Add any toppings you like. I tried some with meat substitute but nobody liked it so I stopped. I also put shredded cheese on half of them since M hates melted cheese.
Yesterday I made them with 1 sliced jalapeño (jarred) on each of mine. I then sprinkled taco sauce on top of that. Yes, that thick nasty taco sauce you get at Ralph’s. I don’t care!! I love it!! Spicy ketchup!!
Bake for 5-7 minutes. Won tons should be getting browned at the edges. Once you figure out how your oven works (I use the toaster oven to avoid heating up the house in the summer!) you can decide how many minutes.
There is always that tenuous moment when you present new food to the kids. It definitely helps if they haven’t snacked since lunchtime though.
She LOVED them!
Bea didn’t like them until I broke hers up. I don’t think she has enough back teeth to really chew them. Now she loves them! (Bea not pictured.)
M thinks she has long black hair when she wears this hat.
I know, I know, this sounds sort of “austere.” You’ve got to trust me on this one.
My neighbor, Aileen, gave me this head of cabbage and I was wondering how much SLAW my family can eat. But I also had a few potatoes and this can of beans. I knew there were a few really simple recipes in my fave cookbook. Sure enough!
Honestly, I was really bored with this recipe thinking about how unappealing it was How surprised I was to keep eating & eating this! This is yummy!! This is filling!!! This is nutritious!!! Best of all this is easy to make & tasty the next day too!!
All you need:
INGREDIENTS:
2 TBSP olive oil
4 oz potatoes, scrubbed, unpeeled & cubed
salt
1 large shallot, sliced finely
1-15oz can white beans (or chick peas if that’s all you have!)
3 c finely shredded green cabbage
grated parmesan cheese
Don’t be fooled by how simple this is, it’s still sooooo satisfying yet you won’t have the sick gluttonous feeling you can get after a heavy meal. And perfect to take to work…
1. Heat olive oil on medium high in a large skillet. Add the potatoes & a pinch of salt.
Cook until potatoes are brown taking care to toss or turn potatoes every few minutes. This should take about 8 minutes.
2. Add the shallots & beans. Brown the beans, being sure to scrape & combine the browned bits every few minutes.
3. Once beans are somewhat browned, add the cabbage. Don’t be alarmed by the volume of the cabbage – it will reduce as it cooks down. Stir to coat with the oil and browned bits as that’s the tasty stuff!
Author: Christina (source: Super Natural Every Day)
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 2-4
A simple side dish or perfect Meatless Monday lunch!
Ingredients
2 TBSP olive oil
4 oz potatoes, scrubbed, unpeeled & cubed
salt
1 large shallot, sliced finely
1-15oz can white beans (or chick peas if that’s all you have!)
3 c finely shredded green cabbage
grated parmesan cheese
Instructions
Heat olive oil on medium high in a large skillet. Add the potatoes & a pinch of salt.
Cook until potatoes are brown taking care to toss or turn potatoes every few minutes. This should take about 8 minutes.
Add the shallots & beans. Brown the beans, being sure to scrape & combine the browned bits every few minutes.
Once beans are somewhat browned, add the cabbage. Don’t be alarmed by the volume of the cabbage – it will reduce as it cooks down. Stir to coat with the oil and browned bits as that’s the tasty stuff!
Salt & pepper to taste!
Serve with sprinkled parmesan.
2.2.1
Source: Super Natural Every Day (ingredients slightly altered for simplicity)
I know what you’re thinking. “Couldn’t she have poured that soup into a clean pot?” The answer is, “No.
I really couldn’t – I’m lucky I got that soup done at all. And it came out great but I agree, it, that moment, really wasn’t a photo op.
Growing a fall garden seemed like SUCH a great idea so I could avoid trips to the Farmer’s Market only to buy (& then let rot) lettuces and greens that appealed visually but that I had no idea what to do with. Well, I didn’t know my garden would grow so quickly and now I have to actually eat this stuff!! (What a problem to have?)
Last week I posted a pic of my fall harvest asking people what to do with it. I got a few great ideas and executed one of them a couple of days ago. I made the white bean soup with my Rainbow Swiss Chard & parsley. Incidentally, those leaves kept really well for about 5 days in the fridge – I washed them, wrapped them in damp paper towels & stored in fridge in a Ziploc. They were really fresh & crisp when I took them out a few days later.
This soup is extremely tasty, healthy, easy & soooooooo good for those chilly (70 degree) fall nights. (That parenthetical was for my sister’s benefit as well as anyone else whose Halloween was cancelled due to SNOW this year.)
Here’s what you need: (+ 1 more can of beans & a bunch of parsley & basil)
INGREDIENTS:
2 tsp olive oil
1 large onion, diced
3 garlic cloves, minced
32 oz vegetable broth
3 (15 oz) cans cannellini beans (or white beans – I think mine are bigger beans)
1 (32 oz) can diced tomatoes
1 tsp Italian seasonings
1 bunch greens (spinach, swiss chard, beet greens etc.)
1/4 c chopped fresh parsley
1/4 c chopped fresh basil
1. Saute onion in hot olive oil over medium heat for 4 minutes or until translucent. Make sure to coat onion with olive oil & stir occasionally.
2. Add garlic and stir. Sautee with onion for about a minute.
I love garlic.
3. Add vegetable broth!
4. Add 2 cans of the beans and 1/2 of the tomatoes to the broth. Turn medium-high to boil. Reduce heat and simmer for 25 minutes.
5. To make soup extra creamy, add the 1 remaining can of beans and the rest of the diced tomatoes to your blender or food processor. Hello, I do NOT have a food processor. Christmas is coming, friends & family!!
I cannot emphasize enough how important holding the lid on is.
Not only does this thicken the soup but it also tricks family members into eating things they would never eat in a recognizable form.
Add the blended concoction to the simmering soup.
Isn’t it ironic that some people who gag at the sight of diced tomatoes (or any tomatoes) find odds & ends of pig guts comforting? Being one of those people, myself, I’m definitely not judging!
6. Add chopped greens (whatever you chose/have on hand), the chopped parsley & basil to the soup. Guess what? I didn’t have any basil. I cannot keep my basil alive in the garden (full/partial sun) or even in those window pots you can get at Ralph’s. But I think you ought to add basil to yours. Or not.
Have you seen Rainbow Swiss Chard? It’s a beautiful thing. I only planted it b/c of how pretty it was.
As you can see from my picture at the top of the post, my pot is quite “coated.” Yours won’t look like that. Mine looks like that because I set it to boil, then ran back to the girls’ room to break up a fight. There, I quickly forgot I was cooking and started reading “It’s Christmas, David!” Suddenly I remembered I had set something to boil, jumped up & ran to the kitchen. Sure enough it was boiling, probably for 10+ minutes. Boiling HARD. Anyway, I simmered it after that. We did not eat it right away as it was done just after lunch. So instead I spooned it into freezer bags to store & exchange with our neighbor.
This soup is supposed to be very good after freezing. Since I knew nobody in my house (except for yours truly) would like this soup due to all the ahem, green things & tomatoes, I froze it in 3 parts and will be reheating it this week.
What I learned about freezing soup:
1. Soup with fresh veg freezes better than soup made with frozen veg.
2. Do not freeze soup with potatoes. The potatoes are not tasty & get a strange consistency.
3. Pour soup into airtight containers or bags leaving a little room to expand.
4. Freeze soup in bags flat so they are more easily stored.
5. Store in freezer no longer than 3 months.
Stay tuned for the post with someone eating the soup! I did taste it a whole bunch & it’s yummy. I plan on serving it with a parmesan crusty toast & will share the results!
Love to hear any comments below on what you did differently or how it came out for you! Thank you, Dena, for this idea!
Tasty & hearty fall comfort food! Easy to make & freezes well!
Ingredients
2 tsp olive oil
1 large onion, chopped fine
3 cloves garlic, minced
32 oz vegetable broth
3 (15 oz) cans cannellini or white beans, drained & rinsed
1 (32 oz) can diced tomatoes
1 tsp dried Italian seasoning
5 oz chopped greens (spinach, kale, swiss chard etc.)
¼ c chopped parsely
¼ c chopped basil
Freshly shaved Parmesan cheese
Instructions
Sautee onion in olive oil over medium heat until translucent (about 3-5 minutes). Be sure to stir to coat onion with oil. Add garlic for 1 minute. Be sure to coat garlic with oil as well.
Add broth. Add 2 cans of beans and half the can of diced tomatoes & Italian seasoning.
In a blender or food processor, puree 1 can of beans with rest of tomatoes. Add to soup.
Bring soup mixture to a boil on medium-high heat. Once it’s boiling, reduce heat to simmer for 25 minutes.
Add greens, parsley & basil. When greens have wilted, taste & season with salt & pepper accordingly.
Serve in individual bowls with Parmesan cheese shavings & crusty bread!
Notes
This soup freezes well in plastic containers or freezer ziploc bags! Store frozen no longer than 3 months.
I bought some little slider buns a few weeks ago & threw them right into the freezer seeing as I had nothing to put in them. Tonight I finally made some black bean sliders.
You wouldn’t believe how many pictures I took of the ingredients. First I forgot the corn.
Then I forgot the cilantro.
I had to run outside with Bea on my hip, deposit her in her swing so I could cut it, and run back in, snap another pic only to realize I forgot the salt.
Ok. So sorry & ignore all the items in the background.
GARSH!! I forgot to take a pic of the slider buns and we ate them all last night!
Ingredients:
- 1 can black beans, drained & rinsed (Note: save liquid!)
- 1 medium onion, chopped small
- 2 cloves garlic minced
- 1 tbsp taco seasoning (or make your own with cumin, paprika, oregano, garlic powder)
- 1/2 c corn (I used frozen)
- 1/2 c bread crumbs
- 1 egg
- 1/4 c chopped cilantro (unless you don’t like it!)
- 1/2 tsp salt
- 2 tbsp olive oil
This recipe made 10 sliders.
Combine onions, breadcrumbs, garlic, egg, cilantro, salt & taco seasoning thoroughly in bowl.
Add black beans & corn. Mash together!
If mixture is too dry, add some of the black bean liquid you saved because you paid attention to the note about that in the ingredients list! Once the mixture is thick but cohesive, cover & refrigerate for 30 minutes.
Remove from fridge, form patties of whatever size buns you have and put back in fridge for 15 minutes to chill.
Fry in olive oil in a non-stick pan for 5 minutes on each side.
These came out really yummy! I added sliced cheddar to G’s sliders and jalapenos & ketchup to mine. We ate them with a broccoli salad with an Asian dressing (will post recipe for dressing later).
They don’t look pretty because it was dark out by the time I made them. No natural light = ugly food pics.
Next time I make these I’m going to add chopped jalapenos to the mixture and make them regular sized for wheat buns.
(I tried it with vegetarian ground “meat” but I didn’t care for it so ignore that in the photo!)
How surprised I was to keep eating & eating this! This is yummy!! This is filling!!! This is nutritious!!! Best of all this is easy to make & tasty the next day too!!
