Italian White Beans

Beans are great cancer fighters. Try this easy and tasty recipe. This recipe is an all around winner. Enjoy! 

You’ll Need

  • 2 cups cooked great northern beans
  • ½ cup chopped, drained, marinated sun-dried tomatoes
  • ¼ cup sliced ripe olives
  • 1 Tablespoon chopped fresh basil, or 1 teaspoon dried
  • 1 Tablespoon olive oil
  • 1 clove garlic, crushed
  • Salt and pepper as needed

Continue reading “Italian White Beans”

Beans and Greens

 Known as poor man’s food in Italy, this meal is fit to serve a king!

You’ll Need

  • 4 large garlic cloves, thinly sliced
  • 3 Tablespoons extra virgin olive oil
  • Pinch red pepper flakes
  • 1 can or 2 cups cooked cannellini beans (reserving 1/3 cup liquid)
  • 1 ½ pounds of chopped kale
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese (optional)

Directions

  • In a medium pot, sauté sliced garlic and red pepper flakes in oil on low heat until the garlic starts to brown.
  • Add the beans including the liquid.
  • Add the chopped kale and simmer until they’re cooked but still firm.
  • Add salt and pepper to taste.
  • If you would like it to be a bit more like a soup you can add some additional water.
  • Drizzle a little extra virgin olive oil on the top of each bowl and serve with freshly grated Parmesan cheese.
  • Serve with a nice piece of bread. Enjoy!

 

Will Clower Articles

Basil Pesto Sauce

Making herbs a regular part of the diet is a super idea as many are a great source of antioxidants.

Yields approximately 1 ½ cups

You’ll Need:

  • 1 cup packed basil leaves
  • ½ cup toasted walnuts
  • 1 garlic clove
  • ½ cup Parmesan Cheese
  • 1/3 cup olive oil
  • Salt to taste
  • Pepper to taste

Directions:

  • Mix all in a blender or food processor until an even consistency is reached.

Tips:

  • You can add more garlic if you would like. You may want to mix it, have a taste and then decide.
  • This pesto freezes wonderfully. Place the pesto in ice cube trays and once the pesto has solidified place the blocks in a plastic bag and use it in the future. The ice cube technique it nice because it freezes the pesto in handy portion sizes.
  • The recipe can easily be doubled.
  • You can try different nuts such as pine nuts or macadamias.
  • You can try different herbs such as cilantro or parsley.
  • Serve over top of pastas, grilled vegetables, and fish. Or turn a piece of French or Pita bread into a pesto pizza. The options are endless but all are delicious.
  • Leave out the Parmesan cheese for a vegan pesto sauce.

Basil Carrots

Try this dish! You may end up considering having it as a side dish
that is part of your regular rotation. 


You’ll Need

  • 6 medium carrots
  • 1 Tablespoon butter, melted (or olive oil)
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil or 1/4 Tablespoon fresh, chopped

Directions

  • Slice carrots into half inch slices.
  • Simmer, covered, in water until tender, about 10 to 15 minutes; drain.
  • Combine remaining ingredients, toss with carrots.

 

Will Clower Articles

Spanish Rice

 

Please share your recipes with us. This Spanish rice can complement a variety fish. Submitted by Ryan at Westinghouse. Thank you, Ryan!

You’ll Need:
  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 6 slices bacon
  • 2 onions, diced
  • 1 cup uncooked white rice
  • 2 tomatoes, diced
  • 2 green bell peppers, diced
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 (10 ounce) can sliced black olives, drained (optional)
  • 1 (10 ounce) can whole kernel corn, drained (optional)
Directions:
  • In a small saucepan over medium heat, combine chicken broth and tomato sauce.
  • Bring to a boil while cooking the following:
  • In a large skillet over medium heat, cook bacon until evenly brown.
  • Chop bacon, and set aside, reserving a small portion of the bacon fat.
  • Add onion to skillet, and saute until tender.
  • Stir in rice, and cook until lightly browned, 3 to 5 minutes.
  • Pour in boiling chicken broth and tomato sauce.
  • Add diced tomatoes, green peppers, and chopped bacon.
  • Season with chili powder, salt, and pepper.
  • Cover, and simmer for 30 to 40 minutes.
  • Stir in black olives and corn.

FOOTNOTE
If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.

Will Clower Articles

Hummus

hummusThis recipe will work well for various meals. Use it as an appetizer and serve it with slices of carrots, bell pepper. carrots and celery. Or use it as a sandwich topping. Or enjoy a tapas night and make it one of the many tapas served.

You’ll Need

  • 1 ½ cups cooked chickpeas
  • ¼ water
  • 2 tablespoons tahini (sesame seed paste)
  • 1 ½ tablespoons lemon juice from a fresh lemon
  • 1 ½ tablespoons extra virgin olive oil
  • 3-4 garlic cloves, crushed
  • Spices and herbs to season: examples: cumin powder, dried or fresh parsley, sweet paprika, curry powder

Continue reading “Hummus”

Swiss Chard with Raisins and Pine Nuts

This is a unique dish that can make a wonderful side dish! The colors of the dish are quite festive too!

You’ll Need

 

  • 1 ½ pounds Swiss chard (preferably rainbow or red)
  • 1/4 cup pine nuts (2 ½ ounces)
  • ¼ cup olive oil
  • 1 medium onion, finely chopped
  • ¼ cup golden raisins
  • 1 cup water
Directions
  • Tear chard leaves from stems, then coarsely chop stem and leaves separately.
  • Toast pine nuts in oil in a wide 6- to 8-quart heavy pot over moderated heat, stirring constantly, until golden, 1 ½ to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
  • Cook onion in  remaining oil in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes.
  • Add raisins and ½ cup water and simmer, covered, until stems are softened, about 3 minutes.
  • Add chard leaves and remaining ½ cup water and simmer, partially covered, stirring occasionally, until leave are tender, about 3 minutes.
  • Season with salt and pepper. Serve sprinkled with pine nuts.

 

Will Clower Articles

Save

Angelic Deviled Eggs

An old time favorite, deviled eggs are always a welcomed treat at any summer meal. Try this angelic deviled egg recipe it might just become your new favorite.

You’ll need:
  • 12 eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon French’s mustard
  • Salt and pepper to taste cayenne
  • Sliced olives
  • optional ingredients: Half-n-half (a petite splash), relish (a touch)
To Start:
Set the eggs in a pan of cold water, and then bring the water to a boil. Once it comes to a boil, set the timer. Here at home, the time to boil eggs is 13 minutes flat. Of course, if you’re at a higher altitude, you’ll have a longer boil time.
When the timer goes off, run cold water into the pan to cool the eggs. After about 2-3 minutes, take them out and peel the shells.
Next — the yolks:
Getting them out of the egg without destroying the white takes just a bit of care. First cut them lengthwise before gently separating the yellow around the edges.
Now press gingerly on the underside of the egg half and turn it over to pop the yolk out. Put all yolks into a small bowl and add the mayonnaise, mustard, salt, and pepper.
Tricks:
You can make these a bit more “devilish,” like I like them, by throwing in a conservative sprinkle of cayenne.
But the thing that really makes them silky and “angelic” is by adding one Tbsp half-n-half to the mix. Another suggestion is to throw in one Tbsp relish.
Taste and correct the seasonings with each addition.
Finishing up:
When the mix makes you moan out loud, you know you’ve gotten it right! Now take a small spatula and refill the tiny cups in the egg whites, one at a time.
Finally sprinkle it over with just a bit of cayenne and top it with a slice of olive.
Eating Instructions:
As always, our recipes come with eating instructions. Guilt-free eating only comes when you take small bites, make it last, and control your portions.

So have a half, two at most, as one luscious part of a great meal with your family and friends! That way you get the taste, you get the superb health benefits of eggs, and you don’t compromise your heart or pants sizes! Perfect.

 

Will Clower Articles