Today I made the Linked 15-minute Garlic Parmesan White Bean recipe. Quite easy. In place of the aleppo pepper I used 3/4tsp paprika plus 1/4 tsp chipolte chile pepper. Used all parmesan cheese instead of both parm and romano.
The plan was to have some for lunch, then serve it as one of the side dish with the salmon dinner we were serving to friends. At lunch I realized it tasted a bit too acidic, double checked to find I had used 1/2c lemon juice (not 1/2 lemon). Reheated it at dinner with extra parm cheese on top, warned the guests of the situation.
So I made the White Bean recipe today - it was delicious! However, I did not have the aleppo pepper so I used 1/2 tsp cayene and 1/2 tsp smoked paprika. Definitely made the beans hotter than I like. I would probably change that to 1/4 tsp cayene and 1/2 tsp smoked paprika. Had everything else and it is scrumptious adding to my protein for the day. I really need to keep the protein up and it is amazingly hard unless you have a lot of meat of some kind mixed in. I might add some chicken thighs to the beans next time to amp it up. Thanks for the recipe, it’s a keeper!
What I like about the White Bean recipe is that I could include it in a buffet if guest list includes a vegetarian. Hmmm… if vegan perhaps I could serve the parm cheese on the side, though consistency would be different.
For myself, I’ve had a nice lunch with a bit of it heated up along with a salad. I might try it as a spread (hot or cold) on bread or crackers.
I like having frozen cod in the freezer. A 5oz serving has 25g protein, 100 calories. Tonight I am home alone, sauteed it in a bit of butter. Served with side dish of leftover zoodles from last night’s dinner. Other suggestions welcomed.
I do the same with 4 oz. Atlantic salmon (with skin)- eat it 3 x week sauteed in olive oil and basted in (a bit) of butter at the end for crispy skin. 25 grams of protein as well. Butter not the healthiest option but does add to the taste.
That’s a great idea. We usually have tortillas in the fridge. Do you have any favorite kinds/brands? (My husband prefers flour tortillas, but I’m trying to get him to consider corn tortillas too.)
We use organic roti-chapiti from Costco as tortillas. I buy the big pack and freeze in smaller quantities. They defrost quickly and you just cook them on each side for a min or do. To me they taste better and are thinner than traditional tortillas, and ingredients are cleaner.
Thanks. I am a Costco member but get overwhelmed by the big packages. Freezing is a good idea.
I’ve been amazed how many tortilla packs seem not-clean ingredients, rate very low on my Yuka food/shopping app. In my freezer now is an untried pack of blue corn tortilla from Natural Grocers - they say they are partially cooked… something new to try.
Do you have any local tortilla bakery/factories? Locally here we have a couple and even some of the big box stores carry their products. I feel they are more likely to have less preservatives and stuff.
With fish tacos I prefer a corn tortilla. You do you!
I love flour tortillas but corn tortillas are less calories and gluten free. Corn also are migraine friendly for one of my kids. I look for corn tortillas that have minimal ingredients. They don’t fold as nicely as the Mission brand. If i’m not being particular about ingredients I like the Mission thin corn tortillas for tacos.
Our Costco sells Tortilla Land flour tortillas in the refrigerated section. They cook pretty quick in a pan. They are on the thin side. The ingredients aren’t bad but I think they do contain seed oils.
A flour tortilla warmed on a gas cooktop with peanut butter and jam is delicious.
I prefer flour tortillas to corn. They are easy to heat in a toaster with bagel-sized slots. I fold each tortilla into half, then fold into half again and toast the folded tortillas to a crisp or just to warm them up, depending on what they’re used for.
