White Bean and Artichoke Heart Medley

You'll think you're in the South of France

White Bean & Artichoke Medley

Delicious hot or cold: Serve the white bean & artichoke medley served hot as an accompaniment to lamb or chicken; cold it can be a salad. Garlic and parsley are the other ingredients and maybe a sprinkling of Herbes de Provence.

There is hardly any preparation as the vegetables are canned. My brother arrived after a long journey late at night and was starving so I offered him this mixture and he wolfed it down and requested it again for lunch with some cold chicken.

1 x 14 oz can of cannellini beans – drained and rinsed
1 x 14 oz can or artichoke hearts – drained, rinsed and cut into quarters
2 x large cloves of garlic – minced
1 – 2 tbsp. parsley – finely chopped
Pinch of Herbes de Provence (optional)
2 tbsp. extra virgin olive oil
Salt and freshly ground black pepper

Mix all ingredients together in an ovenproof dish and cook for 10 – 15 minutes (important that they do not get too dried out).

Serves 4.

I’m so happy to have a regular contributor, Jo’s Healthy Kitchen and this week’s recipe. You can read more about Jo’s healthy journey on her site.

Avocado Stuffed Eggs

I’m so happy to have a regular contributor, Jo’s Healthy Kitchen and this week’s recipe with avocado. You can read more about Jo’s healthy journey on her site.

The inspiration for  this recipe started at The Whelk in Westport, CT, where their Green Goddess Deviled Eggs are a very popular item. I only saw them, I didn’t taste them and I didn’t know what made them green. My recipe needs no mayonnaise or buttermilk. The avocado provides all oil needed. Basically, you mash yolks of hard-boiled eggs with a nice ripe avocado, add in finely chopped scallions/spring onions, lemon juice and salt and pepper. If you wanted to go bite size, stuff quail’s eggs. Would be nice for a picnic.

6 x eggs – hard boiled
1 x avocado – cut into chunks
1 x bunch of scallions – finely chopped
1/2 teasp. freshly squeezed lemon juice
Salt and freshly ground black pepper

Halve the hard boiled eggs and place yolks in a bowl.
Add avocado and mash together well.
Add finely chopped scallions and mix together.
Add lemon juice, salt and pepper and mix.
Spoon mixture into egg whites

Tuscan Pork

I’m so happy to have a regular contributor, Jo’s Healthy Kitchen and this week’s recipe, Tuscan Pork. You can read more about Jo’s healthy journey on her site.

Tuscan Pork

Moving on from Umbrian Chicken, here is Tuscan Pork. I ate something like this in a small restaurant in Italy overlooking the wonderfully unspoilt (because it is protected by Unesco) Tuscan countryside.

Take a tenderloin of pork, pour over some extra virgin olive oil and sprinkle with fresh rosemary (bruise rosemary a bit first so smell is released). Roast in oven until cooked.

Take a can of cannellini beans and cook through.

Take a sprig of fresh sage and tear each leaf into small pieces removing them from the vein that runs down the middle. Then take a slice of prosciutto and tear into small pieces (these amounts will be enough for 2 people)

Pour 1/2 tbsp. extra virgin olive oil into a small skillet/frying pan and when sizzling add sage and prosciutto and cook until crisp.

Serve slices of pork drizzled with its juices (diluted with hot water) accompanied by the cannellini beans sprinkle with the crisp sage and prosciutto.

Imagine yourself in Italy as you enjoy this meal…and depending how your reflux is that day, you may or may not indulge in that glass of wine.

Photo courtesy of www.chowhound.com