Per serving:: 616 calories – 72 gr carbohydrate
- diced onion
- minced garlic
- turkey
- salt
- ground pepper
- chicken broth
- red wine vinegar
- dried thyme
Permalink at: http://www.nytimes.com/2013/06/04/health/andalusian-chickpea-and-spinach-soup-recipes-for-health.html?ref=health
Advance preparation: You can make this through Step 3 up to a day ahead. You might want to hold off adding the spinach until you reheat, if you want it to have a nice color. Bring the soup to a simmer and proceed with Step 4.
Nutritional information per serving (6 servings): 259 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 41 grams carbohydrates; 10 grams dietary fiber; 79 milligrams sodium (does not include salt to taste); 11 grams protein
“A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.”
- extra virgin olive oil
- sweet paprika
- dry white wine
- Salt to taste
- saffron
- Freshly ground pepper
- For the Beef Filling:
- lean ground beef
- sliced bacon
- chopped cilantro or parsley
- Serve:
- Butter or Iceberg lettuce leaves
- shredded extra sharp Cheddar cheese
- ripe avocado with lime juice squeezed over them
- salsa
9 June 2013 — I used some date sugar instead of all brown sugar — see if you can cut the sugar and maybe the amount of BBQ sauce a little: The barbecue sauce is (see attached photo for my choice) really adding the most flavor to these beans. So use one that you know you love. If you want a smokier tasting bean, then try using a hickory barbecue sauce.
- yellow mustard
- barbecue sauce
- diced onion
Cooks note: If your bacon produced a large amount of grease then you may need to set aside some of it for later use. You really don’t want more than about a 1/4 cup of bacon grease for this recipe. Anything more and it will be greasy baked beans.
- bacon
- medium onion
- maple syrup
- ketchup
- molasses
- brown sugar
Mediterranean Light cookbook by Martha Rose Shulman ISBN: 0-688-17467-1
- water
- salt
- olive oil
- crushed coriander seed
- freshly ground pepper
- juice of 1/2 lemon
- plain low-fat yogurt
- dried mint or 2 tsp chopped fresh mint
- paprika
12/6/2012 — I cooked navy beans the day before, and then cooked it with all the other ingredients in the crockpot 0n High for about 3 hours. I also ran out of regular maple syrup so I used some of the sugar free.
Permalink at: http://www.tasteofhome.com/recipes/Maple-Baked-Beans
- dried navy beans
- maple syrup or maple-flavored syrup
- ketchup
- barbecue sauce
- cider vinegar
- prepared mustard
- salt
- pepper
- vegetable broth
- ground coriander
- ground cumin
- chili powder
NOOCH or nutritional yeast — http://www.hungryhungryhippie.com/wtf-ingredients-nooch/
- ground raw cashews
- chickpeas
- garlic powder
- veggie broth powder
- all purpose flour
- cornstarch mixed with 2 tbsp water to make a slurry
- yellow curry powder
- full fat coconut milk
- nutritional yeast
- sprinkling of paprika
- salt and pepper to taste
Permalink at: http://ohsheglows.com/2012/08/23/speedy-three-bean-salad/
- for the salad:
- for the dressing:
- apple cider vinegar
- pure maple syrup
- Dijon mustard
- fine grain sea salt