce can artichoke hearts, drained and chopped 1 teaspoon dried oregano 1 teaspoon dried thyme 2 cups chopped kale 1 lemon, squeezed Instructions Heat oil in a large skillet on medium heat. Add onion, sprinkle with Livia’s and sauté about 4 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute. Add white beans, diced tomatoes, artichoke hearts, oregano and thyme. Stir and cook over medium heat for an additional 7 – 8 minutes, stirring occasionally. Taste for seasoning and add more Livia’s or salt and pepper Add kale and cook for an additional 2 – 3 minutes until kale turns bright green. Squeeze lemon juice over top. Notes Courtesy of 8 Track Foods Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Thai Citrus Pasta with Spring Veggies April 27, 2022 by Jenny Chang Leave a Comment Thai Citrus Pasta with Spring Veggies 2022-04-28 00:24:00 Print Ingredients Pasta Pappone Thai Citrus Ginger Linguine Asparagus Sugar Snap Peas English Peas Red Bell Pepper Shaved Carrot Cilantro, finely chopped Toasted Sesame Oil Salt Sisters Florida Citrus Sunrise seasoning Instructions Cook pasta according to package instructions. Drain. Toss in toasted sesame oil. Saute vegetables in toasted sesame oil for 3-5 minutes. Season with Florida Citrus Sunrise. Serve veggies over pasta. Sprinkle chopped cilantro over top. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Moroccan Chickpea & Carrot Tagine April 11, 2022 by Jenny Chang Leave a Comment Moroccan Chickpea & Carrot Tagine 2022-04-11 21:44:42 Print Ingredients 1 medium onion, finely chopped 1 (1-inch) piece fresh ginger, peeled and grated 3 cloves garlic, minced 4 carrots, cut in 1/4” matchsticks 1 red bell pepper, seeded & chopped 1 14 ounce can diced tomatoes 2 tablespoon harissa paste 2 teaspoons smoked paprika 1 teaspoon ground cumin 3/4 teaspoon ground cinnamon 1-1/4 teaspoon kosher salt 1/2 teaspoon freshly ground pepper Juice of 1/2 lemon 2 (14 ounce) cans chickpeas, drained & rinsed 1/2 cup fresh cilantro, chopped Naan bread, couscous, fresh chopped mint, slivered almonds Instructions Heat 2 tablespoons olive oil in large pot set over medium high heat. Add onion, garlic and ginger and cook until fragrant (3-5 minutes). Add carrots and bell pepper and continue cooking for 5 minutes, until carrots have softened. Add tomatoes, harissa, 1 cup vegetable broth, paprika, cumin, cinnamon, salt and pepper. Stir to combine. Cover and cook until the tagine has thickened and is the consistency of stew, 15-20 minutes. Just before serving, stir in fresh lemon juice, chickpeas and cilantro and cook until chickpeas are heated through, approximately 5 minutes. Add additional broth to thin tagine as needed. To Serve: Over couscous. Sprinkle with a bit of chopped mint, slivered almonds and serve with naan bread. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Rosemary White Bean Chowder December 30, 2020 by Jenny Chang Leave a Comment Rosemary White Bean Chowder 2020-12-31 01:45:39 Print Ingredients 2 tablespoons Extra Virgin Olive Oil 1 yellow onion, diced 4 cups chicken or vegetable broth, low sodium 1-2 tablespoons s.a.l.t. sisters Herbes de Provence with Sea Salt 12 ounces unpeeled red potatoes, diced 2 ½ cups coconut milk 1/3 cup flour 1 can Cannellini beans, drained and rinsed 2-3 ounces kale, chopped Instructions In a large pot, heat the EVOO. Add the onion and sauté until tender, about 5 minutes. Stir in the broth, Herbes de Provence, and potatoes; bring to a boil. Turn the heat to low and simmer for 30 minutes. In a medium bowl, add the coconut milk and flour, whisk until combined. Once the broth has simmered, stir in the milk and flour mixture along with the Cannellini beans. Turn heat up to medium until it reaches a boil, then reduce heat and simmer until potatoes are tender. Add the kale and cook until wilted, about 3-5 minutes. Serve hot. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chickpea and Kale Curry October 15, 2019 by Jenny Chang Leave a Comment Chickpea and Kale Curry 2019-10-15 21:19:34 Print Ingredients 2 teaspoons olive oil 1/2 cup chopped red bell pepper 1/3 cup chopped yellow onion 3 cups chopped lacinato kale 2 teaspoons minced garlic 1 tablespoon garam masala (optional) 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon creamy peanut butter 1-1/2 cups unsweetened coconut milk (refrigerated or canned) 1 cup chickpeas, drained and rinsed 1 tablespoon fresh lime juice Cilantro springs Instructions Heat oil in large, nonstick skillet over medium heat. Add bell pepper and onion; cook until softened, about 5 minutes, stirring occasionally. Add kale and garlic; cook until kale is softened; about 2 minutes. Stir in curry powder, cumin, garam masala, salt and pepper. Add peanut butter; stirring constantly for 30 seconds. Stir in coconut milk and chickpeas. Cook, stirring occasionally until sauce begins to thicken slightly; 12-14 minutes. Remove from heat; stir in fresh lime juice. Sprinkle with cilantro sprigs. Salt and pepper to taste. Serve over quinoa, rice or with naan bread. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/