I think sometimes people forget that beans are a protein. They come in so handy on those days when you forget to move your meat to the refrigerator to thaw or you don't feel like thawing something out. By the way, I do not use a microwave. Yes, I have a microwave in my house because it is above the stove and I don't feel like removing it, but it does come in handy to store your baked goods. I am not criticizing anyone for using a microwave. I just know that through some research I have done I have decided it is not good for me. Oh and one more thing before I go on with what I cooked this evening, I am a teacher (this is my 27th year), have a teenage daughter (she is 1 of 3 with 2 steps) still at home in high school who plays in 3 sports along with FBLA and FHA, live an hour away from where I work, and married... shoot all that wears me out just writing it. But... I really love to cook, but sensibly... or rather what I consider sensible haha.
So on to tonight's dinner...
I try to minimize the amount of pots and pans I use. Funny thing is that my husband does the dishes because I cook...fair agreement... so if I ever really get mad at him, I use a lot of cooking items. Yes, I think he has figured this out. Tonight, I wasn't mad haha. I used a 12" cast iron skillet because I love cast iron. You don't have to. Just remember if you have a real thin pan turn your heat down so you don't burn your food.
Ingredients: 1 can of garbanzo beans, 2 medium zucchini cut, 1 red onion cut, 4 parsnips cut into bite size pieces, 2 stalks of kale, seasoning
I start off with my burner on medium. I have a gas stove. Put an oil of choice in your pan. I used a coconut oil with lemon and ginger. I put a picture up of the one I use. I put about 2 tbls. Once this oil is hot, I put the parsnips in that I cut like I would a carrot. A lot of people don't think of parsnips when they make dinner but truthfully they go well mashed up with potatoes and soups and all kinds of stuff. Parsnips are packed with vitamins, nutrients, and minerals that help the body in so many ways. They are pretty tasty if cooked right. To go on... Let the parsnips cook in the pan and flip them occasionally to prevent burning. While this is going on, cut up your red onion into bites size pieces and throw it in the pan. If you like your onions long or in circles that is perfectly fine as well. While that is cooking and you are stirring occasionally, cut up the zucchini and kale and throw it in the pan with the onions and parsnips. Cook it to your desired texture. It is crazy how many people I talk to don't like crunch in their vegetables and how many love it. So like I said cook it to the texture you desire to eat them. Once the veggies are cooked, drain your garbanzo beans and wash them off. Put them in the same pan. Finally add your seasoning. I put in Himalayan Pink Sea Salt, Pepper, seasoning salt, squeezed a lemon for some acid. Taste it...see if you need more seasoning. Cooked this on low for about 15 minutes and then served it up in a bowl. If I had cilantro, I think it would have been great with this!
