Cannellini Bean Gratin

by Anjali @ The Picky Eater on May 15, 2015

Baked White Beans

At one of my favorite restaurants in SF, Nopa, they serve the most delicious baked white beans, topped with feta, herbs and breadcrumbs. It comes warm and sizzling in a skillet: crispy from the breadcrumbs, creamy from the beans, and with a little bit of bite from the feta.

Since we’re far far away from Nopa now, I was determined to try to recreate their “Wood Baked Giant White Beans” at home.

Baked White Bean Casserole

And when I came across this recipe from Vegetarian Times, I knew I had found the inspiration I was looking for! You can make it with dried beans but I chose to do it with canned to save on time – it still tasted delicious.

You can use any kind of cheese you like for this, I chose Parmesan because I absolutely love the way it tastes when it’s baked in the oven. This recipe makes 12 enormous servings, and it also freezes really well so you can always make a big batch and freeze half of it for another day.

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The husband loved this recipe and I thought it completely took me back to eating those giant white beans at Nopa.

The Ingredients

Adapted from Vegetarian Times

  • 3 (15oz) cans cannellini beans
  • 1.5 tbsp chopped fresh thyme
  • 3 tbsp chopped fresh parsley, divided
  • 1 large red onion, diced (2 cups)
  • ½ large or 1 medium fennel bulb, bulb quartered and diced (2 cups)
  • 8 cloves garlic minced
  • 1 tbsp extra virgin olive oil
  • 2 cups diced carrots
  • 1.25 cups coarsely grated Parmesan cheese, divided
  • 1/2 cup fresh whole wheat panko breadcrumbs
  • salt & pepper to taste
  • 1.5-2 cups broth
  • 1/4 tsp crushed red pepper

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The Directions

Step 1: Chop all of your veggies. Saute the onion, garlic, carrots, fennel, thyme and 1 tbsp parsley in a large pan with 1 tsp extra virgin olive oil.

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Step 2: Add the beans, thyme, 1/2 cup cheese, 1.5-2 cups broth (if needed), crushed red pepper, and salt and pepper to taste.

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Step 3: Let the mixture cook for 10-15 minutes until warmed through. Meanwhile, combine breadcrumbs, remaining chopped parsley, and remaining cheese in small bowl. Drizzle remaining 1 tbsp olive oil into crumb mixture, and combine to moisten breadcrumbs.

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Step 4: Spray an oven safe casserole dish with olive oil cooking spray. Pour mixture into the dish.

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Step 5: Sprinkle breadcrumbs over the top of the casserole and bake in a 400 degree oven, uncovered for 15-20 minutes until the breadcrumbs have browned.

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When it’s done, it will look like this:

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How good does that look? And the best part is: you can enjoy a huge serving of this for only about 200 calories. It will keep you full and satisfied forever – and it will feel totally decadent but it is so good for you! (shhh don’t tell anyone :) ).

I hope you like this dish as much as we did!

Cannellini Bean Gratin

Total Time: 60 minutes

Yield: 12 servings

Serving Size: 1 cup

Calories per serving: 204.5

Fat per serving: 4.7g

Nutritional Info Per Serving: 204.5 Calories, 4.7g Fat (2.2g Saturated), 321mg Sodium, 28.6g Carbs, 6.1g Fiber, 1g Sugar, 12.8g Protein

Ingredients

  • 3 (15oz) cans cannellini beans
  • 1.5 tbsp chopped fresh thyme
  • 3 tbsp chopped fresh parsley, divided
  • 1 large red onion, diced (2 cups)
  • ½ large or 1 medium fennel bulb, bulb quartered and diced (2 cups)
  • 8 cloves garlic minced
  • 1 tbsp extra virgin olive oil
  • 2 cups diced carrots
  • 1.25 cups coarsely grated Parmesan cheese, divided
  • 1/2 cup fresh whole wheat panko breadcrumbs
  • salt & pepper to taste
  • 1.5-2 cups broth
  • 1/4 tsp crushed red pepper

Directions

  1. Chop all of your veggies. Saute the onion, garlic, carrots, fennel, thyme and 1 tbsp parsley in a large pan with 1 tsp extra virgin olive oil.
  2. Add the beans, thyme, 1/2 cup cheese, 1.5-2 cups broth (if needed), crushed red pepper, and salt and pepper to taste.
  3. Let the mixture cook for 10-15 minutes until warmed through. Meanwhile, combine breadcrumbs, remaining chopped parsley, and remaining cheese in small bowl. Drizzle remaining 1 tbsp olive oil into crumb mixture, and combine to moisten breadcrumbs.
  4. Spray an oven safe casserole dish with olive oil cooking spray. Pour mixture into the dish.
  5. Sprinkle breadcrumbs over the top of the casserole and bake in a 400 degree oven, uncovered for 15-20 minutes until the breadcrumbs have browned.

Notes

Adapted from Vegetarian Times

http://pickyeaterblog.com/cannellini-bean-gratin/

{ 1 comment }

Roasted Tomato and Garlic Soup

by Anjali @ The Picky Eater on May 2, 2015

tomato soup 2

Tomatoes are coming in season! I absolutely adore summer tomatoes. They are juicy, ripe, plump and there are so many varieties that are available: heirloom (my fav), roma, beefsteak, plum, cherry, grape – I could go on and on.

One of our guilty pleasures is freshly made creamy tomato soup with grilled cheese. I like to healthify it by making my grilled cheese on sprouted wheat bread, using olive oil spray instead of butter, and using a secret ingredient instead of cream for the tomato soup.

My lighter tomato soup was inspired by a recipe from CookingLight. I roast the tomatoes and add in garlic to bring out a deep, savory flavor, combine it with some cooked brown rice (my secret ingredient instead of cream!) to make it creamy, and I use an immersion blender to blend the soup right there in the pot.

The result was the perfect creamy tomato soup: even better than the kind you’d get at your favorite diner with a grilled cheese sandwich. I topped it with a dollop of Greek yogurt (instead of creme fraiche) and some chives for a bit of bright color.

The husband loved it!

The Ingredients

Adapted from CookingLight

  • 10oz carton of cherry or grape tomatoes (or 10oz of any tomato you like!)
  • 8 garlic cloves
  • Cooking spray
  • 1 tsp extra virgin olive oil
  • 3/4 cup cooked long-grain brown rice
  • 2 cups low sodium vegetable stock
  • 1 15oz can unsalted fire-roasted diced tomatoes, undrained
  • 3/8 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tbsp minced fresh chives (optional)

The Directions

Step 1: Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet: coat with cooking spray, sprinkle with salt & pepper to taste. Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.

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Step 2: Heat olive oil in a large pot over medium heat. Add roasted tomatoes, garlic, rice, vegetable stock, fire roasted diced tomatoes, salt, and pepper to the pot. Bring to a boil, reduce heat and simmer for 20 minutes.

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Step 3: Using an immersion blender, blend the soup in the pot. Divide into 4 bowls, top with chives if desired.

tomato soup 1

This was the absolute perfect light spring dinner. And it’s super kid friendly too! I served it up with grilled cheese sandwiches (pepperjack cheese slices on sprouted wheat bread) and a spinach salad on the side. It was delish :)

Roasted Tomato and Garlic Soup

Total Time: 1 hour, 30 minutes

Yield: 4 servings

Serving Size: 1.25 cups

Calories per serving: 96

Fat per serving: 1.4g

Nutritional Info Per Serving: 96 Calories, 1.4g Fat (0.2g Saturated), 438.4mg Sodium, 17.4g Carbs, 1.7g Fiber, 5.5g Sugar, 1.8g Protein

Ingredients

  • 10oz carton of cherry or grape tomatoes (or 10oz of any tomato you like!)
  • 8 garlic cloves
  • Cooking spray
  • 1 tsp extra virgin olive oil
  • 3/4 cup cooked long-grain brown rice
  • 2 cups low sodium vegetable stock
  • 1 15oz can unsalted fire-roasted diced tomatoes, undrained
  • 3/8 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tbsp minced fresh chives (optional)

Directions

  1. Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet: coat with cooking spray, sprinkle with salt & pepper to taste. Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
  2. Heat olive oil in a large pot over medium heat. Add roasted tomatoes, garlic, rice, vegetable stock, fire roasted diced tomatoes, salt, and pepper to the pot. Bring to a boil, reduce heat and simmer for 20 minutes.
  3. Using an immersion blender, blend the soup in the pot. Divide into 4 bowls, top with chives if desired.

Notes

Adapted from CookingLight

http://pickyeaterblog.com/roasted-tomato-and-garlic-soup/

{ 12 comments }

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