Warm Bean Salad

284 g fresh spinach, washed 10 oz
1 can cannellini beans, rinsed & drained (14 oz / 398 ml) 1
1 large red bell pepper, chopped 1
150 ml italian dressing 1
- pepper to taste -

In a large bowl; tear up spinach into bite size pieces. Add beans and set aside.

In a small saucepan; heat bell pepper and dressing to boiling. Add pepper to taste. Reduce heat to low. Cook uncovered for 2 minutes, stirring occasionally.

Pour bell pepper mixture over spinach and beans. Toss. Serve warm.

Serves 4
Read more...

Green Bean and Corn Salad

1 kg fresh green beans, trimmed 2 lb
375 ml fresh corn kernels1 1/2 cup
30 ml fresh basil, finely chopped 2 tbsp
30 ml flat leaf parsley, finely chopped 2 tbsp
1/2 juice of lemon 1/2
74 ml olive oil 1/3 cup
15 ml balsamic vinegar 1 tbsp
-salt & pepper to taste-
50 ml kalamata olives, pitted & halved 1/4 cup


In a saucepan of boiling water; cook beans for 3 to 4 minutes or until tender crisp. Transfer beans to colander, rinse under cold running water and drain well.

Transfer to large bowl and set aside.
In the same saucepan with boiling water; cook corn kernels for 3 minutes. Drain and cool.

Add corn, basil and parsley to beans. Sprinkle with lemon juice and toss.
In a smal bowl; whisk together oil and vinegar. Season with salt and pepper. Drizzle over salad and toss thoroughly. Place on serving platter and top with olives. Salad may be served warm or chilled.

Serves 6
Read more...

White Pasta

10 ml olive oil 2 tsp
500 ml mushrooms, sliced 2 cup
3 garlic cloves, minced 3
125 ml milk 1/2 cup
75 ml cottage cheese 1/3 cup
40 ml basil leaves 3 tbsp
40 ml parsley leaves 3 tbsp
30 ml all purpose flour 2 tbsp
5 ml dried oregano 1 tsp
50 ml parmesan cheese, grated 1/4 cup
30 ml asiago cheese, grated 2 tbsp
1 L fusilli 4 cup
225 g green beans, trimmed & cut into large pieces 1/2 lb

In a large skillet; heat oil. Add mushrooms and garlic. Cook, stirring, for 5 minutes or until mushrooms release their liquid.

In a blender; puree milk, cottage cheese, basil, parsley, flour and oregano. Add to mushroom mixture. Stir in parmesan and asiago cheese. Cook, stirring, about 2 minutes, or until heated through.

Meanwhile, cook pasta according to package directions adding the green beans during the last 4 minutes of cooking. Drain and transfer to large bowl. Top with mushroom sauce and toss to coat.

Serves 4
Read more...

Backpacking Recipe: Rum and Black Bean Soup

Enjoy this hardy and healthy Mexican soup at home or in camp

by: The Backpacker Editors

1 cup dried black beans
1/2 medium onion, chopped
1/2 stalk celery, chopped
3 sprigs parsley, chopped
1 tablespoon thyme
1 bay leaf
1 tablespoon butter
1 cube beef bullion
2 cups water
1/4 cup dark rum
lime juice to taste
salt and pepper to taste

In camp Put the dried black beans into a liter bottle and fill with 2 cups water to rehydrate for 30 minutes. Drain beans. Cook onion, celery, parsley, thyme, and bay leaf in butter over low heat for 10 minutes. Add bullion, water, and beans. Bring the mixture to a boil, reduce heat, and simmer until beans are tender. Add more water as necessary to keep beans covered. Discard bay leaf and stir in rum, lime juice, and salt and pepper. Serves two as an appetizer.
Read more...

Bean Chowder

500 ml vegetable broth 2 cup
2 carrots, diced 2
2 celery ribs, diced 2
1 potato, diced 1
1 onion, chopped 1
375 ml corn kernels 1 1/2 cup
250 ml canned cannellini beans, drained & rinsed 1 cup
250 ml milk 1 cup
1 ml pepper 1/4 tsp


In a large saucepan; combine broth, carrots, celery, potato and onion. Bring to boil. Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender.

Stir in corn, beans, milk and pepper. Increase heat and bring back to boil. Reduce heat and simmer, uncovered, for 3 minutes or until corn is tender.

Serves 4




Read more...