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Easy Week Night Dinners

Risotto with Asparagus Peas & Crab

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It was Mother’s Day, and my husband was making my all time favorite, Steak Oscar! A perfectly cooked filet, with fresh asparagus, a generous mound of freshly picked crab meat all covered with a beautiful Béarnaise’ sauce. As he was walking out the door on Saturday to do his shopping he had planned to get a couple of King Crab legs, but I cautioned him that I was afraid that that would be way too much crab and that maybe a snow crab cluster would be more than enough. So, he came home with two snow crab clusters, afraid still that he wouldn’t have enough. After watching him crack and clean those crab clusters he ended up with about two cups of crab meat. Way more than we could possibly use for the Steak Oscar. I found myself with the challenge of what to do with the left-over crab. Not really much of a challenge except that there were so many options I found it hard to decide. So, because my husband had so graciously made me my favorite dinner for Mother’s Day, I let him choose dinner the next night with the left-over crab.

His choice; Risotto with Asparagus, Peas, and Crab. This is a twist on my Spring Risotto which is a family favorite when the fresh basil is abundant, and it makes a wonderfully fragrant dish. Today, however, I had to make do with some lemon basil I had dried last fall because that was the best I could do and added some lemon zest to finish it off. You see in my part of the country you don’t plant before Mother’s day as you are still subject to frost, and I had not yet put out my basil plants for the year. The result was a wonderful creamy bowl of heaven.

As I have thought about this it occurs to me that it was a good thing we had the left-over crab, or I probably wouldn’t have thought to use it in Risotto. Now that I have made this, I will do it again but next time I think I might cheat and use canned crab. Much easier than picking your own.

Risotto with Asaparagus Peas & Crab

Marie Cook
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 cup Arborio Rice
  • 3 cups Chicken Broth
  • ½ cup White Wine
  • 2 cloves Garlic Minced
  • 1 ½ teaspoons Basil Dried
  • 1 tablespoon Olive Oil
  • 1 cup Fresh Asparagus Cut into 1" pieces
  • ½ cup Frozen Peas
  • 1 cup Crab Meat
  • ½ cup Parmesan Cheese Grated

Instructions
 

  • In a small sauce pan bring the chicken broth to a slow simmer. While the broth is warming saute the chopped onion in a medium sized skillet in 1T of olive oil until translucent, about 8-10 minutes. Add the Garlic and continue to cook for another minute or so. Add the Aborio Rice and let it get a bit toasty, 1-2 minutes, then add the white wine and basil and bring to a slow boil. When the wine has reduced add the chicken broth a cup or so at a time until the liquid has been absorbed. You don't have to stir constantly just every so often so that the liquid is evenly distributed. When you are ready to add the last 1 1/2 cups of broth add the asparagus and peas and continue to cook until almost all of the liquid has been absorbed, then add the crab and Parmesan cheese and stir to incorporate. Heat through and add salt and pepper to taste.

 

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Roasted Chicken Thighs with Sprouts and Potatoes

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How’s this for a one pan wonder on a cold winters night? What could be better than than roasted chicken thighs with sprouts and potatoes that have been tossed in all that lovely chicken fat.

The secret to this dish is the cast iron skillet, however any oven proof skillet will work. If you try this on a sheet pan the veggies are too spread out and the chicken fat spreads out and drys out while it’s cooking. The cast iron skillet is small enough that all that glorious chicken fat stays close to the veggies, so when the chicken has finished cooking you can toss those roasted veggies in it and not waste a drop.

This is the perfect quick dinner for a busy week night during the holidays.

Roasted Chicken Thighs with Sprouts and Potatoes

Marie Cook
Easy one pan wonder for a cold winters night.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 2 people

Equipment

  • 1 Cast Iron or oven proof skillet 10 inch

Ingredients
  

  • 2 Bone in skin on Chicken thighs
  • 2 small Yukon gold potatoes
  • 12 small Brussel Sprouts
  • 1 tsp Herbs de Provence
  • 1/2 tbsp Olive oil
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 425 degrees. Remove any excess skin from the chicken thighs, pat dry and season with the Herbs de Provence and salt and pepper. Place in the chicken in the cast iron skillet skin side up and put them in the oven. Cut up the potatoes in 1 inch pieces and cut the sprouts in half. Gently toss the potatoes and sprouts in 1/2 Tablespoon of olive oil. After the chicken has been in the oven for 15 minutes arrange the potatoes and sprouts in the pan and return to the oven. After 15 minutes take the pan out of the oven and toss the sprouts and potatoes and return to the oven to finish cooking for 15 minutes. After the chicken has cooked for 45 minutes remove the pan from the oven, take the chicken out and place it on the plates. Then once again toss the sprouts and potatoes in the chicken fat in the pan, season with salt and pepper to taste and serve.

 

 

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Jalapeno Creamed Corn

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The first time I had this was at, of all places, a high end Italian restaurant. As we were perusing the menu one of the side dishes was Jalapeno Creamed Corn, we  we were feeling adventurous and decided to give it a try. Now, I must admit that it wasn’t the best choice of a side dish for our veal Saltimbocca, but it was good enough to try to replicate at home with a more appropriate main dish.

So, I had a pork tenderloin in the freezer and decide that tonight was as good as any for an adventure.  I seasoned up my tenderloin with my favorite spice rub, Pappy’s. This stuff is wonderful and I  use it on pork, chicken and beef when grilling. If you cant’ find it at your grocery store you can buy it on Amazon.

With the pork ready to go, it ‘s time to start on the corn. Now you can use fresh corn if you have it and I’m sure it is wonderful, but who has the time to shuck and cut the corn off the cob when all you have to do is reach into the freezer and pull out a bag of the frozen. Not me that’s for sure. I grabbed an onion, some garlic and a jalapeno I had waiting for me in the crisper and got to it. Now you can make this dish as hot as you like, just add more jalapeno, but a word of caution here…… taste that jalapeno before you add it to the pan. Sometime I will taste one and think, hum, maybe I should use two? And sometimes I taste one and go WOW, half of this baby is all I need. You decide how hot you want it to be. 

Having said that this is a fast and easy side for hot summer nights and as it turned out just perfect with that grilled tenderloin.

Jalpeno Creamed Corn

Marie Cook
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Side Dish
Cuisine American
Servings 4 People

Ingredients
  

  • 3 cups Frozen Corn
  • 1/2 Onion
  • 2 cloves Garlic
  • 1-2 Jalapeno Peppers
  • 1 teaspoon Ground Cumin
  • 1 Tablespoon Flour
  • 1/2 cup Heavy Cream

Instructions
 

  • Dice your onion, mince your garlic and jalapeno. Place a small skillet over med heat and add a bit of oil. Add the onion and saute until it starts to get tender, about 6-8 minutes, then add the jalapeno and garlic and let them start to get fragrant, about another 2-3 minutes. Add the cumin and corn to the skillet and let it start to warm up. You don't really need to cook it just get it good and warm, then add the flour and stir it around in the corn mixture letting it absorb the liquid in the pan. Add the cream and bring the heat to a gentle boil so that the cream will thicken and become saucy. Salt & Pepper to taste.

 

Cream of Onion Soup

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I have a great recipe for French Onion Soup that I make once a year because it’s a two day process and while I admit it worth it, sometimes a nice warm bowl of onion soup sounds good.  So I decided to see if I could come up with one that’s a little bit different and much quicker. That’s how I came up with Cream of Onion Soup.

I didn’t want to try to replicate French Onion Soup, I wanted something lighter and creamier. So I decided to try it with chicken broth instead of a beef broth base and added a bit of cream at the end to give it some depth.

Cream of Onion Soup cooks up in about an hour because it takes some time for the onions to caramelize but give it the time it needs and don’t try to rush it. It will be worth it in the end.

Top it off with some fresh chives or some garlic croutons and you have a great and easy weeknight meal.

 

Cream of Onion Soup

Marie Cook
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American, French
Servings 6 people

Ingredients
  

  • 4 medium Yellow Onions
  • 1/2 Stick Butter
  • 1/4 cup Flour
  • 1 clove Garlic minced
  • 6 cups Chicken Broth
  • 1 tsp Thyme
  • 1 tsp Basil
  • 3 Tbsp Dry Sherry
  • 1 cup Heavy Cream

Instructions
 

  • Thinly slice the onions and saute in the butter with a pinch of salt until soft and golden brown, about 30-40 minutes. Add the garlic and cook for a minute or so then add the flour and stir to coat the onions. Add the chicken broth, thyme, basil and sherry and cook for another 20 minutes or so to let the flavors marry and the soup to thicken up a bit. Add the cream and salt and pepper to taste.
    Serve with chopped fresh chives and garlic croutons.

 

Italian Beef

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It was Circus Week in St Louis last week. The St Louis Shriner’s put on a circus every year as their main fund raiser for their children’s hospital. While it’s a lot of work, it’s also a good reason to have a party.

This year my husband and I were in charge of putting all the evening events together for his group. We decide that Saturday night would be the perfect night for a wine tasting. My job was to come up with the main dish for the pot luck following. Now, keep in mind that we hold this event in a tent on a parking lot with no access to a sink or water and limited access to electricity.

With that in mind my first thought was my old stand bye, Italian Beef. It’s easy. It can sit in a crock pot on low for hours and everyone loves it. I have made this for Halloween block parties, business trade shows, christenings and even Christmas Eve.

Just set up the sandwich station with hoagies and slider buns, sliced mozzarella cheese and some sauteed onions and let everyone fix it how ever they like it. Pair that with a couple of salads and desserts and you’ve got the perfect parking lot pot luck dinner.

If by chance you happen to have left overs, it also freezes beautifully. So, pull out those plastic containers, fill them up and pop them in the freezer. Next month when you’re trying to come up with something fast and easy for dinner, you’ll be glad you did.

Italian Beef

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Prep Time 10 minutes
Cook Time 6 hours
15 minutes
Total Time 6 hours 25 minutes
Course Main Course
Cuisine Italian
Servings 15 people

Ingredients
  

  • 1 3-4 lb Chuck Roast
  • 2 pkgs Good Seasons Zesty Italian Salad Dressing you want the dry packages
  • 1 10oz jar Sliced Pepperoncini Peppers juice and all or to taste
  • 6 oz Beer

Instructions
 

  • Place all the ingredients in a crock pot on high and cook for 6-7 hours. Remove the meat and let it cool, then shred it up and return it to the juices in the crock pot.
    Serve on Hoagie Buns with sliced mozzarella cheese and sauteed onions.

 

Spring Risotto

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Spring Risotto is one of my favorite summer time dinners. I wait and watch the herb garden every year until I see the Lemon Basil and Lemon Balm start to take off, then I know it’s time for Spring Risotto.

This is such a light lemony treat that’s packed with fresh herbs and asparagus, peas and corn just waiting for you to add your chicken or shrimp.

If you haven’t added Lemon Basil and/or Lemon Balm to your herb garden you should, they are absolutely wonderful. The lemon flavor that they have is soft and delicate instead of sharp and acidic the way a real lemon is and the flavor of the lemon really makes all the fresh veggies shine.

Now, I plant my basil in the ground, but I will give a word of caution here; plant the Lemon Balm in a pot and cut it back before it goes to seed. This stuff is wonderful in salads, risotto, iced tea and so many other things, but it spreads like wild fire. The first time I planted it I put it in the ground with all of my other herbs and it went crazy, as it went to seed it spread out into the yard and I had it growing everywhere. I still have nightmares about it coming to take over the entire yard.

Risotto is a simple one pot meal that you can do so much with. I know a lot of people think that risotto is a complicated dish that you have to stand over and stir constantly but nothing could be further from the truth. Now, don’t get me wrong, you do have to watch it and pay attention to it but you don’t have to stand over it stirring it constantly. Just give it a couple of stirs every time you add liquid and let it do it’s thing. I usually get it going  and make my salad and bread while it’s cooking and in 20 minutes or so dinner is ready.

The tricky part of risotto is getting the temperature right. You want a very slow boil, just a few bubbles here and there. If you get it going to fast your liquid will evaporate before the rice is finished cooking and your risotto will be crunchy. This is fixable. I always taste it as it is finishing up and if it’s crunchy and I’ve used all my broth I just add some more hot water to it and let it cook a bit longer. You can add more broth if you want to but the seasoning and flavor is already in the pot so water works just fine.

Add this one to your summer rotation, you’ll be glad you did.

Spring Risotto

Marie Cook
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2 people

Ingredients
  

  • 1 Large Boneless Skinless Chicken Breast
  • 1/2 Onion
  • 2 Cloves Garlic
  • 1 Tbsp Olive Oil
  • 1 Cup Arborio Rice
  • 3 Cups Chicken Broth
  • 1/4 Cup White Wine
  • 1 Cup Chopped Asparagus
  • 1/2 Cup Frozen Peas
  • 1/2 Cup Frozen Corn
  • 1/4 Cup Chopped Fresh Basil
  • 1/4 Cup Chopped Lemon Basil
  • 1/4 Cup Lemon Balm
  • 1/2 Cup Grated Parmesan Cheese

Instructions
 

  • Put the 3 cups of chicken broth in a sauce pan and let it start to get warm. Cut the chicken into 1 inch pieces and brown in 1 Tbsp olive oil until golden brown. Chop the half onion and add to the skillet and continue cooking until the onion starts to get soft. Add the garlic and stir for a minute or so. Add the rice and let it toast for a minute or so, then add the white wine. At this point you want to add a couple of ladles of broth to the rice mixture and let it simmer gently until almost all of the liquid is absorbed, then add another couple of ladles of broth. Continue this process until you get down to about 2 ladles of broth. This is when you want to add the asparagus and continue cooking. When almost all of the liquid is absorbed give it a taste to make sure the rice has finshed cooking, if not add more liquid. When the rice is tender add the peas, corn, fresh herbs and let it heat through. Right before serving add the parmesan cheese.

 

Egg Salad

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It’s summer time. Time for easy cooking and cool salads. There’s nothing better on a hot day than a serving of good old fashion Egg Salad stuffed into one of Tony’s tomatoes.

https://tomatotony.xyz/

 If you live in the greater St Louis area click on the link above and have Tony bring you some of the best Tomatoes in the area and other local produce year round.

My herb garden is in and growing like crazy. As I was watering I noticed that the Dill had shot up at least a foot and the chives were bounding back after their first cutting and I thought to myself that it was time for Egg Salad.

I like my Egg Salad with lots of fresh dill and chives. The herbs add add such a wonderful freshness to the creamy eggs. I also switch mine up by using a whole grain mustard. It’s less mustardy than regular mustard and those little seeds add texture and pop when you bite into them.

When you watch as many cooking shows as I do you pick up all kinds of great tips. This one is for cooking perfect hard boiled eggs every time. I always used to put my eggs in pan with cold water and bring it to a boil and let them boil for 8-10 minutes. Sometimes they came out okay but more often than not they had that layer of Green around the yoke which I never found to be pleasing and they could be over done. Then one day I saw a show where they put the eggs in a pan of cold water, bring it to a boil, cover and take it off the heat. Let it rest for 10 minutes and then drain and rinse the eggs in cold tap water. Perfect every time. I’ll never try to second guess myself ever again.

Fast, Simple, Fresh and Easy for a hot summer day. Serve over a fresh Tomato, on a bed of lettuce, or dark pumpernickel bread.

Egg Salad

Marie Cook
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Prep Time 10 minutes
Cook Time 15 minutes
Course Salad
Cuisine American
Servings 2 people

Ingredients
  

  • 6 Hard Boiled Eggs
  • 1/2 cup Mayonnaise
  • 1 tbsp Chopped Fresh Dill
  • 1 tbsp Chopped Fresh Chives
  • 2 tsp Whole Grain Mustard

Instructions
 

  • Place 6 eggs in a pan of cold water, bring to a fast rolling boil, cover and take off the heat. Rest for 10 minutes, then rinse under cold tap water. Peel and dice eggs. To that add Mayonnaise, Dill, Chives, Mustard, and mix well. Salt and pepper to taste.
    Refrigerate a couple of hours before serving.

 

Fresh Green Beans

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This is one of my all time favorite meals, usually reserved for mid summer when the fresh beans are available, but when you have connections you can enjoy them most any time of the year.

When Tony Tomato sent me a text and said he had fresh green beans by the bushel, did I want any, I didn’t have to think twice. You better believe I did. I emailed the cookbook club and we put together an order of Green Beans, Leeks, Berries and Fresh Herbs to split up.

You must admit that’s quite a haul of goodness laying all over my garage floor. This has really been fun, with everyone under lock-down this has given us a way to stay connected and have some really great food. Before you know it I may  have a vegetable stand in my driveway.

This is a no recipe, recipe. Meaning that all you really have to do is throw all of the ingredients in the crock pot and let it do it’s thing for several hours and before you know it  you have dinner. Serve this up with sliced fresh tomatoes, and cornbread and you have the perfect mid-west summer dinner. Just like Mom used to make.

There really is nothing quite like fresh green beans and new potatoes that have simmered all day in a broth of ham hock and onions. The juice, or Pot Liquor, as they say in the south is beyond words and you won’t want to miss a drop, so grab a big spoon and dig in.

Fresh Green Beans

Marie Cook
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Prep Time 20 minutes
Cook Time 6 hours
Course Main Course
Cuisine American
Servings 6 People

Equipment

  • Crock Pot

Ingredients
  

  • Fresh Green Beans
  • Chopped Onion
  • Ham Hock
  • New Potatoes
  • Salt & Pepper to Taste

Instructions
 

  • This is a no recipe, recipe. You can make this with any amount of beans, onions and potaotes you like or happen to have on hand and it will turn out beautifully. Just clean and half your green beans, chop up some onion and put them in a crock pot with the biggest juicest ham hock you can find. (If you can't find a ham hock you can use a ham bone or simply cut up some big pieces of ham from a ham steak and that will work as well.) Add enough water to just cover the beans and cook on high for 4-6 hours until the beans are soft and the ham is falling apart tender. About an hour before you want to serve wash and quarter several new potatoes, use as many as you like and add to the crock pot with salt and pepper. Wait to salt until you add the potatoes as the salt will cause the beans to break down too fast if you add it at the begining.
    Serve in a shallow bowl with lots of fresh corn bread.

Spinach Bacon and Mushroom Quiche

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When you have several pounds of fresh spinach to use up you start to get creative. Years ago when I first moved to St Louis there was a restaurant here called Tippin’s and they specialized in pies; all kinds of pies, they had fruit pies, cream pies and believe it or not quiche.

That was the first time I had Spinach Bacon and Mushroom Quiche and it was love at first bite. The best thing about Tippin’s was that you could walk up to the counter and buy a whole pie to go. This was one of my favorite dinners when I didn’t feel like cooking after a long day and I was so sorry when they closed down here.

So, when I found myself with an over abundance of fresh spinach I thought, why not try to make one. After all I had a frozen pie crust in the freezer, bacon, eggs, onion, I think I can do this.

I scoured recipes for quiche until I felt comfortable with the mix of ingredients and decided to just jump in there and see how it turned out.

Most of the recipes I found called for you to pre-bake the shell, so I did, but I wouldn’t do again,  it was over done by the time the quiche was finished and really isn’t necessary. So from now on and in this recipe I will skip that step.

Quiche is really very simple, it’s just eggs, a little cream, some cheese and what ever else you happen to have in the fridge, mix it together, pop it in the oven and in 45 minutes or so you have dinner. It’s a great way to use up left overs or those little bits of frozen vegetables that you have bagged up in the freezer just waiting for something……

So next time you’re at the store pick up a frozen pie crust or two and keep it in the freezer for quiche, it makes a great dinner with little effort.

Spinach Bacon and Mushroom Quiche

Marie Cook
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Prep Time 15 minutes
Cook Time 45 minutes
Course Breakfast, Main Course
Cuisine French
Servings 6 people

Ingredients
  

  • 1 Frozen Pie Shell
  • 5 Slices Thick Cut Bacon
  • 1/2 Small Onion Chopped
  • 8 Med Mushrooms Sliced
  • 2 Cups Chopped Fresh Spinach Loosly packed
  • 4 Eggs
  • 1 Cup Heavey Cream
  • 1 Cup Shraeded Italian Cheese Blend
  • 1/2 tsp Salt
  • Freshly Ground Pepper

Instructions
 

  • Take the pie crust from the freezer and let it thaw. I usually put it in the fridge over night then when I'm ready to cook it is too. Place the pie crest in a pie pan, crimp the edges if you want to and set aside. Slice the bacon into 1/4" strips and fry up in a small pan until crispy. Remove and set aside. Add the mushrooms, onion, spinach, salt and pepper to the pan and suate until soft. Remove from the heat and let it cool. In a small bowl beat the eggs unitl smoooth and add the cream and cheese, When the veggies are cool add them and the bacon to the egg mixture, stir well to incorporate and fill the pie pan with the egg mixture. Bake in a 375 degree oven 45-50 minutes until the custard is set and a knife comes out clean.
    Let rest 10 minutes before serving.

Italian Bean Soup

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If you’re like most everyone these days your stuck in your house looking for something interesting to do and thinking about what  you’re going to eat. This is one of my favorites.  It’s a pantry staple, one pot meal that’s hearty and satisfying. I probably make this twice a month all winter long because I always have the ingredients on hand and it’s fast and easy.

All you do is brown up some Italian sausage and start opening cans. 20 minutes later you have dinner. I was watching Rachel Ray one morning several years ago and she was making one of her famous “Stoups”. You know, not quite a stew but hearty enough to be a full meal. Well in her version she used pasta and made this a pasta fagioli. Now anyone who knows me knows I’m not a huge pasta fan, too carb heavy, but what she had going on looked really good and quick and easy. So, I decided to make my own version minus the pasta and with extra beans and veggies. Turns out Rachel was on to something and this has been part of my meal rotation ever since.

This recipe calls for 1/2 pound of Italian sausage. Trust me, that is really all you need, just enough to give it the flavor your looking for. Don’t use a whole pound, it’s just overwhelming if you do. I always buy a pound in bulk, use half and put the other half in the freezer for next time. If you can’t find bulk sausage then links work perfectly fine, you just need 2 and simply cut them out of the casing and brown like you would hamburger.

Italian Bean Soup is as healthy as it is versatile. I ran it through my fitness pal just to get an idea on the calorie count and to my surprise it came in at just under 375 calories per serving. Pair it with a crusty piece of garlic bread and you’ve got dinner for under 500 calories. Let’s face it you can’t beat that.

When it come to versatile well, you can add and substitute tons of different things to change it up. It just depends on what you have in the pantry and your specific taste.  Spinach or kale make a lovely addition to this if you happen to have it on hand. You can also change up the beans, so if you don’t have garbanzo beans just use two can of kidney or cannellini or even pinto beans for that matter. If you’re cooking for a crowd and want to stretch this add some pasta and make it a true Pasta Fagioli.

Oh Yea, one other great thing about this recipe, It freezes beautifully. So make up a big batch and put some in the freezer for later. You’ll be glad you did.

 

Stay Healthy my friends!

 

Italian Bean Soup

Marie Cook
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Prep Time 15 minutes
Cook Time 20 minutes
Course Soup
Cuisine Italian
Servings 6 Servings

Ingredients
  

  • 1/2 lb Italian Sausage
  • 1/2 medium Onion Chopped (about 1 cup)
  • 2 Carrots Diced
  • 2 stalks Celery Diced
  • 2 cloves Garlic minced (1t garlic powder)
  • 1/2 Bell Pepper (Any Color) Minced (optional)
  • 1 14.5 oz Can Chicken Broth
  • 1 14.5 oz Can Diced Tomatoes
  • 1 14.5 oz Can Garbanzo Beans
  • 1 14.5 oz Can Kedney Beans
  • 1 14.5 oz Can Cannellini Beans
  • 1/2 cup Red Wine
  • 1 tsp Kosher Salt
  • 1 tsp Fennel Seed
  • 1 tsp Dried Basii
  • 1 tsp Dried Oregano
  • 1/4 tsp Crushed Red Pepper Optional

Instructions
 

  • Brown sausage in large dutch oven or soup pot. When brown add onion, celery, carrot, garlic and kosher salt and sauté until vegetables start to soften. Add chicken broth, tomatoes, wine and spices and scrape up any brown pieces off the bttom of the pan. Add beans, liquid and all to the pot. (Your making soup so you will need the liquid) Simmer for 15-20 minutes and serve with freshly grated paresan cheese and garlic bread.

Notes

I have added chopped Kale and Spinach when I add the beans and it is a great addition