Tuna and Bean Salad

Tuna & White Bean Salad

1½ cups white beans (rinsed and drained)

5 oz tuna packed in water

2 cups iceberg lettuces, chopped or torn

¼ cup chopped/sliced red onion

1 tomato, chopped

3 tbsp red wine vinegar

1 tbsp extra virgin olive oil

¼ tsp basil

¼ tsp pepper

Salt and pepper to taste

Combine tuna and beans together in bowl with onion; toss to blend. 

In small jar with screw on cover combine vinegar, olive oil, basil and pepper and shake well. 

Divide lettuce and tomato on two salad plates.  Spoon tuna mixture over top and drizzle with dressing; salt and pepper to taste.  Serve with bread sticks.

© Crackerberries 2013

Vegetable Pasta

Egg Plant & White Bean Pasta

FOR BEANS:

1¼ cup dry great northern beans

24 oz chicken broth

½ tsp celery salt

½ tsp Italian seasoning

½ tsp chili powder

½ tsp red pepper flakes

Soak beans overnight.  Drain and rinse.  Place beans, broth and seasonings in crock pot on low setting.  Cover and cook for 6 hours.  Do not remove the cover during cooking.  After 6 hours, stir, cover and let cool for two hours.

FOR EGG PLANT:

4 cups peeled and cubed eggplant (about 1 lb)

¾ cup chopped celery and leaves (I used the tops)

¾ cup chopped red onion

2 tbsp cooking sherry

2 tbsp fresh chopped basil

3 cloves garlic, minced

1 pint stewed tomatoes

½ cup rotini pasta

Combine celery, onion, and garlic in lightly sprayed Dutch oven and cook on medium high just until aromatic.  Add tomatoes, basil, sherry, egg plant and two cups of the beans (not drained).  Bring to boil, reduce heat; cover and simmer for 30 minutes, stirring often. 

Cook pasta according to package directions.  Drain and add to egg plant mixture.  Serve with side salad and bread sticks.

Yield:  6 one cup servings

© Crackerberries 2013

White Bean Stew with Venison

Tuscan White Bean Stew with Venison

2 cups white beans, soaked overnight

6 cups water

1 tsp salt

1 bay leaf

2 tbsp olive oil

1 onion, coarsely chopped

3 carrots, peeled and chopped

3 stalks celery, diced

6 cloves garlic, chopped

½ tsp fresh ground pepper

1½ cups chicken broth

1 cup venison neck meat

Combine beans, water, ½ tsp salt and bay leaf in Dutch oven or kettle.  Bring to a boil over high heat.  Reduce heat to low, cover partially and simmer until the beans are tender (about 1- 1½ hour).  Drain the beans reserving ½ cup liquid.  Discard bay leaf.

Combine reserved liquid and ½ cup of the cooked beans in a bowl or food processor and mash until it forms a paste.  Stir the bean paste into the cooked beans and set aside.

Add olive oil to the kettle to heat.  Stir in onion, carrots and celery and cook 10-15 minutes until tender crisp.  Stir in garlic and cook until softened (2-3 minutes).  Stir in salt, pepper, beans, venison, and chicken broth.  Bring to a boil and reduce heat to low and simmer until the stew is bubbling and thick.  Serve with croutons.

Croutons: 

2 tbsp extra virgin olive oil

3 cloves garlic, quartered

2 slices bread, cut into 1 inch cubes

In large cast iron fry pan, heat oil over medium heat.  Add the garlic and sauté for one minute.  Remove from heat and let stand for ten minutes to infuse garlic flavor into the oil.  Remove and discard garlic and return pan to stove over medium heat.  Add bread cubes and stir often cooking until lightly browned 5-7 minutes.  Transfer to bowl until ready for use.

Venison Neck Roast

1 4-5 lb deer neck roast

Marinade

½ cup cider vinegar

½ cup brown sugar

1 tbsp liquid smoke

1 tsp garlic powder

1 tsp red pepper flakes

¼ cup canola oil

1½ cups chicken broth

1 tsp salt

½ tsp fresh ground pepper

Combine marinade ingredients in large zip lock bag.  Add roast and let stand overnight in fridge.  Remove roast from marinade and place in crock pot.  Discard marinade.

Pour 1½ cups chicken broth over roast.  Add salt and pepper and cover.  Cook on low for 6-8 hours flipping roast half way through cooking time.  Remove and let cool before pulling meat from bone.

© Crackerberries 2013

So, You Like It Hot? White Chicken Chili

2 cups Great Northern dried beans
32 oz. chicken broth
2 whole boneless, skinless chicken breasts
2 tsp cumin
1 bay leaf
2 tsp chili powder
¼ tsp red cayenne pepper
1 cup water, if needed
¼ cup lime juice
1 13.4 oz can diced jalapeño peppers
½ cup mozzarella cheese
Salt and Pepper

Prepared salsa, guacamole & tortilla chips

Everyone says you should soak your beans overnight, wash your beans, pick over your beans, par-boil your beans, and blah, blah, blah. If I’m using the crock pot, I never do. Whatever makes you feel more comfortable is what you should do. My mother always says she can’t make beans like I do … I tell her over and over again … don’t soak them overnight, but she is old and set in her ways. If you try to make a recipe taste exactly like someone else’s recipe without exactly following their recipe, you are just setting yourself up for failure. Sorry but that’s the way I see it.

Place beans, chicken broth, cumin, chili powder, and cayenne pepper, bay leaf, and jalapeño peppers (do not drain) in crock pot. Cover and cook on low for four hours. (DO NOT REMOVE COVER DURING THIS TIME).

Before the four hours are up, prepare the chicken. Wash, and pat dry. Cut into one inch cubes. Brown in non-stick lightly greased skillet until juices run clear. Add lime juice and salt and pepper and cook one minute longer.

Remove cover and stir beans, add chicken and more water if needed. Replace cover and cook 2½-3 more hours, until beans are tender.

Serve with homemade guacamole, salsa and tortilla chips. You may want to have a few slices of bread handy also…THIS IS HOT!


© Crackerberries 2009