SALMON WITH SPINACH & WHITE BEANS
My husband, Oscar, is a Southerner at heart. This salmon with garlicky beans and spinach won him over at first bite. -Mary Ellen Hofstetter, Brentwood, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Rub fillets with 2 teaspoons oil; sprinkle with seafood seasoning. Place on a greased rack of a broiler pan. Broil 5-6 in. from heat 6-8 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add garlic; cook 15-30 seconds or until fragrant. Add beans, salt and pepper, stirring to coat beans with garlic oil. Stir in spinach until wilted. Serve salmon with spinach mixture and lemon wedges.
Nutrition Facts : Calories 317 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 577mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
GARBANZO BEAN SOUP
Make and share this Garbanzo Bean Soup recipe from Food.com.
Provided by Naner
Categories Clear Soup
Time 1h
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add all ingredients to stock pot.
- Cook on medium heat for about 20-25 minutes, until potatoes are tender.
- Serve in soup bowls, and sprinkle with grated cheese and serve with warm tortillas or corn muffins.
- Enjoy.
CHICKPEA AND WHITE BEAN SOUP
Make and share this Chickpea and White Bean Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 3h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cold soak or quick soak the chickpeas and beans together in the same pot.
- Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly.
- Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
- Heat oil in a 6-quart heavy pot over medium heat.
- Stir in the onions and garlic; cook, stirring, until golden, about 10 minutes.
- Add in the potato and stir until the pieces begin to stick to the pot, about 3 minutes.
- Stir in the carrots; cook until they wilt, about 2 minutes.
- Pour the crushed tomatoes with their liquid into the pot and bring to a boil.
- Pour in the hot water; add the rosemary, bay leaves, and crushed pepper flakes.
- Add salt to taste.
- Drain the chickpeas and cannellini and add to the pot.
- Bring to a boil, then adjust heat to a gentle boil.
- Cook, semicovered, until the chickpeas are tender, about 2 hours (at this point the cannellini will be very tender).
- While the soup cooks, check the level of the liquid; there should always be enough liquid to cover the beans generously; if not, add hot water as necessary.
- Make pesto-combine the basil and olive oil in the work bowl of a food processor or the blender jar.
- Process until the leaves are chopped fine.
- Add the grated cheese and continue processing until the mixture forms a rough paste; set aside.
- Stir in broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is al dente; add water as necessary, if the soup becomes too thick while cooking the pasta (if you are cooking the soup in advance, do not add the pasta until you reheat the soup).
- Serve soup immediately; stir a dollop of basil pesto into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.
Nutrition Facts : Calories 533.4, Fat 17.8, SaturatedFat 3.2, Cholesterol 27.4, Sodium 167.3, Carbohydrate 73.7, Fiber 17, Sugar 8.7, Protein 22.2
SALMON AND GARBANZO BEAN SOUP
This easy and unbelievably delicious salmon soup is ready in just twenty minutes!
Provided by cyrus
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Cook bacon in a large pot over medium-high heat until the fat has rendered out and the bacon begins to crisp. Pour out the excess grease, then stir in the onion. Continue cooking and stirring until the onion has turned golden-brown, 5 to 8 minutes more. Add the salmon cubes, and cook gently until they turn opaque on all sides, but are not yet cooked in the center.
- Increase heat to high, and pour in the chicken broth. Once the soup begins to simmer, reduce heat to medium-low, and cook for 10 minutes. Stir in the spinach and garbanzo beans, return to a simmer, then season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 14.2 g, Cholesterol 38.1 mg, Fat 10.1 g, Fiber 3.4 g, Protein 17 g, SaturatedFat 2.5 g, Sodium 423.3 mg, Sugar 0.8 g
GARBANZO SOUP WITH HAM AND BROAD BEANS
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Over moderate heat, melt the 3 tablespoons of butter in a heavy 3 or 4-quart soup pot. When the foam subsides, add the chopped onions, carrots and celery and cook, stirring almost constantly, until the vegetables are wilted but not brown. Pour in the stock, add the optional ham bone and the bouquet, and bring to a boil. Then lower the heat and, with the pot half covered, simmer slowly for about 1/2 hour.
- Add the chickpeas, the ham, the broad beans (or string beans), and the cubed potatoes and continue to simmer until the potatoes are tender. Remove the ham bone. Season the soup with salt and freshly ground pepper, to taste, and serve sprinkled with chopped parsley in large, deep soup plates.
SALMON AND CHICKPEA SALAD OVER CHILLED MIRIN RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 7m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together mayonnaise, lemon zest, garlic powder, and wasabi paste. Fold in salmon, chickpeas, celery and cilantro. Season, to taste, with salt and black pepper.
- In a medium bowl, combine rice and mirin. Toss to combine and season, to taste, with salt and black pepper. Place a large lettuce leaf on each plate. Divide rice among lettuce cups. Spoon salmon mixture over rice.
LEMON SOUP WITH GARBANZO BEANS
Categories Soup/Stew Bean Citrus Herb Wheat/Gluten-Free Lemon Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine broth, garbanzo beans, garlic, turmeric and cumin seeds in large saucepan; bring to boil. Reduce heat and simmer soup 15 minutes. Whisk eggs and lemon juice in medium bowl until well blended. Gradually whisk 2 cups hot soup into egg mixture. Return egg mixture to saucepan; stir over medium-low heat until heated through, about 5 minutes (do not boil). Add cayenne pepper. Season with salt. Ladle soup into bowls. Sprinkle with mint and serve.
SALMON AND GARBANZO BEAN SOUP
This easy and unbelievably delicious salmon soup is ready in just twenty minutes!
Provided by cyrus
Categories Seafood Soup
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Cook bacon in a large pot over medium-high heat until the fat has rendered out and the bacon begins to crisp. Pour out the excess grease, then stir in the onion. Continue cooking and stirring until the onion has turned golden-brown, 5 to 8 minutes more. Add the salmon cubes, and cook gently until they turn opaque on all sides, but are not yet cooked in the center.
- Increase heat to high, and pour in the chicken broth. Once the soup begins to simmer, reduce heat to medium-low, and cook for 10 minutes. Stir in the spinach and garbanzo beans, return to a simmer, then season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 14.2 g, Cholesterol 38.1 mg, Fat 10.1 g, Fiber 3.4 g, Protein 17 g, SaturatedFat 2.5 g, Sodium 423.3 mg, Sugar 0.8 g
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