Cannellini bean mix

Makes a good lunch with cornbread

Ingredients:

1 medium onion chopped
1 green bell pepper chopped (or any colored one)
1 tsp minced garlic, or more if desired
Italian seasoning--sprinkled over
2 pinches fennel seed
2 pinches dried rosemary
pinch or two of dried thyme
1 can cannellini beans drained
1 can diced tomatoes with the liquid (or a can of mixed okra, corn, and tomato--is great -see photo at bottom of recipe.

directions:

place water in non-stick pan (ceramic is what I use).  Cover the bottom of the pan with a bit of water --cook the onion, pepper, and garlic about 5 minutes at medium until they are softened. Add the can of chopped tomatoes and seasonings and cook another 5-8 minutes or until the seasonings flavor it nicely. Adjust spices to your taste. Add the beans and heat until warm.

Serve with cornbread or on rice  or on elbow noodles, or any pasta or however you desire ;-)




or with okra, corn, tomato, red bell pepper

Zucchini Fritters

Love this with marinara sauce and a tad of Parmesan--see photo at bottom of post 

Fritter Ingredients:

• 1 large zucchini (or 2 small ones)
• 1 clove garlic peeled and minced
• 1/4 cup fresh basil we grow our own, but you can find it at any grocery store
• 1/4 cup fresh oregano 
• 1 tbsp lemon zest (didn't have)
• 2 organic eggs or Flax Egg
• 1/4 cup gluten-free flour
• 1/4 tsp onion powder
• to taste salt
• to taste pepper
• oil--a tad for cooking

Optional--little bit of fresh dill, dry dill, or dill pickle juice

Instructions

1. Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture.This step is very important--other wise does not crisp up as well. Meanwhile mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt, and pepper and then add the drained and pressed zucchini.  Mix well to combine. Slowly add flour (I used GF Bisquick), stirring so no lumps form.
2. Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to the pan if necessary.

Nice served with marinara sauce or chopped cucumbers--or with a dip etc.  

Great Northern Bean pasta dish

Ingredients:

Mushrooms (can use a jar of mushrooms)
1 good sized onion chopped
teaspoon of minced garlic
Fresh baby tomatoes-about 5 chopped
fresh basil few sliced up leaves
dried sage as desired
dried thyme as desired
fennel seed (a few pinches--to taste)
Fresh spinach
1 can of Great Northern Beans (or white bean of preference)-drained and rinsed
pasta sauce--
pasta--what ever kind you desire

Place water in large pot to just slightly cover the bottom--saute the above onion, garlic , tomatoes and mushrooms. After about 5 min at the seasonings then at Fresh spinach cooking until wilted.  Add the pasta sauce, and beans until heated through. Check seasoning tasting and adding as desired. Serve over cooked pasta