White bean dip

white bean dip | happyfoodbites

Last summer I got pretty good at making humus with chickpeas (also known as garbanzo beans in case you happen to be frantically checking google on your phone at the grocery store because you don’t see chickpeas on the shelf) but I had never ventured into any other bean dip territory until I came across this Rosemary-Lemon White Bean Dip recipe by Mark Bittman. When I first started to incorporate beans into my meals, creamy white beans were my favorite so I was pretty sure I was going to like this dip.

add all ingredients to food processor | happyfoodbites

First, add beans, garlic, and a pinch of salt to food processor. If you haven’t noticed by now I love love love garlic. But the first time I made humus with four cloves of garlic I learned that raw garlic is very spicy. In any cooked dish I rarely use less than three or four cloves but when using raw garlic, I generally stick with just one to two cloves.

pour in olive oil while blending | happyfoodbites

Next, add olive oil while food processor is . . . processing. Blend until creamy.

mix in lemon zest and rosemary | happyfoodbites

Finally, after olive oil is blended, scoop mixture into small bowl and mix in lemon zest and rosemary by hand. Add salt and pepper to taste. Serve immediately or store in airtight container in fridge for a few days.

enjoy with fresh cold veggies | happyfoodbites

Below is your printable recipe with nutrition information included.

White bean dip
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 cups cooked white beans
  • 1 large garlic clove
  • Salt and freshly ground black pepper to taste
  • ¼ cup olive oil
  • 2 teaspoons rosemary
  • zest of one lemon
Instructions
  1. Add beans, garlic, salt and pepper to food processor. Begin to blend.
  2. Add olive oil in continuous stream while blending and continue to process until creamy.
  3. Serve immediately or chill for a few hours. Store in airtight container in fridge for up to three days.
Nutrition Information
Serving size: ⅓ cup Calories: 165 Fat: 9 Saturated fat: 1 Unsaturated fat: 8 Trans fat: 0 Carbohydrates: 15 Sugar: 0 Sodium: 342 Fiber: 4 Protein: 6 Cholesterol: 0

Barely adapted from Mark Bittman

 Don’t say things. What you are stands over you the while, and thunders so that I cannot hear what you say to the contrary.

-Ralph Waldo Emerson, Social Aims

Broccoli soup

broccoli soup | happyfoodbites

Much like my childhood nemesis cauliflower, I didn’t care much for cooked broccoli until recently (although it never bothered me when eaten raw). With a head of broccoli among the last of my CSA box veggies I decided to give my hand a try at broccoli soup. Broccoli seems to be an afterthought in many soups, one or two sad limp florets floating in the bowl but I wanted the broccoli to be the star.

mirepoix and broccoli

Start by preparing the mirepoix flavor base: carrots, onion, celery. Add some garlic for good measure, followed by the beheading of the broccoli. Set aside a few of the florets to be “floaters”.

vegetables in soup pot

Heat 1/2 tablespoon of olive oil in a deep pot over medium-high heat and add carrots, onion, celery, broccoli, salt, pepper and basil. Tomato basil is my number one favorite soup so I thought I’d see if the basil works with broccoli as well (spoiler alert: it does). Cook until broccoli is bright green and onions are soft and translucent, about six to eight minutes.

add broth and beans

Add vegetable broth and white beans and bring to a boil. I precooked a couple of cups of great northern white beans over the weekend because they will be making an appearance in tomorrow’s recipe as well but any canned white bean would work just as well. The three most popular types of white beans are cannellini, great northern, and navy and while they have slightly different flavors and textures from one another, can generally be used interchangeably.1 Reduce heat and simmer uncovered for ten minutes, until broccoli is “al dente” mostly tender but with a little bite to it.

remove from heat and blend it all together

Turn off heat and purée soup with method of choice (mine is immersion blender). Add the floater florets into the pot and return to the burner. Simmer over medium-low heat for five minutes to soften the florets. Top with shaved parmesan (or omit the cheese to keep the soup completely dairy free) and serve immediately.

creamy broccoli soup without cream | happyfoodbites

Below is your printable recipe with nutrition information included.

Broccoli soup
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • ½ tablespoon olive oil
  • 1 head broccoli, chopped with ¼ cup florets set aside
  • 1 medium carrot
  • 1 stalk celery
  • ½ onion
  • 3 cloves garlic
  • pinch of salt
  • ½ teaspoon ground pepper
  • 2 teaspoons basil
  • ½ cup dried great northern beans, cooked
  • 2 cups vegetable broth
Instructions
  1. Add ½ tablespoon olive oil to large pot over medium heat and add carrots, celery, onion, garlic, broccoli, salt, pepper, and basil. Cook for 6-8 minutes until onion soft and translucent.
  2. Add broth and beans to pot and bring to a boil. Reduce heat and simmer for 10 minutes until vegetables are al dente.
  3. Remove from heat and puree soup until creamy. Add remaining florets, return to burner over medium-low heat and simmer for 5 minutes until florets are tender.
  4. Garnish with parmesan (optional). Serve immediately.
Nutrition Information
Serving size: 1 cup Calories: 164 Fat: 3 Saturated fat: 0 Unsaturated fat: 3 Trans fat: 0 Carbohydrates: 0 Sugar: 7 Sodium: 490 Fiber: 9 Protein: 9 Cholesterol: 0

Things do not change. We change.

Henry David Thoreau


  1. Cookthink 

Roasted pineapple with cinnamon

roasted pineapple with cinnamon | happyfoodbites

Remember the chili lime tacos with roasted pineapple from last week? I added those leftover roasted pineapple bits to almost everything and the pineapple was so good I knew I was going to want more so this week I bring you a delicious two ingredient breakfast/snack/dessert: roasted pineapple with cinnamon. Pineapple + cinnamon. Easy peasy.

pineapple plus cinnamon | happyfoodbites

Immediately after I graduated college (the first time) I packed up my trusty, rusty 1990 Honda Accord and moved to Savannah, Georgia. And if there’s one thing Southerners know, it’s good food. The best seafood I’ve ever had was at The Crab Shack on Tybee Island. I learned that biscuits are actually not flavorless, crumbly lumps of dough that turn your mouth into a desert. I learned that a low country boil tastes better when eaten off a newspaper-covered picnic table. But one of the first food-related things I learned in the South involved pineapples and Southern hospitality. True Southern ladies and gentlemen would never be so bold as to vocally ask their party guests to leave when evening festivities were winding down, so the way they silently made the announcement was to put a pineapple on the mantelpiece. As guests took notice of the fruit, they realized it was time to bid farewell. I say it’s time to make a pineapple app that notifies your guests “The pineapple has been placed”.

chop off top of pineapple | happyfoodbites

This was my first time buying and prepping a whole pineapple. I don’t know if it was just beginner’s luck but I picked a good one too! There are three things you should look for when choosing a pineapple: fresh green leaves, a firm body that gives slightly under pressure, and a bottom that smells pineapple-y1 (yep I was one of those weirdos sniffing fruit at the grocery store). Pineapples do not ripen any further once they are picked so make sure to use your pineapple within a few days.2 Once you’re ready to dig in, start by lopping off the top leaves (and keep them for decoration in all of your pictures).

chop off the bottom | happyfoodbites

Flip it around and take off about half an inch or so from the bottom.

slice off the skin | happyfoodbites

Stand the pineapple on one (now flat) end and slice the skin off in strips, just like peeling a melon.

removing the eyes | happyfoodbites

Remove any remaining “eyes” with a paring knife. It took me about 15 minutes to get all those dang eyes out although like most kitchen skills I’m sure it gets faster with repetition. And in hindsight, I might have just made slightly deeper slices when taking off the skin but the taste, oh man the taste of fresh pineapple was so worth it!

after removing eyes | happyfoodbites

After getting all the eyes out, you may end up with an out of focus, swiss cheese like fruit. But don’t give up! Cut the pineapple into rounds about one inch wide.

cut out the centers with a cookie or biscuit cutter | happyfoodbites

Using a round cookie cutter or a biscuit cutter remove the center of each slice. The inner core is very tough so if you don’t have a cutter, use your knife to take out the center.

perfect circles | happyfoodbites

Perfect circles (on the inside at least)!

sprinkle liberally with cinnamon | happyfoodbites

Sprinkle liberally with cinnamon and place on lined baking sheet (the juice will get very very sticky so you’ll want to use parchment paper or a silicone mat). Roast for 20 minutes in the oven preheated to 425 degrees and then finish under the broiler for three to four minutes. Serve immediately.

roasted pineapple | happyfoodbites

Below is your printable version of the recipe with nutrition information included.

Roasted pineapple with cinnamon
 
Prep time
Cook time
Total time
 
Serves: varies
Ingredients
  • 1 whole pineapple
  • ½ to 1 teaspoon of cinnamon per slice
Instructions
  1. Preheat oven to 425 degrees.
  2. Remove top and bottom ends of pineapple.
  3. Stand fruit upright and remove skin by slicing down through the flesh behind the skin. Using a paring knife remove any remaining eyes. Cut into round slices about 1 inch thick.
  4. Liberally sprinkle each slice with cinnamon and roast in oven for 20 minutes. Finish under broiler for 4 to 5 minutes.
  5. Serve immediately.
Nutrition Information
Serving size: 1 slice Calories: 50 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 14 Sugar: 10 Sodium: 0 Fiber: 1 Protein: 1 Cholesterol: 0

The more that you read, the more things you will know. The more that you learn, the more places you’ll go.

– Dr. Seuss, I Can Read With My Eyes Shut!


  1. http://allrecipes.com/video/8/how-to-cut-pineapple/detail.aspx 

  2. http://www.dole-plantation.com/Selecting-a-Pineapple