Sunday, December 5, 2010

Mediterranean Baked Lima Beans

This weekend we got rid of the microwave! and put up xmas decorations, the house is feeling good so it was time for a good cooked lunch.

This recipe is from Veganomicon- the ultimate cookbook- I've just got it and am loving reading it! (only about half way through atm) I have a feeling I will be trying many more.
I'm notorious for changing recipes I always seem to be missing something or have dried instead of fresh etc etc so I must admit I've omitted the onion/garlic/salt/pepper, used stevia instead of maple syrup, chopped instead of shredded the carrots, roughly chopped the herbs which I've used fresh instead of dried, used as little oil as I could get away with and made less than half the quantity... and pulled it out when it still had a fair bit of sauce with it because I wanted to use it on my veggies and rice. I really don't think they'll mind- it tasted amazing! I can't wait to try more of their genius recipes! But I'll put the proper recipe up here for those who can actually follow recipes.

Mediterranean Baked Lima Beans
ok my eyes are definitely bigger than my stomach- I could only finish half of this!
Serves 6-8, Time: 1.5hrs (not including soaking beans)
1 pound dried, large lima beans, soaked for 8 hrs
2 quarts water
2 bay leaves
1 vegetable bouillon cube
1/4 cup olive oil
4 cloves garlic, minced
1 med yellow onion, chopped finely
1 small carrot, shredded
1 (28oz) can diced or crushed tomatoes
2 tsp red wine vinegar
2 tbsp tomato paste
1 tbsp maple syrup
1 tbsp dried oregano
2 tsp dried thyme
1 1/2 tsp salt
Pinch of ground nutmeg
Black pepper
1/4 cup finely chopped fresh parsley
3 tbsp finely chopped fresh mint
  • Drain and rinse beans
  • Put in pot with 2 quarts of water and bay leaves
  • Bring to boil then simmer for 30 mins
  • Skim off any impurities (white foam)
  • Reserve 1 cup of the cooking water- dissolve bouillon cube into it
  • Heat oven to 375
  • Oil casserole dish or dutch oven
  • Prepare sauce in large pan or dutch oven
  • Heat garlic on medium till it sizzles
  • Add onion and stir till translucent and soft (3/4 mins)
  • Add carrot, stir, cook for another minute
  • Add the tomatoes, reserved bouillon, red wine vinegar, tomato paste, maple syrup, oregano, thyme, salt and nutmeg
  • Stir and bring to the boil, then lower and cook for 10-12 mins to reduce
  • Stir in beans, parsley, mint
  • Place in casserole dish/dutch oven, cover and place in oven for 30 mins- stirring occasionally until the beans are tender and the center is creamy
  • Uncover and bake for an additional 10-15 mins
  • Allow to cool for 10 mins before serving.
This sauce is amazing- I'm definitely adding it to my usual eats. It would taste great with other beans/lentils or rice/potato dishes or as a pasta/veggie sauce. A good all rounder. Enjoy- I know I did! xxx
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Watermelon Rind Tom Yum Soup

Quick and easy recipe- my first shot at a watermelon rind dish and I think it went quite well if I do say so myself. I cheated somewhat and used this paste, but it's yummy so I don't care! 

Watermelon rind is surprisingly filling- yay for water and fiber! I have no idea of the calories but seriously whole watermelon is ridiculously low cal and this is the white bit not red bit so no sugar= less cals. Judging by the taste i'd say its calorie count would be comparable to green vegetables like celery/cucumber- it's seriously water and fiber with a hint of watermelon (but not sweet). 

I'm so excited about finding this new ingredient! I hate waste so I'm kicking myself for all the times i've thrown it out when I could have eaten it but never again! I'm going to try it in stirfrys, soups, currys, stews, salads- you name it!

Watermelon Rind Tom Yum Soup
Serves 2
2 cups diced watermelon rind (only the white bit!)
4 tsp tom yum paste (less if you don't like it hot)
1 medium carrot
3 button mushrooms
coriander to garnish
  • fry off tom yum paste till it's fragrant and the oil splits out
  • add 5 cups water (I use the kettle to make it quicker)
  • add watermelon rind
  • add carrot
  • simmer until watermelon rind changes from hard and white to softer and a darker white with a hint of green (to your taste- just remember it will keep cooking in the soup whilst you're eating)
  • put mushrooms in the bowl raw (just being in the hot soup will cook them enough)
  • garnish with herbs
I'm making this one again for sure! You should all try it- don't throw out your watermelon rind!!!
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