My Legume Love Affair Round-Up

My dear dear friend of many years, Allison Lew, was among seven chefs to be inducted into Share Our Strength’s Operation Frontline Hall of Fame this year. Volunteers are inducted to the Hall of Fame for outstanding dedication to teaching low-income families how to prepare healthy, tasty meals on a limited budget. Allison volunteers at the Oregon Food Bank’s Nutrition Education program which uses the Share Our Strength Operation Frontline Curriculum. Share Our Strength is a national hunger-relief organization working to make sure that no child in America grows up hungry. You can go here to find out how you can get involved. For My Legume Love Affair event, Allison shares one of her favorite bean recipes at the end of this post.
Black Bean, Tomatillo and Green Olive Salsa

The only saving grace was a ravishingly salty and sassy jolt of fresh salsa, so good that I scarfed it down before I could artistically arrange it in a bowl. So very good, in fact, that I made it a second time, and, again, scarfed it down before I could get it into that bloody bowl. It is said by fairies, elves and other supernatural types that the third time is the charm.
New York

A special thanks to Susan, the creator of this fabulous event!
Lentil Beans with Spanish Chorizo Sausage

A family Spanish recipe.
A hearty stew flavored with fresh vegetables, Spanish Chorizo and
Pimenton (Spanish Paprika).
Diana Bauman
Des Moines, Iowa
Judias Blancas Con Espinaca (Spinach and Beans)

I love legumes. Packed with protein, nutrients and best of all, my
kids will eat them!! Now that local Spring veggies are in season,
this is a great dish to use up that Spinach.
Diana Bauman
Des Moines, Iowa
Kairi Ki Dal/ Raw Mango Dal

I like to dedicate this recipe to all the buddy bloggers who visit, appreciate and encourage me.
Lubna Karim
Bangalore, Karnatka, India
Mutter Paneer Masala / Green Peas with Indian Cottage Cheese

When the soft and gorgeous green peas combines with a golded fried, pleasant-tasting paneer with some aromatic and flavourful Indian spices the outcome is simply luscious and palatable.
Lubna Karim
Bangalore, Karnatka, India
Rajma N Tomato Rice

Red kidney beans (Rajma) are grown in many places around the world and can be found in the cuisines of Spain and Latin America. These kidney beans are large and deep maroon in colour.
Paris, France
Lobia Mushroom Curry

Lobia is an Indian curry made with black eyed beans. Made with freshly roasted and ground aromatic spices along with other ready made spices this dish has a wonderful flavour. The aroma infused by freshly ground spices along with the creamy texture imparted by ground coconut, this dish goes well with Indian breads like Chapati/Roti/Naan.
Pooja S
Loves Park, Illinois, USA
Chole Paneer Masala

Chole (Chickpeas/Garbanzo Beans) masala originated in North India and is popular all over the country especially by the name Chole Bature. Chole/Channa is served with Batura which is an Indian bread deep fried in oil. This is a popular breakfast dish served with curd and pickles. It is also a snack food sold by street vendors. The method of preparation varies in different parts of the country due to the choice of spices and other ingredients. Paneer, a protein rich food is made by curdling boiled milk with lime juice or vinegar. This is later strained and squeezed and kept with weights on top for some time before cutting into pieces.The addition of paneer to Chole gives an added taste to the entire dish.
Pooja S
Loves Park, Illinois, USA
Kara Vadai

A deep fried fritter made with chickpea flour and split moong dal.
Perfect snack with tea.
Divya Vikram
Los Angeles
15 Bean Sloppy Joe’s

A new take on a classic favorite… this recipe adds 15 Bean soup to a traditional Sloppy Joe recipe. The results are something the entire family will LOVE!
Matt Huntley
Indianapolis, Indiana
Channa Masala

A rich Indian curry that is made with Chick peas as the main ingredients. It is an excellent side dish for Indian breads like pooris, Naans and Chappathis.
Illinois, USA
Sausages with Lentils

This is a simple & fast “surely-you-have-everything-on-hand” kind of meal.
Oh, and its delicious too.
Milwaukie, Oregon
Red Lentil and Preserved Lemon Soup

The soup was hearty, spicy and delicious. E was very impressed and we both had a second helping because it tasted so good.
Melbourne, Australia
Black-eyed Pea and Bottle Gourd Kurma

This black eyed peas and bottle gourd kurma is a delicious gravy and goes well with bread or rice with its coconut and fennel seed aroma.
AbuDhabi (U.A.E.)
Healthy Sprouted Bhel

A Spicy Indian quick snack for entertaining!
Red Chori (Red Small Beans) Salad

Red Small Beans, (Red chori) also known as adzuki beans, are small, oval, dark-reddish brown beans. They have a strong, unsually sweet flavor and creamy texture.
Plantain & Blackbeans Veggie Patty

Believe it or not, plantain is one of the healthiest foods in the world in terms of its nutritional value. The nutritional value of plantain is even greater than that of its closest relation banana. When cooked, the fruit is extremely low in fat, high in fibre and starch. It is very low in cholesterol and salt too.
Rajma (Kidney Bean) Salad

Kidney beans are an excellent source of molybdenum!

Sprout Curry with Goda Masala

Goda masala is a fragrant spice mix from Maharashtra. It keeps for a couple of years in the freezer and I use it just for this recipe with any kind of soaked and cooked beans or sprouted lentils.
Bee and Jai
North Western U.S.
Black-eyed Peas with Fenugreek and Tomatoes

Earthy black-eyed peas are an ideal solution for a quick, but comforting and nourishing meal.
London, Ontario, Canada
purè di fave e bietola / fava bean and chard purée

This dish was created with the help of Ms Serendipity, that nice companion of many adventures in the kitchen (and elsewhere). It all started at the farmers’ market…
Northern California
Channa Ham

I was hungry and had some chickpeas I had soaked overnight and wanted something easy but tasty for my meal. So I cooked the peas along with a piece of ham hock and then sauteed it with onions, cilantro, green onions and a pinch of ground cumin.
Fresh Green Hummus

While looking on at clearance fruit and vegetable racks at Pete’s the other day, I came across a huge bag of fresh Garbanzo beans…
Coco Cooks

Chinese Black Bean Soup

Black bean soup is one of my favourite Chinese soups. Black beans (also known as black turtle beans due to their shiny, dark, shell-like appearance) are super nourishing, they have a deep “meaty” taste akin to mushrooms, and are packed with antioxidants.
Moong Dhal Payasam

Moong dhal payasam is another authentic south-Indian dessert prepared during the festival time. It is fairly easy and doesn’t involve many ingredients.
California, USA
Chilli Soy Chunks

These Soy Chunks are a made from textured soy flour in the form of chunks or granules, giving them a meaty texture. I have cooked them with an Asian twist, with the flavors of Sesame, Red Dry Chilli & Soy Sauce all combined in the spicy sauce which makes the chunks absorb in all the wonderful flavors & the zing. Enjoy this deliciously healthy dish with white or brown rice.
Texas, USA
Black-eyed Pea Rice

Not a traditional one, but an effort to create a healthy and quick rice variety!
Three Color Bean Salad

Cooked red beans, steamed green beans, fresh mango squares,
extra light olive oil, balsamic vinegar, salt, crushed red pepper to taste.
Caution, the vinegar has to be kept light so as not to mask the sublte flavor of the beans and mango!

Mostly LA County
Palos Verdes Daily Photo
Palos Verdes, California

Sweet Chile of Mine

My dish was a Mexican Chile, inspired by Chile had during a recent visit to a restaurant in Seattle, that I had to recreate for my family.
Bird’s Eye View
Gurgaon, India
Alubias Pintas con Arroz y Pimientos del Padrón

A classic pink/purple Beans stew with a twist to a modern and transformed dishes. Same ingredients and same recipe with three different results on the plate!
Barcelona, Spain
Chana Masala

Onion, garlic, jalapeno and cumin seeds. How can this not taste good?
The tomatoes make this dish very colourful.
Hamilton, Ontario, Canada
Green Curry Soup with Tofu, Chicken, and Green Peas

A vegetarian version made with vegetable stock, omitting the chicken, and substituting light soy sauce for fish sauce is also very tasty.

Lori Lynn

San Pedro, California
And the winner is…

…Divya Vikram of Dil Se!

As part of My Legume Love Affair’s Round Up, Susan offers one of the lucky participants (chosen at random) a prize. This month’s prize is A World of Dumplings by Brian Yarvin. Please email me at tastewiththeeyes AT cox DOT net to receive your prize! YAY Divya! Congratulations!
From Chef Allison Lew
Vancouver, Washington

Hi Lori Lynn!
This is one of my favorite bean recipes. I teach cooking-based nutrition classes to low income groups as a chef volunteer through Oregon Food Bank. This recipe is part of the “eating right” curriculum from Share Our Strength’s Operation Frontline program. This recipe is endlessly adaptable to ingredients you have on hand, and with a little cheese grated on top, this dish provides nutrition from 4 of the 5 food groups for less than $1.40 per serving. Enjoy!



  • 1 (13 ounce) package whole wheat pasta
  • 1 medium carrot
  • 1 large clove garlic
  • 2 medium onions
  • 2 pounds (1 large bunch) collard greens
  • 2 Tablespoons canola oil
  • ½ cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 (15 ounce) cans lima beans


1. Cook pasta according to package directions, drain and set aside.
2. While pasta is cooking peel, rinse, and dice carrot, and onions. Peel and mince garlic.
3. Rinse collard greens — more than once if necessary to remove all grit, remove tough stems and chop coarsely.
4. Heat canola oil in a large sauté pan over medium-low heat and sauté garlic, carrot, onion and greens until onions are soft.
5. Add ½ cup water and spices and cook until greens are tender.
6. Drain and rinse beans in a colander. Add beans to the greens. If needed, add a little more water to make a sauce.
7. Toss greens and beans with cooked pasta and cook for 5 more minutes or until pasta is heated through.

Serves 12, 1 cup per serving

Thank you to Allison and Susan, The Well–Seasoned Cook, and all the contributors to My Legume Love Affair! It has been my absolute pleasure to be your hostess for the month of May. I now pass the baton to Apu of Annarasa blog for the 12th Helping…

Green Curry Soup

Green Curry Soup
Tofu, Chicken, and Peas
Basil and Scallion Garnish
  • 1 1/2 c. coconut milk
  • 1 1/2 c. chicken stock
  • 2 T. green curry paste
  • 1 c. diced chicken breast
  • 1 c. cubed tofu
  • 1/2 c. frozen peas
  • 1 T. fish sauce
  • 1 T. sugar
  • 1 sliced green chile (Thai, serrano, or jalapeño)
  • 2 kaffir lime leaves, thinly sliced into slivers
  • basil and scallion for garnish

Heat coconut milk and chicken stock together. Stir in curry paste. Add chicken and kaffir lime leaves. When chicken is cooked, season with fish sauce and sugar. Taste, adjust seasoning to balance the sweet, spicy, sour, salty flavors. Add chile, tofu and frozen peas and heat through. Serve garnished with a chiffonade of basil and sliced scallion.
A vegetarian version made with vegetable stock, omitting the chicken, and substituting light soy sauce for fish sauce is also very tasty.

This little fellow is my Kaffir Lime Tree, planted last Fall. The wrinkled limes are way too sour to eat but the leaves and zest are perfect to season my Thai dishes. The green curry soup recipe is adapted from a basic recipe we learned in Thailand a few years ago at the fabulous Pattaya Thai Cooking School.

Kaffir Lime leaves are easily distinguished by their double-lobes and very fragrant aroma.

Voilà! A very flavorful and easy to make soup!

This Green Curry Soup with its tofu and green peas is my entry to My Legume Love Affair. It has been my pleasure to be your hostess for this month’s edition. The round-up will be posted on June 7th. Please do stop by to Taste With The Eyes the exciting legume dishes from around the world. Many thanks to Susan, The Well-Seasoned Cook for inviting me to do the honors. And be sure to visit Apu of Annarasa blog for more beans in June!

Luncheon in the Library

Each May, Mrs. Parker recognizes all the parent volunteers for their time, energy, and dedication in helping maintain the library at Rolling Hills Country Day School by hosting a fabulous luncheon in their honor.

Library Volunteer Appreciation Luncheon

Mrs. Clifford works her usual amazing magic by setting out such a charming buffet on top of the lower bookshelves. The menu consisted of Mrs. Parker’s curried chicken salad, mixed baby greens with Parmesan, sunflower seeds and vinaigrette, rolls served in an adorable picket fence corral, the perennial favorite deviled eggs, cream puffs, chocolate eclairs, flower-shaped sugar cookies, fresh strawberries and lemonade.

The buffet was decorated like a precious garden with flowers and seed packets and books (of course).

Mrs. Parker has been the beloved librarian at Rolling Hills Country Day School since 1983. Her daughter, Leslie, started attending the school in 1982. A year later Mrs. Parker came on board and has been here ever since. And Leslie has gone on to graduate from Georgetown and receive her MBA from UCLA.

Mrs. Parker’s specialty: Curried Chicken Salad. She makes it exactly from the recipe found in Gourmet June 2002 issue. There is a synergy in this combination of ingredients. Everyone loves it, year after year. Chicken, curry, yogurt, lime, honey, ginger, red onion, mango, red grapes, cashews…intrigued? Go here for the complete recipe. You’ll be glad you did!

Library Before and After

I love before and after photos. In the summer of 2005 it was my pleasure to update the library at Rolling Hills Country Day School.

It is amazing what color can do to enhance a space. The remodel consisted of a new paint palette, new computers, bookshelves, lighting, carpet and rug, furniture, and other design elements. I worked with Mrs. Parker to make sure we met the needs of the students while preserving some of the historical features in the library. We retained the old card catalog (no longer in use) and installed special shelving for Mrs. Parker’s antique books.

Those big red leather chairs continue to be a magnet for the children. Sometimes we’ll find three of them sitting in one chair, reading one of the books that Mrs. Parker has painstakingly chosen for the library. It is an awesome space, warm and inviting, enhanced by Mrs. Parker’s enchanting personality and love of children and books.

Alas, there were no Legumes at the Library Luncheon, but don’t let that stop you from submitting your fabulous legume-centric dish to the global event taking place the entire month of May. My Legume Love Affair, go here for details!

And remember, as a special treat to one of the lucky participants in My Legume Love Affair, there is a GIVEAWAY. A book, how apropos! A World of Dumplings – Filled Dumplings, Pockets, and Little Pies from Around the Globe by Brian Yarvin.

Do join us, won’t you?

Calling All Bean Aficionados!

My Legume Love Affair 11th Helping is officially underway! It is my honor and pleasure to be your hostess for this month’s edition of the wildly successful event created by Susan, The Well-Seasoned Cook. I hope you will join us by sharing your awesome legume-centric dish this month. The event round-up will be posted the first week of June. So, come one, come all, show us what you bean cooking!
Join In the Fun!
  • Create a dish where the LEGUME (beans, lentils, pulses, and/or the edible pods that contain these seeds, and derivative products like tofu) is the STAR ingredient.
  • Post this dish on your blog during the month of May. Link to this announcement and to Susan’s MLLA Host Line-up. Feel free to use the MLLA 11 Badge.
  • Email your name, name of your blog, the link to your legume dish, your location, description of your dish, and a photo (350 pixels wide) OR recipe, to tastewiththeeyes AT cox DOT net by May 31st. If you like, please include one or two sentences describing the inspiration for your entry.
Let’s Get This Party Started!
Here are links to some previous Taste With The Eyes legume dishes:

Fagioli al Caviale

Anasazi “baked potato” Beans

Cilantro-Scented Navy Bean Mash, Smoked Trout

Cannellini Asian Slaw, Miso Sesame Dressing

Black Calypsos and Epazote

Mélange de Haricots, Parmesan Sage Breadcrumbs

Yellow Eye Beans With Garlicky Salsa Verde, Cotija Cheese

Grilled Swordfish, Lentils with Truffle Oil

White Miso Soup, Tofu, Edamame, Nori Heart

Poached Egg, Lentils, and Béarnaise

Heart Healthy Wild Salmon, Cannellini Bean Basil Broth
Eleventh Helping
Legume Lover’s Prize

As a special treat to one of the participants, Susan will be giving away this darling cookbook: A World of Dumplings: Filled Dumplings, Pockets, and Little Pies from Around the Globe by Brian Yarvin.

We are more than happy to accept multiple recipes for this event, however only one will be included in the random drawing for A World of Dumplings.
To my non-food-blogging readers, we encourage your participation too! It is your opportunity to share your delicious cooking but more than that, it is our unique opportunity to sample your creativity! What do you say?
Leah? Lauren? Gail? Allison? Kirk? Sally? Lori ann? Abby? Tash? Juliet? Kelly? Merisi? Carol? Liz? Father Adam? Tori? Tom? Gary? Vicki? Charlotte? Molly? Heather? Deanna? Val? Bob? Noramae? Pat? Gina? Peggy? Davida? Susan? Judi? Judy? Sandy? Alex? Anyone else?
We look forward to virtually savoring all your marvelous legume creations!
Lori Lynn

Miso Glazed Swordfish, Cannellini Asian Slaw

Miso Glaze
  • 1/2 c. Miso 
  • 2 T. Sake
  • 1 T. Sugar
Thanks to Jenn, The Leftover Queen and the Foodie BlogRoll for the gift of a subscription to Saveur. In the very first issue I received, there were many exciting recipes and ideas including this one of Miso Glazed Fish, issue No. 118.

To accompany Saveur’s miso glazed fish recipe we prepared an Asian-style slaw with cannellini beans and miso sesame dressing.

  • 1 t. Miso (I use Akamiso, red soybean paste)
  • 1/4 c. Toasted Sesame Oil
  • 1 T. Seasoned Rice Wine Vinegar
  • 1 t. Soy Sauce (low-sodium)
  • 1 t. Fresh Yuzu (or lemon) Juice  
  • Black & White Sesame Seeds 
  • Minced Ginger
Whisk first five ingredients together in a small bowl. Taste, and adjust ingredients to your liking as some miso is more salty than others, you might even want to add a little sugar. Add a pinch of minced ginger and a small amount of sesame seeds for color.

Cannellini Asian Slaw
Miso Sesame Dressing

Cannellini beans are tossed with shredded napa and red cabbage, sliced scallions, shredded carrots, radish sprouts. Tossed with Miso Sesame Dressing.
My Legume Love Affair Contribution:  It continues to be one the best monthly events, created by Susan, The Well-Seasoned Cook. This month hosted by Laurie of Mediterranean Cooking in Alaska. Say Laurie, I’ve been reading about the eruption of Mt. Redoubt on the Kenai Peninsula, spent some time there in the ’90’s! Beautiful place indeed! Hope everyone remains safe.
Are you a bean aficionado? Make sure to check out Legume Love!

Fresh swordfish steaks are seasoned with fresh ground pepper then coated with Panko breadcrumbs, sautéed in canola oil until a nice brown crust forms. Flip the swordfish and brown the other side.

Spoon miso glaze on the browned crust and cook briefly under the broiler until the miso glaze is caramelized.

Miso Glazed Swordfish and Cannellini Asian Slaw

My dear dear longtime friend Charlotte and her husband Mark are in So Cal for a few days to visit family and a friend (me). 
Charlotte and Mark drove to my town, San Pedro, where we checked out a neat landmark at the Port of Los Angeles: The SS Lane Victory, a WW II cargo ship. Then went back to my house and cooked this miso glazed swordfish, together, like old times. 
You see, she and I met as prep cooks in a restaurant called the Ute City Bank in Aspen, Colorado in 1978. (Over 30 years ago, how is that possible?) We became friends, then roommates, cooked together, skied and partied together and then went our separate ways…pursuing our careers and our lives. And we remain forever forever friends. Love you KH (my nickname for her) Charlotte!