Small batch stovetop baked beans that take just 10 minutes to make! High in fibre and protein, this is a healthy and easy dinner for two.
I’m starting to get that itch to buy a house. Figures I would want to buy a house now, when the housing market is absolutely redonkulous. Seriously, I was on a bike ride in my hometown Burlington (we want to move back there eventually), and an average-looking bungalow was going for a million dollars. A freaking million! We’re doomed.
Luckily we’re not planning on moving back to Burlington quite yet, so buying a house is on hold for now. But man, could we ever use the extra space. And by “we” I mostly mean “me”. My side of the closet? Stuffed full. My cookbook shelf? Overflowing. Our freezer? Jam packed.
So when I was craving baked beans last month (whoops, it’s taken me a while to get around to posting this), I didn’t want to make my standard recipe because the leftovers wouldn’t even fit in our freezer right now. But I also didn’t want to turn on the oven for 3 hours to just make a small batch. Enter my idea to make small batch stovetop baked beans that is the perfect size to serve just two people. And better yet, you can make it in just 10 minutes!
So until we get a house with room for a deep freezer (and a Wolf gas range, two ovens, and while we’re at it, a walk-in closet too), I’ll be enjoying these easy small batch stovetop baked beans without having to worry about storing leftovers.
What are your favourite small batch recipes? What’s on your dream house wishlist?
Small Batch Stovetop Baked Beans
- 4 tbsp tomato sauce
- 1 tbsp blackstrap molasses
- ¼ tsp Dijon mustard
- ½ tsp Worcestershire sauce*
- ½ tsp maple syrup
- 15 oz can navy beans (no salt added), drained and rinsed
- ⅛ tsp salt
- In a small pot combine the tomato sauce, molasses, Dijon mustard, Worcestershire sauce, and maple syrup.
- When the mixture starts bubbling, add the drained beans and reduce the heat to low. Cook, stirring often for 5 minutes, or until thickened. Season with salt and add more to taste.
*Use vegan and/or gluten free Worcestershire sauce if needed
The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!
This is my first post as a 27 year old! As John likes to point out, I’m officially in my late 20s (aka. old). And I never fail to remind him that he’s 2 years older than me and always will be.
This past week has been full of birthday celebrations including dinner at Wildcraft with my parents and John, a night out at Radius in Hamilton with friends where I had the Bailey’s martini of my dreams, an amazing birthday present, and lunch with my extended family on a beautiful sunny afternoon in my parents’ backyard.
The tradition for celebrations with my family is that the birthday honouree gets to choose the menu and their choice of birthday cake. I’ve been having crazy cravings for Mediterranean food lately so I spent the morning in the kitchen with my mom whipping up tabbouleh, Greek salad, souvlaki, falafels, and of course hummus.
Heck, you could just give me a bowl of hummus with fresh pita for dipping, and I’d be happy with just that! Especially now that I’ve finally come up with a homemade hummus recipe I love after years and years of tweaking. Now, let me preface this by saying that if you want the best homemade hummus of your life, you’ve got to use dried chickpeas. But I’ll be the first to admit that I’m lazy and straight up don’t have the time to babysit a boiling pot of chickpeas for 1.5 hours. So enter canned beans. With a few tips, they can be a totally acceptable substitute to dried!
Tips for the best homemade hummus with canned chickpeas
- Combine the garlic with lemon juice first because this helps to soften the sharp flavour of the garlic.
- Blend the tahini with the garlic and lemon juice before adding chickpeas. I swear this helps make the hummus so much smoother!
- Another tip for smoother hummus is to actually boil your canned chickpeas (rinse and drain them first) in water for 10-30 minutes. This helps to soften them so that they blend up way easier.
- For the creamiest, smoothest hummus of your life, remove the skins on the chickpeas. I know, I know – it’s crazy tedious so I often skip this step, but when I invest the time to do it, it’s always worth it.
- Don’t use olive oil to thin out your hummus – I find this weighs it down. Instead I add about 3-4 tbsp of olive oil per 2 cups of cooked chickpeas and good old water to thin it out.
Homemade Hummus with Canned Chickpeas
- ⅓ cup lemon juice (from about 2 lemons)
- 2 small cloves garlic
- ¼ cup tahini
- 19-oz can (about 2 cups) chickpeas, rinsed and drained*
- 4 tbsp extra virgin olive oil
- ¼ cup water, or more to thin
- ½ tsp kosher salt
- Combine the lemon juice and garlic in the bowl of your food processor and let sit for a few minutes.
- Add the tahini and process until the mixture is smooth.
- Add the chickpeas and run the food processor as you drizzle in the olive oil. Scrape down the sides of the food processor and then run it while adding the water until it reaches your desired consistency.
- Season to taste with salt.
*I like to use chickpeas canned with salt. Feel free to use a salt free version to cut down on sodium
These mango coconut overnight oats are a fast, healthy breakfast with tons of tropical flavour! Just add your toppings in the morning then take it on-the-go with you!
Can I be honest about something?
I know I was all jokes about my broken wrist in my last post, but it’s kind of got me feeling in the dumps lately. Yeah, I know it’s a minor injury in the grand scheme of things, but it impacts so much of what I do. I’ve had to alter some of my classes at work when I can’t get extra help – and I’m sure those attending understand, but I feel like I’m not offering the same quality of classes they’re used to. I’ve also lost most of my motivation to go to the gym since I can’t do much there anyways. And also can we talk about what an eyesore my cast is? I don’t know what I was thinking when I decided to choose blue for the colour!
I suppose I feel like a lot of things are just out of my control right now – and I’m sure you fellow control freaks can relate to how much I hate that feeling. But the funny thing is that the more I feel like I don’t have a grasp on my life, the more I lose motivation. Case in point: there’s been a load of laundry sitting in my dryer for a week, I haven’t cleaned the bathroom since who knows when, and I wasted an entire Saturday afternoon napping and taking a bath rather than doing either of these things.
But hey, even if my clean clothes are dwindling and my house is a pig sty, at least I’ve got a handle on breakfast (#priorities, right?). These mango coconut overnight oats are my and John’s latest obsession! Except sub banana for the mango for his bowl because he doesn’t like mango – what a crazy dude. But either way it’s a delicious and healthy breakfast packed with fibre, healthy fats, and protein. Make it ahead of time at night if you have busy mornings or whip it up in the a.m. and let it sit for at least 30 minutes in the fridge if you forgot to make it ahead of time. Then add your toppings (hint: there’s no such thing as too many toppings) and enjoy!
Mango Coconut Overnight Oats
- ⅓ cup quick oats
- ½ tbsp chia seeds
- ⅓ cup coconut flavoured Greek yogurt
- ½ cup milk
- ½ cup cubed fresh mango
- 1 tbsp natural almond butter
- 2 tbsp flaked coconut
- Combine the oats, chia seeds, Greek yogurt and milk in a container with a lid (or a mason jar, or just use a bowl and cover it with cling wrap).
- Cover and leave in the fridge overnight, or for at least 3 hours.
- In the morning top it with cubed mango, almond butter, flaked coconut, and any other toppings you'd like.