Yesterday was the first day I really didn’t like being gluten-free. Normally, I’m happy-go-lucky, I love the challenge, and I bask in the neatness of eating gluten-free. Not yesterday.
Just getting back from our trip to PA, I didn’t have anything readily available for lunch. Michael’s lunch meats and fake sandwich cheese lurked in the meat drawer… but they just weren’t appetizing (not to mention probably full of gluten)… So I ate a piece of GF bread from last week and guzzled an apple juice. Not so yummy. It was the first time in this GF journey that I just wanted to run out and get a pizza, or a bucket of KFC like we used too…*sigh*
While, I truly was in no mood to cook, I was determined to make something easy and delicious for dinner. I wanted something vegetable-y and homey. I hadn’t eaten an enormous amount of vegetables on this trip…and sometimes you just want good cooked veggies. At least I do.
Once back from the infamous weekly trip to Walmart, in which we always end up getting and spending way more than was necessary, it was time to cook dinner. I glanced over at the Taste of Home, Light and Tasty magazine I had picked up while in PA. Flipping through, I got to page 33… and I saw something incredibly vegetable-y and naturally gluten-free… oh what could better!
Just because this was the funniest picture I took yesterday...
this is my deaf cat Mitten...
apparently I caught him right before a yawn...
I’m not normally a big fan of beans. I like the occasional 3 bean salad, green beans of course (we eat them every week), sometimes red kidney beans in my chili, and garbanzo beans about twice a year when I’m craving homemade hummus. Other than that, beans aren’t normally on the grocery list.
But I happened to have a can of white kidney beans, also called cannellini beans, that the recipe called for. The recipe basically sautéed them with onions and green pepper and tomatoes. Sounded good to me… and easy. I could make that as a side to the boneless pork chops I was frying.
Even better, Linda Arnold, the contributor of the recipe, stated that she made it for lunch because it met her gluten-free diet needs. Well goodness, even the contributor was gluten-free, I had to make it now!
I served this up with pan-fried boneless pork chops and brown rice. It was delicious, frugal, super quick, and very easy! There was also plenty leftover for lunch today. Thanks for the great recipe Linda!
Warm Tuscan Bean Salad
Contributed to Light and Tasty Magazine, Nov. 2007
By: Linda Arnold
- 1 small onion, thinly sliced
- 1 small green pepper, chopped
- 1 garlic clove, minced (I think I used 3 actually…vampires away!)
- 3 tsp. Extra virgin olive oil
- 1 large tomato, coarsely chopped (I used a handful of grape tomatoes, chopped)
- 1 tsp. dried basil
- 1 tsp. dried oregano
- ¼ tsp. salt (I used kosher, to taste)
- ½ tsp. pepper (freshly ground was excellent in this!)
- 1 can (15 oz.) cannellini beans or white kidney beans, rinsed and drained
In a large nonstick skillet heat oil until warm. Add onions, green pepper, and garlic and sauté until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.
Check back tomorrow for a great apple and quince pie!