Wednesday, June 22, 2011

Red Peppered Beans

I am frequently looking for different ways to prepare one of my favorite foods...cannellini beans. I like the texture and richness you get- without the guilt. I try to incorporate them when I am in the mood for something hardy - in place of say, potatoes. (As much as I love potatoes, I try to avoid them.)

Last night we were grilling some meat and I had decided on the always a favorite- broccoli- as the vegetable. I felt like something was missing- some texture and some spice. I decided to mix somethings up and see how we liked it. This was Hubbs favorite part of the (simple) meal. It takes almost no time and tastes great!


One can Cannellini Beans (also called Great Northern Beans)
One can Chick Peas (Garbanzo beans)
1 Tablespoon Olive Oil
1 teaspoon Red Pepper Flakes (adjust to taste)
Garlic Salt
Onion Flakes

Drain and rinse the beans and chick peas. Shake off excess water. Cover medium skillet with thin layer of olive oil. Add beans and peas- and lightly toss in other ingredients. Be careful not to stir too roughly- you don't want them to break up. Also-make sure the heat isn't too high. You aren't trying to cook the beans, just heat them through. Leave in pan for 5-7 min or until desired temperature is reached.

Season with salt and pepper if needed.


Thursday, June 2, 2011

Baked Brie with Almonds and Raspberry Filling

This is a super easy recipe I love to make when we are having people over. You can prepare it earlier in the day and pop it in the oven when your guests arrive.

(Pictures to follow- as soon as I make this again)

The amounts are variable as you can add more or less jam and almonds to suit your taste.

1 box Pepperidge Farm Puff Pastry (in the freezer section)
1 Large Wheel of Brie (I use the large wheel of President Brie from Costco or BJs)
Slivered/Sliced Almonds (the kind with the brown skin still on the sides)
Olive Oil
Aluminum Foil

Preheat oven to 400.

Soften 1/4 of a stick of butter.

Defrost the puff pastry- (don't leave it out for too long- it will become too soft and hard to unfold.)

On a baking sheet, place 2 pieces of aluminum foil- one in either direction (like a cross, you want to be able to tent it when you are ready to bake)- lightly grease the foil with a very thin layer of Olive oil.
Place the puff pastry on top- (in the same manner- you want to be able to fold the edges up to cover the wheel of brie).
Put the brie in the center of the pastry and cut through the middle horizontally-so you have a top and bottom. Put the top half aside and leave the other side, rind down on the foil.
Spoon at least 2 tablespoons of raspberry jelly, jam or preserves on the bottom half. Sprinkle almonds and replace top half of the brie.
Fold up the 4 corners of the pastry so that the entire surface is covered in pastry.

Take the softened butter and spread over the closed top of the pastry. Sprinkle on additional almonds.

Tent the pastry and place in oven for at least 15 min. You will see that the pastry is starting to puff and cook. When it looks like it is almost done- open the tent and let brown.

Let cool for just a couple of minutes. You want to serve it hot but you don't want to burn your dinner guests.

Place on a large plate with a sharp knife- make sure you are able to cut all the way through.

If you would prefer to make personal size baked brie you can use the same ingredients- just unfold the pastry and cut even squares. Cut a small piece of brie to fit inside and follow the same directions to finish.