Roasted Cannelini Bean Grain bowl with Red Pepper Pesto

School is back is session and I am so busy with lovely students, rehearsals and my horse. Life requires healthy, easy to make meals. This is one of them that can be a great lunch or dinner (and uses up my chickens' eggs!)

Ingredients:

16 ounces can of cannelloni beans, drained and dried

2 teaspoons piri piri spice blend

10 ounces quinoa

1 large bunch kale, de-stemmed

2 ounces red radishes, sliced

4 ounces roasted red pepper pesto

2 large eggs

Method:

Preheat broiler with a rack in the top position.

Toss beans on a rimmed baking sheet with 2 teaspoons piri piri and 1 tablespoon oil; season with salt and pepper.

Broil beans on top oven rack, shaking sheet occasionally, until golden-brown and crisp on the outside, 7–10 minutes.

Cook quinoa according to package instructions and set aside.

Toss the kale with oil salt and pepper. Remove the chickpeas from the pan and set aside; add the kale and broil until crispy, about 5 minutes.

Heat 2 tablespoons oil in a medium nonstick skillet over high. Crack 2 large eggs into skillet; season with salt and pepper. Cook until edges begin to brown, whites are just set, and yolks are still runny, about 2 minutes.

Divide quinoa between bowls. Top with kale, sliced radishes, beans, and fried eggs.

Serve cannelini bean grain bowl with red pepper pesto drizzled over top. Enjoy!

Comments

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al

Watership Down Kitchen

Search This Blog