Three Bean Salad

You guys, I have a story to share.

And it has absolutely nothing to do with the side dish I’m sharing with you. A dish that’s perfect for potlucks and looks like summer.

Today was a rough day. Tempers were running both short and high. The day started 45 minutes too early (when you have two energetic little boys at home, that 45 minutes is precious!), the broken garage door (full story on that Sunday) was being uncooperative putting me in a bad mood I couldn’t snap out of, and naps were not taken. My 2 year old didn’t listen even a little bit at the playground, and I have a “three strikes you’re out” rule which cut our trip quite short.

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When we got home all he wanted to do was play in his Duck Pond Water Table patio. I told him he had to prove to me that he could listen. He was charged with going into his room, getting a book, and sitting still while I read to him. My kid came back with a Chick-fil-A kid’s meal board book – a 4 sentence novel! FullSizeRender (1)Seriously, is my child that smart or was it simply coincidental? After some time playing in the water the boys had their first shared bath. Firecracker asked for dinner, which he didn’t eat. Treat was fussy, so I assumed he was also hungry (he did eat). At 6:20pm both boys were asleep at the table. Thankfully my husband was on his way home and I didn’t have to figure out how I was going to wriggle us out of our position. (See photo. –>)

It’s now 9pm and the boys are still sleeping in their beds! I’m a little nervous for what that means my tomorrow will look like. But I’m grateful for the date my husband and I ended up getting. We cooked dinner together and ate it on the patio. We then shared the kitchen clean up, and watched non-cartoon television. Ah, the exciting life of parents of young children.

Firecracker ended up waking around 9:30. He needed to come upstairs for a cup of water and to watch his nighttime programming. He then snuggled in our bed for a little bit before asking to go lay down in his room. Treat stayed asleep until his typical midnight awakening, and 4, and both were up between 6-6:30.

Three Bean Salad

Ingredients:

  • 1/2 lb fresh green beans, cut in 1/2″ pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 bell pepper, diced (I used a combination of orange and red)
  • 1/2 red onion, diced
  • 2 tbsp chopped fresh parsley (I used Gourmet Garden lightly dried parsley)
  • 1/4 C + 2 tbsp apple cider vinegar
  • 1/4 C canola oil
  • 3 tbsp agave

Steps: 

  1. Cook green beans in a pot of boiling salted water for 4 minutes, or until desired tenderness is achieved. Drain and place the beans in a bowl of cold water to stop the cooking process. Drain.
  2. Toss green beans, chickpeas, kidney beans, pepper, and parsley in a large bowl.
  3. In a measuring cup, whisk together the vinegar, oil, and agave. Season to taste with S+P. Dress bean salad with as much dressing as desired.

*This recipe is adapted from Marcie at http://flavorthemoments.com/fresh-and-easy-three-bean-salad/*

Three Bean Salad - Sew You Think You Can Cook

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{Meatier} Turkey Chili

I don’t know what your summer’s looked like but here in southwest Ohio there’s been enough rain to make Florida seem like the dessert. The guy who cuts our lawn was telling me it’s the 4th wettest season in history! (Yes, Dad, that means our lawn mower is still broken….)

All of this rain made it perfectly acceptable to make chili in the middle of July.

I’ve never really cared for chili until I created my own recipe. My chili though is almost close to a soup because I don’t care for the meaty texture of popular chilies. Every time I make my chili I adjust it slightly and each time I’ve made it meatier by either forgetting the chicken stock completely, or adding more beans and/or turkey depending on how much I need to make.

So, I decided to branch out and try someone else’s recipe. … Kinda. I knew I didn’t need to make as much as Olivia made so I halved it – ish. I have to say, we absolutely loved this turkey chili! A dollop of sour cream and a generous sprinkling of scallion created (for me) the perfect bowl. Stuart added some shredded cheese, and we both scooped the occasional bite with tortilla chips. I’m partial to my original recipe, but this turkey chili is really threatening it’s crown. Maybe I’ll have to combine the two recipes!

I think it’s safe to say that I can no long claim “I don’t like chili”. Next up – experimenting with different meats!

Turkey Chili

Ingredients:

  • 1 tbsp olive oil
  • 1 vidalia onion
  • 1 yellow bell pepper
  • 1 tsp minced garlic
  • 1 lb ground turkey (I used 85/15)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 1/2 C chicken stock
  • 1 tbsp chili powder
  • 1 1/2 tsp dark brown sugar
  • 1 tsp hot sauce, or more to taste
  • 1 tsp Italian seasoning

Steps:

  1. In a large skillet over medium-high heat, saute onion and pepper in olive oil. When tender, add the garlic and cook another 60 seconds. Transfer to a large pot.
  2. In the same skillet cook the turkey, breaking it up. Use a slotted spoon to transfer the cooked turkey to the pot.
  3. To the pot add the remaining ingredients. Bring to a boil and reduce to a simmer. Cook for at least 45 minutes. Note: If the chili becomes too thick, simply add some more chicken stock. 

*This recipe is modified from Olivia at http://www.oliviascuisine.com/best-turkey-chili-ever/*

{Meatier} Turkey Chili | Sew You Think You Can Cook