{"id":799149,"date":"2019-09-04T18:42:16","date_gmt":"2019-09-05T00:42:16","guid":{"rendered":"https:\/\/www.summitdaily.com\/?p=371035"},"modified":"2019-09-04T18:42:16","modified_gmt":"2019-09-05T00:42:16","slug":"home-cooking-beans-and-grains-make-everything-better","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/ksmt\/local-news\/home-cooking-beans-and-grains-make-everything-better\/","title":{"rendered":"Home Cooking: Beans and grains make everything better"},"content":{"rendered":"<div class=\"p402_hide\">\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/06\/col-faith-sdn-060819-225x300.jpg\" alt class=\"wp-image-367034\" srcset=\"https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/06\/col-faith-sdn-060819-225x300.jpg 225w, https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/06\/col-faith-sdn-060819.jpg 466w\" sizes=\"(max-width: 225px) 100vw, 225px\"><figcaption><strong>Suzanne Elizabeth Anderson<\/strong><\/figcaption><\/figure>\n<\/div>\n<\/div>\n<p>I recently read an article about the nutritional value of beans and grains. Which was, frankly, a relief since they\u2019re often thought of as off limits in the age of low-carb diets.<\/p>\n<p>Beans, in particular, are valuable sources of protein and fiber, and grains contain important vitamins as well as, yes, energy providing carbs.<\/p>\n<p>Since grains and beans are inexpensive and downright comforting, the good news about their nutritional value got me thinking about how they can be added to familiar salads and casseroles to add depth of flavor and substance. The following recipes are quick, easy and can be served as sides or become the main course with the addition of a protein.<\/p>\n<div class=\"p402_hide\">\n<figure class=\"wp-block-image\">\n<div class=\"caption-container\"><img decoding=\"async\" src=\"https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-1-768x1024.jpg\" alt class=\"wp-image-371037\" srcset=\"https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-1-768x1024.jpg 768w, https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-1-225x300.jpg 225w, https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-1.jpg 1512w\" sizes=\"(max-width: 768px) 100vw, 768px\"><figcaption><strong>Southwestern green beans and chickpeas<\/strong><br \/><em>Courtesy Suzanne Elizabeth Anderson<\/em><\/figcaption><\/div>\n<\/figure>\n<\/div>\n<h4><strong>Southwestern green beans and chickpeas<\/strong><\/h4>\n<p>This dish is so simple, yet completely addictive. A great side dish.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 pound green beans, par-boiled for three minutes<\/li>\n<li>1 15-ounce can of chickpeas, drained and rinsed<\/li>\n<li>1\/2 teaspoon Southwest seasoning, such as chipotle pepper with lime seasoning<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Place the green beans and chickpeas on a baking sheet. Sprinkle with olive oil and chipotle lime seasoning. Broil for 5 to 10 minutes five inches from the heat source, checking often. You want the beans and peas toasty but not burnt.&nbsp;<\/p>\n<div class=\"p402_hide\">\n<figure class=\"wp-block-image\">\n<div class=\"caption-container\"><img decoding=\"async\" src=\"https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-4-768x1024.jpg\" alt class=\"wp-image-371038\" srcset=\"https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-4-768x1024.jpg 768w, https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-4-225x300.jpg 225w, https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-4.jpg 1512w\" sizes=\"(max-width: 768px) 100vw, 768px\"><figcaption><strong>Arugula, quinoa, beet, avocado and carrot salad<\/strong><br \/><em>Courtesy Suzanne Elizabeth Anderson<\/em><\/figcaption><\/div>\n<\/figure>\n<\/div>\n<h4><strong>Arugula, quinoa, beet, avocado and carrot salad<\/strong><\/h4>\n<p>If you\u2019re tired of salads, try this one. With vibrant colors and vegetables you might not usually add to your salad, I guarantee you\u2019ll come back again and again. It\u2019s delicious.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>4 cups baby arugula<\/li>\n<li>2\/3 cup cooked quinoa<\/li>\n<li>3 beets, peeled, cooked and cut into matchsticks<\/li>\n<li>3 carrots, peeled and cut into matchsticks<\/li>\n<li>1 or 2 avocados, sliced<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Combine ingredients and top with thinly sliced steak and a simple vinaigrette dressing. ( 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard and salt and pepper to taste.<\/p>\n<div class=\"p402_hide\">\n<figure class=\"wp-block-image\">\n<div class=\"caption-container\"><img decoding=\"async\" src=\"https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-2-768x1024.jpg\" alt class=\"wp-image-371039\" srcset=\"https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-2-768x1024.jpg 768w, https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-2-225x300.jpg 225w, https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-2.jpg 1512w\" sizes=\"(max-width: 768px) 100vw, 768px\"><figcaption><strong>Arugula and white bean salad<\/strong><br \/><em>Courtesy Suzanne Elizabeth Anderson<\/em><\/figcaption><\/div>\n<\/figure>\n<\/div>\n<h4><strong>Arugula and white bean salad<\/strong><\/h4>\n<p>I discovered this salad at a church potluck at Our Lady of Peace in Silverthorne (brought by Kathleen). I generally find white beans bland, but the sharp bitterness of arugula was the perfect foil for the creamy beans. Try a white wine vinegar in your vinaigrette.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 14-ounce can of Northern or Cannellini beans drained and rinsed<\/li>\n<li>4 cups of packed baby arugula<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Toss beans and arugula together, top with a mild vinaigrette, serve with a piece of oven-roasted salmon. (Vinaigrette: 2 tablespoon extra-virgin olive oil, 1 tablespoon white or red wine vinegar, 1\/2 teaspoon tarragon and salt and pepper to taste.)<\/p>\n<div class=\"p402_hide\">\n<figure class=\"wp-block-image\">\n<div class=\"caption-container\"><img decoding=\"async\" src=\"https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-3-768x1024.jpg\" alt class=\"wp-image-371040\" srcset=\"https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-3-768x1024.jpg 768w, https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-3-225x300.jpg 225w, https:\/\/www.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/09\/col-anderson-sdn-090519-3.jpg 1512w\" sizes=\"(max-width: 768px) 100vw, 768px\"><figcaption><strong>Zucchini, rice and cheddar casserole<\/strong><br \/><em>Courtesy Suzanne Elizabeth Anderson<\/em><\/figcaption><\/div>\n<\/figure>\n<\/div>\n<h4><strong>Zucchini, rice and cheddar casserole<\/strong><\/h4>\n<p>Comfort food supreme. I\u2019ve made this twice in the past week, once with zucchini and rice and once with broccoli and quinoa. So delicious, I ate the leftovers for breakfast.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 1\/2 pounds of zucchini, grated (or one head of broccoli cut into small pieces and lightly roasted at 400 for 10-15 minutes)<\/li>\n<li>1 1\/2 cups of shredded cheddar<\/li>\n<li>1 1\/2 cups of cooked rice<\/li>\n<li>1 cup of cooked lentils &nbsp;<\/li>\n<li>3 eggs<\/li>\n<li>1\/2 cup plain yogurt<\/li>\n<li>1 cup milk or half and half&nbsp;<\/li>\n<li>Salt, pepper and paprika to taste &nbsp;(or Southwest seasoning)<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Heat oven to 350. Put the shredded zucchini into a strainer, sprinkle with salt and allow to drain for 15-20 minutes. Wrap zucchini in a dish towel and squeeze to remove liquid. Meanwhile, mix the eggs, yogurt, milk and seasonings. In a lightly greased 9-by-9 circular or square baking dish, toss together the zucchini, cheese and cooked rice (or quinoa). Pour the egg custard mixture over the vegetables. Sprinkle with paprika. Bake for 40-50 minutes until cooked through.<\/p>\n<p><em>Suzanne Elizabeth Anderson\u2019s column \u201cHome Cooking\u201d publishes biweekly on Thursdays in the Summit Daily News. Anderson taught herself to cook after college when she discovered dinner parties were a cure for loneliness. Her latest cookbook is \u201cA Year in the Mountains Cookbook.\u201d She has lived in Breckenridge since 2016. Contact her at <a href=\"mailto:suzanne@suzanneelizabeths.com\">suzanne@suzanneelizabeths.com<\/a>.<\/em><\/p>\n<p><a href=\"https:\/\/www.summitdaily.com\/news\/home-cooking-beans-and-grains-make-everything-better\/\" target=\"_blank\" rel=\"noopener noreferrer\">via:: Summit Daily<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Suzanne Elizabeth Anderson I recently read an article about the nutritional value of beans and grains. Which was, frankly, a relief since they\u2019re often thought of as off limits in the age of low-carb diets. Beans, in particular, are valuable sources of protein and fiber, and grains contain important vitamins as well as, yes, energy [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[99],"tags":[],"class_list":{"0":"post-799149","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-local-news"},"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-06-20 00:37:46","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSMT The Mountain","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/ksmt","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/posts\/799149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/comments?post=799149"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/posts\/799149\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/media?parent=799149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/categories?post=799149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/tags?post=799149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}