The cooking adventures continue!
Not only are we trying new dishes, gathered from cookbooks, family recipes, magazines and the internet, but some of my cooking skills have actually improved! The biggest step forward seems to be in timing out multiple dishes for a single meal. Regrettably, I have no tips on how to do that. It’s just practice and getting more comfortable in the kitchen. Also, it is my strong belief that I’m making less of a mess each time. I was somewhat notorious for turning our counter into a disaster area. Oh, and the actual cooking is going well, too.
One of my favorite finds over the past few weeks has been a white bean salad that I found in an old issue of Real Simple. It’s insanely easy and ready in about 10 minutes. A healthy side dish with a fresh taste, it goes with any number of main dishes and is a perfect quick-fix for potlucks and BBQs. It’s also so light (and did I mention easy?) that I’ve been making batches to keep in the fridge for a snack. Give it a go – I hope you enjoy it as much as I do!
Real Simple – October 2011
2 tablespoon red wine vinegar
2 tablespoon olive oil
2 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
3 can (15.5 oz) cannellini beans (rinsed)
1 bell pepper (chopped)
1/2 small red onion
2 teaspoon thyme leaves (full disclosure, I’ve been using lemon thyme, only because it’s doing better than the German thyme in my garden)
1. In a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper.
2. Stir in cannellini beans, pepper, onion and thyme leaves.
3. Serve cold or at room temperature.