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What's Your Favorite Bean?

YumSugar — Mon, 10 Aug 2009 09:00:08 -0700

In Season: Long Beans

YumSugar — Thu, 25 Sep 2008 09:00:12 -0700

Yard-long beans, or asparagus beans, are at the peak of their season right now, which runs from late Summer to early Fall, with the exception of places such as California and Mexico where they grow year-round. They've been springing up in local farmers markets, but you can also find them at most Asian grocery stores. Do you know much about these leggy legumes, which are a relative of the black-eyed pea? To find out what to look for, read more.

Choose long, slender, smooth, firm pods that can easily be snapped in half. This indicates that the long beans are young.
Avoid beans that are noticeably bulging, or have too many blemishes. These beans may be overly developed and old.
The pale green bean is meatier and sweeter than darker yard-long bean varieties.
Store refrigerated in a plastic bag for two to five days.

Some preparation ideas:

Stew with tomato sauce.
Boil and drain, then season with lemon juice, oil, and salt and pepper.
Simmer in oil with garlic.
Cut into small cubes and add to stir-fries or omelette scrambles.
Deep-fry the beans and toss with Vietnamese fish sauce, chili sauce, or Chinese fermented black beans.

Have you tried long beans? What is your favorite preparation?

Fast & Easy Dinner: Spicy Thai Curried Lentils

partysugar — Thu, 05 Nov 2009 12:50:09 -0800

If you don't cook with lentils on a regular basis, you should start experimenting with them. The small legumes cook quickly, are filling, and can be served with everything from chorizo to arugula. Not to mention they're supposed to help you lose weight!

This recipe combines lentils with sweet potatoes, red pepper, and cauliflower. The exotically flavored dish is seasoned with coconut milk and red curry paste. It's a hearty and healthy vegetarian meal, so get the recipe now and read more.

Spicy Thai Curried Lentils
From Woman's Day

Ingredients

1 cup brown lentils, picked over and rinsed
1 can (14 oz) vegetable broth
1 cup canned lite coconut milk (not cream of coconut), stirred well before measuring
11⁄2 Tbsp red curry paste or 2 tsp red curry powder
3 cups fresh cauliflower florets
1 large sweet potato, peeled, cut in 3⁄4-in. chunks
1 red pepper, coarsely chopped
1⁄4 cup basil, finely shredded
1⁄4 cup cilantro leaves, finely chopped

Directions

Mix lentils, broth, coconut milk and curry in a large saucepan. Simmer, covered, 15 to 20 minutes until lentils are almost tender.
Place cauliflower, sweet potato and red pepper on lentils. Return to a simmer, cover and cook 10 to 12 minutes until vegetables and lentils are tender.
Sprinkle servings with the basil and cilantro.

Serves 4.

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Stovetop Beans Two Ways - Beginner and Expert

YumSugar — Wed, 08 Jul 2009 03:30:36 -0700

Although these legumes were traditionally cooked low and slow in the oven, today's baked beans, as they're often called, are actually cooked on top of a stove for a faster preparation that doesn't compromise flavor. Shed even more cooking time by using canned beans - or save cash by rehydrating dry beans instead. Regardless of how you prepare this dish, bacon plays a crucial part in achieving a pronounced smokiness, while molasses and dark brown sugar add a sweet flavor and pleasing caramel color. Be enticed by both recipes

Food Section Sampler - Apr. 29, 2009

YumSugar — Wed, 29 Apr 2009 12:50:48 -0700

Which type of coffee pot is the perfect match for you? - Chicago Tribune
Forget the gizmos, Michael Ruhlman suggests investing in a kitchen scale. - Los Angeles Times
Food service companies have threatened to boycott Florida tomatoes if growers don't improve farm workers' wages and conditions. - Washington Post
Restaurateurs have been showing appreciation for their regulars with extra-special perks. - Boston Globe
Fava leaves are just as satisfying to eat as their legume counterparts. - San Francisco Chronicle
Familiarize yourself with the right cooking techniques for inexpensive cuts of meat. - New York Times
Italian Prosecco is inexpensive, wildly available, and better-tasting than ever. - Wall Street Journal

Source

In Season: English Peas

YumSugar — Mon, 13 Apr 2009 14:00:38 -0700

Although balmier weather and longer days clue me in to Spring, the season doesn't officially begun until the day I spot fresh garden peas at the farmers market. Although I take advantage of frozen peas to enjoy the legumes year-round, there's simply nothing that can replace the toothsome snap of a freshly-shelled English pea.

English peas - also known as shell peas and garden peas - enjoy a short-lived season during late Spring and early Summer, and are at their best in May. For peas that are sweet and crisp, start by looking for shiny, firm, brightly-colored pods that feel swollen and heavy. When cooking with English peas, buy much more than you think you will need, as one pound of peas will only equate to roughly one cup of shelled peas. While it's ideal to eat garden peas as soon as they're picked, they can keep for up to three days when wrapped tightly and placedin the coolest part of the refrigerator. For more pointers on preparing them, read more.

Unlike sugar snap peas or snow peas, the fibrous pods of English peas cannot be eaten (although they can be used to enhance the flavor of vegetable stock). Shell English peas immediately before they're to be cooked: Break off the stem and pull the fibrous string down the length of the pod. Press each pod between your thumbs and forefingers to open, pushing out the individual peas. Rinse and drain the peas, discarding pods, stems, and strings. Prepare them in a multitude of ways:

Boil peas in 1/4 inch of simmering water for 3 to 4 minutes until crisp and tender, then toss into your favorite warm pasta or pasta salad.
Add variety to a Springtime salad by tossing in just-boiled peas.
Simmer peas in boiling water alongside prosciutto and fresh herbs.
For a flavorful, light side dish, sauté shelled peas in olive oil with torn mint leaves.
Treat your family to spiced pea fritters.

Have you cooked with English peas before? What are your favorite ways to use them?

Monday's Leftovers: Black Bean Croquettes With Salsa

YumSugar — Mon, 26 Jan 2009 07:45:07 -0800

So you've got leftover legumes in the pantry. Don't pigeonhole canned beans by turning to the same staples, like chili, tacos, or beans and rice; instead, venture out of your realm to try another low-maintenance dish, like these black bean croquettes, topped with zesty salsa fresca.

Not only are they a nice break from the monotony of Winter stews, but they're also healthful and inexpensive to prepare. To make this recipe in under an hour, read more.

Black Bean Croquettes With Fresh Salsa
From Eating Well

Ingredients

2 15-ounce cans black beans, rinsed
1 teaspoon ground cumin
1 cup frozen corn kernels, thawed
1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
2 cups finely chopped tomatoes
2 scallions, sliced
1/4 cup chopped fresh cilantro
1 teaspoon chili powder, hot if desired, divided
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 avocado, diced

Directions

Preheat oven to 425°F. Coat a baking sheet with cooking spray.
Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Serves 4.

Nutritional information per serving: 405 calories, 12g fat, 0 mg cholesterol, 61g carbohydrate, 16g protein, 16g fiber, 438mg sodium, 621mg potassium

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Can You Identify the Bean?

YumSugar — Tue, 06 Jan 2009 03:00:08 -0800

You might think that since New Year's is over, there are no more holidays to celebrate for a while, but you're wrong: today is National Bean Day! For thousands of years, legumes have served as a staple ingredient to virtually every culture in the world because they're nutritious, healthy, and affordable.

As Americans become increasingly conscious of their waistlines and their spending, I predict that the country's obsession with beans will continue to grow.

The real question is, how do you fare when it comes to identifying them? Find out when you take our quiz.

Source

Take the quiz

Sunday Slow Cooker: Hearty Fish Chowder

YumSugar — Sun, 23 Nov 2008 06:00:18 -0800

Making seafood in a slow cooker can be tricky, but this hearty fish chowder is a rare gem.

The key is to add the fish in the last hour, so as not to overcook it. Cream of celery soup and milk powder add richness and body to the stew; chunky potatoes, stewed tomatoes, and legumes add texture.

To make this effortless meal, read more.

Hearty Fish Chowder
From Better Homes and Gardens

Ingredients

2 medium potatoes, chopped (2 cups)
1 cup chopped onion
2 cloves garlic, minced
1 10 3/4-ounce can condensed cream of celery soup
1 10-ounce package frozen whole kernel corn
1 10-ounce package frozen baby lima beans or 2 cups loose-pack frozen baby lima beans
1-1/2 cups chicken broth
1/3 cup dry white wine or chicken broth
1 teaspoon lemon-pepper seasoning
1 pound fresh or frozen cod or other whitefish fillets
1 14-1/2-ounce can stewed tomatoes, undrained
1/3 cup nonfat dry milk powder

Directions

In a 3-1/2- or 4-quart slow cooker, combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine, and lemon-pepper seasoning.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Meanwhile, thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more.
Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Makes 6 servings.

Serves 6.

Nutritional Info: Calories 317, Total Fat (g) 4, Saturated Fat (g) 1, Cholesterol (mg) 40, Sodium (mg) 1034, Carbohydrate (g) 45, Fiber (g) 6, Protein (g) 24

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All the News That's Fit to Eat - June 20

YumSugar — Wed, 20 Jun 2007 11:00:50 -0700

Napa Valley is all abuzz over a new Mondavi family tell-all book. Plus, Forget the bread basket, the latest trend is freshly made breadsticks. I think I know what I'm baking next! - San Francisco Chronicle
Pastry chefs are refusing to be sweet, with some even opening their own savory restaurants. Also, if the processing rules change, will camembert still be camembert? - New York Times
At your next dinner party, let lively cool wines revive heat-flagged palates. - Chicago Tribune

A push to sell humanely raised veal is winning fans. Plus, be sure to check out the behind the scenes scoop from the "pie wranglers" from the film Waitress. - The Boston Globe
The husband-and-wife dynamic (aka chefs marrying chefs) is changing the LA restaurant scene. - Los Angeles Times
This year's Oregon razor clam harvest is expected to be a good one. If you're interested learn how to quick fry or slow simmer them. - The Oregonian
The key to a perfect spinach soufflé is in the eggs. - Star Tribune (Minneapolis/St. Paul)
Fresh legumes, like cowpeas, are in season now. They're showing up in soups, salads, dips and more. - Houston Chronicle