Minestrone with Adzuki Beans and Kale

I always thought it was Jack and his beanstalk that had the corner on magic beans. Not anymore! Apparently Dr. Oz and like-minded health conscious folk have challenged ol' Jack with these new-kids-on-the-block-beans, the Adzukis.  Well...new to me anyway. 

What are they?  Besides the darling of the macro-biotic world? Adzuki beans are are a variety of beans found in Japan, China and such. Small, dark red and packed with protein and fiber - much like any other bean - they are also said to contain the power to help you lose weight. If nothing else, they fill you up so you stay full longer. 

Do I buy it? Probably not. But after the excess of the holidays followed by Restaurant Week, I'm looking to adzuki beans to be the antidote to my over indulgence. What the heck, it's worth a shot.  (I'm only half kidding....I'm secretly hoping all this "magic" stuff is real! Note to self: get a grip!)

Traditionally in Asia, adzukis are used in sweet preparations and desserts. My friend Leah Lizarondo of the wonderful Brazen Kitchen blog told me of an adzuki bean rice pudding she makes. Leah! Recipe?! If adzuki beans are good for you, then adzuki beans for dinner AND dessert must be even better! Magic? Here's hoping!  

Minestrone with Adzuki Beans & Kale

• 1 cup dried adzuki beans, rinsed
• 1 ham bone
• 1 large onion, chopped
• 2 celery stalks, broken into pieces - WITH leaves
• 1 large carrot, big pieces
• 2 tablespoons seasoned salt, You know I use Jane's Crazy Salt!

• 1 can garbanzo beans, drained
• 1 large can of diced tomatoes, with juice
• 1 large potato, scrubbed & diced, leave peel on
• 1 package Italian green beans, frozen
• 4 cloves garlic, minced
• 1 large zucchini, cut in half lengthwise, sliced across
• 1 large carrot, peeled, sliced thinly
• 1 large celery stalk, sliced thinly
• 4 cups kale, sliced into 2" ribbons
• 8 large fresh basil leaves, plus more for serving
• 1 tablespoon dried oregano
• seasoned salt, to taste - maybe 1-2 T more
• 1 parmesan cheese, rind - SAVE YOUR PARM RINDS FOR SOUP! - plus more for serving 
• 1 cup ditalini or other small pasta - or just crush larger pasta (gluten free, of course, to make this GF)

In a large heat-proof bowl, soak adzuki beans in boiling water several inches above beans for 2-3 hours. Drain.
 
In a large soup pot, add the ham bone, onion, 2 celery stalks and the carrot. Cover with water until the ham bone is submerged.  Bring to a boil over high heat, reduce heat to simmer and cook 2-3 hours until the meat begins to fall off the bone.  Remove bone and meat and strain out the stock veggies.  Return the broth to the soup pot.
 
Add adzuki beans, garbanzo beans, tomatoes, potato, Italian green beans, garlic, zucchini, slices carrot and celery, kale, 8 basil leaves, oregano, additional Crazy salt and the rind of a parmesan wedge.  The rind makes all the difference in the world...gives the soup depth and flavor.
 
Bring the soup to a boil, reduce heat and cook an hour or so until the veggies are soft.

Add the pasta at this point.  Bring to a boil again, reduce the heat again and simmer until the pasta is tender.
 
Serve in bowls topped with shaved parmesan and a little fresh basil.
 
NOTE: You can use purchased beef broth in place of the homemade ham broth - I had a hambone and you know I don't waste it!  Use 2 boxes of broth in place of the homemade stock.  Veggie stock is fine if you want to keep this vegetarian. If you're making this gluten-free, be sure to check the label of the bought broth to be sure it's GF.

Mediterranean Quinoa Salad with Spinach & Garbanzo Beans

Have you tried quinoa yet?  I have a confession to make.  I've bought quinoa several times over the years with all good intentions of making it....and there it sat in the pantry until eventually it was donated to a local food bank.  It sounded delicious...and healthy even, but it intimidated the hell out of me.  Me!  Miss I'll-Try-Just-About-Anything-Just-About-Anytime!  

My daughter, Julie, fell in love with quinoa months ago and now uses it regularly, making up her own recipes as she goes along.  Kimber, too, has been making salads with it. Mom was being left in the dust of the quinoa train and I simply couldn't have that, could I?
 
One of the things that intimidated me was I'd heard it could be bitter if it wasn't rinsed well enough.  During a recent shopping trip to Whole Foods, what did I spy on the shelves?  Hello PRE-RINSED quinoa!  Okay, that decided it, I had no more excuses. That adorable blue package went directly into my cart.  It didn't sit on my pantry shelf either.  I made a colorful and absolutely delectable Mediterranean-inspired salad with yellow grape tomatoes, fresh basil and spinach, garbanzo beans and a lemony olive oil vinaigrette. Mark and I both loved it!  
 
You know that old adage, "pretty is as pretty does" don't you?  Quinoa does! Quinoa grains are dainty and pretty with a distinctive  "curl" that gives a delicate, lacy effect to the dish. Just as a grain of salt isn't actually grain, quinoa isn't grain either, but seed. Get this...it's related to beets and spinach. Well, no wonder it's so good for you! Like other seeds or beans, the protein content in quinoa is very high...and the fiber and other nutrients, including calcium, in quinoa ain't too shabby either. Quinoa is a really good choice for vegetarians and vegans trying to maximize protein opportunities in their diets! It's gluten-free, too...you know that makes me happy!
 
Enough with the facts...let's get to the eating....here's the recipe:

Mediterranean Quinoa Salad 

with Spinach & Garbanzo Beans

• 1 cup quinoa, buy the pre-rinsed kind!
• 1 1/4 cups water
• 1/2 teaspoon salt

• 36 cherry or grape tomatoes (red, yellow, both or whatever color(s) strike your fancy at the store or farmers market), halved lengthwise
• 1/2 red onion, sliced thinly & cut into 1/2" pieces
• 1/2 bag baby spinach (that's a 5 ounce bag) torn into pieces
• 16 ounces garbanzo beans, drained and rinsed
• 6 sprigs basil, fresh, remove leaves and julienne
• 1 teaspoon dried oregano

• 2 large lemons, juiced
• 1/3 cup extra virgin olive oil
• 1 teaspoon kosher salt
• freshly ground black pepper, to taste

In a medium sized saucepan, combine the quinoa, water & salt & bring to a boil.  Reduce the heat, cover and cook for 10 minutes.  Stir and let cool.
 
When the quinoa is cool, add the tomatoes through the oregano and give it a good mix.  Set aside.
 
Whisk the lemon juice, olive oil salt & pepper until the vinaigrette is emulsified.  Pour the vinaigrette over the quinoa mixture and transfer to a serving bowl.  Serve at room temperature or chilled.


NOTE:  This is just as good served warmed, so don't limit it to warm weather months.  Heat it up and serve it as a side dish to grilled meats or chicken when it's chilly outside.  Or just serve it by itself....it's really high in protein!

Greek Layered Spinach, Feta & Artichoke Salad

It’s that time of year when we're going to, and cooking for, lots of parties, picnics and showers.  We're celebrating holidays, birthdays, beautiful weather and being outside, new babies and new love that has blossomed into the commitment of a wedding.  Our celebrations run the gamut...we just LOVE parties, don't we?  Well, I do.

Do you wrack your brains for what to make to take?  It's not always an easy decision, is it...especially when you want to fancy it up a little bit for a shower. I made this colorful and delicious salad for Janelle's bridal shower at work tomorrow.  

A layered salad makes such a beautiful presentation.  They’re SO pretty in a clear glass bowl!  We all know that you eat with your eyes first.  That makes this gorgeous salad a feast for the eyes and for the tastebuds!

Greek Layered Spinach, Feta & Artichoke Salad

• 2 large chicken breast halves, shredded (Buy them at the deli counter - if you're lucky, you can just buy the breasts.  Otherwise, buy a whole rotisserie chicken, use the breasts and use the rest for something else.)
• 3/4 English cucumber, diced small
• 3/4 cup cherry tomatoes, halved
• 1 teaspoon Jane's Crazy Salt

• 2 cans garbanzo beans, drained
• 2 cloves garlic, minced
• 1 1/2 large lemons, juiced
• 1/4 cup extra virgin olive oil
• 1 teaspoon Jane's Crazy Salt

• 5 ounces fresh spinach, preferably baby spinach, torn - 1 bag
• 1 cup roasted red peppers, drained and chopped
• 1/2 cup fresh basil leaves, chopped fine
• 12 ounces marinated artichoke hearts, reserve juice
• red pepper flakes, to taste
• 3/4 cup kalamata olives, seeded and quartered
• 6 ounces feta cheese, crumbled

A day or two ahead, mix the garbanzo beans (chickpeas) with the lemon juice and minced garlic, olive oil & Jane's crazy salt in a tall, narrow container.  Using a fork, stab the beans, stir, stab the beans, stir; cover & store in fridge.  Shake the container occasionally to marinate well.  Don't make the beans mooshy, just get some nice holes in them.  It lets the marinade permeate & gives the beans a hummus-y flavor!
 
The night before you're going to serve this, sprinkle Crazy Salt on diced cucumbers and let drain in a strainer over a bowl while you layer the salad.
 
In a glass bowl, put the spinach in the bottom, scatter the garbanzo beans and all the marinade next.  Next do a layer of the roasted red peppers, then chicken and sprinkle with basil and a little Crtazy Salt. 
 
Next do an even layer of the artichokes, cutting to bite-size, if necessary.  Sprinkle with red pepper flakes.  Scatter with the kalamata olives - be SURE you get all the pits out!  Next crumble the feta over all.
 
Now drain the cucumbers well, pressing them against the sides of the strainer.  Mix the cukes and the tomatoes, sprinkle with a little Crazy Salt, pour the reserved artichoke liquid over all, mix and scatter the mixture over the salad.  Cover with plastic wrap and refrigerate until serving time.
 
The juices and marinades form the dressing.  Serve with tongs, digging down deep through the layers to get a little of everything in every serving.  Nice with some pita!