Wednesday, July 7, 2010

Crispy Ceasar Salad and Paella

There's something about snapping green beans that makes me feel like I should be sitting in a rocking chair, on a porch (one like this perhaps), on a hot and humid summer day, sipping sweet tea.  This salad makes my taste buds extremely happy, and it makes me happy because I get to snap green beans.  I actually did get to drink sweet tea while snapping away yesterday, but I was standing in the kitchen and it was only 80 degrees outside (it did reach 90 today though!).  This recipe comes from my Vegetarian & More cookbook by Linda Rosensweig.
- Crispy Ceasar Salad -
What you need:
  • 10 ounces green beans (satisfyingly snapped)
  • 1/2 cup (4 oz) reduced-fat plain yogurt
  • 1/4 cup (2 oz) reduced-fat sour cream
  • 2 Tablespoons lemon juice
  • 1 Tablespoon Dijon mustard
  • 1 tsp Worcestershire sauce (if you're a strict vegetarian, you can find a vegetarian version made without anchovies)
  • 2 cloves garlic, crushed
  • 1 head romaine lettuce, torn (washed with this)
  • 1 cup drained and rinsed canned cannellini beans
  • 1 tsp olive oil
  • 4 slices pumpernickel bread, cubed (I never include this when I make the salad...just because)
  • 1 tabelspoon (1/4 oz) grated parmesan cheese
What you do:
Place green beans in a steamer basket over simmering water and steam for 7 minutes or until tender. Let cool to room temperature (I put the green beans in an ice bath so they keep their color).

Meanwhile, in a large bowl, combine yogurt, sour cream, lemon juice, mustard, Worcestershire sauce, and garlic.  Add the green beans, lettuce, and cannellini beans.  Toss to mix.

(Like I said, I never do this next step...maybe next time I make it.)  Warm the oil in a large nonstick skillet over medium heat.  Add the bread cubes.  Cook for 4 to 5 minutes, or until crisp.  Remove from heat and stir in the cheese (I just add the cheese to the salad).  Add to the lettuce mixture.  Toss to mix. (Makes 4 servings.)

This Paella recipe is from the same cookbook.  It's no Ultimate Paella by Tyler Florence, but then again I've never made Tyler's version.  This recipe is very tasty and easy, so what's not to love about that?!  We will be enjoying this again for sure...this week in fact, because it makes a lot for two people!
- Paella with Chickpeas and White Beans -

What you need:
  • 1 cup long-grain rice
  • 1 tablespoon olive oil
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) stewed tomatoes
  • 1/4 teaspoon ground saffron or turmeric (I used turmeric)
  • 1 large carrot, thinly sliced
  • 1 cup frozen peas
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup canned white beans, drained and rinsed
  • 1/2 cup coarsely chopped water-packed artichoke hearts
  • 1/2 cup (2 oz) shredded Swiss cheese (I used some monterey jack I had "in stock")
What you do:
Preheat oven to 400 degrees.  Cook rice according to package directions.

Meanwhile, warm the oil in a large nonstick skillet over medium-high heat.  Add the pepper, onion, and garlic.  Cook, stirring frequently, for 4 to 5 minutes, or until tender.  Stir in the tomatoes (with juice) and saffron or turmeric.  Simmer for 5 minutes (I'm pretty sure mine simmered longer than that).

Spoon the rice into a 13"x9" baking dish.  Evenly spread the carrot, peas, chickpeas, white beans, and artichoke hearts over the rice.  Spoon the tomato mixture over the vegetables.  Top with the cheese.  Cover with foil.  Bake for 15 minutes.  Uncover and bake for 15 minutes longer, or until cheese melts and mixture is bubbly.

Optional - After removing the foil, add shrimp on top of the cheese and then bake uncovered for 15 minutes or until shrimp are cooked.  I also cooked up some Roasted Pepper and Asiago Chicken Sausage for the meat-eating husband, and a Black Bean Chipotle Veggie Burger for myself.

Happy green bean snapping!

No comments:

Post a Comment

I'd love to hear your thoughts!