Geetha's Kitchen

Caldo Verde is a classic Portuguese soup with luscious potatoes, hearty greens, and plump beans. I was intrigued by this soup when I saw a program where this soup was featured many years ago. It is a hearty and comforting soup to satisfy the hunger pangs with minimal ingredients and work. Although similar to Mess of Greens Soup , it is simpler and a bit different. It is a snap to prepare especially if you have leftover mashed potatoes and some cooked beans waiting in the fridge or freezer; canned kidney beans may be used as well. If you like to cook your own beans, check this post ; it is quite easy, tasty, and economical! I make two versions of Caldo Verde (at least): one with regular potatoes and another with sweet potatoes depending on what's available in my pantry! The bean choice can vary too - use any dry beans cooked until soft but not mushy.  The potatoes may be left in chunks or mashed and added to the soup.  I use different types of greens based on availabil...

Sizzling Tortilla Soup is a lovely rib-sticking, comforting, filling, and nutritious soup. Although called Tortilla soup, it is full of  plump beans, tomatoes, and sweet corn. If you like more veggies, carrots, celery, bell peppers, zucchini, etc maybe added for a veritable feast in a bowl. Notes: I make this soup with Pinto beans; you may use your favorite beans like Lima, Black, Great Northern, Peruvian or Kidney beans, etc if you prefer. Canned beans maybe used also in a pinch. Do include some fresh ingredients for toppings; they really brighten the soup. Use frozen corn kernels for ease of cooking if you prefer. If using frozen corn, omit the step of simmering the corn-cobs in the broth. If you prefer not to use tortilla chips, warm corn tortilla pieces are wonderful too as a topping or garnish. 8 Servings INGREDIENTS: 2 cups Dried Pinto Beans 3 cups vegetable broth or water 1 onion, diced 2-3 cloves garlic, minced 1-2 jalapeño, minced ...

Beans are perhaps one of the most overlooked foods even though they are probably the most cost effective foods known to man! Legumes are versatile super foods which make great additions to our diet as they are powerhouses of good nutrition and good taste. They are readily available everywhere and can be stored for long periods without any special equipment like freezers or refrigerators. The benefits of beans are as numerous and varied as the number of types of beans - let me count the ways :D. I will try my best to list as many as I can. Congenial gifts of bounteous beans Nature-cooked into glorious grains; Conjured by her the riches so held Pretty and plumb in their various shells. Nurturing all with fiber and more Filling us with good health to the core; With antioxidants, anthocyanins, Bringing sweet healing to cure evermore. And still more, with iron and vitamins galore Without any fat ne'er cease to amaze; Oh, eat them daily as never before ...

Lentils, Peas, Red Chori, Mung, Brown Chick Peas Dry ones in the foreground; soaked ones behind It is very easy to sprout various dried beans and peas. Sprouting does take a little planning though; it takes about 2 to 4 days from start to sprout (in warmer weather the seeds sprout quicker). This is also an educational and fun "cooking" activity for children - they can eat their experiment :) !! As you probably know, children will most likely eat what they help prepare. You don't need any special equipment for sprouting; just any bowl and a clean piece of cloth will do. I like using glass jars for my sprouts; I love watching the progression from seed to sprout. It is fun to have a few types going at the same time. I sprout and store the different types of beans in their own containers and mix them for specific dishes as needed. Sprouts make a nice addition to all types of dishes - salads , Chundal , Bajji , Adai , Corn Cakes, Molakootal, Kootu, stir-fries, c...

My family got tired of the usual bag lunch fare; so I had to do some quick thinking to find some alternatives to the regular sandwiches and so on. I sent this Black Bean Salad in the lunch one day and they loved it! Just popped some in a resealable plastic bag and included a spoon to eat it. No more peanut butter (we still love PB) or plain stuff for my family :)!  Here is the simple recipe: make fresh cooked beans or get a can. I usually use 2 cups of beans and save half the beans and the broth for soup or Casamiento. Note:  Probably one can (at least 16 oz. I would think) might be equivalent to the yield from one cup of dry beans. Ingredients: 1 cup Black Beans 1 sprig each Oregano and Marjoram (or use 1/2 tsp of dry) 1 small Red Bell Pepper 1 cup Corn Kernels, defrosted 1/2 small Red Onion 1 large Roma or regular Tomato 1 Jalapeño chili (optional) 1 clove Garlic Salt to taste 2 tsp Extra Virgin Olive Oil (optional) 1/2 Lemon or...

Frijoles Frijoles Mexicanas or just plain melt in your mouth pinto beans are so satisfying! It is an amazingly simple dish and people don't often believe that there is not a drop of oil or butter in it. I learned to cook pintos from my friend Pat a loooong time ago and she used to put a little butter at the end. I used to put a tiny bit of olive oil instead for its health benefits until I saw that Anna doesn't add any fat at all. So now I don't add any either. Amma loved this pinto bean dish and would say, "I will make the salsa if you make the beans". Children of all ages (ours and their friends) love to make their own tacos, tostados, nachos, or burritos with Frijoles! 8 Servings Each 3/4 cup serving contains: 70 calories Ingredients: 2 Cups Dry Pinto Beans 2 tsp Salt 1 Dry Red Chile, or 1 hot green Chile (Optional) 2-4 Tbsp Mexican Seasoning Spice Mix (for spicy Frijoles), optional To Serve: Warm Corn/Whole Wheat tortillas or ...