Beans – Page 6 – Not Eating Out in New York

17 Jul 2009

Savory Chickpea Flour Pancakes (at the Indian Culinary Institute)

by Cathy Erway | posted in: Beans, Demos & Workshops, gluten-free, Recipes, Sides & Salads, vegetarian | 33

Chef Geetika Khanna did not have to make the best tomato curry-drenched lamb and turkey meatballs at the Curry Takedown to make me sign up for a class of hers. She didn’t even have to introduce herself to me at the event, proving to be as friendly a culinary expert as the rarity goes (in this world of Gordon Ramsays). When a class called “Simple, Healthful and Economical Weeknight Indian Meals” appeared on the calendar for the Indian Culinary Center, … Read More

10 Jun 2009

Honey Miso Coleslaw, Hoisin Chipotle Baked Beans and Curry Rosemary Potato Salad

by Cathy Erway | posted in: Beans, Recipes, Sides & Salads, vegetarian | 11

A hapa holy trinity? Hey, there’s a first for everything. Sweet and pungent (coleslaw), smoky and spicy (beans), and some of the aforementioned with savory with herbal tossed in (potato salad), these were the flavors that drenched the side dishes at our Hapa Kitchen BBQ on Saturday. Unfortunately, I did not have my camera on hand that day; if I’d had it, I would not have had a clean hand to use it. Therefore, this photo is stolen from Robert … Read More

24 Feb 2009

Easy Chickpea Freezer Patties

by Cathy Erway | posted in: Beans, gluten-free, Recipes, vegan, vegetarian | 25

So, I meet new people, and the inevitable “What do you do?” question often leads to the fact that I write a blog about not eating out. This often leads the recipient of said introduction to gauge how much he or she eats out, or not. (“I never cook,” is a common response.) Recently, someone replied saying that the only thing he cooked was a frozen veggie patty now and then.

2 Feb 2009

Spaghetti e Fagioli (with some eggplant on the side)

by Cathy Erway | posted in: Beans, Pasta & Noodles, Recipes, vegan, vegetarian | 8

The problem with soaking dried beans, which isn’t a probably exactly, and wouldn’t be one in the first place if you’re a little better at stomach-eye coordination as I am, is that you’re usually left with far more beans than you had bargained for. Water plumps up the beans, sometimes creating pot overflows and dried, un-soaked portions at the top. (It’s a bit like planting a magic beanstalk, with less fees, fies, foes and fums.) Ever since the Cassoulet Cook-Off, … Read More

21 Jan 2009

Pommes de Porc Cassoulet (and Jimmy’s No. 43 Greenmarket Cassoulet Cook-Off Recap)

by Cathy Erway | posted in: Beans, Cook-Offs, Events, My Events, NYC Events, Recipes | 12

It was a frigid Saturday in New York when seven chefs gathered in the back room at Jimmy’s No. 43 to unveil their steaming pots of the French countryside comfort food, cassoulet. A fluid stream of Greenmarket supporters sampled each one throughout the afternoon until pretty much every bean was scooped up. Asked to vote for their favorite takes, each taster turned their attentions to printed sheets describing the cassoulets, their creators and affiliations. Among them were local and seasonal … Read More

2 Jul 2008

Black Bean Ravioli with Cotija and Fresh Oregano

by Cathy Erway | posted in: Beans, Pasta & Noodles, Recipes, vegetarian | 14

It doesn’t have quite the timeless ring of “black beans and rice,” but here we are anyway: black bean ravioli. Where cheap comfort food and painstaking pasta-making collide. And like many good twists on classic dishes, this one was difficult and time-consuming to make, even with my disregard to the uniformity of the ravioli’s shape and overall prettiness. But if you’ll recall my last kitchen disaster with black beans, at least these homemade raviolis were edible. Actually, they were delicious, … Read More

21 Sep 2007

Sundried Tomato-Braised Green Beans

by Cathy Erway | posted in: Beans, gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 11

This side is: a) 100% vegetables b) 100% hearty c) oddly Christmasy-looking d) all of the above If you guessed “d,” then you hate these kinds of questions because you always know whoever’s posing it is trying to get you to say that. And I don’t blame you. But you’ve got to try these green beans to believe how true it is.

2 Jul 2007

White Bean Confetti Dip

by Cathy Erway | posted in: Beans, gluten-free, Recipes, vegan, vegetarian | 2

Who says the Fourth of July can’t be red, white, green, yellow, orange, purple and blue? This quick chip and dip snack is an easy fix for barbecue-bringing, and it can be improvised with almost any veggies you might have on hand. Sure, it might not look as bright and pretty in that abstract expressionist painting way as a strictly veggies-only salsa, but white beans go a long way and sure do make one smooth, almost creamy base.

19 May 2007

Chickpea & Roasted Red Pepper Penne

by Cathy Erway | posted in: Beans, Pasta & Noodles, Recipes, vegan, vegetarian | 15

I can’t find anything bad to say about this pantry meal. I made it one night accidentally, when I was craving a light pasta dish with maybe a little sundried tomato and some fresh artichoke, neither of which my local Associated Market had. It was getting late, and I didn’t feel up for walking much farther than a block. It had just begun to rain. So dismayed and with lowered expectations as I was, I wandered into my corner bodega … Read More

20 Mar 2007

Turkey Black Bean Chili with Okra

by Cathy Erway | posted in: Beans, gluten-free, Meat & Poultry, Recipes, Soups & Stews | 10

We all know that ground turkey is the new hamburger if you’re looking to go easy on your heart. But I never found this a satisfactory replacement unless it was used in a sauce or stew of some type — in which juices from all kinds of ingredients run free and wild as piglets in a pen. A turkey burger? Not even close… but ground turkey in chili? Seconds, please. Besides, you’re bound to end up draining most of the … Read More