There are really only so many times one can have pasta or chicken or meat. I definitely have a certain type of recipe I like, but I really have been making an effort to branch out recently. With that experimentation, there are bound to be major flops. Luckily my balance between success and failure has been pretty good, but it hasn’t stopped bf from occasionally being skeptical. When I told him we were having this “sandwich” for dinner and then showed him the recipe, he said “where’s the sandwich?” Let’s just say he was less than enthusiastic about my idea. But he was kind enough to give me the benefit of the doubt and try it anyway. We both thought that the dish was amazing, definitely something I’d make again. It’s incredibly easy, less than 15 minutes from start to finish, and healthy too!
Baguette with Butter Bean Puree, Arugula and Parmesan
from BrokeAss Gourmet
- 1 15-oz. can butter beans, drained and rinsed
- 1/4 cup extra virgin olive oil, plus more for garnish
- 2 cloves garlic, chopped
- 1 small handful fresh basil leaves or about a tablespoon of basil
- juice and zest of 1 lemon
- salt and pepper to taste
- 1 very fresh baguette, sliced lengthwise
- 1 cup (packed) fresh arugula
- 2 oz. fresh Parmesan
First, I put the beans, olive oil, garlic, basil and juice of the lemon in my mini-cuisinart.
I blended the mix until it was smooth and then added some salt and pepper and mixed again.
I sliced the ends of the baguette, then cut the baguette in half and then sliced both pieces length wise. I then spread a generous amount of the bean spread on each piece of the baguette.
Then I placed several pieces of arugula on top of the bean spread, drizzled olive oil on top of the arugula, and finally sprinkled the lemon zest and Parmesan on top. Then we each dug in! The sandwiches seem like they aren’t a full dinner, but the beans are so rich that I was stuffed and couldn’t even finish my second piece!
I am continuing to pursue healthier eating options- sometimes successfully, sometimes not (think Cappuccino Cupcakes). This recipe was a huge success. It’s incredibly easy, healthier and actually tastes amazing, much to my surprise.
Mediterranean Barley with Chickpeas and Arugula
from Cooking Light
- 1 cup uncooked pearl barley
- 1 cup packed arugula leaves
- 1 cup finely chopped red bell pepper
- 3 tablespoons finely chopped sun-dried tomatoes, packed without oil
- 1 (15 1/2-ounce) can no-salt-added chickpeas, rinsed and drained
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
First, I added 1 cup uncooked barley and 3 cups water to a pot. I boiled the barley for about 45 minutes, then put the barley in a bowl. While the barley was cooking, I chopped the red pepper and sun-dried tomatoes and rinsed the chickpeas. Once the barley was done, I added the arugula, sun-dried tomatoes, chickpeas and red pepper.
Then, in a separate bowl, I whisked together the olive oil, lemon juice, salt and a few sprinkles of crushed red pepper. I then sprinkled the sauce over the salad mix and tossed everything together. Then I was done. How easy is that?